Sourdough

dooderooni

dooderooni

Well-known member
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 just restarted. I let my starter die a few months ago but my sister gave me some a couple of weeks back. Made two loaves at the weekend and am planning sourdough pizza bases for Friday or Saturday. The problem these days is buying flour. I tried everywhere and managed to get a couple of bags of own brand white from Sainsburys. My wife has since snaffled a bag of wholemeal from the same shop.
 
dooderooni said:
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
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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've got some spelt, some wholemeal and some plain flour so I may be experimenting a bit.
The wholemeal is making the starter currently.
 
I was thinking of doing this but was concerned that my starter would become self aware and try to take over the world like skynet.
Plus my former baking record counts against me. I once tried to make a rosemary foggacia but accidentally created pure evil. The Vatican had to send a couple of priests round to sort it out. I was excommunicated. :cry:
 
saw 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
 
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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dooderooni said:
Never thought about sauerkraut. How long before it is edible?
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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.
 
TheFair86 said:
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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View attachment 1593
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Good structure there. Is it like a Dutch oven that you used?
 
BlindBoyGrunt said:
Good structure there. Is it like a Dutch oven that you used?
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Yeah it’s a cast iron Dutch oven. Was a typo in my last post when I said duty ovenLeave the lid on for the first part of the bake and the steam is trapped inside so it rises well but retains moisture, take it off for last part and it browns well for a crunchy crust

the book Flour Water Salt Yeast is a great book for anyone interested in bread making, the pdf is easy to find online. Loads of sourdough recipes, teaches you about staters, polish, flour / hydration ratios, flour types etc

I use marriages Canadian strong white flour. Local food wholesaler gets it in for 21 quid for a 25kg sack
 
Re ancient sourdoughs, from what I’ve read once you’ve had it in your collection for a period of time it’s basically a separate strain as there are yeasts occurring naturally in the air and they’ll interact with what you have in your starter and it will soon develop, so generally a waste of money to spend on expensive starters that claim to be ancient or from set regions as within a couple of feeds it won’t be much different from what you’d make yourself. They can be useful if you want to just get one right away but they’re fairly easy to get going, and as said you can get them in the fridge to keep them dormant, but then you need to plan when you’re gonna use it again to ramp up it’s feeding schedule again.

If anyone would like a copy of the book in pdf, shoot me a Pm and I’ll dig it out
 
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