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Author Topic: All About Sour Dough .  (Read 318643 times)

Offline achookwoman

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Re: All About Sour Dough .
« Reply #375 on: September 26, 2012, 08:47:35 am »
I made a SD pizza yesterday.  The crust was Fab.  Thin and easy to handle.  ONly problem was that it didn't brown around the edge, even though I brushed it with oil.  Uni,  be interested to see how you go.
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Offline fundj&e

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Re: All About Sour Dough .
« Reply #376 on: September 26, 2012, 09:07:06 am »
Quote from: achookwoman on September 26, 2012, 08:47:35 am
I made a SD pizza yesterday.  The crust was Fab.  Thin and easy to handle.  ONly problem was that it didn't brown around the edge, even though I brushed it with oil.  Uni,  be interested to see how you go.

i will add more sugar to the mix thanks ACW
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i don't need a recipe i'm italian

Offline achookwoman

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Re: All About Sour Dough .
« Reply #377 on: September 26, 2012, 09:43:29 am »
Uni,  I think egg might work also.  I am posting your dried starter tomorrow.
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Offline gertbysea

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Re: All About Sour Dough .
« Reply #378 on: September 26, 2012, 09:50:18 am »
I am funny try again tomorrow. I will make. Small loaf and if it does no work this time it will become a pizza dough for sure.

Taking DH to airport about l 10 so will start after that.

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 gertbysea

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Re: All About Sour Dough .
« Reply #379 on: September 26, 2012, 10:36:12 pm »
It is foolish so thought I would have one last go at the sour dough bread. Sick of wasting flour I am making just half a loaf.

After processing in THERMOTHINGY  it looked and felt exactly like Isi's Portuguese roll dough though a wee bit stickier.



I did not touch it much but dumped it into the farmhouse loaf pan.



Then I cut it, sprayed it, and covered it with a shower cap taken from the Green Island hotel for luck.



If this does not work this time I am giving up.........maybe.

Gert

It is now 1615 I do not think it has moved!!!,

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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 Halex

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Re: All About Sour Dough .
« Reply #380 on: September 26, 2012, 10:56:07 pm »
Gert, my first loaf was 1/2 a batch.

Is your dough runny, my dough you can pour from jug into pot.

H :)
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Offline gertbysea

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Re: All About Sour Dough .
« Reply #381 on: September 26, 2012, 11:04:28 pm »
No it was just like Isi's . Just dropped into the pan.

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 Halex

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Re: All About Sour Dough .
« Reply #382 on: September 26, 2012, 11:09:01 pm »
God luck, cant wait to see the results.

H :)
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Offline fundj&e

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Re: All About Sour Dough .
« Reply #383 on: September 26, 2012, 11:10:56 pm »
gert mine sounds like ours
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i don't need a recipe i'm italian

Offline gertbysea

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Re: All About Sour Dough .
« Reply #384 on: September 26, 2012, 11:29:27 pm »
I'll be a watchin' it.

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 judydawn

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Re: All About Sour Dough .
« Reply #385 on: September 27, 2012, 12:11:26 am »
I'm watching mine here too Gretchen.  Started it yesterday and it just wouldn't rise in the TM bowl even though it was quite a warm day. I've just done the second step and when I was happy with the look and feel of the dough (having to add quite a bit more flour and hand knead it), I placed it in my pan and it's sitting in a sunny window.  Mine is like yours Gert not pourable like Hally's.  I almost gave up but decided to see if I could resurrect it.  My last loaf rose up and over the TM bowl as it was supposed to in the first step but this one was only 1/2 way up the bowl.  It didn't look dead though so we will see how it goes this afternoon.
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Judy from North Haven, South Australia

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Offline gertbysea

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Re: All About Sour Dough .
« Reply #386 on: September 27, 2012, 12:14:56 am »
Good luck JD. I is heading for 30 here tday so if it does not rise I am at a loss as to what to do.

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 achookwoman

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Re: All About Sour Dough .
« Reply #387 on: September 27, 2012, 12:36:27 am »
Gert,  this is great.  If it is like Isi's in texture it may take a little longer to rise.  Off to town now.
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Offline cookie1

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Re: All About Sour Dough .
« Reply #388 on: September 27, 2012, 07:02:35 am »
Be patient. It is freezing here today and my sourdough is very sluggish. I'll probably be cooking it at midnight. :-\
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Offline gertbysea

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Re: All About Sour Dough .
« Reply #389 on: September 27, 2012, 07:12:47 am »
I think it is starting to rise NOW. I am excited.





My shower cap has risen at least.




It is now 1730 and it has nearly doubled. What to do now?




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.
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