Sourdough breadmaking
Discussion
shalmaneser said:
ChocolateFrog said:
Was vaguely aware of this thread but have never ventured in.
My starter is now 5 days old and seems to be very vigorous compared to some on here. There's quite a bit of dark liquid accumulating each 24 hrs, which I have been pouring off and discarding. Other than that I think it's going well and looking forward to baking, hopefully next week.
RIP to Tom the OP, it's always sad to come across posts like that in the middle of the thread, his passion for sourdough was obvious and his pizzas looked amazing.
Just mix in the juice - that's what I do. If you're using 50/50 water and flour it should be pretty lively. Make sure you're using flour without any additives for your starter - I managed to kill mine using fortified flour accidentally. Good luck with the baking! My starter is now 5 days old and seems to be very vigorous compared to some on here. There's quite a bit of dark liquid accumulating each 24 hrs, which I have been pouring off and discarding. Other than that I think it's going well and looking forward to baking, hopefully next week.
RIP to Tom the OP, it's always sad to come across posts like that in the middle of the thread, his passion for sourdough was obvious and his pizzas looked amazing.
I'm just using fairly generic bread making flour.
My kitchen is relatively cool, around 18 degrees so I'm surprised how active it is.
Just made up my first dough.
When combining and kneading it, it stayed really sticky and mean really sticky.
I started with lightly oiling the work surface with olive oil, which has always been fine when making traditional bread. I had to start heavily flouring the bread and surface after about 15 mins just to stop half the mix sticking to my hands but even then was needing to put more flour down every 2 or 3 kneads.
Any ideas? consistency seemed fine. Maybe I should have let it sit in he bowl for half an hour first?
It's proving now so will see what happens.
When combining and kneading it, it stayed really sticky and mean really sticky.
I started with lightly oiling the work surface with olive oil, which has always been fine when making traditional bread. I had to start heavily flouring the bread and surface after about 15 mins just to stop half the mix sticking to my hands but even then was needing to put more flour down every 2 or 3 kneads.
Any ideas? consistency seemed fine. Maybe I should have let it sit in he bowl for half an hour first?
It's proving now so will see what happens.
ChocolateFrog said:
Just made up my first dough.
When combining and kneading it, it stayed really sticky and mean really sticky.
I started with lightly oiling the work surface with olive oil, which has always been fine when making traditional bread. I had to start heavily flouring the bread and surface after about 15 mins just to stop half the mix sticking to my hands but even then was needing to put more flour down every 2 or 3 kneads.
Any ideas? consistency seemed fine. Maybe I should have let it sit in he bowl for half an hour first?
It's proving now so will see what happens.
What hydration are you using?When combining and kneading it, it stayed really sticky and mean really sticky.
I started with lightly oiling the work surface with olive oil, which has always been fine when making traditional bread. I had to start heavily flouring the bread and surface after about 15 mins just to stop half the mix sticking to my hands but even then was needing to put more flour down every 2 or 3 kneads.
Any ideas? consistency seemed fine. Maybe I should have let it sit in he bowl for half an hour first?
It's proving now so will see what happens.
Use this calcuator:
https://breadcalc.com/
I'm using 60% which is 400 flour, 210 water and 160 starter which is 50/50 water and flour
You shouldn't really need to kneed it - just let it sit and do the stretch and fold technique
will start off very sticky but will come together over a few hours.
shalmaneser said:
ChocolateFrog said:
Just made up my first dough.
When combining and kneading it, it stayed really sticky and mean really sticky.
I started with lightly oiling the work surface with olive oil, which has always been fine when making traditional bread. I had to start heavily flouring the bread and surface after about 15 mins just to stop half the mix sticking to my hands but even then was needing to put more flour down every 2 or 3 kneads.
Any ideas? consistency seemed fine. Maybe I should have let it sit in he bowl for half an hour first?
It's proving now so will see what happens.
What hydration are you using?When combining and kneading it, it stayed really sticky and mean really sticky.
I started with lightly oiling the work surface with olive oil, which has always been fine when making traditional bread. I had to start heavily flouring the bread and surface after about 15 mins just to stop half the mix sticking to my hands but even then was needing to put more flour down every 2 or 3 kneads.
Any ideas? consistency seemed fine. Maybe I should have let it sit in he bowl for half an hour first?
It's proving now so will see what happens.
Use this calcuator:
https://breadcalc.com/
I'm using 60% which is 400 flour, 210 water and 160 starter which is 50/50 water and flour
You shouldn't really need to kneed it - just let it sit and do the stretch and fold technique
will start off very sticky but will come together over a few hours.
