cajungirl

I'm so excited to hear that it came out well (except for salt). I can't wait to try it. I work only until mid-day tomorrow, so I'll mix the dough tonight and bake tomorrow... I was very afraid that it wouldn't work as the article said.

Hmmmm, I have one. Do you heat it up first as in the NY Times article or use it cold?

Thanks so much for sending this link. Its an interesting technique and I plan to try it this week, maybe start it tonight.... I've been experimenting with less and less kneading, but several folds as J. Hamelman teaches in his book. I will be looking for others to post their results of this technique and I will do the same

Sometimes you can download the instructions booklet for various appliances from the web. If not, maybe you can contact Williams Sonoma. I always feel more secure if I know the instructions even if I get creative later

This would make a wicked little signature line. ← You just gave me the best laugh I've had in days...thank you! But, seriously, I'm going to use it

Thank you. No need to worry about large quantities... This is bread for little old me and my friends baked in my home oven. As always, I appreciate your help.

Thanks for the formula and the pictures, sure looks good I have a question for you... I'm recently baking sourdough about every 3-4 weeks, and trying various yeasted breads at other times (trying to develope a few really really good recipes that work on my schedule). But, my question is, what feeding schedule should I use to get my mother up and ready to bake? I try to feed her at least once a week when she's not going to be used, so I need to know the proper schedule to ramp her up for optimum performance. You're always so helpful, and thorough, I enjoy reading your posts, I've learned a lot from you. Thanks!

I have a pair and I think they're great! I use a folded kitchen towel for pot handles and lids. The welders' gloves sound like a really really good idea though!

Delightful!

Seems to me that I've read that salt also helps to preserve the freshness of the bread in addition to enhancing flavor.

Queen, I made that a couple of weeks ago and was mighty pleased also but, I could never limit myself to only one type of bread

I'm sorry, that is truly sad....

Of course, you could start over.... But I would try to rescue the starter by multiple feedings to see if I could get it to regain its robust nature. I just cringe when I think of throwing it out... My starter is like a member of my family (Oh my, I'm a sad case aren't I?)

My starter is OK, but just as an experiment, I'm thinking about making the "barm" from BBA, starting with only rye. It will be interesting to see how it compares with the starter that I already have.

I think your crumb looks wonderful..you have succeeded in making me mighty hungry with that photo

This past weekend I made the Pane Siciliano....um um um um um! I love the flavor that you get with semolina flour. I think I overproofed, though because I didn't get the oven spring that I think I should have. But if this was a mistake, mistakes sure are delicious

Well I'm a collector, thats one reason. (God help me if I ever have to move, I have more than 300 cookbooks. I usually get them at Estate Sales, even if I'm not particularly interesteed in the subject or author at the time because I've found that sooner or later I go to them for research or inspiration. The ones I order are because I'm in a particular phase, like now its artisan bread baking.

You go girl!

Nancy Silverton was the baker on the Baking With Julia show referenced. I've made starter her way and from a simple flour/water mix and her way was not any better. ← You're right! I didn't notice that the grape starter was any more robust than one made with flour and water, but it was a fun experiment anyway.

I've actually made a starter this way. I don't think it contributes to making the starter any more sour. The reason for using the grapes can be two-fold. One, yeast live on the grape skins. Two, the grapes have natural sugar that feeds the yeast. I've read both reasons in different publications. Who knows which is the more acurate! I think I got the recipe for using the grapes from Nancy Silverton's "Bread from La Brea Bakery". But I could be mistaken.

I agree wholeheartedly! I've never used anything but flour and water to feed my starter. Also, after the yeasties have fed at room temperature, the beasties (bacteria) need the cooler atmosphere to develope the sour taste.

Just wanted to pass on a little information. This weekend, for the first time, I used rice flour in my banneton. I made a particularly wet dough specially to try this out. I have to say I was pleasantly amazed. The dough all but slid out of the banneton onto the peel. I also used some of the flour on the peel. There was not even a hint of sticking to banneton or peel. Yipee!!! Also, at an Asian market, I got a bag for $0.59 What a deal! Then I made another loaf using a couche rubbed with the rice flour, again no sticking. This has solved a really big problem for me... Hope it helps y'all.

I de-hooch sometimes and sometimes I don't. The hooch will make your final bread more sour. I live near San Francisco, so sometimes I like a really sour loaf (prevalent around here) but sometimes I use my starter to make other types of bread and don't want it all that sour. Most times I de-hooch though. I'm anxious to hear how your first sourdough experience goes

Hi Michael and Welcome! A starter is dangerous is if it starts growing fuzzy or if it gets a pink or green liquid on top. Are you stirring the "hooch" (greyish liquid that forms on top) back in when you feed it? If so, this will increase the sour smell, but won't make it go bad. Also, you should be fine letting it rise in an oiled bowl. Be sure to let us know how your loaf turns out

Thanks Tino, I'll keep that in mind, also, if you put walnuts in at the beginning, the bread becomes purple...