Sourdough breadmaking

[Boo152]

How are your starters progressing guys?

[NormalWisdom]

Started one a week ago - Progressing nicely, will attach a before feed and after feed photo later......

[jmorgan]

Not too bad Tom. Doubled the feeding dose and its picking up nicely. Bubbling away this morning and about to feed it up again.

[RizzoTheRat]

Started it on Wednesday, putting in a heaped teaspoon of each (Doves Organic Rye and sainsburys own strong white) every day and it's bubbling away nicely

[Boo152]

Well done guys - keep us posted and then let us know how the bread turns out when you get there.

Sourdough Pizza anyone?

Edited by Boo152 on Saturday 23 March 08:10

[NormalWisdom]

Boo152 said:

Well done guys - keep us posted and then let us know how the bread turns out when you get there.

Sourdough Pizza anyone?

Did you part-bake the base first?

[Boo152]

NormalWisdom said:

Did you part-bake the base first?

No I just leave the base to rise for an hour before slinging the toppings on, then wack straight in the oven.

PS: You still going to post piccies of your starter Normal?

Edited by Boo152 on Monday 18th March 13:24

[NormalWisdom]

Some photos from yesterday

Before feeding




...and after feeding

[Boo152]

Thats looking good to go!
When are you planning to bake your first sourdough loaf?

[RizzoTheRat]

Wow, that's bubbling way more than mine

[jmorgan]

Gonna need a bigger gun jar.....

[NormalWisdom]

Boo152 said:

Thats looking good to go!
When are you planning to bake your first sourdough loaf?

It's only been going for a week - I plan on putting in the fridge for a while tonight as I
actually don't want to bake until Easter Saturday (got hoards over for Sunday lunch!!)

What proportions of starter do you mix with flour for bake as I may do a "test" this weekend

NW

[jmorgan]

I was hoping for today but fell behind on batch no 1. Work etc means I can realistically get mine going Sunday. Should be fed up a good deal by then. Need to instruct the gaffer on what to do.

[Boo152]

Proportions not that critical NW. I use 'about' 750ml starter to 1.5kilo flour, so for one loaf lets say 'about' 250ml of active starter to 500grm flour.

• AT LEAST 3/4 LITRE OF VERY ACTIVE POURING CONSISTANCY STARTER CULTURE

to 1.5 kilo of flour

Edited by Boo152 on Tuesday 23 April 07:32

[RizzoTheRat]

Well it's starting to look a bit more lively, not a patch on Normal's though. Hoping it will be up to making a loaf by Saturday.

About an hour after feeding

[Boo152]

That looks as though it will be good to go by sat Rizzo.

[Boo152]

Ok chaps your snowed in so get baking!

[RizzoTheRat]

Already on the case. Used a kilo of flour last night but added too much water so had to add several handfulls of flour as I was kneading. I starter's definitely not as lively as it might be, the dough rose but I don't reckon it quite doubled in size. Just split it in to a loaf tin and half a dozen rolls so will see how they look in an hour or 2.

[jmorgan]

Working. Someone has to.....


Might have time tomorrow. Feeding has been going well.

[Boo152]

How was it?