Allotments 4 All
Produce => Recipes => Topic started by: irridium on March 07, 2012, 12:49:37
-
i've tried to make this some yrs ago following a recipe from a Dan Lepard's site, but it didn't rise enough for me (nor airy and light). ok, there were a couple of days in the two-week process where i didn't feed it and so it went to 'sleep' in the fridge on the individual days that 'i had off'. i used organic flours or rye and strong white, half n half.
so now, i'm wondering if anyone making sourdough or another kind of nice bread with a starter to help me in the forays of making my own bread.. i'll gladly pay for postage, or to swap for seeds/seedlings/plants of whatever you fancy.
-
Irridium, I'm sure you will find someone who is able to pass on a little of their own sourdough starter, but reallyh it isn't difficult, and certainly not nearly as complicated as the 'proper' version by dan Lepard!
If you are starting from scratch, just put 2 parts flour (rye, strong white, or strong wholemeal) in a pot (I actually use an oval carte d'or icecream container) plus 1 part decently warm water and mix well. I would probably add a spoonful of natural yoghurt as well, and poss a few raisins. If you find a warm enough place it will ferment. Next day add similar amounts of flour to water, and continue like that until you have enough to start your bread. Remember to save some, and add water and flour as before. The longer you keep restarting with a small amount again, the more sour it will become. If I want to start a big lot of dough going, e.g. 4-5lbs flour, then I will keep the starter going over a few more days, in a big mixing bowl, adding to it regularly. Hope this makes sense! I started off thinking it was really complicated, and perhaps purists will say it has to be done in such and such a way, but . . . . . !
As I wrote in an earlier post, I do my own version, which involves keeping a small lump of the finished dough, before it goes into the oven (I have to try very very hard to remember to do this!), mix it with some more flour and a little water, and get it going again over two or three days. Either it then goes into the fridge or I continue to add to it for the next batch if it is in a couple of days. If it is in the fridge I have to remember to get it out several days before my next breadmaking in order to re-activate it again. This method is tolerant, and doesn't involve throwing half of the starter away each time, which I can't bear to do - so wasteful! If it is working well, I use no yeast, or hardly any, but sometimes I find it needs a little help.
-
hey peanuts
thanks for your lengthy and quick reply. a couple of questions for you:-
how much to save - about half? i did that in the original recipe, and wondered in first 3 days, none of it was puffing up.. so there was little to throw out.
do you use scales to weigh the flour and water? or measuring cups? i used the former, and it was a bit of a faff each day for 14 days!! how much would you use? don't say, you go by eye?!! ::)
how long would you say this starter be ready to use?
are raisins neccessary? won't it be a little tedious to fish them out when you ready to bake?
as i don't have nat. yoghurt or raisins in atm, i'll have to get some in then...
-
I start mine literally with couple of spoonfulls of rye flour and drop of water and that's it. Feeding it with spoonful or two flour couple times a day until and walking around house while whisking it in.
This I carry on doing for a week or so...until I get first whiff of yeasty smell, first sign of activity.
If your starter start to grow into too big quantity..don't waste it but use it as base for a bread dough, but add some yeast as it is not strong enough for the purpose yet.
You only need to save enough this sloppy 'porridge' like starter to carry on by what sticks into your container without scraping it clean.
'Rinse' your container with drop of water to get all the starter off from sides of the bowl into bottom and add some flour and carry on doing this for few weeks. You'll find that each week your starter gets more and more active.
It also helps if you give your starter occasional whisk during day between 'feedings'..fermentation needs air.
I've never needed any additional incredient to my starters..just rye flour and water.
word of warning!..never fill your starter container more than 2/3 full...once it gets really active..it will foam and usually this happens while you are in bed..during night.. ::)..you wake up and find in the morning your kitchen counter flooding with this sticky mess.. ::)
-
Agree with all Goodlife says. I never throw any out, perhaps I didn't say it clearly enough. That's what I don't like about 'proper' recipes for sourdough, which always require you to ditch half the mixture when you add more flour! When I say save, I mean 'cos I've used most of the mix, to do some bread, and just keep a little in the pot as Goodlife says, enough to start again with more flour and a little water. Or save a small lump, perhaps a dessertspoonful of the kneaded dough instead, and add flour and water to that to get it going again. Once it has got going properly, after four days or so, I store it in the fridge if I don't need it and get it out several days in advance of next breadmaking to activate it again. Warmth needed!
And sorry, I don't measure, I just put some flour in out of the bag, (a couple of heaped tblespoonfuls, perhaps) and mix in what I think is less water, and stir away with a fork. You must always add more flour than water, certainly. Just go for it, it isn't an exact science, if you aren't a professional baker! You don't need raisins or yoghurt, I was just telling you what I sometimes do, if feel like it!
-
Goodlife & Peanuts:
ok, i shall give it a whirl this morning, and start my process. i didn't realise that the starter can be made more simple like this, not like the recipes, i've seen with meaured amounts and taking half of it away each day...
do you think in my original attempt when the starter didn't seem to have activated much as it just looked a bit dense, not really airy... that it wasn't very warm enough. it was usually stored on my kitchen top, and i didn't think it was that cold - maybe 16 - 18 Celsuis - which i think was kinda normal for late spring temps.
-
Room temperature..even cool one will work with your starter..it just may work little slower.
When I add some water into mine when 'feeding', I'm careful not to give too warm/hot water as it can kill the living yeast in the mixture. If I can just about feel some warmth in the water, then that is enough.
As you keep your starter going..you will find it has different 'personality' depending of the time of the year..in summer you get really strong flavoured bread with it as warmer temperature will make ferment quicker..and in cooler time its all slower and you can forget it to do its thing.
I make my starter into sloppy..almost runny 'porridge' ..(or diarrhea like sloppy mess :-X). You'll find eventually what works for you...it is not exact job.
I'm going to start mine too...again.. ::) I'll keep you posted about the progress. Perharps together we get you going with most wonderful tasting bread.. ;) ;D
-
Here we are..day one1
I tried to catch the 'sloppyness' into pic but its difficult.. ::) I'm sure you know what I mean.
I'm going to give it a quick whisk couple of times a day for next few weeks...and tonight it gets its first feed, tablespoonfull of rye flour and drop warm luke warm water.
-
Goodlife and Irridium. Sorry, I"m not going to join in with the making of your sourdough starter - I actually have some sleeping in the fridge. Have just made bread this morning, without it as I forgot to get it out of the fridge three days ago to get it going again. And now I won't be making bread for a few weeks, as I'm about to go into hospital for a week, for a half-knee replacement. After that I don't think I will be up to kneading the bread for a little while, although I have been practising kneading while standing on one leg!!!! So regretfully I'll probably be throwing away the chilled starter, and will start it again later.
Good luck!
-
Oh..I hope your operation goes well..BUT don't throw your started away! You can freeze it and when you get back into baking mode again..it takes less time to wake up frozen starter than start it all over again from scratch.
-
I wouldn't have thought of freezing it, thank you! I'll move it straight away.
-
unfortunately, i don't have a decent camera, nor one on my mobile, so i won't be able to show you how mine is looking. i started it last night and this morning, fed it's first meal and hopefully, it'll start looking livelier as the days go by. i'll keep you posted!
