Forum Thermomix

Thermomix Recipes for TM5 and TM31 => Bread => Topic started by: achookwoman on September 03, 2012, 07:58:18 am

Title: All About Sour Dough .
Post by: achookwoman on September 03, 2012, 07:58:18 am
Over the next few days I will try and explain the process of making a starter,  feeding it, storing and using it to make a loaf.  This is based on my experienced and I am not an expert.  but it works for me .

White Flour Starter.
Into a sterile glass jar mix 1/2 cup of bakers flour,  ( strong bread flour ),  with 3/4 cup of FILTERED water.
Place a Chux loosely over the top,  and place in a sheltered place outside.
You are going to capture wild yeast that lives in the air.
Leave for 3 to 4 days ,  to ferment.
You can bring inside now and sit it on the kitchen bench.
If it smells bad ,  chuck out and start again.
When it starts to have small bubbles on top,  stir in 1 tablespoon of flour and 1 tablespoon of Filtered water.
For the following 3 days feed with 1 tablespoon of water and flour.
When the starter is active,  ( with bubbles on the top and smelling a little like beer, ) , transfer to a larger sterile container and feed with equal larger amounts of water and flour.
This can be 1/2 cup of each.
This is to increase the amount of starter for use in following recipe.  ( you will need 400 g of starter.)
You can now use your starter to make bread or screw on top and place in fridge.

More later!!! Think i had better get a move on as we are going away for a week on Saturday.

Instead of going to all this trouble,  you may be able to get a small amount of starter from someone else. If you do,  just put it in a large sterile jar and feed it to increase the volume.

If you leave your starter on the kitchen bench ,  you will need to feed it every day.  Only do this if you intend to make a lot of Sourdough bread., or want to build up the amount of starter.
If you place your starter in the fridge, best fed once a week.  However it will last a lot longer without a feed.  I left mine for 13 weeks last year when we went OS.  I don't recommend this as it took a lot of refreshing.  I think it was sulking. LOL.
When left in fridge it will develop a grey water on top,  just stir this back in and feed it.
When you take your starter out of the fridge and feed it, it needs 7 hours or overnight to become very active.  It is then that you can make your bread.
 
do not use all your starter, leave 1/2 cup in the jar and start feeding it again until you have enough for the next loaf.

Recipes.

It is best to start off simple.

This recipe is adapted to the TMX from 'Bread Revolution',  by Duncan Glendinning and Patrick Ryan.

Place into Tmx bowl,
400g active starter,
500g bread flour
250g warm water, filtered.
2 teaspoons of each salt and sugar.
Knead for 4 mins.
Scrape/pour into lined bread tin. Cover with plastic
Let rise , in a warm place,until at least double. 
Brush with egg wash.
bake in oven 200/220 o C,  with water in dish in bottom of oven.

NOTES
Look at Cookies variation,  for double rise method.
Can place in fridge over night,  then bring back to room temp,  before baking.
This starter is mild in flavour,  but the large amount of starter does not give an over powering sour taste.
The dough is very moist,  and I like to roll it around on a floured SIL mat to make it more manageable.
Make a plain loaf first,  then add seeds or wholemeal flour,  once you understand the method.

Bread sticks made with this recipe,  is as close as I have got to a genuine French Bagette.





Title: Re: All About Sour Dough .
Post by: courton on September 03, 2012, 08:02:31 am
Ok off to buy filtered water tomorrow!
Title: Re: All About Sour Dough .
Post by: Cuilidh on September 03, 2012, 08:21:16 am
Thanks for starting this thread, Chookie.  I know many of us are going to be following your method and enjoying our own sourdough bread before too much longer.
Title: Re: All About Sour Dough .
Post by: achookwoman on September 03, 2012, 08:24:48 am
(http://img.tapatalk.com/d/12/09/03/azuhuruv.jpg)

Flour and water mixed and ready to put outside.
Title: Re: All About Sour Dough .
Post by: achookwoman on September 03, 2012, 08:30:24 am
Courton,  You can boil some water and let it cool.  I haven't done this but have been told it works.

Photo a bit large,  slide it across to see full photo. 
Title: Re: All About Sour Dough .
Post by: cookie1 on September 03, 2012, 09:15:17 am
Our water filter died last summer and I do the boiled water, allowed to cool trick. Don't use distilled water, I was told it was a no no.

Chookie thanks for doing this. We appreciate your effort.
Title: Re: All About Sour Dough .
Post by: courton on September 03, 2012, 09:31:09 am
Boiled cooled water...even better Chookie!
Title: Re: All About Sour Dough .
Post by: Shazzy on September 03, 2012, 09:42:43 am
Thanks Chookie for this thread. I still have sooooo much to learn about sourdough and look forward to reading more.
Title: Re: All About Sour Dough .
Post by: Very Happy Jan on September 03, 2012, 09:52:23 am
Thanks Chookie. I got a bit (lot) excited on the retreat weekend when you mentioned putting this process on the Forum. I love sourdough and have often picked Cookie1's brain. Even went to a sourdough class but after listening to you I realise your process is much easier. Looking forward to having a go  :)
Title: Re: All About Sour Dough .
Post by: fundj&e on September 03, 2012, 10:58:21 am
Thanks Chookie, i have started the starter 2 lol
Title: Re: All About Sour Dough .
Post by: goldfish on September 03, 2012, 11:05:38 am
Me too . . .  ;D
Title: Re: All About Sour Dough .
Post by: Aussie Brenda on September 03, 2012, 11:33:13 am
Going out to boil the jug and start this tomorrow too.
Title: Re: All About Sour Dough .
Post by: Bonsai on September 03, 2012, 01:48:34 pm
My starter is really bubbly and frothy and smells beery but once I use it to make bread the loaf doesn't rise much at all. Tastes good but quite dense even after a very long rising time. I wonder if I'm using enough starter as the recipe I'm using puts 100g starter with about 400g flour and 1 1/2 tsp salt plus water (no sugar). It's yoke's recipe so I figure it should work but I'm growing a brick collection 😔.  Wondering if more starter is required?
Title: Re: All About Sour Dough .
Post by: achookwoman on September 03, 2012, 03:10:29 pm
Thereis a new 'revolution' in bread making that uses 400 g starter,  500g flour,  250 g water, 1 teaspoon of each salt and sugar.  It is a pretty slack mix.   If it is too wet to handle, reduce the water a little.
Bonsai, Your starter sounds good ,  so try this recipe.
Title: Re: All About Sour Dough .
Post by: cookie1 on September 04, 2012, 01:29:07 am
Bonsai I have made lots of Yoke's recipes. Some of them are very 'solid'. Which recipe are you using? If I've made it I can tell you what I found as I usually put my comments in after each loaf.
Title: Re: All About Sour Dough .
Post by: achookwoman on September 04, 2012, 03:44:27 am
(http://img.tapatalk.com/d/12/09/04/uvezurut.jpg)

This is the starter with the grey watery liquid on the top.  This will be stirred back in and then fed.
Title: Re: All About Sour Dough .
Post by: Bonsai on September 04, 2012, 12:36:37 pm
Cookie the first time I used the "everyday sourdough" recipe and the next time the "almost white" recipe. This one rose a bit more but not enough to get excited about. It's quite edible but didn't rise nearly as much as a 'normal' loaf with yeast in it.
Title: Re: All About Sour Dough .
Post by: achookwoman on September 05, 2012, 12:04:12 am
(http://img.tapatalk.com/d/12/09/05/uturyra4.jpg)
 On this thread.
I started to make a new starter when I started the instruction.



After 2 days out side,  I brought the starter into the house for over night as we were expecting a storm.  The house was about 20 o.  By morning it had started to bubble.  So I fed it with 1 dessert spoon of water and flour. It had very little smell. 

Depending on the temperature,  this process could take 4 days.
Title: Re: All About Sour Dough .
Post by: fundj&e on September 05, 2012, 01:13:54 am
will i feed my 2 ACW  ;D


Title: Re: All About Sour Dough .
Post by: Wonder on September 05, 2012, 01:20:46 am
Mine seems to be bubbling and I've fed it with the next lot of flour and water but they seem to seperate and I have a layer of water on top. Will see how it goes.
Title: Re: All About Sour Dough .
Post by: achookwoman on September 05, 2012, 01:33:51 am
Mine seems to be bubbling and I've fed it with the next lot of flour and water but they seem to seperate and I have a layer of water on top. Will see how it goes.

Wonder ,  that is OK.  Just stir the water back in.  Keep feeding each day for a few more days.  Leave on bench.
Title: Re: All About Sour Dough .
Post by: cookie1 on September 05, 2012, 01:48:43 am
This is so exciting. It is certainly taking the mystique out of sourdough. I've made another loaf this morning. I am going out and it will be ready to put in the tin when I get home.(I do two rises)

Bonsai  I have written on the 'almost white' recipe to do a double batch at a time. From memory the taste was good but it didn't rise much.   Would you believe I haven't made the 'everyday sourdoughugh'. Do you have Yoke's first book?
Title: Re: All About Sour Dough .
Post by: Halex on September 05, 2012, 02:02:41 am
My first batch has been fed again & is now in the fridge. Smells good.
Just made a 2nd batch today which is outside for my return.

 ;D ;D
Title: Re: All About Sour Dough .
Post by: achookwoman on September 05, 2012, 02:59:39 am
Bonsai,  it can take up to 6 hours to rise.
Title: Re: All About Sour Dough .
Post by: Aussie Brenda on September 05, 2012, 04:03:48 am
chookie do we have to made a fresh batch for each loaf or can we save some and feed it up.  I better go outside and get mine it's getting cold now and boy is it windy....
Title: Re: All About Sour Dough .
Post by: courton on September 05, 2012, 04:06:27 am
I just broke my glass container. So I will be a few days behind everyone else!
Title: Re: All About Sour Dough .
Post by: Wonder on September 05, 2012, 04:07:34 am
Thanks Chookie, I'll keep going and see how it ends up. I won't have time to cook up the bread over the next few weeks but maybe after our holiday.
Title: Re: All About Sour Dough .
Post by: judydawn on September 05, 2012, 04:08:54 am
Cookie is not on Brenda so she won't mind me answering that question.  That's the idea, feed and use some and feed and save the remainder for the next batch.  It can last for years if you don't kill it LOL. Chookie will explain it better than me though.
Title: Re: All About Sour Dough .
Post by: cookie1 on September 05, 2012, 04:15:55 am
Yes, that is the marvellous thing and how it gets 'sour'.

Bonsai, as Chookie said it can take ages and ages to rise. You could even do the overnight trick. Bread is something you can't rush and sourdough even more so.

Thanks Judy. Have been to the podiatrist. We will be doing lots of walking on this 4 day camp out.  :) :)
Title: Re: All About Sour Dough .
Post by: Aussie Brenda on September 05, 2012, 04:24:17 am
Thanks JD, have I got it right I don't feed it for three or four days until it starts bubbling.
Title: Re: All About Sour Dough .
Post by: achookwoman on September 05, 2012, 10:56:19 am
Thanks JD and Cookie,  all good info.   AB,  my original starter is 15 years old,  or as DH says,  a teenager.  Less trouble than a teenager.!!!!
 Uni,  did you feed it ?  It looks like bubbles.

Wonder,  what are you going to do with the starter while on Hols?

Courton,  bad luck,  but easy to start again.  Maybe you could use plastic.  Just make sure it is sterile.
Title: Re: All About Sour Dough .
Post by: fundj&e on September 05, 2012, 11:01:20 am
yes i did ACW
Title: Re: All About Sour Dough .
Post by: Bonsai on September 05, 2012, 11:58:55 am
Thanks cookie and chookie. I did let the first loaf I made rise for ages, eventually left it overnight and still only rose halfway up my small loaf pan. I wonder if I'm expecting too much of 100g of starter to rise so much flour (although Yoke gets it to work).
Title: Re: All About Sour Dough .
Post by: achookwoman on September 05, 2012, 12:20:54 pm
Bonsai,  we all have different expectations for our bread.  I love Yoke's books but haven't had much luck with her recipes.  I find them too unnecessarily complicated and the result too heavy for our taste.  
I have posted another recipe for Sour Dough,  some time ago. You might like to look at this as the recipe is similar to Yoke's,  but I have explained the process with in a time table.  It is posted as.    Chookie's  Sour Dough recipe and process. (http://www.forumthermomix.com/index.php?topic=6824.0)
Title: Re: All About Sour Dough .
Post by: achookwoman on September 05, 2012, 12:30:53 pm
(http://img.tapatalk.com/d/12/09/05/qage9eza.jpg)

Bonsai,  this is made with the recipe,  Chookie's Sour Dough recipe and process.  It is posted here and on my blog.
Title: Re: All About Sour Dough .
Post by: Bonsai on September 05, 2012, 12:33:28 pm
Thanks Chookie I'll give your recipe a go 😊
Title: Re: All About Sour Dough .
Post by: Cuilidh on September 05, 2012, 09:26:12 pm
Yesterday I was lucky enough to become the proud parent to one of Chookie's starters (Ral) - thank you so much for bringing that in for me, I truly appreciate your kindness. 

I fed it again last night and only after an hour or so did I realise I didn't use filtered water.  OMG - did I kill it??????  Anyway, I eventually plucked up the courage to check it out and it was bubbling away nicely.  I haven't looked at it yet this morning, will do so soon.  I am working on the premise that you use filtered or boiled water so that the water is as pure or clean as possible without all the added chemicals, etc. that you get in tap water.  Fingers are crossed that my jar of Ral will survive the trauma of last night!
Title: Re: All About Sour Dough .
Post by: achookwoman on September 05, 2012, 09:50:15 pm
Marina,  Ral is pretty tough stuff !!!  A small amount of tap water shouldn't do too much harm.  Have fun with your starter.   
Title: Re: All About Sour Dough .
Post by: fundj&e on September 05, 2012, 10:01:10 pm
ACW my bubbles have gone, will i still feed it or wait until  i have more  bubbles
Title: Re: All About Sour Dough .
Post by: achookwoman on September 05, 2012, 11:54:37 pm
Uni,  feed it.
Title: Re: All About Sour Dough .
Post by: Wonder on September 06, 2012, 12:14:38 am
Chookie, I'm not going away for another two weeks so I'm hoping the starter will be nice and strong by then and I can leave it in the fridge  without being fed. We are only away for 8 days. Thinking a bit more I'm only back for the morning and then have to fly out in the afternoon for a work trip. Will I be able to take it out of the fridge feed it and put it back for another 4 or so days or should I just leave it for the 2 weeks all up and feed when I'm back and can make a loaf?
Title: Re: All About Sour Dough .
Post by: judydawn on September 06, 2012, 12:21:19 am
Thanks JD, have I got it right I don't feed it for three or four days until it starts bubbling.

How are you going with yours Brenda?  I'm the last person to give too much advice on sourdough as I managed to kill my first attempt some time ago.  I think the best thing to do is write down the steps as Chookie gives them on this thread so that you have something to refer to along the way.  There seems to be so many questions we want to ask but I daresay once we get the hang of it, it is quite simple.
Title: Re: All About Sour Dough .
Post by: fundj&e on September 06, 2012, 04:47:19 am
Uni,  feed it.

yes chef  :-*
Title: Re: All About Sour Dough .
Post by: achookwoman on September 06, 2012, 07:11:24 am
Wonder, sounds good to me.
Title: Re: All About Sour Dough .
Post by: cookie1 on September 06, 2012, 10:56:51 am
I'm really enjoying reading this and all the exciting new sourdough starters.
Title: Re: All About Sour Dough .
Post by: Aussie Brenda on September 06, 2012, 01:14:07 pm
Hi JD, I have it inside on the windowsill, it smells ok but not bubbling yet. 
Title: Re: All About Sour Dough .
Post by: Aussie Brenda on September 07, 2012, 12:22:18 am
Just checked my SD starter this morning and I have bubbles YEA.. I have given it a feed.  Now have a Dog, a cat, some sprouts and a Sour Dough starter to feed and water each morning..HUM
Title: Re: All About Sour Dough .
Post by: judydawn on September 07, 2012, 12:29:51 am
A woman's work is never done Brenda  ;)
Title: Re: All About Sour Dough .
Post by: Gertbysea on September 07, 2012, 01:04:04 am
I am s excited. I put my starter ouside a few days ago and just remembered it and it is bubbling. I have brought it inside and will feed it as soon as the water cools. I have boiling waer on tap.

I do not have a large glass jar. Can you believe that?  I thik I have better buy one as the pickle jar is full of pickles and I don't fancy eating all of them to get the jar!

This is like growing A PET.

Gert.
Title: Re: All About Sour Dough .
Post by: achookwoman on September 07, 2012, 07:04:24 am
Good work,  Brenda and Gert.   Marina's PET is called Ral.   !!!

Leave on the bench and feed it daily,  until it is big enough to make a loaf.  You can start to add 1/2 a cup at a time , of water and flour.  You need 400 GS for the recipe here.


I am going away for a week,  but will try to keep in touch.  Have fun.
Title: Re: All About Sour Dough .
Post by: Gertbysea on September 07, 2012, 07:08:26 am
Good work,  Brenda and Gert.   Marina's PET is called Ral.   !!!

Leave on the bench and feed it daily,  until it is big enough to make a loaf.  You can start to add 1/2 a cup at a time , of water and flour.  You need 400 GS for the recipe here.


I am going away for a week,  but will try to keep in touch.  Have fun.

I just  bought a bigger jsr .It is amazing. I just want to add a tablespoon for a few days to watch it grow!

Have a good trip.

Gert

Title: Re: All About Sour Dough .
Post by: achookwoman on September 07, 2012, 08:58:03 am
Gert,  if you don't want to make a loaf,  make waffles or pancakes.  If not hand it on with instructions.  Not everyone can grow a starter.  You are very clever.  ;D
Title: Re: All About Sour Dough .
Post by: Gertbysea on September 07, 2012, 09:05:37 am
Gert,  if you don't want to make a loaf,  make waffles or pancakes.  If not hand it on with instructions.  Not everyone can grow a starter.  You are very clever.  ;D

It had nearly doubled since I fed it this morning! I am gunna make a loaf next week. Might need even a bigger jar!

Gert
Title: Re: All About Sour Dough .
Post by: achookwoman on September 07, 2012, 09:09:46 am
Gert,  if you think this is fum,  making a starter,  wait until you start making Sour Dough Bread. :-))
Title: Re: All About Sour Dough .
Post by: judydawn on September 07, 2012, 09:10:23 am
Gretchen, everything grows bigger and faster in the tropics - be careful, it might end up taking over your house  :D
Title: Re: All About Sour Dough .
Post by: Gertbysea on September 07, 2012, 10:42:58 am
I am so looking forward to actually making. Loaf. Not. Looking  at the recipe yet. I'll wait until chookie is back in case of.

Gert
Title: Re: All About Sour Dough .
Post by: achookwoman on September 07, 2012, 10:54:22 am
No Gert,  I will be keeping an eye on you from afar.  go for it when you have about 500 g of starter.
Title: Re: All About Sour Dough .
Post by: Aussie Brenda on September 07, 2012, 11:17:57 am
Oh Gert I am jealous it is really cold down here today mine has a flat look about it tonight. I just moved it off the window sill and the jar is really cold I will keep an eye on it and now have it in a warmer position
Title: Re: All About Sour Dough .
Post by: achookwoman on September 07, 2012, 12:16:18 pm
Good mummy Brenda,  keep it warm.
Title: Re: All About Sour Dough .
Post by: Gertbysea on September 07, 2012, 12:17:41 pm
Well we learn a lot from each other and how,the climate plus the temp in the house makes a difference.


I put  the jar on the BBq and forgot about it because  I could not see it. We must have a lot of feral yeast  up here!

BTW  Coles in not stocking Laukes yeast any more , only some yeast in small packets.  Must try Woolies and stock up. Lots of brands  going from Coles.

I'll take a pic of  my starter tomorrow in case  I kill it.

Thanks chookie.

Gert
Title: Re: All About Sour Dough .
Post by: Wonder on September 07, 2012, 11:27:02 pm
My starters not looking to good and I don't think it smells right. I think I'll bin it and wait until the weather here is a bit warmer.
Title: Re: All About Sour Dough .
Post by: Gertbysea on September 08, 2012, 12:26:26 am
I started my starter on Tuesday. I brought it inside yesterday and this is it  this morning before I fed it.

(http://img.tapatalk.com/d/12/09/08/uzy4a8yb.jpg)

(http://img.tapatalk.com/d/12/09/08/eru3y4eg.jpg)

Later today I am putting it into a bigger jar.

Can I keep it out of the fridge or should I put it in the fridge?

I am sooooo excited.
Title: Re: All About Sour Dough .
Post by: achookwoman on September 08, 2012, 12:32:16 am
Gert,  you  have to feed it every day ,  if you leave it out... Look very healthy. 

Wonder , don't throw it out ,  unless it smells bad.  Just let it sit around.    Feed it.
Title: Re: All About Sour Dough .
Post by: fundj&e on September 08, 2012, 12:32:58 am
iamwondering the samething whendoweput it in the  fridgesorry my spacebarisstuck  :-))
Title: Re: All About Sour Dough .
Post by: fundj&e on September 08, 2012, 12:34:14 am
thanks
Title: Re: All About Sour Dough .
Post by: judydawn on September 08, 2012, 12:37:09 am
Copied this from page 1 girls.

When it starts to have small bubbles on top,  stir in 1 tablespoon of flour and 1 tablespoon of Filtered water.
For the following 3 days feed with 1 tablespoon of water and flour.
When the starter is active,  ( with bubbles on the top and smelling a little like beer, ) , transfer to a larger sterile container and feed with equal larger amounts of water and flour.
This can be 1/2 cup of each.
This is to increase the amount of starter for use in following recipe.  ( you will need 400 g of starter.)
You can now use your starter to make bread or screw on top and place in fridge.
Title: Re: All About Sour Dough .
Post by: fundj&e on September 08, 2012, 12:52:39 am
iread that about 5times stilldidnt getit  :-))
Title: Re: All About Sour Dough .
Post by: judydawn on September 08, 2012, 03:15:25 am
It sounds as if you feed it as above Uni and when you have enough to make a loaf, either make a loaf or put the starter in the fridge.
Have you started feeding yours with the 1/2 cup flour and water instead of the tablespoonful?
This is the blind leading the blind Uni but is how I decipher Chookie's instructions.   ;D
Title: Re: All About Sour Dough .
Post by: Wonder on September 08, 2012, 03:28:57 am
Judy that's also how I took the instructions, I'm on day three of the tablespoons and mine looks exactly the same as Gert. I'll keep going and see what happens. I don't have a larger glass jar so not sure what I will do.
Title: Re: All About Sour Dough .
Post by: Gertbysea on September 08, 2012, 03:41:45 am
Wonder see what you have in the house you can empty. I finally bought a $2 jar  in KMart.


Isn't it exciting?


Gert
Title: Re: All About Sour Dough .
Post by: courton on September 08, 2012, 04:36:51 am
I paid too much!!!!! I bought a glass jar from Kmart just now for $3!!!!
Title: Re: All About Sour Dough .
Post by: Gertbysea on September 08, 2012, 05:00:42 am
I paid too much!!!!! I bought a glass jar from Kmart just now for $3!!!!

Probably bigger than mine ;D
Title: Re: All About Sour Dough .
Post by: fundj&e on September 08, 2012, 05:55:34 am
my bubbles  are gone again  :(
Title: Re: All About Sour Dough .
Post by: Gertbysea on September 08, 2012, 06:20:17 am
Oh no uni. Maybe not enough wild yeasties? Too cold?

Mine has grown since this morning.

(http://img.tapatalk.com/d/12/09/08/6e3uduru.jpg)

I am going to put it into this new jar tomorrow and then feed it again.

(http://img.tapatalk.com/d/12/09/08/jupa4uve.jpg)

Gert
Title: Re: All About Sour Dough .
Post by: achookwoman on September 08, 2012, 07:44:27 am
Uni,  it is probably hungry and cold.
Title: Re: All About Sour Dough .
Post by: achookwoman on September 08, 2012, 08:05:11 am
(http://img.tapatalk.com/d/12/09/08/u7a4a4a7.jpg)


Sour Dough Rolls,  baked in ' muffin top' trays.  Just to Whet your appetite.
Title: Re: All About Sour Dough .
Post by: judydawn on September 08, 2012, 08:08:28 am
You are such a tease Chookie ;D  Let's hope the girls can bake some lovely items and show some pictures of theirs as well.
Title: Re: All About Sour Dough .
Post by: Wonder on September 08, 2012, 08:10:06 am
Haven't gt around to feeding mine today had better get onto it. Might have to call into Kmart tomorrow.
Title: Re: All About Sour Dough .
Post by: fundj&e on September 08, 2012, 08:17:19 am
Uni,  it is probably hungry and cold.

its been inside for 2day and i have feed it
Title: Re: All About Sour Dough .
Post by: Gertbysea on September 08, 2012, 08:45:00 am
Is it in a warm place  uni?

Mine has grown nearly up to,the top,of the jar today but it's 30 degrees here.

Gert
Title: Re: All About Sour Dough .
Post by: fundj&e on September 08, 2012, 08:57:45 am
Yes Gert 
Title: Re: All About Sour Dough .
Post by: Gertbysea on September 08, 2012, 10:42:13 pm
Before I went to bed last night I transferred my starter to a new bigger jar and fed it 1 large tablespoon of flour and the same of water. Here it is this morning.

(http://img.tapatalk.com/d/12/09/09/u8y5aqa6.jpg)

(http://img.tapatalk.com/d/12/09/09/y8a9aqu4.jpg)

I will feed it soon.

Gert
Title: Re: All About Sour Dough .
Post by: Delightful Den on September 09, 2012, 06:43:08 am
This may be a dumb question but does it have to be a glass jar or can you use plastic?
Title: Re: All About Sour Dough .
Post by: Gertbysea on September 09, 2012, 06:45:56 am
This may be a dumb question but does it have to be a glass jar or can you use plastic?

I don't know Den but I feel better about it being in glass.  Mine is going gangbusters.


This arvo

(http://img.tapatalk.com/d/12/09/09/yvu6eheh.jpg)

Gert
Title: Re: All About Sour Dough .
Post by: achookwoman on September 09, 2012, 07:01:25 am
DD, plastic is fine,  just a bit difficult to sterilise.
Title: Re: All About Sour Dough .
Post by: fundj&e on September 09, 2012, 07:06:36 am
gert when are u going to make a loaf ?
Title: Re: All About Sour Dough .
Post by: Gertbysea on September 09, 2012, 07:24:32 am
gert when are u going to make a loaf ?


I thnk I need 400 gms so not yet.  Maybe I could make a small one. I keep looking at my starter  and sniffing it.

Gert
Title: Re: All About Sour Dough .
Post by: Delightful Den on September 09, 2012, 07:27:21 am
Thanks Chookie. I found a plastic container that would be big enough but I will look for a glass jar.
Title: Re: All About Sour Dough .
Post by: Aussie Brenda on September 09, 2012, 07:36:26 am
Mine must have got too cold have chucked it and started again today, I will bring it in each night near the heater vent I think, so jealous Gert ,Wonder does yours have bubbles yet?. 
Title: Re: All About Sour Dough .
Post by: Gertbysea on September 09, 2012, 07:43:26 am
I just got lucky. The temp is 30 here and only goes down to about 17 at night. 

I must look at cookies recipe soon and figure it out. 

I have a great ciabatta recipe which is like a sour dough too only you just leave the starter overnight not for days and days..

But for the good of the forum I will do exactly as chookie instructs so I WILL need  400 gms. Don't think I am there yet. Should have bought two large jars or at least I should have weighed it before I put the flour in.

Gert
Title: Re: All About Sour Dough .
Post by: fundj&e on September 09, 2012, 07:46:19 am
gert when are u going to make a loaf ?


