Shirl's First Loaf of Sourdough

[Shirlv]

Judy, I would think all families in covered wagons had cast iron pots/Dutchmen oven and cooked maybe biscuits dough in those. If they lived in a cabin with a wood stove that they could get really hot they could make sourdough using starter that sat on a cabinet that they fed every day. In ancient times they would bake in clay using starter that they fed every day. I think you are right about bakers now days making it more complicated. Since my motto is KISS (keep it simple stupid) I avoid the purist and keep searching for simple. I’m struggling with starter in the fridge, I am not feeding a starter every day I need to feed Shirl. Lol. Sourdough in a loaf pan will not be steam baked so no crusted bread but I will not have to lift a screaming hot cast iron pot. The last bread tasted good but was flatter than round because of pot. I didn’t discard any starter so now have a big blob that I am not sure of how to reduce amount safely. Geez it’s difficult for me to get it all together. I will keep trying. I will not let the blob get the best of me. Lol

[OregonLuvr]

I have no doubt you will win this battle eventually. I just dont have the patience for that. And I wish I did but I dont even like baking. I love cooking but not baking. I cook pretty basic also. I dont strive for gourmet cooking LOL I would probably fail. I do like to try new things tho. I have patience for my electronic stuff but very little for baking.

[Pooker]

Way back when (50's?, 60's?) our whole neighborhood was on a kick of starter for a coffeecake. It was delicious, but after a week or so of babysitting the starter, most of us gave up! It started to feel like just another chore we had to do and if we forgot, we'd have to borrow another lump from one of the others. Whole novelty finally died. Could you use aluminum foil loaf pans to experiment with until you see if it's worth investing in permanent pans? I had pyrex pans back in my baking days - they were great.

When the bread machine storm hit the shelves back a few years ago, my hubby took to breadmaking like a duck to water. House always smelled so-o-o good. Again, novelty wore off after awhile. Good luck with your hunt for perfection.

Evie

[Shirlv]

Update, I still am not organized or comfortable with this bread making adventure. There are many foodies who measure exactly and I am not one of them. I keep reading trying to find a Shirl way. My starter has been in the fridge for over 10 days. It is a large amount because I didn’t discard any as recommended so you do not have a large amount. You can take the the discard and make pancakes, etc. it’s only me and I just want a loaf of bread so threw it in the trash. Read to feed your starter before baking. Measure how much starter then measure discard, measure same amount of feed. I am not doing all that measuring. Dump some in trash and added some. Crossed my fingers and hoped it would get bubbles and increase in size, could take 3-4 hours. Just checked WE HAVE BUBBLES and it is rising. The very heavy hot cast iron Dutch oven was dangerous for me to handle so now have a loaf pan which is more my size. Will decide later how soon I will try bread in a loaf pan. I will keep reading.
*correction, for feeder I did measure equal weight flour (1 cup) and water (2/3 cup)