Anyone make Sourdough Bread?

bitsandpieces

dogstarheaven wrote: »

well, i'm still none the wiser. i've looked at other recipes and they've had rye flour or whole wheat flour. so i'm not sure what to believe now. as the process is a little difficult to start with, i would want to get the best recipe i can get. i've been on the famous den lepard's site forum http://www.danlepard.com/forum/viewtopic.php?f=6&t=2732 and there's a lot of complicated talk about hydration percentages and different kinds of stages and timings and temps... it's all a bit of a headache atm. i haven't got organic flour, so it looks like another trip to the shops and get some (bought strong white, but the experts get organic!) and some organic rye flour as well. i think the experts prefer the non-yeast version of a starter as opposed to the cheat's version i've seen...

There's a simple recipe - http://www.io.com/~sjohn/sour.htm I've never bothered with organic flour - strong white is fine (there can be an issue with bleached flour in the US, but assuming you're in the UK you don't need to worry about this. Try not to stress too much about hydration etc. - it's quite hard to make something that's actually disastrous (or to kill your starter) and the perfect can be the enemy of the good.

The same site also gives details on how to start a starter. I could possibly post some starter if you're struggling, though not quite sure how to pack it :rotfl:

A proving basket might be handy, but not needed. I just let my dough rise in a mixing bowl then dump it out. No harm in shaping the dough a touch after rising, anyway.

angeltreats

I made a starter the same day as I last posted in this thread (a week ago today) and it seems to be doing very well - the smell was absolutely vile for a couple of days but it's now settled down and smells sort of yeasty and fruity, not unpleasant at all, and it's bubbling away happily. I've been chucking half out and feeding it strong wholemeal flour and water every day and I reckon it's about ready to use, but I don't know when I'll have time! As it's such a long process with repeated knocking backs etc.

downshifted

Well done on getting this far angeltreats! I intend to have a go as soon as the builders have moved out - at present it would be sourdough dusty bread!

dogstarheaven

bitsandpieces wrote: »

There's a simple recipe - http://www.io.com/~sjohn/sour.htm I've never bothered with organic flour - strong white is fine (there can be an issue with bleached flour in the US, but assuming you're in the UK you don't need to worry about this. Try not to stress too much about hydration etc. - it's quite hard to make something that's actually disastrous (or to kill your starter) and the perfect can be the enemy of the good.

The same site also gives details on how to start a starter. I could possibly post some starter if you're struggling, though not quite sure how to pack it :rotfl:

A proving basket might be handy, but not needed. I just let my dough rise in a mixing bowl then dump it out. No harm in shaping the dough a touch after rising, anyway.

thanks for your interesting comments bits:beer: i am in the UK (notts) and have this endeavour to do my upmost to really avoid buying bread and other stodgy rubbish that the s/markets sell you. as money's tighter than ever, i thought that breadbaking will be a good start. it's also becoming a pet obsession!:o whereby i'm checking on the bubbles and the rising each night makes me feel like having my chance of motherhood again (i've got the one child who's now at uni:( so am my lonesome for another 3mths whilst partner works abroad). yes, i was broody for a HUMAN baby for the past few yrs, but this lil' doughy thing is now my BABY :D:D

before i gush some more, here's a link i followed for the starter recipe http://sourdough.com/blog/sourdom/beginners-blog-starter-scratch but guess what??:o

didn't follow it quite so regimentally like you're meant to when you;re making a starter... i've had 2 individual days of delayed feeding. It's now DAY 9 (I think, my memory's v vague about the date. really regret not noting it down on my calendar (have one in kitchen that is NEVER USED!!, one in bedroom mainly used, and one gardening diary - v well used!)

Will this harm/affect the way the starter process? i've been a bit unsure since, hence my being on here to plead for help (and mercy!)

If so, shall I start all over again!?????!!! altho' it's an awful lot of time i've wasted....

bits: if you don't mind and still offering, i'd love to be gifted some of your starter (i'll pm you my address if you agree).

what i've noticed tho' is that the dough seems to rise after a day's worth of neglect (no feed) which is about 40% better than on a 24hrs feeding cycle... do you think the reason why my dough doesn't get bubbly/lighter is due to not using yeast in it/or fruit substitute?

anyone care to share their thoughts on my dilemma...

dogstarheaven

angeltreats wrote: »

Dogstarheaven, use your buttermilk for making soda bread, scones or muffins.

since the last time i wrote that msg, the buttermilk's never got used and is still in the fridge (yes v non-MSE attitude!) so i'm wondering if there's still a chance of using it now, or do you think it's definitely off (not opened so can't tell!) and it needs chucking???

thank you

angeltreats

Smell it! If it smells absolutely minging and is definitely off, then chuck it. If it still smells and looks like buttermilk, use it. I regularly use buttermilk that's weeks out of date

dogstarheaven

thanks for your reply angeltreats! what do you make with yours? i've got a US style coleslaw that i'll be making for tomorrow's meal for a special veggie friend (also spiced swiss chard falafel, tomatoey oniony sauce and tasty cumin rice.. i like mid.eastern food atm...a lot of them v cheap to make!) ufortunately, i've yet to acquire any breadmaking books, but dunno what to look for! any reccy's pls?

angeltreats

I use my buttermilk mainly for soda bread (I posted the recipe in a thread called "my hubby wants to make soda bread"). I also use it for muffins, it's lovely for blueberry muffins. I think it gives a really good rise.

Seakay

buttermilk is fab for scones as well

dogstarheaven

i've still got questions from my long reply unanswered.. anyone care to comment? it's about the fact that the starter had a couple of delayed 'feeds' each time by 24hrs.. i hope this doesn't affect the overall result. it's been 15days now. and i've still not had the chance to make any bread yet (soososo busy).. also, i've noticed that by the 10th day i think you're meant to find the starter doubled in size. well, mine hasn't and i dont know what i can do to make it so.. it's in a clear glass bowl with a plate on top and sited on kitchen work surface away from the glare of the morning sun. i'd say my kitchen's about 18 degree celsius.. (only guessing) so i don't think it's been too hot or cold for it to activate.. any pointers for me???
maybe i have to start again.. i dunno:(:(:(