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I'm all into sourdoughs this year. I have this beautifabulous starter made according to Dan Lepard's instructions and she's been bubbling for three months now at least.

I really want to branch out from my personal favorites, Whole-Wheat Levain (Hamelman) and Sourdough with Whole-Wheat (also Hamelman). Lepard's WW Levain did not do it for me. But I'm intimidated as I've got two babes and a husband who eats tons of bread. Tons, literally. If he eats 1 lb / bread a day, that's a ton in three years, right? I have easily baked one ton of bread for him. So it's hard to go beyond the basics once I master them.

How many recipes do you regularly use? How do you rotate them? How do you decide? How often do you bake? Do you bake only with soaked grains, or do you occasionally go white? Etc.

(If anyone wants to point me to the master soaked grains thread, feel free...)

My answers:
Quote:
I use two bread recipes and am trying to integrate a third, Lepard's Sour Rye.
I do one week of Whole Wheat Levain and one week of Sourdough with Whole Wheat.
I bake every other day or twice a week when DH is here depending on whether I do a double batch, and once a week when he's not.
I don't have a schedule, I just do whatever's easiest.
I want to start doing one sourdough (two loaf batch) and one soaked-grain batch. But then what about rye, which apparently my husband loves (with caraway seeds...)?