-
so i won't be able to show you how mine is looking Oh..thats ok..I'm doing this photo follow up as a bit of 'fun'. It will be interesting to see what's the time difference, if any, for our starters to get ready.
Once mine is ready and bubbling, and if you still want to some starter to give some 'hybrid vigour' to yours..I'm happy to share.
I took little bit of mine to holiday with me last year..and as it got fed with different rye flour (with local wild yeast)..it became really 'angry beast'..reeally strong and foamy starter. But then later on I lost it.. ::)
-
All this is very interesting and useful - thanks. I have been making bread for decades, but have never tried sour dough. I mixed my starter yesterday, using rye flour, and will be very interested to see photographs of goodlife's to compare with mine.
Should it remain sloppy porridge consistency as you add more flour and water? Or does it thicken up?
-
Sorry I missed your post Artichoke.
It remains same all the time..although sometimes the flour may 'swell' and take on more moisture so you might need to adjust by adding some more water later on.
This is how mine is looking now..[attachment=1]
I've got almost half a bowl full now and I still keep feeding mine twice a day and in between feedings I give a brisk whisk... ;D
Those few bubbles are not from the fermentation but the air rising after whisking. My starter is starting to show first signs of activity now..there is definite 'smell' coming out and in the surface there is evidence of slight 'fizz'.
I'm going to take all the starter soon and bake it into bread with a help of yeast..and what is left of the starter sticking into bowl is going to be base of the starter when I start feeding process again. Usually it takes 3-4 weeks before the starter become bubbly enough for raising dough on its own without help from additional yeast.
-
i'm glad you've shown posted an updated pic. mine is definately not looking like yours. it's still in the thick constistency stage, and i'm not sure if i've gone down the route of less water, more flour mantra more seriously than yourself. also, i don't have as much of what you have in your bowl. mine was originally started with 2 tbsp of rye and 2tbsp white. the water is just-tepid. in the mornings when i wake up, i feed it and take it back upstairs to the bedroom so that it'll get the morning sun (not in direct light, of course). sometimes, if i'm around (like the w/e) i will take it to the other room and let it have the afternoon sun as well!
do you think i should make more of it, and also put more water in?
-
I don't measure the flour or the water..I just 'chuck' some in..mix it and if it feels too runny or thick I adjust accordingly...but it about couple of tablespoon full of flour that I put in twice a day. Mine is definately more on the runny side..like batter mixture.
My kitchen is quite cold..and the bowl is sitting on windowsill as well that is even colder..no cosy 'cuddling' for my starter.. ;) ;D...and I give it a vigours beating with whisk too... ;D
-
oh ::) ::) ::) i haven't really whisked it as such, just tried to mix it with a spatula. plus, i don't feed it twice like you do. is that a must? what i have to confess to, i leave the spatula in and then tie the bowl with a plastic see-thru bag so that it can trap the warmth in and keep out any dust/floating cat hair (he's moulting atm!) reason why i do this is for ease of getting to it regularly over the course of the day.
i will have to get the swap the spatula for a whisk then! i wasn't sure whether metal equipment was accepted in the making of starters, hence my choice of using a spatula over a fork. my bowl's a glass one, btw... ;)
i shall make more of it to the amount of what you have in your bowl with more flour and water.
ps. also, i vaguely estimated the amounts of flour. i didn't measure them..
-
Ahh..the mixture need 'air'.. and if you do feed with small amount of flour ..then twice is good idea. You probably seen some instruction using 'cup measures' ..that's because they tend to do one big feed once a day. Trouble with that is that you end up really quickly with loads of inactive starter as it take lot of activity to ferment such a mount. When you only add little and often the fermentation that kick start the 'starter process' takes place much quicker there being less to 'deal with'.
Metal don't have any problems with this process as it is not 'bacteria based' starter but yeast. I change into wooden 'fork' style spatula once the starter is properly working, but at this stage its easier to whisk with normal whisk to get plenty of air into mixture.
Other think I noticed I do differently..I only cover mine loosely with plastic plate/tea towel.. so that the mixture gets air exchange.
You'll get there.. ;)..that's why I tought is good idea to do this together so we can sort all the 'kinks out' in the process.
-
I started mine off with a starter kit and I must admit to being bewildered by the seeming complexity of it all. However after talking to the local guru I now have it sorted.
Your starter does need to be about a week old for this but...
My starter stays in the fridge until i need to make bread. I take it out and double it with flour/water and instantly use half in a loaf. Thes rest I leave out for a couple of hours (just to see if there is still action) and then back in the fridge. It will stay alive but almost dormant for at least two weeks but seems to revive with ease. Some folks say you can leave it for 3-4 weeks!
I use lock and lock stuff to keep it in and I tend to keep it quite thick.
I'm glad there are other sour doughers on the forum!
-
Ah, how exciting goodlife, mine looks rather like yours - but I did not pick up that you feed it twice a day. I've been feeding it with 2 tbsp rye flour every morning, plus warm water if necessary. I've been whisking it occasionally with a wooden chopstick. It had a slightly fizzy look to the surface a few hours later today, and smells floury with a slight sharpness (or is it my imagination....). Not nasty, anyway.
And I've been keeping it warm in the airing cupboard, which I now see is not necessary? It can stay in a cool kitchen?
Very good idea to lead us all through it like this......
-
Yes it can stay in a cool kitchen..of course warm doesn't hurt but in this stage is not absolutely necessary.
Once you start making the bread then the warmth is needed as it will speed the rising process. You will se difference how the sourdough react different temperatures/ times of year as you start baking.. ;)
-
I have always made my own bread, so understand about warmth for rising (though sometimes it is convenient to keep it cool or even in the fridge) but this sour dough starter is completely new to me, so thanks for the advice. It seems to be all right so far.
-
i've exchanged the spatula for a whisk and added more water in now, covered with a plate. sitting on the kitchen top. hopefully, it'll start activating soon... fingers crossed for me! ;D
-
i've exchanged the spatula for a whisk and added more water in now, covered with a plate. sitting on the kitchen top. hopefully, it'll start activating soon... fingers crossed for me! ;D
Yes..lets hope best..I'm sure it will work. It is very slowly evolving process at first..but you will see some minor changes to your starter as days go by.. ;)
-
would you say i would notice a change within a few days or so? i started this almost a week ago, and it feels like i'm back to square one... ::) but hey, ho.. i'm on my way to doing it 'proper' now! just to let you know, at the start, i started sifting the flour, but realised after the 2nd day, it was just too tedious with the flour everywhere.. so gave that one up. this morning, i put the flour into kilner jars, so that will make things more practical for me..
-
would you say i would notice a change within a few days or so..one can be optimistic..if you do see any change, you need to be very still and keep nose really close to the starter and stare.. ;D..and if you are lucky to catch it in righ moment..something might happen on surface..like a little fizz..
Sifting is not necessary..I never do that what ever bread I make..just 'blonk it in'.. ;D
-
Mine had a definitely fizzy surface first thing this morning, no stirring yet. I started it on Friday 9th March, so it is 9 days old now. Smells pleasantly floury.
Anyone else still comparing notes?
