Anyone make Sourdough Bread?

silvergirl

Search for 'Sourdough bread: No Knead to slave away'. This will find an excellent and reliable article in a national newspaper. I've been using it for nearly a year now with the same starter. You just need to use common sense really. (Checking through the very old postings on this thread and found some queries - Use strong flour because you need the gluten to hold the air which raises the bread. Baking destroys fermentation. It doesn't taste sour. It can be frozen, so make enough for a week, cut into quarters. Use a pizza stone to cook it on. It doesn't have sugar or oil in it, so it's better for you on a reducing diet. You spend about 10 minutes working on it, the time taken is leaving it to rise while you do something else.)

faerie~spangles

Now I have to figure out the ratio of starter to flour.

[Deleted User]

no you don`t. I just bung some into my flour and salt and add filtered water. Then I mix to a soft dough and leave overnight. My sourdough bread is great and the starter has been going for many years. Just make sure it is lively before you start baking

faerie~spangles

Oh that's good to know as I'm more of a bung it in and see what happens type of Gal:D

What kind of flour do you use?

[Deleted User]

I already posted one recipe for the panny breadmaker but this one is easier

2 big tbs starter + 100g strong flour + 80-100 ml cool water
mix to thick paste and let stand a whole day to bubbly

Take out 2 big tbs for new starter and save in fridge

To panny pan: 400g strong flour + 1 level tsp salt + 200 ml cool water + the remainder of starter

set on french bread dough then leave for 10 hours or so when finished
Set panny to bake if the dough looks well risen and bake 55 minutes

I made this with white and the result was excellent. Next time will be wholemeal when it will be denser

tjak

wouldbeqaulitymoneysaver wrote: »

http://www.amazon.co.uk/Goldrush-Sourdough-Starter-Product-0-5/dp/B0019F9ZQK/ref=sr_1_2?ie=UTF8&qid=1326436984&sr=8-2
This is my proposed route into HM Sourdough Nirvana.
I am aware of of the proper way of making Sourdough and the long and painstaking (but worthwhile) business it is.

Did you buy this? How successful was it?
I have made my own starter three times so far and keep ending up with stinky sour gloop....

dogstarheaven

would really like to make sourdough (and other similar tasty breads) but when i went to make the starter for it a couple of yrs ago, somehow i didn't get 'round to doing doing it properly ie., kept putting it in the fridge to 'sleep' over the course of 3 weeks as some days, i just didn't have the time...:o (i know, how embarressing is that?!) in the end, i didn't think it worked as it didn't rise to to double the amount as it was intended to.. so in the end, it got chucked and that was the last of my sourdough starter foray... till now.. i happened to find some fresh yeast out of town the on Sat (sell by date - 22nd Feb) and am wondering if there's a way of making the starter with this yeast. it's a bit of a cop-out, but i'd like to see if it can be incorporated as i imagine, that it can be possible... what do you lot think? if there's a way, can someone supply me with a proven recipe (pun not intended..) pls, or some easy tasty sourdough/or similar recipes for a beginner pls.. i have all the correct flours etc., elec fan assis. oven.. thanks!!:D

Pink.

Hi dogstarheaven,

This thread should help answer your questions:

Anyone make Sourdough Bread?

I'll add your thread to that one later to keep the replies together.

Pink

hotcookie101

You can't really make sourdough using fresh yeast-as it relies on "wild" yeasts in the environment to raise the bread.
I haven't used the fabulous baker brothers sourdough (I used the starter recipe from river cottage everyday) but it sounds pretty simple-and low maintenance, so when I get back into sourdough I might try that method instead

marrbett

How do you keep your starter? At the moment I keep mine in a kilner jar with a piece of clingfilm loosely over the top, without the lid on.
Is it ok to put a lid on, or does it need access to air?