This recipe started out as a no knead recipe. I added 10 minutes kneading on the KitchenAid, 4 stretch & folds about 20 minutes apart for texture and now ferment in the fridge. Keeps it pretty simple and produces great results.
What are u waiting for?
Well, I had a few extra things to deal with this weekend, and didn't get to making a loaf after all.
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I see what you are saying. I bought my sourdough starter from a now retired lady from a site called sourdough breads. After about 10 years, I bought a new batch (same concern) and much to my surprise, we (family) couldn’t tell the difference once the bread is cooked.I found that making my own starter(s) was very rewarding.
It takes about 10-12 days to get one booming that is designed to thrive in my area.
A wet foreign starter might work for a run or two, but will transition into a local starter.
With a dry foreign starter, it will/might give you a small head start for the first run before it starts to transition into a local starter.
My point is that a true San Francisco area starter will not or can not live in an area that is not identical to San Francisco areas and I don’t think any area is identical to San Francisco.
This is why areas like El Paso and Denver don’t have similar breads.
I don’t bake my bread near San Francisco and I can’t say that my sourdough breads are the same.
I actually like to think that mine are as good or better than the run of the mill SF area loafs because of my craftsmanship and location.
Yeah that’s a pretty bold statement.
I base that on taste. I travel back and forth quite often compare the breads.
I can give the bread extra hands on care that commercial bakers can’t, I also use no additives and only make small batches.
Last but not least I have pristine water with clam & oyster beds in my often foggy backyard.
It’s a very similar (but cleaner) environment to “you know where”
I’d wager that my location is the main ingredient if I’m being honest.
I've read lots of back and forth on this topic over the years, and since I'm not a microbiologist by training, I've got no ability to weigh in scientifically. I will say, though, that the Ed Wood starter from Naples that I acquired (pizza nerd'ery) still very much retains the characteristics it started with a couple years ago, that are VERY different from the homegrown starters that I use. I am somewhat careful to not cross-contaminate between starters when I'm doing maintenance feeds or builds for baking, so perhaps the very healthy population of "original" microorganisms are enough to out compete the "local" flora. Too many variables, really, for me to even try to figure out.I found that making my own starter(s) was very rewarding.
It takes about 10-12 days to get one booming that is designed to thrive in my area.
A wet foreign starter might work for a run or two, but will transition into a local starter.
With a dry foreign starter, it will/might give you a small head start for the first run before it starts to transition into a local starter.
My point is that a true San Francisco area starter will not or can not live in an area that is not identical to San Francisco areas and I don’t think any area is identical to San Francisco.
This is why areas like El Paso and Denver don’t have similar breads.
I don’t bake my bread near San Francisco and I can’t say that my sourdough breads are the same.
I actually like to think that mine are as good or better than the run of the mill SF area loafs because of my craftsmanship and location.
Yeah that’s a pretty bold statement.
I base that on taste. I travel back and forth quite often compare the breads.
I can give the bread extra hands on care that commercial bakers can’t, I also use no additives and only make small batches.
Last but not least I have pristine water with clam & oyster beds in my often foggy backyard.
It’s a very similar (but cleaner) environment to “you know where”
I’d wager that my location is the main ingredient if I’m being honest.
What you say may be true about old starter, Andy... I really don't know. What I do early on is "backup" my starter by drying some between 2 sheets of parchment paper to dry for a day or two. For long term storage, I seal it in mylar bags in a cool dark place. The dried starter is then ready to revive years down the road so I don't need to maintain a starter during the sometimes lengthy periods when I'm not actively using it. You can dry your discards, too, and use that for backup. Dried starter makes a great addition to pizza dough, too. But there is a noticeable difference in tang between Bahrain (strong), 1847 Oregon Trail (medium), and Camaldoli (mild-ish). Also, the vigorousness of growth is very different amongst starters, so I prefer the ones that grow rapidly, like 1847 and Camaldoli. And starters love rye flour. You can't believe what 10% rye flour will do to increase speed of growth. But you do you...we're all in it to have fun!I found that making my own starter(s) was very rewarding.
It takes about 10-12 days to get one booming that is designed to thrive in my area.
A wet foreign starter might work for a run or two, but will transition into a local starter.
With a dry foreign starter, it will/might give you a small head start for the first run before it starts to transition into a local starter.
My point is that a true San Francisco area starter will not or can not live in an area that is not identical to San Francisco areas and I don’t think any area is identical to San Francisco.
This is why areas like El Paso and Denver don’t have similar breads.
I don’t bake my bread near San Francisco and I can’t say that my sourdough breads are the same.
I actually like to think that mine are as good or better than the run of the mill SF area loafs because of my craftsmanship and location.
Yeah that’s a pretty bold statement.
I base that on taste. I travel back and forth quite often compare the breads.
I can give the bread extra hands on care that commercial bakers can’t, I also use no additives and only make small batches.
Last but not least I have pristine water with clam & oyster beds in my often foggy backyard.
It’s a very similar (but cleaner) environment to “you know where”
I’d wager that my location is the main ingredient if I’m being honest.
THIS!
I have multiple backups of my starter.....only one of my computer! I still have a packet of that Camaldoli, haven't activated it yet.....
Nice looking loaf Pat!
Yup!
