Sourdough breadmaking
Discussion
Mobile Chicane said:
The rational part of me knows that there isn't anything wrong with that, but still....Eww.
Mobile Chicane said:
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 itThis thread is still alive?
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.
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.
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
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!
They sold out quite quickly
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!
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...
... 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...
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...
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...
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
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.They sold out quite quickly
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 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
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.Does anyone make their own sourdough pizza dough, and care to share their recipe?
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.
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
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.They sold out quite quickly
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!
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'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.
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.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.
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.
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