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Need a sourdough starter?


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#1 StephanieL

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Posted 02 April 2012 - 11:43 PM

N's starter has been very successful, but she's reluctant to waste half of it every time she feeds it and simply can't use it all. She'd be happy to give extra starter to anyone in NYC. She uses sprouted wheat flour as the base.
"Socialism never took root in America because the poor see themselves not as an exploited proletariat but as temporarily embarrassed millionaires." --John Steinbeck


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#2 jmoranmoya

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Posted 03 April 2012 - 01:02 AM

N's starter has been very successful, but she's reluctant to waste half of it every time she feeds it and simply can't use it all. She'd be happy to give extra starter to anyone in NYC. She uses sprouted wheat flour as the base.

Where are you guys in NY?. I've been creating my own starter lately and would love to interchange with somebody else starters and recipes.
Some of my latest creations:


Next attempt will be croissants

#3 Abbylovi

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Posted 03 April 2012 - 04:07 PM

Really beautiful bread jmoranmoya. Now you're making me want to get the tartine cookbook. Do you like it? Did you bake it in that pot ala the no knead method or was that part of the instructions?
It is better to have beans and bacon in peace than cakes and ale in fear.

#4 StephanieL

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Posted 03 April 2012 - 04:46 PM


N's starter has been very successful, but she's reluctant to waste half of it every time she feeds it and simply can't use it all. She'd be happy to give extra starter to anyone in NYC. She uses sprouted wheat flour as the base.

Where are you guys in NY?. I've been creating my own starter lately and would love to interchange with somebody else starters and recipes.

We're in Astoria, but can travel to wherever as long as it's near a subway.
"Socialism never took root in America because the poor see themselves not as an exploited proletariat but as temporarily embarrassed millionaires." --John Steinbeck


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#5 jmoranmoya

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Posted 03 April 2012 - 04:53 PM

Really beautiful bread jmoranmoya. Now you're making me want to get the tartine cookbook. Do you like it? Did you bake it in that pot ala the no knead method or was that part of the instructions?

I love the Tartine cookbook, it explains with an unusual level of detail all the baking secrets. You should definitively get it.
The Tartine bread is baked in a dutch oven and it is no knead method. It used bulk fermentation in a plastic container

#6 jmoranmoya

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Posted 03 April 2012 - 04:59 PM



N's starter has been very successful, but she's reluctant to waste half of it every time she feeds it and simply can't use it all. She'd be happy to give extra starter to anyone in NYC. She uses sprouted wheat flour as the base.

Where are you guys in NY?. I've been creating my own starter lately and would love to interchange with somebody else starters and recipes.

We're in Astoria, but can travel to wherever as long as it's near a subway.

I live in Williamsburg, a few blocks away from Bedford avenue L train station. Weekends work better for me. Probably next weekend will work better. If you are around it will give good to interchange.

Cheers

#7 megc

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Posted 03 April 2012 - 08:28 PM

N's starter has been very successful, but she's reluctant to waste half of it every time she feeds it and simply can't use it all. She'd be happy to give extra starter to anyone in NYC. She uses sprouted wheat flour as the base.


If you have any to spare later this summer, I'd love to get some from you guys. Sprouted flour sourdough is very WAPF! :)

#8 StephanieL

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Posted 06 April 2012 - 12:00 AM


N's starter has been very successful, but she's reluctant to waste half of it every time she feeds it and simply can't use it all. She'd be happy to give extra starter to anyone in NYC. She uses sprouted wheat flour as the base.


If you have any to spare later this summer, I'd love to get some from you guys. Sprouted flour sourdough is very WAPF! :)

We'll have to see what we have. N is trusting me with it while she goes off to SA for several weeks and I very well might kill it!
"Socialism never took root in America because the poor see themselves not as an exploited proletariat but as temporarily embarrassed millionaires." --John Steinbeck


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#9 jmoranmoya

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Posted 19 May 2012 - 04:12 PM



N's starter has been very successful, but she's reluctant to waste half of it every time she feeds it and simply can't use it all. She'd be happy to give extra starter to anyone in NYC. She uses sprouted wheat flour as the base.


If you have any to spare later this summer, I'd love to get some from you guys. Sprouted flour sourdough is very WAPF! :)

We'll have to see what we have. N is trusting me with it while she goes off to SA for several weeks and I very well might kill it!

Thanks for the starter S and N, very sweet and moist, it works very good for country bread:

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#10 StephanieL

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Posted 19 May 2012 - 10:13 PM

We're really glad you like it. We haven't as yet made anything with your starter, but N has been keeping it going.
"Socialism never took root in America because the poor see themselves not as an exploited proletariat but as temporarily embarrassed millionaires." --John Steinbeck


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#11 Abbylovi

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Posted 06 November 2012 - 07:38 PM


Really beautiful bread jmoranmoya. Now you're making me want to get the tartine cookbook. Do you like it? Did you bake it in that pot ala the no knead method or was that part of the instructions?

I love the Tartine cookbook, it explains with an unusual level of detail all the baking secrets. You should definitively get it.
The Tartine bread is baked in a dutch oven and it is no knead method. It used bulk fermentation in a plastic container

I got the Tartine cookbook and I'm very happy with it. jmoranmoya is right about the level of detail in the instructions. So far I've only made the country bread but I can say that this is my first sourdough bread that has truly risen as high as a yeast bread. One thing that I think helped was that I took Robert's advice (on the sourdough thread) and spiked my start with Carl's starter. I figured out the secret of bread not sticking to the towel on the final rise - rice flour. Unfortunately though I'm still having issues with slashing.

The second part of the cookbook consists of recipes to help you use up the bread. So far I've only made the mushroom bread pudding but most everything looks quite excellent.
It is better to have beans and bacon in peace than cakes and ale in fear.