I thnk I need 400 gms so not yet.  Maybe I could make a small one. I keep looking at my starter  and sniffing it.

Gert
1/2cup flour and a 1/2 cup of water is about 170 g how many times have u feed it 1/2cup flour and a 1/2 cup of water
Title: Re: All About Sour Dough .
Post by: Aussie Brenda on September 09, 2012, 07:47:28 am
Up there for thinking Gert, I must remember to weigh the big jr when I get it going, that's a great idea.  I wonder how much you need to keep  to feed to get ready for the next loaf.?
Title: Re: All About Sour Dough .
Post by: Delightful Den on September 09, 2012, 07:50:15 am
Brenda I think I read somewhere in here that you need to keep at least 100gms of starter to grow the next plant.
Title: Re: All About Sour Dough .
Post by: Gertbysea on September 09, 2012, 07:53:22 am
gert when are u going to make a loaf ?


I thnk I need 400 gms so not yet.  Maybe I could make a small one. I keep looking at my starter  and sniffing it.

Gert
1/2cup flour and a 1/2 cup of water is about 170 g how many times have u feed it 1/2cup flour and a 1/2 cup of water


I confess I have only  been giving it a large over stuffed  serving spoon of flour with about 2 large serving spoons of water.

The jar was pretty heavy and the whole thing weighs 946 gms at the moment.  It smells pretty beery and  is a nasty colour.  I think I had better do this tomorrow. I will feed it before I go to bed and  in the morning....... Start the bread maybe.

Gert

Title: Re: All About Sour Dough .
Post by: Aussie Brenda on September 09, 2012, 07:53:44 am
Thanks DD.  To make a loaf every three days would probably suit me.
Title: Re: All About Sour Dough .
Post by: Gertbysea on September 09, 2012, 08:23:33 am
I just found cookies recipe aNd process with timings.  http://www.forumthermomix.com/index.php?topic=6824.0

This uses only 220 gms of starter. Ok I will try this uni.

Doing it now.

Gert
Title: Re: All About Sour Dough .
Post by: Gertbysea on September 09, 2012, 08:41:06 am
Ok I have started chookies recipe.

I used 220 gms of the starter.(http://img.tapatalk.com/d/12/09/09/etugerar.jpg)

There was not a lot left but I will feed it and see. It looked like a lot but of course it is fluffy and deceiving.

Leaving this in the bowl over night.(http://img.tapatalk.com/d/12/09/09/urerynat.jpg)

Gert
Title: Re: All About Sour Dough .
Post by: Gertbysea on September 09, 2012, 11:00:15 pm
Morning and added 300 GM flour. Rolled it a bit on the mat them popped into a large tin. Now waiting.

(http://img.tapatalk.com/d/12/09/10/ytygyhu8.jpg)

(http://img.tapatalk.com/d/12/09/10/vuveby8e.jpg)

Gert
Title: Re: All About Sour Dough .
Post by: achookwoman on September 09, 2012, 11:34:14 pm
Gert,  looks perfect.  wait for it to double. 
Title: Re: All About Sour Dough .
Post by: Gertbysea on September 10, 2012, 12:05:24 am
Yup. I am going shopping for a new microwave so leaving it in the empty space to double. I have a really heavy lid for that tin. Should I use it for the first 30 minutes or just put the bread in as is?

My starter was fed last night, put outside and was double this morning. Amazing. I am starting another starter just to watch it grow.

Must be lots of feral yeasties here in the deep north.  :D ;D

Gert
Title: Re: All About Sour Dough .
Post by: achookwoman on September 10, 2012, 12:48:03 am
Spray with plenty of water and put the lid on to bake.  How much does it weigh without the tin? This will determine how long you cook it.  Probably 20/25 mins with lid ?     If  you bruch with egg wash, you will get a nice top.   Can use the left over egg in something else.  Pancakes made with Sourfough .  Have fun.
Title: Re: All About Sour Dough .
Post by: judydawn on September 10, 2012, 01:55:08 am
Can't wait to see the result Gretchen.  Is this our first sour dough loaf using Chookie's instructions?
Title: Re: All About Sour Dough .
Post by: Halex on September 10, 2012, 02:08:21 am
I have taken the starter that chookie & I made out of the fridge & fed it this morning. Also bought in the starter I left outside on wednesday, fed that one too.

Both are looking great, will use the first starter toorrow & feed the other one for 4 days.

H :)
Title: Re: All About Sour Dough .
Post by: Gertbysea on September 10, 2012, 02:50:08 am
It is now nearly 1200 and my dough has not risen much from 0800.

Bwaaaaaaaa!

(http://img.tapatalk.com/d/12/09/10/yvu5epu7.jpg)
Title: Re: All About Sour Dough .
Post by: Gertbysea on September 10, 2012, 03:17:24 am
I don't know what to do?   


Yup JD it is my very first sour dough.


Gert
Title: Re: All About Sour Dough .
Post by: Aussie Brenda on September 10, 2012, 03:52:36 am
It doesn't sound too promising, how is it going now?.   Is this the dough you may have to leave for up to six or eight hours to rise?
Title: Re: All About Sour Dough .
Post by: Gertbysea on September 10, 2012, 03:56:39 am
I am doing nothing. Until I hear from chookie!!! I am whimping out.

Just waiting and looking at it hoping it will rise. 

No harm in leaving it sit I guess?

Gert
Title: Re: All About Sour Dough .
Post by: achookwoman on September 10, 2012, 06:59:16 am
OK. . Gert ,  just leave it in a very warm place.  It could take  hours. keep it moist.  the good thing is the longer it sits the better the flavour.  Cover it with a shower cap or plastic.  Don't cook until it has doubled.
Title: Re: All About Sour Dough .
Post by: Gertbysea on September 10, 2012, 07:04:25 am
Oh chookie I have been waiting for you. I keep spraying it and it wrapped in plastic but it is still.....oh wait I will take a pic.

I am soooooooo worried.

Gert
Title: Re: All About Sour Dough .
Post by: Gertbysea on September 10, 2012, 07:06:40 am
I don't think it has moved and looks DEAD!

Gert(http://img.tapatalk.com/d/12/09/10/e9upezet.jpg)
Title: Re: All About Sour Dough .
Post by: Gertbysea on September 10, 2012, 07:09:08 am
My starter is going off again.

Gert(http://img.tapatalk.com/d/12/09/10/e2erytys.jpg)
Title: Re: All About Sour Dough .
Post by: achookwoman on September 10, 2012, 07:10:03 am
Not dead,  just sleeping,  like Snow White.
Title: Re: All About Sour Dough .
Post by: Gertbysea on September 10, 2012, 07:10:46 am
I have now taken a measure of the height so I can see if  it is rising but it has been sitting since 0800 and it is about 28 here.

Gert
Title: Re: All About Sour Dough .
Post by: Gertbysea on September 10, 2012, 07:12:43 am
Will I leave it out overnight?

I feel like I have  damaged my pet. Bwaaaaaaa!
Gert
Title: Re: All About Sour Dough .
Post by: fundj&e on September 10, 2012, 07:16:28 am
 :'(
i am about to give up on mine  :'(
Title: Re: All About Sour Dough .
Post by: achookwoman on September 10, 2012, 09:39:53 am
CGert, it is actually active as it has spread out in the tin..  I would leave it out over night,  in a cook place. Could put it in the fridge,  but then you will have to wait,  probably until tomorrow afternoon ,  before you can bake it.
Title: Re: All About Sour Dough .
Post by: Aussie Brenda on September 10, 2012, 09:45:57 am
I have just bought my second starter in, I hope it didn't get too cold tonight,  I'm really hoping that this time it will work but reading Gert's post I'm not sure I can go through with all the drama.  If it rises Gert are you really going to EAT your little pet.?
Title: Re: All About Sour Dough .
Post by: Gertbysea on September 10, 2012, 09:46:03 am
CGert, it is actually active as it has spread out in the tin..  I would leave it out over night,  in a cook place. Could put it in the fridge,  but then you will have to wait,  probably until tomorrow afternoon ,  before you can bake it.

I need a prince to wake Sleeping BeUty up!!!!!

I will leave it out overnight. It will be cool enough. Should get down to 15 or 16 in the house.

Gert
Title: Re: All About Sour Dough .
Post by: Gertbysea on September 10, 2012, 09:46:47 am
I have just bought my second starter in, I hope it didn't get too cold tonight,  I'm really hoping that this time it will work but reading Gert's post I'm not sure I can go through with all the drama.  If it rises Gert are you really going to EAT your little pet.?

Ah good point Brenda.

Gert
Title: Re: All About Sour Dough .
Post by: courton on September 10, 2012, 10:51:35 am
I am starting to feel like you Aussie Brenda. I did not realise how temperamental these 'Pets' are...I want to see how the others go before starting my project.
Title: Re: All About Sour Dough .
Post by: fundj&e on September 10, 2012, 10:58:25 am
chicken  ;D
Title: Re: All About Sour Dough .
Post by: Halex on September 10, 2012, 11:07:47 am
My startes ready to go in the morning :)
Title: Re: All About Sour Dough .
Post by: Gertbysea on September 10, 2012, 11:09:10 am
My dear DIL just posted this photo of Her sour dough hot  cakes. I will have to get her recipe.

Gert(http://img.tapatalk.com/d/12/09/10/azutara6.jpg)
Title: Re: All About Sour Dough .
Post by: Aussie Brenda on September 10, 2012, 11:12:36 am
They look interesting, I will be waiting to see the recipe, I wonder what she has mixed in them.
Title: Re: All About Sour Dough .
Post by: Gertbysea on September 10, 2012, 11:42:20 am
Reply from my dear DIL

Gretchen,
I Recently bought this book on sourdough
http://www.amazon.com/Alaska-Sourdough-Ruth-Allman/dp/0882400851
Basically I made my starter and kept feeding it. Then added grated veggies, chives, tomatoes and cheese and a bit of bicarb soda. Cook them like pancakes :)

I asked if there was flour and her reply was this.


no flour, just 2 cups of sourdough, 4 tsp oil, salt spices, veggies 1 tsp bicarb soda and cheese.
Though I checked out the recipes on the forum, and the difference with the starter recipes either rye or wheat I use, both have a tiny bit of yeast to speed it along.
I have had this sourdough for ten days now and just keep adding to it, then letting it bubble overnight. If I am not using it for a while, I keep it in the fridge.

Too easy eh? Thanks D DIL

Gert
Title: Re: All About Sour Dough .
Post by: judydawn on September 10, 2012, 11:56:58 am
They look nice Gretchen. How is your loaf going, is it rising yet?
Title: Re: All About Sour Dough .
Post by: Gertbysea on September 10, 2012, 12:12:15 pm
They look nice Gretchen. How is your loaf going, is it rising yet?

No it is  not JD. I am taking it to bed with me so I can check it through the night?  Very worrying  is Snow White.

You think it will rise?

Gert
Title: Re: All About Sour Dough .
Post by: judydawn on September 10, 2012, 12:28:58 pm
I would have thought it should have risen a bit in all this time Gretchen.  It's all a bit tricky isn't it?
Title: Re: All About Sour Dough .
Post by: achookwoman on September 10, 2012, 10:59:43 pm
Gert,  love the look of those Hot Cakes,  could make them with fruit.  Yum
Title: Re: All About Sour Dough .
Post by: Gertbysea on September 10, 2012, 11:02:03 pm
My dough rose exactly 1 centimeter last night so after reading cookies hints I think it may have come in contact with the salt so I am going to put it back  into the THERMOTHINGY with more starter and some flour  and see what happens to "Snow White"

Gert
Title: Re: All About Sour Dough .
Post by: Gertbysea on September 11, 2012, 12:32:25 am
Gert,  love the look of those Hot Cakes,  could make them with fruit.  Yum

My daughter in law is a very clever cook.

Gert
Title: Re: All About Sour Dough .
Post by: Halex on September 11, 2012, 12:56:12 am
Well this will be interesting.

I didnt have enough starter to make a full loaf, so have made 1/2.  Its a funny dough, liquidy?!?!

I put it in a pudding bowl with baking paper.

I am thinking this is too funny ;D a bit of an experiment.

Have fed the remains & my new starter.
H :)
Title: Re: All About Sour Dough .
Post by: Wonder on September 11, 2012, 12:59:42 am
I had to ditch my starter last night. I had been neglecting it and it really didn't smell very good. I've got a huge week at work this week and next before going to Thailand so will start some more when we return, hopefully things will be a little less crazy.
Title: Re: All About Sour Dough .
Post by: Halex on September 11, 2012, 03:43:44 am
Ok re-done the bread as it was too liquidy. Threw back in TM added more flour & kneaded for 4mins.

I wonder how it will go.

H :)
Title: Re: All About Sour Dough .
Post by: courton on September 11, 2012, 03:46:33 am
This sourdough seems to take more time to tame than a new puppy!!!
Title: Re: All About Sour Dough .
Post by: Halex on September 11, 2012, 03:51:53 am
This sourdough seems to take more time to tame than a new puppy!!!

If it works it will be fantastic, it smells devine :)

H :)
Title: Re: All About Sour Dough .
Post by: fundj&e on September 11, 2012, 04:50:27 am
are we sure ACW is not palying a joke on us  :-))
Title: Re: All About Sour Dough .
Post by: Gertbysea on September 11, 2012, 05:17:43 am
Well redoing it did no  good. I will use it for cheese and bacon scrolls as I have never made them and see what happens.

Now I have to wait for more starter.

bugger big time.

Gert
Title: Re: All About Sour Dough .
Post by: Aussie Brenda on September 11, 2012, 06:28:52 am
3.30pm, I've just arrived home, check my second starter and after two days it has tiny bubbles, I'm not going to feed it until tomorrow, make sure these are rising bubbles, I've wrapped it in a little blanket to keep it warm......OOHHHH
Title: Re: All About Sour Dough .
Post by: Gertbysea on September 11, 2012, 07:15:53 am
Scrolling was not successful,so I just shoved the bugger into the oven.

The flavour  is wonderful but very chewy.

Oh well. Try again.(http://img.tapatalk.com/d/12/09/11/2uzu6udu.jpg)

(http://img.tapatalk.com/d/12/09/11/du2yquvu.jpg)
Title: Re: All About Sour Dough .
Post by: Aussie Brenda on September 11, 2012, 09:38:48 am
Hi Gert, I think when you put Snow White to bed tonight you better sing her a little song.   What about Elvis's "Your the Devil in disguise, Oh yes you are....... ;D ;D ;D ;D ;D ;D ;D
Title: Re: All About Sour Dough .
Post by: Halex on September 11, 2012, 09:54:50 am
Mine not rising either ???

H :(
Title: Re: All About Sour Dough .
Post by: Gertbysea on September 11, 2012, 09:56:12 am
Mine not rising either ???

H :(


Ummmmm!

Mayve we had better sing to the yeasties.

Gert
Title: Re: All About Sour Dough .
Post by: Halex on September 11, 2012, 10:38:14 am
I am still leaving mine to see if it rises. It has an 8pm deadline, then it just gets shoved in the oven. The smell was great so I think it will be tasty. Well I hope so. Its been a warm day today but that hasnt helped it.

H :)
Title: Re: All About Sour Dough .
Post by: achookwoman on September 11, 2012, 11:11:10 am
  Hally,  if it doesn't rise leave it out over night.  If not risen in the morning,  add 1 teaspoon of yeast and mix in TMX.  Let it rise,  then bake.
Title: Re: All About Sour Dough .
Post by: Halex on September 11, 2012, 11:23:51 am
Ok thanks chookie, will talk firmly to him ;D


Just realised OMG, I think I was so caught up in making the perfect loaf I forgot to add yeast!!!!!!!

Tomorrow will add for sure

H :)
Title: Re: All About Sour Dough .
Post by: Wonder on September 11, 2012, 11:58:07 am
I didn't think you were meant to add yeast for the sour dough loaf using the starter. Hope is rises overnight.
Title: Re: All About Sour Dough .
Post by: Cuilidh on September 12, 2012, 12:05:49 am
I have just had a couple of bad days - I thought I had sent my pet to sourdough heaven - flat with no bubbles, but no bad smell!!  Fortunately, I took Judy's comment to heart, that it was probably just cold and hungry and, sure enough, a bit of a larger meal last night and a warmer room and it's looking much, much happier.  If it keeps going as it is I am hoping to tackle my first loaf this weekend.  Fingers crossed, anyway.
Title: Re: All About Sour Dough .
Post by: Halex on September 12, 2012, 12:10:42 am
Not risen, so going to add yeast & let it rise today

H :)

Its started to rise :D
Title: Re: All About Sour Dough .
Post by: Halex on September 12, 2012, 03:45:19 am
Here are my 3 stages, remeber I only made 1/2 as I didnt have enough starter
(http://img.tapatalk.com/d/12/09/12/gy8apeju.jpg)
(http://img.tapatalk.com/d/12/09/12/edy4yhus.jpg)
(http://img.tapatalk.com/d/12/09/12/2usava4e.jpg)
Halex
Title: Re: All About Sour Dough .
Post by: fundj&e on September 12, 2012, 03:47:31 am
that looks good H i would be happy with that, are you ?
Title: Re: All About Sour Dough .
Post by: Halex on September 12, 2012, 03:53:47 am
Yes Uni, very happy, cant wait to have some :)

Going to feed both starters today, next loaf will make the full recipe & will add yeast.

H :)
Title: Re: All About Sour Dough .
Post by: judydawn on September 12, 2012, 04:06:41 am
Hally, yay success at last.  I don't know that you should need to add yeast to sourdough if your starter does it's job properly but there's certainly nothing wrong with that loaf.  Chookie will probably advise you further on this.
Title: Re: All About Sour Dough .
Post by: Gertbysea on September 12, 2012, 05:29:26 am
Well done H. I am green with envy.

Gert

Title: Re: All About Sour Dough .
Post by: achookwoman on September 12, 2012, 09:13:22 am
Great Hally,  don't add yeast unless you have to.  The starter is still not being a good boy.!!!  Always try without the yeast,  you will eventually get it right.  Let us know how it tastes.

 Next loaf,  try cooking in a cast iron pot,  with the lid on. 
Title: Re: All About Sour Dough .
Post by: Gertbysea on September 12, 2012, 09:19:26 am
I don't have a cast iron pot. bwaaaaaa!

Gert
Title: Re: All About Sour Dough .
Post by: Halex on September 12, 2012, 09:25:18 am
Yep have 3 of them ;D

My goodness chookie, this sour dough is the best I have ever had. The top is so crispy it cracks. I have eaten 1/2 of it already, lol. I made it so my excuse ;D
Dh sent me an email, saying he could taste & smell it from his office & is on his way home. Great way to get dh home early ;D

Sorry Gert, keep trying.

I now have 2 starters, my old one & my new one which has been fed for 3 days. Can I put them together or is that not good.

H :)


Title: Re: All About Sour Dough .
Post by: Gertbysea on September 12, 2012, 09:41:18 am
I am glad yours worked H. I will try again when my big jar is full,of starter. The flavor was ther for my disaster and both Dh Nd I had some for breakfast. I ain't  wasting my good cheese and bacon.

Gert
Title: Re: All About Sour Dough .
Post by: Aussie Brenda on September 12, 2012, 10:24:16 am
My second starter was looking fantastic it had doubled in size, so this afternoon I transferred it to a larger sterile jar and now it doesn't look so good, have it near the heater vent as it is getting cold.  HOPE it is ok.
Title: Re: All About Sour Dough .
Post by: Wonder on September 12, 2012, 11:19:48 am
Hally that looks great.

Brenda, i hope yours survives the house move. maybe it's just a little lost in it's new bigger home.
Title: Re: All About Sour Dough .
Post by: achookwoman on September 12, 2012, 11:55:48 am
AB,  feed it and keep it warm.  It will be fine.

Helly,  should be Ok to combine them as they have been grown in the same environment.  Line the castiron pot and put the lid on.

Gert,  have been thinking about your snow white.  Think that because it is so warm you should probably feed it with 1/2 a cup of each flour and water,  not spoonfuls.  I think it may be out growing itself.    Have another go and do what Hally has done if it doesn't rise.  Add one teaspoonful of yeast.  Don't waste all that good starter. 
Title: Re: All About Sour Dough .
Post by: Gertbysea on September 12, 2012, 12:01:31 pm
Thank you cookie. Tomorrow morning I will feed them both 1/2 a cup each.

Gert
Title: Re: All About Sour Dough .
Post by: achookwoman on September 12, 2012, 12:09:43 pm
Good Gert,  wish I was there to hold you hand.  We have to get this going right.
Title: Re: All About Sour Dough .
Post by: judydawn on September 12, 2012, 12:22:42 pm
If you hold Gerts hand Chookie, she is bound to lead you astray  ;D
Title: Re: All About Sour Dough .
Post by: achookwoman on September 12, 2012, 12:24:30 pm
Judy,  I could do with a little excitement in my life.  LOL
Title: Re: All About Sour Dough .
Post by: judydawn on September 12, 2012, 12:33:24 pm
I hope your DH doesn't read that one Chookie  ;D
Title: Re: All About Sour Dough .
Post by: Gertbysea on September 12, 2012, 12:40:06 pm
Let us all hold hands and make a plan.  What could we get up to all by ourselves?????

I am relaxed about the sourdough . I am gunna build up  my  starters and then I am going to make a magnificent loaf of bread which I will eat with fresh made butter!


Gert
Title: Re: All About Sour Dough .
Post by: Wonder on September 12, 2012, 01:25:00 pm
That sounds great Gert
Title: Re: All About Sour Dough .
Post by: fundj&e on September 12, 2012, 07:37:38 pm
my 2nd starter is looking much better, i have kept this one inside most of the time

with my 1st one i think i will add a few eggs a make some crepes or panckes

i am starting on a 3rd one today but this time i will start it in a large jar, ACW why do u start it in a smaller jar ?
Title: Re: All About Sour Dough .
Post by: achookwoman on September 12, 2012, 10:12:53 pm
my 2nd starter is looking much better, i have kept this one inside most of the time

with my 1st one i think i will add a few eggs a make some crepes or panckes

i am starting on a 3rd one today but this time i will start it in a large jar, ACW why do u start it in a smaller jar ?
Most people have a small jar.
Title: Re: All About Sour Dough .
Post by: fundj&e on September 12, 2012, 10:18:31 pm
i see ,thanks ACW

i made a few crepes and i had one for breakfast.

Title: Re: All About Sour Dough .
Post by: Cuilidh on September 12, 2012, 10:20:01 pm
Looks delicious, Uni.  Just about to head off for my usual porridge - not nearly as exciting as your crepe!
Title: Re: All About Sour Dough .
Post by: Aussie Brenda on September 12, 2012, 11:44:20 pm
Oh I hope this is worth it, my second starter still doesn't look good but I have fed it and am trying to keep it warm I will keep at it for a few days, at least I know what a good one looks like now, maybe best to wait until it is summer.
Title: Re: All About Sour Dough .
Post by: fundj&e on September 12, 2012, 11:52:30 pm
AB are you saying my starter looks good  ;D
Title: Re: All About Sour Dough .
Post by: Aussie Brenda on September 13, 2012, 12:00:19 am
Actually I was referring to my starter before I moved it to its new house. It did look like your second one, so don't go moving yours...
Title: Re: All About Sour Dough .
Post by: fundj&e on September 13, 2012, 12:05:07 am
 ;D what do u mean  don't move it,  room to room is ok yes
Title: Re: All About Sour Dough .
Post by: Aussie Brenda on September 13, 2012, 12:07:05 am
Yes, don't give it a new house to live in.  Mine didn't like the move and has shutdown.  Not one bubble in sight.
Title: Re: All About Sour Dough .
Post by: Halex on September 13, 2012, 12:21:30 am
I had to transfer to a larger jar, seemed ok.

Worth the effort though.

H :)
Title: Re: All About Sour Dough .
Post by: Aussie Brenda on September 13, 2012, 03:27:41 am
My starter may be ok, it all sunk to the bottom with water on top, so I have just been feeding it flour no water to thicken it up, I figured it couldn't do any harm, and now it looks like it might come good, a few bubbles look to be forming. 
Title: Re: All About Sour Dough .
Post by: judydawn on September 13, 2012, 03:37:27 am
Brenda you just stir that liquid on top back into your starter.  I would keep adding both the flour and the liquid - right Chookie?
Title: Re: All About Sour Dough .
Post by: Wonder on September 13, 2012, 04:20:36 am
Brenda, I had the same problem of the flour and water splitting, no matter how often I stirred it didn't seem to want to incorporate for more than half an hour. I also think mine was too thin.
Title: Re: All About Sour Dough .
Post by: Gertbysea on September 13, 2012, 05:03:03 am
That is normal. I just feed and stir.

Gert
Title: Re: All About Sour Dough .
Post by: Aussie Brenda on September 13, 2012, 05:15:49 am
Gert I really think it has something to do with the cold, I perhaps should have had the jar warm when I put it in, today I have been cooking and sat it near the oven, now the oven is cool it is in there with a soft cloth around it.  I hope it is worth the effort, what a saga.  It still looks a little watery not bubbling and doubling like it was.
Title: Re: All About Sour Dough .
Post by: Gertbysea on September 13, 2012, 05:18:10 am
Was it well and truly bubbling when you brought it in?

Gert
Title: Re: All About Sour Dough .
Post by: Aussie Brenda on September 13, 2012, 05:24:44 am
Yes Gert it had doubled in size I was so excited.
Title: Re: All About Sour Dough .
Post by: achookwoman on September 13, 2012, 05:38:53 am
If you think it is too watery,  you can feed just water.   When you stir ,  it should look like thick pancake batter.
Title: Re: All About Sour Dough .
Post by: Cuilidh on September 13, 2012, 05:52:02 am
My Ral has gone flat again - it looked like he was recovering from the transfer to a larger jar a day or two ago, but I've lost him again.  I'll persevere for a little longer, but I am afraid I may have lost him.  That would be such a shame as he came from a good home!
Title: Re: All About Sour Dough .
Post by: achookwoman on September 13, 2012, 06:27:02 am
Marina,  your Ral needs feeding.  Try just flour.
Title: Re: All About Sour Dough .
Post by: Halex on September 13, 2012, 11:04:07 pm
Both startes looking fab here. Feeding once more then putting them in the fridge.

This bread is fantastic toasted.

H :)
Title: Re: All About Sour Dough .
Post by: fundj&e on September 14, 2012, 02:37:05 am
doing the happy dance, i am  ;D
Title: Re: All About Sour Dough .
Post by: Halex on September 14, 2012, 02:38:28 am
Great sour dough.

What do tou think of the taste, its quiet sour isnt it?

