Get yer starters ready

Sourdough starter update. So I decided to scrap all the instructions given to me by the BG&H cookbook. I'm now going by tips I've read and tips my brother has told me. I will now share with you so you too can also make your house smell yeasty delicious.

You can find my measurement for my starter over here, but I've come to realize that it really is just equal parts water and flour. I used yeast as you can see but I found out that hardcore bread makers don't like that. If you're just going to do one cup of both water and flour and you do wish to add yeast, a little under a teaspoon of yeast + 1 tsp of sugar and honey would give you the same effect.

I've been feeding my starter everyday. Here is the common bread making rule for feeding:

-remove half or one cup of the starter and then place equal amounts of warm water and flour.

-don't use tap water, use filtered water.

-just stir in the "hooch" or the alcohol when you do want but if your starter is too wet, you can remove some of it.

Now I've known that San Francisco and its surrounding areas have pretty good yeast quality, but I didn't think it would reach as far as where I am. My starter started bubbling within a couple days. Even my second batch of yeast free starter is starting to get crazy.

Anyway, let's talk about my batch today. First take one cup of starter and put it in a bowl with one cup of bread flour and one cup of warm water. Mix together and cover with a towel. This is going to be your "sponge." Now since my area has a good amount of yeast, mine bubbled within two hours. It all depends on your area, but you know your sponge is ready when it has formed bubbles, it ranges between 2-12 hours as I've heard.

Once your sponge is done, place it in your mixer or bread maker machine and combine it with 4 tsp of sugar, 2 tsp olive oil or butter and 2 tsp of salt. Once all that is mix, put one cup at a time of bread flour. Between 2-4 cups. As long as your dough looks elastic, not too dry and not too wet.

Put in a glass and greased bowl and cover with a towel. Let it proof in a warm place until it doubles in size. You can turn on your oven at 350F for a minute then turn it off right away and place your bowl in there.
Once proofed, the fun part, punch it in the middle.

Then knead it into a log shape.

Divide in half.

My dough made enough for two rolls. If you'd like, slice them on top. I did since I think it looks pretty, I wish I sliced larger though. Cover with a towel again and proof it doubles in size.

Bake at 375F for 30-35 minutes or until it sounds hollow in the middle. Let cool on a rack or towel before slicing. 

Isn't it beautiful? Oh it smells just like home.

Ingredients
Sponge:
1 cup water
1 cup bread flour
1 cup starter

Bread
2 cups starter
4 tsp sugar
2 tbsp oil
2 tsp salt
2-4 cups of flour

Bake at 375F for 30-35 minutes or until it sounds hollow.

This is my other starter I'm cultivating. I'm hoping it works since this is yeast free and I'm relying to natural yeast. It has made a home by my window sill.