My wife and daughter have just finished making sourdough... aaargh no salt dough models. That was a waste of a post, not even nearly relevant.I have a 3 day old starter growing very nicely and can't wait until Sunday when I make my first loaf with it.
If anyone is interested in giving it a go then you could do worse than have a look at this link
I've some sauerkraut on the go 3 weeks into fermentation.I have a 3 day old starter growing very nicely and can't wait until Sunday when I make my first loaf with it.
If anyone is interested in giving it a go then you could do worse than have a look at this link
Never thought about sauerkraut. How long before it is edible?I've some sauerkraut on the go 3 weeks into fermentation.
There are even Sourdough hotels who will look after your starter if you go on holidaysaw a documentary a while back where they said a sour dough was over 100 years old and they kept cutting half away everz time it doubled in size
To become sauerkraut it needs few weeks but the longer you leave it the more the flavour intensifies. Im leaving mine for 6 weeks and I'll try it. I don't want it too vinegar'y like some shop bought ones. It's got caraway seeds and black peppercorns for flavour as well as the salt.Never thought about sauerkraut. How long before it is edible?
Sounds nice.To become sauerkraut it needs few weeks but the longer you leave it the more the flavour intensifies. Im leaving mine for 6 weeks and I'll try it. I don't want it too vinegar'y like some shop bought ones. It's got caraway seeds and black peppercorns for flavour as well as the salt.
Good structure there. Is it like a Dutch oven that you used?I used to do sourdoughs all the time but I find the Saturday bread recipe from Flour Water Salt Yeast to be just as good and no msssinf around with starters
just find it so wasteful, even when you’re doing things like making pizza dough or sourdough pancakes you’re still always discarding stuff, and need to make sure it’s ready for the day you bake. The Saturday bread recipe just takes time hence the name but it’s still very good. I use a cast iron duty oven for a solid crust and steam captures before taking the lid off
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Dood, stick a little in the fridge in a small jar. It will lie dormant.There are even Sourdough hotels who will look after your starter if you go on holiday
A Dutch Oven you say........Good structure there. Is it like a Dutch oven that you used?
I have a small jar ready, though I don't think I'll be going on holiday just yetDood, stick a little in the fridge in a small jar. It will lie dormant.
Good structure there. Is it like a Dutch oven that you used?
Horrible stuff imho - give me a crusty whole meal anyday