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Old 10-04-2013, 12:17 PM   #11
passedpawn
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I made a sourdough starter from the trub from a Berliner Weisse I had made. Saccharomyces and lacto are the perfect team in making sourdough. The resulting loaves of sourdough bread came out delicious.


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Old 10-04-2013, 12:25 PM   #12
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My buddy gave me a start from his starter he started on his window sill with water and home milled flour . Mixed it in a bowl , covered with cheese cloth and just made sure it didnt dry out . Couple days later it was bubbling .

Ive been making bread once a week with it for over six months now and not been buying any bread ! Man is it good ! Just water , starter , flour , salt ! Easy to make no knead bread !


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Old 10-05-2013, 12:00 PM   #13
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So the update is--

Feeding the starter every 24 hours. Yesterday lots of CO2 bubbles and a great sour smell. I actually started a no knead loaf yesterday afternoon with some of the starter. I think I am going to try to put the next loaf in the fridge to get it really sour. There are currently a few hours to go in the 18 hour rise. I should have fresh sourdough by this evening after the baking/cooling period.
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Old 10-05-2013, 09:23 PM   #14
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Baked the bread and let cool for 2 hours. I really like how it turned out (and its already half gone!). Nice crumb and crust in the La Cloche. Crumb is chewy and elastic like the bread you would find in SF. Best part is that with a warm 18 hour rise it was plenty sour! I am actually quite surprised, but I am going to try a slower rise in the fridge for tomorrow to see if I can amp up the sourness even more.
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Old 10-07-2013, 07:19 PM   #15
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So I did put loaf #2 in fridge overnight. It actually came out with very little sourness which is odd, but looked amazing! Loaf #3 is proofing now. Should be plenty sour!
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Old 10-08-2013, 08:57 PM   #16
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Loaf 3 came out nice and sour, so I think I am going to stick with my 18 hour slow rise at room temp. My starter has also begun to distinctively smell like sour cherries. Rad!


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