Sourdough breadmaking

[chemistry]

Jockinthebox said:

Looks really good! I’m noting the rings from the banneton basket...very flash!

[chemistry]

prand said:

Had a go at Hot Cross Buns with my new starter Laura. Quite pleased how they came out, they are ugly but vaguely recognisable, and pretty tasty.

Hadn’t thought of this; great idea!

[chemistry]

thebraketester said:

Well... my first attempt at starter didnt really work out. Got to about day 5 with very little activity. Starting again

Have you tried mixing different flours in? Might be worth giving yours another feed and stir with a couple of different flours if you have them, before chucking it out?

[Jockinthebox]

chemistry said:

Jockinthebox said:

Looks really good! I’m noting the rings from the banneton basket...very flash!

Done a wee bit of cooking/baking in the past

[prand]

chemistry said:

Hadn’t thought of this; great idea!

I also made the kids some small pizzas for lunch, I mixed up about 150gms of flour, 50 of starter, some olive oil and a bit of water first thing and let it prove, but they were eaten before I could get any photos!

[thebraketester]

Must have been the flour I used. I started that last night and had more activity than the last 5 days of my first attempt.

[chemistry]

thebraketester said:

Must have been the flour I used. I started that last night and had more activity than the last 5 days of my first attempt.

Looking good

[Lynchie999]

thebraketester said:

Must have been the flour I used. I started that last night and had more activity than the last 5 days of my first attempt.

... also helps its been warmer the past few days... my starter goes nuts in the summer...

[LaurasOtherHalf]

Do you need rye flour for the starter or can you manage with plain?

[thebraketester]

LaurasOtherHalf said:

Do you need rye flour for the starter or can you manage with plain?

Plain flour didn’t work for me. My second attempt used strong white bread flour and seems like it’s working.

[LaurasOtherHalf]

thebraketester said:

LaurasOtherHalf said:

Do you need rye flour for the starter or can you manage with plain?

Plain flour didn’t work for me. My second attempt used strong white bread flour and seems like it’s working.

I've got a sack of pizza flour I'm using fo everything now, I'll have to give it a go.

[number2]

So much different info online I used Chemistry's recipe for my first sourdough. It worked well!

I think I should have been a tad more aggressive on knocking back as there's a large bubble in the bread which meant it raised lop sided.

Picture below:

[andrewjamesroberts]

I’m in!

My starter has been starting for the past 10 days it’s time time to make some bread. I haven’t made sour dough in 5 or so years!

Used the BBC recipe for first go (with slightly reduced quantities as I need to increase my starter!





Tastes lovely but didn’t raise as much as I had hoped I think it was too wet!

I did it in a ditch oven (with lid) for first 20 then lid off for 40 mins

Going to try chemistry’s recipe next! I have increased my starter too!

Not had a scone yet!

[Jockinthebox]

number2 said:

So much different info online I used Chemistry's recipe for my first sourdough. It worked well!

I think I should have been a tad more aggressive on knocking back as there's a large bubble in the bread which meant it raised lop sided.

Picture below:

Good effort, that large bubble is most likely from lack of lamination.

[Jockinthebox]

Today’s effort 80% white, 10% spelt and 10% wholemeal, high hydration 78/79%

[deadslow]

defo trying this; I love sourdough

[chemistry]

number2 said:

So much different info online I used Chemistry's recipe for my first sourdough. It worked well!

I think I should have been a tad more aggressive on knocking back as there's a large bubble in the bread which meant it raised lop sided.

Picture below:

Brilliant!!!

[chemistry]

Jockinthebox said:

Good effort, that large bubble is most likely from lack of lamination.

Also - and I speak as a complete amateur - maybe make the cuts/scores on the top deeper and longer, to allow more ‘oven spring’ whilst it bakes?

[chemistry]

My most recent effort. Still waiting for my baguette tray!



Donated some of my starter to a mate today (respected social distancing; left it on his doorstep whilst out walking the dog). Also found a new container for my starter, which I think is quite fitting given my username...

[Mobile Chicane]

chemistry said:

My most recent effort. Still waiting for my baguette tray!



Donated some of my starter to a mate today (respected social distancing; left it on his doorstep whilst out walking the dog). Also found a new container for my starter, which I think is quite fitting given my username...