I've since found out that thickness was the main problem. I've
thickened the starter up and it now doubles in size in around 12 hours
- which is great! Thanks for all the suggestions.

Now, can anyone recommend a really good sourdough loaf recipe?

Many thanks.

--
Corey Richardson

"Corey Richardson" wrote in message
...
I've since found out that thickness was the main problem. I've
thickened the starter up and it now doubles in size in around 12 hours
- which is great! Thanks for all the suggestions.

Now, can anyone recommend a really good sourdough loaf recipe?

Many thanks.


One of the things that will make your starter improve in flavor and texture
is to use it frequently. I used to make Saturday morning SD biscuits often
as it is so much easier than making bread. You don't have to roll them out
or anything like that just form into small balls and arrange in a pan and
bake. I used an iron skillet, Kind of like how you'd do it if you were
camping. This site suggests baking powder. I never used it and yet my
biscuits were always tender. And as time went on they got better as the
starter matured.

http://www.castbullet.com/cooking/sourb.htm

The more often you use the starter, the better it gets. And you have to use
it regularly to keep it healthy.

Paul

On Jul 18, 3:12*pm, "Paul M. Cook" wrote:
"Corey Richardson" wrote in message

...

I've since found out that thickness was the main problem. I've
thickened the starter up and it now doubles in size in around 12 hours
- which is great! Thanks for all the suggestions.

Now, can anyone recommend a really good sourdough loaf recipe?

Many thanks.

One of the things that will make your starter improve in flavor and texture
is to use it frequently. *I used to make Saturday morning SD biscuits often
as it is so much easier than making bread. *You don't have to roll them out
or anything like that just form into small balls and arrange in a pan and
bake. *I used an iron skillet, *Kind of like how you'd do it if you were
camping. *This site suggests baking powder. *I never used it and yet my
biscuits were always tender. *And as time went on they got better as the
starter matured.

http://www.castbullet.com/cooking/sourb.htm

The more often you use the starter, the better it gets. *And you have to use
it regularly to keep it healthy.

Paul

Thanks for the link! We now have a sourdough biscuit recipe. David
does the sourdough in our house, while I do all the other bread.
Hugs,
Anj

Corey Richardson wrote in
:

I've since found out that thickness was the main problem. I've
thickened the starter up and it now doubles in size in around 12 hours
- which is great! Thanks for all the suggestions.

Now, can anyone recommend a really good sourdough loaf recipe?

Many thanks.


Here's the master's site.

http://samartha.net/SD/

Barry

Barry Harmon wrote:
Corey Richardson wrote in

I've since found out that thickness was the main problem. I've
thickened the starter up and it now doubles in size in around 12 hours
- which is great! Thanks for all the suggestions.

Now, can anyone recommend a really good sourdough loaf recipe?

Many thanks.

Here's the master's site.

http://samartha.net/SD/

Great web site! Thanks, Barry.

--
Nick, KI6VAV. Support severely wounded and disabled Veterans and their
families: https://www.woundedwarriorproject.org/ Thank a Veteran!
Support Our Troops: http://anymarine.com/ You are not forgotten.
Thanks ! ! ~Semper Fi~ USMC 1365061

On Jul 18, 11:53*pm, Barry Harmon wrote:
Corey Richardson wrote :

I've since found out that thickness was the main problem. I've
thickened the starter up and it now doubles in size in around 12 hours
- which is great! Thanks for all the suggestions.

Now, can anyone recommend a really good sourdough loaf recipe?

Many thanks.

Here's the master's site.

http://samartha.net/SD/

Barry

Hi, Barry,

Thanks for the link!
Hugs,
Anj