H :)
Title: Re: All About Sour Dough .
Post by: fundj&e on September 14, 2012, 02:42:49 am
i like it, H. i am thinking it would be great to use for  bruschetta
Title: Re: All About Sour Dough .
Post by: Wonder on September 14, 2012, 03:41:28 am
Looks great Uni. Did you use any yeast? i love really sour sor dough.
Title: Re: All About Sour Dough .
Post by: fundj&e on September 14, 2012, 03:45:27 am
no i didnt, i hope my lot like it
Title: Re: All About Sour Dough .
Post by: judydawn on September 14, 2012, 04:06:20 am
Uni, that is a great looking loaf - well done to you.  Ideal for bruschetta I'd say.  I find sour dough is an acquired taste, you either like it or you don't.  
Title: Re: All About Sour Dough .
Post by: achookwoman on September 14, 2012, 05:56:28 am
Uni,  glad you stuck with it.  Great looking loaf.    Don't waste any.  Left overs make great bread crumbs.
Title: Re: All About Sour Dough .
Post by: fundj&e on September 14, 2012, 06:24:31 am
thanks ladies
i have 3 staters going ATM could i mix them up 2 make only 1 ACW
Title: Re: All About Sour Dough .
Post by: Halex on September 14, 2012, 06:43:27 am
I have 2 starters Uni & I am going to mix them :)

H :)
Title: Re: All About Sour Dough .
Post by: achookwoman on September 14, 2012, 07:25:11 am
I have 2 starters Uni & I am going to mix them :)

H :)

Should be OK,  although i have never done this.
Title: Re: All About Sour Dough .
Post by: Very Happy Jan on September 14, 2012, 09:08:57 am
I threw my starter out. Didn't smell nice so guess I caught a bad bug!! I'll start again this weekend
Title: Re: All About Sour Dough .
Post by: achookwoman on September 14, 2012, 09:16:18 am
VHJ,  make sure the jar is sterile. If you continue to have trouble, I could probably post you some dehydrated starter.  It looks like my experiment is going to work.  I have to make a loaf first,  to make sure.
Title: Re: All About Sour Dough .
Post by: Very Happy Jan on September 14, 2012, 09:24:53 am
I sterilised the jar with the sterilising powder from beer brewing days so just think my wild bug was feral  ;D  I will just try again and see what happens but I am also very happy  ;) to trial your dehydrated starter. I really want to get this sour dough happening as I love it and your method of making the loaf is much more flexible and easier to fit into my inflexible life. Thanks Chookie  :-* :-*
Title: Re: All About Sour Dough .
Post by: Aussie Brenda on September 14, 2012, 09:56:38 am
I'm throwing the second starter out, it's not working, DONE, OVER IT,   what is the next challenge.
Title: Re: All About Sour Dough .
Post by: Cornish Cream on September 14, 2012, 10:05:21 am
Super loaf Uni ;D
Title: Re: All About Sour Dough .
Post by: Gertbysea on September 14, 2012, 10:05:32 am
I just  used jars I had washed Inthe dishwasher

If you want a challenge do you have a Spanish recipe for the 80 plates challenge?

Gert
Title: Re: All About Sour Dough .
Post by: fundj&e on September 14, 2012, 10:16:04 am
Super loaf Uni ;D

thanks CC
Title: Re: All About Sour Dough .
Post by: achookwoman on September 14, 2012, 11:42:36 am
I am trialing 2 different methods of reconstituting the starter.  I am looking for the easiest method for most people. I might be able to start  making a loaf tomorrow.  We will see.
Title: Re: All About Sour Dough .
Post by: Aussie Brenda on September 14, 2012, 11:48:50 am
Good one you Uni.  Well done.
Title: Re: All About Sour Dough .
Post by: Gertbysea on September 14, 2012, 12:52:29 pm
I am wanting to know  uni if you successful,in combining  the starters.

Gert
Title: Re: All About Sour Dough .
Post by: Delightful Den on September 14, 2012, 02:22:36 pm
My starter has only been going since Tuesday night. It is starting to show a few little bubbles.  I wanted to leave it longer but we are away for a wedding this weekend so I brought it in and gave it a little feed. Hopefully it will be ok until Sunday.
Title: Re: All About Sour Dough .
Post by: fundj&e on September 14, 2012, 09:47:05 pm
I am wanting to know  uni if you successful,in combining  the starters.

Gert

only DST 1 and DST 2.  DST3 Is doing very well on her own  ;D

now i know why you  need to remove some starter b4  a feed
Title: Re: All About Sour Dough .
Post by: achookwoman on September 14, 2012, 10:04:07 pm
DD,  should be fine kept in fridge.  Feed it as soon as you get home.   Enjoy the Wedding.
Title: Re: All About Sour Dough .
Post by: achookwoman on September 15, 2012, 05:53:35 am
When I started the instructions for the Sour Dough Starter,  I made one at the same time.   However mine had to go in the fridge for a week as we were going away.  When we got hame on Thursday. Night,  I took it out of the fridge and fed it,  then left it on the bench over night,  On Friday morning I fed it again,  and Friday night placed it in TMX  ( 270g) and added 300 g of flour and 100g water.  And kneaded for 4 mins.
Left it in the TMX bowl over night,  and it had doubled but was flat looking.  Added 1 cup more flour and 1/2 cup of water to form a stiffer, more bread like dough.  Placed in castiron pot, sprayed with water and left in very warm room, 23 o, and went shopping.  It had risen nicely,  but not doubled.  Left it to double,  this was 5 hours.  Put lid on ,  after spraying with water and adding sesame seeds.
Baked 220o for 30 mins with lid on,  and 15 mins lid off.  Will try and post photos. 
Title: Re: All About Sour Dough .
Post by: achookwoman on September 15, 2012, 05:56:33 am
(http://img.tapatalk.com/d/12/09/15/vu7upery.jpg)

Here it is .
Title: Re: All About Sour Dough .
Post by: achookwoman on September 15, 2012, 05:57:38 am
(http://img.tapatalk.com/d/12/09/15/syrane6e.jpg)

Out of pot.
Title: Re: All About Sour Dough .
Post by: fundj&e on September 15, 2012, 06:04:28 am
looks good ACW
Title: Re: All About Sour Dough .
Post by: achookwoman on September 15, 2012, 07:03:34 am
VHJ,  I have been thinking about your bad starter.  If you have another go,  could you consider using boiling water to make your jar sterile..  The wild yeast is very sensitive to any chemicals.  I think this may be your problem.  I put my jar,  with about 1 cm. of water in the bottom, into the microwave for 2 mins.  Let it cool,  tip out water and you are ready to go. 

AB,  don't give up.  I think your problem is the cold environment.  Wait until things warm up a bit.  Have another go. 
Title: Re: All About Sour Dough .
Post by: judydawn on September 15, 2012, 08:06:00 am
Nice loaf Chookie, did you slash that?
Title: Re: All About Sour Dough .
Post by: achookwoman on September 15, 2012, 08:19:01 am
Nice loaf Chookie, did you slash that?
Yes Judy, when I put it in the pot,  but it out grew it,  then popped up in the pot.  The steam in the pot does this.
Title: Re: All About Sour Dough .
Post by: judydawn on September 15, 2012, 08:37:19 am
Do you have to slash it Chookie or would it really blow it's top if you don't?
Title: Re: All About Sour Dough .
Post by: Aussie Brenda on September 15, 2012, 10:25:42 am
Yes Chookie i will start another when it is a little warmer we are only having 11 degs at the moment and it is really cold outside, Your loaf looks fantastic i really want to make one.
Title: Re: All About Sour Dough .
Post by: Cuilidh on September 16, 2012, 12:08:42 am
I am quietly excited at the moment (and hope I am not tempting fate by posting this too soon).  I made my first loaf last night but wasn't holding out much hope for success, to be honest.  The starter was pretty 'flat' with few, if any, bubbles, but I decided I had little to lose so went ahead.

Our house is very, very cold at the moment and when I went to bed lat night, I just left the loaf on the kitchen bench, not expecting anything to happen.  When I checked it this morning, surprise, surprise, it had actually risen noticeably - not huge, but definitely acceptably (to my eyes, anyway!).  So into the oven with it.  It's half way through the baking now, has risen some more and is looking great!  I wasn't expecting that to happen either.  Another 20 minutes to go and we'll see the results.  It will be interesting to slice it to see what it is like inside and what it tastes like.

I'm not sure if I should say this at this stage, but the moral of the story seems to be that even if the starter isn't looking too perky it may be worth giving a loaf a go and keep your fingers crossed - like mine are at the moment (which makes it very, very hard to type)!
Title: Re: All About Sour Dough .
Post by: Gertbysea on September 16, 2012, 12:32:06 am
Are we there yet?

Gert
Title: Re: All About Sour Dough .
Post by: achookwoman on September 16, 2012, 01:37:43 am
Marina,  great to hear.  It is the cold that is the problem.  The result will be solid.  If you could give the loaf an hour in the oven at 50/70 o it would help it rise.  Even placed in a sink of hot water.   You have made great strides as you now know what the Problem is.  Our house is 20/25 o during the day,  and about 15 o overnight.  It can still take 6 hours to double.  Let us know how you go.
Title: Re: All About Sour Dough .
Post by: Cuilidh on September 16, 2012, 01:52:06 am
IT'S FABULOUS!!  I have just taken a slice off it and it is perfect inside, looks good and tastes great (I even got the sesame seeds to stick on without the aid of super glue).  I was expecting it to maybe taste a bit sour, but I didn't pick that up at all, just a great taste.  I am so pleased.  Thanks you Chookie, Judy and Uni and everyone else on here who have posted and (probably inadvertently) encouraged and helped me.

I would happily devour more of it for lunch, but it's my neighbour's youngest birthday party lunch today, so the bread will have to wait for dinner.
Title: Re: All About Sour Dough .
Post by: Gertbysea on September 16, 2012, 02:12:12 am
Fantastic. You and H are champion. ACW as well as uni and everyone who has had a success.

I have now combined my two starters. First photo the combo after  24 hours and I have jut fed it in the second. When it is up to the top I am making it!

(http://img.tapatalk.com/d/12/09/16/4agyra3e.jpg)

(http://img.tapatalk.com/d/12/09/16/y2y8a6a4.jpg)
Title: Re: All About Sour Dough .
Post by: Cuilidh on September 16, 2012, 02:21:37 am
Your photos are so large, Gert, it's hard to see them properly, but my started wasn't nearly as bubbly and frothy as yours so you are bound to get a superb result.

We've got to feed up our starter again as there's not much left, but it should be ready to go again next weekend and I'll see if I have as much luck again then as I had today. :)

PS  DH has taken charge of the starter and is very religious about feeding, etc. so this is truly a joint effort!
Title: Re: All About Sour Dough .
Post by: judydawn on September 16, 2012, 02:27:53 am
Well done Marina, it is so nice to hear these success stories with Chookie's starter.  I don't think I would have been able to help myself, I would have had to have had a slice with butter and vegemite before going to that party.

Gretchen let's hope your next try is more successful.  The starter certainly looks as if it is ready to go.
Title: Re: All About Sour Dough .
Post by: Halex on September 16, 2012, 02:53:54 am
Well done Marina.

My taste was quite sour, but nice.

Gert, the starter is looking great. Mine are in the fridge relaxing :)

H :)
Title: Re: All About Sour Dough .
Post by: jeninwa on September 16, 2012, 03:16:18 am
I started my starter last weekend, didn't think it was doing to well until it's late feed last night, forgot 😱 in the morning as soon as I fed it it started bubbling.
I have now transferred it to its new home a bowl as my large jar is to tall for the fridge, will cover with a shower cap when it needs to in the fridge.
Before it moved house😃
(http://img.tapatalk.com/d/12/09/16/9e6y6yvu.jpg)

It's new home
(http://img.tapatalk.com/d/12/09/16/5e2yjahe.jpg)
Title: Re: All About Sour Dough .
Post by: Gertbysea on September 16, 2012, 03:17:50 am
That's the wonder of Tapatalk. It is easy to post. pic but they are big cuilidh. Anyway easier that fiddling with the computer.

I am  hoping my starter is really strong.

Gert
Title: Re: All About Sour Dough .
Post by: Emme on September 16, 2012, 03:40:15 am
I want to say a big thank you to ACW for sharing her method of sourdough.  I have been making sourdough for some months now and feel that Chookies method for making the bread is much better than what is written in many of the books I have on the subject.  DH has even noticed the difference in the loaves and was asking what I was doing differently.  Thanks again for sharing Chookie.

Marie
Title: Re: All About Sour Dough .
Post by: Cuilidh on September 16, 2012, 06:02:38 am
I agree, Marie.  Chookie has really shown us all the way.
Title: Re: All About Sour Dough .
Post by: achookwoman on September 16, 2012, 07:12:48 am
I am thrilled to bits that so many Forum Member have had such good luck with their Sour Dough.   You all now have a starter unique to your area.  Warmth and food are the answer to a good result.   Did I mention  patience? ;D ;D ;D
Those members who haven't had any luck,  try again,  or I can post you some dehydrated CHEROKEE SOUR DOUGH starter.  I have been making bread all day with the reconstituted starter and it is going gang busters.
Thanks to Gert and Tapatalk,  I will try and post photos of bread made with the reconstituted starter.
Title: Re: All About Sour Dough .
Post by: achookwoman on September 16, 2012, 07:15:43 am
(http://img.tapatalk.com/d/12/09/16/arysy2ug.jpg)

This loaf is a group of scrolls,  filled with Olive Tapanade and tomato.
Title: Re: All About Sour Dough .
Post by: achookwoman on September 16, 2012, 07:17:52 am
(http://img.tapatalk.com/d/12/09/16/jy4avezu.jpg)

This is a plain loaf,  made with Laucke Crusty White Premix.
Title: Re: All About Sour Dough .
Post by: Aussie Brenda on September 16, 2012, 07:28:25 am
Wow Chookie you sure are a champion bread baker,  I will try again, with your reconstituted sour dough starter can you feed it and keep it going or is it just to add to the flour mix? I would be really happy to give it a try, even if just to see what the flavour is like.  I have been using Laucke  Multi Grain mix.
Title: Re: All About Sour Dough .
Post by: judydawn on September 16, 2012, 07:37:42 am
Congratulations Chookie, I can imagine how happy you are with the results of your dried starter.  A winner for sure.
Title: Re: All About Sour Dough .
Post by: Gertbysea on September 17, 2012, 06:49:54 am
My starter is looking good. On Thursday morning I am flying down to the Gold Coast with my DD to visit my Son and family to say goodbye as they are going to India to live. I want to take  loaf of bread so I will make the loaf at the beginning of this  thread on Wed night.

I know it is a silly thing to take but my DIL will be impressed that old Gert could do  it as she is such a clever cook  herself and nothing is too hard.  I have taken an apartment in Kingscliffe for the weekend. My DH will go later in the week to say goodbye as we cannot go  together due to the  DOGS.

If my bread does not rise to the occasion I will be sorely disappointed.

Gert
Title: Re: All About Sour Dough .
Post by: achookwoman on September 17, 2012, 07:06:46 am
Gery,  this is one big gamble.  I hope it comes off.  If not I will cry. :'(
Title: Re: All About Sour Dough .
Post by: Gertbysea on September 17, 2012, 07:09:52 am
Gery,  this is one big gamble.  I hope it comes off.  If not I will cry. :'(

You'll cry!!! I will sob. ;D

Gert
Title: Re: All About Sour Dough .
Post by: cookie1 on September 17, 2012, 01:26:37 pm
Chookie this is all so wonderful. You have made sourdough so realistic for us all.

VHJ if you would like some of my starter just let me know.
Title: Re: All About Sour Dough .
Post by: Gertbysea on September 18, 2012, 07:50:23 am
I am getting ready to start tonight.

Gert
Title: Re: All About Sour Dough .
Post by: Gertbysea on September 18, 2012, 07:52:09 am
Oh no  looks like I can so it in the morning.

Gert
Title: Re: All About Sour Dough .
Post by: achookwoman on September 18, 2012, 08:51:15 am
Gert,  what is going on with Snow White??
Title: Re: All About Sour Dough .
Post by: Very Happy Jan on September 18, 2012, 09:20:29 am
Chookie this is all so wonderful. You have made sourdough so realistic for us all.

VHJ if you would like some of my starter just let me know.

Thanks Cookie.  :-*
I will have another go this week. Forgot to start it on Sunday  ???
Title: Re: All About Sour Dough .
Post by: Gertbysea on September 18, 2012, 09:39:28 am
I am gunna have my second goin the morning. I will show ya then. My jar of starter is up to the top and looking good. I am on to it. I want to take a loaf to the Gold Coast on Thurs so will put the remainder in the fridge  until next week. I am excited.

Gert
Title: Re: All About Sour Dough .
Post by: achookwoman on September 18, 2012, 10:54:40 am
Gert,  give it a feed tonight or it will exhaust its self. What is your programme for it. ? We leave for Ballarat at 6.00am tomorrow , but will take iPad so i can keep an eye on you.  ( I don't want to cry in front of the children if Snow White plays up)
Title: Re: All About Sour Dough .
Post by: Gertbysea on September 18, 2012, 11:15:41 am
Ok iris nearly up to the top of the jar but I can give it a Big tablespoon .

I will start  about , oh bugger I have to go to town about 0930  so I will start when i get up and put it into the bread tin and leave it until I get home in the arvo. Will keep you posted here.
Title: Re: All About Sour Dough .
Post by: Gertbysea on September 18, 2012, 11:25:40 am
Ok I just fed it about 1/2 a cup of flour and about 2 big tablespoons of water. It is looking good.  In the morning 400 gms of starter to 500 gms of flour. Salt sugar And pop into the tin.

It is thick but soupy. Maybe slightly thicker than pancake batter.

Gert

Title: Re: All About Sour Dough .
Post by: achookwoman on September 18, 2012, 11:31:07 am
Sounds OK,  but might be over the top of tin when you get home.   Do you have a cool spot,  not in fridge ?  If so put it there.  Can move it to warm spot when you get home,  if it hasn't doubled.  Is the one called iris ?

You want a soft bread dough.  Add less starter or more flour in the morning.  While it is kneading in the TMX,  stick you finger in the top hole to feel how it is.  You can always add a bit more flour when you knead it on the silmat.

Sounding good.
Title: Re: All About Sour Dough .
Post by: Gertbysea on September 18, 2012, 11:45:01 pm
Oh boy here I go.

I put 300 gms starter in the THERMOTHINGY then added maybe 400gms flour, about 250 mls filtered water room temp, the salt and sugar. I mixed it a wee bit then started kneading. I stopped and added a wee more flour and continued kneading until it felt right. Not silky taut but sort of silky a wee bit sticky . I kneaded for maybe 5 minutes then tipped it out and added enough flour to work with.

575 gms went into the small pan and 965 gms into the larger pan.

Now I will go out for a few hours.

(http://img.tapatalk.com/d/12/09/19/yjyqejun.jpg)

(http://img.tapatalk.com/d/12/09/19/eqapa9e5.jpg)

(http://img.tapatalk.com/d/12/09/19/u7ananyr.jpg)

(http://img.tapatalk.com/d/12/09/19/a3e7ahut.jpg)

(http://img.tapatalk.com/d/12/09/19/ymepaqy6.jpg)

(http://img.tapatalk.com/d/12/09/19/hymerege.jpg)

The last photo is just a thank you for Helene for making the clean up so easy.

Gert
Title: Re: All About Sour Dough .
Post by: Gertbysea on September 18, 2012, 11:49:00 pm
I am leaving this in the kitchen as it is actually the coolest part of the house and it is going to be 30 today. Must be about 25 already.

Gert
Title: Re: All About Sour Dough .
Post by: jeninwa on September 19, 2012, 12:04:10 am
It looks good Gert, I'm going to make mine this morning too.
Title: Re: All About Sour Dough .
Post by: fundj&e on September 19, 2012, 12:18:20 am
gert why did u use less starter and flour but still used the same amount of water
Title: Re: All About Sour Dough .
Post by: Gertbysea on September 19, 2012, 12:47:40 am
Sounds OK,  but might be over the top of tin when you get home.   Do you have a cool spot,  not in fridge ?  If so put it there.  Can move it to warm spot when you get home,  if it hasn't doubled.  Is the one called iris ?

You want a soft bread dough.  Add less starter or more flour in the morning.  While it is kneading in the TMX,  stick you finger in the top hole to feel how it is.  You can always add a bit more flour when you knead it on the silmat.

Sounding good.

gert why did u use less starter and flour but still used the same amount of water

 Because chookie told me. But I gots ta tell ya that I did this at about 0730 and by the time I left home at 0930 nothing was a happinin'

Gert
Title: Re: All About Sour Dough .
Post by: fundj&e on September 19, 2012, 12:52:56 am
i see, she knows best
Title: Re: All About Sour Dough .
Post by: achookwoman on September 19, 2012, 02:35:45 am
Gert the mix ,  in the photo looks perfect.  could take 4/6 hours to rise,  although I doubt this with it so warm.
Title: Re: All About Sour Dough .
Post by: judydawn on September 19, 2012, 03:17:07 am
I am following this thread with great interest - go Gert, we need this to work for you.
Title: Re: All About Sour Dough .
Post by: Delightful Den on September 19, 2012, 04:09:37 am
I am following this thread with great interest - go Gert, we need this to work for you.

I'm with JD, go Gert.

My plant will be ready for use this weekend so I am really interested in your results Gert.
Title: Re: All About Sour Dough .
Post by: Gertbysea on September 19, 2012, 05:24:36 am
BWAAAAAAAAAAAAAAAA!

(http://img.tapatalk.com/d/12/09/19/ge2ahu8e.jpg)
Title: Re: All About Sour Dough .
Post by: Delightful Den on September 19, 2012, 05:25:37 am
How long has it been proofing Gert?
Title: Re: All About Sour Dough .
Post by: achookwoman on September 19, 2012, 06:13:04 am
How long has it been proofing Gert?

How long now ,  what time is it there.?
Title: Re: All About Sour Dough .
Post by: achookwoman on September 19, 2012, 06:14:57 am
If you need to hurry it along,  float it in a sink of very hot water.  don't give up!!!!!
Title: Re: All About Sour Dough .
Post by: Gertbysea on September 19, 2012, 06:18:07 am
0730-1515 30 degrees here it has not moved a bit.

What did I do wrong?.

My yeasties are beasties.

Gert
Title: Re: All About Sour Dough .
Post by: fundj&e on September 19, 2012, 06:19:33 am
it was  8:45 am in syd when gert started and it now 3.15pm ,6 hours ago 
Title: Re: All About Sour Dough .
Post by: achookwoman on September 19, 2012, 06:23:29 am
Leave it to the last moment,  and if it doesn't move,  scrape it our and  add knead in 2 teaspoons of yeast,  dissolved in a little warm water.  Add a bit more flour to make a good bread dough.   It will taste like Sour Dough,  but we know it will have yeast in it.  
Title: Re: All About Sour Dough .
Post by: Gertbysea on September 19, 2012, 06:30:09 am
In the hot water

(http://img.tapatalk.com/d/12/09/19/avesejyh.jpg)
Title: Re: All About Sour Dough .
Post by: achookwoman on September 19, 2012, 06:44:21 am
Good,  if this doesn't work in 30 mins,  do the yeast trick.  If the hot water doesn't work,  then I think the heat has over worked the starter,  and left no lifting power.
Title: Re: All About Sour Dough .
Post by: jeninwa on September 19, 2012, 07:04:34 am
Made my first sour dough loaf today left it to rise outside and it was ready to bake 3 1/2 hour later, just waiting for it to cool so I can taste.
(http://img.tapatalk.com/d/12/09/19/9a6ujysa.jpg)
 
The dough stuck to the plastic so the top isn't smooth
(http://img.tapatalk.com/d/12/09/19/maba4u6a.jpg)
Baked
(http://img.tapatalk.com/d/12/09/19/hasyhasy.jpg)
Title: Re: All About Sour Dough .
Post by: Gertbysea on September 19, 2012, 07:05:38 am
Good,  if this doesn't work in 30 mins,  do the yeast trick.  If the hot water doesn't work,  then I think the heat has over worked the starter,  and left no lifting power.

So I popped  the bread tin in the hot water totally forgetting that the lager tin has minute holes in the tin along the bottom so when I went back to look the water had completely covered the dough. The small tin now has a crust on it and may be growing mould in one corner!

I have now screwed the top on the jar of starter and put it in the fridge and am going to pack my bag for my flight to Coolangatta tomorrow morning.

Not giving up yet just postponing.

Gert
Title: Re: All About Sour Dough .
Post by: fundj&e on September 19, 2012, 07:05:50 am
well done jen, it looks great
Title: Re: All About Sour Dough .
Post by: Gertbysea on September 19, 2012, 07:08:15 am
That  looks beautiful Jeniwa. Send me a slice! I is sooooo sad.

Gert
Title: Re: All About Sour Dough .
Post by: achookwoman on September 19, 2012, 07:13:08 am
Boo Hoo, Gert.  This is very strange.  Have another go .  

Hope all goes well in Coolangatta,  much more important than Sour Dough.

Jen,  this looks perfect.  Hope it tastes as good as it looks.
Title: Re: All About Sour Dough .
Post by: jeninwa on September 19, 2012, 07:23:25 am
That  looks beautiful Jeniwa. Send me a slice! I is sooooo sad.

Gert

I felt bad posting about my success Gert,  would love to share with you, might be a bit stale by the time it gets there. :D
Title: Re: All About Sour Dough .
Post by: CreamPuff63 on September 19, 2012, 07:30:31 am
Ohhhhhh yummmmmmo
Title: Re: All About Sour Dough .
Post by: cookie1 on September 19, 2012, 07:35:46 am
Oh Gert that is disappointing for you. :'( :'( :'( :'( :'(

Jeninwa. Wowee, a lovely loaf.
Title: Re: All About Sour Dough .
Post by: kezza on September 19, 2012, 11:10:33 am
Such a shame Gert.  You put so much effort into that loaf.

Jen - well done, looks great.
Title: Re: All About Sour Dough .
Post by: Gertbysea on September 19, 2012, 11:41:38 am
Maybe next week I will try by hand.

Gert
Title: Re: All About Sour Dough .
Post by: judydawn on September 19, 2012, 12:28:15 pm
So sorry to hear of your disaster Gretchen.  No-one can say you haven't tried to make sour dough and I applaud your tenacity to keep on trying.  Have a great break, forget about sourdough for the time being and just enjoy your time away with your family  :-* :-*
Title: Re: All About Sour Dough .
Post by: Gertbysea on September 19, 2012, 11:31:57 pm
Yeah the second one.

I am wondering if the THERMOTHINGY was too full and worked the dough so hard that it overheated and killed the starter.the dough was quite warm when it came out. Maybe I will knead it by hand  next time.

Gert
Title: Re: All About Sour Dough .
Post by: fundj&e on September 20, 2012, 12:01:00 am
did any of the temp lights come on whlie kneading it gret?
Title: Re: All About Sour Dough .
Post by: Gertbysea on September 20, 2012, 12:07:10 am
did any of the temp lights come on whlie kneading it gret?

Not that I noticed.
Title: Re: All About Sour Dough .
Post by: achookwoman on September 20, 2012, 12:33:54 am
Yeah the second one.

I am wondering if the THERMOTHINGY was too full and worked the dough so hard that it overheated and killed the starter.the dough was quite warm when it came out. Maybe I will knead it by hand  next time.

Gert
Don't think this is the problem,   I am going to make some enquiries to see what others think.
Title: Re: All About Sour Dough .
Post by: Gertbysea on September 20, 2012, 12:51:12 am
No worries.. I am at the airport and so will be on and off for the net few days. Mystery though.

Gert
Title: Re: All About Sour Dough .
Post by: Aussie Brenda on September 20, 2012, 04:15:45 am
Oh what a saga, Bloody Sour Dough, my two I started two days ago aren't doing anything, I'm away for the weekend so might as well forget about them. 
Title: Re: All About Sour Dough .
Post by: achookwoman on September 20, 2012, 05:12:03 am
Oh what a saga, Bloody Sour Dough, my two I started two days ago aren't doing anything, I'm away for the weekend so might as well forget about them. 
.   

NO DON'T DO THAT.      FEED THEM WITH   1/2 CUP OF WATER AND FLOUR  !  LEAVE THEM ON KITCHEN BENCH.
Title: Re: All About Sour Dough .
Post by: Halex on September 20, 2012, 08:41:43 am
Heres my loaf, ready to go in the oven. 1.5 hours of rising.

