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Author Topic: All About Sour Dough .  (Read 318815 times)

Offline achookwoman

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Re: All About Sour Dough .
« Reply #660 on: October 31, 2012, 06:12:58 pm »
I had a look in several of my bread books and the recipes are all so different. Looks like some go for color and others ingredients for texture. James Beard,  has one called SD ,  bet uses 2 packets of yeast.   Work that one out.
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Offline Wonder

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Re: All About Sour Dough .
« Reply #661 on: October 31, 2012, 08:36:48 pm »
I can't believe it, I appeared to have killed another two starters - that's right two!! Chookie was kind enough to send me some dehydrated starter and I mixed it up yesterday and this morning it looks like glag in the jar, and I started myown again on Monday and it looks like a mix of flour and dirty water. I don't know what I'm doing wrong. Maybe my jar was still warm after sterilizing or maybe using cooled boiled water isn't working or I'm starting out in too big a jar. I don't have many jars and they were either way to smal or too big so went for the big moccona jars.

Forgot to add this batch has been started with a brand new bag of untreated white bread flour from Marge and Marees in Heidelberg, I've never had trouble with their flour and made a lovely loaf of bread yesterday so don't think thats the problem.
« Last Edit: October 31, 2012, 08:38:47 pm by Wonder »
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Offline Aussie Brenda

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Re: All About Sour Dough .
« Reply #662 on: October 31, 2012, 08:54:05 pm »
Wonder, it took me two weeks to get my starter active,I just kept feeding it , if I had too much in the jar I would use some at one stage started another jar and then one day I had small bubbles and it's still going, nothing like the big bubbling that Gert gets but it is alive.
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Offline Wonder

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Re: All About Sour Dough .
« Reply #663 on: October 31, 2012, 08:55:50 pm »
Thanks Brenda, I'll leave them for a few days and then start feeding. The weather has turned cold again here but the heating is always on inside so they should be warm enough.
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Offline achookwoman

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Re: All About Sour Dough .
« Reply #664 on: October 31, 2012, 09:25:09 pm »
Wonder , don't think it is the flour or size of jar.  May be the water.  OR could be,  like AB says,  need to leave it longer.
If the starter with the water on top didn't small bad then it needed feeding.  Keep trying. 
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Offline Wonder

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Re: All About Sour Dough .
« Reply #665 on: October 31, 2012, 10:45:05 pm »
A bit disheartened this morning as I was hoping to be able to bake some sourdough on cup day because I'll have a whole day at home, but I'll keep trying.
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Offline gertbysea

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Re: All About Sour Dough .
« Reply #666 on: October 31, 2012, 11:06:25 pm »
Starting my rye sour dough starter.



Organic rye in bowl. 3 minutes on 9



50 gms rye flour 100 cooled boiled water




Waiting for the yeasties



Wish me luck.

Gert
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Gretchen in Cairns, Australia

Life is like an onion; you peel off one layer at a time and sometimes you weep. Carl Sandburg.

Offline Amy :-)

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Re: All About Sour Dough .
« Reply #667 on: October 31, 2012, 11:36:56 pm »
Good luck Gertie ;)

If I was brave enough to do a sourdough I would want to try a rye one ;D
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Offline Kimmyh

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Re: All About Sour Dough .
« Reply #668 on: November 01, 2012, 01:56:03 am »
Good luck with your capture Gert.
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Offline Wonder

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Re: All About Sour Dough .
« Reply #669 on: November 01, 2012, 02:19:13 am »
Good luck Gert
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Offline achookwoman

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Re: All About Sour Dough .
« Reply #670 on: November 01, 2012, 02:54:54 am »
Wonder,  the problem with SD is that YOU have to fit in with it.  
Gert go for it.
« Last Edit: November 01, 2012, 03:47:37 am by achookwoman »
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Offline Wonder

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Re: All About Sour Dough .
« Reply #671 on: November 01, 2012, 03:17:02 am »
I'll just start feeding them and see how they go. Brenda said her's took two weeks so that gives me a bit of encouragement. Maybe I'll cahnge my goal to having a home made loaf of sour dough in 2013 instead of 2012.
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Offline gertbysea

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Re: All About Sour Dough .
« Reply #672 on: November 01, 2012, 04:18:40 am »
White starter using rye flour I had in the pantry. Not the new stuff.

1030







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Gretchen in Cairns, Australia

Life is like an onion; you peel off one layer at a time and sometimes you weep. Carl Sandburg.

Offline gertbysea

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Re: All About Sour Dough .
« Reply #673 on: November 01, 2012, 04:20:28 am »
1430






The pizza has not risen but  that is ok by me.

Gert
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Gretchen in Cairns, Australia

Life is like an onion; you peel off one layer at a time and sometimes you weep. Carl Sandburg.

Offline Wonder

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Re: All About Sour Dough .
« Reply #674 on: November 01, 2012, 04:32:33 am »
The load looks good Gert. Interesting the the loaf has risen but not the pizza
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