Hello!

Looking for a sourdough starter recipe OR if anyone live in the western part of Texas and has some, I would gladly pay you and pick it up. Thanks!

I'll check with Mrs. G Martin. She has a great starter and makes fantastic sourdough bread regularly. I go through the loaves pretty quickly, truth be told.

Google "friends of Carl"

She said this is the easiest, most reliable method to make your starter. She still uses most of Patrick's tips to make her loaves.



This seems too simple to work, but it does. Her starter churns and bubbles after feeding like something from a 50s horror movie. LOL. The bread is amazing.

Another tip: do not be too gentle with kneading the dough. You can't hurt it. Beat it up, slap it around, throw it down on the counter, etc. Seriously.

Awesome! Thank you so much!

Kneading dough.

Just stick it on the counter over night. Sure it isn't pretty but man is it easy.

Duncan Idaho said:

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Kneading dough.

Just stick it on the counter over night. Sure it isn't pretty but man is it easy.

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See, I was thinking that too, because the more you need the more gluten formation and the tougher the bread, and sourdough is already pretty tough

This is the loaf she baked a couple of days ago. Crispy on the outside, soft and fluffy inside.

aznaggiegirl07 said:

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Duncan Idaho said:

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Kneading dough.

Just stick it on the counter over night. Sure it isn't pretty but man is it easy.

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See, I was thinking that too, because the more you need the more gluten formation and the tougher the bread, and sourdough is already pretty tough

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Gluten development is necessary for good oven spring. If the gluten structure is too weak, gasses will break through and vent out of the loaf, rather than giving volume and a good open crumb (if that's what you're going for). Gluten holds the expanding gasses in place. Strong gluten doesn't mean tough bread if it's done correctly.

The no-knead technique works for wetter doughs because the bubbles that develop during bulk fermentation work the dough as they expand and move through the more malleable dough. The bubbly action essentially kneads the dough from the inside, which generates sufficient gluten.

Edit: sorry wrong icon

Duncan Idaho said:

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Google "friends of Carl"

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That's a really cool story. I'm going to do that! Thanks

I asked the missus about what she does re: kneading, and she said "oh, I don't knead it anymore. Works just as well without it." LOL. I had remembered that she beat the hell outta her dough in the past, but I was too busy enjoying the result to notice that she wasn't doing that anymore.