I'm back!

[nissanneill]

Re: I'm back!

Elizabeth,
how long did you leave your starter without feeding it?
I wonder just how long it can be left and still be OK!

Neill

[Faith In Virginia]

Re: I'm back!

Great looking loaves. Is that a straight white sourdough or some variation? I like to add a small amount (10%) of W/W or Rye.

My dad is coming for the weekend so this will be a good time to kick up my oven. I need to learn how to cook other things the only thing I have cooked so far is pizza and bread. Perhaps experimenting cooking things should not be done when company is hungry and waiting.

I had a good friend over for the first pizza in my oven...the thing stuck to the floor then burnt to a crisp. What else are god friends for... to be witness to your failures...and successes.

[egalecki]

Re: I'm back!

Neill- I'm not sure how long it had been, but nearly a year, I'd say. It had a little bit of liquid on top and I just stirred it in and fed it. It was sluggish the first feeding, but by the second, it was very active.

Faith- It does have a bit of whole wheat flour in it. It's a new recipe I found that you let it go overnight on the counter. Nice tang, and easy to shape and has a nice crumb.

[egalecki]

Re: I'm back!

Oh, and for some other things to make in the oven- pulled pork is good, I made tuscan beans in it the other day (soaked white beans, pancetta, lots of garlic, rosemary and olive oil in a Spanish bean pot I got for Christmas) and after bread yesterday I roasted 7 heads of garlic- popped the cloves out and now they're in the fridge in oil. I think I feel a garlic loaf coming on...

[kmrice]

Re: I'm back!

That's great looking bread. Would you care to share the recipe?

Karl

[egalecki]

Re: I'm back!

They're both from the same website- I have tried a number of her recipes, and they're pretty good. The rye is a staple for me, and the white will be from now on. It worked quite well. I got good oven spring with it, and while my holes weren't as big as the ones she got, my loaves may have been a tad less proofed. The rye was ready to go in, you see, and I have discovered that it just doesn't do well overproofed.


The round loaves are from here:

Overnight Sourdough | Discovering Sourdough

The rye loaves are from here:

Light Swedish Rye | Discovering Sourdough


She uses a "swedish starter" but I just use mine. And my starter is whatever I fed it with last- so sometimes it has whole wheat and sometimes rye, sometimes white. It's too much trouble to keep too many going, and I'm just not that picky about what is, in most cases, a miniscule amount of the "wrong flour".

[Laurentius]

Re: I'm back!

Here's what came out of my oven, yesterday.