-
First proper froth appeared on surface over night..! ;D But it is early days yet..if it takes whole night for that little amount of bubbles, the starter is nowhere strong enough yet.
I used half the starter for a loaf yesterday..and with help of some yeast I did well. Taste is all there although the starter is not able to raise the dough yet.
This is how my starter was looking in this morning inspection..
-
If that photo is taken before whisking, as I assume, mine looks a bit like that too.
I am fond of small packets of ciabatta mix from supermarkets (most of my bread is made from scratch, but these can be very useful as quick pizza bases, picnic rolls etc) and am thinking of adding some of my starter to this mix - enough yeast is already in the mix.
I'm looking forward to spotting the change in flavour.
Then, if I've understood you, carry on feeding the rest of the starter until about four weeks after I began it on 9th March, ie around 9th May? It is certainly a long term project!
-
mine has sort of gone a little lighter as in more airier and also, the smell has certainly changed to a sour-kind of way, tho' as i'm not sure what it should smell of at this stage in Day 10 of making this. This morning, it looks as tho' some it the airiness has deflated somewhat, and the amount has reduced. Can that happen?? ::) i've fed more amounts this time to bring back to the same capacity as before, so hopefully, I shall carry on and see something happening soon...
-
The last photo was taken before whisking any new food in so that is proper activity..yeast has started to grow... ;D
I doesn't look like that all the time..so yes..some times the surface looks flat (deflated) and sometimes it looks much more airy.
Then, if I've understood you, carry on feeding the rest of the starter until about four weeks after I began it on 9th March, You can take some of the starter at any stage to give some flavour to you 'normal' bread dough and keep feeding as you've done so far. There is no exact time for how long it takes to get starter active..one day it just start 'brewing' and going all foamy..it all depends how the yeast will grow.
If there is some change in smell..that is sure sign that something is happening. Plain flour and water mix has hardly any 'smell' but given a bit of 'activity' and the whiff is evident... ;)the smell has certainly changed to a sour-kind of way ;D that's good sign.. ;)
Sounds like each one of us mixes are going to right direction but in slightly different speed.. ;) ;D
-
I am interested in giving this a go too.
How long roughly would it take to be ready to raise bread on its own?
If i only make bread at the weekend, do you think i'll end up with too much mix?
Ie..will i need to bake more often to use up more mix.
Would you always use rye flour?
And lastly.. 2 tablespoons flour to 1 water to start then same twice a day?
Just want to make sure i got my head round it as i am quite new to bread making but i am now getting good results and enjoying it.
-
I started mine off from a starter bought from bakery bits - http://bakerybits.co.uk/San-Francisco-Sourdough-Bread-Starter-P388387.aspx (http://bakerybits.co.uk/San-Francisco-Sourdough-Bread-Starter-P388387.aspx)
It took a 7-10 days to get going but I made a loaf after a week (not that good!) maybe longer if you are starting your own starter
I dont use Rye flour - I started with Wholegrain but moved to organic white flour.
Once it is up and going what I (and others I know) do is to keep it in the fridge and use it as needed.
I posted earlier in the thread but basically I bake bread once a week - take starter out of the fridge - bulk it up with flour and water - use half - leave the other half out for an hour or two and then put it back in the fridge till next week. It can last several week in the fridge without being refreshed..
No need to keep it out and feed it every day once it is up and running.
-
You don't have to use rye flour..any bread flour will do.
And as for the quantities..it is not exact..I started feeding mine with couple of spoonfulls of flours and drop of water couple of times a day and plenty of whisking to get air into starter.
Yes it is slow process when you start from 'nothing' and will take several weeks before it is bubbly enough to raise bread dough on its own..but even my starter is now 2 weeks old..just cupfull in 'normal' bread dough with yeast will give you the sourdough bread taste so it is not as long wait as you might think.
I have time to bake only 1 or 2 loaves in a week and don't end up too much of the starter..so it should not be a problem for you neither.. ;)
-
I made my ciabatta dough a couple of day ago (from a supermarket mix that already contains yeast) and added half of my rye flour starter to it (about 10 days old) and I believe it has already made a difference to the flavour.
Today our lunch was two pieces of dough (one each), rolled flat, dry fried in hot frying pans on both sides until they puffed up into fat balls in a few minutes. Kept cooking them on a lower heat for a few more minutes, then slit and filled with various chopped salads, cold chopped steak leftovers, oil and vinegar (homemade blackberry) and a little mayonnaise.
Delicious and filling.
Looking forward to my remaining starter getting really frothy.....
-
the past couple of mornings, i've noticed that there's a slight film of watery liquid on the surface of the bowl. is that normal? the smell has definitely taken on a more soury flavour to it now. but i'm getting quite concerned that it hasn't starting rising yet. it's developing some bubbles for sure, but i'm not that convinced its behaving how it should be compared to yours Goodlife or Artichoke's. hmm... the plate came off the other day, and i've moved it to the bedroom again where it's warmer than the kitchen.
-
Yeah a bit of seperation is normal - in fact it is probably a good thing as it indicates that your yeasts are eating and producing waste...
Mine does it all the time when I leave it in the fridge - I just stir it an and carry on with feeding/making bread.
I've got a sourdough on the rise at home - I'll see what it has done when I get in - it may have escaped from the bowl!!!!
-
Yes..mine does do that watery surface too..not every day but now and then..and like mentioned already..I do too mix it back in.
-
http://www.breadsecrets.com/sourdough_starter_recipe.html
This calls the separation "hooch".
I am a little worried that I don't see this yet.
But 2 days ago I made my ciabatta (supermarket bread mix including yeast) plus half my rye "starter" into rolls, and they were an excellent mixture of firm crust and bouncy, chewy, tasty insides. Kept me going digging on the allotment.
-
l wouldn't worry about not seeing it - it's just one of those things that happens sometimes
-
(http://i7.photobucket.com/albums/y257/jesssands1/2012-03-24185851.jpg)
this is how my sour dough mix looks after a few days in the kitchen.
I have fed and stirred it up twice daily. and its just been sat in the kitchen.
It is gloopy and deff got an aroma about it.
Is it looking ok, do you think?
-
It is gloopy and deff got an aroma about it.
Is it looking ok, do you think? ;D yep..looks promising
-
mine's still not doing much, other than looking the same deflated self. there are bubbles and a proper sourness to it, but i had to transfer to a kilner jar as i thought there was too big a surface area from the original bowl it was in for the starter to activate. do you think that'll make a difference? has anyone seen their's rise yet? also, i seem to remember using boiled/purified water might make a difference. originally, i did that but soon started adding cold tap water to the hot water. and only the w/e did i realise that maybe that was my mistake as cold tap water has chlorine and that may have prevented the starter from activating... what do you think?
-
Personally I dont think the water makes much odds - mine has always had it straight from the tap.
How long have you been going?
I could dry some of mine out and send you some if you want - apparantly it will go dormant and revive.
-
Mine is 5/6 days old now and deff doing something. it looks like its spongy on top.
I might make some rolls in a bit with half.. see what its like.
-
I used all my starter up over the weekend and started new batch with only couple of teaspoons (scrapings from the bowl) 'old starter'. This morning my starter has finally gone properly active..all foamy.
I have used cold water from tap too and it haven't made any difference now or in past.
