Anyone make Sourdough Bread?

northwest1965

Hi all. I am a new sourdough baker here! So new, I have only just made the starter (3days ago) I am going to feed today for the last time before transferring into another jar and putting in the fridge. Have a few questions

1. After feeding today, how long should I wait until before putting in a jar and in the frideg. It looks good, lots of bubbles.

2. I always bake bread by hand, no machine. Can anyone give me a recipe (in grams not cups) for when i make the bread. i usually make a 500g loaf. How much starter do I need for this?

Thats all for now, off to peruse Amazon for a good book:rotfl:

jumblejack

Love sourdough bread. I'm gutted though as my 'sourdough mother' isn't very well. The smell is no longer pleasant. I neglected feeding it whilst being preoccupied with caring for a family member so have to start off a new starter from scratch :,(

Can't wait to get into it again as I'm sprouting loads of seeds now which I can use in the breads.

NigeWick

I posted on Health & Fitness and was advised to come here:-
I gave up wheat, rye, barley and oats nearly two years ago because of the gluten and other toxins in those grains. I have just read that old civilisations used to soak or ferment them.

Apparently making sour dough for bread making gets rid of these problems too. Does anybody have a simple recipe for sourdough rye bread?

Gigervamp

I've not made sourdough, but I bookmarked this page a while ago. HTH.

Justamum

Long slow rising of a dough helps with the fermentation. I try and do a first rise overnight in a cold kitchen when I can, otherwise at least five hours at least. Sourdough is a real faff.

NigeWick

Gigervamp wrote: »

I've not made sourdough, but I bookmarked this page a while ago. HTH.

Thanks for that. I've decided to go with the just flour and water starter. And as my wife doesn't like the house too hot, this alone may take some time.

NigeWick

Justamum wrote: »

Long slow rising of a dough helps with the fermentation.

That's what I'm after as the fermentation process "pre digests" the grain keeping any phytate and gluten to a minimum, meaning that the bread will have better nutrition and be easier to digest.

Gigervamp

You don't add any yeast to sourdough. It forms itself from the wild yeasts in the air and in the flour.
Adding things like grapes or sultanas just boosts the yeast production, but it's not necessary.

NigeWick

Gigervamp wrote: »

You don't add any yeast to sourdough. It forms itself from the wild yeasts in the air and in the flour.
Adding things like grapes or sultanas just boosts the yeast production, but it's not necessary.

Yes, I understand that and am using just organic wholemeal rye flour and water. Apparently it is appropriate to name the starter and keep part of it to begin the process again. Please greet Arthur.

Gigervamp

Welcome to the world Arthur, I hope you have a long and productive life!