(http://img.tapatalk.com/d/12/09/20/pe9utazu.jpg)
Title: Re: All About Sour Dough .
Post by: jeninwa on September 20, 2012, 09:01:39 am
Looks good H
Title: Re: All About Sour Dough .
Post by: fundj&e on September 20, 2012, 09:02:07 am
looks great H, will u put a lid on it
Title: Re: All About Sour Dough .
Post by: Halex on September 20, 2012, 09:04:07 am
The lid was on while rising, its in the oven now without a lid and has risen more :o

Cant wait for diner :)

H :)
Title: Re: All About Sour Dough .
Post by: Halex on September 20, 2012, 09:05:27 am
In the oven & rising!!
(http://img.tapatalk.com/d/12/09/20/by5unu9y.jpg)
Title: Re: All About Sour Dough .
Post by: fundj&e on September 20, 2012, 09:15:36 am
i will leave my lid off next time 2, what temp are u baking it on 
Title: Re: All About Sour Dough .
Post by: Halex on September 20, 2012, 09:18:17 am
200 FF, I have a miele oven so the temp is spot on.

Looks great.

H :)
Title: Re: All About Sour Dough .
Post by: judydawn on September 20, 2012, 09:20:05 am
 I hope you have a very long bread knife Hally  :o :o
Title: Re: All About Sour Dough .
Post by: Halex on September 20, 2012, 09:22:24 am
Cooling now
(http://img.tapatalk.com/d/12/09/20/7ydu8y7y.jpg)
Title: Re: All About Sour Dough .
Post by: Halex on September 20, 2012, 09:24:29 am
I hope you have a very long bread knife Hally  :o :o

DH prob nt mine, I jusy have to make he has to organise ;D ;D

Should be nice with T-bones , potato bake, corn  & green salad tonight.

 :)
Title: Re: All About Sour Dough .
Post by: judydawn on September 20, 2012, 09:26:14 am
That is so high Hally, wait until Chookie sees it  ;)
Title: Re: All About Sour Dough .
Post by: fundj&e on September 20, 2012, 09:27:25 am
H did u add yeast ?
Title: Re: All About Sour Dough .
Post by: Cuilidh on September 20, 2012, 09:27:54 am
It could almost be a souflee (don't think that is the correct spelling, but you all know what I mean)!
Title: Re: All About Sour Dough .
Post by: Halex on September 20, 2012, 09:32:44 am
This time I used the full amount of starter etc. Yes I did add yeast as i needed the bread for dinner not breakfast :)

I also had enough from my 2nd starter that I ddnt have to mix the 2.

H :)
Title: Re: All About Sour Dough .
Post by: jeninwa on September 20, 2012, 09:40:07 am
Mine took 31/2 hrs yesterday Hally with no added yeast.
Title: Re: All About Sour Dough .
Post by: Delightful Den on September 20, 2012, 10:00:34 am
I thought my starter was a dud. It never really bubbled much after feeding it. I thought it was under active until I got home from work today. (http://img.tapatalk.com/d/12/09/20/nemy6u2u.jpg)
Title: Re: All About Sour Dough .
Post by: Aussie Brenda on September 20, 2012, 10:08:26 am
Ho Helix I'm so jealous , great loaf.  I will do as Chookie said and feed the starters before I leave tomorrow back on Sunday.  They taste sour and smell ok.  but there is no movement, no bubbles yet.
Title: Re: All About Sour Dough .
Post by: Halex on September 20, 2012, 10:09:13 am
Dash, looks alive & bubbling to me.

This bread is just the best I have ever had.

(http://img.tapatalk.com/d/12/09/20/usu2ege9.jpg)
Title: Re: All About Sour Dough .
Post by: achookwoman on September 20, 2012, 11:04:15 am
Hally,  this is terrific.  What I really like is that you obviously understand bread making and how to manage your bread to suit your  circumstances.  Looks like you have your Mojo back.  Great.   Did you notice the texture is slightly different because you add yeast ?
Title: Re: All About Sour Dough .
Post by: achookwoman on September 20, 2012, 11:07:14 am
DD,  looks like your starter is moving.  Make sure you keep the food up to it. 
Title: Re: All About Sour Dough .
Post by: KarenH on September 20, 2012, 11:23:19 am
Hally, that is just wonderful!  What recipe and method did you use to achieve that result?   I am in awe .......
Title: Re: All About Sour Dough .
Post by: Delightful Den on September 20, 2012, 11:25:04 am
I am feeding it half cup of flour a day since yesterday. This is the first day it really took off. I am hoping to have enough to bake on the weekend.

I have made a rye starter but will make a white bread loaf for my first attempt.
Title: Re: All About Sour Dough .
Post by: achookwoman on September 20, 2012, 11:40:16 am
Sounds good DD.  Should be right for Sat.
Title: Re: All About Sour Dough .
Post by: cookie1 on September 20, 2012, 12:07:53 pm
Yeah, sourdough is no longer a big puzzle. Thanks to Chookie.
Title: Re: All About Sour Dough .
Post by: Halex on September 20, 2012, 12:14:40 pm
Hally,  this is terrific.  What I really like is that you obviously understand bread making and how to manage your bread to suit your  circumstances.  Looks like you have your Mojo back.  Great.   Did you notice the texture is slightly different because you add yeast ?

Thanks Chooks, its all been learnt from you :-*

I must admit bread making is a favourite, I get such satisfaction from seeing & tasting a great loaf that cost me about $1.50 & not $6!!! We eat great bread every day :D yes I have stocks in the freezer but they are out now. I love making anything from no fuss to pitas to tortillas to naan to foccacias etc...

As i have said before my boys will not eat shop or even bakery bread anymore. You saw the cibatta bread  that was hardly touched that cost me $6!!

Remember when I made my first loaf OMG, what a waste of time etc.....you & Faffa made me continue, so glad you did.

H :) :-*
Title: Re: All About Sour Dough .
Post by: achookwoman on September 20, 2012, 12:24:48 pm
Go Hally Go.  Sounds like the really Hally is back with us again.
Title: Re: All About Sour Dough .
Post by: Halex on September 20, 2012, 01:03:33 pm
Yep real Hally is home ;D

H :)
Title: Re: All About Sour Dough .
Post by: Halex on September 20, 2012, 10:21:44 pm
Hally, that is just wonderful!  What recipe and method did you use to achieve that result?   I am in awe .......

Thank you Karen. Just followed chookies instructions  here :)
Title: Re: All About Sour Dough .
Post by: Delightful Den on September 21, 2012, 12:03:18 pm
I fed my starter this morning and it is going great guns.  I plan on making my fist loaf of bread tomorrow. Should I give my starter a second small feed tonight or just leave it?
Title: Re: All About Sour Dough .
Post by: Halex on September 21, 2012, 12:04:52 pm
Chookie knows  best.

I woukd feed it personally.

H :)
Title: Re: All About Sour Dough .
Post by: achookwoman on September 21, 2012, 12:14:19 pm
DD,  feed it.
Title: Re: All About Sour Dough .
Post by: Delightful Den on September 22, 2012, 03:58:40 am
Here it is ready to rise. I followed the recipe at the beginning of this thread but it was very wet and not stiff like a normal bread dough. I hope this is correct. (http://img.tapatalk.com/d/12/09/22/7ege7uhy.jpg)
Title: Re: All About Sour Dough .
Post by: achookwoman on September 22, 2012, 05:58:49 am
DD,  looks OK.  Possibly a bit too wet,  but should be OK.  Has it risen double?
Title: Re: All About Sour Dough .
Post by: Delightful Den on September 22, 2012, 06:44:53 am
Not yet, that photo was just after I poured it into the pan.  I has risen quite a bit now but is too wet ad nwas dripping over the sides of the pan so I have swapped it into a round deep silicon cake pan.

I'll know for next time to adjust the water/flour ratio.
Title: Re: All About Sour Dough .
Post by: achookwoman on September 22, 2012, 07:38:01 am
DD good, always use a pan that is far too big.  If it doesn't rise much ,  cover with foil, for the first 30 mins. of baking, to keep the steam in.  This will help it rise.
Title: Re: All About Sour Dough .
Post by: Delightful Den on September 22, 2012, 10:20:30 am
It sunk a bit when I brushed the top with the egg wash. Covered it with alfoil for the first half of the baking time but it didn't rise any more.

Tastes ok and texture us a bit like a crumpet.
(http://img.tapatalk.com/d/12/09/22/e5evy9yr.jpg)
Title: Re: All About Sour Dough .
Post by: achookwoman on September 22, 2012, 10:51:03 am
DD,  not bad for a first go.  I have made plenty that look like this.  Think the mucking around with the 2 tins probably didn't help.  I always spray mine with water as you can deflate it with the brush. Have another go because your starter is good.  Thanks for posting the photo.
Title: Re: All About Sour Dough .
Post by: Delightful Den on September 22, 2012, 10:54:59 am
I fed my starter 1/2 cup flour and water right away after 'harvesting' it this morning. I have enough starter to  have  another go tomorrow. If I do I will use a bit less water or bit more flour and spray the top with water.
Title: Re: All About Sour Dough .
Post by: achookwoman on September 22, 2012, 10:57:04 am
Good go for it. DD.  Don't make it unless there are plenty of bubbles on the starter.
Title: Re: All About Sour Dough .
Post by: Delightful Den on September 22, 2012, 10:59:23 am
I will make sure there are plenty of bubbles. The starter seems to be going great guns at the moment.
Title: Re: All About Sour Dough .
Post by: achookwoman on September 22, 2012, 11:07:12 am
DD ,  what flour are you going to use.?
Title: Re: All About Sour Dough .
Post by: Delightful Den on September 22, 2012, 12:06:27 pm
I'll use white bakers flour again. The colour of my bread comes from the rye starter.
Title: Re: All About Sour Dough .
Post by: achookwoman on September 22, 2012, 01:12:08 pm
Put a couple of cuts in the dough, when you put it in the tin.  These might disappear but will still help with the rising.
Title: Re: All About Sour Dough .
Post by: consumerate on September 22, 2012, 03:26:54 pm
Most people seem to have white or rye starters - can you do a wholemeal starter?
Title: Re: All About Sour Dough .
Post by: achookwoman on September 22, 2012, 10:19:05 pm
Most people seem to have white or rye starters - can you do a wholemeal starter?


Yes.
Title: Re: All About Sour Dough .
Post by: fundj&e on September 22, 2012, 10:26:18 pm
ACW does the starter need to be at room temp b4 a feed ?
Title: Re: All About Sour Dough .
Post by: Delightful Den on September 23, 2012, 05:51:06 am
Take 2.

(http://img.tapatalk.com/d/12/09/23/azejapep.jpg)
Title: Re: All About Sour Dough .
Post by: fundj&e on September 23, 2012, 06:33:03 am
DD mine doesnt look that wet

Title: Re: All About Sour Dough .
Post by: cookie1 on September 23, 2012, 07:12:18 am
Clever people. :-*
Title: Re: All About Sour Dough .
Post by: Gertbysea on September 23, 2012, 07:12:41 am
All the bread is looking good.

Gert
Title: Re: All About Sour Dough .
Post by: achookwoman on September 23, 2012, 07:27:14 am
ACW does the starter need to be at room temp b4 a feed ?

No,  but it won't activate as well as when at room temp.   It will slowly work like when in the fridge. 
Title: Re: All About Sour Dough .
Post by: fundj&e on September 23, 2012, 07:32:05 am
ACW does the starter need to be at room temp b4 a feed ?

No,  but it won't activate as well as when at room temp.   It will slowly work like when in the fridge. 

thanks :-*
Title: Re: All About Sour Dough .
Post by: achookwoman on September 23, 2012, 07:54:39 am
Take 2.

(http://img.tapatalk.com/d/12/09/23/azejapep.jpg)

Looks ok ,  let it rise double.
Title: Re: All About Sour Dough .
Post by: Delightful Den on September 23, 2012, 09:02:16 am
Thanks Chookie it is nearly double now.  I increased the flour to 550gms flour and then added more again about half way through kneading. It was better than yesterday's but was still too wet to work by hand. 
Title: Re: All About Sour Dough .
Post by: achookwoman on September 23, 2012, 09:43:05 am
DD,  looks like 600g might be the amount for you. All flours are different,  even from the same mill.  Record what is working and keep adjusting it 'till you get it right.  If it has doubled it isn't far off being right.  Put water in bottom of oven,  if you are not covering the loaves.
Title: Re: All About Sour Dough .
Post by: cookie1 on September 23, 2012, 09:50:39 am
My sourdough mix is quite sloppy but I have it down to a fine art now. I prepare the starter the night before, next morning I make the bread and put it in a bowl to rise. About lunchtime I use a scraper thing to fold the dough over on itself lots of times in the bowl. (sort of knocking it down). Then put it into the baking tin and let it rise again for several hours and then bake it. I use 2 rises though.
Title: Re: All About Sour Dough .
Post by: kezza on September 23, 2012, 09:55:18 am
Cookie that is the method I use too.  Have successfully made 2 loaves this weekend, one a spelt loaf and one a mixture of bakers flour and spelt.   :)
Title: Re: All About Sour Dough .
Post by: Delightful Den on September 23, 2012, 10:06:15 am
The finished product. I think I need a little more flour next time. When the dough rise above the edges of the pan it spread out instead of rising up.

(http://img.tapatalk.com/d/12/09/23/dyge6use.jpg)
Title: Re: All About Sour Dough .
Post by: achookwoman on September 23, 2012, 11:18:26 am
DD,  you are getting there.  Larger tin or less in each tin might be the answer.  Next time perfect.  I have to give it to you for persistence .  You are doing well,  usually takes 3/4 attempts to get it right. 
Title: Re: All About Sour Dough .
Post by: cookie1 on September 23, 2012, 12:09:16 pm
Well done DD. does it taste delicious?

Kezza, I find that works best for me and fits in with my life. I'm glad it works for you too.
Title: Re: All About Sour Dough .
Post by: jeninwa on September 23, 2012, 01:03:21 pm
When I went to use my starter it had thick solid layer on the top, is that normal?
Made my second loaf today, it was a runnier mixture than last time, bread tasted very nice. Not much left DH & DS made sure of that lol.
Title: Re: All About Sour Dough .
Post by: achookwoman on September 23, 2012, 01:14:02 pm
Jen,  it is Ok if it smells good.  Just give it a good stir.
Title: Re: All About Sour Dough .
Post by: Delightful Den on September 23, 2012, 02:00:53 pm
Chookie should the dough have a stiffness or consistency like normal bread dough or be wetter and closer to a batter.
Title: Re: All About Sour Dough .
Post by: Gertbysea on September 23, 2012, 10:12:44 pm
Bwaaaaaaaaa!  I am going to try again this week.

Well done DD.

Gert
Title: Re: All About Sour Dough .
Post by: Halex on September 23, 2012, 10:54:52 pm
Gert, you can do this.

Walk in the park for you.

H :)
Title: Re: All About Sour Dough .
Post by: Gertbysea on September 23, 2012, 11:35:41 pm
Well I am gunna give it one last go and if it fails I will put it down to the climate  and not human error.

Gert
Title: Re: All About Sour Dough .
Post by: achookwoman on September 24, 2012, 12:26:58 am
Yes, do that.  But wouldn't you like to do what others can't????
Hot countries eat flatbread,  not yeasted breads.
Title: Re: All About Sour Dough .
Post by: cookie1 on September 24, 2012, 08:41:52 am
DD my sourdough is quite sloppy, nothing at all like bread dough. When I did Yoke's classes hers was fairly sloppy too. You can't knead it in the normal way without adding lots of flour. I'm not sure if Chookie's is like that or not.
Title: Re: All About Sour Dough .
Post by: Delightful Den on September 24, 2012, 09:04:40 am
Mine was quite wet. Even after adding the additional flour I had difficulty cutting the top becuase the dough was too sticky.
Title: Re: All About Sour Dough .
Post by: Aussie Brenda on September 24, 2012, 09:09:31 am
I am a little bit excited, the two starters that I left on the bench while I was away for four days, looked a bit crappy when I got home,  (they were a no go before I went) I fed them and low and behold I have bubbles, not a bubbling brook yet but it looks a bit hopeful.   Fingers crossed.
Title: Re: All About Sour Dough .
Post by: Delightful Den on September 24, 2012, 09:13:43 am
Keep them warm ans feed them Brenda.  Mine went from a few small (are those bubbles or am i imagining it) bubbles to bubbling over the top of the jar in one good feed.
Title: Re: All About Sour Dough .
Post by: Aussie Brenda on September 24, 2012, 09:17:16 am
How many times a day do you feed the starter, ?????????/
Title: Re: All About Sour Dough .
Post by: Cuilidh on September 24, 2012, 09:20:46 am
DD, you just reminded me of a query I meant to raise - my dough is really sticky taking it out of the jug and when I remove the plastic from the top prior to baking.  Is it simply that I need to add a bit more flour?  The consistency and taste of the bread has been great - I am very pleased with it.  So far I have just been using plain bread flour, but am thinking of making a grain loaf next (just in case that fact has any bearing on the stickyness factor).
Title: Re: All About Sour Dough .
Post by: fundj&e on September 24, 2012, 09:50:16 am
i wonder why dough is almost like the no fuss one  ???
Title: Re: All About Sour Dough .
Post by: achookwoman on September 24, 2012, 09:57:10 am
How many times a day do you feed the starter, ?????????/

AB,  this depends on how much flour you add,  and how active it is.,  and how warm it is.   Usually 1/2 cop once a day.

marina,  if the texture and taste are good,  don't fiddle with it too much.  I would use 1/2 grain and half white to see how you go.
Stick the dough,  in the bread tin in a large plastic bag,  so the plastic doesn't stick to the top.  A clear one is best,  as you gan see what is happening. It will probably be more sticky with wholemeal or grain or rye as they take longer to absorb the water.
Title: Re: All About Sour Dough .
Post by: cookie1 on September 24, 2012, 12:12:55 pm
Thanks for the plastic bag tip Chookie. I've been wondering how I can stop it sticking.
Title: Re: All About Sour Dough .
Post by: consumerate on September 24, 2012, 12:22:16 pm
Is the point of covering to keep air away, or just stop grubs getting to the loaf? Wondering if you could put one of those food type umbrellas over it?
http://www.amazon.com/ACME-Acme-12-Food-Umbrellas/dp/B001B7K3SA (http://www.amazon.com/ACME-Acme-12-Food-Umbrellas/dp/B001B7K3SA)

I am itching to start sour dough making :)
Title: Re: All About Sour Dough .
Post by: Delightful Den on September 24, 2012, 12:39:01 pm
consumerate I believe the reason you cover with plastic is to keep the dough from drying out. Sourdough takes a long time to rise and if the surface of the dough gets dry it can't expand.

Please correct me if I am wrong Chookie.
Title: Re: All About Sour Dough .
Post by: consumerate on September 24, 2012, 01:06:22 pm
Ahh right.  That makes sense. Perhaps - food umberella covered with plastic!  Maybe that's going too far :)
Title: Re: All About Sour Dough .
Post by: Cuilidh on September 24, 2012, 09:41:37 pm
Great tip re. using a plastic bag.  Thanks, Chookie
Title: Re: All About Sour Dough .
Post by: achookwoman on September 24, 2012, 09:51:44 pm
consumerate I believe the reason you cover with plastic is to keep the dough from drying out. Sourdough takes a long time to rise and if the surface of the dough gets dry it can't expand.

Please correct me if I am wrong Chookie.

DD, so right.  I have a spray bottle and spray it before I cove with plastic and again before I put it in the oven.

Marina,  I also cover with a cheap plastic shower cap.  Like the ones they give you at a Motel.
Title: Re: All About Sour Dough .
Post by: Cuilidh on September 24, 2012, 09:54:03 pm
Marina,  I also cover with a cheap plastic shower cap.  Like the ones they give you at a Motel.


I'm sure I've got one of those somewhere.  They are very handy little thingies!
Title: Re: All About Sour Dough .
Post by: Halex on September 26, 2012, 03:49:06 am
Another Sour Dough Loaf
(http://img.tapatalk.com/d/12/09/26/a8emu6ed.jpg)
H
Title: Re: All About Sour Dough .
Post by: achookwoman on September 26, 2012, 04:07:03 am
Hally,  an other good one.  Yahhhhhh.
Title: Re: All About Sour Dough .
Post by: Halex on September 26, 2012, 05:11:53 am
Thanks Chooks, yes think I have cracked it.

Just building him up again for next week. Will have about 3-4 on the go after our holiday :)

H :)
Title: Re: All About Sour Dough .
Post by: cookie1 on September 26, 2012, 07:52:31 am
How long does it take you to eat that loaf Hally? I make bread every 3ed or 4th day. In fact Dh was saying this morning that he thinks the reason his cholesterol etc has gone down is all the good food the TMX makes. :-*
Title: Re: All About Sour Dough .
Post by: fundj&e on September 26, 2012, 08:20:56 am
i am going to have a go at sour dough pizza bases 2morrow
Title: Re: All About Sour Dough .
Post by: Halex on September 26, 2012, 08:26:01 am
How long does it take you to eat that loaf Hally? I make bread every 3ed or 4th day. In fact Dh was saying this morning that he thinks the reason his cholesterol etc has gone down is all the good food the TMX makes. :-*

Probably 2-3 days normally, but I will give 1/2 to my friend tonight. I love this bread for toast, toasted sandwiches & also I think anything that you would have on a toasted bun.  So .i figure this will be gone after breakfast tomorrow.

I make bread every other day roughly. I do get a build up & then of course if weare having flat bread etc i get all sorts in the freezer.

Uni, love o know how the pizza goes.

H :)
Title: Re: All About Sour Dough .
Post by: 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.
Title: Re: All About Sour Dough .
Post by: fundj&e on September 26, 2012, 09:07:06 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
Title: Re: All About Sour Dough .
Post by: achookwoman on September 26, 2012, 09:43:29 am
Uni,  I think egg might work also.  I am posting your dried starter tomorrow.
Title: Re: All About Sour Dough .
Post by: Gertbysea 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
Title: Re: All About Sour Dough .
Post by: Gertbysea 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.

(http://img.tapatalk.com/d/12/09/27/a7ubabud.jpg)

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

(http://img.tapatalk.com/d/12/09/27/e5ytutaz.jpg)

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

(http://img.tapatalk.com/d/12/09/27/edevyny3.jpg)

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

Gert

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

(http://img.tapatalk.com/d/12/09/27/su4y9ada.jpg)
Title: Re: All About Sour Dough .
Post by: Halex 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 :)
Title: Re: All About Sour Dough .
Post by: Gertbysea on September 26, 2012, 11:04:28 pm
No it was just like Isi's . Just dropped into the pan.

Gert
Title: Re: All About Sour Dough .
Post by: Halex on September 26, 2012, 11:09:01 pm
God luck, cant wait to see the results.

H :)
Title: Re: All About Sour Dough .
Post by: fundj&e on September 26, 2012, 11:10:56 pm
gert mine sounds like ours
Title: Re: All About Sour Dough .
Post by: Gertbysea on September 26, 2012, 11:29:27 pm
I'll be a watchin' it.

Gert
Title: Re: All About Sour Dough .
Post by: judydawn 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.
Title: Re: All About Sour Dough .
Post by: Gertbysea 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
Title: Re: All About Sour Dough .
Post by: achookwoman 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.
Title: Re: All About Sour Dough .
Post by: cookie1 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. :-\
Title: Re: All About Sour Dough .
Post by: Gertbysea on September 27, 2012, 07:12:47 am
I think it is starting to rise NOW. I am excited.


(http://img.tapatalk.com/d/12/09/27/asy6e2em.jpg)


My shower cap has risen at least.

(http://img.tapatalk.com/d/12/09/27/4ezypede.jpg)


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


(http://img.tapatalk.com/d/12/09/27/hamadame.jpg)

Gert
Title: Re: All About Sour Dough .
Post by: Gertbysea on September 27, 2012, 08:46:50 am
I can't believe it is going to work. It has nearly doubled so I am turning on the oven. It took 6 hours before it started to rise.

Thank you so much chookie. And to think I will have it all to myself!

Gert
Title: Re: All About Sour Dough .
Post by: Cornish Cream on September 27, 2012, 08:52:20 am
Yay hoo!!!! Doing a happy dance for you Gert as I have followed your progress with the sour dough recipe.Looking forward to seeing the final result ;) Well done  :-*  :-*
Title: Re: All About Sour Dough .
Post by: Gertbysea on September 27, 2012, 09:09:33 am
I think I should put it in the oven!!!!!!

Gert
Title: Re: All About Sour Dough .
Post by: jeninwa on September 27, 2012, 09:13:19 am
Yes put it in the oven Gert, glad that at last you are having some success :)
Title: Re: All About Sour Dough .
Post by: Delightful Den on September 27, 2012, 09:14:23 am
Way to go Gert. Glad it finally worked for you.  :)
Title: Re: All About Sour Dough .
Post by: Emme on September 27, 2012, 09:50:15 am
Looks great Gert, so glad it is working this time.   :)
Title: Re: All About Sour Dough .
Post by: Gertbysea on September 27, 2012, 10:02:26 am
Wahoooo.

10 hours rising and 20 minutes  in the oven.

(http://img.tapatalk.com/d/12/09/27/e6agapam.jpg)


I love you chookie.

Gert
Title: Re: All About Sour Dough .
Post by: Emme on September 27, 2012, 10:21:15 am
That looks fantastic Gert. Well done  :-*
Title: Re: All About Sour Dough .
Post by: jeninwa on September 27, 2012, 10:26:54 am
Yumo that looks good Gert  :)
Title: Re: All About Sour Dough .
Post by: Gertbysea on September 27, 2012, 10:30:29 am
It is yummy. I had the end piece. Going back for another.

Gert
Title: Re: All About Sour Dough .
Post by: Gertbysea on September 27, 2012, 10:43:25 am
It is nothing whatsoever ever like any bread  I have ever had. It is magnifico!  OMG!

Gert
Title: Re: All About Sour Dough .
Post by: Katiej on September 27, 2012, 10:54:12 am
Great work Gert  :)
I'm glad you finally cracked it.  It looks lovely.
Title: Re: All About Sour Dough .
Post by: cookie1 on September 27, 2012, 11:43:00 am
Well done Gert. You should be very proud of yourself. The loaf looks really tasty.
Title: Re: All About Sour Dough .
Post by: Gertbysea on September 27, 2012, 11:45:59 am
I could not believe how long it too to even start to rise . 6 hours.

Gert
Title: Re: All About Sour Dough .
Post by: achookwoman on September 27, 2012, 12:04:55 pm
Gert,  you are just wonderful to stick to it when you had problems with the first one.  This looks like a very good loaf.  Full size next time?  Have you got enough starter left?  Just feed it up and leave on bench.  I hope you wrote down what you did.  It is much easier for us people in cooler climates,  so this is extra special. ;D ;D ;D ;D ;D ;D ;D ;D ;D ;D ;D ;D
Title: Re: All About Sour Dough .
Post by: judydawn on September 27, 2012, 12:10:14 pm
Congratulations Gretchen, glad you stuck with it.

Mine wasn't as good as the last loaf but I probably should have left it longer on the second rise (only did 2 hours) but if I hadn't made such a good one last time I would have though this was great!
Title: Re: All About Sour Dough .
Post by: achookwoman on September 27, 2012, 12:12:58 pm
Judy,  that is pretty good for 2 hours.  Don't think i have ever had one ready for baking this quick.  All experience.
Title: Re: All About Sour Dough .
Post by: Gertbysea on September 27, 2012, 12:13:01 pm
I really  did not do anything different except make a smaller loaf and I think the plastic shower hat helped .

To be honest I have put both starters in the fridge for now. I was sick of cleaning up the flour. Maybe next week. It was enough that I did it andi cannot believe the flavour and texture. Nothing like a bought loaf. Nothing at all. It is real bread.

Gert
Title: Re: All About Sour Dough .
Post by: judydawn on September 27, 2012, 12:16:19 pm
Even if you never make another one Gretchen at least you can say you have made sourdough  ;D
Title: Re: All About Sour Dough .
Post by: Gertbysea on September 27, 2012, 12:24:40 pm
True but I will never taste  a better bread. It  is awesome. I HAVE to make another and another.