I have two lots in a go now..one with wholemeal/rye flour mix and one with white flour only. Both are doing well. White is in 'narrow' container and it doesn't seem to make any difference to the activity level.
Irridium..the sourness is definate sign that it is getting there..try this; give to you starter one 'bigger' feed and let it 'digest' over 24 hrs. Whisk the 'feed' well in and leave it be until next day without disturbing it.. ;)..let me know what happened..
-
Well.... here is a pic of the bread I just baked with my sour dough mix.
Not that much flavour atm (5/6 days old, just subtle) but it it very soft and fluffy.
The mix was not separated any more but got over 1cm of frothy foamy stuff on top.
All good! as you can see.. we could not wait to get stuck into it!
(http://i7.photobucket.com/albums/y257/jesssands1/2012-03-26205913.jpg)
-
[quote author=goodlife link=topic=71504.msg733150#msg733 give to you starter one 'bigger' feed and let it 'digest' over 24 hrs. Whisk the 'feed' well in and leave it be until next day without disturbing it.. ;)..let me know what happened..
[/quote] digest - as in let the flour (and water) just sink in, and wait for 24hrs before i can stir it in?
-
Mine has started to separate with watery stuff floating on the top.
I wouldn't say it was "rising" or getting bigger in any way other than my adding flour and water to it. Is that what is expected?
Am about to use half of it in the supermarket ciabatta mix that made such lovely springy rolls last week.
It is now 18 days since I started it, and I wouldn't say it was "foaming" at all, just lots of tiny bubbles on the top, now obscured by the watery liquid.
-
digest - as in let the flour (and water) just sink in, and wait for 24hrs before i can stir it in? No..stir it in and then let it be.
Mine has started to separate with watery stuff floating on the top.
That's good..your starter will start 'separate' when the yeast has 'used' up the 'food' in flour. It now that you might need to use slightly more flour to the feeding but you don't have to do it anymore so often. I've got my wholemeal/rye starter stored in fridge now until I need it again in fridge. 'White' starter is on kitchen counter and I feed it every other day but more generously. I use the white starter in breadmachine with a bit of yeast as it seem to raise much quicker than heavier 'dark' starter...that one I save for hand made bread for being much slower riser.
You might not see much of the 'foaming' as yet..but as you use the starter up more you'll see it start getting much more bubblier.
-
Thanks! It's lovely to have this step by step guidance and encouragement.
I remember the bread strikes 30 or 40 years ago when I always made my own bread for a big family anyway, and had with bins full of flour, but ran out of yeast. A chemist friend started making it in his lab, propped on radiators. I never knew what was involved in this, just accepted it gratefully, but I wish I had known about this method then.
-
well, it's been 24hrs since the big feed (with no water as previously for the past couple of days it was quite thin) and it's taken on a foam like appearance with about 1cm depth. there's tiny bubbles throughout this amount. i think it's worked with your tip, goodlife. now, what do i do next? do i feed it as normal now, or shall i take some of it out to bake with? if so, how much shall i use from a 250ml in a 1l kilner jar?
it's a bit late for you to reply now (i work evenings, y'see) so hopefully, you're around tomorrow morning!
thanks for guiding me thru' this. you've been a great help, and others too for their input/updates. ;D
ps. barriedalenick: so kind of you to offer me some of yours. thank you! ;)
-
Yeees..you've got foamy starter..! ;D
I would keep feeding it less often but bigger dozes now..you don't need to 'build up' the yeast anymore but keep it alive and active.
It is good thing to keep using it and in same time you 'automatically' provide feed as well as you replace what you've taken out.
If you need to make more bread in one go...pour all the starter into large bowl and mix in BIG amount of flour and water and let it stand until frothy again and then process forming a dough. But do take it into account that sourdough is slow riser..depending of temperature and type of flour it is working it can take hours to rise a loaf.
if so, how much shall i use from a 250ml in a 1l kilner jar?
you can use it all...and what ever sticks into the jar is enough to keep the starter going..usually there is couple of spoonfulls of starter on sides when you 'scrape' it all together again. Just rinse the jar with water and add some flour to start the process again... ;)
-
Just thought of something... ::) ;D
When you first start making you starter..you feed it like baby..little and often to make it grow and keep tapping its bottom (whisking) to make it burb.
Now that its active and able to manage its own..its like 'teen'..always hungry and needs big feeds to keep its 'head' full of air and foam.. ;D ;D
ENJOY your bread!
...and looks like its going to be looong day for me... ;D ;D ;D
-
I have been following this with interest and decided to have a go myself, I did 2 types with Rye flour one I added a teaspoon of yoghurt and the other without, the one with yoghurt exploded on the 4th day so decided that was a bit of a risk, but the one without it doing really well, I just need to get a big kilner jar to keep it going. ;D
I have a quick question when making your bread what proportion of starter do you use? ie. if I had a mug full of starter how much flour should I use, and do I need to add more water to the bread mixture, this is the bit that really confuses me :-\
-
What I tend to do is to go with my 500g flour/300g fluid bread reciepe and add about 100 ml starter. OF course it does depend on how runny or thick your starter is but I find I have to add a little flour - not much though. I am still a beginner but this has worked for me through experiment.
I always hand kneed the dough so I get a "feel" for when it is right - doesn't always work as my last loaf was a little on the loose side.
One odd thing is that the more starter you add the quicker it rises and the less time it has to develop flavour so I don't add that much - it takes at least 5 hours to rise and develops a decent smell and taste..
-
In Finland where rye bread is made properly sour..they make new batch of 'starter' using 'old' starter as a seed. This 'new' starter or 'pre-dough' is then kept bubbling for 12 hrs or even longer until there is very strong aroma coming out of it..then the salt and flour and is added and 'proper' dough formed..they form the breads and they are raised for hours. There is no need to raising the dough twice like with 'normal' yeast.
-
It seems that everyone has a slightly different method!
Talking to two fellow plot holders in the pub last night and we all do sourdough but completely differently.
One does the sponge method ala HFW http://www.channel4.com/4food/recipes/chefs/hugh-fearnley-whittingstall/sourdough-loaf-recipe
The other does his initial rise overnight in the fridge..
I do it the simplest way I can think of!!!
Here's a pic of my first ever sourdough loaf! Not sure I have gotten any better!!
(https://fbcdn-sphotos-a.akamaihd.net/hphotos-ak-ash4/p480x480/409185_10151152993905117_752595116_22346874_831332432_n.jpg)
-
Wow look at that loaf, how fab is that, well I will take my inspiration from you BarriedaleNick ;D ;D ;D
-
I was really inspired by the Hairy Bikers in Norway program and the 'jelly dough' bread that was featured in it.
I've got now VERY active white flour starter and just bought nice chunk of blue cheese and bottle of olive oil..and I'm going to make blue cheese flavoured 'jelly' bread... ;D ;D Can't wait..but that's weekend job.
-
just going thru' my first proof after 8hrs, do i need another one? when i uncovered it, it had started to dry/crackle on top forming a bit of a crust. is that to be expected? i've worked it back in, and now it's covered again (damp tea towel)
what do i do next? do i bake it? what temp. and for how long?
