Sourdough French Bread

[fishingbouchman]

saved and will be doing soon

[Smokin Don]

Gene and SS both have some great looking bread there, nice job!!! That's something I have never tried on my pellet grill! Don

[pz]

Baking bread is definitely an art that is difficult to master - those loaves look really good!

[sliding_billy]

That looks killer.

[CDN Smoker]

Awesome Job

[drholly]

Nice looking bread, I want to get that sourdough crock and starter yeast from King Arthur

My next door neighbor bought one and has been using it for almost a year now. Makes some great bread! I trade cooking on the grill for bread!

[bbqchef]

Where do you get sourdough starter?

[drholly]

Where do you get sourdough starter?

I'd start here. My neighbor says it is excellent. http://search.kingarthurflour.com/search?p=Q&asug=&af=type%3Aproducts&w=sourdough

[pz]

Where do you get sourdough starter?

This one looks interesting as well - many different kinds of starters: http://www.sourdo.com/

[drholly]

pz,

Thanks! That does look interesting. I've been baking bread for some time, but haven't tried sour dough yet. I was about to go t King Arthur (they have had a lot of good things) but this looks like I need to think this through some more. Thank you!

Cheers,

David

[pz]

My pleasure, David - I have not purchased from these folks yet, but certainly intend to give it a go.  Some of the starters sound really good

[sparky]

that bread looks good.   

[bbqchef]

OK... I've gone to the dark side and going to start doing some baking! I've always considered baking to be more of a science experiment that "real" cooking but I thought I'd tackle some sourdough...



This is the sourdough starter (flour, water and a bit of yeast) after getting happy for five days. I just started "feeding" it today and it should be ready in another four days or so.

[hikerman]

Good luck with your starter Chef!  While my bread is "called" French sourdough, it does not have a true sourdough starter in it, rather a bit of vinegar. Works good in a pinch. Using starter is far superior, but it at times is like having a pet. It must be thought about often, and dealt with as well.
Here is another approach, "dry active sourdough cultures". They don't require the time, and care that starters do. You make up a "sour" and then use it for baking. When finished, make up a new batch. The results are more consistent. This product is sold as lalvain du jour, and SAF Levain.  Lalvain du jour may be purchased at www.kingarthurflour.com

Hope this helps...

[hikerman]

Apologies, King Arthur is no longer selling lalvain du jour. Here is a place to purchase from,                                            www.fermex.co.uk/products/p_flavour.htm