Sourdough first time

esther11 ↓

Today at 5:19 am

I decided I want to start making sourdough. A friend of mine has starter for me so I can skip that step. I also watched a few videos on the basic stretch and fold process.

What are the must haves that I need to purchase before starting (I’m talking square one)? And does anyone have a good basic recipe?

↑ esther11 ↓

Today at 5:24 am

amother Canary wrote:

If you were thinking of baking for this shabbos, it’s too late. It’s a 3 day process

Oh no of course not! I’m hoping for next week.
I would start Thursday morning and bake it Friday afternoon I think.

Chayalle ↓

Today at 6:43 am

You need
* banneton (proofing dish) which will store your dough in the fridge.
* Dutch Oven to bake it in.
* Some use rice flour but I use regular.
* ingredients - starter, salt, high gluten flour (or whatever flour your recipe is calling for) and warm water.
* Plastic wrap.
* Parchment paper.
* Container for starter (I use a disposable).
* Some use a scraping paddle when shaping (I do because it came with my banneton, but not everyone does.)

amother

Slateblue ↓

Today at 6:51 am

Chayalle list is great.

- I don’t like my bannetons. I found a 86 oz deli container works well for storing dough in fridge and rising stage. I line with paper towels. It’s easier to clean.

- my family doesn’t like the rice flour. They rather have spices or sesame seeds on sourdough.

- parchment paper is needed to line Dutch oven. I find the pre-cut Betty Crocker parchment paper the perfect size. And if you get on sale cheaper.

- I use disposable shower caps instead of plastic wrap to cover my dough while rising and storing. I find it easier to work with.

- you can find Dutch ovens reasonably priced at home goods/Marshall’s/tj maxx

I’ve been hearing that ppl are using the black speckled roasting pans to bake their sourdough. They are lighter and don’t get as hot (less bad burns). I’d say to see if anyone knows more but I think it’s something to look into.

amother

Nemesia

Today at 6:52 am

Chayalle wrote:

You need

* Plastic wrap.
)

Best idea ever, giving credit where it’s due here, chantzyw suggests buying disposable shower caps instead. Elastic fits perfectly over banneton and it’s so much easier!

amother

↑ Canary ↓

Today at 6:56 am

I love using a small rubber spatula for mixing starter, officially it’s not supposed to touch metal
Like this https://www.amazon.com/Vovoly-.....;th=1

I proof in a big glass bowl

A scoring tool is essential https://www.amazon.com/JJOO-Br.....psc=1

I never used a Dutch oven, I use a metal challa pan like this

https://www.amazon.com/Magic-M.....r=8-2

My recipe is
130 g starter
675 g water
1 kilo flour
18 g salt
I make 3 challos with it

amother

↑ Canary ↓

Today at 6:58 am

amother Nemesia wrote:

Best idea ever, giving credit where it’s due here, chantzyw suggests buying disposable shower caps instead. Elastic fits perfectly over banneton and it’s so much easier!

Or just use this
https://www.amazon.com/Keeping.....r=8-5

↑ esther11 ↓

Today at 7:02 am

This is all so helpful thank you!!

I feel like everything is relatively inexpensive except the Dutch ovens, is there a way to skip that initially? If I end up making weekly then I would totally purchase, but I’m not sure how this will play out!

amother

Denim

Today at 7:07 am

esther11 wrote:

For a long time I just baked in a Pyrex pie dish

amother

↑ Bluebonnet ↓

Today at 7:10 am

amother Denim wrote:

For a long time I just baked in a Pyrex pie dish

Is Pyrex safe on such high temp?

Op for the 1st few times I made I did it in a disposable deep 9x13 foil pan. Or the round deep disposable foil
Needs to be lined with parchment no matter where

amother

↑ Canary

Today at 7:10 am

amother Bluebonnet wrote:

You will also need a food scale that measures in grams.

Omg yes definitely a food scale!!!!! So important

amother

↑ Bluebonnet

Today at 7:20 am

Another point . If taking starter from a friend. Have it in your house atleast from Sunday and feed like once a day so that it gets acclimated to your environment.

Taking starter from someone doesn't mean it will be perfect for you right away.

readreread

Today at 8:32 am

Instead of a banneton, I recommend a clear straight-sided container (preferably with measurements) so you can see how much it has risen. It takes a while to rise so I often let mine go overnight.

amother

Dandelion

Today at 8:50 am

esther11 wrote:

I would say that the Dutch oven is honestly the most important thing. I gave in and bought one and honestly use it alot for other things too.
You can do everything 100% right but if you don't bake it with steam (easiest of which is in a Dutch oven) you will be very disappointed. I tried other steam methods and it didn't work.

↑ Chayalle ↓

Today at 9:01 am

amother Canary wrote:

Didn't know about the metal.

I use a regular serrated knife to make the cut, but if you want to do fancy designs you nee dthe scoring tool.

↑ Chayalle

Today at 9:04 am

amother Canary wrote:

You bake it uncovered? I use a Dutch Oven and I cover for half way, and then uncover the rest of the time while baking.