^^^^^^^^^^^^^ not sourdough. What do you do when the stores are out of yeast ??? ....... lol

I firmly believe Kent Rollins knows more about sourdough starter, biscuits, and bread than you, me, and most people :-)

And Snowy...if you decide to go to Hedonism for a month....

You just feed your starter and throw it in the fridge.

It will be fine for a month without feeding....just feed it when you get back

Nessy, anothah question.
So, when the staahtah is ready to use could you give me the next steps to the end point.

I will use the portions required for a simple bread staahtah, water, floor. salt.
Mix it up and stretch and fold etc.
Then what do I do next till the finished product.

Thanks

No, we make sour dough pancakes and feed them to the chickens. I have also head that dumping starter down the drain into a septic tank can cause problems. I have no idea if it is true, but I am not testing it to find out.

LOL!!! I ain't gonah eithah!!! Thank You MJM have a good one.

I don't discard. I keep two jars with 100g in each in the fridge. When I want to bake I pull one out and add the amount of flour and water that I will need for the day. When it is ready I draw out what I need and then put the 100g back into the fridge.

Great Idea.
So, uplandpointer, so can you give me your steps what to do after you mix up your recipe. Working the dough resting the dough and such. This is the part that I need coaching on. If you would give me what the steps are up to putting that dough in the oven.

Thanks. Just can't seem to find that help for some reason.

Aftah 4 stretch and folds ..30 minutes apart.

Then let the dough rise 50 % ....may take 4-6 hours

Then pour dough onto counter for the first shaping..and cover with a tea towel
For 20 minutes.

Then do a final shaping....then put that dough into a rice floured Bannaton.

And wrap in Saran wrap....and put in the fridge for 18- 24 hours

The bake

I think Nessmuck has been holding out on us some of the possible uses of the sourdough discards.
Sourdough Discard Use

Nessy you are my Idol!!! Thank You Sah.

Snowy....plenty of you tube vids on pre shape ...final. Shape.

I like the " Food Geek " you tube sourdough videos...

There are many layers of the onion to peel back ...on Sourdough.....

One of our Food Sci lectures said the winter snow covers up many summer mold spores floating around that can kill a culture.

I worked in the bread and pastry shop in the Ahwahnee Hotel in Yosemite for a few years. We had a sourdough from SF that was over 75 years old. During the flood in the Park in 96 the Forest Service took the bakers in by boat to feed the starter. After that amount of time you didn't want to be known as the guy who killed the starter lol.

Things been happening fast with the starter so this morning I started the stretch fold wait and repeat process. Then the 6 plus hours to double in size than to fridge for another 12 to 15 hours to bake time tomorrow morning. It plus doubled it's size in 6 hours.

I believe I have a healthy strong staatah for future use. I'm pretty excited with the learning experience and hoping this last couple steps work out. If it doesn't, I will try again with another loaf.

Here is a picture of the dough bun in the banneton when I was done with the final shaping. This will go in fridge and placed in a plastic bag till morning than in the oven it goes.

Can't wait to see and hear about the results.

You don't need to have it double in size...during the 4-6 hour bulk fermantation.

Its ready for shaping ...when you get a 50% rise

Don't want to ovah proof it.

It's a fun journey for sure.

Then you can get fancy with a cheese /.Rosemary bread

Carmilize onion bread...pickle bread..

The possibilities are endless

You think it will make bread, Nessy? Nessy, you use watah in the oven when baking to loaf.

As far as furthering my baking skills this is as far as I'm stretching my baking journey, it will end with just making sourdough bread. I spent more time in the kitchen with this project then I have in my life time. Lol

I don't want my wife getting ideas I'm even capable of doing some cooking or baking.

Thanks for the help everyone!!!

What else yah gonnah do ...when it’s -20 outside.

It will make bread for sure.

I just bake my bread in a cast iron Dutch oven. No need for a watah tray .

Buy one thing I want to try is....spraying the loaf with a mist of water ,before putting the lid on..and into the oven.

Keep baking it ...until you get that golden brown look