I wanted to say ty succeeded in making my own sour dough loafs

I wanted to say ty succeeded in making my own sour dough loafs

Submitted by NJMANGA on November 19, 2015 – 8:34am.

After stalking these forums for a while I finally succeeded in making my wheat sour dough loaf, after various issues with getting my starter going and figuring out how to preferment and proper amounts of starter in mix, alleviate  and proof and how to properly proof I finally succeeded in making my wheat sour dough loaf, at the time I started two starters to see which would activate faster I did a wheat 50/50 starter with unbleached white and than I did a pure unbleached flour starter and for a while I thought the wheat would be the only active one but one day my unbleached finally awoke and it was like magic both were active and almost competing with one another in terms of activity just to be used lol, so I also made a unbleached sourdough alongside my wheat, well anyway I wanted to say ty to all the active members of the site without your various post I would not of learned as much as i did . Below are images of my success, oh by the way both starters were born from their own distinct cultures of wild yeast and bacteria no intermixing and surprisingly both produce distinct flavors in which I am happy to say both are so good. They both played a game of survivor and I told both if you dont produce you get the sink, and both proved me that they wanted to live lol. This site is good and all the advice on this site I truly appreciate. If you want recipes here is recipe I use for the wheat 200 grams of starter, 350 grams of water, 350 grams of wheat flour 150 of unbleached flour mix together and wait an hour so dough can absorb water than add,10 grams of salt and 25 grams of water and begin your fermentation rotation every half hour or every 45 minutes of stretching dough in bowl, I do it for 2 hour but I try to get 4 times in of the stretches of the dough, than I take out of bowl and place on table and kneed dough and allow it to bench rest for 30 minutes than I place in basket for roughly 2 to 3 hours my starter is active so by two hours its pretty much proofed. I bake at 400 in dutch oven for 22 minutes top on and 25 minutes top off. If you want to make the white just use 400 grams of unbleached and 100 grams of wheat and follow the rest of wheat recipe