Sourdough breadmaking
Discussion
prand said:
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.
I have a bought-in starter I'm feeding at the moment and I don't think it's going too well. I'm a definite subscriber to the theory that the wild yeasts in the air in your own house are what's needed.
Pleased with today’s effort...my second loaf ever!
350g strong white flour
175ml water
175g starter
1 teaspoon salt
Mix, knead. Prove in warm spot 4 hours. Knock back, shape and put into a bowl lined with floured tea towel. Put in fridge overnight for slow second rise.
Turn out onto baking tray and bake for 20mins at 220 then 20mins at 190. Add 150ml of water to a dish in oven to create steam for first 20mins.
I also took tips from this...
https://youtu.be/2FVfJTGpXnU
350g strong white flour
175ml water
175g starter
1 teaspoon salt
Mix, knead. Prove in warm spot 4 hours. Knock back, shape and put into a bowl lined with floured tea towel. Put in fridge overnight for slow second rise.
Turn out onto baking tray and bake for 20mins at 220 then 20mins at 190. Add 150ml of water to a dish in oven to create steam for first 20mins.
I also took tips from this...
https://youtu.be/2FVfJTGpXnU
Edited by chemistry on Saturday 4th April 10:03
Some great looking bread here!
I was doing some of this a few years ago with mixed success. Have now started a new starter - must admit cheating a little, I added a wee pinch of bread yeast, a spoonful of water from some home made sauerkraut and a spoon of raw honey. All should be home to some funky cultures. I do regret the bread yeast as it’ll likely outcompete the others.
I was doing some of this a few years ago with mixed success. Have now started a new starter - must admit cheating a little, I added a wee pinch of bread yeast, a spoonful of water from some home made sauerkraut and a spoon of raw honey. All should be home to some funky cultures. I do regret the bread yeast as it’ll likely outcompete the others.
chemistry said:
jet_noise said:
It does.
But why are you using a chopping board that is reserved for jellyfish?
Because it reminds me of the angle control on the jellyfish launcher in my Landy, obviously...But why are you using a chopping board that is reserved for jellyfish?
Edited by chemistry on Saturday 4th April 14:03
The likeness to dip/main beam indicator came first to mind but jellyfish seemed to have even higher comedy potential. YMMV
Day 2 of starter making, and we have life! I used a 50/50 mix of plain flour and organic rye, and a similar amount of water.
The starter is called Laura (my wife named her after a baker friend of hers, our previous starter was called Linda after the famous mother Linda Bellingham, sadly our Linda passed away in the fridge while we were on holiday).
I'll continue feeding Laura for a few more days and all going well, we can start baking! I do need to get a decent supply of flour as baking bread uses a lot of flour (easy to use up 1kg a batch)
The starter is called Laura (my wife named her after a baker friend of hers, our previous starter was called Linda after the famous mother Linda Bellingham, sadly our Linda passed away in the fridge while we were on holiday).
I'll continue feeding Laura for a few more days and all going well, we can start baking! I do need to get a decent supply of flour as baking bread uses a lot of flour (easy to use up 1kg a batch)
Edited by prand on Monday 6th April 13:19
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