Anyone make Sourdough Bread?

Seakay

I'm a newbie at this myself dogstarheaven - only one loaf made so far - but I read on a website that sometimes a new starter won't get going, and the thing to do is add a little yeast to it and it should be ok from then on in.
Also, my starter is now residing in the fridge and won't be fed again until I want to make another loaf, when I'll get it out, add some flour and leave it overnight then add more flour and other ingredients and knead the dough the next day.
I was very lucky - for some reason my starter got going in two or three days so i didn't bother feeding it and throwing bits away for a week but just got stuck in.
I used wholewheat flour to make the starter, added rye flour for the overnight sponge and added strong white to make the loaf (I had flour that needed using up!)

angeltreats

Sorry dogstar I really don't know, I'm still only learning about sourdough. I had about two days in the first week where I thought my starter might be dead but all of a sudden it perked up and started bubbling and the smell totally changed.

I have read that sometimes a starter won't like tap water - did you use tap water or bottled/filtered? I just use tap water and we live in a hard water area, I don't know if that makes a difference. I'm also only using wholemeal flour. Mine is so active it's a little bit scary, I think it might eat me in the night.

bitsandpieces

dogstarheaven wrote: »

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:(:(:(

It's generally quite hard to kill a starter - it doesn't smell bad? Best bet's probably to try to bake a loaf of bread (using strong white flour's likely safest) with the starter and see if it works. If it does, you have a good starter. If it doesn't, you may need to start again or try to save yours - imagine it's fine, though.

angeltreats

Does the starter look like it's fermenting? Is it nice and bubbly? Can you see any clear liquid?

Kevie192

Hi everyone

Inspired by this thread, I decided to give sourdough bread baking a try. I don't think I've ever eaten it but it sounds fun to cook so I will How do you eat it? Like ordinary bread? With Jam? Marmalade?

I also wanted to ask about my starter. I started it off this morning with 1 cup flour and 1 cup water, then put it in the airing cupboard where it's been until today. I wanted to show some pictures and ask if it's ok? It has a brown liquid on the top, is that normal? If you could please take a look and let me know what you think that would be good.

Also, should I keep it in the airing cupboard for a few days? Do you think it will be ready to make bread on Sunday or is that not enough time?

Thank you for reading!

Kevin x

bitsandpieces

Kevie192 wrote: »

Hi everyone

Inspired by this thread, I decided to give sourdough bread baking a try. I don't think I've ever eaten it but it sounds fun to cook so I will How do you eat it? Like ordinary bread? With Jam? Marmalade?

I also wanted to ask about my starter. I started it off this morning with 1 cup flour and 1 cup water, then put it in the airing cupboard where it's been until today. I wanted to show some pictures and ask if it's ok? It has a brown liquid on the top, is that normal? If you could please take a look and let me know what you think that would be good.

Also, should I keep it in the airing cupboard for a few days? Do you think it will be ready to make bread on Sunday or is that not enough time?

Thank you for reading!

Kevin x

That's hooch - a byproduct of the yeast/bacteria. It's nothing to worry about - just stir it in when you feed the starter. Using it on Sunday doesn't give much time for the starter to develop, but your starter seems to have been coming on quite quickly - maybe it's the heat? Might be safer to give it a week, but assuming the starter smells OK I'd be tempted to try at the weekend...

Use the bread pretty much like ordinary bread.

Kevie192

Thank you very much bitsandpieces

I think I might give it a go on Sunday. After all the worst that can happen is that I don't get bread... I can still use the rest of the starter by putting it back in the pot with more flour and water, can't I?

Kevin x

JasX

Seakay wrote: »

and the thing to do is add a little yeast to it and it should be ok from then on in.

I've read several sites warning firmly against this as you basically end up with commercial grade yeast completly dominating any wild yeast that might be trying to develop. Basically you end up 'growing' the same yeast you'd buy in the supermarket

bitsandpieces

Kevie192 wrote: »

Thank you very much bitsandpieces

I think I might give it a go on Sunday. After all the worst that can happen is that I don't get bread... I can still use the rest of the starter by putting it back in the pot with more flour and water, can't I?

The *worst* thing that could happen is probably food poisoning, if there are too many of the wrong bacteria still in your starter at this point. If it looks and smells OK I'd probably try it, though.

Whether the bread works or not, you need to keep some of the starter to go back on the pot and provide starter for your next loaf.

Kevie192

Food poisoning? Oh dear... You've scared me now, might give it a miss!!!