Sourdough Started

[DTro]

May I introduce you to my new friend? I named it Ulysses 'S'ourdough Grant. It stands here all cleaned up, in a new jar, and ready for action. Ulysses' name is inspired by our 18th President, Harim Ulysses Grant. Someone gave me $50 bucks for my bday, and that bill sat on the kitchen table the entire time while I tried to get this sourdough starter alive. It took 11 days of fighting for it to double in size due to the cool temps in my house. I thought the name fitting as Grant was witness to my struggle.

As a test, I baked my first boule. It tasted pretty good, but it came out a bit dense and needs some work on aesthetics. But when you have Richard Chrz for inspiration, aesthetics will come with time. Maybe some of you seasoned bakers can explain why it came out dense. I made it with all-purpose flour because that was all I had. So that may be one reason.

This is not my first adventure with sourdough. I had a starter going when I was in my twenties and living with my brother in our rented bachelor pad. It lived for eight months before getting accidentally pitched with the ancient Chinese carry-out and other science experiments growing in our fridge. 😂

Now, what to do with Ulysses next?

[scottranda]

What was your hydration?

looks pretty good to me though! You’ll dial it in in no time!

[NumbWhistle]

I would say Ulysses did a great job supporting his yeasted army! I would be curious about the hydration and percentage of starter/levain you used. Overall, that looks like a great loaf to me! I look forward to seeing more of Ulysses' adventures!

[DTro]

Thanks scottranda and NumbWhistle -Here is the recipe I used by weight. About 65% hydration. The dough seemed a bit tacky to me-

• 50 g (1/4 cup) bubbly, active sourdough starter*
• 330 g (1 1/3 cup + 1 tbsp) water
• 9 g (1 1/2 tsp) fine sea salt
• 500 g (4 1/4 cups) all purpose flour

[Richard Chrz]

I think it looks beautiful; I see no issues with your crumb. My only suggestions would be bread flour, also, as you starter matures a bit more, (I am often alone in this, but I think a new starter takes a month to mature.)

65% is my preferred hydration. Tackiness can just be a mixing thing. Can be corrected with a bit of flour for dusting while building it.

I look forward to watching you enjoy the process.

[DavidNorcross]

Very nice

[RonB]

That looks like it had a very good crumb to me.

[DTro]

Richard Chrz Thanks for your kind words! I will give bread flour an go, and as for age, we all know wisdom blooms! I wonder how long a month equals in yeast years 🤔 😀.

[scottranda]

Yes, bread flour should help!

[captainlee]

I'll take that "look" any time. Great bake!

[jfmorris]

Congrats on your new adventure with your buddy Ulysses! And that bread looks great from here!

[jfmorris]

P.S. You inspired me to go rouse up my starter from the fridge, feed it, and get to baking! Unlike some here, I just use all purpose flour, rather than bread flour, with my sour dough. I've bought the occasional bag of bread flour, but didn't see that huge a difference.

[DTro]

Thanks Jim! In the pantry right now are whole wheat, cake, 00, and rice flours and a un-opened APF. I best hold off a bit on the bread flour 😄

[jfmorris]

DTro sounds like it! I've done my sourdough with some whole wheat mixed in as well, to give it more robustness, and enjoyed it. Always a little denser though, but I learned after one experiment not to go beyond 30-40% whole wheat flour if I wanted rise and crumb...