Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Bread => Topic started by: achookwoman on July 29, 2011, 06:14:36 am
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I have been meaning to put this on for some time.
1. How you manage your Sour Dough depends on your domestic circumstances. This is what suits me.
At 9.00am remove starter from fridge and feed with equal parts of filtered water and bread flour.
At 4.00pm, place into TMX bowl.......
220g warm filtered water
250g. bread flour
220g Sour dough Culture
(2 teaspoons of both salt and sugar) I use Laucke bread mix so i don't add these .
Knead on :: for 5 mins.
Leave in bowl to prove overnight.
At 10.00am next morning, place back on TMX and knead for 2 mins. ADDING 300g. of ADDITIONAL flour
Tip onto floured silmat and fold over several times. Flour hands if sticky.
Place in cooking pan/tin that has a lid. spray with water and cover with plastic . It will double in size so leave room.
Leave in warm place to double.(this may take up to 4 hours)
20min before you think it is ready, heat oven to 200oC,
Cut 1cm slashes in top and place lid on.spray again with water or brush with egg wash
Bake 30 mins with lid on.
remove lid and bake a further 30 mins.
Tips
Good idea to line tin/dish
No need to place dish of water in bottom of oven as the bread is covered for the first 30mins.
This makes a large loaf, when cool can cut in half and freeze 1/2.
If you wish to cook it in a large bread tin, you can form a tent of foil. The idea is to keep the moisture in to assist with the rising.
When you remove the culture from the fridge and feed it, it needs about 7 hours to be fully active . leave it sitting on the kitchen bench.
After you have removed what you need, add more water and flour to the container , give it a good stir and leave on bench for about an hour before placing back in fridge. You only need about 1 Tablespoon of starter to get it going again.
Good idea to spray under side of lid with canola oil to prevent sticking.
Good luck , and develop a time table that suits you.
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Thanks Chookie. It is so important to have something that fits into your life, otherwise you're up half the night. Yoke has a similar method to yours and I always try to follow that.
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Thanks Bess, The bubbles have started so won't be long now!!!!
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Chookie, I have a very active starter, but have had trouble getting a really good loaf out of it - up until now!
Thanks to you, I now have a very handsome loaf sitting on the bench, photo here - https://www.facebook.com/pages/Lambs-Ears-and-Honey/114312568603382
You are a treasure Chookie, thanks.
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Blush, blush Amanda. No, it is you that has done it. Tell us how, please. What a beautiful loaf and not a crappy photo. I enlarged it so I could have a good look. Warning, each loaf will be a bit different, but all good now you are on a roll. ;D ;D ;D ;D ;D ;D ;D
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Lovely looking loaf of bread Amanda :)
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Well done Amanda.
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Hi Chookie,
What is your starter recipe? Have you tried this with different flours such as spelt, oat or rye?
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Hi, Dashingden, my starter was just a sloppy mix of wheat flour and rain water, mixed in jar (sterile), put out side in the shade in spring. Covered with Chux. Left for 2 days, then brought in and left on kitchen bench until it started to bubble. when this started I fed it with 1 Tablespoon of rain water and 1 Tablespoon of flour each day for about a week. I was lucky in that I picked up a very nice yeast bug. I have had other tries and without a good result. Rye process is the same. Haven't heard of any one starting a culture from spelt.
If I want a Rye loaf, I use the same starter. I think Bluesed has different starters. He may be able to help with this.
If you live in Victoria ,I could send you some starter. Let me Know.
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I believe that you will get a much better and more active starter if you use rye flour as it has more of whatever the yeasts need to grow. My starter had some rye flour in it to get it going.
Hi Chookie,
What is your starter recipe? Have you tried this with different flours such as spelt, oat or rye?
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Amanda, this could well be so. I tend to stick with what works for me.
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bumping this for all those making sourdough at the moment.
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Chookie thisis the recipe I was following but have realized that I messed up the steps and added the extra flour Andie in the dish before going to bed.
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Wonder, don't worry, we all mess up. Not a life and death situation, only a bit of flour and water.
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bumping :)
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Just reading all this again and I noticed that this recipe has 220 of culture and the on the All About Sour Dough thread has 400. Is this flexible or just a different recipe. It gets a bit confusing in the beginning but I am sure once the first loaf is produced it will seem clear. Thanks for all the help here.
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Groupie, different recipe. The 400 starter one is probably a better one to start with.
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I have made the bread with the 400g starter a few times now and we absolutely love it so I thought I would try this one. All I can say is WOW, WOW, WOW! it turned out so good. I made it in a small dutch oven and stuck to your recipe. This will be made over and over again. Thank you so much Chookie for all your help. I just want to keep using the sour dough culture rather than yeast.
