still making sourdough

I am obsessed with making sourdough, so hopefully this is the last post I'll be doing...LOL.

I fed my sourdough one morning and before I knew it, it was overflowing.

I totally enjoy making anything from the sourdough starter, bread, cinnamon rolls, stromboli and even sourdough pancakes.  My favorite sourdough book is Everything Sourdough by Charlene Yoder.

The sourdough discard pancakes are from Mary's Nest. Click her name and it takes you to her website, scroll down and you'll find the recipe.

My sourdough journey has changed totally with the book Everything Sourdough cookbook, if interested the link is at the beginning of this post.

Let me know if you decide to make your own or if you already have sourdough starter waiting to be used to make wonderful goodies.

This is a recipe that I have used often, and you can find it on Chloe' Avalon YouTube channel and it's at the bottom of this post.  I have found that this storage container actually works wonderful in rising my dough.  One of the recipes that I use which is in the Everything Sourdough cookbook has you raising the dough in the fridge and this works great, I actually find that my bread is not as heavy as it used to be.  I also use the float test when I am checking to see if my sourdough starter has proofed enough.  If I rise my dough overnight on the counter this container works wonderful.  I also use this recipe from the Prairie Homestead Jill Winger.

I had already made this post to be posted when Mary from Windy Meadows Farm asked me for some tips.  I hope this will help.  I have tried so many different recipes and these recipes have worked well for me but what I really think made the difference was making sure my sourdough was proofed enough and the container I do my first rise in.  All the links are in italic lettering if you want to check things out.  I can't say enough about the Everything Sourdough cookbook, it was worth the price.

I feel like I'm turning into a food blogger (LOL) but I'm not.

Same Day Sourdough Bread 

Chloe' Avalon YouTube Channel

• 4½ cups, all purpose, organic white flour • 3/4 cup active sourdough starter • 1 1/2 cups of warm water • 2 heaping teaspoons sea salt Instructions 1. First thing in the morning, add warm water, active starter, salt, and flour to a large bowl. Mix together and allow to rest for 15 minutes covered. 2. Grab the edge of the dough and pull up stretching it out as you pull upwards. Place dough that is in your hands back into the center. Turn the bowl about a quarter turn and complete another stretch and fold. Repeat two more times. This is considered one set of stretch and folds. 3. Cover with plastic wrap, damp towel, shower cap or a lid. Let the dough rest for 15 minutes and complete two more rounds 15 minutes apart. 4. Let the dough bulk ferment in a warm place until it has doubled in size. This could be anywhere from 3-5 hours (or longer) depending on the temperature of your kitchen, maturity of your starter, etc. 5. Place the bread dough on a lightly floured surface. 6. Fold the sides of the dough onto itself and roll up. Then shape into a tight smooth ball by gently spinning it toward you. 7. Then, place your dough upside down (smooth side down) on the counter and shape. I do this by folding the two sides over to meet in the middle, pinch together and then repeat on the other two sides. 8. Transfer to a floured banneton or bowl with a floured tea towel seam side up. You want the smooth side or pretty side facing down in the banneton. 9. Let the dough rise one more time at room temperature for 2-3hours (depending on how warm your kitchen is) covered with a plastic bag, plastic wrap or a damp kitchen towel. Preheat the Dutch oven during the final proof to speed up the process. 10. Preheat a Dutch oven to 500°F for 1 hour. 11. Place dough on a piece of parchment paper. 12. Dust the top of the dough with flour, if desired, and score with lame or razor blade. 13. Carefully, transfer the piece of parchment paper with the dough into the hot Dutch oven. Careful not to burn your fingers. 14. Place the lid back on and place the Dutch oven into the hot oven. Bake for 20 minutes @ 485° 15. Carefully remove the lid with oven mitts, turn the oven temperature down to 475°F, and bake an additional 15-25 minutes or until golden brown.