Oh yeah, rosemary and garlic sourdough bread is amazing, and sometimes I add caraway seeds too. Breads are my downfall.

Pap

Thanks for the advice.
We will be treating the Dutch Oven today for bread this week-end.
My father was a field geologist back in the 50's and had obtained a great sourdough starter and technique from a sheep herder he knew. He kept his starter in the closet and would make the best bread about once a month.
With the "Stay at Home" order from the Colorado Governor, we, like many others, have rediscovered making our own bread. I bought starter from King Arthur Flour and it has the sourdough taste that I remember.
Thanks again!

You can also make a sourdough starter by boiling a potato cut in have and boil it until it is falling apart. Strain potato water into a crock and when cooled add 2 cups of flour, should be very liquidy, add 1/3 cup sugar, and cover with a towel. In a couple of days, the bubbles with start, and just go nuts.

Pap

Pap, is this plain flour? I'm sure it is but just checking
Walker

Yes, unbleached flour. Start off with about 6 cups of water a a good size russet potato cut in half. Boil until the entire potato is falling apart. Add more water as needed. Then pour the potato water through a colander, small pieces of boiled potato is ok. Then add the 2 cups of flour and 1/2 cup of sugar. Cover with a towel and wait until the mixture starts to bubble. Mix it up every day once to keep the top from forming a crust.

Pap

I'll bet there will be some bread makers reporting soon!
Walker

Z watched countless YouTube videos, read articles, and searched the forums for advice on sourdough.
She adjusted for high altitude (higher oven temperature, pan of water at bottom of oven), used scales to weigh measurements versus measuring cups, and, the real trick, was kneading the dough a lot more than described in the original recipe.
Two loaves last night and they looked and smelled great.
Toasted with real butter this morning and the taste was perfect.
Her perseverance and experimentation paid off.
At her billing rate as a CPA, I think I am eating the most expensive sourdough toast in the country.....

I get all my corn meal, grits and flour from this company, it's the best.

https://old-mill.com/

Pap

Pappy, We do the same! Usually load up everybody's Stockings at Christmas!!

My wife has been doing the sourdough thing for a couple of years now.

She bought a La Cloche, stepped up her game a notch.