The sourdough Starter Thread

[BarleySugar]

I just watched The Hairy Biker's Bakeation, travelling through Norway. How they handled the sourdough was great, mine hasn't ever been that sort of texture, but I think I've knocked it back too much before proving.
I was also wondering about making the pirogi, as they made a sponge for those too. Fair enough, it was ordinary dried yeast, but I think I might experiment with sourdough there too. Wish I could get started now
Currently available on iplayer

[Jeanied]

My sourdough got treated a lot gentler after watching that programme (twice ) so my final proving is in the cool kitchen overnight - no rushing into a 3 hour proving! I loved the way those bubbles formed on the surface of the dough and they kept pinching them out!

[ladylottie]

I just watched The Hairy Biker's Bakeation, travelling through Norway. How they handled the sourdough was great, mine hasn't ever been that sort of texture, but I think I've knocked it back too much before proving.

I saw this on Tuesday night, in fact it was seeing the sourdough being made on this programme which decided me to take the plunge! The huge bubbles on the top of the dough were amazing. Hope mine turns out just the same!

Do you all use one of those plastic scraper things to get the dough off the table? If so where can I get one from and if not, what do you use instead?

[Bren In Pots]

Just watched the Hairy bikers well not all the program I f/forward to the sourdough bit interesting about adding other ingredients thats not something I've done yet.

L/Lottie you can buy the scraper from here :-

Utensils and Mixing Bowls - BakeryBits - Artisan Bread Baking Equipment

or from eBay Dough Scraper | eBay

[Jeanied]

Grrr - my batch of dough has been on its second proving all night and still isn't big enough to bake. I do not want another brick! I am leaving it there until this evening if needs be! 24 hours should be long enough for a second proving, surely!

Well I got fed up waiting - and the surface started to get dried out and leathery - disappointing shape but the real test will be the taste.

It is still not risen enough for me - tasted like crumpets! The oddest part was the sweetness of the dough! But still very nice to eat!

[ladylottie]

Thanks Bren for the info about the dough scraper, I've ordered one from EBay.

My starter was bubbling (not massively) this morning, so have added another 100g of wholemeal flour and some water. It seems to be frothing a bit now.

[BarleySugar]

Not having had much luck proving in a tea towel I use oiled cling film in the bowl and cling film over the top which stops the surface drying out. My 50/50 wholemeal/white was gently folded before putting to prove rather than knocking it back too hard. Time will tell if it works better. I've concientiously timed the kneading and oiled my hands and work surface to stop the dough sticking to me.
I also resurrected my white starter. It hadn't been used for 3-4 weeks, but I fed it overnight, then made the sponge before going to work. When I came home it was well risen, so I've gone on to the dough stage. I'm planning on adding chopped chilli, garlic and olive oil to this before proving and cooking for tomorrow's dinner. I just need to decide what we will have with it (if it works out )

[Jeanied]

I am definitely not going to knead the dough as much after seeing that programme!

[BarleySugar]

An update on my results, no pics though, my phone was out of charge, and we wanted dinner
The white bread was much lighter than previously, although son No2 unluckily got a large clump of chopped chilli, eye watering, perspiring, choking hot. Problem was I sprinkled the risen dough, and then gently folded a couple of times, which wasn't enough to mix it in evenly. I served it with a simple beef casserole with home grown sprout and kale.
The brown bread is also lighter, but obviously not as light as the white. I'm definitely going with a much gentler approach once the dough has done the first rise.

[Bren In Pots]

Thanks for the update BarleySugar, its good to know what works best for each of us.

[ladylottie]

My starter having started , yesterday I fed it and it was bubbling nicely by teatime today so I threw half of it away and fed it again with another 100g flour and some tepid water. Just looked at it again and there are some very large bubbles in it now, so am very pleased.
But I've noticed that the starter is now sending a strange (but not unpleasant) smell around the house

[Creemteez]

Hi Lottie, I've seen a few remarks of this nature on here and I can't understand it. My starter is now about three weeks old and though I am using and replenishing it on an almost daily basis, the only smell it has is a gentle cider-yness - which certainly doesn't permeate the house! I have it in a 500gm ex-mayonnaise jar the lid of which no longer fits due to a certain amount of flour crusting the top. I just rest it on the top of the jar to stop anything unwanted falling into the starter, but as for a strong smell....Nope! Is your container lidded?

[ladylottie]

Hi Lottie, I've seen a few remarks of this nature on here and I can't understand it. My starter is now about three weeks old and though I am using and replenishing it on an almost daily basis, the only smell it has is a gentle cider-yness - which certainly doesn't permeate the house! I have it in a 500gm ex-mayonnaise jar the lid of which no longer fits due to a certain amount of flour crusting the top. I just rest it on the top of the jar to stop anything unwanted falling into the starter, but as for a strong smell....Nope! Is your container lidded?

I do live in the teeniest, tiniest bungalow, so the smell doesn't have to travel far! The starter is in a one litre kilner type jar so it does have a lid but I don't clip it down tightly - it's just resting on the jar.

It's not a nasty smell at all, quite sweet and fruity I suppose.

[Jeanied]

I am going to have to give up on making this bread unless I can find a way of making the crust softer - my teeth are not going to last much longer!

[Bren In Pots]

My starter having started , yesterday I fed it and it was bubbling nicely by teatime today so I threw half of it away and fed it again with another 100g flour and some tepid water. Just looked at it again and there are some very large bubbles in it now, so am very pleased.
But I've noticed that the starter is now sending a strange (but not unpleasant) smell around the house

Sounds like you won't be long before you'll be starting your first loaf.

Mr Pots like the smell of my starter says it remind him of then he used to make 'home brew' beer