Hi everyone,

I posted a while ago about trying to grow a sourdough starter using Joe
Ortiz's method. After giving it a good try, I abandoned that approach
and have since tried using the method in the r.f.s FAQ, namely a 100%
hydration starter, started with rye flour and switched over to wheat
after 3 rye refreshments, halving the quantity in the jar before each
refreshment. After 6 days, my starter is looking really good - bubbly
and seems to be doubling in volume after about 6 hours. I'm planning to
keep refreshing the starter until the weekend, when I want to have a go
baking with it.

My question to the group is, what is a good first recipe to try with
this starter? Should I try a dedicated sourdough recipe, or am I better
off adapting a "normal" recipe such as a 60% hydration pain ordinaire
(such a recipe is also given in the FAQ) just to see if the starter will
raise the bread. As you can imagine, I'm eager to give it a try so I
would prefer a recipe that doesn't take days to prepare, even though it
may be at the expense of the true sourdough taste (I figure that can
come later). Does anyone have any pointers to other good first recipes I
can try?

Thanks,

james

A straightforward test would be to make a single 20 ounce loaf. It is
manageable, and if the starter is not strong or something didn't work, then you
have less waste. This recipe is also quick.

One-half cup active sourdough starter
Two cups unbleached white bread flour plus one-quarter cup whole wheat bread
flour (total ten ounces of flour) the whole wheat is optional
Three-quarter cup water
One and one-half teaspoon salt

In large glass mixing bowl, mix all of the ingredients for 1 minute until well
incorporated. Let rest for ten minutes. Hand knead dough on floured cutting
board for five minutes. OK to add flour to board to keep dough from becoming
too tacky. Let rise in glass bowl covered for two to four hours at 80 to 90F
until dough is approximately doubled in diameter. After first hour or so, put
dough on floured board then stretch and fold dough two times then return to
bowl. When risen, remove dough, stretch and fold into short loaf or boulle.
Never punch down the dough. Place on parchment or cornmeal cutting board.
Spritz bowl with water and invert over loaf for final rise (90 minutes). After
one hour, begin oven preheat with pizza stone on middle rack to 500F for 30
minutes. Option: Place a preheated iron skillet on lower rack. Slash loaf and
slide loaf/parchment onto hot pizza stone. Pour one half cup boiling water into
skillet and quickly shut oven. Bake five minutes at 500F and 25 minutes at 400
to 425F. Let cool for at least two hours.
I believe the cold start method will equally well. Slide loaf/parchment onto
cookie sheet put into cold oven and set to 425 for 30 to 40 minutes.

Good luck with whatever bread you decide to bake.
Ed Bechtel

Ed Bechtel wrote:

> A straightforward test would be to make a single 20 ounce loaf. It is
> manageable, and if the starter is not strong or something didn't work, then you
> have less waste. This recipe is also quick.

Thanks for the recipe, Ed. I couldn't resist but have a quick try of my
starter this evening, so when I fed it I took out 40g, added 80g of
flour and 40g of water (to make a 60% hydration dough) and made a little
boule. I only let it sit for 2 hours before baking it, and it did indeed
turn into bread! OK, so maybe 2 hours wasn't enough and it was a little
dense, but it was still bread. So it looks like my starter is working.
Over the weekend I'll have more time to try something a little more
ambitious like the recipe you suggest.

james

Ed Bechtel wrote:

> A straightforward test would be to make a single 20 ounce loaf. It is
> manageable, and if the starter is not strong or something didn't work, then you
> have less waste. This recipe is also quick.

Thanks for the recipe, Ed. I couldn't resist but have a quick try of my
starter this evening, so when I fed it I took out 40g, added 80g of
flour and 40g of water (to make a 60% hydration dough) and made a little
boule. I only let it sit for 2 hours before baking it, and it did indeed
turn into bread! OK, so maybe 2 hours wasn't enough and it was a little
dense, but it was still bread. So it looks like my starter is working.
Over the weekend I'll have more time to try something a little more
ambitious like the recipe you suggest.

james

On Thu, 09 Sep 2004 21:47:06 +0800, James >
wrote:

>Ed Bechtel wrote:
>
>> A straightforward test would be to make a single 20 ounce loaf. It is
>> manageable, and if the starter is not strong or something didn't work, then you
>> have less waste. This recipe is also quick.
>
>Thanks for the recipe, Ed. I couldn't resist but have a quick try of my
>starter this evening, so when I fed it I took out 40g, added 80g of
>flour and 40g of water (to make a 60% hydration dough) and made a little
>boule. I only let it sit for 2 hours before baking it, and it did indeed
>turn into bread! OK, so maybe 2 hours wasn't enough and it was a little
>dense, but it was still bread. So it looks like my starter is working.
>Over the weekend I'll have more time to try something a little more
>ambitious like the recipe you suggest.
>
>james

Hi James,

That's great news!

