Sourdough bread from home-made starter

[fleener]

Well, I got my starter up and running. I have been making a few batches of bread. This morning I even whipped up a batch of pancakes.

Smoked a pork butt Friday and and everyone today loved the pulled pork and sour dough sandwiches today for mothers day.

Fleener

 

[Master Blaster]

Made a couple of loaves this week. My best effort yet and I think I now have a reliable/repeatable recipe. Thanks for your comments above and best wishes. Dave

 

[Loyalist Dave]

BRAVO!

LD

 

[Black Hand]

That's a nice-looking loaf!

 

[Hairy Clipper]

That is some great looking crumb!

 

[Kansas Jake]

That looks yummy and would be great warm with melted butter and a thick slab of cheese!

 

[NeilMacleod]

Looks Totally Awesome !

 

[NeilMacleod]

https://youtu.be/stoPYwdPU-E

 

[coloradoclyde]

Now I "knead" a cold shower..... :haha: :thumbsup:

 

[coloradoclyde]

Don't forget....From the Brother's Green

Make sure you download a free copy of "A Slice of Heaven" Sourdough Ebook
Download Link - https://bit.ly/2FTGUp9

 

[Master Blaster]

I have been watching a lot of YouTube videos on the subject and have now baked more than a dozen successful loaves using a composite of various recipes and techniques from the videos. In fact I have two large loaves going into the reefer this afternoon, to be baked tomorrow morning.

My favorite topping:

 

[Master Blaster]

Found out that a simple covered roaster works good. This one about 12" long and not heavy at all.

 

[Loyalist Dave]

An excellent tool and an excellent loaf!

I think that an enamelware stamped-steel roaster isn't going to visually work for baking bread in camp at an 18th century historic venue. (but that's just for me.)


Folks have written that baking bread (meaning yeast bread like sourdough) is probably improper for a "camp"..., well as also pointed out, that will depend on the camp. For trappers or frontiersmen, who likely didn't have flour nor would lug the oven... this is likely correct, but for a military camp where troops were sometimes in place for many days and there was a baggage train where ovens could be toted...sure they could have fresh baked yeast bread.

LD

 

[Carbon 6]

By the 17th century, it was common for a Western kitchen to contain a number of skillets, baking pans, a kettle and several pots, along with a variety of pot hooks and trivets.

According to the late food historian Elizabeth David, by the early 18th century European bakers were using square tin pans to create loaves with minimal crust. Called "pain de mie" (mie meaning crumb, because the crumb or inside was more important than the crust), it was the bread of choice for croutons, white breadcrumbs, canapes, sandwiches and toast served with tea.

Enamelware started showing up in America around 1850.

Sourdough's fame began with the Boudin Bakery in San Francisco, founded in 1849 by Isidore Boudin, son of a family of master bakers from Burgundy France . Boudin applied French baking techniques to the fermented-dough bread.

Not posing an argument, just throwing it out there.

 

[Blaze]

My wife made up a batch of sourdough a few weeks ago, it's a great way to stretch a limited amount of yeast. We have had bread, pancakes, waffles, and donuts. Sourdough pancakes, or waffles are tough to beat especially with my own pure maple syrup!

Sourdough is a good way to go if your yeast supply is limited.

 

[Nazgul58]

I have baked my own sourdough bread for about 10 years. Starter was easy to get going, still using the original. Feed it once a week, works really well after all this time. Family/friends love it!!

Don

 

[sawyer04]

AH, Buddy, good sourdough is hard to come by in this day and age. Grandmother used to make it back in the fifties every other day. Never had any store bought bread unless went to big dinner, or friends house. I sure thought that store bought bread was good with baloney and cheese, but, realized how much better sour dough is after eating that chemical infested sliced bread for a few years.

 

[Master Blaster]

Sourdough...mmmmm!

 

[Josephg]

I make my own SD bread also. I'm partial to Rye.

 

[Master Blaster]

Great loaves! I use 6% rye in my starter and dough for the "nitrous" effect on the rise but have not tried high percentage rye loaves yet. Can you post a crumb shot?