-
I also finally have a couple of loaves rising slowly in two circular cake tins, and am not very clear how to cook them or when they are ready - this is all so different from my usual bread making.
Hoping Goodlife comes to our rescue, but if she is too busy, I plan to put a tray of water on the floor of my oven and heat it to maximum (gas, 8). I'll spray the loaves and oven with water as directed in http://www.channel4.com/4food/recipes/chefs/hugh-fearnley-whittingstall/sourdough-loaf-recipe as recommended by BarriedaleNick.
and then I'll hope for the best and play it by ear.
I have started off another jug with the scrapings left over from using the starter, and it is already frothing away like mad! These things really are alive and demanding....I have14 family members staying over the next 10 days, so they can eat all the bread I can make, provided it is edible.
-
I don't know what those sunglasses are doing there, I was trying to explain that my highest oven setting is gas mark 8......
-
I'm here..
..and well done! Other than the starter bit..bake them as you would with 'normal' yeast. It is the rising bit that takes muuuch longer and feel different so shove it into oven once they size is as you like them..they won't rise much in oven anymore so take your time to get it right before oven.
I don't use any steam when I bake mine..but if thats what you have used to do it will be fine.
-
I always oil my dough before rising - sourdough takes a while and it can dry out - just paint it on with a pastry brush..
I also invested in two things that have made my bread making so much better.
1 - A proving basket - http://bakerybits.co.uk/1kg-22lb-Round-Cane-Banneton-P388376.aspx
Helps with getting a great shape before a bake
2 - A baking cloche - http://bakerybits.co.uk/La-Cloche-Baking-Dome-P2026497.aspx
Traps the steam and creates nice even temp - get an excellent oven rise.
Not cheap but they will last for years (hopefully)
-
I love the idea of the cloche and the proving basket but will wait and see how these loaves go down. Have taken a note for future birthday presents......
My two loaves have roughly doubled in size during the day, but having been out all evening I am hoping to cook them first thing in the morning.
I love the slashed look......do you slash them while they are on their final rise, or just before you put them in the oven, anyone?
I must say, it seems like magic to catch yeast out of thin air and make it do useful things.
-
I cover my rising breads with sprinkle of flour or bran to stop tea tower from sticking to the dough...as for the slashing..I do mine just before shoving the loaves into oven.
If you loaves should rise too early for you time table or you want to slow them down..put them into cool place and they will happily sit and wait until you and your oven are ready.. ;)
There you see..there is as many ways of making sourdough bread as there is bakers.. ;D You just have to trial to find what is best for you...mmm..all that yummy bread while you are finding the secrets of the 'perfect bread'.
-
My starter is 2 weeks old now and i am going away for a couple if days. do you think it would be ok to keep it in the fridge and resume the feeding when i get back?
-
Yes..give it a generous amount of 'food' and put it in coldest part of the fridge..that way it is sluggish and slow to 'digest' the available 'fresh' flour...two weeks should not be a problem.
-
I am absolutely thrilled with my two fat round loaves! They don't look as beautiful as BarriedaleNick's, and the slashes did not dramatically widen to show contrasts in colour, as I had hoped.....but they are spongy, springy, chewy, delicious and extremely satisfying, and OH agrees, with some surprise.
He has noticed me peering anxiously into jugs and bowls and generally making a song and dance about the whole thing over the last - can it really be three weeks??!? - but in future I hope I can just calmly make the weekly bread just as before, but with the wild yeasts and a longer final rise. And a bit of guesswork about the amount of salt to put in.
There will be 4 ravenous teenagers, three younger children and assorted parents and friends staying here over the next ten days, and I am hoping to stop them in their tracks with slabs of bread and cheese if they are still hungry before or after meals. My normal bread is not normally very popular with the younger ones, but I think this will go down well.
Thank you very much indeed, Goodlife, for explaining everything so patiently - and to others for their contributions on this interesting journey.
-
Wonderful looking bread Nick!
I cheat - do the dough in the bread machine (just not a vigourous kneader I am afraid) then I prove it outside and bake in the oven. My bread making has come on leaps and bounds since I started using my own yeast starter and just a little commercial yeast in the mix and since I started "bonding with the dough" - looking at it carefully, as it was being kneaded and poking it and adding a little flour or water until the dough has the perfect look and feel.
Also I have found that to shape the bread, best way is not to flour your hands but to wet them or oil them. Dough doesn't stick to your hands and result seems better.
I made olive and parmesan bread on the weekend that went down a treat.
-
I made some blue cheese, olive oil and black peppercorn loaves last weekend...ohhh..they were so moreish. But they almost a memory now..didn't last long..just a slice now and then..and they've soon dissapeared.
I'm terrible with exact recipes..having difficulty following them when it is to do with bread. My bread making is 'bit of this and that' and by the 'feel' too.
Next lot I'm going to treat myself for olive and rosemary loaf and hubby can have some sun dried tomatoes in his.
Roll on next weekend when I have for baking again..
-
Thanks goodlife for advice. will do what you say and see if its still alive when i get back!!!
-
Goodlife, my visiting German family are scoffing my sourdough as I write - it's like the sort of bread they are used to. On the same table are three loaves of white sourdough bread proving, and a rampant teenage jug of bubbling yeast.
However one of them, my daughter, needs gluten free bread, and I have bought her a small loaf for £3! She loves it, and is going to take a loaf home with her. She is starved of bread and misses it very much. She has tried making her own gluten free bread and it was a hard and tasteless disaster.
With all your experience in bread making, have you made gluten free bread? Have you any advice about how to go about it? I would love to try it while she is here over the next 9 days, so that we can experiment together and she can go on making it when she goes back to Germany (she has always made most of her family's bread with normal yeast).
-
I'm afraid I can't help you with glutein free bread...BUT...If I were to make some..I would buy some glutein free flour..take the recipe from that and combine it with mash potato.
See Hairy Bikers Potato bread recipe in BBC...potato makes bread nice and moist and it does bind incredients together nicely. I suspect glutein free bread can be bit crumbly.
I've made soft flat bread before that are glutein free...but they are not 'bready' as such.
I'm having to go to work now..but if you get the glutein free flour..I'm back in few hours..I've got the potato bread recipe and if you feel like. We could plan recipe together for you.. ;)
-
Thank you! The bakers next door sell buckwheat flour and something that keeps turning up in recipes called xanthum gum, so I shall be experimenting quite soon. I hadn't thought of potato, sounds good.
By the way, to anyone looking to use their sour dough in different ways: I often make pitta bread by rolling out ordinary dough in flour, and dry frying it until it puffs up and becomes hollow inside.
I wondered this morning if white sour dough would work like this, and found it does..... It takes just a few minutes per large pitta, and can then be cut open and filled with salads, meats, cheese, hummus, whatever.
