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I have had my starter for a few weeks now. My last round of bread I added rye to the starter as well as saving a piece of dough from my loaves. I think it is the ticket to a good starter, it really made a difference!
Today I mixed up my dough using the recipie for the 2 LB loaf from the above link without any additional yeast, using the liquid starter and the saved piece of dough. I wasn't sure how it would turn out. The recipie says without additional yeast it could take up to 12 hours to complete all the proofs, that was not the case at all! It took aproximately 6 hours with 2 rises prior to being formed into a loaf and then only a very short proof after being formed!
I fed my starter again and cut another piece off this loaf to keep for my next, I am so getting into this!
It turned out beautifully, perfect in-fact.
I won't be cutting it till tomorrow. My son is comming over to have dinner with us for his birthday ( which is Wednesday). I think I will be climbing the walls till we do, it smells so good!
Off to bake cheesecake for the little guy (23), it is his favorite!
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Comments: 17
Jenn cheesecake is in the oven...it is a plain one with graham crust..it just seemed like a simple goodness type of day....
thank you marianne.....only issue is....now every week all I can think of is playing with the sour dough....
but mine would never look as beautiful as yours! It looks awesome!
I could kick myself for thinking it was to much work to have a starter to worry about...as long as I feed it when I use some of it.....its all good.....I pretty much bake every week anyway....and this onecan go 2 weeks inbetween feeding.....
And once it is in the fridge, I will need to feed it every two weeks IF I don't bake in that time, right?
:-)
And this dough is really a special meal...
I made it again yesterday ... forgot to score the top... it exploded and kinda looks gross. I par-baked it so I could brown and serve it for dinner tonight. Froze the other loaf for later. I am sure it tastes good. It just doesn't look as pretty as yours!