"zxcvbob" > wrote in message
...
> Reposted from rec.food.sourdough. I've used this homemade starter before
> to sour and flavor a loaf of bread made with instant dried yeast because I
> didn't think it had enough wild yeast to raise the dough. But I tried it
> without yeast this time and worked great, it just took longer.
>
> The bread is soft and kind of chewy, and the crust is thin and crunchy.
> And if it behaves anything like the faux sourdough bread I've made before,
> it'll stay fresh (mostly) for over a week without petrifying or molding.
>
> -Bob
>
Also reposted from rfs:

These days, for all my free-form loaves, I use the NYT baking method. I heat
up a Lodge cast iron dutch oven, and lid, in the oven to 450-500F. I then
tip the proofed dough into it, put on the lid and let it bake for
~30minutes. I then remove the lid and bake for another 15-20 minutes,
depending on the size of the loaf.
I've had too many failures baking from cold although I know it works for
some.
Graham