Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Bread => Topic started by: achookwoman on September 16, 2012, 09:00:01 am
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With 50g of Dehydrated CHEROKEE Sour Dough Starter, you are able to build a starter and then make your own Sour Dough Loaf.
Instructions.
To make starter
Sterilize a 500ml. jam jar with boiling water.
When cool, tip in starter and add 50g bread flour and 100g of filtered water.'(you can boil water from the tap and then let it cool.)
Stir well, let sit in a warm place over night. ( 15/20 o)
Next morning add 1/2 cup of flour and enough water to form a thick paste.
When it starts to have bubbles on top ,feed again. This may be 2/3/4/ hours or if cold ,all day.
Keep feeding until you have 300/400 g of starter, and it is bubbling energetically.
You are now ready to make a loaf.
To make a loaf.
Tip 200g of starter into TMX bowl. Leave some in jar to start to build for next loaf.
Add 250g of bakers flour and 125g of filtered water, and knead for 3 mins.
Leave in bowl to double, in a warm spot, (over night)
Next morning, add 250g of flour and 100g warm filtered water
2 teaspoons of salt and 1 or 2 teaspoons sugar .(If you use Laucke Pre Mix , don't add salt or sugar)
Knead for 4 minutes.
Tip on to Silmat that is well dusted with flour and knead by hand for a few mins., until dough does not feel sticky.
Shape and put into lined cast iron pot or bread tin, spray with water, cover with plastic, and place in warm spot to double. Could take 4/6 hours.
Bake in hot oven 200/220 o for 30 mins, remove from tin , lay on side and bake for another 15 mins.
If baking in a tin, place a dish with water in bottom of oven to create steam. if in covered cast iron pot, this is not necessary.
If baking in cast iron pot, spray inside of lid with canola oil, so that bread doesn't stick to the lid. Remove the lid after 30 mins. and continue to bake for 15 mins to brown top.
A thermometer is very handy to test if loaf is cooked. A thin metal probe that measures Fahrenheit is best. If when stuck into the side of the loaf it reaches 200 o F , then it is cooked. If not put back in oven, out of tin for 5/7 more mins.
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I solemnly promise to follow the instructions to the letter.... :D
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AB, will post on Wednesday.
Anyone else who would like to have a go, please PM me your address. No charge ,as I think I can probably send it in an ordinary envelope.
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Thank-You.
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in the oven now ;D
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Well done Chookie. I would love some when I'm back from holidays and work travel in a few weeks. The instructions are very clear and your finished loaves in the other thread look great.
Uni, that bread looks great even uncooked.
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;D thanks wonder
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Looks even better cooked - well done.
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This looks fab Uni. How does it taste?
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not sure yet,but it smells good
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Fabulous loaf Uni :)
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Is that using Chookie's reconstituted starter Uni - I didn't realise people had already received it.
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JD its my starter, I just used the recipe and the method
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Well done Uni. It looks delicious.
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I used this recipe to make my latest sourdough loaf and I have to say it is the best one I have ever made. It was not made with the reconstituted sour dough starter, Chookie gave me some of her living starter some time back.
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Great bread Uni & JD.
I have 2 starters, am going to grown another one after our holiday. Loving this bread :)
Thanks chookie.
H :)
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Judy, that bread looks great. When I make a large loaf, I cut it in 1/2 and wrap 1/2 in foil, and freeze it. It defrosts very well.
I love how people are making their own starter or sharing a live one. Yesterday I met a stall holder at the Farmers Market who was about to pay over $100 to do a sour dough making course, just to get her hands on some starter. I said I would post her some with instructions. She also has a TMX, but knows nothing about our Forum. Does now.
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That's wonderful Chookie and very kind of you.
Hally can I be a sticky beak and ask why yo9u have so many starters? Is it just because you can?
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lol cookie
i did have 3 starter going at once, i am still not sure why i did that, i only have one now
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Chookie, thank you so much for the sour dough starter. I really appreciate the trouble you have gone to help others make sour dough bread successfully. I look forward to starting my starter after reading all the relevant threads and learning from other forum members' experiences.
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Couron, my pleasure.
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lol cookie
i did have 3 starter going at once, i am still not sure why i did that, i only have one now
Fair enough
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yum
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Uni, looks good. Does Frank like Sour Dough?
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we all do ;D
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On my day2 of chookie's starter. Two bubbles on surface. Off to add 1/2 cup flour and 1/2 water this morning. I am constantly peeking at this new born!!
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courton next time u r in my area stop by and i will give you some syd starter for some Victoria starter lol
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Uni, do you want me to post you some dehydrated starter?
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i would love to try your starter , if it's not too much trouble thanks chookie :-*
i will pm u my address
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Hey uni, one of these days I will drop by to check up on chookie's and Sydney starters! I am treating my starter with kid gloves. Hope it bubbles for me and does not go off!