-
You started me looking at gluten free ideas, have you come across this site? The original is http://www.thebakingbeauties.blogspot.fr (http://www.thebakingbeauties.blogspot.fr) (there are many archoived recipes including for bread) but they have now moved to www.thebakingbeauties.com (http://www.thebakingbeauties.com)
This page seemd interesting for you:
http://www.thebakingbeauties.blogspot.fr/p/flour-flour-blend-information.html (http://www.thebakingbeauties.blogspot.fr/p/flour-flour-blend-information.html)
And the recipes do look appetising, like http://thebakingbeauties.blogspot.fr/2009/02/another-wonderful-gluten-free-sandwich.html (http://thebakingbeauties.blogspot.fr/2009/02/another-wonderful-gluten-free-sandwich.html)
They are recommended by Dan Lepard from teh Guardian and his cooking is out of this world, I love his recipes, so it would seem to be a pretty good recommendation to me! can't see why you couldn't use sourdough yeast but it would need to have been started with a gluten free substance, I guess????
-
Hmm..as far as I know..buckwheat is not glutein free so if your daugter is very sensitive to glutein..even reduced amounts of glutein will make her 'ill'. I came across this recipe..
http://allrecipes.co.uk/recipe/2787/gluten-free-loaf.aspx
There is already potato flour in the recipe..but potato flour itself don't give any flavour to the bread it just binds the other incredient together.
You could go to any supermarket and buy 'glutein free bread flour mix'.
The hairy bikers recipe for potato bread is not G free but could be easily 'tampered' to suit your purpose.
Basically..peel and boil few potatoes until soft..drain and mash with small thingy of butter and let it cool down. I would prepare 1 large (fist size) potato for amount of dry incredients stated for 2 loaves. It is only to add 'flavour and moisture' not as 'main incredient'. In 'normal' bread there is used more.
If you use 'ready mix' flour..make the recipe as the packet says and add some of the potato to the dough..you might have to adjust for the moisture from the potatoes by adding extra 'flour'.
If you look at the recipe above..it uses yeast as well to give some 'flavour'. If there is non in the 'ready mix'..you could add touch to make it taste more bread like and you propably need to add touch of b.c.soda as well because of the mash.
I think it might be easiest to practise with 'ready mix' first..and if you are successful with the results..then you can carry on by adding some other incredients for flavour...onion seeds..touch of parmesan..etc... ;)
I think making glutein free bread is almost more like cake making as you don't really knead it to the 'death' as you do 'normal' bread.
I hope this is help for you..It is how I would aproach making glutein free bread..more of achemy and quess work than following a recipe..
-
Thanks to both of you. Much food for thought there. I'll let you know what we try in the end and how it turned out.....
-
Just want to report that my bread monster went berserk this evening, climbed out of a big jug , pushed the lid off, and spread across the table! The 10 family visitors here are eating the bread up like mad so I gave my monster a big feed thinking I would cook more bread tomorrow - and off it went!
I still think this is all black magic.......absolutely fascinating.
Daughter loves the buckwheat bread from the baker next door, and has not reacted to it with indigestion and headaches, so maybe the small amount of gluten in it is not enough to set her off. She is not officially celiac, just has bad reactions to wheat and some other flours. Thank goodness not buckwheat.
Life here is very frantic at the moment so I have not had time to experiment, but will report back if there is a lull and I can have a go. At least I now have some Xanthan gum or whatever its name is....
-
'The monster' is excellent cooker cleaning stuff.. ::) It takes some cleaning off once it has dried on surface over night..but the metal ring around hot plates come off clean!.. :o..happened to me once.. :-X
That's why in one of the earlier posts I mentioned "not to fill the starter container more than 2/3 full"..it will take off and surprise you... ;D Well...it really is active now.. ::) ;D
There has been some talk in web about some people showing signs of being celiac..but not reacting for more 'primitive' wheats..it is the 'curse of modern wheats..'
-
Yes, I have bought some spelt, but there are so many people running around (6 aged 1 to 16 plus all their parents) that filling them up is taking all my energy. Looking forward to trying out these flours.
-
It is amazing stuff. I got a pot out of the frdige this morning that has been in there for at least 6 weeks.
Gave it a feed and put it on my PC (excellent place for rising bread!) and it is going like the clappers..
-
It is amazing stuff. I got a pot out of the frdige this morning that has been in there for at least 6 weeks.
Gave it a feed and put it on my PC (excellent place for rising bread!) and it is going like the clappers..
:o..let hope it doesn't overflow on you PC..that would be some mess..
-
Hi goodlife.... well had my few days away and did what you said, good feed and fridged it.
just about to give it 3rd feed since getting back.
Do you think i should feed it for a few days before trying to use it for bread without yeast?
And also, just as a guide, roughly how long does it take to rise? just so I can plan out.
One last thing... Would I give it 2 risings like normal?
Thanks for all your help x
-
Do you think i should feed it for a few days before trying to use it for bread without yeast? Well, if it was fully functional starter before going away..it should not need feeding any further..when the yeast it active it should stay so when it has someting to feast on...and since you've already fed it, it should be fine.
As a really rought guide for rising time..warmer the conditions quicker it happens...but even with best of the conditions I would expect it to take few hours at least.
Usually if I make mine in a morning..by afternoon it has risen and ready for making loaves.
As for 2 risings..with wheat based dough yes..just as you would make with 'normal' yeast..only difference to baking with sourdough is that it takes longer and you are not in hurry to deal with the dough/loaves..it will wait until you are ready.. ;)
(I make my rye bread different way so with that I don't do the normal 2 risings.)
-
Yesterday i was given some Herman for a german friendship cake can i use some of this to make bread?
-
Yesterday i was given some Herman for a german friendship cake can i use some of this to make bread?
My sourdough starter started life as a herman. It is sweet so watch out to not add more sugar to the dough! I fed my herman with more flour and milk and just a pinch of sugar and now it is great bread starter. You might want to feed it up with just flour and milk and after a few days use that as your starter.
I usually cheat and add a pinch of yeast (means that out of one pouch of yeast I make 4 batches instead of two!) and the starter for bread, but on Saturday I ran out of yeast! So I made hot cross buns with just the starter and they came out very well.
-
oh dearie me. confession time...
well, i tried to post a query about the recipe but no-one got back to me in time, so went along and proofed the dough about 3 times, but in the end it became rather dry so i added a sprinkle of water to it. it got baked to the highest temp. in a fan ass. oven for 30m or so. it came out sounding hollow and the slashes brown. but cutting inside of it (waited til it cooled down, of course) there were few air pockets and it was dense. taste wasn't nice. so it was chucked. that was last wed.
what happened to the remaining starter? saved 100ml or so. and fed that for 2 days till i went away for Easter (Fri - Sun) and by then it was too, too late. the starter had mould fur on top. i had killed it (hadn't i??)
i'm now on Starter Attempt No. 2 2012 using just white flour - Day 1....
i'm a lost cause, ain't i...??? ::)
-
Nah - keep going - Starting from scratch can be hard (I cheated and bought a started in powder form!) but once you get one going it can last you for a lifetime..
-
Yesterday i was given some Herman for a german friendship cake can i use some of this to make bread?
My sourdough starter started life as a herman. It is sweet so watch out to not add more sugar to the dough! I fed my herman with more flour and milk and just a pinch of sugar and now it is great bread starter. You might want to feed it up with just flour and milk and after a few days use that as your starter.
I usually cheat and add a pinch of yeast (means that out of one pouch of yeast I make 4 batches instead of two!) and the starter for bread, but on Saturday I ran out of yeast! So I made hot cross buns with just the starter and they came out very well.