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That's very exciting troupie. Congratulations.
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Groupie, I am so pleased for you. The SD is so much better for our health so go for it. I will try and post an item that I read recently about SD. Also if you want to glaze it, you can brush with egg wash when it comes OUT of the oven and is still hot.
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Having just read this thread again I am getting enthusiastic about trying sourdough again, but not too sure. Even with Chookie's wonderful help and advice, I have had to attend lots of SD funerals which I have killed over the past year or two and so think that I have got a SD jinx!
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(http://img.tapatalk.com/d/14/06/26/va3eqeru.jpg)
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My Sour Dough starter is still going strong. Tomorrow I am going to try making baguettes - have bought a baguette tin so want to try it. I have given away three sour dough 'babies' - waiting to hear back how they are going.
Thanks Chookie, we love our sour dough.
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Thanks for the information Chookie. I met up with a friend at our club the other night and out of the blue she brought me a book on sourdough she thought I might like to read (she must have been reading my mind). It is just called The Sourdough Cookbook and has lots of recipes for using it including cakes which I didn't know you could do. It used the immature culture for them. I now have to be brave and have a go. In the future of course.
I want to start adding wholegrain flour into my sourdough bread and will try your recipe first. Thanks again Chookie, without your help I would never ventured into the sourdough area.
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Marina, no jinx. Think we had better have a go together. Will contact you when we get home.
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Looking fowrward to that, Chookie.
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Just began my third loaf of sourdough from my rye starter. I like your recipe better than Yoke's, Chookie as it's simple and the dough isn't as wet. This loaf isn't going to have a lid on it, so we'll see how it goes.
Next time, I'm going to add some of my homegrown wholewheat flour.
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All of the Yoke doughs I have made are quite wet. She now has an e book too. I have been using Chookie's starter with some of Yoke's recipes, however I like the breads with lots of starter in them and most of yoke's only have a small amount.
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Cookie, my starter has been hiding in the back of the fridge for a while. It now has a "pretty" purplish growth. Have you seen this before and will it be ok to scrape and resurrect?
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Yoke's sourdough starter is 'fed' at a mix of 1 flour to 1.5 water, whereas Chookie's sourdough is a 1:1 mix, which may explain the difference if you are using Yoke's starter with Chookie's recipes. I find that I need to reduce the amount of water in the recipe if it's one of Chookie's and I'm using Yoke's starter. Maybe about 200g water in a loaf using 400g Yoke's starter and 500g bread flour plus usual amount of salt and sugar. Hope this makes sense.
Having said that I have found some of Dan Lepard's doughs very wet too, so maybe some chefs like this approach
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Bonsai, I hadn't thought of that! I'll do a 1:1 in future. But, I think being a rye starter, it's also a lot thicker. Once it's ready to shape, I just add more flour if needed.
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Bedlam I am not sure to tell you the truth. However I would carefully take a couple of tablespoons of the started and try creating more starter using that. Just build it up as you did before. How long has it been in the fridge. I had one that had been there about 8 weeks and it was fine when I fed it up.
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Bedlam, I go by the smell. Tip off any liquid and some of the top starter. Give the remaining a good stir and smell it. If it smells like beer, then it probably is ok. If it smells 'off' , chuck it. I have left starter for 12 weeks when we have been away. Takes a while to get it going again.
Cookies idea is good. Depends a bit on how much starter you have.
All is not lost as there is plenty of free starter around. I can always post you some.
MJ, rye starter is not necessarily thicker. The thickness depends of how much water you add. However, rye starter is a bit more sticky.
The SD recipe that I use mostly is by 2 English bakers. Ratio mostly 400 starter, 500 flour, about 250 water. I watch the water as at different times of the year, more or less is needed. This recipe is scraped straight into baking tin after 4 minute knead. Sits over night on bench. When it has doubled, baked. I find it best baked in heavy iron pot with lid on for 30 minutes then 20 minutes, lid off. I then test it with a thermometer, and if needed, another 10 minutes out of pot and on oven shelf.
I regularly use this method.
Hope this helps.!!
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Thanks guys. It does smell very strong but probably not off. I have fed it up for 2 days and it is bubbling. Fingers crossed. If I disappear from here you will know why!
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Bedlam, sounding good.
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Great news Bedlam. I'm amazed at Chookie's starter. It is very hardy.
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Great news Bedlam. I'm amazed at Chookie's starter. It is very hardy.
Ha, thrives on tough love.
