Anyone make Sourdough Bread?

nick_b

Gers wrote:

: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!

Yes, that is pretty lame. Obviously a rather anal mod. I'm sorry to hear that.

Well, all this talk has spurred me into action to retrieve my starter from the back of the fridge, where it's resided for a few months. A couple of days refreshment should see it it tip top condition again. I'm thinking hot cross buns, as it's finally the right time for them

leonie_2

Yes sorry to hear that Gers.

Mine is the Leicester branch. Infact another lady has contacted me and as soon as mine is going strong, she is having some from me, so already we have a bit of a round robin going :-)

I'm also getting some kefir from the same lady and i'm going to give her some handmade soap as a thankyou gift. We must have a very good freecycle.

Gers

leonie wrote:

Yes sorry to hear that Gers.

Mine is the Leicester branch. Infact another lady has contacted me and as soon as mine is going strong, she is having some from me, so already we have a bit of a round robin going :-)

I'm also getting some kefir from the same lady and i'm going to give her some handmade soap as a thankyou gift. We must have a very good freecycle.

Sounds really good! Well done. At least the 'anal mod' has forced me into making my own starter!! It's frothing gently already. Looking forward to making the bread.. no probably more looking forward to eating the bread!

Sazbo

Gers wrote:

At least the 'anal mod' has forced me into making my own starter!! It's frothing gently already.

Gers I'm impressed you get yours up and running so quick! What's your starter recipe? Reckon I obviously need something totally idiot proof! Do you add yeast? Think my problem is not having an airing cupboard or somewhere like that to keep starter warm, so maybe i need to add some yeast to help it along?

Gers

Sazbo wrote:

Gers I'm impressed you get yours up and running so quick! What's your starter recipe? Reckon I obviously need something totally idiot proof! Do you add yeast? Think my problem is not having an airing cupboard or somewhere like that to keep starter warm, so maybe i need to add some yeast to help it along?

:j Thanks - but I don't think it's ready to use yet, just frothing gently.

I used 1 cup of flour and 1 cup of water. Stuck in the airing cupboard (a little open) for a few hours and then set in on top of the underfloor pipes. It's definitely doing something and has the soury smell to it already. I just hope I know when it's ready...


Goes off to search internet for next bit of advice!


PS in edit - I left the water to stand for 48 hours first as it's meant to de-chlorinate it. If you can't do that then just use bottled still water instead.

nick_b

Update: my leaven is bubbling nicely and I've just refreshed it by removing 3/4 and adding another 100g each of flour and water. It should be ready for tomorrow's baking extravaganza.

leonie_2

Can I ask what your soughdoughs smell like?

I got two different types from freecycle, russian and oregan and they are both part of an original that is well over a hundred years old... but they stink!

Honestly i doubt I would like a bread made out of it, its minging! Is this how its supposed to be? I imagine it would be strong as its well established, but I'm not sure what it should smell like

Gers

leonie wrote:

Can I ask what your soughdoughs smell like?

I got two different types from freecycle, russian and oregan and they are both part of an original that is well over a hundred years old... but they stink!

Honestly i doubt I would like a bread made out of it, its minging! Is this how its supposed to be? I imagine it would be strong as its well established, but I'm not sure what it should smell like

Well - they smell sort of smelly!! Yeasty, sour but it shouldn't be unpleasant in a stinky sort of fashion.

I've just discovered that I've got hooch which means it's working. Was going to make bread today but had to rush out unexpectedly so stuck the jar in the fridge. Have taken it out and will make the bread tomorrow instead.

:j :j :j

nick_b

leonie wrote:

Can I ask what your soughdoughs smell like?

I got two different types from freecycle, russian and oregan and they are both part of an original that is well over a hundred years old... but they stink!

Yes, I took the lid off mine today and my nostrils were assailed by what can only be described as fermenting porridge (as it was quite active there was also a lot of CO2 being given off). Let me assure you that this is a GOOD THING in the leaven/sourdough world. The bread you make from it will not taste like this, though.

leonie_2

Thanks peeps.

I was thinking that there would be no way i'd want bread that smells like that sourdough. :eek:

Today I chucked some away and added fresh flour and water and they are bubbling away nicely, I may get brave tomorrow and give some bread a go.

The things we do for fun......