Tracey

Give her blog a look and let me know if you have any questions. I hope that you will post pics of your breads. Also on The Fresh Loaf there are many many examples of breads with wild yeast. Most reliable posters are David Snyder and Hanseata and Sylvia...you can use the search option on the The Fresh Loaf forum to get to their individual blogs within the forum. That ought to give you YEARS of baking ! c

~Ann

Here's the bread....it's huge! I had to leave the house to pick up a kid so my 15 year old had to take it out. I don't think it's done but I haven't cut it open to see. I should have had him check the temp but I thought it would be done after 40 mins. We shall see...

The other way is to search for a specific;...say sourdough raisin bread etc and it will bring up the specific posts that others have done. Let me know it you need help with it. I have used it for 4 yrs so pretty much know who to look for and what they do.

As to sugar you meant in your recipe not in the starter itself as you never add anything else but water and flour to a wild yeast starter. You will rarely see sugar added unless it is a sweet bread using sourdough. As far as other kinds of breads I always use some sweetening...they don't taste right without it and also the commercial yeast depends on it to help it grow just like it needs salt to slow it down...funny chemistry !! Good Luck and I hope the bread is done. You will have to teach son to always check the temp :) c

I haven't tried this one but it looks and sounds wonderful !

http://www.applepiepatispate.com/bread/pane-al-cioccolato-italian-choc olate/

and this is the one I make...you can just substitute some of your starter ...don't need to make more:

Balthazar Bakery Chocolate Bread...there is a slide show of me making it at the link below too :

http://s63.photobucket.com/albums/h126/41455/KAW/?action=slideshow&cur rent=ea8c3299.pbw

1. Use Turbinado sugar for the top...lots not regular
2. Use the bittersweet not unsweet chocolate
CHOCOLATE BREAD STARTER
1/4 teaspoon active dry yeast
1 cup lukewarm water
1 cup all-purpose flour, plus
3 tablespoons all-purpose flour ( you can use bread flour)
CHOCOLATE YEAST BREAD
5 cups bread flour ( 1 c or so extra for kneading)
1/2 cup good-quality cocoa powder
2/3 cup sugar, plus
4 tablespoons sugar
2 teaspoons active dry yeast dissolved in 2 c warm water
2 1/2 teaspoons fine salt
4 tablespoons unsalted butter, room temperature,plus more for pans
6 ounces good-quality bittersweet chocolate, chopped into 1/4 inch pieces
vegetable oil, for lightly oiling bowl
1 large egg yolk, lightly beaten
1 tablespoon heavy cream
4 tablespoons turbinado sugar
Directions
1)Chocolate Bread Starter: Dissolve yeast in water for 10 minutes; stir in flour until completely mixed; cover loosely and leave to proof at room temperature 6 hours.
2) Chocolate Yeast Bread: KA with dough hook for 5 min. on low or till completely smooth- mix 5c flour, cocoa, 2/3 cup sugar, yeast water and 1/2 cup Chocolate Bread Starter (freeze the remainder for later use); scrape sides often let rest in bowl 15 minutes.
3)Turn on KA to med. and add soft butter and salt, cont for 10 min till it is smooth and shiny. After the 10 min add in about 1/2c-3/4 c flour now , just enough so dough cleans bowl and cont a couple minutes. Should be very soft but kneadable. Place on counter with a light dusting of flour and knead in chopped chocolate thoroughly.
4)Place dough in lightly oiled bowl and cover with plastic wrap; let rise until doubled, about 1 1/2 hours; leaving dough in bowl, fold dough into thirds as if folding a letter for an envelope, recover with plastic wrap; let rest 30 minutes.
5)Butter three 8"x4"x2" loaf pans and coat with remaining 4 T granulated sugar; divide dough in thirds ( will have 4# of dough approx) and then divide each third into 4 even pieces; roll and form each piece of dough into a tight ball; place four pieces, smooth side up, side-by-side in each loaf pan; cover tightly with plastic wrap and let rise at room temperature until doubled, about 2 hours.
6)Preheat oven to 375�;right before placing in oven combine egg yolk and cream and brush on loaves; sprinkle with lots of turbinado sugar; place in oven, reduce temperature to 350� and bake for 40-45 minutes or until loaves have a slightly hollow sound when tapped on the bottom.
7)Let rest in loaf pans for 5 minutes before removing to wire rack.

JXBrown, I will definitely be making the cake...I had to restrain myself from trying it tonight! Thanks!

Oh, and my bread was great! Fully cooked and a nice sourdough tang. I have to say, I was ridiculously excited about making bread without commercial yeast:)

Tracey

I have that chocolate cake recipe and always forget to try it. I may have to make it this weekend. c