Kevin's Sourdough ::

[COVRTDESIGN]

Just sent it out to a Salonista this am...if I locate more, I'll send a note.

Thanks

No problem at all! I have a bunch of starter going now, but I ran out of my Red last week.

[rwsaunders]

I expect to see you all in class...

[mnoble485]

RW, you do find the gems for us. I know what I’m watching later.
Thanks,
Mike

[rwsaunders]

I know that I should technically be having wine with grilled pork tenderloin, but it was so hot all day, I was craving an ice, cold, hazy IPA and the fresh sourdough went well with it.

[rwsaunders]

Sourdough tips from The King...

1 tips for new sourdough bakers | King Arthur Flour

[rwsaunders]

Dropping this in the sourdough category, as I used a 12-hour poolish to “start” the fermentation process for this French bread. I also made 1/2 of the recipe to check things out. I’ll be slicing later today when things settle down.

[rwsaunders]

Sliced the boule for lunch as there are some folks visiting and it's almost gone. I'm going to go for 60% of the recipe next time and add less flour for the final kneading...supposedly that yields a more open crumb and the slice size will be larger. Taste is awesome though and perhaps a new favorite.

[bking]

How do you guys keep doing this and not weigh 300lbs! I make bread, I eat it. Give me good hard crusted loaf, chilled European butter, and just leave me alone. One of the first cruises I went on was the Mediterranean and they had really good hard rolls. Every morning early I'd head down to the kitchen, grab 4 or 5 of them with butter then scoot back to the room to sit on the balcony and watch. Didn't really care if I got of the ship or not. Yep, could sit there all day.

[rwsaunders]

Hot off the cooling rack...stiff starter-based sourdough boule. Dough uses a stiff sourdough starter (easy to make) and is a mix of KA’s 90% AP/10% WW and right from the KA recipe book.

[rwsaunders]

Slice pics posted with tonight’s dinner...Mrs. RW’s lentil soup.

[guido]

That is one fine looking loaf sir!

[rwsaunders]

That is one fine looking loaf sir!

Thanks Guy...I haven’t used a stiff starter in a while and although it’s a slower sourdough to proof, it’s really fun to see the oven spring when using this recipe.

[rydesteel]

Need to backtrack and review this thread. Might be time to add a new trick to the bag, cause I can't buy Bread like this anymore. Nicely done RW, as always!

[rwsaunders]

Thanks Frank...documenting the process, baking and posting here is really fun and I post the good with the not so good...only way to improve. I’m going to dive into some high hydration recipes this Fall and Winter and I predict an increase in the not so good category. Luck favors the daring, though.

[rwsaunders]

My youngest is home for the semester so off we go with some sourdough.