Sourdough breadmaking
Discussion
LaurasOtherHalf said:
Day 3 and we’re starting to see some action.
I’m just leaving out in the kitchen, do some of you refrigerate?
Whilst starting (circa 7 days) it needs to be left at room temperature. Once it’s established then you can stick in the fridge rather than having to feed every day you can feed once a week I’m just leaving out in the kitchen, do some of you refrigerate?
andrewjamesroberts said:
LaurasOtherHalf said:
Day 3 and we’re starting to see some action.
I’m just leaving out in the kitchen, do some of you refrigerate?
Whilst starting (circa 7 days) it needs to be left at room temperature. Once it’s established then you can stick in the fridge rather than having to feed every day you can feed once a week I’m just leaving out in the kitchen, do some of you refrigerate?
Sadly not a sourdough question as I still can't buy flour but this seem like a sensible place for the question.
Anyone ever made Spelt bread? Is he dough supposed to be wetter than normal?
Despite the lack of flour around I've been able to find some packet bread mixes so have been using them. Just tried a spelt one and stupidly put in all the water (dough hooks rather than hand kneading) as the previous mixes I've used have been bang on the quantities. Ended up having to add several spoons of normal flour to get what I'd usually consider to be a rather too wet dough.
Anyone ever made Spelt bread? Is he dough supposed to be wetter than normal?
Despite the lack of flour around I've been able to find some packet bread mixes so have been using them. Just tried a spelt one and stupidly put in all the water (dough hooks rather than hand kneading) as the previous mixes I've used have been bang on the quantities. Ended up having to add several spoons of normal flour to get what I'd usually consider to be a rather too wet dough.
RizzoTheRat said:
Sadly not a sourdough question as I still can't buy flour but this seem like a sensible place for the question.
I just ordered from here, if it helps, although the online shop opened at 10am and had sold out (reached the max orders they can process daily) by 10.20am!https://www.fwpmatthews.co.uk/
Shop opens again on Monday, so if you can be online at ten on the dot, you might be able to get some flour.
I'm in the Netherlands. Not been making much bread the last year or two as commuting UK-Netherlands a lot, now we've moved here, got most of our kitchen stuff here, and am working from home so plenty of time, but can't get the flour.
There's a localish windmill that normally runs a few days a week and sells stone ground bread flour but they're closed at the moment.
There's a localish windmill that normally runs a few days a week and sells stone ground bread flour but they're closed at the moment.
RizzoTheRat said:
I'm in the Netherlands. Not been making much bread the last year or two as commuting UK-Netherlands a lot, now we've moved here, got most of our kitchen stuff here, and am working from home so plenty of time, but can't get the flour.
There's a localish windmill that normally runs a few days a week and sells stone ground bread flour but they're closed at the moment.
There's a localish windmill that normally runs a few days a week and sells stone ground bread flour but they're closed at the moment.
LaurasOtherHalf said:
Day 3 and we’re starting to see some action.
I’m just leaving out in the kitchen, do some of you refrigerate?
Fed again this afternoon, same again of tablespoon of rye and pizza flour with 2 of water. Had a quick sniff and it’s on its way I reckon, very yeasty with a hint of vinegar. I’m just leaving out in the kitchen, do some of you refrigerate?
, with the lines:
I wanna play!
Low on yeast, but plenty of flour, so wanted to get a starter going as we seem to be doing bread/pizza/etc a few times a week.
I currently have plain flour and strong bread flour. Looking through the thread, seems the strong bread flour is best to use. I also have 00 flour on order, should I wait for that?
Need to purchase a Banneton, do I need to buy anything to bake in, or just put it on a tray?
Anyone recommend the besdt way to do a starter? TIA
Low on yeast, but plenty of flour, so wanted to get a starter going as we seem to be doing bread/pizza/etc a few times a week.
I currently have plain flour and strong bread flour. Looking through the thread, seems the strong bread flour is best to use. I also have 00 flour on order, should I wait for that?
Need to purchase a Banneton, do I need to buy anything to bake in, or just put it on a tray?
Anyone recommend the besdt way to do a starter? TIA
illmonkey said:
I wanna play!
Low on yeast, but plenty of flour, so wanted to get a starter going as we seem to be doing bread/pizza/etc a few times a week.
I currently have plain flour and strong bread flour. Looking through the thread, seems the strong bread flour is best to use. I also have 00 flour on order, should I wait for that?
Need to purchase a Banneton, do I need to buy anything to bake in, or just put it on a tray?
Anyone recommend the besdt way to do a starter? TIA
You don’t need any special equipment; I started off following these instructions and using regular strong white flour and it worked fine (my recipe is a few pages back in this thread):Low on yeast, but plenty of flour, so wanted to get a starter going as we seem to be doing bread/pizza/etc a few times a week.
I currently have plain flour and strong bread flour. Looking through the thread, seems the strong bread flour is best to use. I also have 00 flour on order, should I wait for that?
Need to purchase a Banneton, do I need to buy anything to bake in, or just put it on a tray?
Anyone recommend the besdt way to do a starter? TIA
https://youtu.be/2FVfJTGpXnU
Starter instructions I followed are here:
https://www.theclevercarrot.com/2019/03/beginner-s...
Good luck and post pics of your results!
I have also been getting into Sough Dough bread making during the lock down. My neighbour is from San Franciso and has started his own youtube channel on how to make Sough Dough from scratch https://www.youtube.com/channel/UCcy9_3B_Iqti1Yx_S...
Luckily he already gave me some starter to work from, and helped out with some flour to make the breads. Locally I havent been able to get anymore bread flour, so going to attempt a loaf with plain flour this weekend. I do need to purchase a banneton(s) as curently using a large mixing bowl for the fridge resting which is not ideal.
The crusts are very dark at the moment as I am using oil rather than rice flour.
First Loaf
Second Loaf
Luckily he already gave me some starter to work from, and helped out with some flour to make the breads. Locally I havent been able to get anymore bread flour, so going to attempt a loaf with plain flour this weekend. I do need to purchase a banneton(s) as curently using a large mixing bowl for the fridge resting which is not ideal.
The crusts are very dark at the moment as I am using oil rather than rice flour.
First Loaf
Second Loaf
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