Nice!!!
I’m waiting for some starter from my cousin. She’s been making sourdough for a long time. Just this last Easter she made a bunch of loaves and honestly the best damn bread I’ve ever had.
Done in an enameled cast iron Dutch oven.
Could be dangerous for my waistline!!!
Slammer !!!

A couple of our friends dove into bread making during the pandemic. They got quite good at it. One got so good at sourdough that word got out and she wound up baking more to satisfy the need (that she also created). Fun times.

Sourdough bread is the best, and making a sourdough is not even hard:
- Mix equal parts rye flour and water in a bowl.
- Cover the bowl with a cloth.
- Let it sit in room temperature for 3 days. Stir the contents once a day.

We baked all bread when we were on parental leave. We stored the sourdough in bags in the freezer and thawed what we needed the day before baking with it. When we were down to the last bag, a new sourdough batch was started with flour and water + the remaining bag. Kickstarting the sourdough this way means it only takes one or maybe two days for the sourdough to be ready.

I read all kinds of (hipster) advice on the perfect sourdough, but water and rye flour in equal parts is really all you need.

My daughter who was recently married has become quite the sourdough baker. She's made my loaf of choice a few times now, cheddar and jalapeno. YUM! Very nice toasted.

My wife has a batch going right now, and she does sourdough workshops. It is a little dangerous on the waistline, but it's also a lower hypoglycemic index than most other breads, so it's easier on your pancreas. One of the drawbacks is my basement refrigerator is full of jars of starter, so I don't have as much room for beer.

Brian, I think I solved your dilemma. Sourdough Beer bread!!!
Took an ol Yooper to figure dat out !!! I feel yer pain.
Slammer!!!

I love to cook, but have never been a baker other than making a good pizza crust. I’ve always been impressed by people that can bake well and consistently, especially good bread. I’m looking forward to this journey, although I’m thinking it’s more of a winter sport for me during soup and stew season.
Slammer!!!

quote:

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Originally posted by slammer

Brian, I think I solved your dilemma. Sourdough Beer bread!!!
Took an ol Yooper to figure dat out !!! I feel yer pain.
Slammer!!!

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my mom used to make killer beer bread.  I'll have to get a recipe for my daughter.

About the only "sour dough" I bake with is when baking German Brötchen. After dough mixture is made in a tub with a lid, put in the fridge overnight. After that remove enough dough to make a few rolls. After one night the bread will not be sour. As you continue to remove dough for the rolls, each day the bread will become more and more sour. Dough lasts about a week in the cooler. Of course one may wait a few days before making any rolls to have the first batch soured. (usually egg shaped dollops of dough to rise).
BTW, This is where a good dough whip is handy. Brad

This reminds me of my only experience with bread baking.

When I was in college in the late Sixties, I lived off-campus in the bottom half of a rental house. Our apartment had a small galley kitchen, and one Saturday afternoon, my roommate and his girlfriend decided that we should bake some bread. None of us had done so before, so we were uncertain about how successful we would be.

While the bread was baking, we smoked a couple joints and got stoned. When the bread was done, my roommate removed the three loaves from the oven and cut off some small pieces from one loaf for each of us to taste test. It was quite good, so we took a pound of butter out of the refrigerator and consumed all three loaves. It was the best bread I've ever eaten.

Onto a tangent, but is there a way to get the sourdough/yeast/?? taste noticeably stronger than one typically gets?  The amount of taste [oomph?] I get from sourdough bread pretty much always disappoints me ... both store bought and farmers' markets .... even though vendors have advised me that, "Oh, you'll sure taste it in this!"

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Wayne your ^^ account reminds me of when I was a teen.  My mom sometimes baked bread, lots of times it seemed like it was a job for after the daily hub-bub had subsided, and she'd leave it on the kitchen table to cool overnight.   Occasionally my brother and I would be lucky enough to arrive home from hockey to everybody in bed and a half-dozen loaves of still-warm bread on the table.  Well ... a good thick slice with butter and jam for each of us >> that was so good we'll have one more >> well, that's half a loaf gone >> might as well finish the loaf off!!  

Owen, A longer fermentation time will produce a more sour loaf.  A longer cold retard in the fridge  will do likewise. A 72 hour cold retard in the fridge will give you a loaf that will make you pucker.

Have read that commercial bakeries (i.e. big box stores) actually use vinegar to flavor their breads so they can label them as sourdough.  Not true sd. 

DANG!
It's ten minutes 'til 1 AM, and I'm alla sudden HUNGRY!

Yeah, I'm going to have trouble pushing the sourdough beer bread idea. My wife hates beer. I consider her dislike a mildly irritating personality defect. Sheen jack is right on the souring aspect, although sourdough kind of has a mind of its own. We get a lot of variation in sourness from batch to batch.

There are different types of wild yeast that different starters employ. There used to be a company online where you could buy various starters from different parts of the world. There seem to be some varieties that work better with different types of flour - rye etc.. I kind of like the random variation we get - different tastes, sourness, and consistency. Our granddaughter, who is a real picky eater, calls it Grandma bread, and will eat it out of the oven with nothing on it - even eating the dreaded crust which she usually discards.

And Slammer, bread baking does kind of fit in with soup and stew season, but my wife finds that you get better response in cold weather if you liven up your starter and do the various rises on a heating pad set on low.

Thank the Mrs. for the tip !!! Talking about soup and stew, yesterday was damn cold out again in da U.P. , so Mrs. Slammer suggested a pot of chili at 8:00am. Didn’t sound good in the morning but sure hit the spot at night.
Only problem was I was Jonesing for some sourdough, warm WTH ice cold butter!!!
BTW, years ago we had a bread maker and have a recipe for sourdough beer bread. I think the beer gives it that extra oomph or sour flavor.
Beer also goes in my Chili !!!
Slammer!!!

That's just awesome! I have been wanting to dive into the sport of sourdough for some time now, but haven't ever started a starter ...Yet. It's something better reserved for a retiree (as I just became) or nonworker, I believe. I will say this; anytime I make homemade pizza, I always go to the market and try to find a boxed sourdough bread mix. It's not as easy since the bread machine craze died out. It makes the best pizzas. You could always make and bake a homemade crust and freeze for later use, if you are a fan of good pizza. Good luck and God Bless. It doesn't look like you need either. :)

PS. The Tomato Basil bread machine box mix also makes incredible pizza dough.