Anyone make Sourdough Bread?

Mrs_Bear

Excellent! I'm so glad it worked.

It does get better and better as you keep going and mine often stays in the fridge for a week. You'll get the feel for how much water/flour and even salt you add as you go on.

I really am pleased for you. Keep on baking!

maering

I make a lot of different sourdough breads and the taste & tequnique varies quite a bit depending on which culture you use. I have them from all over the world. I'm on the share database on the yahoo Fermented foods list.

I have worked out a bread machine recipe which isn't too bad but requires a programable machine. But most ly I use the hour spong, 12 hour rise, knock down & shape, 12 hour rise and bake method.

If your like further details of either let me know

Mrs_Bear

Thanks maering!

I only started baking last September, when I needed something to do after being made redundant, so although I have been quite obsessive ( and have made at least 4 loaves a week since then) I don't have any real long term experience. Would you tell me more about your second method?

Whitefiver

Yes, I would be interested too.

Many thanks,

White.

maering

Take the starter, either 2 cups if liquid or he lump if solid. Add 400 ml water and flour to make it quite liquid, don't worry about lumps. (some add salt here I don't,)

Let the sponge develop for an hour or so.

Add 400ml more flour and 1.5 kg flour or thereabout, knead 10 mins.

put in bowl cover with wet cloth and leave in warm place 12 hours.

After this time knock down the bread, shape into a biggish greashed loaf tin. Slash the top, over with wire cover above the bread (to stop the cloth sticking) cover with wet cloth leave to rise 12 hours.

Cook 170-180 C for 45 mins turn out onto oven rack, continue for another 5 mins or so.

That's it !

Mrs_Bear

Thanks maering,

I normally do a twelve hour rise. I've not done the second twelve hour rise - I shall try that this weekend. Great idea about the wire rack with the wet cloth over it to stop it crusting. I shall try that as well - I had followed the Poilane recipe which said wrap the loaf in a flour dusted tea towel and that tended to stick, which not only makes a mess but tears at the dough when you peel it off!

Do you cook in a loaf tin? I have been baking mine on a baking stone. And what size of loaf tin? 1.5 kg of flour must make a huge loaf when it has risen.

Thanks for that! I shall let you know the results.

maering

I use a tin, buy a baking one rather than a loaftin as we like a wider loaf. It is a big loaf, bi family though ! its a 1/2 size roasting tin. Some times I do free form to or plaited or anything realy. I have a domed camp bread oven too

Mrs_Bear

I make smaller loaves because there's only so much bread we can get through. I'll try the baking tin idea!

Thanks again!

npsmama

Just wondered if some folk here would be prepared to share a piece of their starter?
Sounds like there would be several of us interested...

(Hope I'm allowed to ask this - sorry if it's a no-no)

leonie_2

I dont have any im afraid. At the moment I dont have the time to keep it going, sorry.