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OMG I did it!!! :o :o
I'm a fairly good cook but Sour Dough had me defeated!! I think I read everything on the forum trying to get my head around the process.But with the help of two wonderful friends I did it.Thank you Chookie and Judy :-* :-* Whether I will repeat the success is another matter :D :D :D
(http://i950.photobucket.com/albums/ad348/Cornish_cream/8352c9958ce0e85a7506744bf3204bb8.jpg)
Cut loaf.
(http://i950.photobucket.com/albums/ad348/Cornish_cream/b0b8a609d57f858152667719eb2c4b0e.jpg)
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I know how proud you would be of that loaf Denise, it's a great achievement to make your first successful sour dough loaf.
(http://www.commentsyard.com/graphics/congratulations/congratulations58.gif) (http://www.commentsyard.com/congratulations-with-smiling-faces/)
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Thanks Judy :-*
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We'll done Denise! It looks lovely.
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CC, I knew you could do it. That is a REALLY wonderful loaf. Did the boys like the taste.?
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Wow! Congrats CC 🎉🎈🎉👏🎉👏
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Denise CONGRATULATIONS a super effort. Now you have done it once there is no stopping you.
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CC, I cant stop looking at your beautiful loaf. i am now inspired to take my starter out of fridge and see if I can wake it up .
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Thanks girls. :-*
Did the boys like the taste.?
They loved the taste Chookie.Half a loaf was eaten :-))
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Fabulous CC
Makes me wish I hadn't killed my starter via neglect
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Fabulous CC
Makes me wish I hadn't killed my starter via neglect
ES, easy enough to do. I can send you some more if you want to have another go. just let me know.
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Thanks ES. :-*
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Denise, that IS a loaf to be proud of, look at the crust. Have you toasted any. I think. Sour Dough makes the best toast. Well done.
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Thanks Denise :-*
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Sue, do you want some starter? I'm coming to the big smoke (Albany) this weekend and can bring some for you. I use a rye starter that's from Yoke's book, but I do Chookie's method when making my bread.
Rye sourdough is stickier, as Chookie says. It's quite 'gooey' but makes gorgeous bread.
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MJ, I think Sue is in Adelaide!
Your Rye starter sounds good. I made another loaf with my starter yesterday. I was very worried by the purple growth but that disappeared and I have had 2 nice loafs since and no "side effects" so all good.
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Yes and Sue, I can give you some of Chookie's starter next time we all meet up for lunch if you like.
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Good on you Judy.
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Just adding that I began to make my rye sourdough starter into a white flour one by tipping out most of the starter and starting with white flour. My rye starter was making lots of hooch and not bubbling nicely.
This worked for a while, but then began to make hooch again. I've added rye flour this morning, with no water and it's bubbling again!
I don't tip out half my sourdough when I feed it. Is this really necessary? I hate the waste!
CC, what did you use to cook your bread in? It's a gorgeous loaf.
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MJ I have only a little bit of SD in the fridge. When I want to use I bring it out and feed it up. This may take one to two days, as I start by feeding it only a little, then larger amounts. I only feed it up to approx the amount of starter I need. Now if I have excess I can do crumpets. After I have used the bulk of my SD, I give it a small feed and pop it back in the fridge.
I'm pretty sure Chookie does it differently, but that works for me.
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Cookie, much the same. I have a very large jar of starter. I take it out, usually the night before I want to use it and give it a good feed. I just tip in some flour and then add water until it looks ok. Usually a bit lumpy. I leave a large spoon in the jar and give it a bit of a stir when I pass.
MJ, sounds like you have too much liquid in the mix. I had a lady bring me her starter because she couldn't make a good loaf. It was too stiff. I think you have the opposite problem.
I never throw any starter out. Far too mean to do that. If I have too much I make pancakes, crumpets or waffles.
Would a photo help.? Tomorrow I could take a photo of the starter, before and after a feed.
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CC, what did you use to cook your bread in? It's a gorgeous loaf.
I just followed Chookie's advice and instructions and cooked it in a Le Creuset casserole dish that is greased and lined.I grease the lid greased too.
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Judy, that would be lovely. I can't wait to try sourdough crumpets.
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Thanks all. My starter is looking much better as I did think it had too much water, so I've not been adding any. Got a loaf rising now, free form, so hope it doesn't spread all over the tray while it's proving! I couldn't finish it off this morning, so it's been the first prove was over 24 hours. It's pretty cool here, so should be fine - fingers crossed!
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Mine are crossed for you MJ
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Don't forget to tell us how it goes MJ.
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MJ, keep at it. You will get it perfect.