I apologize now. I know one of you makes some pretty good looking sour dough bread. My oldest daughter wants to learn how to make it. Can you help?

That is great she wants to learn to make sourdough bread. I have been baking for about 3 years now and has been one of the most interesting learning experience I have had.
Getting the starter going and sustaining the start was the biggest challenge for me. I now have a very strong starter so that was key for my success. I will let the big boys answer and give you what you need to do and how. If I told you my story and my way it wouldn't be proper for a few here they would over ride how too to it. I will be watching the thread and may add my experience and knowledge at some time.
Good Luck.

Nessmuck is the sourdough artist.

I make sourdough, but mines pretty plain compared to his. I keep it pretty simple (lazy).

this will get you started:


Sour dough starter
When making starter don’t use quick-rising yeast. In a large bowl dissolve l package active dry yeast in 1 cup warm water {105" to 115•). Stir in 2 cups warm water, 2 cups all-purpose flour, and 1 tablespoon sugar or honey. Bat till smooth. Cover bowl with cheesecloth. Let stand at room temperature for 5 to 10 days or till mixture has a fermented aroma stirring 2 -or 3 times a day.(Fermentation time depends on room temp) a warmer room hastens fermentation.)
To store, transfer Sourdough Starter to a jar. Cover With cheese cloth and refrigerate. Do not
Cover jar tightly with a metal lid.
To use starter, bring desired amount to room temperature. Replenish starter after each use by stirring ¾ cup all purpose flour, 3/4 cup water, and 1 teaspoon sugar or honey into remaining starter. Cover, let stand at room temp at least one day or till bubbly. Refrigerate for later use.
If starter isn't used within 10 days, stir In 1 teaspoon sugar or honey. Repeat every 10 days unless replenished.
SOUR DOUGH BREAD
A chewy texture and slightly tangy flavor are the hallmarks of Sourdough Bread
-1 cup Sourdough Starter
-5-1/2 to 6 cups all-purpose flour
-1 package active dry yeast
-1 ½ cups water
-3 table spoon sugar
-3 table spoon margarine or butter
-½ teaspoon baking soda pre heat Oven to 375
Bring Sourdough Starter to room temperature. Combine 2-1/2 cups of the flour and the yeast.
Heat and stir water, sugar, margarine, and 1 teaspoon salt just till warm (120 to 130) and margarine almost melts. Add to flour mixture. Add Sourdough Starter. Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes. Combine 2 1/2 cups of flour and the baking soda. Add to yeast mixture. Stir till combined. Using a spoon, stir in as much remaining flour as you can. Turn out onto a floured surface. Knead In enough remaining flour to make a moderately stiff dough (6 to 8 minutes total). Shape into a ball Place In a greased bowl, turn once cover, let rise In warm place till double {45 to 60 minutes).
Punch dough down. Turn out onto a lightly floured surface. Divide in half. Cover, let rest 10 minutes. Shape into 2 round loaves. Place on a greased baking sheet. Flatten each slightly to a 6- inch diameter. (Or, shape into two 9x4-inch oblong loaves. Place on a greased baking sheet.) With a sharp knife, make criss cross slashes across tops of loaves. Cover; let rise till nearly double (about 30 minutes). Bake In oven 375 for 30 to 35 minutes or till done. Cover the last 10 minutes, if necessary. Remove from baking sheet let cool. Makes 2 loaves (24 to 36 servings).
Raisin Sourdough Bread: Prepare as above, except stir 11/2cups raisins Into yeast mixture along with the flour-soda mixture. Before baking, brush loaves with milk. Combine 2 tablespoons sugar and ¼ tsp. ground cinnamon. Sprinkle over loaves.

You need a few tools to make consistent loafs..

A....you need a gram scale

B... You need a King Arthur Bread Bucket with lid.

C...king Arthur Bread Flour ..not all purpose flour.

D...rice flour for dusting

E...plastic spreader

F...Kosher salt.

There are plenty of you tube videos to get your starter up to speed.

Plan on 10 days for that process ..it's like a science experiment.

Making a starter in the dead of Wintah is a little challenging...because

All this bread stuff need warm temps (70 or so ..but not next to the wood stove )

See, all different answers/opinions.

I don't use anything on Ness's list, and I get consistent results.

This is called a Boule ..and is baked in a Cast iron Dutch oven with a lid

These are called tins

Which is another baking vessel for bread.

You can see where one tin is on top of the other...and that's how you bake

The bread using the tins.

Which I prefer now a days ..because it gives you a sandwich style loaf...and all the slices are equal size

Here is a gram scale...the proofing bucket with measurements and lid

A banneton basket..also for proofing

And a scraper ..to aid in shaping and cutting dough

Yeah I'm with you on that.
half cup startah
1 1/3 cup of mountain watah
2 tps salt
3 & half cup bread baking flour
every half hour stretch and fold for four series
I have about a half hour hands on, in the 24 hour process till it is baked and ready to slice.
I'm up early start at 5 by 7 it is in still mode done, till morning bake.

Very similar.
1 cup water
1 cup starter
1.5 tsp salt
3.5 cups flour
Knead into a slightly damp dough ball.
Rise, covered in warm spot for 6 to 8 hours.
Turn out, knead lightly into loaf and place in cast iron Dutch oven.
Rise 2 more hours.
Put in oven, not preheated, and bake at 400 for 45 minutes.

Here is a loaf baked in the tins...slices are for the most part..all the

Same demention

[quote=Nessmuck]


U.S.A. pan brand.

The real deals.

Get them.

The best. Period.

Get the best , cry later , the pro grade.

You are only as good as your tools , get the best.

Thank you all! I am passing this on to my daughter. I'll let you know when she gets started. She has a Birthday coming up, maybe Dad will get her the items to get started.

Snowy....I thought you were a minimalist like KSnow...

What are you doing with a Banneton ??????....lol

Wife's department, merry Christmas and happy new year

I started a year ago, got a dried starter from my SIL, it did take a couple weeks to get the starter strong enough but it's good now, I use a 50-50 whole rye flour and whole wheat mix,
Starters like rye flour....otherwise I use the bowls I already have, but do have a scale, and a plastic scraper is cheap and handy...

Use at least 50% bread flour, to go with your whole grain flours, or just the bread flour for a white sourdough. I'm no expert but the process isn't difficult, lot of web sites to learn from....some make it more complicated than necessary, have her read a bunch and she'll get the gist of it quick....good luck, I find the whole "chemistry experiment" fascinating, lol

The combinations are endless with Sourdough Bread.

Cheese & Pickle

Parm & Olive

Different breads flours... Einkorn..rye..spelt...to add to the bread flour