/sdg/ - Sourdough General

>>8733530
That looks like some Pillsbury shit.

>>8733530
I can't start my own culture that doesn't end up smelling like swamp ass.

Where can I buy a good inoculant for a starter?

>>8733558
I've bought King Arthur Flour's live starter (it arrives in a little container, soft and active, you just begin feeding it flour and water), and I've also bought Sourdough International's dried starters...

KAF's were definitely easier to get started since they were live and fed from the beginning. Sourdough International's advertising shtick is that their starters are all from different regions of the world, and they claim they all have different characteristics. I'd just go with KAF's fresh starter, but they're both about the same price.

Maybe kind of a weird offer on 4chan, but I could also send you some.

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Just did this from the still warm pizza oven from last nights pizza escapades.

I personally don't like scoring the sourdough, I prefer the mishapen tears and whatnot.

My starter: 4 years old (had it since my freshman year in college).

I baked some today. 2 loaves. some whole wheat, bread flour, caraway and fennel seeds... delicious as always.

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>>8734396
Crumb shot

>>8734665
That looks delicious! What's your technique like? Oven temperature?

>>8734742
Well it's a pizza oven so it's probably like 450 degrees kelvin.

>>8734766
Kek. 550, 20 minutes closed door, 3-4 minutes open door. For more color, ill leave it in the oven with door open for 10

>>8734785
Thanks. At 550 I would have thought it would cook the outside too much. Was the crust very hard, was the crumb still soft? I usually cook at 425 for more like 40 minutes.

>>8734965
Pretty soft. I made it for the rest of the family so I had to make the crust softer than usual. I extend the spraying process so i mist for like 20 seconds, great spring, softer crust. Some people hate the hard crust sourdough

>>8733530
I started up a loaf today using a modified rubaud method. I mixed the water, flour, salt and starter then waited 1 hour and did the lifting for 10 minutes. I'm now in the process of folding every 30 minutes for 3 hours. Will let rise overnight and bake tomorrow morning. If the thread's still up I'll post pics.