Frustrating CI's sourdough starter tutorial provides NO bread recipe

M

marilynfl

Moderator
So my local library carries the hard copy magazine version of CI. And in the Oct 2020 issue, there is a two-page layout with step-by-step details on how to create a sourdough starter...ingredients, recipe, day-by-day checks, what to do with leftover starter, all good stuff. Enough to make me think I just might try this again. So I read and I note and I read some more and then I turn the page...and then I turn back again...and then I turn the page again...and then I go to the Recipe Index and look there...and...and...

...there is no recipe using the sourdough starter you may have loving just wasted TEN days making.

Oh. A tiny 1" paragraph tucked into the corner tells you that recipes on how to use the starter are only available online with a digital subscription.

Well, that's just annoying.

 
This was interesting as well. I copied the URL into the body of the reply. THen I added it to the tag line as well. It kept disappearing from the tag line and appeared once in the body.

 
If I understand (possibly highly unlikely) TAGS are just words, not URL to link as search criteria. So you would put sourdough or bread or CI in that field.

 
The King Arthur webpage has loads of great recipes to use a sourdough starter. You can use starter from any source. What you may need to do is adjust the amounts of flour or liquid in the recipe as your starter may be a different hydration than what the testers used.

No biggie, just fiddle. The more you work with bread dough, the more familiar you will be with how it should feel.

 
What it boils down to is ready your starter (after storage) and use whatever amount called for in a sourdough recipe you might find. It's a starter, and generally from what I see, you sub in your starter into a recipe you wish to make. Just cruise the net and find ones that sound likely.

Pancakes and waffles are good places to start.

 
This is the recipe two friends who make sourdough on the regular use. I however am always on a quest to find a truly extra sour recipe, which I’m starting to think requires a chemistry degree, but I digress. Suffice to say I’m still on the hunt. Also, SallyBR’s bewitching kitchen site has many recipes and tips.

http://www.wildyeastblog.com/more-sour-sourdough/

If you need me to translate this into the directions a normal non-bread baker speaks let me know. The bread speak drove me nuts at first and I had to ask for help turning it into “normal speak” I could understand.

 
Oh and I’m happy to share my most recent recipe if you like, though it’s a bit more complicated than the Norwich, which is straightforward. (I’ve made it several times.) I’m currently using Peter Reinhart’s from crust and crumb, which is a three day process.

 
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