Anyone make Sourdough Bread?

Penelope_Penguin

spend_thrift wrote: »

How exciting Penelope Penguin! Do tell us how it turns out please :T

Of course - with photos :rotfl:

GetRealBabe

hotcookie101 wrote: »

I am still loving making my sourdough (although my waistline isn't!) and have managed to keep my starter alive for over 2months!! I make it about once or twice a week, and feed the starter when I make it, am I asking for trouble doing this-should I be feeding every day?

Hi

I'm a newbie sourdough bread maker. I feed my starter once a week and leave it in the fridge.

I use this method: http://www.guardian.co.uk/lifeandstyle/2010/apr/14/make-your-own-sourdough (I like the 15 second kneading. Does anyone use a steel bowl? I've never bothered as I ain't got one)

[Deleted User]

My 6 year old starter is fine if I leave it in the fridge for months at a time. I have 2 in there now, a recently used one and a safety net. I only feed the safety net one that I keep in reserve, every 3 months or so, then if I want to revive it then it takes about 3-4 days. These starters are incredibly robust and will make good sourdough via the usual kneading method or over a couple of days via just patting, stretching and folding, which I do on an oiled tray with oiled hands and then I pop a large bowl over to rise. It will do a long prove in the fridge or a quicker prove in a warm room. You can pretty well do what you like with it. I do always dissolve the salt in the last bit of water though as it is less of a shock and I save starter before adding salt

I just want to add that I always get superb results by baking in a hot pot with a lid as I find that fan ovens don`t get the best rise. In the very hot pot for 20 mins then lid off and reduce to 200 for the remainder . I slash when half way through the last proving and I prove in a bowl but nestling on a long piece of bakewell or greasproof and I simply lift the paper and lower paper plus dough into the pot

mardatha

A friend has asked this-
"Has anyone got a good recipe for the sourdough starter and for a bread that isn't too 'sour'? "
And I knew you lot would jump in with answers

Penelope_Penguin

This is the one that I have

xrjtg

My current experiment with sourdough began by following Hugh's recipe, but then sort-or-but-not-really switched to something based on the wealth of advice on this site. My only loaf so far was much like what I achieved with my old starter that I had for a few years: not especially sour, and not especially well risen. I haven't really ever followed a recipe properly though, so I think I should try Hugh's next.

mardatha

ok thanks ladies I will pass this on

stiltwalker

You should find that a fresh sourdour starter is not actually particularly sour but the longer you kepp it going the more sour it will get. I've not got one on the go at the moment but tend to start from scratch every so often, like making yoghurt every month or so I start afresh but prob longer for the starter.

mardatha

She is asking if you have a good recipe ? and TY !

GetRealBabe

mardatha wrote: »

She is asking if you have a good recipe ? and TY !

Hi

I make brown sourdough bread but use these instructions:

http://www.guardian.co.uk/lifeandstyle/2010/apr/14/make-your-own-sourdough