Dough Diddley recipe

Dough Diddley

Fair Oaks, United States

Age

3Years
Color

Country of origin United States

Taste
& Flavour

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Mixture

Unknown
Liquid Flour Other
Dough Diddley

Since 2015

Love the taste of sourdough bread, and finally had time to start getting back into bread after 4th retirement

Characteristics

It is a starter that I made using Teresa Greenway's method outlined in her class. It is about 6 months old, seems to rejuvinate itself even under extremely neglectful conditions. Gives a nice tang and quite effective as a substitute for commercial yeast. All of my work is a work of love, but not perfected yet. Still working on shaping techniques for my bread.

Taste & flavour

Dough Diddley top shot
Dough Diddley jar shot
Dough Diddley front shot
Dough Diddley rising shot

Recipe

Starting ingredients

Feeding ingredients

1
Feeding twice weekly when I remember

Working method

1
Following Teresa Greenway's recipe on Udemy Website, and additionally another starter using Richard Miscovich's method from Crafsty.com.
2
Over a period of about a week, I feed according to instructions in recipes, and have about 4 different starters. King Arthur, SF Sourdough, Rye, wholewheat. Dough Diddley is the one I maintain from the Greenway course. I grind my own flour with a very old stone wheel grinder.

Result

Pizza, Break, Pancakes

Pizza is the 2nd most used recipe for our sourdough starter. Can't be beat. Pancakes when grandsons requests
Dough Diddley Pizza, Break, Pancakes second overview
Dough Diddley Pizza, Break, Pancakes first slice
Dough Diddley Pizza, Break, Pancakes second slice

Preserve your sourdough for the future

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Comments

I don't bake but once every other week, but the taste of my bread is vastly improved when I bypass commerdcial yeast. I previously said I neglect my starter, but it always springs back once I nurture it.