Anyone make Sourdough Bread?

Sazbo

Thanks for that rhubarbs. Any tips for a sucessful starter?!

rhubarbs

The starter I make is from Linda Collister's fab book 'bread from ciabatta to rye'. It is the most basic starter you can make but has a good strong sourdough taste. I've always found this one slow to start but reliable and I've never been tempted to go for one of the quicker versions. Good luck and let me know how it goes if you try it:-

100g strong white flour
115ml tepid water

then,
100g strong white and tepid water each time to refresh.

Mix flour and water to sticky paste. Cover bowl with damp tea towel. Leave for 2-4 days dampening tea towel as required.

By now mix should be bubbly with skin, with sour milk smell. Feed the starter with 100g flour and enough tepid water to make soft dough. Work the dough to get air in. Cover as before and leave for 24 hours.

Stir well then divide in 2. (Either throw one half away or make 2 quantities) Add 100g flour and tepid water to make soft dough. The starter should be ready to use in 6-8 hours.

From then on keep in fridge, divide (use half for bread and half to store) and feed every 5 or so days. When you want to use it bring it to room temp, feed it and wait 6 hours.

If your starter is smelling very sour, has split or is generally not great you can often restore it by feeding and leaving for 6 hours.

Sazbo

rhubarbs wrote:

The starter I make is from Linda Collister's fab book 'bread from ciabatta to rye'. It is the most basic starter you can make but has a good strong sourdough taste. I've always found this one slow to start but reliable and I've never been tempted to go for one of the quicker versions. Good luck and let me know how it goes if you try it:-

100g strong white flour
115ml tepid water

then,
100g strong white and tepid water each time to refresh.

Mix flour and water to sticky paste. Cover bowl with damp tea towel. Leave for 2-4 days dampening tea towel as required.

By now mix should be bubbly with skin, with sour milk smell. Feed the starter with 100g flour and enough tepid water to make soft dough. Work the dough to get air in. Cover as before and leave for 24 hours.

Stir well then divide in 2. (Either throw one half away or make 2 quantities) Add 100g flour and tepid water to make soft dough. The starter should be ready to use in 6-8 hours.

From then on keep in fridge, divide (use half for bread and half to store) and feed every 5 or so days. When you want to use it bring it to room temp, feed it and wait 6 hours.

If your starter is smelling very sour, has split or is generally not great you can often restore it by feeding and leaving for 6 hours.

Thanks so much for this rhubarbs. Definitely going to give it a go. Couple of questions though - during the intial 2-4 days do you just damp the tea towel and not feed with flour/water? Also, when you say "soft dough" - is that still loose enough to be stirred with spoon? Thanks again, Saz x

rhubarbs

Yes, just leave it to its magic for the first 2-4 days.

Soft dough, very squidgy bread dough. You can squeeze it through your fingers like very soft playdo.

Hope this helps.

Sazbo

Yes it does, thanks. Definitely gonna give it a whirl!! :j I'll let you know how I get on...

npsmama

To answer my own questions:

to use uo excess starter: sourdough noodles are amazingly yummy! Recipe in the SD yahoo group file.
Also, see http://www.recipegoldmine.com/sourdough/sourdough.html



Finally a good wholewhaet reacipe: http://www.sourdo.com/recipies.html

Sazbo

npsmama wrote:

To answer my own questions:

to use uo excess starter: sourdough noodles are amazingly yummy! Recipe in the SD yahoo group file.
Also, see http://www.recipegoldmine.com/sourdough/sourdough.html

Finally a good wholewhaet reacipe: http://www.sourdo.com/recipies.html

Sourdough noodles? Who'd have thought it! Great idea.

npsmama

They really are scrummy! And they roll out very easily - not like 'proper' homemade pasta.

Sazbo

rhubarbs wrote:

The starter I make is from Linda Collister's fab book 'bread from ciabatta to rye'. It is the most basic starter you can make but has a good strong sourdough taste. I've always found this one slow to start but reliable and I've never been tempted to go for one of the quicker versions. Good luck and let me know how it goes if you try it

Hi rhubarbs - just wanted you to know that I am eating a delicious slice of my first ever sourdough loaf! :money: Your starter recipe was the only one in 12 months I've ever had work :j So just wanted to say thanks to you, and npsmama, for your help! Sx

[Deleted User]

tonight I started mrs Bear`s sourdough starter from grapes. Fingers crossed

Is there anyone on here who can tell me the correct way to use a bakestone. I have one but am not sure how to use it for cooking the bread