Anyone make Sourdough Bread?

Sazbo

Keep me posted how you get on, Gers. Will be interesting to see how you find it with mixture of flours, temperature, etc.

Saz

Mr_Proctalgia

I made Sourdough exclusively for several months, although my starter did eventually Pop its Clogs and now I use yeast. I did a "Cheats Starter" with yeast and white flour, every day I chucked half of it and topped up with flour and water, this went on for two weeks and I still had a lively starter. I cannot recommend using Rye flour as it has virtually no gluten and will struggle to hold the bubbles, but it is OK to add a couple of ounces to your bread mix.

As for the taste - Well that is like trying to describe a colour isn't it? I would say that it tastes a lot like Ciabatta but with a closer texture and a harder crust with white specks or pimples on it, it is very nice.

Oh - Be prepared for very long proofing times, sometimes overnight.

Good luck - It is worth it.

Gers

Sazbo wrote:

Keep me posted how you get on, Gers. Will be interesting to see how you find it with mixture of flours, temperature, etc.

Saz

I will - airing cupboard doesn't close quite properly so it's not too warm. Fingers crossed.

I recently brought back some sourdough bread from the Meeting House Square Market in Dublin and it reminded me just how much I like the texture and taste. The other day I tried to post on freecycle to get some starter but the moderator wouldn't approve it cos it didn't stop landfill! :eek: So, I've done what some books said and rested the water for 48 hours to de-chlorinate it and then got a glass jar.


Maybe. Maybe not!

leonie_2

Right then guys it looks like we have a challenge here, lets all give it a go!

Mr Proctalgia I read about yours in the history and it seems you were very keen on it, maybe you should join us? It would be nice having an expert on hand :A

I really hope this works as the long proofing and waiting times are exactly what I need because im using home milled flour. Apparently the flour needs to soak for at least seven hours to break down the phytic acid that is not good. (this only applies to freshly milled flour though guys)

There is someone on freecycle doing russian and oregan trail sourdoughs, however they live an hour from me so its probably not worth it.

leonie_2

Just to quickly add:

I asked on my local freecycle about an hour ago for someone to share some sourdough with me and i've already been offered some, how cool is that!

Sazbo

leonie wrote:

Just to quickly add:

I asked on my local freecycle about an hour ago for someone to share some sourdough with me and i've already been offered some, how cool is that!

Wow that's pretty good! 'Scuse my ignorance, Leonie, but how does the freecycle thing work? Do you post a request for something and need to give something in exchange?

leonie_2

No you dont have to give anything back at the time, but as soon as you have something you no longer need, you advertise it for free!

There must be no payment involved and I think you normally have to go pick the item up. Its a great way of passing on things that are too good to throw away.

Just google freecycle in the UK and then find your local group. :-)

squeaky

https://www.freecycle.org


Look for the United Kingdom on the left, and then pick the town nearest you

Gers

leonie wrote:

Just to quickly add:

I asked on my local freecycle about an hour ago for someone to share some sourdough with me and i've already been offered some, how cool is that!

:mad: :mad: :mad: I asked on my local freecycle (Newcastle upon Tyne) and the moderator wouldn't authorise it! Said it didn't contribute to stopping landfill.. I tried a discussion but he wasn't having any of it! Now I hear that yours has allowed it has made me mad, sad and disappointed!

Anyway.. I took my starter out of the airing cupboard last night and left it on the living room floor on top of the hot water pipes running to the bathroom. I did this cos a crust had appeared on the starter! I've just taken the crust off and disposed of half of the starter (it was getting close to frothy) and added the new load of flour and warm water. Did a couple of stirs and it's back on the living room floor.


:j

Mr_Proctalgia

leonie wrote:

Right then guys it looks like we have a challenge here, lets all give it a go!

Mr Proctalgia I read about yours in the history and it seems you were very keen on it, maybe you should join us? It would be nice having an expert on hand :A

I would love to contribute but at the moment I'm up to my Oxters in moving house, so I am not even buying green bananas till things have settled down and I have a new home. Good luck with your efforts - I shall read when I get chance.