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(2 votes) 
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damfino -
If you still want to pursue it, you can PM me to let me know why you didn't like how your bread turned out.
Sometimes it's as simple as changing out "All Purpose" flour for "Bread" flour, etc...
starise - you're funny.
- Emily 
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BillyG, Scrap, damfino -
Here's a great video for "Simple Sourdough for Lazy People". ...I prefer the term "Discerning Opportunist" (lol).
I have never had a bad loaf while using "Bread Flour" (w/malted Barley), plus I feel free to add a cup of any other type of flour with no fear - so you'll NEVER get me to use "All Purpose" flour as a base for bread (I use rye or pumpernickel for starter) - but this method is definitely worth checking out!
For "Sourdough Newbies", Ben Starr also has a "How to Make Sourdough Starter from ANY Flour" and a "Sourdough Starter, Part 2" video available on YouTube.
I know, I need to ban myself from YouTube...
- Emily
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@ELCBK I spend a good part of the week on Youtube as well. I should really try bread flour. All I have is wheat and AP. I like the ease of his loaf for sure. It's all about flavor to me.
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So, after reading about BillyG’s adventure with sourdough starter, I decided to have a go at it. It took me about of month of testing different “formulas” (and several sacks of flour, with many piles of goopy doughy mistakes), but I think I’ve got it now. I’ve got a good starter, and have made some good loaves of sourdough bread.
Who knew that this would be a violin AND bread making forum! Thanks guys—
Characterize people by their actions and you will never be fooled by their words.
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SharonC - 
That's great news - your starter & loaf look perfect!
I sure hope someday I'll be well enough to get back in the kitchen - I miss it & Kevin's got no desire to make extra mess to clean up nowadays (sigh), when we're trying to be helpful before #7 Grandbaby arrives in November.
So, might you be interested in an old favorite recipe I developed for this time of the year - "Sourdough Pumpkin Bread/Rolls with a Marmalade Filling" (instead of plain Cinnamon Rolls)? It's good for 2 large loaves or 24 good-sized rolls. My printer/scanner's on the fritz at the moment, but should be fixed soon.
- Emily
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Emily,
Thanks--I would love to try your recipe. I’m looking forward to ways to use my starter—
Characterize people by their actions and you will never be fooled by their words.
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@ELCBK those sound amazing!
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SharonC said
So, after reading about BillyG’s adventure with sourdough starter, I decided to have a go at it...........Who knew that this would be a violin AND bread making forum! Thanks guys
LOL @SharonC - just caught up with the post ! Well done 
- a really fine looking starter and finished loaf! There's nothing "magical" about it once you get to grips with the technique. I've recently "resuscitated" a 2 week old (err, I really mean "forgotten about because of other things..." - during which time, yes - still made our own bread, but just using normal dried yeast) starter that had a deep layer of brownish hooch - took 3 days to bring her back-to-the-light from the "other-side" hahaha - but it's ready to go ! Cool !
And of course - thanks so much to @ELCBK for your shared recipes and hints - I've made your chocolate bundt cake (well, something "very close to it") twice now - my good lady was well impressed ! Even made some sourdough based traditional ψωμί μαγιάς LOL ( I had to google translate that - how accurate it happens to be to Greek readers I have NO IDEA...! ) - it's "Greek bread" - the aroma during cooking is simply mouth-watering, and the result is ultra-moreish. Just in mentioning this - I absolutely had to go find my notated score ( oh - I mean recipe ) - and I can't locate it .. hmmm that's annoying - it'll turn up, I probably archived it.... now I mentioned it, I'll really have to make it again. Darn it all !!!! LOL
Nice one, SharonC ! Welcome to the SD Club !
I seriously recommend not copying my mistakes. D'oh - 
Please make your own, different mistakes, and help us all learn :-)
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