I am glad that you had your first success...

All the best,

--
Kenneth

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

On Thu, 09 Sep 2004 21:47:06 +0800, James >
wrote:

>Ed Bechtel wrote:
>
>> A straightforward test would be to make a single 20 ounce loaf. It is
>> manageable, and if the starter is not strong or something didn't work, then you
>> have less waste. This recipe is also quick.
>
>Thanks for the recipe, Ed. I couldn't resist but have a quick try of my
>starter this evening, so when I fed it I took out 40g, added 80g of
>flour and 40g of water (to make a 60% hydration dough) and made a little
>boule. I only let it sit for 2 hours before baking it, and it did indeed
>turn into bread! OK, so maybe 2 hours wasn't enough and it was a little
>dense, but it was still bread. So it looks like my starter is working.
>Over the weekend I'll have more time to try something a little more
>ambitious like the recipe you suggest.
>
>james

Hi James,

That's great news!

I am glad that you had your first success...

All the best,

--
Kenneth

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

James > wrote

> After 6 days, my starter is looking really good - bubbly
> and seems to be doubling in volume after about 6 hours. I'm planning to
> keep refreshing the starter until the weekend, when I want to have a go
> baking with it.
> My question to the group is, what is a good first recipe to try with
> this starter? Should I try a dedicated sourdough recipe, or am I better
> off adapting a "normal" recipe such as a 60% hydration pain ordinaire
> (such a recipe is also given in the FAQ) just to see if the starter will
> raise the bread.

I would say that if your starter is doubling, you are good to go. Use
it in any recipe you want; it will raise the bread.

Phil

James > wrote

> After 6 days, my starter is looking really good - bubbly
> and seems to be doubling in volume after about 6 hours. I'm planning to
> keep refreshing the starter until the weekend, when I want to have a go
> baking with it.
> My question to the group is, what is a good first recipe to try with
> this starter? Should I try a dedicated sourdough recipe, or am I better
> off adapting a "normal" recipe such as a 60% hydration pain ordinaire
> (such a recipe is also given in the FAQ) just to see if the starter will
> raise the bread.

I would say that if your starter is doubling, you are good to go. Use
it in any recipe you want; it will raise the bread.

Phil

Here is an easy recipe that I've been using for years. Try it.

SOURDOUGH BREAD

3 cups flour
1 cup water
1 cup sourdough starter
MIX AND LET REST OVERNIGHT

Add:
3 TBSP melted butter
2 tsp salt
3 TBSP sugar
1 tsp soda in 1/2 cup water
enough flour to make dough

Let rise once, punch down and makae 2 loaves. Let loaves rise for about 2
hours (maybe less). Don't expect the loaves to rise greatly when they're
baking.

Bake at 375.

"James" > wrote in message
...
> Hi everyone,
>
> My question to the group is, what is a good first recipe to try with
> this starter? Should I try a dedicated sourdough recipe, or am I better
> off adapting a "normal" recipe such as a 60% hydration pain ordinaire
> (such a recipe is also given in the FAQ) just to see if the starter will
> raise the bread. As you can imagine, I'm eager to give it a try so I
> would prefer a recipe that doesn't take days to prepare, even though it
> may be at the expense of the true sourdough taste (I figure that can
> come later). Does anyone have any pointers to other good first recipes I
> can try?
>
> Thanks,
>
> james

Here is an easy recipe that I've been using for years. Try it.

SOURDOUGH BREAD

3 cups flour
1 cup water
1 cup sourdough starter
MIX AND LET REST OVERNIGHT

Add:
3 TBSP melted butter
2 tsp salt
3 TBSP sugar
1 tsp soda in 1/2 cup water
enough flour to make dough

Let rise once, punch down and makae 2 loaves. Let loaves rise for about 2
hours (maybe less). Don't expect the loaves to rise greatly when they're
baking.

Bake at 375.

"James" > wrote in message
...
> Hi everyone,
>
> My question to the group is, what is a good first recipe to try with
> this starter? Should I try a dedicated sourdough recipe, or am I better
> off adapting a "normal" recipe such as a 60% hydration pain ordinaire
> (such a recipe is also given in the FAQ) just to see if the starter will
> raise the bread. As you can imagine, I'm eager to give it a try so I
> would prefer a recipe that doesn't take days to prepare, even though it
> may be at the expense of the true sourdough taste (I figure that can
> come later). Does anyone have any pointers to other good first recipes I
> can try?
>
> Thanks,
>
> james