Ok I think then what I will do is when I get to day 10 to split this I will use 1/4 x 2 for cakes and then create 2 starters one for bread and of we like the cake one for sweet things I was told it made nice donuts :) thanks for the tips xx any good bread recipies??
-
was so busy last week preparing myself for going away that i forgot to ask the cat-sitter to feed my 'other pet'!!! what a ditz i am! am the original poster to this thread and so far everyone else have succeeded in their first bakes and mine, well... i died with the first of many bodged-up beginnings... ::) ::) sorry to have let you down goodlife... really, did have good intentions.. am home now for the next couple of weeks with no intended out of town visits.. promise will be a good girl from now! ;D
-
Ah..it happens all of us.. ;) I've started from scratch several times now... :-X
But now that I've got active starter again..I can share some of it with you.
-
Yesterday i was given some Herman for a german friendship cake can i use some of this to make bread?
Hi Cambourne, I'm in just the same situation and hoping to make my starter work a bit harder for me rather than give it away! :)
Today is the first go at going "non-cake". Right now I'm making some English muffins - I'll let you know how I get on later, but the original recipe is at http://www.thefreshloaf.com/node/3241/sourdough-english-muffins.
Can I also ask everyone whether they have combined a sourdough starter with a (sharp intake of breath anticipated) breadmaker recipe????
-
Can I also ask everyone whether they have combined a sourdough starter with a (sharp intake of breath anticipated) breadmaker recipe????
I have had good results in the bread machine, but what I usually do is first combine the starter with the liquid, at room temperature. Give it about an hour in the liquid till it starts to get all cloudy. Then pop on the dry stuff and start the cycle. Then I find that it "takes" better with the dough. To be honest it doesn't really get long enough to rise in the bread machine. Try a longer cycle, like for wholewheat bread.
You might need to adjust the flour to liquid ratio (because the starter tends to have moisture in it)- have a look at the dough once it is well mixed, it should be springy and should form a nice coherent ball. If it's not coming together properly (sticking to sides) sprinkle on a wee bit of flour until it comes together. If it's not a nice smooth ball, but is kind of dry, you might need to put on a few drops of water.
-
Can I also ask everyone whether they have combined a sourdough starter with a (sharp intake of breath anticipated) breadmaker recipe?Yes I have..but I use white sourdough base for machine, it seem to be little bit faster..rye starter is too slow and heavy for breadmachine to cope with.
I use cupfull of starter..adding little warm water and rest of the incredients as by the usual 'recipe'..the flour I have to quess and adjust as the dough is been kneeded...oh..and I use half amount less of dry yeast than I would normally.
They starter is not fast enough to raise the whole loaf..but it is enough in addition for smaller amount of yeast.
I 'treat' starter in breadmachine more of as 'flavouring incredient' rather than 'raising agent'.. ;)
-
I am on my 4th or 5th batch of excellent bread, well risen, aerated, chewy, tasty, even the little ones eat it (1, 5 and 6). Can hardly remember what else I have written on here, sorry if I am repeating myself, but I have a batch of dough rising at the moment ready for big family "Go Ape" forest picnic tomorrow (about 22 people? Given up counting) and mean to make pitta breads in the morning by rolling out lumps on a floury board until they are very thin, then putting them into a hot oven to puff up and then sink down into pockets that can be filled with all sorts of stuff I am providing (grated cheese, egg mayonnaise, bits of cooked chicken, salads, hummus, sliced cucumber and tomatoes, cream cheese mixed with herbs, fried bacon etc etc etc).
Wish me luck. I have done some small trials that worked but this is the big one.
Gluten free bread: the baker next door has been kind enough to give me a list of ingredients but assistant did not know the proportions or method, but I think we can work it out, and they are ordering me potato flour (the one flour I have not yet got). Daughter still loves the bought loaves (£3!) and is very keen to take recipe and ingredients back to Germany on Saturday.
Apparently buckwheat flour here is better - more gluten free - than in Germany......
-
oh crumpets might work as well ;D
good luck with the big bake :)
-
Just made my 1st loaf without yeast. its been proving for about 3 hours in the kitchen. i was wondering if i should knock it back now and cook it late tonight or leave it til tomo afternoon (after work) and then knock it back and cook then.. looks about twice the size at the mo.
-
If it is twice the size then go for it but it wont be an early night!
I do have problems timing my sourdough. I want bread for Saturday morning so I have to do it Friday. This means mixing and kneeding pre work but I can work longish hours so when I get in it has normally gone mad or even collapsed. Then I have to wait around for another 4 hours to prove before baking.
That is if I dont have a beer too many and forget what I was doing...
-
I use my bread machine to do the kneeling and then move to baking tin :) for final rise before baking
-
I decided to leave it til tomo! dont know if I am doing the right thing or not, but am off to bed in a mo and get up early. So am hoping its going to be ok there left for 24 hrs.
Its now 3 times the size it was..
I have really been enjoying this thread, a good learning curve. Thanks all
-
Thank you everyone for comments wrt breadmaker recipes with a starter. :)
Btw, the English muffins came out well (see the link earlier) - one friendship cake starter batch makes two quantities of the recipe.
-
well herman is fed and tripled in size !!
Husbands a little confused by all this but willing to give the cake and bread a go before making a judgement.
-
Ah..it happens all of us.. ;) I've started from scratch several times now... :-X
But now that I've got active starter again..I can share some of it with you.
oh thanks!!! are you sure. it's a bit of a faff to send thru' the post. whereabouts are you in Notts? (don't have a car, btw..)
i'd appreciate it if you can.. but i don't mind starting all over again for the umpteenth time.. really.. i can persevere...
-
I have fallen into a very happy routine with this sourdough starter, known as the Bread Monster since it first erupted out of its jug (jug now kept in a bowl in case). I actually think it is easier than when I used to buy yeast. The wild yeast seems to be more energetic and active.
It is very easy to feed the Monster first thing in the morning; easy to tip it into a large bowl of flour and salt when it has reached the top of the jug; I have been using two big round non-stick cake tins with removable sides, and after kneading the dough, I half fill both of them and they sit around peacefully swelling under a damp cloth until I think they are large enough to cook.
The dough is incredibly tolerant, as Goodlife says. If you are out all day or too busy, it just sits there waiting for you.
I cover the base of the tins with sesame seed to make sure the cooked loaves slide off easily, and because I like them. I carve each round loaf into two pieces for freezing (now my immense and ravenous family has gone home). The texture and flavour of every loaf I have made is just perfect and consistent.
I have sent my daughter home to Germany with a jamjar of the starter. She can't eat this bread herself because of its gluten, but her family love it.
-
I've got bad habbit with killing my starter when stored away for a break in fridge...out of sight, out of mind.. ::) While its bubbling away on counter I'm keeping eye on it and it gets looked after.
And now that I've finally mastered its use in breadmachine , it gets regularly used too. Handbaking is luxury for me that I find chore if not in mood for it.. ::)
My good old faithful machine is so easy and I can forget it until my nose wake the brain with 'FOOD!' message.. ;D
I'm being 'lazy' this morning..even I have time for 'proper' baking..machine is on and lovely sourdough is getting good 'work out'. YUM YUM..fresh bread for lunch.. ;D
-
Hi All
Over the last nine days Goodlife has been guiding me through making my first Sour Dough Loaf. Today was baking day and I am really pleased with the result ;D Not the best shaped loaf...(I will have to work on that) but the texture is lovely.
