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I saw this and thought of this thread!!!! Hope everyone had a great Thanksgiving

You’re welcome. I’ve used hundreds of recipes over the last ten years until I finally tried the King Arthur recipe. Then just tweaked it until I got results I like. King Arthur’s site has much more drawn out directions that result in tough bread. I have found simple is most times best.

240g sourdough starter (1:1 flour to water by weight) 625g bread flour 340g lukewarm water 2.5 tsp salt 1 tsp citric acid (sour salt) It’s a King Arthur flour recipe with 20g more flour. Machine knead for 3-4 minutes. Let set in bowl for 30-45 minutes. Machine knead again. Roll onto oiled...

Made three loaves of sourdough to go with dinner. I’m happy with the crumb. Nice and light. Best loaves yet!

Sourdough is very forgiving in this sense. It will just take longer to raise. My go to recipe is King Arthur tangy sourdough. They list grams there too.

Thank the Lord for small miracles.

Somebody loves me!!!! 1.25 quarts. Perfect size.

The term use was meant to reference things like sandwiches and toast. Typically it’s eaten before it cools the first time. My whole family would take a slice of hot bread with butter (real stuff, not that almost plastic fake crap) over a slice of pie or piece of cake.

This is the recipe I use, with different prep routine and tweaked a bit. Quick and easy. It’s my go-to.

Finally got it right. Perfect crumb, nice and sour. Two more loaves we will actually get to use vs eat. Magic number is 6 loaves I guess.

Day 2: Sometimes throwing starter away is sacrilege. Fresh biscuits anyone???

It is simple. Knead till the dough says it’s ready. Sometimes it’s 10-15 minutes worth, sometimes 30 minutes. The original recipe called for overnight in fridge and fancy stretch and fold stuff. I frankly have more things to do vs dedicating 4-5 hours spread over a day and a half for a couple...

Cup of starter, active. Not out of fridge or just fed. 5 cups flour, I use Gold Medal bread flour 2-1/2 teaspoons salt plus a pinch 1 teaspoon sour salt (citric acid) 1-1/2 cups Luke warm water Mix everything except dry flour together first. Then add flour. I knead the dough until it passes...

I’ll eat any hot bread once it breaks the magic 4/10 barrier. If the brick has salt, it’s edible. No salt, but not quite a brick.... edible (needs salt shaker) I think I’m an addict

@Aria. Crumb is still too tight. I am blaming my kneading ability after back surgery. I’ll give it a 7/10. Needs practice

Thanks! Hope it turns out.

Don’t mind my oven glass. Spraying water makes it look disgustingly filthy. Solid 3” of oven spring. Mmmmmmm........

Currently 64 in the house. Raise time will be brutal. Thank goodness sourdough doesn’t care.

Let the games begin!! I blame this thread.

Yes it does. Same thing happens when I process bacon. Something about ‘endless amounts’ of bacon gets peoples appetite up.