Hey,
My sourdough starter is about a month old and while i can't tell if it's
healthy or not, it's getting to the point where I'm considring making some
real bread with it. Can anyone suggest a good recipe for some regular
white flour sourdough?

Thanks

Kevin

Kevin Breit wrote:

Hey,
My sourdough starter is about a month old and while i can't tell if it's
healthy or not, it's getting to the point where I'm considring making some
real bread with it.

A month without making bread? Interesting.

Can anyone suggest a good recipe for some regular
white flour sourdough?

well, you could go from this:

http://samartha.net/SD/SDcalcPar.html

to that:

http://samartha.net/SD/SDcalc04.html

and fill in the fields.

Shouldn't be too difficult.

Samartha


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On Wed, 17 Mar 2004 18:27:11 -0700, Samartha Deva wrote:
http://samartha.net/SD/SDcalc04.html

I fill in the fields and just mix the ingredients together and go?

Also, what units are the weights in?

Kevin

Kevin Breit wrote:

On Wed, 17 Mar 2004 18:27:11 -0700, Samartha Deva wrote:
http://samartha.net/SD/SDcalc04.html

I fill in the fields and just mix the ingredients together and go?

Jupp! That's what I do with white stuff - last time on March 15 - had
some extra overflow starter from refreshing && needed crutons and crumbs
4 breading - double the starter and let it run for 8 hours, plug the
starter weight in the calculator and off it goes. With 20 % starter
(16.18 % flour from total flour) you can ferment 2 + 2 for mild or
longer - 4 + 4 should work as well and get you more fermentation effects
(more tang and sour and probably softer dough), 8 + 8 when you do it the
first time could maybe materialize in a stretch.

A bit of kneading and developing the dough could help as well.

Once you got it working in the raw, you can fine-tune to your
environment (flour type, starter, temperature) and what you like - more
hydration for larger holes, less for tighter crumb.

Also, what units are the weights in?

I use grams, but it there is no weight unit. It has 2 digits precision
and if you consider it ounces and can deal with 0.22 oz of salt, 10.36
oz of flour... and 4 oz of starter for 20 oz of dough (or something
similar), you should be able to handle it with oz.

Samartha


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remove -nospam from my email address, if there is one
SD page is the http://samartha.net/SD/

"Samartha Deva" wrote in
message ...
Kevin Breit wrote:
Also, what units are the weights in?

I use grams, but it there is no weight unit. It has 2 digits
precision
and if you consider it ounces and can deal with 0.22 oz of
salt, 10.36
oz of flour... and 4 oz of starter for 20 oz of dough (or
something
similar), you should be able to handle it with oz.

Samartha
SD page is the http://samartha.net/SD/

Kevin,
May I point out it makes it much easier to change percentages of
ingredients, since grams is a decimal system. I bought a nice
battery operated kitchen scale with on eBay which weighs in grams
and pounds
Ernie