On Nov 9, 1:44*am, Robert Zaleski > wrote:
> Hey Guys
>
> I've been using the ratio below to make my bread. *I also have been feeding just 24 hours, actually it's something my wife has taken over, I just tweak what we do lately.
>
> 1/8 c starter
> 4c Water
> 2c Water
> 18 Hour rise time
> Cooked in hot Dutch oven
>
> She does another soft bread, cooked open on a cookie sheet, with baker's yest, and we're trying to start doing it with sourdough. *Ideally we're hoping to be able to start it in the morning and let it rise, but we really just want it to be light and fluffy. The Dutch oven bread is chewy and hearty, but the kids and I love it better than this one.
>
> We tried one loaf on the pan, and it was OK. *I was thinking about it this morning, and started wondering if we should go from 24 hour feeds to 12 hour feedings.
>
> So here's my poll question
>
> 1) How often do you feed when it's not in the fridge?
> 2) For your basic pure flour loaf, how much water and flour?
> 3) How long do you let it rise, please mention kneading and
> 4) Do you monitor temp, if so how and where do you heat it?
>
> Happy Baking.

Hi there,

For feeding my starter I dump out all but about a Tbsp or so, dissolve
it 1/3 cup water and add 1/2 cup flour.

For bread I will feed that amount of starter 2/3 cup water and 1 cup
flour the night before. If I want a larger batch of bread, it will be
1c water and 2c flour.
The next morning I add:
1 egg
1/4 c olive oil
1/4 c sugar
1/2 t salt

All measurements are approximate.... I don't actually <measure> any of
that except to count how many seconds it takes to pour something.

Stir everything together, then add about a cup of flour and mix it in
until the batter gets thick

Clear the counter and make a "pad" of flour from about two or three
cups - approx an inch deep and about 12 - 14" wide, pour the starter
onto the flour and start to fold the edges in on itself. Soon you
will have collected enough flour for some proper kneading, which for
me takes about ten minutes.

shape into loaves, let rise for about 3 hours, and bake. I use a gas
range - put the pans in, and let it start from a cold oven - 350
degrees for about 45 minutes or until good and brown.

Mind you, I'm not into an assertively sour bread.... so this recipe
will give it a fairly light flavor as far as sourdough goes... but the
texture and crust are good.

To answer questions one and four: I feed about every 12 hours when the
starter is out of the fridge, since this seems to keep it the most
active. I don't monitor temps either, except to set the starter bowl
on a range top with pilot lights.

Thanks to all on this forum who got me started on sourdough a few
years ago - still keeping up with it.

Stacey