Author Topic: All About Sour Dough .  (Read 316577 times)

Offline consumerate

  • Full Member
  • ***
  • Posts: 218
    • View Profile
Re: All About Sour Dough .
« Reply #330 on: September 22, 2012, 03:26:54 pm »
Most people seem to have white or rye starters - can you do a wholemeal starter?

Offline achookwoman

  • Hero Member
  • *****
  • Posts: 21607
    • View Profile
    • Chook woman
Re: All About Sour Dough .
« Reply #331 on: September 22, 2012, 10:19:05 pm »
Most people seem to have white or rye starters - can you do a wholemeal starter?


Yes.

Offline fundj&e

  • Hero Member
  • *****
  • Posts: 11255
    • View Profile
Re: All About Sour Dough .
« Reply #332 on: September 22, 2012, 10:26:18 pm »
ACW does the starter need to be at room temp b4 a feed ?
i don't need a recipe i'm italian

Offline Delightful Den

  • Hero Member
  • *****
  • Posts: 2006
    • View Profile
Re: All About Sour Dough .
« Reply #333 on: September 23, 2012, 05:51:06 am »
Take 2.


Offline fundj&e

  • Hero Member
  • *****
  • Posts: 11255
    • View Profile
Re: All About Sour Dough .
« Reply #334 on: September 23, 2012, 06:33:03 am »
DD mine doesnt look that wet

i don't need a recipe i'm italian

Offline cookie1

  • Global Moderator
  • Hero Member
  • *****
  • Posts: 37202
    • View Profile
Re: All About Sour Dough .
« Reply #335 on: September 23, 2012, 07:12:18 am »
Clever people. :-*
May all dairy items in your fridge be of questionable vintage.

https://www.facebook.com/The-Retired-Thermomixer-834601623316983/

Offline gertbysea

  • Hero Member
  • *****
  • Posts: 11555
  • Don't experience life from the cheap seats.
    • View Profile
Re: All About Sour Dough .
« Reply #336 on: September 23, 2012, 07:12:41 am »
All the bread is looking good.

Gert
Gretchen in Cairns, Australia

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

Offline achookwoman

  • Hero Member
  • *****
  • Posts: 21607
    • View Profile
    • Chook woman
Re: All About Sour Dough .
« Reply #337 on: September 23, 2012, 07:27:14 am »
ACW does the starter need to be at room temp b4 a feed ?

No,  but it won't activate as well as when at room temp.   It will slowly work like when in the fridge. 

Offline fundj&e

  • Hero Member
  • *****
  • Posts: 11255
    • View Profile
Re: All About Sour Dough .
« Reply #338 on: September 23, 2012, 07:32:05 am »
ACW does the starter need to be at room temp b4 a feed ?

No,  but it won't activate as well as when at room temp.   It will slowly work like when in the fridge. 

thanks :-*
i don't need a recipe i'm italian

Offline achookwoman

  • Hero Member
  • *****
  • Posts: 21607
    • View Profile
    • Chook woman
Re: All About Sour Dough .
« Reply #339 on: September 23, 2012, 07:54:39 am »

Offline Delightful Den

  • Hero Member
  • *****
  • Posts: 2006
    • View Profile
Re: All About Sour Dough .
« Reply #340 on: September 23, 2012, 09:02:16 am »
Thanks Chookie it is nearly double now.  I increased the flour to 550gms flour and then added more again about half way through kneading. It was better than yesterday's but was still too wet to work by hand. 

Offline achookwoman

  • Hero Member
  • *****
  • Posts: 21607
    • View Profile
    • Chook woman
Re: All About Sour Dough .
« Reply #341 on: September 23, 2012, 09:43:05 am »
DD,  looks like 600g might be the amount for you. All flours are different,  even from the same mill.  Record what is working and keep adjusting it 'till you get it right.  If it has doubled it isn't far off being right.  Put water in bottom of oven,  if you are not covering the loaves.

Offline cookie1

  • Global Moderator
  • Hero Member
  • *****
  • Posts: 37202
    • View Profile
Re: All About Sour Dough .
« Reply #342 on: September 23, 2012, 09:50:39 am »
My sourdough mix is quite sloppy but I have it down to a fine art now. I prepare the starter the night before, next morning I make the bread and put it in a bowl to rise. About lunchtime I use a scraper thing to fold the dough over on itself lots of times in the bowl. (sort of knocking it down). Then put it into the baking tin and let it rise again for several hours and then bake it. I use 2 rises though.
May all dairy items in your fridge be of questionable vintage.

https://www.facebook.com/The-Retired-Thermomixer-834601623316983/

Offline kezza

  • Hero Member
  • *****
  • Posts: 654
    • View Profile
Re: All About Sour Dough .
« Reply #343 on: September 23, 2012, 09:55:18 am »
Cookie that is the method I use too.  Have successfully made 2 loaves this weekend, one a spelt loaf and one a mixture of bakers flour and spelt.   :)

Offline Delightful Den

  • Hero Member
  • *****
  • Posts: 2006
    • View Profile
Re: All About Sour Dough .
« Reply #344 on: September 23, 2012, 10:06:15 am »
The finished product. I think I need a little more flour next time. When the dough rise above the edges of the pan it spread out instead of rising up.