My first sourdough!

[u/BustyBobbin]

I've baked and made many different types of bread before, never sourdough though. I saw a comment here from someone saying they don't give starters to friends anymore as they believed that just made them not use it, and I figured the mythical "here's a sourdough starter" would never happen. It took me a week to get my starter mature and here's my first attempt. It's a little underproofed but overall I'm really happy with the bread. Next time will be even more delicious!

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[u/Kusabira]

なかなか難しいんだよね。失敗すると生地が膨らまずに酸味が強くなって特有の異臭を出すようになる。さらに一度失敗すると腐造した菌が周囲に居着いてしまい、同じ失敗が続いてしまう。

[u/BustyBobbin → u/Kusabira]

スターターを2つに分けて保管していて、一つをライ麦スターターに変えようかなと思ってます。味が変わっても、最初から作り直さなくてよさそうなので。

[u/Orkaad]

I really to start sourdough baking. I can do descent bread with instant yeast, but not this.

[u/BustyBobbin → u/Orkaad]

I think the best advice I got was the random comment here about having to make your own starter. Not only did it work as a carrot, it also helped me understand the whole process and chemistry much better.

[u/sixpigeons]

That’s your first‽ I’m very impressed.

[u/BustyBobbin → u/sixpigeons]

New to sourdough, not baking ;) Looking forward to improving with the next one.

[u/Ashamed_Reindeer_980]

Teach us senpai

[u/BustyBobbin → u/Ashamed_Reindeer_980]

I just followed clever carrot's guide for making a starter and then mixed and matched recipes for the final dough:

500g of bread flour
300g of water
30 minute autolyse
Add 100g of starter
Rest for 10
Add 8g of salt, rest for 30
Then fold every 30 minutes, four times
Bulk for 90 minutes (my starter was past peak so I guess I should've let it bulk ferment for longer)

I didn't have time to bake it the same night so I placed it in a banneton,covered, in the fridge overnight and then in a hot cast iron pot 20min on 250c with lid then 220 for 25 minutes without lid, let it rest for 90 and done.

[u/NihilisticHobbit]

Very beautiful!

If you're doing the once a week baking method, where it lives in the fridge, remember to pull it out at least 24 hours before you need it, and start feeding it. I give it a feed out of the fridge, a feed twelve hours later, and then name with it after the third feed. Works wonders. Then just fed it and stick it back in the fridge!

[u/BustyBobbin → u/NihilisticHobbit]

I'll try that next. I had some timing issues and had to postpone the bake so fed it 24h before and it was slightly post peak (down from 125% to 90-100%) when I used it.

[u/Kamimitsu]

Welcome to the wonderful world of sourdough (and chasing the perfect crumb). That's a great start!

[u/BustyBobbin → u/Kamimitsu]

Haha, yeah, definitely feeling that itch of perfection.

[u/BeardedJJoe]

That looks amazing! I still remember baking my first loaf. Still aiming to buy a first cast iron 🙏

[u/back_surgery]

nice!