Here are a couple of pictures...
(http://i255.photobucket.com/albums/hh131/jazzbyrd/ff980a72.jpg)
(http://i255.photobucket.com/albums/hh131/jazzbyrd/c8ac0935.jpg)
Thank you Goodlife it was fun :D
Duke
-
Duke, my last one was like that kinda shape... I put cheese and onion on the top b4 baking. Then I cut it into wedges, sliced and filled it.
Will try n post pic from my phone after...
I would like to know how to get it to rise on a flat pan, instead of spreading out?
Today I did a 50/50 loaf, in a tin. Raised in the airing cupboard for 3 hours, knocked back, raised again for 3 hours (at this point should have gone in the oven) left it for another hour (4hours) as I was cooking dinner and wanted to put it in hot with pots, It had over risen a bit... so lost the nice rounded top. Stuck to its shower cap!! and so collapsed a little! Cooked it anyway, looks like it might be ok, just flat topped loaf.
Gonna have a few trials with this til we get there I think x
-
(http://i7.photobucket.com/albums/y257/jesssands1/2012-04-11171544.jpg)
-
Jesslands,
I think I will bake my next one in a deep round cake tin. I have seen online someone baking theirs in a casserole pan but I can't remember where I saw it. If I find it I will send it to you.
duke :)
-
How nice to see some photos of your breads.. ;D YUM!
I'm glad you've had such a success with it.. ;)
-
Good idea how to store some sourdough and other baking 'stuff'... http://www.danlepard.com/forum/viewtopic.php?f=3&t=2243
-
Big round deep cake tins: that's how I have cooked all mine so far; they still look round and fat, but go upwards a bit more and have a regular shape.
Lovely to see the photographs! The cheese and onion looks fantastic!
-
As gluten & dairy intolerant I feel like getting on to the moderators about this ;) ;D.
It all looks amazing, if only ::). Hope you all enjoy your handywork ;D.
-
I'm just posting picture of my 100% rye loaves to show what kind of texture the bread is. I couldn't attach any photos to my PM so I post it here to see. These are made with sourdough and cooked in tins.
-
Oh yes I can see the different texture. Nice looking loaves Goodlife :) Has any one used their sourdough for pizza?
Duke
-
Today I made my very first Herman cake and it has turned out pretty well. (Someone I gave my sour dough starter to countered with her Herman starter!) Following advice I used a large shallow baking tin, and it took 40 minutes more than the suggested time (45 minutes) to look properly cooked. If I had used a deeper, smaller tin I am not sure the result would have been edible.
I have read complaints that the Herman cakes are too sweet, and less sugar should be used. I followed the standard instructions exactly, this first time, and although I am not much of a cake eater and do not like very sweet things, I find this just the right balance. It is really delicious.
It was very easy to mix up the ingredients, too. I think this will become a standard family cake for visitors, if I can find a way of preserving the starter without constantly making unwanted cakes.....
-
Hi there,
Wrt Herman starter:
I have divided up the starter as per the day 9 instructions and kept spares in margarine tubs in the fridge in the fridge, but find I need to give them a quick stir from time to time as it doesn't stop , even with no other attention.
I have seen a lot of refs to freezing sourdough starter on the internet, both dry and as a liquid, and I'd be interested in what our experienced bakers do
-
That's helpful, thanks. The Herman instructions are so definite about not going in the fridge, but I imagine the sweet starter is very like the sourdough starter, tough as old boots and not very fussy about what happens to it in spite of the ten day routine insisted on.
-
My second sourdough using my original starter...... This one is a bit taller and tastes much better!
(http://i255.photobucket.com/albums/hh131/jazzbyrd/8cd64359.jpg)
Duke
-
Ohh...look at that!..what a beauty..its shame to cut it.. ::) ;D
-
;) ;D
Duke
-
So...what did you do differently this time to get it to rise higher rather than spreading?
-
Wow - thats a keeper!
-
This time the dough was a bit firmer than the first one. When I cut into it the air holes were much smaller but plentiful. I am really enjoying this whole process ....thanks Goodlife :)
Barridale Nick I might even invest in that dome you recommended.
Duke
-
This thread has inspired me to make my own sourdough starter. It has already started to work - only five days and it's bubbling well. I'll use half with the ciabatta flour this weekend and hopefully will have my first proper sourdough loaf in a couple more days. ;D
Alison
-
Just knocking one up today and I hope I get a rise like the pic. Just started feeding my starter with spelt flour and it seems to love it - so I have introduced a 20-80 mix of spelt and strong bread flour for todays loaf just to see if there is much a taste difference.
-
I've got one in the airing cupboard right now, on its second rise.
Its not quite 50/50 but did it 200g wholemeal and 300g strong white with a couple of table spoons of the starter. I am now keeping the starter in the fridge and just giving it 2 feeds a week. I took it out yest, fed it again and used it this morning.
I got it in my cake tin to keep shape but I also started to make an apple cake, which now I can't finish until my bread is cooked!
-
Our village baker has been promoting a sour dough fortnight which prompts me to revive this interesting thread. Goodlife's advice was prominent and helpful. Is anyone still making it? I gave it up 4 years ago but am prompted to start again by the delicious taste, texture and crust of our baker's loaves.
-
It's delicious, isn't it? I must admit to using a breadmaker for yeasted loaves in order to top up the supply, and for fruit bread for the grandchildren, but we regularly do a 10 or 12 loaf batch of white/rye sourdough and store them in the freezer.
-
Odd I was sure I posted here yesterday! Anyway I do still make a sourdough every now and then. I find the starter keeps in the fridge for weeks - I just get it out on a Wed morning to feed up and revitalise for Friday to make a loaf and then pop it back in the fridge again..
Now you have got me thinking I may make one at the weekend...
-
I make a loaf every week, starting on Friday morning and baking on a Sunday night.. Such a simple thing to do and gives me sandwiches on Monday and toast for the rest of the week. A real pleasure!
So here's one from last month.
OC
-
BarriedaleNick, if you have a starter and don't want to bake for a while, you can freeze the starter and reconstitute. Have done this several times.
I have seen dry sourdough starters in sachets, which means you can also dry, grind up and eventually reconstitute a starter (but haven't done this myself).
Looking good Old Central :sunny:
:wave:
-
Galina is right, Sometimes I don't use mine but I keep feeding it and when it gets a bit big, I freeze it. I do keep it in the fridge if I am not baking much but it wakes up when I bring it out. Mine is pretty old now, occasionally it gets a bit weary and is a bit slow to respond but you can cheat a wee bit and give it a few granules of yeast to perk it up is you really find it needs it, I find the kitchen warmth is enough though.
You can get them freeze dried. I often see San Francisco ones for sale here which makes me laugh because of course it will naturalize to the wild yeasts in your area so it is not San Francisco for very long but it is a start.
It gives me a sort of good feeling making sour dough, I guess if I had been born a hundre years before I would have been making it in a covered wagon, probably while I turned the butter paddle with my foot. LOL