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Courton, if you sterilised your jar it shouldn't go off.
Uni, my pleasure.
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Chookie, I sterilised it in the dishwasher because my last jar shattered when I poured boiling water into it to sterilise it! Hope this is ok!
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Cho
Chookie, I sterilised it in the dishwasher because my last jar shattered when I poured boiling water into it to sterilise it! Hope this is ok!
Should be OK as long as there is no residue soap powder in jar.
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sourdough fruit loaf
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Uni, how much fruit did you put in to how much mixture.
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Looks lovely Uni. Did you put in any spices?
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Can I ask is the Cherokee starter the same as the one started in the 'all about sourdough' thread? Will I achieve such great results making that starter? Has anyone tried to make a starter using pineapple juice? I've heard it can be quite successful. I tried to make a sourdough starter before but was disappointed with my resulting bread. Would love to achieve better results with the right help. TIA
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Uni, how much fruit did you put in to how much mixture.
2 handsfull of mixed dried fruit and spices to the mixture
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Brumington, You can use all sorts of things to assist in growing a starter, raisins and potato are often used. Once you have your starter you need to maintain it. The bread you make depends not so much on the starter but a large number of variables. These include, flour, climate and most of all your patients and willingness to persist and experiment.
All the bread I make is with the Cherokee starter. This is the one I grew out of just flour and water, 15 years ago.
Yes I can make a loaf fairly consistently like the ones in my photos, but so can many other members of this Forum , who have just started to make sour Dough. It is necessary to have made a good loaf of yeast bread before you embark on the Sour Dough journey,
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Thank you for your detailed reply achookwoman. I have, since trying the sourdough, become much more successful at a yeast bread. I think you've just given me the nudge I needed to get the starter going again to see how i go with the sourdough again. Thank you!
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Chookie', your starter dough is bubbling along nicely. Plan to feed it today and may have enough for bread making. But do I have to do it immediately. Is the starter something I can have in the fridge and make it when I want to?
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Chookie', your starter dough is bubbling along nicely. Plan to feed it today and may have enough for bread making. But do I have to do it immediately. Is the starter something I can have in the fridge and make it when I want to?
Sounds good. When you remove what you need to make your loaf, feed it, let it sit on the bench for a couple of hours and then refrigerate. It will be OK in the fridge for a week, then take it out and feed it again, make bread or pop back in fridge. Have fun.
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Chookie, is this ready for me to make into bread?(http://img.tapatalk.com/d/12/09/26/ypupe2ag.jpg)
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C, it looks a bit over developed. Try it but you might find that it is a bit crumpet like, This is the problem that DD had, and I had with the first one I tried to cook in the bread Maker. Try cutting the amount of starter in the recipe to 1/2. At least you know it is very alive.
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So if I reduce the starter to half, Do I increase bakers flour by 100 gm?
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Chookie what does overdeveloped mean? I think mine looked like that when I made my "crumpet" bread last weekend.
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C, the starter is 1/2 water and 1/2 flour. I think I would leave the flour at 250g , and 100g of starter. You might have to adjust the water. tip in 200g of water , knead for 1 min, stick your finger in the hole and it should be soft and sticky. If not add more water until it feel soft. This process will quieten down the starter as it will have to work harder. It therefore may not rise as much over night. Just continue with instructions.
You can't do any harm, just waste a bit of flour and water. You will gain a lot of experience. It usually takes 3/4 goes to get a good loaf.
I will be out of contact tomorrow in town, however there are other Forum members who are now well experienced, so if in trouble ask for help,
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Thank you so much chookie! I have been waiting to get your sage advice. You are right. Try, try and try again if it does not work out! :) :)
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Chookie what does overdeveloped mean? I think mine looked like that when I made my "crumpet" bread last weekend.
Yes that is right Katie. The yeast in the starter has consumed all the gluten in the flour, the bubbles are the resulting carbon di oxide.The only way I know to calm it down is to feed it plenty of flour. I think this is why some people throw out 1/2 their starter, each time, before they feed it . While you are building up your starter, you just need to feed it. It is still alive, in fact very healthy.
It is very difficult to kill. Heat will do this.
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Thanks Chookie. You are a wealth of knowledge :)
It's great learning all this info.
I'm going to try again on the weekend to make to make a loaf. I'm looking forward to it.
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Katie , your starter is not the reconstituted one, . Follow the recipe for the fridge over night.
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That's the recipe I did Chookie, the overnight fridge recipe.
I'n going to try the recipe Judy did last weekend and had such great success with. I'm sure with practice and more understanding I'll get an ok loaf.
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Here is the dough. Dough had doubled overnight and had a lot of bubbles ( hopefully not too much like last time). Beautifully elastic to deal with. Let's hope it works!(http://img.tapatalk.com/d/12/09/27/y3epaqy2.jpg)
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That looks lovely.
