Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Bread => Topic started by: cookie1 on August 27, 2012, 02:07:56 am
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I am making another loaf of Chookie's sourdough loaf this morning.
Her starter is wow. I think I am sort of mixing Chookie and Yoke's methods, but so far so good.
Last night I took the starter out of the fridge and fed it with Baker's flour and filtered water.
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(http://img.tapatalk.com/79d74a82-caa2-36b6.jpg)
Overnight the starter bubbled up and is now ready for me to make the loaf. It smells very aromatic.
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Looks interesting Cookie, that's something I wouldn't mind trying my self. :)
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(http://img.tapatalk.com/79d74a82-dcca-5537.jpg)
Next photo. I have kneaded it for 4 minutes in TMX . It is lovely and smooth.
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Chookie I was coming on to the forum to search for sourdough as I would really like to try making our own and here is your post. Did you already have a starter, make your own or buy one. I've looked at a few starter recipes but not sure what is the best way to proceed. I'll be following this thread with interest.
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I've given the starter a little feed and tucked him up back in the fridge. Not exactly sure if this is how Chookie does it, but it worked for me last time. It's now sitting in a greased bowl rising for a few hours.(http://img.tapatalk.com/79d74a82-e179-e4fe.jpg)
It's near the kettle for a little warmth.
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Wonder, kind Chookie brought me some of her starter over as I managed to kill my own. I believe she is going to try drying it so she can send it to people. I am sharing it with West Aussies who are near. I am not sure I am following her method exactly as I've mixed and matched it with the classes I did. It worked last time and I hope it does this time.
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Thanks Cookie, and apologies for calling you Chookie in my last post.
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I just noticed Yoke sells her starter online and seems to post to Melbourne, what are you thoughts on getting a starter this way?
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You could certainly give it a go. Hers is a rye starter. Chookie and I have decided we are both very flattered if anyone misses the 'h' or adds it in with our names.
Yoke sends her starter by express post.
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(http://img.tapatalk.com/79d74a82-0f0b-d58d.jpg)(http://img.tapatalk.com/79d74a82-0f72-e751.jpg)
The dough has been rising for about 3 hours now.
I'm going to punch it down, or actually fold it back on itself lots of times until the air is out using this handy gadget.
then I'll put into a large tin and rise it again.
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Am I mistaken or did I read that yoke's starter does not work as well in the TMX? Pls someone correct me if this is wrong info.
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(http://img.tapatalk.com/79d74a82-13ab-555f.jpg)
Here we are in the tin. I will leave it to rise for a few hours now. I think Chookie suggested only one rise.
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Cookie, i am hanging out to see the bread, hurry up & rise :)
H :)
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Sourdough is very slow Hally.
Courton Yoke does not really suggest using the TMX for sourdough. although she now does TMX sourdough classes. I have found Chookie's starter to be wonderful. I may convert some of it to a rye sourdough starter and see how I go there. Yoke usually uses a rye starter. She also does gluten free and lots of other lovely things. Rara did a class recently so may have more up to date info.
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(http://img.tapatalk.com/79d74a82-365b-39b3.jpg)
I am going to turn the oven on now.
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i am waiting 2 ;D
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About 7 minutes to go.
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Cookie, I am going to give this a go this weekend. I spoke to Chookie on Saturday night and she explained the process to me and it sounds great. I also always thought you had to have a rye starter so was shocked when Chookie used other flour for the starter. Looking forward to seeing the final result. Chookie thanks for sharing your knowledge with us all - I learnt a lot from you.
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Cookie, I can't wait. It looks perfect, and so easy. Any Melb, VIC members, I can make arrangements with you to have some free starter. You can come to me or I may be able to leave some with my son and daughter in law in Melb. Will have to ask them. PM me if interested.
Cookie, it is fine to mix methods. Whatever works is OK.
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Kezza, my pleasure.
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(http://img.tapatalk.com/79d74a82-44b0-c527.jpg)
Well here it is. I won't cut it as it's very hot. I'm pleased with the way it looks. Next time I will use some rye flour in it.
Kezza do you have some starter?
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Dear Chookie, thank you for that. I didn't want to offend you by using your starter in a weird way. Xx
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Yes I do thanks Cookie. Mine is a rye sourdough starter. Your loaf looks amazing.
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that loaf looks amazing cookie well done
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How great does that look - much better than my sourdough efforts!!! Well done
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cookie, you are a MASTER BAKER. Wonderful.
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A good workman must have good tools. That is good starter. Thanks.
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Wonderful loaf Cookie :)
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That is one gorgeous looking loaf of bread, Cookie1 . . very professional!! :D
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What Cookie has found is that Sourdough is very forgiving. You can fiddle with the process. With the original recipe, it is kneaded just once and placed in tin for baking, or formed into a free form loaf. Cookie had proved hers twice. What this shows is that if you are not ready to bake it after one rise , you can knock it back and bake at a later, ( more convenient ) time. I love this as it can fit into a busy life style.
What puts many off making Sourdough Bread is the thought that you have to feed it every day, and throw out half the starter. THIS IS RUBBISH. I only feed my starter, 7 hours before I want to make a loaf, to make it active, and then again after I have removed what I require for the loaf.
If I am not making a loaf for a couple of weeks, I remove the starter from the fridge, and give it a little feed of water and flour. Just to keep it Happy.