Gert
Title: Re: All About Sour Dough .
Post by: Cornish Cream on September 27, 2012, 12:33:23 pm
Who's a clever girl :D :D Well done Gert  ;D
Title: Re: All About Sour Dough .
Post by: courton on September 27, 2012, 12:33:40 pm
I have told everyone it is the holy grail of bread making!
Title: Re: All About Sour Dough .
Post by: achookwoman on September 27, 2012, 12:35:08 pm
Courton,  you are so right.
Title: Re: All About Sour Dough .
Post by: Bonsai on September 27, 2012, 12:39:49 pm
So glad it worked out for you Gretchen. I wonder if the starter gets stronger as my first two loaves were bricks despite a foamy starter and warm rising conditions, but the last one I made was great. I don't think my starter goes completely to sleep in the fridge and maybe is slowly improving, so maybe yours is too 😊
Title: Re: All About Sour Dough .
Post by: achookwoman on September 27, 2012, 12:55:17 pm
Bonsai,  sounds like your starter was over active and needed a good feed.  You are right,  it doesn't go completely to sleep in the fridge,  that is why you need to feed it before you put it in there.
Title: Re: All About Sour Dough .
Post by: Bonsai on September 27, 2012, 01:00:42 pm
I feed it before putting it in the fridge but maybe I was a bit hasty in using it the first time. Second time I got it out of fridge, fed it and used it about 12 hours later but no success. Third time lucky with the same fridge and feed method. I do feed it again before I fridge it if that makes sense.
Title: Re: All About Sour Dough .
Post by: achookwoman on September 27, 2012, 01:04:21 pm
B,  yes that is right ,but it reaches its peak 7 hours after you feed it and leave it on the bench.  This is when it is best to use it.
Title: Re: All About Sour Dough .
Post by: kezza on September 27, 2012, 01:07:08 pm
Happy dance Gert :D
Title: Re: All About Sour Dough .
Post by: Halex on September 27, 2012, 11:39:31 pm
Fantastic bread Gert, well done.

H :)
Title: Re: All About Sour Dough .
Post by: KarenH on September 29, 2012, 12:25:39 am
I have just started on my second effort at making a loaf of sourdough bread, and then when I read through the recipe again I realised that by starting it first thing in the morning, I might be baking it at midnight! 

Can I ask a couple of really simple questions?  Do most people feed their starter in the morning or in the evening?  And do you start making your loaf in the evening, and finish it off the next day?   

I am having trouble understanding a rough "timetable" for cooking sourdough.  Any hints??
Title: Re: All About Sour Dough .
Post by: fundj&e on September 29, 2012, 12:44:06 am
i feed it in the morning and do start making it in the evening but i do the other method

http://www.forumthermomix.com/index.php?topic=11211.45
Title: Re: All About Sour Dough .
Post by: Halex on September 29, 2012, 01:55:45 am
KarenH if you want a quick sour dough bread, this works really well.

Feed starter as soon as you get up. I fed mine at 8am this morning. It will bubble all morning & about 3pm will make the bread, now as we want it for dinner & not breakfast I add dried yeast to it. It will rise nicely in about 1.5 hours, i put it in my Le Creseut dish with the lid on to rise. When it reaches the top, straight into hot oven.

Yum, quck & easy.

H :)
Title: Re: All About Sour Dough .
Post by: KarenH on September 29, 2012, 03:43:29 am
Thanks for that hint Hally - will try that next time making bread!

Well the loaf I started this morning has finished its first rise and is now happily sitting in a cast iron casserole dish in the window sill, warming up nicely.  Maybe I wont be cooking it at midnight after all.
Title: Re: All About Sour Dough .
Post by: Gertbysea on September 30, 2012, 02:11:02 am
Funny thing happened.

The sealed jar of starter I put in the fridge last week had a party last night. Somehow the thing went '"offl" and the starter overflowed into the door of the fridge where it was resting".  The lid was sealed tight too.

My half filled jar on the bench top overflowed about 2 hours after I fed it. Greedy pig.

Gert
Title: Re: All About Sour Dough .
Post by: judydawn on September 30, 2012, 02:16:53 am
It sounds as if it is raring to go Gretchen - how long did it take you to clean out the fridge?
Title: Re: All About Sour Dough .
Post by: Gertbysea on September 30, 2012, 02:33:44 am
What a mess eh?  Doesn't like being locked up.

I still have one bit of the read I made but might try another loaf tomorrow. I think I will make it at night and let it rise in the pan overnight so I don't have to worry about it.

I love that I made it  at all and especially without yeast. DH says it is the best ever as well. It certainly keeps well which is a bonus up here.

Gert
Title: Re: All About Sour Dough .
Post by: cookie1 on September 30, 2012, 12:54:24 pm
I've had that happen Gert. When I went to Yoke's classes she said to always have the sort of lid that could pop.
Title: Re: All About Sour Dough .
Post by: Gertbysea on September 30, 2012, 01:04:11 pm
And it did it again today. I thought it went to sleep.

Gert
Title: Re: All About Sour Dough .
Post by: achookwoman on October 01, 2012, 12:25:27 am
Gert, sorry about the mess.  I think you may have to keep about 1/2 the amount of starter and even use 1/2  the amount in your recipes.   Only have about 1/4 full in jar.
Title: Re: All About Sour Dough .
Post by: Gertbysea on October 01, 2012, 12:34:53 am
I am almost afraid to look this mornng!

Oh yes but not too bad.


(http://img.tapatalk.com/d/12/10/01/u5avu2a4.jpg)
Gert
Title: Re: All About Sour Dough .
Post by: Halex on October 01, 2012, 01:12:36 am
Gert, sure it will be good.

H :)
Title: Re: All About Sour Dough .
Post by: judydawn on October 01, 2012, 02:28:30 am
It must be the bug you caught when you made your starter Gretchen - a monster bug  :D
Title: Re: All About Sour Dough .
Post by: Aussie Brenda on October 01, 2012, 06:12:38 am
Gert I think you really have a growth bug up there I swear that your photo's are getting larger too.
Title: Re: All About Sour Dough .
Post by: achookwoman on October 01, 2012, 08:49:09 am
Gert I think you really have a growth bug up there I swear that your photo's are getting larger too.


I know I shouldn't,  but I keep laughing.  Gert,  are you giving it a good stir ?
Title: Re: All About Sour Dough .
Post by: Delightful Den on October 01, 2012, 08:56:33 am
Mine did that today too.  I fed it last night and put it back in the fridge then fed it again this morning and left it out to come to room temperature to use later in the day.  I came back after bout 4 hours and there was probably 50gms of starter all over the bench top.

Title: Re: All About Sour Dough .
Post by: achookwoman on October 01, 2012, 09:23:30 am
DD,  yours is a Rye starter ???   I think the weather is hotting up.
Title: Re: All About Sour Dough .
Post by: Gertbysea on October 01, 2012, 09:30:34 am
I have not touched the starter in the fridge at all since I put the little bastard in there. Naughty starter.


The one on the  bench is growing again nicely. Maybe a loaf tomorrow.

Gert
Title: Re: All About Sour Dough .
Post by: Aussie Brenda on October 01, 2012, 09:51:21 am
Chookie tomorrow is going to be a nice day and I'm going to reconstitute your starter.  I still have the two I started last week on the bench they were big so I have made two loafs today with a teaspoon of yeast in each as the starter didn't have any bubbles except when I stirred it, smells ok and the loafs were ok a bit heavy , made piklets (pancakes) last week from the starter too as I keep feeding it and although it isn't working like it should it is doubling with the feeding.  Hoping the next couple of days will get them going,
Gert, your little b*****d is over working and mine is underworking I think I will threaten them with the bin.
Title: Re: All About Sour Dough .
Post by: Delightful Den on October 01, 2012, 10:01:09 am
DD,  yours is a Rye starter ???   I think the weather is hotting up.

Yes Chookie my starter is rye. It is warm here today but it has done it almost every time I feed it just before I use it. I think Iohht need a bigger jar.
Title: Re: All About Sour Dough .
Post by: Delightful Den on October 01, 2012, 10:03:09 am
Here are the latest results. Rising time about 3.5 hours cooking time 20 minutes at 200.

(http://img.tapatalk.com/d/12/10/01/y9uhe2an.jpg)
Title: Re: All About Sour Dough .
Post by: Gertbysea on October 01, 2012, 10:04:19 am
It is interesting how it all behaves in each area.

I do not  eat a lot of bread but it is all about the challenge.

Gert
Title: Re: All About Sour Dough .
Post by: Halex on October 01, 2012, 11:29:09 am
Todays sour dough, no yeast
(http://img.tapatalk.com/d/12/10/01/eqabymeh.jpg)
Title: Re: All About Sour Dough .
Post by: achookwoman on October 01, 2012, 12:25:49 pm
Well done Hally.  Most commercial Sour Dough has yeast added. that is to make it more predictable.
Title: Re: All About Sour Dough .
Post by: Gertbysea on October 01, 2012, 12:34:50 pm
Well done indeed H.

Gert
Title: Re: All About Sour Dough .
Post by: cookie1 on October 01, 2012, 12:36:05 pm
I am really loving reading about feral sour doughs etc. Chookie we really have so much to thank you for in de mystifying sourdoughs.xx
Title: Re: All About Sour Dough .
Post by: Halex on October 01, 2012, 12:59:47 pm
Chookie & Gert, thank you both.

Had a bit if a dough day today. Used nearly 2kg of flour and then I costed it out to buy.........

1 sour dough $6
8 zaatar breads at $1.50 each = $12
4 pizza doughs at $4 each like I saw in Coles.

$34 if I bought in the shops :o :o :o

Gotta love chookie & my TM & my forum friends :-*

H

H :)
Title: Re: All About Sour Dough .
Post by: achookwoman on October 01, 2012, 01:05:58 pm
Cookie,  it has been great fun seeing people making good Sour Dough.  It is also has amazed me to see people persisting when they are having difficulties. It has also made me think hard about why i do what i do,  as it has become almost automatic.
Title: Re: All About Sour Dough .
Post by: judydawn on October 01, 2012, 01:18:42 pm
Great example Hally of how much money is saved by baking at home.
Title: Re: All About Sour Dough .
Post by: achookwoman on October 01, 2012, 11:34:51 pm
Well done Hally.  I have only every estimated 1 loaf at a time.  I often pop into Bakers Delight to see what they are charging.
Title: Re: All About Sour Dough .
Post by: Halex on October 02, 2012, 12:11:50 am
We have a few gourmet style places to buy bread near us. I used to buy bread from there a few times a month, had I realised how easy bread making was I would have not paid those prices!!

Sour dough withot yeast is a denser loaf, delicious toasted. I dont think you can beat this bread for toast.

Might be toasted sandwiches for dinner tonight  or tomorrow with salad.

Or I might freeze this bread in slices for our return.

Always going to have a couple of starters on the go :) must feed buddy this morning, he is so good just keeps re-growing wirh food :)

Thoroughly recommend everyone to keep trying.

H :)
Title: Re: All About Sour Dough .
Post by: Halex on October 02, 2012, 12:28:13 am
Toasted with butter & vegemite
(http://img.tapatalk.com/d/12/10/02/ma2y6yma.jpg)
Title: Re: All About Sour Dough .
Post by: achookwoman on October 02, 2012, 03:19:35 am
We have a few gourmet style places to buy bread near us. I used to buy bread from there a few times a month, had I realised how easy bread making was I would have not paid those prices!!

Sour dough withot yeast is a denser loaf, delicious toasted. I dont think you can beat this bread for toast.

Might be toasted sandwiches for dinner tonight  or tomorrow with salad.

Or I might freeze this bread in slices for our return.

Always going to have a couple of starters on the go :) must feed buddy this morning, he is so good just keeps re-growing wirh food :)

I agree about the toast.  We always try to keep some for breakfast.

Thoroughly recommend everyone to keep trying.

H :)
Title: Re: All About Sour Dough .
Post by: Gertbysea on October 02, 2012, 07:38:02 am
I don't use filtered water. I use my boiling water thingy on the sink and leave it in a covered jar over night.

Gert
Title: Re: All About Sour Dough .
Post by: Gertbysea on October 02, 2012, 12:11:28 pm
Wowie zowie. This is my second  successful loaf. I made a Farmhouse style again. I started at about 1700 hours and it more than doubled  by 2030. It cooked in 22 minutes.

Now I am more confident I may experiment a bit. I think my success is due to chookie's tip about the shower cap. It seems to create a little atmosphere inside it and you can see the shower cap actually moving .

My starter is awesome.

Keep at it girls.

(http://img.tapatalk.com/d/12/10/02/7ebygu5u.jpg)

Gert
Title: Re: All About Sour Dough .
Post by: Cornish Cream on October 02, 2012, 12:31:54 pm
Magnificent Gert 8)
Title: Re: All About Sour Dough .
Post by: judydawn on October 02, 2012, 12:37:57 pm
It looks like a treasure chest Gretchen - worth it's weight in gold  ;)
Title: Re: All About Sour Dough .
Post by: Halex on October 02, 2012, 08:37:55 pm
Fantastic Gert, looks yum

H :)
Title: Re: All About Sour Dough .
Post by: fundj&e on October 02, 2012, 09:10:50 pm
well done gert
Title: Re: All About Sour Dough .
Post by: achookwoman on October 02, 2012, 09:19:54 pm
Gert,  I knew you could do it.!!!!!   This loaf looks fab.  Hope you enjoy it.  Yes,  now is the time to experiment.   You and your starter have come to an understanding.
Title: Re: All About Sour Dough .
Post by: goldfish on October 02, 2012, 09:30:00 pm
That looks just brilliant, Gert!!  Congratulations!!  Must admit I'd given up but I'll give it another go . . . .
Title: Re: All About Sour Dough .
Post by: fundj&e on October 02, 2012, 09:38:15 pm
GF i can give u some of mine let me know and i will have it ready in a big jar ready  for u to use

Title: Re: All About Sour Dough .
Post by: goldfish on October 02, 2012, 09:42:54 pm
That'd be great Uni - thank you!!  Will pm you in a few days to work out logistics . . :D
Title: Re: All About Sour Dough .
Post by: achookwoman on October 02, 2012, 11:00:19 pm
Goldfish,  don't give up, you can do it.  Uni's starter is a good one.  Use her generous offer or I can post you some dehydrated starter.
There is Ooddles  of experience here.
Title: Re: All About Sour Dough .
Post by: Halex on October 02, 2012, 11:02:35 pm
GF, dont give up.

Its worth the effort ;D
Title: Re: All About Sour Dough .
Post by: Gertbysea on October 02, 2012, 11:06:48 pm
I am so pleaes.  Now to get the timing right. I did not expect it to rise so quickly.  I was going to leave it overnight expecting it to take 6 hours to start to rise like the last one but imthinkmsince I fed it early and made it late made the difference. My starter has got the message. The one in the fridge is a worry now  because the lid is sealed shut due to the overflow!  I am ignoring it.

Gert
Title: Re: All About Sour Dough .
Post by: Gertbysea on October 02, 2012, 11:33:13 pm
Cookie are you going to tell us how to dehydrate  our starter  or are you keeping that one  until,you perfect it?

Gert
Title: Re: All About Sour Dough .
Post by: goldfish on October 02, 2012, 11:33:27 pm
ACW and Hally - thanks for the encouragement :D  Yes, I will take Uni up on her generous offer -- and ACW - many thanks for your offer, too.  I'll let you know how it goes - especially now I know how to post a photo thanks to Uni's specific instructions this morning!! ;D
Title: Re: All About Sour Dough .
Post by: achookwoman on October 02, 2012, 11:43:57 pm
Gert, I am quite willing to share the knowledge.  I am on to making my third batch now.  It has gone all over   Think I will set up a special thread so members can find it and add their own comments..  Will do when GC have gone to bed ,  tonight.
Title: Re: All About Sour Dough .
Post by: Greyhoundmum on October 03, 2012, 02:27:55 pm
I am way behind you all here, I have been reading with interest and wanted to try a sourdough.  I made the starter about 5 days ago now as per instructions, it is reasonably warm at the moment and although it still smells ok nothing has happened at all not one bubble. The water is separated from the flour.  Do I wait patiently for a bit longer or throw out and start again??
Title: Re: All About Sour Dough .
Post by: Delightful Den on October 03, 2012, 02:44:27 pm
I wold try feeding it and giving it a stir then see if an thing happens before you through it away.
Title: Re: All About Sour Dough .
Post by: achookwoman on October 03, 2012, 10:01:59 pm
I wold try feeding it and giving it a stir then see if an thing happens before you through it away.

Correct DD.  Did you use filtered water GHM ?
Title: Re: All About Sour Dough .
Post by: Aussie Brenda on October 04, 2012, 12:39:06 am
EXCITEMENT PLUS AT MY PLACE.  GHM just keep feeding it mine took two weeks to start.   On Monday, they (second set of twins in the house) started to have their bubbles, yesterday i decided to make a loaf out of each, halving the recipe but in my excitment I put in the whole amount of the water (using the easy sour dough recipe) after the first rising I added extra flour and kneeded again and left over night, this morning they were out the tins so I punched them down and now they are doing a third rise, It has been one and half hours and they are working beautifully.  I will have bread for lunch.  Chookie I haven't started your pkt you sent me so I'm keeping it in a safe place just in case I have a disaster with mine. Yes Yes Yes dancing around the kitchen.... ;D ;D ;D ;D ;D ;D
Title: Re: All About Sour Dough .
Post by: judydawn on October 04, 2012, 12:55:53 am
 Go Brenda  ;D
Title: Re: All About Sour Dough .
Post by: Gertbysea on October 04, 2012, 01:16:28 am
Your lazy yeasties finally got to work. Happy Dance,

Gert
Title: Re: All About Sour Dough .
Post by: Aussie Brenda on October 04, 2012, 03:59:43 am
I have tried twice to download photobucket so I can post a photo but it says the site isn't available.  Will try again later, had to cut the warm loaf for lunch, very nice.   YEH  finally done it. 
Title: Re: All About Sour Dough .
Post by: achookwoman on October 04, 2012, 04:20:04 am
Well done Brenda.  Hope you can post photo before you eat it. ;D
Title: Re: All About Sour Dough .
Post by: fundj&e on October 04, 2012, 04:53:32 am
i got my starter today ,Grazie bella
Title: Re: All About Sour Dough .
Post by: Greyhoundmum on October 04, 2012, 12:09:19 pm
I wold try feeding it and giving it a stir then see if an thing happens before you through it away.

Correct DD.  Did you use filtered water GHM ?

Thanks Chookie and DD I will keep going!!
Title: Re: All About Sour Dough .
Post by: Delightful Den on October 09, 2012, 08:38:56 am
First attempt at whole meal and rye sour dough. Very happy with the result. Taste and texture wonderful. Some friends came over and their 16 year old son loved it 

I need a better bread tin. My loaf tins are too small and my cast iron pot is too big. That is why the bread looks a bit flat.

(http://img.tapatalk.com/d/12/10/09/etetaqe4.jpg)
Title: Re: All About Sour Dough .
Post by: Aussie Brenda on October 09, 2012, 09:07:36 am
I made English breakfast muffins today and put in about 350g of Sour Dough starter in place of some of the water, also added 1/2 a teaspoon of yeast, (just in case) they are really nice, Sorry still can't put on photo's.  Shared them with the neighbours.  I didn't have any polenta so I crushed up some Couscous it was excellent.
Title: Re: All About Sour Dough .
Post by: judydawn on October 09, 2012, 09:21:50 am
That sounds a good idea AB, did you get holes in them like 'real' English muffins?
Title: Re: All About Sour Dough .
Post by: achookwoman on October 09, 2012, 09:38:53 am
DD ,  love what you are doing.  Do you have a pyrex dish that would do ?

AB,  wonder how they would go without the yeast.?  probably take longer but would work.
Title: Re: All About Sour Dough .
Post by: Aussie Brenda on October 09, 2012, 10:06:20 am
No JD, no holes but the taste was good.  maybe Chookie could advise on that, overproofing  would probably be the go.  Ate them warm from the oven, will have one toasted tomorrow for brekkie.
Title: Re: All About Sour Dough .
Post by: Delightful Den on October 09, 2012, 10:15:04 am
Chookie I do have a Pyrex dish I can try. I am also going to town tomorrow and will look for a better bread tin.  I am working toward making a pure sourdough rye loaf.
Title: Re: All About Sour Dough .
Post by: Greyhoundmum on October 09, 2012, 03:17:25 pm
My starter has outgrown its jar. I will have to buy another one, any tips on what size is best?
Title: Re: Re: All About Sour Dough .
Post by: Kimmyh on October 10, 2012, 05:09:14 am
I too am way behind you all but have had so much fun reading your posts I have decided to give it a try. Here is Sid the starter ready to go outside. (http://img.tapatalk.com/d/12/10/10/equsamy4.jpg)
Title: Re: All About Sour Dough .
Post by: Greyhoundmum on October 10, 2012, 03:42:12 pm
I went and bought my starter a new jar today and transferred it, I hope it appreciates it's new home. Now I have more space in the jar I am going to feed it more is the next step 1/2 cup flour and 1/2 water ?
Title: Re: All About Sour Dough .
Post by: Delightful Den on October 10, 2012, 05:12:57 pm
That's correct GHM.
Title: Re: All About Sour Dough .
Post by: achookwoman on October 10, 2012, 09:12:16 pm

Kimmyh,  nice to meet  Sid.
Title: Re: All About Sour Dough .
Post by: Gertbysea on October 11, 2012, 07:53:50 am
My latest.

(http://img.tapatalk.com/d/12/10/11/e4unu9e3.jpg)
Title: Re: All About Sour Dough .
Post by: Cornish Cream on October 11, 2012, 08:47:17 am
Just awesome Gert 8)
Title: Re: All About Sour Dough .
Post by: kt2 on October 11, 2012, 08:49:49 am
Looks good Gert.  ;D
Title: Re: All About Sour Dough .
Post by: achookwoman on October 11, 2012, 09:26:52 am
Gert, how have you tamed your Sour Dough?  This is fantastic.
Title: Re: All About Sour Dough .
Post by: Gertbysea on October 11, 2012, 09:37:21 am
I really think it is  shower cap creating just the right sweaty environment. I was going to make a bigger loaf but really this is perfect for us.

I am amazed.  Don't give up. I just plonked it into the tin from the THERMOTHINGY and left it while I went to the dentist. I never ever wash my bread tins either. I tip the bread out of the tin about four minutes from done and put it back in  the oven upside down.

I also have never oiled a bread tin.

Gert
Title: Re: All About Sour Dough .
Post by: Katiej on October 11, 2012, 09:51:12 am
Your bread looks wonderful Gert  :)
Title: Re: All About Sour Dough .
Post by: judydawn on October 11, 2012, 11:40:46 am
Now you are showing off Gert  ;D  Glad you stuck with it and didn't let it beat you.
Title: Re: All About Sour Dough .
Post by: Bonsai on October 11, 2012, 11:53:22 am
Looks great Gert. Lucky yours doesn't stick to the tin. My first one glued itself tight and I had to use some 'sailor's words' to get it out. I line the tin now...
Title: Re: All About Sour Dough .
Post by: fundj&e on October 11, 2012, 04:44:17 pm
it really does look awesome Gert
Title: Re: All About Sour Dough .
Post by: Greyhoundmum on October 12, 2012, 02:46:00 pm
I was hunting around for a tin with lid suitable for my loaf, but I think I a, going to try the shower cap method!!! I have a whole stash of them from hotel stays can now put to good use!!!

all this planning and I havnt even made a loaf yet!

my starter looks good and I have enough, so it looks like this weekend I can make my first one.

Can anyone tell me- do I feed my starter one more time before using it or just stir it up?
Title: Re: All About Sour Dough .
Post by: judydawn on October 13, 2012, 01:01:20 am
No-one answered your question yesterday MF so I have copied these quotes from Chookie

From the All about sourdough thread on page 1 - If you leave your starter on the kitchen bench ,  you will need to feed it every day.  Only do this if you intend to make a lot of Sourdough bread., or want to build up the amount of starter.
If you place your starter in the fridge, best fed once a week.  However it will last a lot longer without a feed.  I left mine for 13 weeks last year when we went OS.  I don't recommend this as it took a lot of refreshing.  I think it was sulking. LOL.
When left in fridge it will develop a grey water on top,  just stir this back in and feed it.
When you take your starter out of the fridge and feed it, it needs 7 hours or overnight to become very active.  It is then that you can make your bread.
 
do not use all your starter, leave 1/2 cup in the jar and start feeding it again until you have enough for the next loaf.


From Chookie's sour dough recipe and process (http://www.forumthermomix.com/index.php?topic=6824.0), a complete rundown of the process from beginning to end.

Good luck MF, it doesn't matter how much is written about sour dough, there are always more questions.  ;D
Title: Re: All About Sour Dough .
Post by: KarenH on October 13, 2012, 02:37:59 am
Gert, doesn't your dough rise up and stick to the inside of your shower cap??
Title: Re: All About Sour Dough .
Post by: Aussie Brenda on October 13, 2012, 02:40:15 am
I also thank-you for this, I missed that bit about not feeding it in the fridge,I now have too much as I keep feeding it and "how much bread can ONE person eat."  I might see if I can give some away.
Title: Re: All About Sour Dough .
Post by: fundj&e on October 13, 2012, 02:45:17 am
make some crepes AB and freeze them

sour dough crepes

1 cup of stater
1 egg
100 mls milk
1/2 teaspoon salt
Title: Re: All About Sour Dough .
Post by: Aussie Brenda on October 13, 2012, 03:02:43 am
OK thank's Uni
Title: Re: All About Sour Dough .
Post by: Gertbysea on October 13, 2012, 03:17:02 am
Gert, doesn't your dough rise up and stick to the inside of your shower cap??

I keep an eye on it.and keep tweaking it but it really rises up by itself. You will see.

Gert
Title: Re: All About Sour Dough .
Post by: judydawn on October 13, 2012, 03:57:58 am
When I put the shower cap over the dough I make sure it's puffed up as much as possible, not tight over the dough.  If you are worried about it sticking to the cap, just spray the inside of the cap Karen.
Title: Re: All About Sour Dough .
Post by: fundj&e on October 13, 2012, 04:08:06 am
OK thank's Uni

dont forget to rest it for at least 1/2 hour b4 cooking them
Title: Re: All About Sour Dough .
Post by: KarenH on October 13, 2012, 04:08:32 am
Thanks Judy and Gert,
I have some of Chookies starter out on the bench at the moment, and am planning on starting a loaf this afternoon/evening to rise overnight.

But DH has just taken the kids out for the afternoon, so I am home alone, and headed for a nanna nap for a couple of hours  ;D ;D before I start cooking again
Title: Re: All About Sour Dough .
Post by: Katiej on October 13, 2012, 07:11:51 am
I made a sour dough loaf today using the rye starter kindly given to me by Karenh.

It's interesting to see the difference between this rye starter and Chookie's white starter.

I used white bakers flour to make the loaf as I wasn't sure how a whole rye loaf would go or if we would like it. The bread has turned out great and my DH says it tastes lovely.
(http://img.tapatalk.com/d/12/10/13/2upu3agu.jpg)
Title: Re: All About Sour Dough .
Post by: KarenH on October 13, 2012, 07:22:25 am
Katie that looks wonderful!!!  Congratulations!  Better than anything I have managed to make yet using that starter! 

What recipe did you use, and when did you start making the loaf?  Did you let it rise overnight, or just during the day today?

