Sourdough breadmaking

Author
Discussion

uncinqsix

3,239 posts

209 months

Wednesday 19th October 2016
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Mobile Chicane said:
What have you got to lose? Yeast is yeast:

http://metro.co.uk/2015/11/25/this-woman-is-making...
The rational part of me knows that there isn't anything wrong with that, but still....

Eww.

monoloco

289 posts

191 months

Thursday 20th October 2016
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Mobile Chicane said:
What have you got to lose? Yeast is yeast:

http://metro.co.uk/2015/11/25/this-woman-is-making...
call me old fashioned but YUK !!! Mind you, having made her fanny-bread I suppose all she needs is some knob-cheese to go with itrofl

tomsugden

2,233 posts

227 months

Sunday 30th October 2016
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A question for the experts please - I have followed the instructions on the first page of this thread for making the starter mix. Is it normal that it stinks after about 5 days?

Edited by tomsugden on Sunday 30th October 09:13

uncinqsix

3,239 posts

209 months

Monday 31st October 2016
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If it smells bad or "off", chuck it out. It should smell slightly yeasty or sourish.

AndyHCZ

171 posts

118 months

Monday 2nd January 2017
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This thread is still alive? smile

Here was one of my XMAS loaves:



I cannot recommend enough using the 'dutch oven' method or this http://bakerybits.co.uk/bakery-equipment/baking-st... You really do get the finish of professional loaves at home when using these methods.

uncinqsix

3,239 posts

209 months

Sunday 2nd April 2017
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My wife was running the baking stall at our school fair today. One of the other parents had donated a bag of flour, so I made some sourdough baguettes:



They sold out quite quickly smile


Just realised that my starter is now over 9 years old and would have made in the region of 450 loaves in its life so far!

Greshamst

2,028 posts

119 months

Thursday 2nd April 2020
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Thought I’d revive this thread, given the time available and lack of yeast, I’m about to get started on my sourdough mother smile

Does anyone make their own sourdough pizza dough, and care to share their recipe?

jet_noise

5,630 posts

181 months

Thursday 2nd April 2020
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Had a go, failed. Unless it's supposed to be like dwarf bread (Terry Pratchett smile ).
Such a shame after all that effort. And bread flour. Which is also in short supply.

Lynchie999

3,421 posts

152 months

Thursday 2nd April 2020
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Ive been doing sourdough for about a year and a bit...

... got a decent "loaf" going that I'm happy with, not massive holes but a decent bread - light and springy ... normally use a mixture of White (60%) / Waitrose Canadian stoneground brown (really nice) (30%) and a bit of rye flour if I have it...

... it also doesn't "bust out" like the example about much... but still tastes goods...

prand

5,910 posts

195 months

Thursday 2nd April 2020
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I'm afraid I've given up with sourdough. The only bread I make now has no yeast at all, just a simple flatbread that we eat (probably twice a week) with stews and curries. It needs just flour, plain yoghurt and a pinch of salt cooked on a hot griddle, takes about 15-20 minutes to make.

Perhaps now I'm at home for a while I have the time to play around with starter, sponges and long rises. I'll see if I can grow myself a mother...

lauda

3,446 posts

206 months

Thursday 2nd April 2020
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uncinqsix said:
My wife was running the baking stall at our school fair today. One of the other parents had donated a bag of flour, so I made some sourdough baguettes:



They sold out quite quickly smile


Just realised that my starter is now over 9 years old and would have made in the region of 450 loaves in its life so far!
This didn't get the credit it deserved at the time. Those baguettes look fantastic.

Hanglow

116 posts

58 months

Thursday 2nd April 2020
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Greshamst said:
Thought I’d revive this thread, given the time available and lack of yeast, I’m about to get started on my sourdough mother smile

Does anyone make their own sourdough pizza dough, and care to share their recipe?
for 4 260g pizza balls, 18 hour dough @20c . Not all sourdoughs are similar so you may need to adjust the amount in the future depending on your results, i.e more or less.

600g strong white flour/00 flour etc
350g water
60g active sourdough starter
18g salt
12g lard or oil



mix and knead, let it rest for an hour then form into balls, put balls into dough box. Leave balls for 17 hours at 20c.

uncinqsix

3,239 posts

209 months

Thursday 2nd April 2020
quotequote all
lauda said:
uncinqsix said:
My wife was running the baking stall at our school fair today. One of the other parents had donated a bag of flour, so I made some sourdough baguettes:



They sold out quite quickly smile


Just realised that my starter is now over 9 years old and would have made in the region of 450 loaves in its life so far!
This didn't get the credit it deserved at the time. Those baguettes look fantastic.
Ha! 3 years ago now! The starter had its 12th birthday in January and is still going strong (currently 3 loaves a week in lock down)

Venisonpie

3,231 posts

81 months

Friday 3rd April 2020
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Some great looking bread there. Where can you get starter yeast?

RizzoTheRat

25,085 posts

191 months

Friday 3rd April 2020
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Venisonpie said:
Some great looking bread there. Where can you get starter yeast?
The point with sourdough is you use wild yeast. When I had a go some years back I used Rye flour and it took a week or so to get going. Other recipes say put a grape in to use the yeasts on it's skin.

prand

5,910 posts

195 months

Friday 3rd April 2020
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RizzoTheRat said:
Venisonpie said:
Some great looking bread there. Where can you get starter yeast?
The point with sourdough is you use wild yeast. When I had a go some years back I used Rye flour and it took a week or so to get going. Other recipes say put a grape in to use the yeasts on it's skin.
I bought a small carton of starter from a seller on eBay. only cost a couple of quid and worked fine. Blimey - the prices have gone up a bit!

I'm not sure of the veracity of this, but there is some discussion that to get the best benefits of natural, local yeasts and friendly bacteria,(to help with immunity and allergies, like if you eat locally produced honey), then make a starter by leaving it open in your own house to start it off and dont use imported yeasts.

Lynchie999

3,421 posts

152 months

Friday 3rd April 2020
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RizzoTheRat said:
Venisonpie said:
Some great looking bread there. Where can you get starter yeast?
The point with sourdough is you use wild yeast. When I had a go some years back I used Rye flour and it took a week or so to get going. Other recipes say put a grape in to use the yeasts on it's skin.
I thought the yeasts were in the flour... the sugars in the grapes is what kicks it off, I put apple in mine to get it going... Paul Hollywood recipe I think...

RizzoTheRat

25,085 posts

191 months

Friday 3rd April 2020
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Yeah, Paul Hollywoods one definitely puts some fruit in, but some purists claim that's not doing it right. I suspect there is no right answer.

Working from home with the time do it and eating a lot more bread as I'm not buying lunch in the canteen, so would be an ideal time to get back in to it if only I could buy some bloody flour! The supermarkets are all out and the local mills (I'm in the Netherlands, there are several around that normally operate a couple of days a week) are all closed.

chemistry

2,122 posts

108 months

Friday 3rd April 2020
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After growing my first starter (Boris) for just over a week, I baked my first loaf this morning.

I am pathetically proud.




Bonefish Blues

26,448 posts

222 months

Friday 3rd April 2020
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That's very fine indeed smile