All About Sour Dough .

[achookwoman]

The time for SD buns will depend on size.  Probably more likely 20 mins.  If they don't look cooked, turn them over and give them a couple more minutes.   That said,  I would much rather make a loaf in a cast iron pot with the lid on for the first 30 minutes. Better rise, therefore better texture. The commercial buns usually have yeast in them to give them a lift.
Love the fact that yor persisted and got the SD going.   Very exciting.
To start with, the recipe for SD with 500 g bread flour, 400 g starter and 250g water. 1 teaspoon of salt and sugar ,  is probably the easiest. But because it is very soft and a bit sticky,  perhaps not the best for rolls. You could drop rough balls of dough into your well greased tins and prove in a plastic bag and when baking,  make a foil tent to place over the rolls to keep the moisture in.
Good luck and let us know how you go.

[Jamberie]

I love hearing your success Elsie!
I have a queation of my own....should I be stirring my starter each day? Or do I just let it sit until it (hopefully) bubbles?

[Bedlam]

I saw this wonderful shop in Oatlands unfortunately it has closed down and only selling over the net. Sourdough.com.au.  They had so much that tempted me different shaped proving baskets and other bits. Will have a look when I get home.

Jam, I think give your starter a good stir frequently.

[Cornish Cream]

Well done Elise on your SD starter success.

[gertbysea]

I saw this wonderful shop in Oatlands unfortunately it has closed down and only selling over the net. Sourdough.com.au.  They had so much that tempted me different shaped proving baskets and other bits. Will have a look when I get home.

Jam, I think give your starter a good stir frequently.

I have been looking at the website but everything I want is out of stock!

Gert

[achookwoman]

After Hobart we are spending a few days in Tassie.  We have booked 2 nights at Oatlands,  hoping to do a tour of the historic mill.  The flour that they produce is fantastic. I hope the shop that is closed is not the one at the mill. We are then going to Stahan for 3 nights.  Have booked boat up Gordon River and train. Then 2 nights in Launceston.  There is a very strong SD group based in or near Launceston. Have been very interested in the reports by those travelling.  Thanks for the info. See you all soon.

[Bedlam]

Chookie, the windmill tour is still happening. The sough dough shop looked lovely through the window. Oatlands is very pretty but was very quiet. Finding it a little sad just how quiet this beautiful place is.  I feel there are a lot doing it tough.
Strahen you will love.
We really enjoyed our time in Launceston.
Looking forward to meeting our bread legend.

[achookwoman]

Thanks Bedlam.  Looking forward to meeting you and hubby. Feel I already know you ,  through the Forum.
Our family go back to the convicts in Tassie. A distant relative was transported for giving a bed for the night to a friend who was charged with stealing. Family member was transported for 5 years.  His wife and children joined him in Burnie . I think you are correct about many doing it tough in Tassie. 

[cookie1]

That's really interesting Chookie.

[Jamberie]

Sourdough starter day 4:
Any thoughts most welcome!

Sorry again for the huge photo...tapatalk.

[achookwoman]

How does it smell?

[Jamberie]

It smells really mild with maybe a hint of a slightly yeasty smell.

[Bedlam]

Sounds perfect Jam, keep going with it.

[ElsieD]

Jam, that is how mine looked at day 4, and 5, and 6, and 7.  Then on day 8 it exploded into life.  I kept at it based on other people's experience in the posts on this thread.  Stick with it.  Keep refreshing it and you will be rewarded.

[achookwoman]

It smells really mild with maybe a hint of a slightly yeasty smell.

Great ,  keep going you are nearly there.