I've fully matured "Bread Savage" and started my levain. After 3 weeks of starters dying and not working, I finally have one that is thriving and have started the process of making my very first soudough bread. I hope this work, I won't fully know until tomorrow.
So it starts (sourdough)
- Thread starter Puggles
- Start date
Good luck. One thing I know about making sourdough bread is that it is very different fom other types of dough. Its slack and sticky and you need to know how to work it. There is a good on-line tutorial here:
View: https://youtu.be/vmb0wWKITBQ
*Update* Ok, so I put the loaves in "bannetons" to let them rest and develop flavor in the fridge for the night but, I only have 1 banneton..... so I had to "improvise" 
I had a clean undershirt that I used as the "cloth" and the basket is my colander. Oh boy..... pray to bread Jebus for me.
I had a clean undershirt that I used as the "cloth" and the basket is my colander. Oh boy..... pray to bread Jebus for me.
That is fantastic. I wish you had shown images of the process. How did the 'kneading' (or not kneading) work? Did you use a dough scraper to help manage the dough when shaping it etc.
Yes, it was quite sticky at certain stages. My scraper was like a "third hand". It wasn't necessarily a knead, but I did 6 timed "stretch and folds" to help develop the gluten
I'll bet you're happy with that!
It's so delicious. The crust is nice and crusty, the crumb is soft and resilient, with some butter, a touch of smoked salt and a dash of fresh cracked black pepper, it's amazing. I can only imagine what this starter will taste like a year from now.
I've got sourdough envy!