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Sourdough thread............

Sons. Of. Bitches!
I clicked into this thread a while back, and the idea has been brewing in the back of my head since.

Ordered a dutch oven today. Lined up buying a 150 year old sourdough starter off fb marketplace.

image1.gif
 
I haven't even made a loaf of bread yet and I'm already question my life choices. The starter on the right is the bread flour/wheat mix, going strong. The starter on the left is the Italian flour that hasn't risen in 5 days. They get fed every day, same conditions, but one just quit on me. Is this normal?
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Is your Italian flour something you started and the bread flour/wheat mix something you bought? I thought I remembered you posting about buying a starter from somewhere. Yep, the post above my apron post. Sometimes making your own starter, is honestly frustrating. It takes a while for it to start, but I'd give it another week. It does get expensive, with feeding/discarding every day.

Looks like your bread flour/wheat mix, is ready to bake. How quickly is it rising/doubling, like in the picture?
 
Ok, I will chime in finally! My wife has been obsessed with SD recipes since Thanksgiving and has done some pretty good stuff. But I have to say my favorite is her SD snickerdoodles!!! Absolutely amazing. I don't know the recipe, but if its not already in this thread, I can get her to give it to me and post it.
 
modo22 said:
Ok, I will chime in finally! My wife has been obsessed with SD recipes since Thanksgiving and has done some pretty good stuff. But I have to say my favorite is her SD snickerdoodles!!! Absolutely amazing. I don't know the recipe, but if its not already in this thread, I can get her to give it to me and post it.
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I've not made any snickerdoodles, but have done brownies and they were great. I'd love the recipe.

I do sourdough bagels often and they're really good.
 
bfreebern said:
Is your Italian flour something you started and the bread flour/wheat mix something you bought? I thought I remembered you posting about buying a starter from somewhere. Yep, the post above my apron post. Sometimes making your own starter, is honestly frustrating. It takes a while for it to start, but I'd give it another week. It does get expensive, with feeding/discarding every day.

Looks like your bread flour/wheat mix, is ready to bake. How quickly is it rising/doubling, like in the picture?
Click to expand...
The bread flour wheat one had been slowly rising over the course of 12 hours, and at hour 14 started to overflow. I happened to notice before I went to bed and set it in a catch cup. By morning it shrunk back down to its starting point. 24 hours later and the italian one has risen about half an inch. Debating on letting it go another day before feeding.
 
JoeGibs said:
The bread flour wheat one had been slowly rising over the course of 12 hours, and at hour 14 started to overflow. I happened to notice before I went to bed and set it in a catch cup. By morning it shrunk back down to its starting point. 24 hours later and the italian one has risen about half an inch. Debating on letting it go another day before feeding.
Click to expand...

I'd start baking with the bread flour/wheat and see how it goes. Typically you want to see that activity after 6 hours. It all varies on location and how cool the area where you keep the starter. I'd try to bake with it and see how it goes.

I'd go ahead and feed the Italian starter again.
 
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