resurrected sourdough starter

I managed to revive my sourdough starter from dried flakes! 🙂

The new one is very similar to previous one (that I accidentally used all in a loaf) and has had a great oven spring. Since it will be served to my guests tomorrow, I did not cut it up to see the crumb, but I am sure it is good.

I could not ask for a better one 🙂


15 thoughts on “resurrected sourdough starter

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    1. correct – I use cookie sheet 350F non-pre-heated oven 55 min. I used to use a big roaster to bake, but I have nt seen a significant difference in the crust. plus I am not really into thick crust in bread for some reason; open baking help with thin and soft crust

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      1. I don’t have an oval DO or roaster so I’ve been stuck with boules. I’d like to bake a batard like this one. Just flour, yeast, sugar, salt and water or milk? Any eggs? Butter/oil?

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        1. 1 cup water 2.5 cups bread flour, 2 tbs sugar, 1.5 tbs salt, 1 cup starter; stretch and fold a few times, over night at room temp for first rise. in the morning extend it gently, fold over itself, rest, shape lightly again. I put it in between two long boxes to help keep it shape on a cookie sheet. 6 hours proof; sprinkle with a little bit water, spread sesame seeds, score and bake

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          1. My favourite things to do with sourdough starter are making pancakes and tortillas. For bread, buns and rolls, I just prefer yeast. 🙂

            I keep trying new SD bread recipes but I guess you can’t teach an old dog new bread eating tricks.

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            1. commercial yeast is very sturdy and robust so the dough is almost always good and total time is quite short. I prefer sourdough over commercial one for an unknown reason 🙂 it sure takes more time, but there is something strange and also awesome about it being so slow and all natural 🙂

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                1. everyone has a preference. one of my friends bakes in a bread machine and it is so good! soft and like an elegant cake. I loved it, another friend of mine hated it 🙂 I do not prefer thick crust for example; I rather like it soft, but many people I know and sites that I have read are so into the crust (i.e. use of oven mist, dutch oven etc). I would not worry about it and just enjoy what you like most

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                  1. There’s a bit of yeast shaming on some of the bread groups (esp the SD ones) I belong to. I figure people like what they like but there’s a place for both. For some people though, it’s a bit more hardcore … SD rules. 🙂

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                    1. 🙂 I agree with you; this is a very strange attitude. I am into any yeast! I now have a dough in my fridge prepared with commercial yeast to bake a pie tomorrow and a little loaf for my guests. I almost always bake with commercial yeast when I bring bread to my friends’ house. sourdough is not for everyone and nobody has to bake sourdough at all :)))

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