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Ta Da!! Here it is! I took it out of the oven and rushed off to my book club meeting. Nearly half had been eaten by DH and DD by the time I came back! Yep! It's a winner. Thanks so much for guiding me through it chookie. I have placed the remaining starter in the fridge , which if I understand you right, I feed it once a week until I am ready to use again. Do I take it out of the fridge,let it come down to room temp and use the same ratio as this one?
(http://img.tapatalk.com/d/12/09/27/9egu4yjy.jpg)
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Congratulations Courton. This looks magnificent. I hope those piggies left enough for you.
You need to feed the starter when you removed enough to make this loaf. If not, take it out and feed it.
You are right in that you leave it in the fridge for a week and then feed it again.
Yes , just follow the same process.
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Chookie, in my excitement over the success of the bread I forgot to feed it before putting it in the fridge. Is it too late to take it out and feed it this morning?
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Chookie, in my excitement over the success of the bread I forgot to feed it before putting it in the fridge. Is it too late to take it out and feed it this morning?
No, take it out and feed it. Should be OK.
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Thank you. :) :) :)
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Ps. I dreamt about my sour dough bread!!! Yeah, really!!!!!
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My second attempt at sour dough, just about to go in the oven. I'm excited!(http://img.tapatalk.com/d/12/10/01/putavuze.jpg)
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Looks great - cant wait to see what it looks like cooked!
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Looking good Katie - that's the same tin as I have. Great idea to make a split loaf.
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Well here it is! I think my new bread tin has helped. My DH thinks I've gone mad as I'm so happy and dancing around the kitchen about a loaf of bread.
I haven't tasted it yet, but it looks great.
I haven't used reconstituted starter, but Chookies live starter which I generously received via Judy. I did follow this recipe though.
Happy Happy Happy
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(http://img.tapatalk.com/d/12/10/01/a7y6e2u8.jpg)
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Katie. this is absolutely BEAUTIFUL. ;D
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Thanks Chookie.
And thank you also - for you starter, your recipes and all the encouragement and tips you give us all.
I can't wait to taste it ;D
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Katie I am thrilled for you and only us forum people would understand your excitement - tell DH your behaviour is perfectly normal but secretly I know he would be pretty pleased with your efforts too. Happy wife, happy life aye ;)
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Congratulation Katie! That is a fabulous loaf!
I did another loaf today using the rye starter from Yoke, but I followed this recipe and method. Like last time, it was rising beautifully in the TMX bowl when I went to bed, but this morning it was all collapsed and flat - overproved I think. Made it into a loaf anyway using this method and cooked it in a cast-iron casserole dish with lid, and the loaf came out dead flat ......
Tastes great, so nothing wasted - just doesnt look like the loaves I see on here.
Not sure if my starter is too active to be able to do an overnight rise without over-proving it??
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Maybe Chookie will be able to answer that Karen.
The loaf I made last weekend had that same problem (it was the one you place in the fridge overnight though).
It wasn't even good enough to eat though and I had to make it into breadcrumbs!
Perhaps Judy or I can give you some of Chookie's starter and you can see if that is any different.
We cut the bread and it does taste amazing. It's crusty on the outside, soft on the inside and slightly chewy. My DH said it's the best bread he has ever tasted. Even if I can never make another loaf the same I really am pleased I did it.
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Yes we can organise that Karen.
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Karen, can't help with rye starter as i have never used it. These recipes are for the white starter, but it does sound over proved.
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Karen I use a rye starter following Yoke's recipe. My first loaf rose very poorly (following yokes instructions) but each time I used the starter it got better. I use Chookie's recipe now as Yoke puts a lot less starter in hers and I think it affects the rise. Its possible your loaf over-proofed though. Frustrating but still tastes good even though its a bit of a dense brick! Keep trying as I think the starter becomes stronger and more stable over time. Mine lives in the fridge and I use it about once a week - feed it, use it, re-feed it and back in the fridge works for me. I'm using white bakers flour with the rye starter to make bread as I wonder if a all-rye or rye/spelt loaf is rather heavy.
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(http://img.tapatalk.com/d/12/10/04/yju5e5ag.jpg)
Made this today, following my own instructions. It turns out different every time. All good though. This was a free form loaf, cooked on a baking sheet with a cast iron pot , turned over on top of it, to keep the steam in. Bakes for 30 mins at 220 and then 10 mins uncovered.
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(http://img.tapatalk.com/d/12/10/04/atymy7ez.jpg)
Same loaf , cut.
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Oh chookie that is devine, I will try with a cast iron pot over the top next time. my pot has a bakealite knob and I'm not game to put that in the oven.
