Sourdough breadmaking
Discussion
Fantastic work - I am just "_" this close to getting a starter started and giving this a go. I've heard of all sorts of "organic" stuff bing added to starters, mouldy bunches of grapes, natural active yoghurt etc, It's not clear to me how to make the "perfect" starter - which to me is holey like emmental, chewy, slightly sour and not at all floury - it has a "shine" to the cooked dough.
Did anyone see the two hairy bikers in Norway (I think, possibly Denmark) visit an artisan bakery, where they made the most incredible looking sourdough. That's the one I want to make! The least interesting sourdough was in the US in a sandwich, which seemed just like caky, heavy and floury. Did not like.
I guess I just try and see how things come out. I'll print this thread off and try and get somethin ready for the weekend...
Did anyone see the two hairy bikers in Norway (I think, possibly Denmark) visit an artisan bakery, where they made the most incredible looking sourdough. That's the one I want to make! The least interesting sourdough was in the US in a sandwich, which seemed just like caky, heavy and floury. Did not like.
I guess I just try and see how things come out. I'll print this thread off and try and get somethin ready for the weekend...
You dont need anything other than adding some rye flour to start and feed your culture. 50/50 rye and strong white works for me. Then add the starter to ordinary strong white.
Yes I saw the hairy biker thing, to get that sort of texture with holes you need a wetter mix and no kneading after the 1st rise.
Just experiment!
Yes I saw the hairy biker thing, to get that sort of texture with holes you need a wetter mix and no kneading after the 1st rise.
Just experiment!
Boo152 said:
Of course! We even have showers and dunnys in there too - saves valuable beer drinking time wasted going from the kitchen to the bathroom.
Dont you Aussies do the same?
Dont you Aussies do the same?
I once walked in on a flatmate taking a piss in the sink. It was a female and it wasn't very erotic. It was pretty much the opposite to erotic.
Now stop taking this thread off-topic, geez.
Give it time, mine is about 18months old now, just keep at it.
When I went on holiday last year I had 2 separate starters going, one 50/50 rye/strong white, the other 100% strong white. I put both in the freezer while away, then thawed out and fed both.
The 50/50 one burst back to life after a few days but the 100% white one died so I've just kept the Rye/white one since with consistantly good results.
When I went on holiday last year I had 2 separate starters going, one 50/50 rye/strong white, the other 100% strong white. I put both in the freezer while away, then thawed out and fed both.
The 50/50 one burst back to life after a few days but the 100% white one died so I've just kept the Rye/white one since with consistantly good results.
Boo152 said:
in the uk strong white flour is the generic name for coarsely milled wheat flour also known as bread flour. Dunno about in Aussie.
Pretty sure the bread flour had a picture of wheat on it so bring back my picture words skills from kindy, I'll go for that. As for the rye...f
k me. I'll have to shop around. Everything seems to be pre-mix or comes with yeast. dmulally said:
Okeydokey. Does strong white flour go by any other names? I went to both local supermercatos and they had all sorts of flour but strong white. They did have bakers flour. Same st?
Called "High Grade" on this side of the deetch. Not sure what you lot call it. Best thing is to look at the little nutrition table on the back, and if the protein content (which = gluten) is higher than about 11.5% or so, it's the equivalent of what they call "strong flour" in the UK. t?Gassing Station | Food, Drink & Restaurants | Top of Page | What's New | My Stuff