I am still on holiday in WA, when I get home I will take some photos of what the feeding process looks like.
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I only ever feed my starter before and after use too. I did it the night before.
The bread is delicious and the mob here love it. I am sure it will become our normal use bread. The normal use one before was Chookie's Rustic Agrarian Loaf.
I can't wait to try some different flours. Chookie what ratio flour to water do you feed your starter with please? I used 1:1 as that was what I had learned. I used filtered water too. Actually to be truthful my filter broke a while back and I used cooled, boiled water.
:-* :-* :-* :-* :-* :-* :-* :-* :-* :-* to dear Chookie. Hello to her dear DH too. :-* :-*
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I'm glad to see Chookie's sour dough starter weaving it's magic in Western Australia. Have sour dough, will travel Chookie ;D
Great loaf Cookie.
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I only ever feed my starter before and after use too. I did it the night before.
The bread is delicious and the mob here love it. I am sure it will become our normal use bread. The normal use one before was Chookie's Rustic Agrarian Loaf.
I can't wait to try some different flours. Chookie what ratio flour to water do you feed your starter with please? I used 1:1 as that was what I had learned. I used filtered water too. Actually to be truthful my filter broke a while back and I used cooled, boiled water.
:-* :-* :-* :-* :-* :-* :-* :-* :-* :-* to dear Chookie. Hello to her dear DH too. :-* :-*
Cookie, thanks for all that. Ral says hello. Ratio roughly 1 : 1 , I never measure, just tip in and stir. Adjust with more flour or water as needed to make a pancake type batter. You can use the Sourdough mix, with a bit more flour and water to make waffles and/ or pancakes. The waffles are nice and crispy. sour Dough rolls are nice. Photo on my Blog.
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A big thank you. :-*
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I would love to venture into sourdough baking - could someone please post the basics of how to look after a starter? Chookie has talked about how she feeds her starter - but how do you store it in the fridge? In a sealed container? Plastic or glass? Does it need to be able to "breathe" in the fridge? Thanks in advance!
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I'd love to try sourdough too. Is it a very time consuming process? I'm not home that much, which is why I don't make bread that often...
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I would love to venture into sourdough baking - could someone please post the basics of how to look after a starter? Chookie has talked about how she feeds her starter - but how do you store it in the fridge? In a sealed container? Plastic or glass? Does it need to be able to "breathe" in the fridge? Thanks in advance!
Karen, I store mine in a glass jar, 3/4 full, top screwed on or clipped on, when in the fridge. Mine is happy to be fed once a week, but will sit dormant for much longer. It will develop water on the top , more water the longer it sits.. Just stir this back in to the starter and feed it, to activate it . After removing from the fridge, feed it, wait about 7 hours or over night , for it to become very active, then remove what is needed for your loaf. Feed the starter again, let sit on bench for 2/3 hours and then pop into fridge, with top on.
While starter is sitting on bench the top should be off starter.
How much to feed it? This depends on how much starter you are feeding. I have about 1 1/2 lites of starter, and feed it about 1/2 cup of FILTERED water and 1/2 cup of flour.
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Thank you so much Chookie! I will give this a go soon. I am booked in for a sourdough course in Dec, but would like to have a go myself before then, so that I can get more out of the class by knkowing vaguely what she is talking about. I have also ordered Yoke's sourdough book.
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Chookie your starter is looking good, no bad smell :)
Feeding it everyday until we leave, will be in the fridge until we get home.
Then what do I do.
H :)
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I have one very basic (and probably ignorant) question . . . would love to do this, but how do you start the "starter' . .?? Can you make it from scratch . . or is it something that you buy? :-))
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Hally and Bonsai have started theirs from scratch. Perhaps Chookie or one of these lovely folks could let us know how to start one from scratch please?
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Chookie posted how to make the starter on the forum.
H :)
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Where? I've searched and searched. :-))
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Is it true that a 'mature' starter makes a nicer loaf than a freshly made starter?
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MJ, I think I had better start a new thread.....All About Sour Dough, making the starter, Storing, feeding, making Sour Dough Bread. I can only speak from my experience and am not an expert.
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MJ I've re and re-read all the sourdough threads and can't find the starter instructions either.
Chookie - a new thread would be great.
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MJ, I think I had better start a new thread.....All About Sour Dough, making the starter, Storing, feeding, making Sour Dough Bread. I can only speak from my experience and am not an expert.
That would be awesome Chookie! I found how to use the starter on your blog, but it took a while as you don't have a search button.
I've just chucked some bread flour and warm filtered water in a jar with some Chux cloth on top and I'm going to keep it in a warm spot inside for a while, because I'm worried that it will be too cold outside this time of year.
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It is on here somewhere I thought.
Great idea chookie.
H :)
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yes please!
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Thanks, ACW - that would be great!! I've also searched and I'm beginning to wonder if we've confused the Herman the German Friendship Cake with the sought after starter . . . Really looking forward to that thread, ACW!! thanks again! :D
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MJ, sounds like you are up and running. All the cold does is makes it longer to ferment. In side you will capture different yeast. There is yeast in the flour also, so should be OK.
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I'm glad I was the only one who couldn't find a Chookie starter.
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Okay, it's outside. Under a table that's protected from dust and muck I hope.
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MJ, if you think that dust will get in, secure the Chux with a rubber band,