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Chookie, thanks to your wonderful starter I have made the loaf 3 times - each time it turns out slightly different but wonderfully yummy. If I was to make 2 rolls with the recipe, how long would I cook it for...you can tell I am starting to get adventurous!!!!
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Go for it Courton. 2 French stick like loaves will probably take 25 mins at 200 o C. Make sure you put a dish of water in the bottom of oven. I also , after 25 mins, turn the bread over and give them another 5/8 mins. back in the oven. Let us know how you go. Have fun. ;D
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Thank you chookie!
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Been away from this forum for a while and have been trying to catch up on reading all the good stuff, especially all this chatter about sour dough.
I have a really dumb question. What is the "Cherokee" sour dough starter?
I have tried to make sour dough umpteen times in my life and never been able to get it going. I'm going to keep reading and re-reading these sour dough threads until I understand. Then I'll have to give it one more try. ;)
Thanks for sharing.
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Cherokee is where Chookie lives flavourofthemonth - hence the name of her starter.
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Thanks Judy, ;D. flavourofthemonth, you really must give it a go. Many on this forum have had success with making their own starter. If you don't succeed then I can send you some dehydrated starter, to get you going.
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Well duh!
Thanks so much JD. Why that didn't click in my little head I will never know. Sometimes I just can't see the obvious. LOL!
Chookie, I will most definitely give it a go. In 11 days time, I will be flying out to Thailand for my son's wedding. Will be gone for 2 weeks. Do you think if I get my starter going tonight, I can put it in the fridge whilst we are away and then get back to it or is it better to put the whole process off until we get back.
All this sourdough reading has me anxious to try try again. ;D
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Well duh!
Thanks so much JD. Why that didn't click in my little head I will never know. Sometimes I just can't see the obvious. LOL!
Chookie, I will most definitely give it a go. In 11 days time, I will be flying out to Thailand for my son's wedding. Will be gone for 2 weeks. Do you think if I get my starter going tonight, I can put it in the fridge whilst we are away and then get back to it or is it better to put the whole process off until we get back.
All this sourdough reading has me anxious to try try again. ;D
Start when you get back. Concentrate on enjoying the wedding.
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Yeah, good thinking.
I'll play with 'other' breads and dishes for now. After all, there's SO many wonderful recipes on here and in all the TMX cookbooks I have been collecting.
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I made a batch of rolls using the method only of this recipe (not using the dehydrated starter). Very happy with them. Started at 9.30 am and finished cooking them at 6.15 pm - 34oC here today so the rises were fairly quick - 5 hours for the first one and 2.5 hours for the doubling of the rolls themselves. Cooked 25 mins 200oC.
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JD the shape and size of the rolls are looking good, have u been practicing ? ;D
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Judy, very nice rolls. Congratulations.
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Judy, those rolls looks great.
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Thanks girls. No Uni haven't been practicing - some days everything just works. It's hard to practice with sour dough, everything takes soooo long ;D
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Chookie, I have been feeding my starter once a week and leaving it in the fridge. But now when I want to make bread it has gone in strike. I have been feeding it a tablespoon of flour and water and leaving it out on the countertop but it is not waking up! And it smells of acetone? Why is the starter not cooperating. I have been feeding it and leaving it on the countertop for the last 5 days.
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It should be smelling like beer. Give it one large feed, 1/2 a cup, a good stir, keep it in a warm place. If this doesn't work, chuck it.
When I am keeping mine in the fridge, and feeding it once a week, i leave it out for a day, to start working again, before popping it in the fridge for the next week.
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Thanks chookie. Will try it and hopefully I can bring it back from the dead.
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Used this method again today as it seems to be the one that works best for me. It's not a high loaf, I don't seem to be able to make them but it's delicious. I find it easier to cut anyway so no complaints.
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Judy, looks excellent to me. If it is easy for you to cut, then do it that way.
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Chookie I used that wide USA pan with the ridges in the bottom, you've got one of those haven't you?
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Chookie I used that wide USA pan with the ridges in the bottom, you've got one of those haven't you?
Like the shape of that tin.
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Great looking bread Judy :D
This is my favourite sourdough recipe and the one I've had the most success with also.
Must make some again soon!
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It looks tasty Judy. Well done.
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Today I made 6 sour dough mini loaves using this recipe. We had to eat half of one when they came out of the oven, for quality control!
(http://img.tapatalk.com/d/13/04/28/uva5adun.jpg)
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Katie, they look great. I totally agree with your form of quality control. ;D
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If I was there Katie, I would have tested the other half for quality control myself ;D Great job, how long did you cook them?
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They look lovely. Quality control is very important.
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Katie the bread looks fabulous ;D
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Thank you.
Judy I cooked them for 20 minutes in the tin, then I took them out of the tin and returned them to the oven for 10 minutes.
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Thanks Katie, I have that tin too ;)