/ck/ - Food & Cooking

Any of you make sourdough?

I've been cultivating a starter for about two weeks and have made about three loaves over the last couple of days. The method I've used calls for rather a lot of starter, like half a pint to a lb of flour. My impressions have been.

>Takes forever to raise and doesn't hold tall structures, like first rise for 6 hours, knock back, second rise for 6 hours, knock back, shape and prove for another 6 hours, bake.

Bread is about 4 inches tall, about 12 inches wide, excellent crust and not bad texture. A little bit too sour however.

Other recipes I see call for making a sponge almost. Using only a little starter. Making a sponge, leaving overnight, making dough, leaving overnight, kneading, raising all day. Like a three day process. I'm guessing to make up for using less starter at first.

Anyone make sourdough here?