You know it's fall...when the Sourdough Bread smell is in the house !

Oh ya! Baking a couple loaves today myself, the poolish has been fermenting since friday morning, the kitchen already smells fantastic.

Man that looks good! Ive tried my hand at sourdough with little luck. Dont know what Im doing wrong. You guys have any recipes to share?

Yum

Hungry

Looks great Ness. Made a loaf yesterday, another going in this evening.

Looks great!!

Nice !!!

I usually bake by feel, but i have an old sourdough cookbook around someplace, I'll look for it and post a recipe.

1 cup sourdough starter
1 cup water
1 1/2 tsp salt
3 1/2 cups flour (more or less)

Work together into slightly tacky dough ball. I let that rise for 4-8 hours, depending upon temperature in the house. Then I turn that out onto the counter, form it lightly into a ball again and place in a dutch oven, lined with parchment paper. Let that rise another 45 minutes to an hour and a half, score deeply then bake at 400 for 45 minutes.

Thanks Snow! I will save this and give it a whirl. How do you feed the starter after that?

I do it every weekend -
350 grams of water
approx 60 grams of starter
7 grams salt
500 grams of bread flour

- then the work starts

I add about a quarter cup flour to the starter and put it back in the fridge.

Before I make a loaf, I take the starter out, let it warm up, feed it a quarter cup of flour in the evening, then 3/4 cup before bed time. It's ready to go in the morning.

I add water every time I feed to keep it like thick pancake batter.

My loaves are nowhere the artistry that bwurts' are, but they eat fine.

You baking on a stone with a dome cover and steam tray.

Or you have a challenger ?

Ok you got this lol

looks great

Looking good there Nessy, I got some zucchini bread in the oven now

Baked in a cast iron dutch oven - cold start both oven and cast iron dutch oven 45 mins @ 450 degrees covered then 20mins uncovered

2 zucchini bread and 1 banana raisin nut bread.

Those freeze real well too.

The wife made about a dozen of them last year....and 6 months later..we pulled the last one out of the freezah...and tasted like it was baked yesterday