Sourdough breadmaking
Discussion
AndyHCZ said:
Try this recipe and guide - http://blog.bakerybits.co.uk/friday-night-sourdoug... It's quick, easy and very effective. Make sure with your starter you don't leave it any more than 8 hours after being refreshed (I use mine 1-2 hours after refreshing).
Folding the dough is to develop the gluten and replaces kneading. People are surprised how effective and simple folding dough actually is.
Most artisan bakeries make their sourdoughs a similar way.
I would also highly recommend getting a baking dome or casserole pot. The moisture in the dough will create steam in the dome/pot and give you a great crust.
Andy - where did you get your baking domes from?Folding the dough is to develop the gluten and replaces kneading. People are surprised how effective and simple folding dough actually is.
Most artisan bakeries make their sourdoughs a similar way.
I would also highly recommend getting a baking dome or casserole pot. The moisture in the dough will create steam in the dome/pot and give you a great crust.
JRM said:
Gutted to only just have seen the news about the OP, horrible news.
His sourdough instructions most certainly lives on in PH though, it was the one that got me started on the whole thing
O jeez, he was the guy who got me going too. RIP OP, thanks for the bread and the inspiration!His sourdough instructions most certainly lives on in PH though, it was the one that got me started on the whole thing
I'll revive Linda out of the fridge and get her going to bake in his memory.
JRM said:
AndyHCZ said:
Try this recipe and guide - http://blog.bakerybits.co.uk/friday-night-sourdoug... It's quick, easy and very effective. Make sure with your starter you don't leave it any more than 8 hours after being refreshed (I use mine 1-2 hours after refreshing).
Folding the dough is to develop the gluten and replaces kneading. People are surprised how effective and simple folding dough actually is.
Most artisan bakeries make their sourdoughs a similar way.
I would also highly recommend getting a baking dome or casserole pot. The moisture in the dough will create steam in the dome/pot and give you a great crust.
Andy - where did you get your baking domes from?Folding the dough is to develop the gluten and replaces kneading. People are surprised how effective and simple folding dough actually is.
Most artisan bakeries make their sourdoughs a similar way.
I would also highly recommend getting a baking dome or casserole pot. The moisture in the dough will create steam in the dome/pot and give you a great crust.
JRM said:
Andy - where did you get your baking domes from?
Apologies - just seen this. I bought mine from BakeryBits ( http://bakerybits.co.uk/bakery-equipment/baking-st...). You can also use a casserole pot (like Le Creuset) if you have one. Chad Robertson (artisan baker in the US/author of Tartine Bread uses one in a video when giving a demonstration in Denmark.jmorgan said:
Missed that post I think. Interesting stuff in the shop from that link.
It's a really good shop for any aspiring baker, particularly if you love bread. The things they sell are really high quality that also artisan bakeries use. Here's this morning's sourdough (apologies as I'm putting everything on Instagram now):
Thanks Andy, they've got what I was looking for:
http://bakerybits.co.uk/500g-1-1lb-round-cane-bann...
http://bakerybits.co.uk/500g-1-1lb-round-cane-bann...
Linking this thread in: http://www.pistonheads.com/gassing/topic.asp?h=4&a...
One option for a sourdough starter would be to buy one from here:
http://www.sourdough.co.uk/shop/
I could send you some of mine as well if you are interested
I generally keep mine dormant in the fridge and warm it overnight and feed it every couple of weeks with just white flour, so that it isn't too active. I then mix pure white starter with rye to give it a real kick before baking with it, which gives me the option of pure white loaf too.
One option for a sourdough starter would be to buy one from here:
http://www.sourdough.co.uk/shop/
I could send you some of mine as well if you are interested
I generally keep mine dormant in the fridge and warm it overnight and feed it every couple of weeks with just white flour, so that it isn't too active. I then mix pure white starter with rye to give it a real kick before baking with it, which gives me the option of pure white loaf too.
Edited by JRM on Thursday 12th November 10:47
BUMP at this is a great thread.
Started making bread a few weeks ago after buying fresh yeast from Wholefoods with mixed success. Just ordered some 16 year old San Francisco sourdough starter from ebay. Anyone else bake bread?
RIP Boo152
Started making bread a few weeks ago after buying fresh yeast from Wholefoods with mixed success. Just ordered some 16 year old San Francisco sourdough starter from ebay. Anyone else bake bread?
RIP Boo152
Edited by Jer_1974 on Sunday 25th September 21:54
Jer_1974 said:
Does it taste different? I did a starter a few years ago but I killed it.
Flavour has remained pretty consistent over the years. My one doesn't have a particularly sour taste to it though, so I might try a different one at some stage and see how it compares. It's very hard to start one from scratch here (windy island with very little natural yeast in the air. Took several goes to get mine to work), so I might buy one.
uncinqsix said:
It's very hard to start one from scratch here (windy island with very little natural yeast in the air. Took several goes to get mine to work), so I might buy one.
What have you got to lose? Yeast is yeast:http://metro.co.uk/2015/11/25/this-woman-is-making...
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