One of the best sourdough breads I make - 100% sourdough, no yeast in recipe, and people cannot beleive how fluffy and wonderful this is without commercial yeast!
I followed the recipe exactly, with the final proof being overnight outside in my travel trailer where the temperature was around 50F.
I think the only changes I will make next time is to divide into 3 loaf pans instead of 2, and make a small score across the top.
Smoker:
Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
Masterbuilt 40.2" 1200W Electric Smoker
Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker
Gas Grill:
BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.
Charcoal Grill:
Weber Smokey Joe Charcoal Grill 14"
Thermometer:​​​​​​
Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
Fireboard 1st Generation
ThermoWorks Mini Instant Read
Lavaworks Thermowand Instant Read
2 Maverick 733
ThermoWorks IR-GUN-S Industrial Infrared Thermometer
ThermoWorks ThermaPen Mk4 x 2
Govee Bluetooth Thermometer with 6 probes
Miscellaneous:
Anova Sous Vide Immersion Circulator - 1st generation
Anova Sous Vide Immersion Circulator - wifi/bluetooth connected
Favorite Beer:
Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness
Favorite Spirit:
Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions, Basil Hayden's, Larceny
Favorite Wine:
Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino
Favorite Meat(s):
Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
Chicken - Mainly the dark meat and wings
Beef Ribeye steak
Favorite Cuisine to Cook:
Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ
Favorite Cuisine to Eat:
Indian, followed closely by BBQ.
LSG Adjustable Grill/Smoker, MAK Pellet Grill, Large BGE with Several Attachments from the Ceramic Grill Store, Weber Gasser, Cast Iron Pans & Griddle, Grill Grates, Mostly Thermoworks Thermometers, Avova SV Stick, BBQ Guru Controller and Fan
...Do you have the weights for the ingredients?....
1 cup sourdough starter approx 8 oz / 225g
1 1/2 cups warm water 12 oz / 340 g
2 cups bread flour 9.6 oz / 270 g
1 cup plain prepared mashed potatoes 8.8 oz / 250 g
3/4 cup warm water 6 oz / 170 g
2 teaspoons salt 0.4 oz / 12 g (assumes table salt, not kosher)
1/3 cup oil or melted margarine or butter 2.7 oz / 75 g
1/3 cup sugar 2.3 oz / 65 g
6 1/2 to 7 cups bread flour 31.2-33.6 oz / 890-960 g
Thank you for the conversion... and the link to calculate is very handy. I also prefer to go by weight, but in this case I used the measurements; though with the final addition of flour I just kept kneading in a little at a time until the dough felt right.
Glad I could help! I'm in the process of converting a lot of my recipes to weights, so I'm getting a lot of practice doing these conversions. It wasn't a big deal to do, because I wanted to convert and save it for myself. It looks really good.
Weber Summit Kamado with SnS and Vortex.. Broil King Baron, Primo Oval Junior. Primo XL. Love grilling steaks, ribs, and chicken. Need to master smoked salmon. Absolutely love anything to do with baking bread. Favorite cool weather beer: Sam Adams Octoberfest Favorite warm weather beer: Yuengling Traditional Lager. All-time favorite drink: Single Malt Scotch
Yes it is the sourdough potato bread. I added flour till I got what I liked as a constancy and "feel" for lack of a better term. One I made a round loaf and did in a dutch oven. 15 minutes with a closed lid then till I got the browning that I deemed "right". kneaded by hand, as God intended! Taste is unique. Some of the best tasting stuff I have made. Those sourdough baggets are next on the list.
I did the same with added flour. Good to know that the closed lid dutch oven works for this recipe as well. I'd like to see the inside when you cut it if you can post. Enjoy!
This year has been my first foray into baking. I wouldn't be doing it had a friend, last Christmas, not offered a sourdough starter stated to be passed on for over 100 years from Montana. Feel it is my duty to keep it alive... and the challenge has been quite interesting. It does take some effort and patience.
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