Sourdough and long fermentation specifically

pattypan4

Its a good looking sd miche rather than boule. Didn`t stick at all, yay

Vanlady

Hi everyone, Yeh great to find out about a pizza peel....I now think I'd go for a wooden one.

Camomile, I'll defintely now be staying away from
Himalayan salt...parrp. ..

Siverwhistle....I would love an ooni pizza oven. I had a pizza made in one last year and it was the best I've ever had!

Pattypan, your breadmaking sounds delicious, so experimental too! Thanks for sharing all your tips.

I'm not a purist when it comes to my starter. I have fed it with whatever I have handy. I think rye gives the best flavour, but wholemeal gives the best consistency. I avoid using white flour as I dont like gloopy, unless it's all I have. But....I'm a bit of a one for storing flour....I have a cupboard specially for my flours which I like to keep well stocked. I get a bit panicky when my store is too low:D
Er, hello, my name is vanlady, and I'm a bread making addict.......:D

Camomile

Just noticed the thread dropped to 2nd page, bet you’re all away to feed and knead

What flour are you using?

Morrisons had an offer for Allinsons bread flour 3kg for £2. Going to stock up if it’s still there on Saturday

pattypan4

I have just labelled my starter jars, after reading about the different bacilli in each type of starter. They are chocolate, rye and wholemeal.

I treated myself this week, needed a better bowl for mixing and proving, found the ideal bowl, mason cash and will be keeping it out on my new trolley (not yet arrived trolley). The bowl itself is glazed and I wasn`t expecting such a fantastic bit of kit, cost me just over £16. I am seasoning the lid now, its one awesome baking stone
https://www.silvermushroom.com/product/mason-cash-terracotta-bread-baking-mixing-bowl-and-bake-stone-set/


I only ever use organic stoneground and sometimes heritage flour. Wil be experimenting with added malt powder soon

silverwhistle

Hurrah, my latest and new starter is still alive and looking livelier than I've seen before - spelt flour and a sliced apple off my tree. I've a couple of Italian friends visiting in August and one can't manage wheat well so I'm going to experiment with a spelt pizza dough before they get here. Nothing like a coals to Newcastle meal experience, but don't worry, local stuff as well!

thriftwizard

Camomile, I use Stoates flour because they're local to me and always helpful & cheerful. My chef friend swears that stoneground flour is better for you than roller-milled, and she's spent 4 years investigating the science of all this after baking in France for many years & being completely baffled by what passes for bread here when she came home. Not to mention the "IBS" that developed on her return, but went away when she ate only sourdough or long-fermentation bread.

I'm well-pleased with my loaf today; apart from accidentally slicing off a half-moon when sliding the "lid" - actually my big preserving pan - over the old griddle/bake stone. But the loaf itself hardly went out of shape & I got a good oven spring; taste, crust & crumb were all as I like them. I'm getting there!

Camomile

Glad to hear you’re getting on well Thriftwizard.

I missed the offer on Allinson flour, a bit gutted about that.
Had a look at various suppliers but there’s delivery surcharge to Highlands and Islands almost everywhere.
Investigated the freezer, still a full loaf left so going to bake probably on Thursday.
I’m going to have a go at making jam tomorrow so spend the evening rubbing of the labels of the jars.
Spent a few quid on ebay on preserving books, looking forward to them arriving.
Trip to the shops needed... running out of butter and cheese!

pattypan4

thriftwizzard, yes I agree, stoneground all the way, not much heat produced and nutrients remain in the flour. I`m still getting through my frozen sd slices, I swear that the taste intensifies after freezing, esp when lightly toasted. Sister said it was yummy and took my favourite book back with her to aus, its ok she ordered another for me and it came today


I just fed my wholeground starter with a bit and started to keep in in a diddy kilner bought in a cs yesterday. So far I am liking the chocolate (cacao) bread above and beyond any other, so much so that I have fed the starter properly with cacao, wholegrain and water. I might end up making little refreshed starters so as not to have to use too much flour, I can always grow it to full volume again

Vanlady

Great to hear you're getting there Thrift wizard!

Well, I've been very busy baking bread a lately....which makes me happy.
Friday....nans. Sunday. ...soft rolls, perfect for stuffing with pulled pork or spicy vegetables.
Today I have lunch guests, I'm making ciabatta (started off with a pre ferment at 10pm last night) to make bruchetta and to serve with tomato and basil soup, and a maneesh to serve with morrocan chickpea soup. Desert will be rhubarb crumble as I have a load of gifted frozen rhubarb to use up, plus berry ice cream using again, gifted frozen berries. I have a beautiful eating apple tree so will be gifting my apples out soon. I bought a £5 ice cream machine in the cs a while ago so thought I'd start to use.
Tomorrow we are at a friends garden for lunch, so instead of taking flowers, I'm going to take her a sourdough loaf. ....I fed my starter last night, adding in a few grapes to give it a boost, it's now climbing out of its jar!!!
Fingers crossed it turns out well and I don't have to run out to the shop to buy flowers

pattypan4

I have been refreshing starters today, I am aiming for wholegrain bread to be baked on thursday, using a rye leaven, starter refreshment today, leaven later on today and retard in the fridge overnight. Tomorrow I will make the dough with wholegrain flour. I am planning to add a small amount of diax malt flour, just 1g per 100g of flour and will bake 2 boules, retarding in the fridge overnight in the bread baskets. Tomorrow I will keep out for 30 minutes while la cloche heats up. I have worked out a good method of heat handling, using long heatproof gloves. Just in case because I once used all my starter in a loaf, I have refreshed some spare rye starter and it is away in a lock n lock in the fridge. I have a feeling that ds would like some starter when he visits