Don’t know if there is any interest in homemade sourdough but about 9 days ago I started my own sourdough starter. After days of feeding I baked my first two loaves this morning! Of course I wore my speedy while timing the bake. I could have used just another couple of minutes as the center of the loaf inside was just a touch under baked.
but it tasted delicious! After my baking I drove to Rolliworks (90 miles), and picked up my 16610 from getting the case fixed up. I will post about it in the appropriate section. But I had a nice sports car ride there and back. Great day today!

 

Looks great! My wife is the baker in our house; she has a few good breads up her sleeve but has hesitated to take the plunge into sourdough.

Those loaves stayed nice and round. Were they cooked on a stone, or in pots/ bakers?

 

Could you explain why/how you feed the dough in the days before you bake?


Excellent Speedy, mine says hello

 

The idea of fermented flour and water creates natural yeasts that will be unique to each baker. You are creating a living organism. I baked in a 3.5 quart Le Cruset enameled cast iron Dutch oven. I have been reading and following this gentleman’s blog. https://www.theperfectloaf.com/home/

 

I should have added that until the starter is stable (rises and falls at the same time each day) it’s ready to make bread. You must keep it alive by feeding it twice a day or once mature retard it in the fridge to slow it down. This is mine in a proofer as our house is too cold inside during the winter.

 

Sourdough bread is FN good. Your the marrying type in my book

 

As a native Californian- I approve!

Apparently when the San Francisco Fire was tearing through the city after the 1906 earthquake (gas and water lines ruptured and fire trucks couldn’t pump water so just had to watch the city burn), the bakers at Boudin bakery braved the fire and toppled buildings to save the mother that had been in use since 1849- they still use it to this day....that’s devotion!
Hope your mother is passed from generation to generation in your family.

 

Hats off on that. I get food and wine magazine, I don’t drink wine but those gourmet recipes are killer. I shy away from breads though, it really an art.

 

JW Rosenthal: do you still live in California? My father’s family has been here since the 1880’s. My best friends wife was an amazing baker and she brought us a loaf every few weeks. When I retired from the probation department last year she promised to teach me to bake. But my friend, his wife and their 25 year old son were killed in their twin engine Beechcraft in July. So, I kind of started this project to learn about it and honor my friends. I named my mother (starter) after them.
When I got out of the US Army, I wanted to go to cooking school in San Francisco but ended up working with offenders instead.

 

Man that looks absolutely delicious!

 

Moved to the east coast for college back in ‘95 and got a good job after and stayed- have been back for family events.
I do miss the sourdough (not the poor excuse for slightly malty white bread they have out here and call it sourdough), the ocean air and most of all the citrus. Florida knows shit about growing citrus (that’s right, I said it).
My favorite sandwich on earth was from Mel’s Diner in San Francisco- Grilled longhorn Cheddar and Monterey Jack on Sourdough with bacon, thinly sliced red onion and avocado....I get homesick when I think about that.

 

Those look beautiful.

Here’s another breadthread

https://omegaforums.net/threads/any-bakers-out-there.51567/#post-623353

 

that’s looks sooo good. Just give me a loaf and a block of butter and I’ll be happy

 

Bread and butter or good olive oil is so sustaining for me. Two slices kept me full until lunchtime today.

 

My GF’s doing it. I’ll post some pics.
I’m working on my own gin recipe

 

Loaves from Christmas dinner. Honey white bread.

 

Beautiful, but points off for not disclosing your timing method.

 

As Mrs Gemini has some dietary issues, we’re good for a few SD loafs a week.
Can’t beat the quality and price of Whole Foods variety. Made from scratch.
After years of asking, Zenith Rainbow finally returned by older son.

Edit: expired date cause we freeze them as well

 

Do the cultures in the sourdough stay alive after baking- are they still beneficial for gut health?

I eat kimchee on a regular basis (because it’s yummy but also for the good bacteria) and add it to ramen or udon soups but was told only after the soup has dropped below 120f as anything above that would kill the bacteria

 

Not really sure. Wife can only tolerate certain grains types