I've been reading you don't need to knead it, will see how this batch turns out, hopefully still edible.
I also went 50:50 strong white flour to rye flour, which might be a bit much rye for a beginner.
ChocolateFrog said:
shalmaneser said:
ChocolateFrog said:
Just made up my first dough.
When combining and kneading it, it stayed really sticky and mean really sticky.
I started with lightly oiling the work surface with olive oil, which has always been fine when making traditional bread. I had to start heavily flouring the bread and surface after about 15 mins just to stop half the mix sticking to my hands but even then was needing to put more flour down every 2 or 3 kneads.
Any ideas? consistency seemed fine. Maybe I should have let it sit in he bowl for half an hour first?
It's proving now so will see what happens.
What hydration are you using?When combining and kneading it, it stayed really sticky and mean really sticky.
I started with lightly oiling the work surface with olive oil, which has always been fine when making traditional bread. I had to start heavily flouring the bread and surface after about 15 mins just to stop half the mix sticking to my hands but even then was needing to put more flour down every 2 or 3 kneads.
Any ideas? consistency seemed fine. Maybe I should have let it sit in he bowl for half an hour first?
It's proving now so will see what happens.
Use this calcuator:
https://breadcalc.com/
I'm using 60% which is 400 flour, 210 water and 160 starter which is 50/50 water and flour
You shouldn't really need to kneed it - just let it sit and do the stretch and fold technique
will start off very sticky but will come together over a few hours.
I've been reading you don't need to knead it, will see how this batch turns out, hopefully still edible.
I also went 50:50 strong white flour to rye flour, which might be a bit much rye for a beginner.
shalmaneser said:
ChocolateFrog said:
try using it as toast - that's what I did with my first loaf! Was quite filling....
Must be doing something wrong with my starter.
Tried two, one in a plastic container and one in a kilner jar. Also left one out on the side and put one in the airing cupboard but no luck. I get a few bubbles but it's no rising.
Think that's me tapping out of sourdough bread. I'm nearly 4kg of flour down and not had more than a nibble of disgusting bread so far
Tried two, one in a plastic container and one in a kilner jar. Also left one out on the side and put one in the airing cupboard but no luck. I get a few bubbles but it's no rising.
Think that's me tapping out of sourdough bread. I'm nearly 4kg of flour down and not had more than a nibble of disgusting bread so far
ChocolateFrog said:
Must be doing something wrong with my starter.
Tried two, one in a plastic container and one in a kilner jar. Also left one out on the side and put one in the airing cupboard but no luck. I get a few bubbles but it's no rising.
Think that's me tapping out of sourdough bread. I'm nearly 4kg of flour down and not had more than a nibble of disgusting bread so far
What flour are you using? I found it took a couple of days of feeding before any activity and now makes reasonable loaves.Tried two, one in a plastic container and one in a kilner jar. Also left one out on the side and put one in the airing cupboard but no luck. I get a few bubbles but it's no rising.
Think that's me tapping out of sourdough bread. I'm nearly 4kg of flour down and not had more than a nibble of disgusting bread so far
Mainly doing boule shaped white loaves. This was my second batch and I'm tweaking each phase to see what differences it makes
ukbabz said:
ChocolateFrog said:
Must be doing something wrong with my starter.
Tried two, one in a plastic container and one in a kilner jar. Also left one out on the side and put one in the airing cupboard but no luck. I get a few bubbles but it's no rising.
Think that's me tapping out of sourdough bread. I'm nearly 4kg of flour down and not had more than a nibble of disgusting bread so far
What flour are you using? I found it took a couple of days of feeding before any activity and now makes reasonable loaves.Tried two, one in a plastic container and one in a kilner jar. Also left one out on the side and put one in the airing cupboard but no luck. I get a few bubbles but it's no rising.
Think that's me tapping out of sourdough bread. I'm nearly 4kg of flour down and not had more than a nibble of disgusting bread so far
Mainly doing boule shaped white loaves. This was my second batch and I'm tweaking each phase to see what differences it makes
Onwards now I feel like I'm not totally wasting my time.
shalmaneser said:
Looking magnificent!
Are you using wholemeal flour or white flour in your starter? I just ask as the bread looks very white.... wholemeal can be better, apparently.
It's white, maybe that was my issue.Are you using wholemeal flour or white flour in your starter? I just ask as the bread looks very white.... wholemeal can be better, apparently.
It's rising consistently now. Just took literally 3 weeks of feeding it every day to get it going.
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