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<blockquote data-quote="Chuckie" data-source="post: 4162441" data-attributes="member: 42584">- Still using the same sour-dough starter I put together when I lived in Wyoming back in 1982. Only thing I&#039;ve changed in all the years since is a different crock-pot to keep my starter in. - I&#039;ve hand kneaded and baked two boles of sour-dough bread every other week since 1983 up until this year when hand-kneading the dough started to become just too tiring for me to do.Here is my go-to bread recipe (I use a kitchen scale):1 - cup (227g) - starter1 1/2 - cups (340g) lukewarm water5 - cups (602g) unbleached flour2 1/2 - tsp salt3/4 - tsp Mrs Wages citric acid for more &#039;sour&#039; flavor (bought in canning supplies for canning tomatoes)I used Banneton (brotforms) proofing baskets to shape my boles or occasionally bread pans for loavesBake at 424-degrees for 20-30 minutes or until 190-205 internal temp.</blockquote>

[QUOTE="Chuckie, post: 4162441, member: 42584"] - Still using the same sour-dough starter I put together when I lived in Wyoming back in 1982. Only thing I've changed in all the years since is a different crock-pot to keep my starter in. - I've hand kneaded and baked two boles of sour-dough bread every other week since 1983 up until this year when hand-kneading the dough started to become just too tiring for me to do. Here is my go-to bread recipe (I use a kitchen scale): 1 - cup (227g) - starter 1 1/2 - cups (340g) lukewarm water 5 - cups (602g) unbleached flour 2 1/2 - tsp salt 3/4 - tsp [I]Mrs Wages [/I]citric acid for more 'sour' flavor (bought in canning supplies for canning tomatoes) I used Banneton (brotforms) proofing baskets to shape my boles or occasionally bread pans for loaves Bake at 424-degrees for 20-30 minutes or until 190-205 internal temp. [/QUOTE]

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