Richard Chrz graciously sent me some of his wet starter to try. He sent a baby food jar of active starter and it performed marvelously.
Richard decided to try drying his starter and asked me to review it for him. I received the dried starter in the mail, reconstituted and fed it at lunch time on a Friday. It was ready to use 24 hours later. I fed it again Saturday evening, put into the refrigerator, and then followed Richard's directions (in other words I did not make separate levain the night before, I just fed the starter then started at Richard's 11am point in the process. So, only two feedings and I was baking.). I did not take any pictures but the bread turned out great! This is a very robust starter, It has now been in my fridge for over a week yet only took half a day to reactivate.
(Richard's technique: https://pitmaster.amazingribs.com/fo...za#post1237654 )
I fed the starter at lunch time on Friday. Yesterday I fed it first thing in the morning. Within 3 hours it had more than quadrupled in volume:
Today I decided to bake my "Everything Bread" from this thread: https://pitmaster.amazingribs.com/fo...urdough-recipe
I used my Dutch oven rather than using a baking steel like Richard does. I found that my bread recipes with added ingredients seem to rise better in the Dutch oven. All ovens are different and mine just doesn't do well with open baking if the bread has added ingredients like cheese or bacon - the loaves tend to flatten out and not rise as well.
I am very happy with this loaf and with Richard's culture. The white loaves that I've made have a wonderful flavor. I can't wait for this loaf to cool so I can try it. Contact Richard if you are interested in acquiring some of his dried sourdough culture.
Richard decided to try drying his starter and asked me to review it for him. I received the dried starter in the mail, reconstituted and fed it at lunch time on a Friday. It was ready to use 24 hours later. I fed it again Saturday evening, put into the refrigerator, and then followed Richard's directions (in other words I did not make separate levain the night before, I just fed the starter then started at Richard's 11am point in the process. So, only two feedings and I was baking.). I did not take any pictures but the bread turned out great! This is a very robust starter, It has now been in my fridge for over a week yet only took half a day to reactivate.
(Richard's technique: https://pitmaster.amazingribs.com/fo...za#post1237654 )
I fed the starter at lunch time on Friday. Yesterday I fed it first thing in the morning. Within 3 hours it had more than quadrupled in volume:
Today I decided to bake my "Everything Bread" from this thread: https://pitmaster.amazingribs.com/fo...urdough-recipe
I used my Dutch oven rather than using a baking steel like Richard does. I found that my bread recipes with added ingredients seem to rise better in the Dutch oven. All ovens are different and mine just doesn't do well with open baking if the bread has added ingredients like cheese or bacon - the loaves tend to flatten out and not rise as well.
I am very happy with this loaf and with Richard's culture. The white loaves that I've made have a wonderful flavor. I can't wait for this loaf to cool so I can try it. Contact Richard if you are interested in acquiring some of his dried sourdough culture.
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