Brad's Sourdough Boule

I've baked and, like Dave, make pizza (which we've done together from time to time). But never sourdough. Given COVID-19, like a lot of the rest of the country, there was time and impetuous to give it a go.

The first one was a disaster but over time and with evolving techniques and some 60 or so loaves later, I can say that my own loaf is about perfect for what I'm looking for. They run just under 2 lbs and are 8" in diameter and just over 4" high. (And if you can get 50 lbs of bread flour at a really good price, the loaf costs about 40 cents!)

The 'net is full of people talking about sourdough and how to do it, but in the end, it really is all about learning technique. Recipes may work for one and not another. Maybe because of technique, but I've found also by the flour you use, a perfect recipe won't necessarily work exactly right unless using the SAME flour or correcting for the differences.

Is it worth it? Absolutely. As I'm typing this I am in the middle of the 3 days I use to make my loaf. I don't think I'll ever go back to buying it, and that we did just about every week. I'd miss the Friday (prepare starter, mix with 2/3rds of the flour plus water and put in fridge overnight), Saturday (stretch and fold steps then shape loaf and put in fridge), Sunday morning, bake the bread.

Maybe some day I'll be able to relate the entire recipe....