Starters I find are hard to kill, really. I have had my Daisy starter for over 30 years. Froze it, dehydrated it to preserve it when I was away from home. I have two others.

A couple of things that I have learned that are, IMHO, key; don't let the starter get to "sour": If this happens the acid will inhibit the yeast reproduction. SOOO, every once in awhile try the 5:10:10 rule or even the 5:20:20 rule and your starter will go nuts!

The other thing is that a lot of the starter health and taste comes from the flour. I mill my own and the whole grain makes a huge difference. My favorite light starter (Daisy) is fed with soft white wheat. (I am fortunate to have an old Royal Lee that gives exceptionally fine flour). I use fresh milled sprouted Rye for one of my two other starters and a 50/50 hard red/ hard white flour (fresh milled) for the other. Each provides vastly different bread, which is the fun part of it all. Whole grain finely milled is exceptional starter food.

^ thanks! I'll pass that on to the wife.

My third bake - I increased the water slightly to try and get a more open crumb. The loaf was a little flatter but the crumb did open up some. It's still delicious!

http://forums.pelicanparts.com/uploa...1632428936.JPG
http://forums.pelicanparts.com/uploa...1632429007.JPG

How are you preparing the dough? are you kneading it? Please no machine or doughhook..

I've found handling the dough as little as possible goes a long way..

I use the no knead method.. just a few stretch and folds...this method introduces air pockets to the dough... kneading works out the air pockets..

Maybe to much open crumb:

http://forums.pelicanparts.com/uploa...1632432962.jpg

I think this is good..

http://forums.pelicanparts.com/uploa...1632432962.jpg

Sourdough grilled cheese, gouda and marinated artichoke hearts..


http://forums.pelicanparts.com/uploa...1632432962.jpg

Soughdough cemitas

http://forums.pelicanparts.com/uploa...1632433304.jpg


http://forums.pelicanparts.com/uploa...1632433304.jpg


Sourdough focaccia roasted garlic.. maldon salt

http://forums.pelicanparts.com/uploa...1632433397.jpg


http://forums.pelicanparts.com/uploa...1632433397.jpg

Tim T FTFW! Are you married? Dating? Seeing anyone?

This is killing me:

http://forums.pelicanparts.com/uploa...1632433732.jpg

Divorced, currently dating a Ukrainian woman 25 years younger than me...

She was over last night.. when I asked her whether she wanted to go out for dinner on our next date.. or should I cook?...

She replied like Natasha Fatale from Bullwinkle "you cook for me"


Apparently I'm weird.. but I find cooking puts me in a zen like space..

Just lookout for Fearless Leader SmileWavy

Tim - those look great. I'm also doing a no knead method. My starter is 2 weeks old and I've read they need to mature for a few weeks to be really good. Again - I'm new at this and still learning.

My method

- light up the starter
- mix the dough when starter doubles but before it falls. Stir at first, then 20 or so seconds by hand to bring it together.
- cover with cling on counter 12 - 15 hours
- stretch and fold 10 times or so until it becomes smooth and has structure
- Put in banneton and cover with cloth 3 - 4 hours until dough mostly springs back when poked
- drop in preheated covered pot on parchment paper
- cook at 425 covered for 30 and uncovered 10 - 20

Have any of you tried doing the "misting" of the oven with a sprayer with water in the last minutes to create a better crust?

Yes, every two minutes for the first 15 minutes of the covered portion of the bake. The first 25 minutes are in a clay dutch oven with a big tray of water at 500 degrees. Then transferred to my second oven uncovered with no misting for an additional 15 to 20 minutes at 450.

I think thats to much handling the dough.. I do 4 stretch and fold.. let the yeasts do the rest..

Also I cook the boules at 550+... granted my oven is a WWII relic... that can get dangerously hot..

Yours look really good..

Cook the rounds in covered preheated Dutch oven.. uncover for the last 10-15 minutes of cooking.. With the cover on...the moisture coming out of the boule helps form the crust..

or throw a handful of ice cubes in the bottom of the oven

550 is crazy hot - I don't think mine will do over 500. Maybe I'll try that with less folding. Thanks

OK - after a little more research, I did the next test with gentle folding every 30 minutes for 2 hours after the dough was mixed and rested. The bulk ferment showed the dough was very active with large bubbles. I used an 80% hydration and it was still a bit loose. I'm going to 75% next test. The crumb really opened and flavor seemed more smooth. There's still not the sourdough flavor from the bread I used to get in the Bay area, but it may come down to the local cultures. Still, it's delish!

http://forums.pelicanparts.com/uploa...1632778431.jpg