Title: Re: All About Sour Dough .
Post by: achookwoman on October 13, 2012, 07:48:47 am
Katie,  that is excellent.Congratulations.
Title: Re: All About Sour Dough .
Post by: Katiej on October 13, 2012, 10:44:19 am
Thanks Chookie & Karen  :)

Karen - I didn't use the overnight method, as I remembered you saying you'd tried the overnight recipe and thought it rose up and then deflated overnight.  I thought I'd try a recipe that didn't take as long, hoping I'd be able to bake after it had risen (and not give it the chance to sink).

I used the recipe Chookie has on the first page of this thread, where it says:
"It is best to start off simple. This recipe is adapted to the TMX from 'Bread Revolution',  by Duncan Glendinning and Patrick Ryan"

I took the starter out of the fridge just before I went to bed last night, feed it and left it out of the bench during the night.
I made the dough first thing this morning, the starter was quite bubbly and active.  I used 400g of the rye starter and 500g of white bakers flour (I didn't use anymore rye flour).  The dough seemed very wet, so I added a tiny bit more flour.  I put the dough in my bread tin, put it in a warm spot and waited for it to rise.  I baked it just after lunch.

We ended up changing what we were going to have for dinner and instead had chicken, lettuce and mayo sandwiches on the sour dough bread.  It was very nice.  Thanks again for the starter  ;D
Title: Re: All About Sour Dough .
Post by: judydawn on October 13, 2012, 11:21:52 am
Well done Katie, bet you were so pleased with that result.  Great now to see your knowledge (learnt in such a very short time) is being passed back to Karen from where that particular starter came. 
Title: Re: All About Sour Dough .
Post by: achookwoman on October 13, 2012, 01:22:02 pm
Love it,  so much Sour Dough and knowledge floating around the country.  Everyone helping each other. ;D
Title: Re: All About Sour Dough .
Post by: Frozzie on October 13, 2012, 09:20:46 pm
Ooo will have to give this a go :)
Title: Re: All About Sour Dough .
Post by: achookwoman on October 13, 2012, 10:00:00 pm
Hi Frozzie.  Are you with us ??  Would you like me to post you some starter and instructions.?  I have just made a new batch of dehydrated Starter and am testing it today to make sure it is working.  Let me know.

You can however have a go at growing your own.   This can be good fun.
Good to hear from you.   Welcome home.
Title: Re: All About Sour Dough .
Post by: Gertbysea on October 13, 2012, 10:15:06 pm
 I think I will now try to gather myself some rye yeasties. But first I will get some fresh or sort of fresh rye grain.

Gert
Title: Re: All About Sour Dough .
Post by: achookwoman on October 13, 2012, 10:22:13 pm
Go for it Gert.
Title: Re: All About Sour Dough .
Post by: Frozzie on October 13, 2012, 10:53:22 pm
Chookie thats very generous but i am going to have a go at making my own.. Wanted to ask you though whats the best bread flour to use in oz?? Is there a general purpose flour that you add things to ie grains, baking powder etc for cakes or do you buy seperate flours for each use?? I am going to have to go looking around and see whats on offer but some guidance would help..its going to be a bit difficult to do what i wantfor a while as no car yet so have to borrow one of my parents and no house etc to go wild lol.. Will get there ..but yes i am now here... Finally!!
Title: Re: All About Sour Dough .
Post by: Frozzie on October 13, 2012, 10:59:34 pm
Oh and thankyou... Once we move into our place (have to find it first) i want to get a dehydrtor so would be interested in how you do it..is there a difference in taste between the dried and normal??? Also i imagine the dried keeps alot longer without a y fuss??
Title: Re: All About Sour Dough .
Post by: Delightful Den on October 13, 2012, 11:12:38 pm
Welcome home Kim.  With the dried starter you add water to rehydrate it. Then you have to feed and maintain it like ant sourdough starter. Choosiest is dehydrating it so she can send people some of her starter to get them going.
Title: Re: All About Sour Dough .
Post by: Frozzie on October 13, 2012, 11:20:34 pm
Thanks dd .. I meant what does she do to dehydrate it.. Just spread it very thinly etc or are there tips ..
Title: Re: All About Sour Dough .
Post by: Frozzie on October 13, 2012, 11:21:25 pm
Why the name change??
Title: Re: All About Sour Dough .
Post by: KarenH on October 13, 2012, 11:36:12 pm
Kim, in my opinion the best flours in Australia for baking are the Lauke flours.  They make straight flours that you can add anything to, and they also make pre-mixed bread mixes in a large variety of mixtures.  Their plain bakers flour is Wallaby bakers flour.  Most Coles, WW, Foodland, IGA etc would have them.
Title: Re: All About Sour Dough .
Post by: achookwoman on October 14, 2012, 12:59:39 am
Kim, in my opinion the best flours in Australia for baking are the Lauke flours.  They make straight flours that you can add anything to, and they also make pre-mixed bread mixes in a large variety of mixtures.  Their plain bakers flour is Wallaby bakers flour.  Most Coles, WW, Foodland, IGA etc would have them.

Thanks Karen, ,  agree totally.  I use Laucke Crusty White Mix for most breads and add all sorts of seeds and grains. It has the salt and sugar already added.   I also use it for biscuits. I buy a 10K bag for $20.  For other baking, I buy Home Brands.  Laucke also have special packs which are more expensive but still good value if you want something different.

I am going to post ,  how to dry your starter,  but need a bit of time. Busy writing  and testing recipes for our farmers markets.
 
DD, love your new name .  Better than the last one.  DH and I considered some DD's which were much more suitable,  and nicer than the last one. ;D

Title: Re: All About Sour Dough .
Post by: Frozzie on October 14, 2012, 01:19:49 am
Ok thx guys and chookie no hurry it Will be à couple of months before we get settled and prob à bit longer before i get à dehydrator....haha
Title: Re: All About Sour Dough .
Post by: Shazzy on October 14, 2012, 01:30:28 am
hi just needing some advice of the best way to restart a sluggish starter.  I havent had an oven for the past 5 weeks and finally on Friday it was installed. I have been watching this thread and everyones successes and couldnt wait to try it out. So I very excitedly got out my starter out of Friday night and fed it (I have been feeding it during the 5 weeks but keeping it in the fridge) and left it out overnight. Woke up next morning and it was just like pancake batter.  Have kept it out of the fridge and have tried feeding it again a couple of times (yesterday morning and again last night before I went to bed) and this morning still pancake batter. Have just fed it AGAIN. Is there something else I should be doing or that I am doing wrong. Its a rye starter that I initially got from a class that I did with Yoke. Thanks any advice would be appreciated.
Title: Re: All About Sour Dough .
Post by: judydawn on October 14, 2012, 02:04:58 am
I like it too DD, are we going to see more name changes or are you happy with this one.   ;D
Title: Re: All About Sour Dough .
Post by: KarenH on October 14, 2012, 02:13:08 am
Thank you to Katie for you starter, and to Chookie for all your advice!
Here is the loaf I made this morning .....

(http://i1057.photobucket.com/albums/t391/kheath1409/file-20.jpg)
Title: Re: All About Sour Dough .
Post by: Katiej on October 14, 2012, 02:24:02 am
Excellent Karen, that's looks great.  I bet it tastes great too!

It was Chookie's starter really, I just baby-sat it for a while  :)
Title: Re: All About Sour Dough .
Post by: fundj&e on October 14, 2012, 02:37:58 am
 very nice looking loaf Karen, what do the kids think of it do they like it ?
Title: Re: All About Sour Dough .
Post by: achookwoman on October 14, 2012, 06:30:26 am
Karen,  looks good.  Congratulations.  Thanks for the photo.
Shazzy,  can't help you with the rye starter,  I have only used white flour starter.  Are you feeding it rye or white flour?   If it is rye,  DD may be able to help.   If you are feeding it white,  then there is something wrong.  Are you keeping it out of the fridge?
Title: Re: All About Sour Dough .
Post by: Shazzy on October 14, 2012, 07:28:31 am
Karen that loaf looks amazing.
Chookie it is a rye starter.  There a few very little bubbles appearing so hopefully it is starting to wake up! I have had it out of the fridge since Friday night.  Thanks anyway. Will continue to perservere and if it doesnt work may try to get a white starter going. :)
Title: Re: All About Sour Dough .
Post by: judydawn on October 14, 2012, 07:35:15 am
Success first time Karen, well done.
Title: Re: All About Sour Dough .
Post by: achookwoman on October 14, 2012, 07:49:58 am
Shazzy,  a few little bubbles,  this is good.  Give it a good stir when you feed it.  I leave mine on the bench and stir each time I pass.

Title: Re: All About Sour Dough .
Post by: Shazzy on October 14, 2012, 07:59:50 am
Thanks Chookie - I thought I couldnt stir it again until I fed it or used it incase I interuped the process.  Ive just gone and given it a good stir - hopefully that will help. Will feed it again tonight before I go to bed.
Title: Re: All About Sour Dough .
Post by: achookwoman on October 14, 2012, 10:27:15 am
Well done.
Title: Re: All About Sour Dough .
Post by: Aussie Brenda on October 14, 2012, 11:14:55 am
Cookie,I was wondering if you use the Lauke bread mix to feed your starter, I am nearly out of Wallaby flour and bought 10 kgs  of mix forgetting I have to feed the starter.  I'm not sure about the salt in the mix.
Title: Re: All About Sour Dough .
Post by: Bonsai on October 14, 2012, 01:24:16 pm
Hmmm that is a good thought  - I use plain rye flour but if you're using laucke premix then the starter is getting a little bit of sugar as well.......     My rye starter seems to get stronger the longer I have it. It lives in the fridge and came out fighting after 2 weeks without warmth. Bubbled a lot as it got to room temp and went mad after feed of 100g rye flour and 150g water.  Still slow to rise but makes a lovely loaf following chookie's instructions.
Title: Re: All About Sour Dough .
Post by: achookwoman on October 14, 2012, 07:27:45 pm
Cookie,I was wondering if you use the Lauke bread mix to feed your starter, I am nearly out of Wallaby flour and bought 10 kgs  of mix forgetting I have to feed the starter.  I'm not sure about the salt in the mix.
AB,  this is what I use all the time.  No problems.

Bansai,  this is what I also find.  The longer you have it the stronger it gets.   Also the Flavour improves.   Even the reconstituted was ready in 2 days. 
Title: Re: All About Sour Dough .
Post by: Aussie Brenda on October 14, 2012, 10:42:49 pm
Thanks Chookie one less container to store.  I started a loaf yesterday but with looking after my GS and visitors it didn't get finished and has been proving until now, going to punch down and hope it hasn't exhausted itself , are there any tips in case it happens again.
Title: Re: All About Sour Dough .
Post by: Shazzy on October 15, 2012, 12:10:08 am
Yay bubbles this morning.  Thanks Chookie for the advice - I think the extra stiring must have helped.  Will try your sour dough recipe today for the first time.
Title: Re: All About Sour Dough .
Post by: achookwoman on October 15, 2012, 12:24:13 am
AB,  if it is still alive, feed it and it should create bubbles fairly quickly.  Keep it warm and like Shazzy ,  give it a good stir.

Shazzy,  good luck.
Title: Re: All About Sour Dough .
Post by: Aussie Brenda on October 15, 2012, 12:33:03 am
Thanks Chookie, but I was talking about the actual loaf of bread, I ended up kneading a little more flour into the dough and it is resting now, just checked it and it is rising, so all is good.
Title: Re: All About Sour Dough .
Post by: achookwoman on October 15, 2012, 12:46:23 am
AB, you are on a roll. Good
Title: Re: All About Sour Dough .
Post by: cookie1 on October 15, 2012, 07:33:39 am
I was always told you need to give the starter a good stir to get air into it. It is so exciting with everyone making their sourdough bread.
Title: Re: All About Sour Dough .
Post by: Shazzy on October 15, 2012, 08:04:12 am
Sorry just me again! How long does it take for the sourdough to rise. I have had it in the tin since 10 this morning and it is now 3 and while it has risen very slightly its not even close to doubling in size.  Is this normal? I have just put it in the laundry where the sun is shining in hoping that that may make some difference. 

Also Last night I started a white starter - is it normal for the water to rise to the top? Do I just leave it now like that for the 4 days or until the bubbles appear and then stir it?

Sorry for all the questions. 
Title: Re: All About Sour Dough .
Post by: achookwoman on October 15, 2012, 09:57:22 am
Shazzy,  it will take as long as it likes.  It is not predictable like Dry yeast.  I mixed dough this morning and it took 9 hours to double. I added fruit to it and expected it to rise slowly over night,  but in 2 hours it has doubled and I will be cooking it tonight.
Give your white starter a good stir and a tablespoon of flour  Sounds a bit too watery.  Leave it out overnight.  Could take 4+ days to start to work.

Title: Re: All About Sour Dough .
Post by: Shazzy on October 15, 2012, 10:05:10 am
Thanks Chookie - I have been chasing the sun through the house with the loaf and it is starting to rise!  Just given the starter a good spoonful of flour and put it back outside. My 13 year old DS is quite intrigued with the process. Im hoping the white starter works as it will be good for him to watch the whole process and eat the result! I think he thinks his Mum is a bit crazy with all this sourdough stuff!
Title: Re: All About Sour Dough .
Post by: achookwoman on October 15, 2012, 11:09:59 am
Yes Shazzy,  I think us Sour Dour Bakers are  very  crazy.  It is after 9.00 pm and I have just removed a Sour Dough Fruit Loaf from the oven.   It is a beauty ,  I will post a photo. 
Title: Re: All About Sour Dough .
Post by: achookwoman on October 15, 2012, 11:20:37 am
(http://img.tapatalk.com/d/12/10/15/ma9umyse.jpg)

Just out of the Oven.
Title: Re: All About Sour Dough .
Post by: Shazzy on October 15, 2012, 11:46:47 am
It is a beauty Chookie - bet it will taste wonderful! Im giving mine another 15 mins (7pm) then putting it in the oven!
Title: Re: All About Sour Dough .
Post by: achookwoman on October 15, 2012, 10:41:05 pm
One of the true pleasures of life,  Sour Dough Fruit Bread for Breakfast.
Title: Re: All About Sour Dough .
Post by: achookwoman on October 15, 2012, 10:53:52 pm
(http://img.tapatalk.com/d/12/10/16/symyhu6a.jpg)

Here it is!!
Title: Re: All About Sour Dough .
Post by: Aussie Brenda on October 15, 2012, 10:59:34 pm
That looks totally delicious, is that a cashew I spy in the loaf, do we have a recipe,?. 
Title: Re: All About Sour Dough .
Post by: Shazzy on October 16, 2012, 01:01:32 am
A lovely way to start Breakfast Chookie! Finally cooked my loaf last night and did rise well but it came out with a big split on the top side. It was like the top started to come away from the loaf on one side.  Would that have been that I had the oven too hot? Have just got my new oven so I am not used to it yet (though I love it already!). Other than that it was lovely - a different softer crumb that the sd loaf I used to make - probably because of the higher content of starter. Anyway thanks for a great recipe Chookie.
Title: Re: All About Sour Dough .
Post by: achookwoman on October 16, 2012, 01:12:53 am
Shazzy,  congratulations on your success.  The split is usually due to the dough not rising enough befor you put it in the oven.  Also it is a good idea to turn the tin ,  half way through baking. 
Title: Re: All About Sour Dough .
Post by: Shazzy on October 16, 2012, 01:18:26 am
Thanks Chookie - will remember that for my next attempt. Thanks for all your help with the first one!!
Title: Re: All About Sour Dough .
Post by: achookwoman on October 16, 2012, 07:13:56 am
I have added some basic instructions on making a fruit loaf  (http://achookwoman.blogspot.com.au/) on my  Blog.
Title: Re: All About Sour Dough .
Post by: Katiej on October 16, 2012, 10:18:14 am
Excellent, thanks Chookie.  I'm off to have a look  :)
Title: Re: All About Sour Dough .
Post by: Frozzie on October 16, 2012, 12:04:34 pm
Got around to getting a jar today.. Now just to get that starter started lol!
Title: Re: All About Sour Dough .
Post by: achookwoman on October 16, 2012, 12:05:52 pm
Good Kim, look forward to hearing how you go. ;D
Title: Re: All About Sour Dough .
Post by: Frozzie on October 16, 2012, 12:36:00 pm
Chookie its a bit windy out on the deck at times.. Is it ok to put the chux over attached with an elastic band or does it really need to be just loosley over the top?
Title: Re: All About Sour Dough .
Post by: achookwoman on October 16, 2012, 12:42:03 pm
Frozzie,  put the band on.
Title: Re: All About Sour Dough .
Post by: Frozzie on October 16, 2012, 12:47:34 pm
😃
Title: Re: All About Sour Dough .
Post by: meganjane on October 17, 2012, 01:19:12 am
Cookie that is the method I use too.  Have successfully made 2 loaves this weekend, one a spelt loaf and one a mixture of bakers flour and spelt.   :)
kezza, did you feed your starter with the spelt flour?

I'm wheat free during hay fever season and would love to try a spelt sour dough. I bought a loaf at woolies and it's lovely.
Title: Re: All About Sour Dough .
Post by: achookwoman on October 17, 2012, 01:39:13 am
MJ, the bought sour dough usually has dried yeast.  I can't see why you  couldn't  use spelt,  would be a bit different but give it a go and tell us what it is like.
Title: Re: All About Sour Dough .
Post by: meganjane on October 17, 2012, 07:15:37 am
Yes, you're right Chookie, it does have yeast listed in the ingredients.

I'll try it when things are less hectic here. We have the Centenary of our town on this weekend and I have 11 people staying here! 5 are in tents out the back because there's no room in the house.
Title: Re: All About Sour Dough .
Post by: rostess on October 19, 2012, 01:33:00 am
I was just wondering if you could help me out with what the starter culture should smell like? You said if it smells bad then I should throw it out. I've just bought mine in from the shed where it has sat for about 4 days in nice warm conditions. I meant to bring it in yesterday but forgot to. Initially it had a sour milk smell, but now that I've taken the chux off I am getting more of a yeasty smell. It has separated into 3 distinct layers of flour on the bottom, brownish colored water in the middle, and froth on top. I'm not sure if I should chuck it out and start again.
Title: Re: All About Sour Dough .
Post by: Aussie Brenda on October 19, 2012, 01:36:02 am
Rostess, you have a wonderful starter on the go, lucky you, I had three batches and weeks of trying before mine came good, now give it a stir and a feed. 
Title: Re: All About Sour Dough .
Post by: rostess on October 19, 2012, 01:43:58 am
Thanks Aussie Brenda. Feeding time has begun!
Title: Re: All About Sour Dough .
Post by: Wonder on October 19, 2012, 02:01:26 am
I started my starter yesterday. There are a few warm days in Melbourne so hoping it gets enough warmth to get established. I've started if off in a big jar this time so there will be no need to move it around once established.

Rostess, I'll be very interested to see how you go given you are a few days ahead of me, last time I kept forgetting to feed mine correctly and it didn't work so I'm going to try and be more disiplined this time around. Where abouts are you located?
Title: Re: All About Sour Dough .
Post by: rostess on October 19, 2012, 02:29:07 am
I'm in Perth, so warm weather is a bit more reliable than in Melbourne lol
Title: Re: All About Sour Dough .
Post by: VieveMS on October 19, 2012, 04:41:22 am
After reading through this thread I decided to try my hand at a sour dough loaf and have my very first starter on the go.  I'm on Day 3 and things are looking pretty good so far with some activity (small bubbles) visible.  I used wholegrain rye flour and water for my starter.  Fingers crossed I don't kill it!
Title: Re: All About Sour Dough .
Post by: achookwoman on October 19, 2012, 05:26:24 am
After reading through this thread I decided to try my hand at a sour dough loaf and have my very first starter on the go.  I'm on Day 3 and things are looking pretty good so far with some activity (small bubbles) visible.  I used wholegrain rye flour and water for my starter.  Fingers crossed I don't kill it!
Sounds good,  it is difficult to kill once you get it going. 
Title: Re: All About Sour Dough .
Post by: Wonder on October 19, 2012, 06:02:51 am
Sounds like there are a few of use starting out again. It will be good to hear how everyone else's starters are going now that a few months have past since the last group got them up and going.   
Title: Re: All About Sour Dough .
Post by: Shazzy on October 19, 2012, 01:16:35 pm
When I thought my rye starter had died I started a white one following chookies steps. Well all I can say so far a white starter is much easier than a rye one. I was on my 3rd day feeding today of the 1tbspn and within a couple of hours it had nearly grown out of my jar (and it was a big jar!) I have now transferred it into a bigger container and will put it in the fridge as I dont need to make a loaf now til early next week. Will be really interested to see the difference in a loaf made with a rye starter compared with a white starter. 
Title: Re: All About Sour Dough .
Post by: achookwoman on October 19, 2012, 09:30:09 pm
When I thought my rye starter had died I started a white one following chookies steps. Well all I can say so far a white starter is much easier than a rye one. I was on my 3rd day feeding today of the 1tbspn and within a couple of hours it had nearly grown out of my jar (and it was a big jar!) I have now transferred it into a bigger container and will put it in the fridge as I dont need to make a loaf now til early next week. Will be really interested to see the difference in a loaf made with a rye starter compared with a white starter. 

. Let us know, Shazzy
Title: Re: All About Sour Dough .
Post by: Kimmyh on October 19, 2012, 09:45:32 pm
Sid is ready! Have feed him on bench for 4 days and he is bubbly and smells like beer (hang on is that Sid or DH). Need to move him to a bigger container but how big should it be? Will a large coffee jar do?
Title: Re: All About Sour Dough .
Post by: achookwoman on October 19, 2012, 10:07:43 pm
Sid is ready! Have feed him on bench for 4 days and he is bubbly and smells like beer (hang on is that Sid or DH). Need to move him to a bigger container but how big should it be? Will a large coffee jar do?


Size of jar depends on how much/ often you are going to make bread,  also how much space in fridge.  Send Sid my best wishes. 
Title: Re: All About Sour Dough .
Post by: Wonder on October 19, 2012, 10:09:28 pm
My starter is looking good after two days outside. I think I will wait one more day then bring it inside and start feeding.
Title: Re: All About Sour Dough .
Post by: rostess on October 20, 2012, 02:32:24 am
My starter hasn't done much since I brought it inside and started feeding it. It's lost all it's bubbles too :-(
Title: Re: All About Sour Dough .
Post by: achookwoman on October 20, 2012, 04:04:40 am
My starter hasn't done much since I brought it inside and started feeding it. It's lost all it's bubbles too :-(

That OK.  Keep feeding it and give it a good stir.
Title: Re: All About Sour Dough .
Post by: Wonder on October 20, 2012, 05:03:04 am
Starter is looking great today, stil outside with lots of bubbles. I'll bring it inside in the morning and start feeding - I've got a good feeling about this one.
Title: Re: Re: All About Sour Dough .
Post by: Greyhoundmum on October 20, 2012, 06:01:15 am
I am also hoping that starter version 2 will be good to go for a loaf tomorrow.  Do I feed it one more time in the morning before I use it?  Should it be thicker than pancake batter?
Title: Re: All About Sour Dough .
Post by: achookwoman on October 20, 2012, 06:23:19 am
Good Wonder,  sounds good.  Great fun making your own.

GHM,Depends on what time you are going to make your loaf.  if in the morning,  then don't feed it.  Give it  a good feed tonight, good stir and leave on the bench.  have fun
Title: Re: All About Sour Dough .
Post by: Frozzie on October 20, 2012, 01:47:02 pm
Got my jar the other day nd laukes crusty bread mix, chux etc but havent got around to doing it as cant access kitchen for moment... Dear dad is being territorial lol.. Will post once started!
Title: Re: All About Sour Dough .
Post by: achookwoman on October 20, 2012, 08:39:03 pm
Frozzie, sounds like you are all ready to go.  Perhaps Dad could be included in the activity.?
Title: Re: All About Sour Dough .
Post by: Frozzie on October 20, 2012, 09:44:41 pm
😁
Title: Re: All About Sour Dough .
Post by: Delightful Den on October 21, 2012, 03:32:34 am
I have a loaf of sourdough fruit bread rising. I used the method in the reconstituted Cherokee starter thread. This morning I added a tablespoon of sugar and 2 teaspoons of mixed spice with the salt and additional flour and water.  After kneading I ahnd worked the dough to mix through some walnuts, dried cranberries, sultanas and mixed peel.

I also used half bread flour and half whole meal flour.

I'll let you know how it turns out.
Title: Re: All About Sour Dough .
Post by: achookwoman on October 21, 2012, 05:13:42 am
DD, sounds delicious.
Title: Re: All About Sour Dough .
Post by: Shazzy on October 21, 2012, 07:37:44 am
Made a my first white loaf last night from my new starter. Amazed that it only took 2 hours to rise (compared to the 9 the other day with my rye starter - thought the second one done with the rye starter probably only took 4 hours). Was lovely but didnt really have the "sour" taste. At least it means that my youngest will eat it. Im wondering as the starter "matures" if the sour taste will become more prevalent. Thanks Chookie as it really has made making sourdough easy. I am looking forward to hearing how the other starters and loaves go. Good luck!
Title: Re: All About Sour Dough .
Post by: achookwoman on October 21, 2012, 07:56:39 am
Shazzy,  it will develop more taste as it gets older, also if you slow down the rising time it will also taste more sour.  Sounds like you have a nice active starter.  this is good. ;D
Title: Re: All About Sour Dough .
Post by: Delightful Den on October 21, 2012, 08:03:00 am
It tastes ok but I am not happy with the results. I should have used more mixed spice and fruit.  It seamed like a lot of fruit when I was working it in but it isn't much in the cooked loaf.

Also all of my breads rise to double fairly quickly but they don't seem to 'bounce' in the oven.

Title: Re: All About Sour Dough .
Post by: achookwoman on October 21, 2012, 11:14:30 am
DD,  I put 300 g of fruit and 120 walnuts to 500 of flour.  Will try and post a photo.
Title: Re: All About Sour Dough .
Post by: achookwoman on October 21, 2012, 11:16:31 am
(http://img.tapatalk.com/d/12/10/21/uzy9ysup.jpg)

The very dark blobs are dried cherries.
Title: Re: All About Sour Dough .
Post by: Delightful Den on October 21, 2012, 11:48:23 am
I didn't weigh my fruit Chookie. I just threw in a few handfuls. I gave my neighbor half the loaf. I will have another go in a week or so when I have time. 

I don't get much rise after the bread goes in the oven. Do you have any suggestions?
Title: Re: Re: All About Sour Dough .
Post by: Greyhoundmum on October 21, 2012, 01:04:27 pm
i was looking forward to attempting sour dough this weekend. when i went to check on my starter it looked  dormant!! so thought id better say some kind words of encouragement give it a feed and wait until next weekend. oh how I wish I didn't work full time i could cook every day
Title: Re: All About Sour Dough .
Post by: achookwoman on October 21, 2012, 09:36:13 pm
DD, if the texture is OK then it probably has risen as far as it can go.  You could try upping the amount of starter. 
Title: Re: All About Sour Dough .
Post by: Wonder on October 22, 2012, 01:30:57 am
Chookie that loaf looks amazing.

