Any sourdough bakers?

I have been talking about baking sourdough bread for years and finally acquired a starter last week.  I have been feeding it for a few days and it has grown into a nice bubbly spongy goo.  There are lots of recipes on the web but I was wondering if anyone here has experience with sourdough bread baking and would have a recipe or two to share.  I would like to bake a nice crusty San Francisco style bread and maybe pizza dough.  ??????

Thanks,

Martin

where'd you get the starter?  I was going to order online but haven't yet.  I was thinking I'd add some of the spent grains from a brew.

martin, my wife is a baker/pastry chef, our starter is now 13 years old, we started it in colorado from wild yeast on grapes from the grand junction area. when we moved here, our starter, basically our child, rode in the passenger seat of the moving truck, seat belted in in an ice chest, with me . i can get some advice from her if you wish, also i would recommend picking up a couple books 1.bread bakers apprentice 2. crust and crumb, both by peter rhienhart.  whatever you do, know that a starter takes a lot of time and care to keep it living. in the industry starters are called "the bitch", because they will take over your life, you cant leave them alone or they will do bad things or die. but there is nothing better than that smell when you open the container, pm me for questions you have and i can answer them myself or ask the wife, cameron

I got it from Breadtopia.com.  They ship it "wet" as opposed to a dry starter.  I would be happy to give you a scoop next time our paths cross.  All it takes to grow it is flour and water and a few days.  I'm not sure about using brew ingredients.  My understanding is that Sourdough yeast is derived from wild grains.  However, I know almost nothing about it.  This is a new venture for me.  If you're going to be in or near Danville anytime soon, PM me and I'll give you some starter.

Martin

Thanks Cameron.  I'm going to bake my first loaves tomorrow.  I love the comments about it being the bitch.  Fortunately, I have the time to coddle her at least until I decide if it's worth the effort.  From now until rock fish season opens, I'm going to reinvent myself as "Bake "n Brew".  I'll be in touch.

Martin

Are you taking over Sue's oven?  Good luck with the baking.

Rey

our starter is now 13 years old, we started it in colorado from wild yeast on grapes from the grand junction area. when we moved here,

I've read that the starter takes on different characteristics based on the local environment.  How did yours change from Colorado to here?

Thanks Cameron.  I'm going to bake my first loaves tomorrow.  I love the comments about it being the bitch.  Fortunately, I have the time to coddle her at least until I decide if it's worth the effort.  From now until rock fish season opens, I'm going to reinvent myself as "Bake "n Brew".  I'll be in touch.

Martin

I volunteer to be your bakery's taster 

I have jar of starter from someone who has a long connection to my family. It feels cool to have the connection symbolically right in the fridge, I like that starter can be shared. Pm me before any event you will attend and I can bring some for you. The favorite in our house is sourdough waffles. The recipe in this very weird youtube is the one we use for bread and it is good: and yes don't let dough dry on utensils the stuff is cement.

Nothing better! Alton Brown, host of Good Eats

Read more at: http://www.foodnetwork.com/good-eats/index.html?oc=linkback

His books are the Bomb... Explains and demystifies all the cooking mistakes... Trial and error sucks... Read up on the actual science of cooking and WOW, perfect!!!! seems easy...

I have jar of starter from someone who has a long connection to my family. It feels cool to have the connection symbolically right in the fridge, I like that starter can be shared. Pm me before any event you will attend and I can bring some for you. The favorite in our house is sourdough waffles. The recipe in this very weird youtube is the one we use for bread and it is good: and yes don't let dough dry on utensils the stuff is cement.

 I used to make this version without the starter and it is the bomb. Got me thinking I need to get some starter and get back to making fresh bread once again. This method is so easy just need to find the right pot!

Awesome. Always amazed at homemade bread.

I have nothing of significance to add, sorry.

are called "the bitch", because they will take over your life, you cant leave them alone or they will do bad things or die.

Think this applied to more than just bread!   

yes to above. just keep feeding it.  I also got mine from grapes (in corralitos).  starters change to location and can be maneuvered with feeding and temp.  the sense memory smell makes you want to get up and start kneading.
For mills, the Fidibus is the bomb.  I think there is a grey market, so be certain to get the original.  Run it and run it.  It should not get hot.  Pleasant Valley sold mine.  The Laurel's Kitchen Bread Book has well tested instructions.
Nonetheless, the best loaf I baked came from a you tube on ny no knead bread in a dutch oven.

First of all, I curse you and love you at the same time Martin.
I had not a clue about any of this. Starter?? I feel like I've been living in a cave.
Something I am definitely going to do.
This is what I love most about NCKA. ALWAYS learning new things, always expanding my horizons, and always introduced to new passions.

From now until rock fish season opens, I'm going to reinvent myself as "Bake "n Brew". 

AWESOME!!!