I dehydrated my starter, moved cross country and revived it a month later. Here are my first two loaves!
And bonus, I found this Dutch oven brand new at goodwill for $7!
by 7daystodaniel
2 Comments
AutoModerator
**Hello 7daystodaniel,**
#**This bot comment appears on all posts.**
***
**[Rule 5](https://www.reddit.com/r/Sourdough/wiki/sourdoughrules/) requires all sourdough photos to be accompanied by the ingredients used & process (the steps followed to make your bake). The details can be included in a picture, typed text or weblink.** **Not all posts require a photo alongside your query, but please add details in your post, so we can help.** **Posts may be removed at any time, but you will be notified.**
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/Sourdough) if you have any questions or concerns.*
7daystodaniel
This is the basic process I follow
150g starter
325 water
475g flour
12g salt
Cover with plastic wrap
Let rest for 30 mins stretch and folds
Rest for 30 mins then S&F
Bulk fermentation til done
Put in wood banneton. At least 4 hours cold proof, I usually go overnight
Heat Dutch oven at 475
Bake with lid on, ice cubes inside, for 15 mins
Remove lid, lower to 425.
Bake for 20 mins or until internal temp is 204 or above
I had to adjust my baking times a bit for this gas stove. Beforehand, I’d do 20 minutes covered then 25 minutes uncovered, same temps
2 Comments
**Hello 7daystodaniel,**
#**This bot comment appears on all posts.**
***
**[Rule 5](https://www.reddit.com/r/Sourdough/wiki/sourdoughrules/) requires all sourdough photos to be accompanied by the ingredients used & process (the steps followed to make your bake). The details can be included in a picture, typed text or weblink.** **Not all posts require a photo alongside your query, but please add details in your post, so we can help.** **Posts may be removed at any time, but you will be notified.**
***
#**Being polite & respectful**
**are both extremely important in our community.** **[Read rule 1 in detail](https://www.reddit.com/r/Sourdough/wiki/sourdoughrules/).**
**Please be respectful, kind, patient & helpful to posters of all skill & knowledge levels and report offending comments/posters, or [drop us a modmail](https://www.reddit.com/message/compose?to=/r/Sourdough).**
***
**Thank you** 🙂
#**[Overproofed or underproofed?](https://www.reddit.com/r/Sourdough/wiki/reading_crumb/)**
***
#**[NEW Beginner starter FAQ guide](https://www.reddit.com/r/Sourdough/s/gnqFg7osBO)**
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/Sourdough) if you have any questions or concerns.*
This is the basic process I follow
150g starter
325 water
475g flour
12g salt
Cover with plastic wrap
Let rest for 30 mins stretch and folds
Rest for 30 mins then S&F
Bulk fermentation til done
Put in wood banneton. At least 4 hours cold proof, I usually go overnight
Heat Dutch oven at 475
Bake with lid on, ice cubes inside, for 15 mins
Remove lid, lower to 425.
Bake for 20 mins or until internal temp is 204 or above
I had to adjust my baking times a bit for this gas stove. Beforehand, I’d do 20 minutes covered then 25 minutes uncovered, same temps