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The sourdough Starter Thread

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  • Snoop the apple was last years that I’d frozen it needed cutting smaller but it worked out fine.
    Location....East Midlands.

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    • I love apple and cinnamon together. They sound nice.
      Northern England.

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      • Forhot to post today to say last night i made my first loaf.
        It didn't go well. Doughy and not much rise.

        Gone to have another go and my starters had a mouldy thick layer on the top. So I I got rid of them.

        First time so things to learn.
        Last edited by Containergardener; 22-02-2024, 12:29 PM.
        Northern England.

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        • Sympathy like there, CG.

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          • Originally posted by Containergardener View Post
            Forhot to post today to say last night i made my first loaf.
            It didn't go well. Doughy and not much rise.

            Gone to have another go and my starters had a mouldy thick layer on the top. So I I got rid of them.

            First time so things to learn.
            Maybe it needed to rise for longer, or your starter wasn't active enough?

            What was the layer like? When we've left Elvis in the fridge without food for over a week or so he gets a bit of a crust and liquid/water on top. Not actual mould but a bit different to when he's freshly stirred and fed. Picture if it happens again?
            Last edited by smallblueplanet; 22-02-2024, 02:34 PM.
            To see a world in a grain of sand
            And a heaven in a wild flower

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            • I'd fed the day before but it didn't do much after but seemed bouncy, I don't know if it was right or not.
              the skin looked like a brain with a sort of white fur mould on some bits. Almost took a pic to ask first but it put me off by then
              Northern England.

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              • Originally posted by Containergardener View Post
                I'd fed the day before but it didn't do much after but seemed bouncy, I don't know if it was right or not.
                the skin looked like a brain with a sort of white fur mould on some bits. Almost took a pic to ask first but it put me off by then
                That does sound dodgy. You can get a very thin white film of mould (can't remember its name, starts with a k?) and that's okay. You normally feed a starter not long (couple of hours to get it bubbly) before using it - I'm not the baker, but that's how we do it.
                To see a world in a grain of sand
                And a heaven in a wild flower

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                • More a thick skin
                  Northern England.

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                  • Do you all cook in a crock pot?
                    I don't have one so didn't.

                    Ever cooked in a slow cooker?
                    Northern England.

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                    • Originally posted by Containergardener View Post
                      Do you all cook in a crock pot?
                      I don't have one so didn't.

                      Ever cooked in a slow cooker?
                      Nope
                      Nope
                      Just bake bread in a loaf tin.
                      To see a world in a grain of sand
                      And a heaven in a wild flower

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                      • I bake my sourdough in a Dutch oven I’ve had for 40 something years.
                        Occasionally I’ll bake a yeast loaf in a tin.
                        Location....East Midlands.

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                        • I have tins, what size should I be using?
                          Last edited by Containergardener; 23-02-2024, 10:22 PM.
                          Northern England.

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                          • CG I've got 2lb and 1lb loaf tins, the 1lb tins are old Hovis ones I've had forever.

                            Click image for larger version

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                            Location....East Midlands.

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                            • They are fabulous .
                              Do you make white loaves? I used organic rye for mine as I used for the starter. Wondered whether to half and half next time or make a white with the rye starter.

                              I'm never sure how much dough for a tin ie quantities of ingredients. It confuses me. I've checked and mine are both 2lb tins.
                              Northern England.

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                              • Originally posted by Containergardener View Post
                                They are fabulous .
                                Do you make white loaves? I used organic rye for mine as I used for the starter. Wondered whether to half and half next time or make a white with the rye starter.

                                I'm never sure how much dough for a tin ie quantities of ingredients. It confuses me. I've checked and mine are both 2lb tins.
                                Here's our adapted recipe for x2 800g/2lb loaves. It was originally all wholemeal but it's a bit 'heavy' with the rye starter as well so we changed it to 'half and half'. The baker says keep an eye on the oven timings as they might be a few minutes too long depending on your oven. Also the proofing times might be longer, and the bread folding is done on a board not in the bowl. There is a video on Weekend Bakery that shows how to fold dough.

                                https://www.weekendbakery.com/posts/...h-fold-method/

                                https://www.youtube.com/watch?v=kN1fpqlSleE

                                I can't remember where we got the original from as I can't find the original word document I copied to.
                                Last edited by smallblueplanet; 24-02-2024, 10:29 AM.
                                To see a world in a grain of sand
                                And a heaven in a wild flower

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