Does it keep any better than regular bread?

Nope….What we don’t eat the first day ( When it’s baked ) …..the remaining bread / loafs …gets sliced up and put into plastic freezah bags …and thrown into the freezah. Sourdough comes back excellent from the freezah too…just take out a few slices and stick them in the toaster….or let them thaw out on the countah.

Might have to try that

Good job, nessmuck. That is what my mom does too.

Bread? Keep? We eat it too fast here.

And there it is….HAAHD AS A ROCK !

Nice! Will do. First loaf gets roasted tomorrow late afternoon.

Cooking it in a cast iron Dutch oven ?

For what’s it worth…Iam only 5 loafs into sourdough…but found out,if you want a crunchy-er crust…Set your cast iron Dutch into the oven,and set the dial to 500 and give it 1/2 hour to heat up….then bake your bread with the cover on ,for 20 minutes …then lower the temp to 450… remove the lid of the Dutch oven ….and brown it for 15-20 minutes. If you want a not so crunchy crust…500 for 20 minutes..lower temp to 450 and bake another 10 minutes WITH THE LID ON…when that 30 minutes is up….remove the lid and brown for another 15-20 minutes

No suh....my dutch ovens are 1743 miles away. Imma bake it in a tin bread loaf pan.

Need some steam in there. ….water in a cast iron pan will do

Well Gary……..how did the sourdough come out ?

Recipe for the sour dough starter & for the bread ?

Looking good !

I can't remember the exact quantities for the starter, but it is basically flour and water and exposure to the natural yeasts in the environment. Once it gets started, you just have to feed it a little flour and water to keep it going.

My bread recipe is 1 cup water, 1 cup starter, 3.5 cups flour and 1.5 teaspoons salt. Very simple.

It could've been better and could've been worse. We got the starter from an outfit in Rochester NY called MomsSanFranSourDough. Very long and detailed. Let it rise an hour. Fridge it for 6 hrs. Rise again. etc. I think it's too cold in the house for a good rise. I baked it in a cast aluminum covered pot at 450 and it still burned the bottom but the flavor is decent. I'm going at it again today. Question..........should a person keep the starter down to a minimum or can I let it build up to a half gallon or so?
I'm gonna start tweaking the recipe and try to eliminate some of the rise/refrigerate/add/rise/pat your head rub your stomach stuff. And I'm going to try baking in a loaf pan instead of a cast kettle.

Here's the activation instructions

And the bread making instructions.

Gary, look into no-knead sourdough, that's what I do. Make dough, let rise for a long time (9 hours-ish), make a loaf, let it rise a bit longer (1.5 - 2 hours), then bake. It definitely rises better when the house temp is 70 or above. In winter, I try to keep it in the sun or under a lamp. I get good loaves. Might not be super fancy with all the huge air pockets, but the butter still tastes good on it.

Nessmuck went fancy and got a proofing box, how's that working Ness?