I've got a working starter (using Darrell Greenwood's method).

Started four days ago with
1 1/2 cup water
2 cups flour.

It appears (by using Darrell's method) I have a healthy starter. Many
bubbles, smooth "mud-like" consistency. After it sat overnight it had
raised up in the bowl and settled down when I stirred it, etc...

What's my next step? Try to bake a loaf? Darrell says it takes 3-4 weeks
minimum for the entire process of developing a vibrant healthy starter
suitable for your recipes.

Looks like I'm off to a good start, but, I'm wondering about the next step.

folsomcook
Please remove "DONOTSPAMME" from address when sending email :-)

On Tue, 10 Feb 2004 20:49:11 GMT, "Folsom Cook"
> wrote:

>I've got a working starter (using Darrell Greenwood's method).
>
>Started four days ago with
>1 1/2 cup water
>2 cups flour.
>
>It appears (by using Darrell's method) I have a healthy starter. Many
>bubbles, smooth "mud-like" consistency. After it sat overnight it had
>raised up in the bowl and settled down when I stirred it, etc...
>
>What's my next step? Try to bake a loaf? Darrell says it takes 3-4 weeks
>minimum for the entire process of developing a vibrant healthy starter
>suitable for your recipes.
>
>Looks like I'm off to a good start, but, I'm wondering about the next step.
>
>folsomcook
>Please remove "DONOTSPAMME" from address when sending email :-)
>

Howdy,

You are ready to bake...

That is not to say that your "new" starter is at its best, but it
should certainly allow you to make some fine bread.

Do you know how to proceed, or could you use some further help?

All the best,

--
Kenneth

If you email... Please remove the "SPAMLESS."

Kenneth.

Thanks. Well, I do have one or two questions...

1) If I want to increase my starter size (to allow for having plenty of
starter "on hand")...is it possible to add too much flour and water? Have
any basic guidelines?

2) Have any links to some easy basic recipes for beginners?

Thanks man!

--
folsomcook
Please remove "DONOTSPAMME" from address when sending email :-)

"Kenneth" > wrote in message
...
> On Tue, 10 Feb 2004 20:49:11 GMT, "Folsom Cook"
> > wrote:
>
> >I've got a working starter (using Darrell Greenwood's method).
> >
> >Started four days ago with
> >1 1/2 cup water
> >2 cups flour.
> >
> >It appears (by using Darrell's method) I have a healthy starter. Many
> >bubbles, smooth "mud-like" consistency. After it sat overnight it had
> >raised up in the bowl and settled down when I stirred it, etc...
> >
> >What's my next step? Try to bake a loaf? Darrell says it takes 3-4
weeks
> >minimum for the entire process of developing a vibrant healthy starter
> >suitable for your recipes.
> >
> >Looks like I'm off to a good start, but, I'm wondering about the next
step.
> >
> >folsomcook
> >Please remove "DONOTSPAMME" from address when sending email :-)
> >
>
> Howdy,
>
> You are ready to bake...
>
> That is not to say that your "new" starter is at its best, but it
> should certainly allow you to make some fine bread.
>
> Do you know how to proceed, or could you use some further help?
>
> All the best,
>
> --
> Kenneth
>
> If you email... Please remove the "SPAMLESS."

On Tue, 10 Feb 2004 21:18:40 GMT, "Folsom Cook"
> wrote:

>Kenneth.
>
>Thanks. Well, I do have one or two questions...
>
>1) If I want to increase my starter size (to allow for having plenty of
>starter "on hand")...is it possible to add too much flour and water? Have
>any basic guidelines?
>
>2) Have any links to some easy basic recipes for beginners?
>
>Thanks man!

Hello again,

Generally, it is not a good idea to have "plenty of starter on hand."
It is usually best to think of the starter in terms of teaspoonsfull,
rather than quarts, when it comes to what is "on hand." When you are
getting ready to bake, you take some of the starter you have held in
the fridge, and add flour and water to it over the course of several
"refreshments."

It is fine to add lots of flour and water to a small amount of
starter, and, within reasonable limits, that is often a good idea.
When I say "reasonable" here's what I mean:

Take a teaspoon of starter out of the fridge, add to it a half-cup of
water, and enough flour to make a texture you like to use. Let it
ferment for 8 hours or so at room temperature. Then "refresh" it again
with similar proportions. You will soon have enough starter to use for
baking, and, because of the successive feedings, it will be in good,
healthy, shape.

And finally, here is a recipe that I baked just a few hours ago (by
the way, with regard to this sourdough thing, we are all
"beginners"<g>)

I find it most convenient to weigh my ingredients, and I use the
metric system. Also, I keep my starters at what is called 100%
hydration (that just means that the ratio of the weight of the water
to the weight of the flour is 100%, or equal weights.)

Here's just what I did:

7:30pm day 1: mix 10g starter, 30g water, 50g AP flour. Ferment at 78F

9:30pm day 1: mix in 48g water, 60g AP flour. Ferment at 78F.

8:15am day 2: mix in 76g water, 104g AP flour. Ferment at 78F

10:40am day 2: mix in 400g water, 500g AP flour, 76g Rye, 16g salt,
knead until smooth.

