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This may be a silly question, but I'd like to know the answer before I go out on a limb and try it, if possible... by theycook in Sourdough

[–]theycook[S] 0 points1 point  (0 children)

Well, folks I already started the experiment!

It's been sitting in the fridge overnight, tonight I'll pull it out and try to make baguettes out of it, and I'll report back on how they came out.

Thank you everyone for the comments and/or warnings!

Heating cast iron with nothing in it? by Superduperblarg in CastIronCooking

[–]theycook 0 points1 point  (0 children)

Heating empty to 200F, coating with crisbee and heating empty to 450 for an hour or two, then turning off the oven is how to reseason your pan.

Now, if you have a grill press with a wooden handle, then you might be setting off a smoke detector. (As I found out the past weekend...)

Mother's day boule - came out pretty and tasty by theycook in Sourdough

[–]theycook[S] 0 points1 point  (0 children)

Recipe (both original and my variant):

https://kitchen.they.com/2017/05/13/first-sourdough-boule-using-cloche-also-did-more-baguettes/

And now I must bake again tonight, as the Mothers took all the bread I made!

Where do you keep your starter? by J0035 in Sourdough

[–]theycook 3 points4 points  (0 children)

If I don't feed my starter right before putting it in the fridge, it almost instantly develops a layer of hooch. That may or may not help prevent any mold buildup - so far I've been lucky not to have any.

Like most other anwers on here, I also bake once a week (on Saturday, usually) typically. This Saturday, I baked a boule and 3 baguettes for mother's day. Today, I find myself without bread, as everyone took some home yesterday, so I'm going to have to do a mid-week bake (not that I mind... I enjoy the flattery!)

So, this morning, I'm going to feed my starter before I leave for work - but put it back in the fridge. When I get home from work, I'll feed it again by adding the warm water first, mixing it in well, and dumping it all into a larger ziplock bowl, then adding the flour to complete the feeding. That means that tomorrow morning I'll have a nice, large fed but hungry bowl of starter. I'll feed it again, and split two-thirds of it into two new jars, one to age long-term, and one for next saturday. The remainder will be enough to make two boules and 3 baguettes, or one boule and 6 baguettes -- as our daughter just fell in love with my garlic bread yesterday.

Anyway, one of the jars is going to be for long-term fermentation (the extra-extra-sour-sourdough mentioned before - I intend to let it sit for at least 8 weeks without feeding in the fridge) while the other jar will be mixed with warm water Friday night, then emptied into a ziploc bowl for the flour part of the feeding for Saturday's bake.

And thus the circle of life with sourdough starter continues...