Introducing Sir Fairchild

[SheilaAnn]

So, Richard Chrz has been kind enough to send me some of his starter in dehydrated form. My own started has been named Nancy as she was given to me by my friend Nancy who, it turn, received it from that other Nancy who does a little baking here in LA. Her last name starts with an S. 🤣

and since Richard’s starter was labeled Fairchild kitchen, introducing Sir Fairchild.

first mix. Lance took the label and affixed to to my jar.



The next day. He’s a feisty starter!


I pulled 100 grams out and made this pizza

https://pitmaster.amazingribs.com/forum/food-recipes-techniques-show-us-what-youre-cooking/show-tell/1297789-show-us-what-you-re-cooking-suwyc-volume-27-fall-autumn-2022?p=1337969#post1337969

after second feeding

[Richard Chrz]

I'm happy to see it is in good hands and is performing properly, looking forward to your bakes using it. Nancy Silverton, she is a legend for sure!

[CaptainMike]

Very cool! It's time to get my own starter going again, thanks for the nudge.

[Sid P]

Same here.

[captainlee]

I tried years ago to get a starter going. I was too abusive and ignored it too much. I'm better off just making same day, overnight, bread.

[ofelles]

Years ago I kept a starter going and baked sourdough and ciabatta and other breads. Lost interest and stopped. Seeing everyone's bread and dough here gets me thinking.

[rickgregory]

If you think keeping a starter going is too much, dry some like richard did. Usually reconsitutes fine. And since I bake weekly, I only feed my starter 2 days out of the week, keeping it in the fridge when it's not being fed.

[SheilaAnn]

My projects for the day are English muffins and ciabatta! Stay tuned!

[Sid P]

For some reason I was expecting a picture of a cat, but this is also cool 😁.

[DaveD]

I was hoping for a puppy!

[SheilaAnn]

So is Lance!

[58limited]

Richard Chrz 's starter is very vigorous. I've left it for several weeks in the fridge and I've been able to bake after the second feeding each time. My other starters usually take 3-5 days to get going again if I let them set.

[hoovarmin]

You can't go wrong with Richard.

[rickgregory]

I've been reading Tartine Book No 3 and am getting the itch to bake more. Even though I have half a loaf of my 50/50 bread left.

[Richard Chrz]

Are you enjoying his new book?

[rickgregory]

Richard Chrz - oh yeah. It's very thought provoking with lots of good ideas, esp for seed and porridge breads. He spend time in Scandinavia and brings a lot of that learning to the book plus there's more use of ancient grains (emmer, einkorn, spelt...). Definitely a springboard for ideas.

[barelfly]

There’s so much goodness on this board, but to see this, to see Richard sharing his love for his bread and sharing it across the country….


that’s what makes this place special!

ok sappiness over

[SheilaAnn]

So following two different recipes. Left side is the ciabatta after resting in the fridge over night. Right is the English muffin dough after resting in the oven over night.



crappy picture of the lightly toasted English muffin. Definitely sourdough. Tasty, but ugly.

[jfmorris]

hoovarmin I am not doing bulk fermentation in the fridge. It's out on the kitchen counter.

[hoovarmin]

jfmorris I think Richard would say that's why your dough is spreading. He goes straight from the fridge to the oven.

[jfmorris]

The ciabatta recipe was great! Just made it over the weekend, and ready to do it again, as we are down to 2 of the little loaves left!

[SheilaAnn]

And here is the other one: ciabatta
I clearly need more practice shaping! In my defense, ciabatta is a very “loose” dough and I wanted to handle it as little as possible. And the funny thing? Doesn’t taste like sourdough at all.

[hoovarmin]

What a great adventure you are on!

[CandySueQ]

I’ve been nursing along a commercially acquired starter for about 2 weeks now. It has finally reached double before collapse! Religiously feeding twice a day. Tried a focaccia, prematurely though. Wonderful taste, not enough rise. Both of your efforts are lovely, SheilaAnn

[SheilaAnn]

Thank you so much! The focaccia will come around. I would have liked the ciabatta to have bigger holes, but it will happen as I gain more confidence. I had a slice drizzled with olive oil and toasted. Yum!

[rickgregory]

If you're using AP flour to feed it, try adding some rye. I've found the rye adds a lot of nutrients that the beasties like.

[Andrrr]

Looks like a lot of fun. Bread is my next rabbit hole that I’m going down thanks to everyone’s amazing looking loaves here. I’m excited!

[treesmacker]

Dang - this is good stuff! And with what I've seen of Richard's bread, pizza, and other meals, he deserves the "Sir" title! Thanks SheilaAnn for sharing the ciabatta and muffin recipes. I'm feeling a bit jealous about not having some of that Sir Fairchild starter, though it is my understanding that it would take on the characteristics of my local environment in due time. I have a good starter that I've kept for 2-3 years now - supposedly started in Montana >100 years before I got it. Bake on!