I bought my starter inside and fed it yesterday before heading off for a night in the city, hopefully it's looking good when I get home this afternoon.
Title: Re: All About Sour Dough .
Post by: Wonder on October 22, 2012, 04:52:17 am
 :( I think it's died. I've come home to no bubbles at. I've just fed it but I think this is going to be another failure. Should I put back outside or keep feeding it inside?
Title: Re: All About Sour Dough .
Post by: Delightful Den on October 22, 2012, 05:01:47 am
Wonder I would feed it again and see what happens. All it is going to cost you is a bit of flour.
Title: Re: All About Sour Dough .
Post by: rostess on October 22, 2012, 05:03:08 am
mine sounds the same as wonder's.  I fed it for 3 days and there has been no progress whatsoever.  There aren't any bubbles, so I'd say it's dead.... :(
Title: Re: All About Sour Dough .
Post by: Wonder on October 22, 2012, 06:14:52 am
It was looking fantastic before I bought it inside. I'll feed it for a few days and see what happens, hopefully it will resurrect itself.
Title: Re: All About Sour Dough .
Post by: achookwoman on October 22, 2012, 06:17:30 am
If it has turned cold ,  like it has here,  it might just be having a little sleep. >:(  Feed it and give it a good stir, leave on the bench.  If it has had bubbles at any time it is not dead.  Has been know to take up to 8 days to starrt .
Title: Re: All About Sour Dough .
Post by: Wonder on October 23, 2012, 03:50:39 am
Thanks chookie, I'll just keep feeding and see how it goes. Is it OK to put a lid on the jar know that it's back inside or should I just leave it with the chux over it?
Title: Re: All About Sour Dough .
Post by: achookwoman on October 23, 2012, 05:18:34 am
Wonder, just leave it with nothing over the top.
Title: Re: All About Sour Dough .
Post by: rostess on October 23, 2012, 03:21:53 pm
I've got my second attempt sitting out in the shed. Hopefully it will survive past the back door this time.
Title: Re: All About Sour Dough .
Post by: rostess on October 25, 2012, 10:21:44 am
(http://img.tapatalk.com/d/12/10/25/4enyrepa.jpg)
I'm not sure if this photo will upload or not... My culture has been in the shed for 2 days and it looks like this. Should I bring it inside?
Title: Re: All About Sour Dough .
Post by: achookwoman on October 25, 2012, 10:52:25 am
Yes, rostess.  All those little bubbles are very active,  it needs a good feed and stir well.   Make sure you keep the food up to it.  I have reconstituted some,  started yesterday and have fed it 3 times already.  (I test each new batch I make,  to make sure it is working.)
Title: Re: All About Sour Dough .
Post by: Aussie Brenda on October 25, 2012, 11:21:44 am
Cookie, I'm taking some starter with me in the caravan, I've feed it and put a jar in the fridge with a lid on? Not sure if it should have a lid, I don't want it to spill, but I don't want it to die or burst the jar either,?
Title: Re: All About Sour Dough .
Post by: achookwoman on October 25, 2012, 11:24:42 am
I put the lid on when in fridge.  Just leave plenty of room.  Mine is 1/2 full.
Title: Re: All About Sour Dough .
Post by: Aussie Brenda on October 25, 2012, 11:29:04 am
Thanks it is about 1/2 full so should be ok.
Title: Re: All About Sour Dough .
Post by: rostess on October 26, 2012, 08:30:22 am
My starter was looking so healthy and frothy this morning and then I stirred it and now it looks lifeless :( Could it be that it's too cool inside?
Title: Re: All About Sour Dough .
Post by: Gertbysea on October 26, 2012, 09:55:20 am
When I get my Thermothingy back I am making a sour dough pizza dough.

Chookie I ordered the new Mini iPad  just now.

Gert
Title: Re: All About Sour Dough .
Post by: cookie1 on October 26, 2012, 10:32:37 am
Rostess, when you stir it, it always loses its bubbles. I'm sure it will bubble again. Chookie will be able to advise better than me.
Title: Re: All About Sour Dough .
Post by: Cornish Cream on October 26, 2012, 11:31:45 am


Chookie I ordered the new Mini iPad  just now.

Gert
When do you get it Gert.You must be excited ;) ;D
Title: Re: All About Sour Dough .
Post by: Wonder on October 26, 2012, 12:22:02 pm
Wow Gert that's great. I'll be very interested to hear what you think of it. I'm thinking I might need to get one for christmas.
Title: Re: All About Sour Dough .
Post by: Gertbysea on October 26, 2012, 12:25:26 pm
Pop,over to this thread.

http://www.forumthermomix.com/index.php?topic=11057.0

Gert
Title: Re: All About Sour Dough .
Post by: achookwoman on October 26, 2012, 02:39:50 pm
Go for it Gert.  What fun you will have. 
Title: Re: All About Sour Dough .
Post by: achookwoman on October 26, 2012, 02:44:03 pm
My starter was looking so healthy and frothy this morning and then I stirred it and now it looks lifeless :( Could it be that it's too cool inside?

I think it is the cold weather.  Mine is doing the same.
Title: Re: All About Sour Dough .
Post by: Wonder on October 28, 2012, 10:25:01 pm
I've been feeding my starter inside for 8 days now and there's no movement so I'm starting again. I'm wondering if I left it outside too long and it over activated?? It was so bubbly until it came inside.
Title: Re: All About Sour Dough .
Post by: achookwoman on October 28, 2012, 10:48:36 pm
I've been feeding my starter inside for 8 days now and there's no movement so I'm starting again. I'm wondering if I left it outside too long and it over activated?? It was so bubbly until it came inside.

yes Wonder,  i think that is right.
Title: Re: All About Sour Dough .
Post by: Wonder on October 28, 2012, 11:52:22 pm
chookie, with this try should I bring it inside once it's started bubbling rather than leaving out for the 3 - 4 days?
Title: Re: All About Sour Dough .
Post by: KarenH on October 29, 2012, 06:08:58 am
I tried using my rye starter to make blueberry muffins today, so that I had yet another way to use my starter.  I posted the recipe in the cakes thread:

http://www.forumthermomix.com/index.php?topic=11606.0

They turned out beautiful straight out of the oven, but it remains to be seen how well they keep over time.

(http://i1057.photobucket.com/albums/t391/kheath1409/file-25.jpg)
Title: Re: Re: All About Sour Dough .
Post by: Katiej on October 29, 2012, 07:00:02 am
Today's sourdough - made with Chookie's white sourdough starter.

(http://img.tapatalk.com/d/12/10/29/e4u4ere5.jpg)
Title: Re: All About Sour Dough .
Post by: Wonder on October 29, 2012, 07:03:54 am
They look great. I've just started a new starter of my own - third try lucky, and I also received some of Chookies in the mail today so hopefully by next week I'll be posting a photo of my successful sourdough loaf.
Title: Re: All About Sour Dough .
Post by: judydawn on October 29, 2012, 07:15:47 am
Great pictures girls.
Title: Re: All About Sour Dough .
Post by: achookwoman on October 29, 2012, 07:41:01 am
chookie, with this try should I bring it inside once it's started bubbling rather than leaving out for the 3 - 4 days?

Wonder , with the warmer weather,  this is a good idea.

Katie,  this is some of the best SD I have seen.  Congratulations.

Karen,  i would be interested to see how they are after a couple of days.  

I saw an interesting idea for savory pancakes ,  with spring onions in the batter.  Think this would work well with SD.











Title: Re: All About Sour Dough .
Post by: Aussie Brenda on October 29, 2012, 10:04:47 am
I used my SD starter to make some of Uni's pancakes for dessert, filled them with  Tmx custard from the EDC and fresh strewberries, rolled them up heated some of Tanina's strawberry and vanilla bean jam to pour over the top, cream and Voila yummy sweets .
Title: Re: All About Sour Dough .
Post by: Kimmyh on October 29, 2012, 10:41:29 am
That's just great AB. Saw your post and am now hungry. Any leftovers you could postpak my way???
CP, I have used some Sid and he is currently proving in TM bowl. Will do next step in the morning, fingers crossed will have some nice sour dough bread by tomorrow night.
Title: Re: Re: All About Sour Dough .
Post by: Greyhoundmum on October 30, 2012, 11:32:26 am
Sooo want to try my hand at sour dough again after my first unsuccessful attempt. Problem is there is just no time only weekends. I got my starter out of the fridge this morning but it is quite dormant so I have fed and will wait for some bubbles.  I have a flex day Friday and I plan to do some baking. I also feel a bit like an imposter as I have been on he forum fro three months now and I have yet to convert a recipe! Believe me I am trying I have got out all my fav recipes and made notes, then get stuck at one part of the method that I cannot see how it would work it TMX.
Title: Re: All About Sour Dough .
Post by: judydawn on October 30, 2012, 11:36:58 am
The first one is the hardest GHM.  Have a look at methods for something similar in either the books or on the forum and it might all fall into place.  Write it out as you think you would do it then adjust times, speeds etc as you are making the meal remembering to make any changes on your rough copy.  It is so easy to forget what you did afterwards.  You are not an imposter but I understand your need to convert a recipe.
Title: Re: All About Sour Dough .
Post by: Frozzie on October 30, 2012, 01:03:06 pm
Ghm quirky jo has conversion tips on her blog.. Check it out unles someone else posts the link.

http://quirkycooking.blogspot.com.au/2010/10/converting-recipes-for-thermomix.html

Title: Re: Re: All About Sour Dough .
Post by: Gertbysea on October 30, 2012, 08:06:12 pm
Sooo want to try my hand at sour dough again after my first unsuccessful attempt. Problem is there is just no time only weekends. I got my starter out of the fridge this morning but it is quite dormant so I have fed and will wait for some bubbles.  I have a flex day Friday and I plan to do some baking. I also feel a bit like an imposter as I have been on he forum fro three months now and I have yet to convert a recipe! Believe me I am trying I have got out all my fav recipes and made notes, then get stuck at one part of the method that I cannot see how it would work it TMX.

Converting is not so easy GHM. Whenimsmtarted I was opeleas but after a while you can figure it out. Remembering what you did to make it work is even harder and then to write  it for others is impossible for me. Judy is great at writing it down and so are some others but when you just wing it  not so easy!

Hope you starter wakes up and plays nicely. I took mine out of the fridge last night now I have my Thermothingy back from repair. 

Gert
Title: Re: All About Sour Dough .
Post by: Halex on October 30, 2012, 09:27:04 pm
GHM,

As Gert says converting is not so easy. I think it took me about 6 months. Do not worry, one day it will just click :) I think one of my first was vietnamese rolls.

My starter is in the fridge, leaving it there until I am ready to pay.

H :)
Title: Re: All About Sour Dough .
Post by: achookwoman on October 30, 2012, 09:36:56 pm
Agree,  not easy to start with,  but becomes a challenge that I really enjoy,  after a while.  In fact,  it becomes automatic.  Secret is to keep pencil and paper on kitchen bench and write down process.  For us list writer this is easy.  GHM,  we could walk you through a recipe to convert.  We would need the original recipe.  Warning,  not all recipes are convertible to produce the same result,  as the non TMX  recipe .
Title: Re: All About Sour Dough .
Post by: Kimmyh on October 30, 2012, 09:37:38 pm
I think Sid is a dud! Followed chookies sour dough steps and process, made two loaves and left for 6 1/2hours to prove in tins. Nothing so cooked it and yeah I made bricks! ??? Think I have slow and lazy wild yeast down this way. (http://img.tapatalk.com/d/12/10/31/pevy5aja.jpg)
Title: Re: All About Sour Dough .
Post by: Gertbysea on October 30, 2012, 09:41:30 pm
It. Looks good Kimmyh. How does it taste?  If no good there is always bread crumbs I guess. Try toasting it.

Gert
Title: Re: All About Sour Dough .
Post by: achookwoman on October 30, 2012, 09:47:34 pm
I think Sid is a dud! Followed chookies sour dough steps and process, made two loaves and left for 6 1/2hours to prove in tins. Nothing so cooked it and yeah I made bricks! ??? Think I have slow and lazy wild yeast down this way. (http://img.tapatalk.com/d/12/10/31/pevy5aja.jpg)
K,   Do you still have Sid ?   Don't throw him out.  Feed him up again,  leave on Kitchen bench.  If he is slow to rise and sticky he needs more time.  If after 8 hours he is still not doubled,  and flat on top, but you can see bubbles trying to push through,  put him into a cold oven to bake.   You will need a thermometer to test when done.  
See that big hole at the top of your loaf ?  This suggests that Sid is working and still needs more time.
The real bonus is that Sid will develop a terrific Flavour.
Don't give up on Sid.
Title: Re: All About Sour Dough .
Post by: Gertbysea on October 30, 2012, 10:08:39 pm
While you are here chookie, what was that dish you made with crab sticks? I bought some the other day and now cannot remember what it was I wanted to make.

Gert
Title: Re: All About Sour Dough .
Post by: Kimmyh on October 30, 2012, 10:15:45 pm
Thanks ACW I won't give up on him. Will try again and give him more time.
Gert it smells great and had a mild mild taste but if u toast it I will break the braces on my teeth as Sid is more like biscotti than bread!! Will do breadcrumbs instead thanks for help :)
Sid's Mummy
Title: Re: All About Sour Dough .
Post by: judydawn on October 30, 2012, 10:36:42 pm
While you are here chookie, what was that dish you made with crab sticks? I bought some the other day and now cannot remember what it was I wanted to make.

Gert

Curried Crab Gert, it's here (http://www.forumthermomix.com/index.php?topic=11397.msg207472#msg207472) in the SOS thread.
Title: Re: All About Sour Dough .
Post by: Gertbysea on October 30, 2012, 11:21:36 pm
You are quick JUDY . I hope you never get memory loss!

Gert
Title: Re: All About Sour Dough .
Post by: judydawn on October 30, 2012, 11:29:22 pm
Oh, I will Gretchen - I am surrounded by people with it so it has to be contagious  ;D
Title: Re: All About Sour Dough .
Post by: Greyhoundmum on October 31, 2012, 12:01:19 am
Thanks for all your helpful tips on converting recipes, I am sure I have seen a thread somewhere just dedicated to that topic rather than here where I started this question.  I am determined to have a go!

Looking forward to a sourdough weekend!!! 
Title: Re: All About Sour Dough .
Post by: obbie on October 31, 2012, 01:56:38 am
I want to try this now too.  :)
Title: Re: All About Sour Dough .
Post by: achookwoman on October 31, 2012, 04:30:53 am
Thanks again Judy.  have spent all morning on 2 new recipes and therefore not on computer. 
There is little chance that your memory will go AWL.  far too active for that.
Obbie,  do you want me to post some Dehydrated starter.?
Title: Re: All About Sour Dough .
Post by: Gertbysea on October 31, 2012, 05:00:10 am
Thanks again Judy.  have spent all morning on 2 new recipes and therefore not on computer. 
There is little chance that your memory will go AWL.  far too active for that.
Obbie,  do you want me to post some Dehydrated starter.?


No chookie. Obbie can start her own in her back porch at work. She can also pick up some of mine if needs be.  Obbie likes a challenge.

I bought my organic  rye today. Tomorrow I make rye flour and then I am gunna capture the feral yeasties . Just you wait. I can do it! Obbie can too can't ya Obbie!

Also tomorrow I am making a loaf or something using my newly awakened white flour  starter with some rye flour I already had. It is all about the challenge!

Gert
 
Title: Re: All About Sour Dough .
Post by: Shazzy on October 31, 2012, 05:28:08 am
Sorry I have another question - would a rye starter make a sourdough more nutritious than a white starter???

I am loving my white starter and have been getting some really good results. Thanks ACW for encouraging me to be persistant. I have really enjoyed this thread and seeing everyone giving the sourdough a go. To those having trouble still keep going - it took me quite a while before it all came together! You will never look back once you have your first successful sourdough - you will feel so proud of yourself- I did :)
Title: Re: All About Sour Dough .
Post by: achookwoman on October 31, 2012, 05:37:22 am
Gert,  how right you are about the challenge.  SD is the ultimate challenge,  and look how many on the Forum have had success.   Some awesome cooks here.

Shazzy,  I know SD is better for you than yeast bread as it is more easily digested.   I know little about Rye breads except when I use it in bread I get a very fine crumb.  I like rye and caraway seed bread,  but this has only about 1/3 rye.  DD is making %100 rye ,  but it doesn't behave the same as the white.  I think it has less gluten and therefore rises very slowly.
Gert is going to experiment with Rye,  and we will all watch with interest. 
Shazzy,  have a go,  it isn't expensive and is good fun.
Title: Re: All About Sour Dough .
Post by: Delightful Den on October 31, 2012, 05:53:33 am
Rye has a lower gluten content than wheat overall. It has higher levels of glaiden and lower levels of glutenin than wheat. This is why it has a lower gluten content. It also has higher levels of water soluble fibre than wheat.

So far I have only manages a 50% rye with 50% whole wheat flour bread.  I am aiming for a 100% rye but I am not happy with the results I have gotten so far to advance any further. I don't seem to get as much rise using a rye starter and rye flours.

Rye breads do tend to be denser or heavier than white or whole meal wheat breads.
Title: Re: All About Sour Dough .
Post by: Gertbysea on October 31, 2012, 05:57:38 am
Gert,  how right you are about the challenge.  SD is the ultimate challenge,  and look how many on the Forum have had success.   Some awesome cooks here.

Shazzy,  I know SD is better for you than yeast bread as it is more easily digested.   I know little about Rye breads except when I use it in bread I get a very fine crumb.  I like rye and caraway seed bread,  but this has only about 1/3 rye.  DD is making %100 rye ,  but it doesn't behave the same as the white.  I think it has less gluten and therefore rises very slowly.
Gert is going to experiment with Rye,  and we will all watch with interest.  
Shazzy,  have a go,]


Yup too true Chookie.  I don't even eat much bread so it is all about the challenge. I bought a small amount of rye as it was $12 a kilo but plenty to,play with.  I would love to be be able  to make a pumpernickel loaf of bread I remember from NY.  I love caraway and linseed too so I am gunna  give  it a go . I will take pics as I go if you are interested.

I am thinking to make a really dark loaf I would need to add some molasses or something. I know bugger all about bread making and I so wish I could to go chookies classes but I .also like to,wing it just to,see if common sense  prevails.

The pesky iPad loves commas.

I am going to have to,shut this house up tight as the flies are driving me NUTS. If the dogs pee on the tiles I don't care. I am not opening the doors tomorrow. I hate flies more than cockroaches.


Gert

Title: Re: All About Sour Dough .
Post by: Shazzy on October 31, 2012, 07:47:24 am
Thanks everyone. I actually have a rye starter here that I got from one of Yokes classes.  The first loaf that I did using your recipe Chookie was with the rye starter and it rose much better and tasted better than the ones I had been making previously. The white starter though gives a much better looking loaf and my DS10 will actually eat it :) I have just given my rye starter another feed and stir after neglecting for a while so will use that when I make my next loaf and see how it compares. Im loving all the experimenting and new recipes that are coming from sourdough.
Title: Re: All About Sour Dough .
Post by: Delightful Den on October 31, 2012, 07:48:18 am
Gert I have a bread book at home that has a pumpernickel recipe in it. From memory I think it has either instant coffee or cocoa in it to help darken the bread. Molasses might be in it too. I will check when I get home.

 
Title: Re: All About Sour Dough .
Post by: Shazzy on October 31, 2012, 08:27:43 am
Just checked Yokes book and her pumpernickle recipe has expresso coffee, dark molassas, prunes and cocoa powder
Title: Re: All About Sour Dough .
Post by: Gertbysea on October 31, 2012, 08:27:50 am
Gert I have a bread book at home that has a pumpernickel recipe in it. From memory I think it has either instant coffee or cocoa in it to help darken the bread. Molasses might be in it too. I will check when I get home.

 

Thanks Den I really should buy the book my DDIL  recommended.

 http://www.amazon.com/Secrets-Jewish-Baker-Authentic-Breads/dp/089594605X/ref=wl_it_dp_o_pC_nS_nC?ie=UTF8&colid=1TS21MLKHCS2G&coliid=I1K2DN21LQOX1K

I really do not eat enough bread to justify buying it but she swears by it. Now she is living in India I reckon she could sell heR bread  it to all the Hare Krishna Yanks visiting.


Gert
Title: Re: All About Sour Dough .
Post by: Delightful Den on October 31, 2012, 11:49:15 am
That book looks great Gert.

My book is a bread machine book. The recipe for pumpernickel uses strong coffee unsweetened coco and molasses.

I will try and convert and post the recipe soon.

Title: Re: All About Sour Dough .
Post by: Gertbysea on October 31, 2012, 12:04:20 pm
Ok Den if it works give me the heads up.

I am not so keen on  yokes methods or recipes at all and the thought of   prunes into a pumpernickel loaf is ludicrous. Oy vey!


Coffee yes . Molasses  yes. Cocoa  not so much.

Anyway I will be getting stuck into bread making in the morning. 

Gert

Title: Re: All About Sour Dough .
Post by: Delightful Den on October 31, 2012, 01:05:17 pm
My book has three different pumpernickel recipes and they all use unsweetened cocoa.  I had a look on the internet and most of those recipes seem to use it as well. I will try and make a loaf this weekend and see how it comes out.
Title: Re: All About Sour Dough .
Post by: achookwoman on October 31, 2012, 06:12:58 pm
I had a look in several of my bread books and the recipes are all so different. Looks like some go for color and others ingredients for texture. James Beard,  has one called SD ,  bet uses 2 packets of yeast.   Work that one out.
Title: Re: All About Sour Dough .
Post by: Wonder on October 31, 2012, 08:36:48 pm
I can't believe it, I appeared to have killed another two starters - that's right two!! Chookie was kind enough to send me some dehydrated starter and I mixed it up yesterday and this morning it looks like glag in the jar, and I started myown again on Monday and it looks like a mix of flour and dirty water. I don't know what I'm doing wrong. Maybe my jar was still warm after sterilizing or maybe using cooled boiled water isn't working or I'm starting out in too big a jar. I don't have many jars and they were either way to smal or too big so went for the big moccona jars.

Forgot to add this batch has been started with a brand new bag of untreated white bread flour from Marge and Marees in Heidelberg, I've never had trouble with their flour and made a lovely loaf of bread yesterday so don't think thats the problem.
Title: Re: All About Sour Dough .
Post by: Aussie Brenda on October 31, 2012, 08:54:05 pm
Wonder, it took me two weeks to get my starter active,I just kept feeding it , if I had too much in the jar I would use some at one stage started another jar and then one day I had small bubbles and it's still going, nothing like the big bubbling that Gert gets but it is alive.
Title: Re: All About Sour Dough .
Post by: Wonder on October 31, 2012, 08:55:50 pm
Thanks Brenda, I'll leave them for a few days and then start feeding. The weather has turned cold again here but the heating is always on inside so they should be warm enough.
Title: Re: All About Sour Dough .
Post by: achookwoman on October 31, 2012, 09:25:09 pm
Wonder , don't think it is the flour or size of jar.  May be the water.  OR could be,  like AB says,  need to leave it longer.
If the starter with the water on top didn't small bad then it needed feeding.  Keep trying. 
Title: Re: All About Sour Dough .
Post by: Wonder on October 31, 2012, 10:45:05 pm
A bit disheartened this morning as I was hoping to be able to bake some sourdough on cup day because I'll have a whole day at home, but I'll keep trying.
Title: Re: All About Sour Dough .
Post by: Gertbysea on October 31, 2012, 11:06:25 pm
Starting my rye sour dough starter.

(http://img.tapatalk.com/d/12/11/01/ybuzyzes.jpg)

Organic rye in bowl. 3 minutes on 9

(http://img.tapatalk.com/d/12/11/01/ady5uhar.jpg)

50 gms rye flour 100 cooled boiled water


(http://img.tapatalk.com/d/12/11/01/7arumu5a.jpg)

Waiting for the yeasties

(http://img.tapatalk.com/d/12/11/01/5upata2y.jpg)

Wish me luck.

Gert
Title: Re: All About Sour Dough .
Post by: Amy :-) on October 31, 2012, 11:36:56 pm
Good luck Gertie ;)

If I was brave enough to do a sourdough I would want to try a rye one ;D
Title: Re: All About Sour Dough .
Post by: Kimmyh on November 01, 2012, 01:56:03 am
Good luck with your capture Gert.
Title: Re: All About Sour Dough .
Post by: Wonder on November 01, 2012, 02:19:13 am
Good luck Gert
Title: Re: All About Sour Dough .
Post by: achookwoman on November 01, 2012, 02:54:54 am
Wonder,  the problem with SD is that YOU have to fit in with it.  
Gert go for it.
Title: Re: All About Sour Dough .
Post by: Wonder on November 01, 2012, 03:17:02 am
I'll just start feeding them and see how they go. Brenda said her's took two weeks so that gives me a bit of encouragement. Maybe I'll cahnge my goal to having a home made loaf of sour dough in 2013 instead of 2012.
Title: Re: All About Sour Dough .
Post by: Gertbysea on November 01, 2012, 04:18:40 am
White starter using rye flour I had in the pantry. Not the new stuff.

1030

(http://img.tapatalk.com/d/12/11/01/juvepe4a.jpg)

(http://img.tapatalk.com/d/12/11/01/y5e6eze8.jpg)

(http://img.tapatalk.com/d/12/11/01/ynuqe4ab.jpg)

(http://img.tapatalk.com/d/12/11/01/sehepyha.jpg)
Title: Re: All About Sour Dough .
Post by: Gertbysea on November 01, 2012, 04:20:28 am
1430

(http://img.tapatalk.com/d/12/11/01/se6uqu9e.jpg)


(http://img.tapatalk.com/d/12/11/01/u8u5eged.jpg)

The pizza has not risen but  that is ok by me.

Gert
Title: Re: All About Sour Dough .
Post by: Wonder on November 01, 2012, 04:32:33 am
The load looks good Gert. Interesting the the loaf has risen but not the pizza
Title: Re: All About Sour Dough .
Post by: Gertbysea on November 01, 2012, 05:00:34 am
I guess I should have pricked it.

(http://img.tapatalk.com/d/12/11/01/a2e6uhud.jpg)
Title: Re: All About Sour Dough .
Post by: achookwoman on November 01, 2012, 05:02:44 am
Gert,  thanks for all the photos.  Love to see what others are doing.  All looks good.  Can you split the Pizza base ?
Title: Re: All About Sour Dough .
Post by: Gertbysea on November 01, 2012, 05:08:06 am
I am sure I can

(http://img.tapatalk.com/d/12/11/01/a9y2u9a5.jpg)
Title: Re: All About Sour Dough .
Post by: Gertbysea on November 01, 2012, 05:09:13 am
Here is the pair .

(http://img.tapatalk.com/d/12/11/01/rady4u8e.jpg)

Very funny about the pizza one.

Gert
Title: Re: All About Sour Dough .
Post by: Delightful Den on November 01, 2012, 05:12:15 am
The bread looks good Gert.
Title: Re: All About Sour Dough .
Post by: Gertbysea on November 01, 2012, 06:41:08 am
Not so great but oh  so delicious.

(http://img.tapatalk.com/d/12/11/01/megy8a6u.jpg)
Title: Re: All About Sour Dough .
Post by: Delightful Den on November 01, 2012, 06:52:48 am
Why not great?  It looks pretty good from the photos. The texture looks good and it has risen quite well.
Title: Re: All About Sour Dough .
Post by: Amy :-) on November 01, 2012, 06:53:43 am
It looks excellent Gert ;)
Title: Re: All About Sour Dough .
Post by: cookie1 on November 01, 2012, 07:08:12 am
I have made Yoke's pumpernickel bread but left the prunes out. It's not bad for a change. Very heavy though.
Title: Re: All About Sour Dough .
Post by: cookie1 on November 01, 2012, 07:11:30 am
Gert from memory rye doesn't rise as much. I love rye breads, even 100% rye. Although that is very heavy.
Title: Re: All About Sour Dough .
Post by: achookwoman on November 01, 2012, 09:00:14 am
Gert,  looks good to me.  Could perhaps proved a little longer,  I can tell this by the crack around the edge.   At least it's an even crack.  My last loaf had a  crack along just 1 side. 
Title: Re: All About Sour Dough .
Post by: Gertbysea on November 01, 2012, 09:24:06 am
Yes you are right. I could have  and should have left it a bit longer. Ah well it is still delicious to eat.