Form a boule (a round ball), put in banneton (a cloth lined basket),
and ferment at 78F.

2:45pm day 2: Bake at 480F for 40 minutes. The first 10 with steam.

The rye is not necessary, but it does add a flavor that I like. If you
don't use it, add back in the same amount of AP (all purpose) flour.

Of course, the particular schedule that I used was just for my
convenience, but note that it is set up to allow me to get some
sleep!<G>

Have fun, and let us know of your progress,


--
Kenneth

If you email... Please remove the "SPAMLESS."

Kenneth wrote:



> I find it most convenient to weigh my ingredients, and I use the
> metric system. Also, I keep my starters at what is called 100%
> hydration (that just means that the ratio of the weight of the water
> to the weight of the flour is 100%, or equal weights.)
> ================================================== ====================
> Here's just what I did:
>
> 7:30pm day 1: mix 10g starter, 30g water, 50g AP flour. Ferment at 78F
> +++++++++++++++++++++++++++++++++++++++++++++++

Kenneth 30g water and 50g flour is not 100% hydration


>+++++++++++++++++++++++++++++++++++++++++++++++++ +++
> 9:30pm day 1: mix in 48g water, 60g AP flour. Ferment at 78F.
>
> 8:15am day 2: mix in 76g water, 104g AP flour. Ferment at 78F
>
> 10:40am day 2: mix in 400g water, 500g AP flour, 76g Rye, 16g salt,
> knead until smooth.
>
> Form a boule (a round ball), put in banneton (a cloth lined basket),
> and ferment at 78F.
>
> 2:45pm day 2: Bake at 480F for 40 minutes. The first 10 with steam.
>
> The rye is not necessary, but it does add a flavor that I like. If you
> don't use it, add back in the same amount of AP (all purpose) flour.
>
> Of course, the particular schedule that I used was just for my
> convenience, but note that it is set up to allow me to get some
> sleep!<G>
>
> Have fun, and let us know of your progress,
>
>

Hi Joe,

Please see my comments inline below...

On Wed, 11 Feb 2004 13:27:48 GMT, Joe > wrote:

>Kenneth wrote:
>
>
>
>> I find it most convenient to weigh my ingredients, and I use the
>> metric system. Also, I keep my starters at what is called 100%
>> hydration (that just means that the ratio of the weight of the water
>> to the weight of the flour is 100%, or equal weights.)
>> ================================================== ====================
>> Here's just what I did:
>>
>> 7:30pm day 1: mix 10g starter, 30g water, 50g AP flour. Ferment at 78F
>> +++++++++++++++++++++++++++++++++++++++++++++++
>
>Kenneth 30g water and 50g flour is not 100% hydration
>

No, it is not. But the 10g of starter is. I was hoping to convey that
I keep my (storage) starter at 100%. 'Sorry for any confusion.


>
>>++++++++++++++++++++++++++++++++++++++++++++++++ ++++
>> 9:30pm day 1: mix in 48g water, 60g AP flour. Ferment at 78F.
>>
>> 8:15am day 2: mix in 76g water, 104g AP flour. Ferment at 78F
>>
>> 10:40am day 2: mix in 400g water, 500g AP flour, 76g Rye, 16g salt,
>> knead until smooth.
>>
>> Form a boule (a round ball), put in banneton (a cloth lined basket),
>> and ferment at 78F.
>>
>> 2:45pm day 2: Bake at 480F for 40 minutes. The first 10 with steam.
>>
>> The rye is not necessary, but it does add a flavor that I like. If you
>> don't use it, add back in the same amount of AP (all purpose) flour.
>>
>> Of course, the particular schedule that I used was just for my
>> convenience, but note that it is set up to allow me to get some
>> sleep!<G>
>>
>> Have fun, and let us know of your progress,
>>
>>

All the best,

--
Kenneth

If you email... Please remove the "SPAMLESS."

On Wed, 11 Feb 2004 08:48:13 -0500, Kenneth
> wrote:

Hello again,

I should also add that the bread described is a (subtle) modification
of the classic "three stage" French approach, as described lots of
places. There is a very clear description in the Dan Wing "Bread
Builders" book. I also know that Samartha mentioned that source
recently.

All the best,

--
Kenneth

If you email... Please remove the "SPAMLESS."

Kenneth wrote:

> On Wed, 11 Feb 2004 08:48:13 -0500, Kenneth
> > wrote:
>
> Hello again,
>
> I should also add that the bread described is a (subtle) modification
> of the classic "three stage" French approach, as described lots of
> places. There is a very clear description in the Dan Wing "Bread
> Builders" book. I also know that Samartha mentioned that source
> recently.
>
> All the best,
>
Thanks Kenneth for your reply. I do have Dan Wing "Bread Builders" and have
been rereading it after reading this news group for awhile and a 2sd read
is very helpful. Have learn much from you and others on this group. I enjoy
baking bread and want to learn more. Everyone like my bread but I can see I
can inprove.

Thanks, Joe Umstead