Just wanted to tell you about my first flop at making bread (recipe
below). I used SF starter sent to me by someone ...and everything
went great until the final rise. I reckon I did a few things wrong...

On the initial sponge making I let it double and then it fell back
down again..perhaps I should have finished adding the flour etc when I
saw it had doubled...(Recipe says can go up to 8-24 hours...mine
doubled in about 6)

I made the dough and kneaded and left it in the bowl for a second
rise. Punched down and..........

I tried to make a nice round free form loaf....it was a nice smallish
shape but not perfectly smooth...was many little holes and stretch
marks especially once it was rising again. Covered it over with
plastic wrap and it got stuck.

I let it rise 3 times instead of only two. And it wound up looking
like a large foccia (sp) bread (or a very thick pizza crust). The
last rise must have been too long. I did not keep an eye out on
it.....was up late last night and had a nap for an hour and a half.

Having said all that...when it was done it was about 3/4 inch thick
(enough to split and butter/jam it )and crusty ouside...very soft and
moist inside. The kids loved it....just cut it into pizza shaped and
sized wedges for dinner.

It was good...sweet and sour at the same time.

Going to see if a pumpernickel comes out better...

TIPS of course are welcomed...I believe I see some of my errors but
any input would be welcomed.

***<< AS LONG AS THEY ARE CONSTRUCTIVE. I AM NEW TO MAKING SOURDOUGH
BREAD AND THEREFORE PRONE TO MAKING MISTAKES. I WOULD LIKE TO LEARN BY
TRYING, POSTING WHAT I DID AND GETTING ADVICE. IF YOU ARE ANNOYED BY
POSTS LIKE THESE FROM NEW PEOPLE,PLEASE REFRAIN FROM ANSWERING
THANKS>>>***

I was disappointed to say the least...but at least it was tasty and
therefore not wasted.

Cheers
Julie

Recipe I used:

Classic Sourdough Bread
1 cup Sourdough starter
1 1/3 cups Warm water
5 To 6 c all-purpose flour or
-a combination of All-purpose and whole wheat flours
1 tablespoon Salt
1 tablespoon Sugar
1 teaspoon Baking soda
Cornmeal to sprinkle on pans

THE SPONGE: Pour 1 cup of starter into a large ceramic mixing bowl.
Feed and then refrigerate the remainder. Add to the starter in the
mixing bowl, the warm water and about 3 c of flour. Beat vigorously
with a spoon or wire whisk. Cover this sponge with plastic wrap and
put it aside to work. This time period can be very flexible, but allow
at least 2 hours and as many as 24. The longer it has, the more yeast
there will be for the second rise and the more pronounced the sour
flavor of the bread will be.

THE DOUGH: After sponge has bubbled and expanded, remove plastic wrap.
Blend salt, sugar and baking soda into 2 c of flour. Mix this into
sponge with large spoon. When dough begins to hold together, turn it
out onto floured board and knead it for 3 or 4 minutes. Add flour as
needed to make a fairly stiff dough.Give the dough a rest and clean
the bowl.
Continue kneading for another 3 or 4 minutes. Place the dough back in
the bowl turning it to grease the top. Cover and let rise for 2 to 4
hours. If you want, you can skip the second rise in the bowl and
proceed directly to the next step.

SHAPING AND BAKING THE LOAVES: Knock down the dough and shape it into
2 long loaves.

<<< My NOTE: I (TRIED TO) MADE TWO ROUND LOAVES IN STEAD OF LONG
ONES>>>.

Place them on a cornmeal sprinkled cookie sheet, cover and let them
rise for another 2 hours or so.
Toward the end of the rising period, preheat your oven to 450 F and
begin heating a kettle of water on your stove. Just before you put
them in the oven, slash the tops of your loaves diagonally with a
knife 1/4" deep every two inches and brush with cold water. Place a
baking pan on the oven bottom and put in 3 or 4 cups of boiling water.
Put the loaves on the rack over the steaming water, close the oven and
bake for about 25 minutes.