Gert
Title: Re: All About Sour Dough .
Post by: jeninwa on November 01, 2012, 09:26:55 am
Looks good to me Gert.
Title: Re: All About Sour Dough .
Post by: Greyhoundmum on November 01, 2012, 09:30:46 am
Can anyone tell me what the usual cooking time is for a loaf made to the method on page one of this thread?
Title: Re: All About Sour Dough .
Post by: achookwoman on November 01, 2012, 11:04:47 am
Can anyone tell me what the usual cooking time is for a loaf made to the method on page one of this thread?
Depends a lot on size and shape of tin.  I usually bake at 200 FF, for 15 mins, turn tin around,  then 15 mins, then out of tin,  lay on side then 10 mins.  Test for cook with thermometer and another 5/10 mins,  if needed.
Title: Re: All About Sour Dough .
Post by: Greyhoundmum on November 01, 2012, 11:12:25 am
Well here goes, my very first sour dough loaf.  I kneaded it this morning and then put it in a warm place in my Le Cruset 24 cm pan until i got back from work   It didn't rise that much but I think the pan is too big for it.   I am happy at least it resembles bread.  Can't wait to taste it.

(http://img.tapatalk.com/d/12/11/01/za5a5enu.jpg)
Title: Re: All About Sour Dough .
Post by: judydawn on November 01, 2012, 11:20:57 am
Certainly looks better than my first loaf GHM.  Just the right size for bruschetta too.
Title: Re: All About Sour Dough .
Post by: Kimmyh on November 01, 2012, 11:29:14 am
Looks better than my first loaf too GHM. Hope it tastes yummy.
Title: Re: All About Sour Dough .
Post by: EmeraldSue on November 01, 2012, 11:44:03 am
GHM that looks pretty good. I've got my first loaf in the oven now. JD kindly gave  me some starter on the weekend and I've been feeding it. I've left it out of the fridge for the last few days. I'm unsure about how long I'm supposed to wait between feeding the starter and mixing the dough. I fed it about an hour before I mixed the dough, so I'll see how we go. It took about 4 hours to rise. I've made a half batch and put it in a small loaf tin
(http://img.tapatalk.com/d/12/11/01/y4anura8.jpg)(http://img.tapatalk.com/d/12/11/01/e8ysy2a7.jpg)
My only problem so far is that my thermochef struggled mixing the dough even though it was a half batch. I love my TC, but it does struggle with bread
Title: Re: All About Sour Dough .
Post by: EmeraldSue on November 01, 2012, 12:10:35 pm
Ok. The loaf is out of the oven. Pity it's now 10.40pm and it's bedtime. Too late to try it fresh from the oven. :(
Smells good, but it's only a small loaf. Can't wait to cut it open and taste it.
Guess what I'll be having for brekkie :)
(http://img.tapatalk.com/d/12/11/01/byheqape.jpg)
Title: Re: All About Sour Dough .
Post by: EmeraldSue on November 01, 2012, 12:19:49 pm
DH couldn't resist the loaf. He has cut the end off and eaten it, and given me the thumbs up. (http://img.tapatalk.com/d/12/11/01/2u6e8u4a.jpg)
Title: Re: All About Sour Dough .
Post by: Delightful Den on November 01, 2012, 01:15:37 pm
Good looking loaf of bread ES.
Title: Re: All About Sour Dough .
Post by: Kimmyh on November 01, 2012, 07:25:25 pm
Well done ES it looks great.
Title: Re: All About Sour Dough .
Post by: achookwoman on November 01, 2012, 07:35:47 pm
ES, looks good.  The general rule is to feed and it usually takes 7 hours to be active enough to make bread.  There are variables,  such as how hot it is and how active it is before you feed it.
AB, keep going, you are on the right path. 
Title: Re: All About Sour Dough .
Post by: Wonder on November 01, 2012, 08:31:40 pm
Everyone's bread looks fantastic, I'm very jealous.
Title: Re: All About Sour Dough .
Post by: Frozzie on November 01, 2012, 08:37:58 pm
You will get there wonder.. Havent tried myself yet.. Keep at it 😊

Chookie is always around to help you 😁😁
Title: Re: All About Sour Dough .
Post by: achookwoman on November 01, 2012, 08:41:36 pm
Wonder you are making good yeast bread so you are well on the way.  
Title: Re: All About Sour Dough .
Post by: Gertbysea on November 01, 2012, 09:46:30 pm
Next  SD I am going to make it at night, go to bed and bake it in the morning.

Gert
Title: Re: All About Sour Dough .
Post by: achookwoman on November 01, 2012, 09:50:08 pm
Gert,  good idea,  but if it is very active it might be calling out to you at 2.00 am.
Title: Re: All About Sour Dough .
Post by: Gertbysea on November 01, 2012, 09:54:26 pm
Gert,  good idea,  but if it is very active it might be calling out to you at 2.00 am.

By that do you mean is has overflowed the pan ans is creeping into my bed? LOL!

Gert
Title: Re: All About Sour Dough .
Post by: achookwoman on November 01, 2012, 09:58:58 pm
Gert,  good idea,  but if it is very active it might be calling out to you at 2.00 am.

By that do you meet is has overflowed the pan ans is creeping into my bed? LOL!

Gert

Yes,  Gert,  that is exactly what I mean.  What fun.!!!
Title: Re: All About Sour Dough .
Post by: judydawn on November 01, 2012, 10:13:00 pm
ES, it didn't take you long to make your first loaf, looks pretty good to me.  Must admit I can't wait to cut that end slice off either but I have shown restraint lately and do wait until it has cooled down to warm.  It's great to see Chookie's little babies being set to work around Adelaide - that's 4 lots given from the original batch Chookie gave me (Katie, Karen, ES & Trudy).

Living in the tropics Gert, it has to be so much easier to get your dough to rise than us in the south of the country but with summer around the corner, it has to make our SD making easier.  Chookie can any dough rise too quickly for it's own good?
Title: Re: All About Sour Dough .
Post by: achookwoman on November 01, 2012, 10:43:38 pm
Yes Judy,  it can get out of hand and rise too quickly.  It eats the flour, creates lots of bubbles, and exhausts its self.   You  can knock it down,  give it a bit more flour and set it to rise again.  i have had this happen a few times.  All part of the learning experience.
Title: Re: All About Sour Dough .
Post by: Greyhoundmum on November 02, 2012, 12:47:33 am
ES love the look of your loaf, did it live up to your expectations when you tasted it this morning?
Title: Re: All About Sour Dough .
Post by: judydawn on November 02, 2012, 12:49:45 am
Yes Judy,  it can get out of hand and rise too quickly.  It eats the flour, creates lots of bubbles, and exhausts its self.   You  can knock it down,  give it a bit more flour and set it to rise again.  i have had this happen a few times.  All part of the learning experience.

Good heavens, why would it want to eat itself and end up exhausted  :o :o  I hope mine never does that - how will I know it is exhausted Chookie  :P
Title: Re: All About Sour Dough .
Post by: KarenH on November 02, 2012, 12:50:53 am
Fantastic first effort ES!  That loaf looks great! 
Title: Re: All About Sour Dough .
Post by: EmeraldSue on November 02, 2012, 03:20:03 am
My loaf is all gone.  When I woke up this morning, the loaf had shrunk. I think DH helped himself to more after I went to bed!
The kids had toasted this morning and I've just finished the last of it for lunch. I'm really, really happy :) :) :)
It tastes good- it has a subtle rosemary flavour as I used the rosemary salt that I'd made.
I can't wait until the next loaf is ready. I fed my starter T about 6.30 this morning and have just mixed up a whole batch which is now proving in the car. I was going to cook it in my cast iron pot, but I'm a little worried that the pot is too big - it's a 26cm pot. Instead, I've put it in a loaf tin.
Should I feed my starter again tonight or leave it until tomorrow morning?
Thanks for all your kind words and encouragement.
Title: Re: All About Sour Dough .
Post by: judydawn on November 02, 2012, 03:33:02 am
This is what Chookie says in her Sour Dough recipe and process (http://www.forumthermomix.com/index.php?topic=6824.0) thread which I have just bumped for those currently making sourdough.

"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."

Title: Re: All About Sour Dough .
Post by: Gertbysea on November 02, 2012, 06:04:33 am
My rye starter after 2 days outside


(http://img.tapatalk.com/d/12/11/02/atavarez.jpg)

(http://img.tapatalk.com/d/12/11/02/pyryme6y.jpg)

Gert
Title: Re: All About Sour Dough .
Post by: achookwoman on November 02, 2012, 06:45:48 am
OMG,  gert yoou have some monster bugs up there.
Title: Re: All About Sour Dough .
Post by: KarenH on November 02, 2012, 06:50:40 am
2 days - is that all  :o :o :o

Like chookie said - monster bugs.  Its not just the cockroaches that are big and tough up in QLD apparently  ;D ;D
Title: Re: All About Sour Dough .
Post by: Gertbysea on November 02, 2012, 06:50:42 am
Big feral yeasties,

Gert
Title: Re: All About Sour Dough .
Post by: Cornish Cream on November 02, 2012, 09:15:18 am
Blimey Gert that's truly amazing :o
Title: Re: All About Sour Dough .
Post by: Wonder on November 02, 2012, 10:35:39 am
Gert that's amazing. I now have two dormant starters on the kitchen bench. I'll just keep feeding them and see hw they go.
Title: Re: All About Sour Dough .
Post by: judydawn on November 02, 2012, 10:37:01 am
Wonder, what are you feeding your starters?
Title: Re: All About Sour Dough .
Post by: EmeraldSue on November 02, 2012, 11:25:24 am
Gert,
That starter looks amazing. Can't wait to see a picture of the finnished loaf.
My second loaf rose really well and I was about to cook it, but life got in the way and I had to take my son to kanga cricket. By the time I came back, the top had had deflated, and bits had dropped off the sides. I probably should have knocked it down and let it rise over night, but we don't have any other bread in the house, so I cooked it. I've just eaten the crust and it is delicious.  Can't wait to try my third loaf......
Title: Re: All About Sour Dough .
Post by: Gertbysea on November 02, 2012, 08:31:04 pm
I think I am finally getting it achookwoman. Sour dough especially needs patience. When my rye is ready I am going to take it slowly and make an awesome loaf.

Gert
Title: Re: All About Sour Dough .
Post by: Wonder on November 02, 2012, 09:10:45 pm
Flour and water Judy, but I think a bit lie everyone in my house they are a bit slack when it comes to eating and may have very small appetites! We found our two dogs replicate the kids so maybe my new pets are the same. I'll keep giving them small amounts everyday and see how they go. We are heading for warmer weather so that might help them along.
Title: Re: All About Sour Dough .
Post by: Frozzie on November 03, 2012, 05:42:19 am
Cant wait gert!!  Im sure you will rock it!!
Title: Re: All About Sour Dough .
Post by: judydawn on November 03, 2012, 06:31:59 am
So you are using bakers flour and either boiled cooled water or filtered water Wonder?  What quantities of each?
Title: Re: All About Sour Dough .
Post by: Csoki on November 03, 2012, 06:55:48 am
I have been very unsuccessful with my starter in the past so yesterday I took a big step...bit cheeky, really! I went to a bread shop and asked them whether they would give me some of their starter culture. They gave me about half a kilo, I just wanted a tiny bit. I put all but a small amount in the fridge last night. the small bit I fed with equal amounts of warm filtered water and plain flour initially and as it got nice and bubbly and had risen after a few hours on the bench, this morning I fed it again, just the same but this time I used  bread flour. In another 6hrs or so it started bubbling and was risen again, so I decided to use some of it to bake a fruit and seed bread- which I had never done with sourdough.  I now have two gorgeous looking cobbs baking in the oven, laden with organic raisins, dried apricots, pepitas, linseeds and sunflower seeds. I cannot believe my good fortune, looks like they are going to work out perfectly. Soooo excited!  ;D
Title: Re: All About Sour Dough .
Post by: judydawn on November 03, 2012, 07:00:15 am
How lucky were you Csoki, I couldn't even get a bit of fresh yeast from any of the bakeries I visited let alone asking for some sour dough starter  :o 
Title: Re: All About Sour Dough .
Post by: Csoki on November 03, 2012, 07:20:30 am
They were not exactly gracious about it and I don't think I would go back and ask again LOL but they did give it to me and I am making the most of it. Are you in Victoria Judy? Would be happy to share if I could get some to you. I have plenty of lovely active sourdough. I just hope I can keep them fed correctly and happy! My bread is cooked, I will post a pic soon.
Title: Re: All About Sour Dough .
Post by: judydawn on November 03, 2012, 07:24:41 am
No, I'm in SA Csoki and I do have some sourdough starter from the famous Chookie on the forum.  Thanks for your offer though.
Title: Re: All About Sour Dough .
Post by: Csoki on November 03, 2012, 07:29:29 am
Glad to hear you have some starter Judy! Sorry if I am sounding like a smarta**e, just excited. I had NEVER made anything with sourdough before  :-[
Title: Re: All About Sour Dough .
Post by: Csoki on November 03, 2012, 07:42:29 am
Here it is, still too hot to cut but can't wait:
Title: Re: All About Sour Dough .
Post by: judydawn on November 03, 2012, 08:29:23 am
Breadmaking of any description is exciting Csoki, we all still get excited each time we make bread. 

Your cobs look amazing, have you cut into one yet?
Title: Re: All About Sour Dough .
Post by: achookwoman on November 03, 2012, 09:11:13 am
Csoli,  these look terrific.  It doesn't much matter where/how you get your first bit of starter,  just keep it going.  It is good to share,  like you have offered some to Judy. Judy,  as mentioned has 'babies" all around Adelaide.  Cookie has 'babies" all around Perth.  I have 'babies' all around Australia, and even one in England.!!!!     Did you do 1 or 2 rises ?  Did you cover the cobs for the first bit of baking.?  You are allowed to get very excited as it is really such good fun.  At the moment i am experimenting with putting SD into a cold oven ,  to see if i can get a bit of extra oven bounce.  Keep up the good work and spread the SD word.
Title: Re: All About Sour Dough .
Post by: Aussie Brenda on November 03, 2012, 09:27:26 am
Csorki, you have done well the cobs look fantastic, I bought some SD starter with me in the van and made lovely rolls the other day but I did cheat and add a little teaspoon of yeast as I wanted to show off to my friends.   It worked they were really impressed. 
Title: Re: All About Sour Dough .
Post by: VieveMS on November 03, 2012, 09:38:08 am
Csoki, those loaves look great.  Well done!

Unfortunately I had to throw out my starter before it really even got started.  When I was feeding it, I gave the mixture a stir and a section of the glass jar broke (cheap Kmart jar).  Although it was a pretty clean break, I couldn't risk have any stray bits of glass in the mixture so tossed the lot.  Haven't got around to finding another jar yet to start my next lot.
Title: Re: All About Sour Dough .
Post by: Csoki on November 03, 2012, 09:40:31 am
Thanks all for the encouragement!  :D  I am a bit excitable when it comes to bread... Chooky, I did  two rises and got a nice bit of rise in the oven as well. I read someone's tip to put a handful of ice cubes into the baking dish of water just as you put the bread into the oven so I followed  that advice. I have cut into one of them and it is sooo yummy! It's not too sweet, there is cinnamon and mixed spice in the dough, which smells divine. In hindsight I was a little conservative with the dried fruit, which I might remedy next time. All in all, a very good first effort, even if I say so myself :). Especially given that I am in our holiday house, where my oven leaves a bit to desire.

 Chooky, I have one of those old fashioned Romertopf clay bakers, I might try baking bread in that.
Title: Re: All About Sour Dough .
Post by: Csoki on November 03, 2012, 09:44:00 am
Csoki, those loaves look great.  Well done!

Unfortunately I had to throw out my starter before it really even got started.  When I was feeding it, I gave the mixture a stir and a section of the glass jar broke (cheap Kmart jar).  Although it was a pretty clean break, I couldn't risk have any stray bits of glass in the mixture so tossed the lot.  Haven't got around to finding another jar yet to start my next lot.

How unlucky Vieve! I am sorry to hear that! I bought my jar in an op-shop for 99c.  If you are in Melbourne, I am happy to share my starter.
Title: Re: All About Sour Dough .
Post by: VieveMS on November 03, 2012, 09:46:02 am
Thanks for the offer Csoki but I am in Sydney. 

I might track down another jar tomorrow and try again though.
Title: Re: All About Sour Dough .
Post by: achookwoman on November 03, 2012, 09:49:07 am
Csoki,  that clay baker would be fantastic.  I would line it with baking paper so it doesn't stick.  i always put a dish with water in the bottom of the oven if the bread is in a tin.  not necessary if covered. The best SD fruit loaf I make has 300g of fruit, 120g Walnuts to 500 g of flour. I usually also add 1 Tablespoon of walnut oil.

AB,  that is not cheating,  just intelligent use of resources to get a good result.
Title: Re: All About Sour Dough .
Post by: Aussie Brenda on November 03, 2012, 09:54:16 am
SD fruit loaf sounds delish when I have enough starter in a day or two I'll give it ago, oh I don't have any tins with me.  Humm have to think about that.
Title: Re: All About Sour Dough .
Post by: achookwoman on November 03, 2012, 09:55:55 am
AB,  you can cook it in anything.  Pyrex, saucepan ?
Title: Re: All About Sour Dough .
Post by: Aussie Brenda on November 03, 2012, 10:00:00 am
I have a large round Corningwear bowl that would probably do.
Title: Re: All About Sour Dough .
Post by: achookwoman on November 03, 2012, 10:08:09 am
AB,  sounds good.
Title: Re: All About Sour Dough .
Post by: Csoki on November 03, 2012, 10:48:26 am
AB, your bread sounds great! I had a good giggle at wanting to impress your friends  ;D
I never thought of baking bread in Pyrex etc but I will experiement, let me know how it goes if you try it AB.

Chooky, sounds like I really underestimated the fruit for my bread, I probably only added about 100-120g all up. Wow, walnuts sound like a great idea! Must try!


Title: Re: All About Sour Dough .
Post by: Kimmyh on November 03, 2012, 11:01:28 am
Well done Csoki your cobs look fantastic. I am excited for you too. :)
Title: Re: All About Sour Dough .
Post by: Wonder on November 04, 2012, 12:31:43 am
Csoki, that bread looks amazing, great idea to ask at a bakery. Where in Melbourne are you?

I think I might finally have some success. The starter from Chookie looks like its bubbling again and I might be imaging it but I think my own might have some very small bubbles. I've fed chookies with 1/2 cup of flour and some water again this morning and it's already bubbling again, I gave mine just a tablespoon of flour and water.

Chookie, what quantities should I feed your starter with, and do I feed each time all the bubbles reappear or wait?
Title: Re: All About Sour Dough .
Post by: Csoki on November 04, 2012, 12:46:48 am
Thanks Wonder, I am in Eltham. Where are you? Good going on the SD starter. I have started keeping mine in the fridge now, I have heaps now, ended up with two jars as I wanted to feed the one I got from the bakery to make sure it becomes "my pet" :), plus I used a bunch for the cobbs.  I just hope I don't kill my pet with kindness. Maybe if I think of it as "animal" it will work better as I am good with animals but terrible with plants LOL


Title: Re: All About Sour Dough .
Post by: Wonder on November 04, 2012, 01:17:50 am
Not far away in Heidelberg - almost neighbors.
Title: Re: All About Sour Dough .
Post by: achookwoman on November 04, 2012, 04:27:49 am
Csoki, that bread looks amazing, great idea to ask at a bakery. Where in Melbourne are you?

I think I might finally have some success. The starter from Chookie looks like its bubbling again and I might be imaging it but I think my own might have some very small bubbles. I've fed chookies with 1/2 cup of flour and some water again this morning and it's already bubbling again, I gave mine just a tablespoon of flour and water.

Chookie, what quantities should I feed your starter with, and do I feed each time all the bubbles reappear or wait?
Wonder,  depends on how active it is.  General rule ,  1/2 cup once a day,  but if very active you can feed it twice a day.
Title: Re: Re: All About Sour Dough .
Post by: Greyhoundmum on November 04, 2012, 05:55:36 am
The best SD fruit loaf I make has 300g of fruit, 120g Walnuts to 500 g of flour. I usually also add 1 Tablespoon of walnut oil.


Chookie would you add the fruit to TMX during the last minute of kneading ? or in at the beginning?

I have a loaf on the go now, here it is rising in my warming drawer as it is not so warm in Perth today it has its little shower cap on. (http://img.tapatalk.com/d/12/11/04/tygudy8a.jpg)
Title: Re: All About Sour Dough .
Post by: achookwoman on November 04, 2012, 06:21:10 am
GHM,  I actually kneaded it in by hand , after the first rise.  I have kneaded it  in,  in the last min. Of kneading, also.   Poke in any fruit that is sticking out,  as it burns.
The loaf in the photo looks good.  Let it double ,  give it a foil cap,  to keep the steam in,  for the first 30 mins.  If you can't manage this,  just spray with water and put water in bottom of oven.  Or you could try the new method that I am playing around with,  put the loaf into a cold oven and turn the heat to 200/220. You will have to  bake it for longer.  Good luck.
Title: Re: All About Sour Dough .
Post by: Delightful Den on November 04, 2012, 09:23:17 am
Second lot of bread today. First was sourdough rye using the overnight method. I started it last night. The second one I used the method front front of this thread.

I fed the starter lady night after starting the first loaf then again this morning. At lunch time I made a loaf of sourdough pumpernickel.

(http://img.tapatalk.com/d/12/11/04/etezyzu4.jpg)

(http://img.tapatalk.com/d/12/11/04/aju2atu5.jpg)

The recipe will follow.
Title: Re: All About Sour Dough .
Post by: judydawn on November 04, 2012, 11:15:40 am
Nice looking loaf Den, you are going well with your baking.
Title: Re: All About Sour Dough .
Post by: VieveMS on November 04, 2012, 11:18:31 am
That looks delicious DD.  Can't wait to see the recipe although I haven't got my second starter brewing yet...
Title: Re: All About Sour Dough .
Post by: achookwoman on November 04, 2012, 11:21:27 am
Dd,  that looks delicious.  Texture looks perfect.  Are you happy with it ?
Title: Re: All About Sour Dough .
Post by: Delightful Den on November 04, 2012, 11:58:32 am
I am happy with it Chookie.

Thanks JD and VieveMS.

I have now run out of rye flour after feeding my starter so I think I will get another jar and make a white starter until I can get more rye flour next weekend.
Title: Re: All About Sour Dough .
Post by: Gertbysea on November 04, 2012, 08:18:00 pm
Oh boy Den I can't wait or your pumpernickel  recipe. I will have enough rye starter this week. That is awesome.

Was your dough wet or firm?

Gert
Title: Re: All About Sour Dough .
Post by: Wonder on November 04, 2012, 11:14:47 pm
That looks great Den.

I think I'll keep to feeding once a day as there are small bubbles but not like in your photos Chookie. I'll give it a bit more time I think.
Title: Re: All About Sour Dough .
Post by: achookwoman on November 05, 2012, 12:27:08 am
That looks great Den.

I think I'll keep to feeding once a day as there are small bubbles but not like in your photos Chookie. I'll give it a bit more time I think.
OK,  Wonder.  Give it a good stir after you feed it.
Title: Re: All About Sour Dough .
Post by: Delightful Den on November 05, 2012, 01:32:49 am
Oh boy Den I can't wait or your pumpernickel  recipe. I will have enough rye starter this week. That is awesome.

Was your dough wet or firm?

Gert

The dough was wet Gert. I used the method from the front of this thread with 400g starter 500g flour and 250g water. The recipe is here (http://www.forumthermomix.com/index.php?topic=11676.0).
Title: Re: All About Sour Dough .
Post by: Csoki on November 05, 2012, 01:42:39 am
Wow, your rye bread looks fantastic Den! I have just bought pure rye flour, is that what you used?
Title: Re: All About Sour Dough .
Post by: Delightful Den on November 05, 2012, 01:53:22 am
Csoki the one pictured above is Pumpernickel. I used a combination of rye, wholemeal and bread flour with some cornmeal or polenta. I have linked to the recipe a couple of posts up. Just click on the underlined word.
Title: Re: All About Sour Dough .
Post by: Csoki on November 05, 2012, 01:53:59 am
Chookie, I need your advice. I have made white sourdough today. Mixed it last night and left it to rise overnight. Found a beautiful, risen dough this morning. I baked two smallish loaves (have no tin here with me). The loaves look quite good but they are a bit "doughy". It maybe my oven as I am not at home. I had a dish with water in the oven and added in ice cubes just before placing the bread in to create steam. The taste is also quite sour- I used your basic recipe at the beginning of this thread. What do you think, I would appreciate your advice.
Cheers,
Klara
Title: Re: All About Sour Dough .
Post by: Csoki on November 05, 2012, 01:56:21 am
Thanks Den, I missed that!  :-[ I will have a look now...
Title: Re: All About Sour Dough .
Post by: Gertbysea on November 05, 2012, 02:30:00 am
Rye doing well
(http://img.tapatalk.com/d/12/11/05/pu9yry2u.jpg)

Gert
Title: Re: All About Sour Dough .
Post by: achookwoman on November 05, 2012, 03:21:22 am
Kara, it hasn't risen enough, probably needs another hour or two.  You need a thermometer to test for done ness.  However it will be doughy if it hasn't risen enough.  Freeform SD needs to be covered for the first stage of baking.  A stainless steel bowl turned over the loaves works quite well. 
Title: Re: All About Sour Dough .
Post by: Csoki on November 05, 2012, 04:55:00 am
Thanks for the advice Chookie! Now that it has cooled down completely, it is a lot less doughy, so it is quite edible. The first rise was about 9hrs, the second rise (after shaping) was probably only an hour to 90min. Do you mean that the 2nd rise was too short? Is that the reason for the sour taste as well?  I am not at home and forgot to bring bread tin, next time I'll try baking it in a tin at least until I get the feel for what it should look like.
Thanks again!
Klara
Title: Re: All About Sour Dough .
Post by: Gertbysea on November 05, 2012, 05:27:19 am


Klara you loaf  looked great like a ciabatta which is what I would like to do.  The bread should have that slightly sour flavour as that is the point of the sour dough. Yummy.

Gert
Title: Re: All About Sour Dough .
Post by: achookwoman on November 05, 2012, 06:29:50 am
Klara,  in this case the strong SD taste was from the first rise.  The second rise was far too short.   Keep trying as you are nearly there.
Title: Re: All About Sour Dough .
Post by: EmeraldSue on November 06, 2012, 02:53:15 am
I baked my 3rd loaf last night. It's getting better all the time , but still room for improvement. My oven got a little over enthusiastic and burnt the top a little, but it tastes really good. I had some for lunch today with capsicum relish, ham, havarti cheese and lettuce. Yum :)
(http://img.tapatalk.com/d/12/11/05/5abuny9y.jpg)
Title: Re: All About Sour Dough .
Post by: obbie on November 06, 2012, 03:28:39 am
looks good
Title: Re: All About Sour Dough .
Post by: achookwoman on November 06, 2012, 04:33:07 am
ES,  the rise is perfect,  just put a sheet of foil over the top when it looks like burning.
Title: Re: All About Sour Dough .
Post by: judydawn on November 06, 2012, 04:55:35 am
Sue, you are going great guns - well done, our babies are working well it seems.
Title: Re: All About Sour Dough .
Post by: Kimmyh on November 06, 2012, 05:13:17 am
Sid attempt no 2: fed and left on bench overnight. Mixed up plain loaf today and has been sitting in tin covered with glad wrap for last 7 hours.  Mixture has bubbles on top but i dont think it has risen at all. How much longer should I leave it to rise??
Title: Re: All About Sour Dough .
Post by: achookwoman on November 06, 2012, 06:44:32 am
Kim,  put it in a cold oven.  Cover it with foil,  make a tent,  if you can.  Set oven to 200/220 and bake, it may rise a bit in the oven.You will have to add extra time .  If you have a thermometer us it .
Title: Re: All About Sour Dough .
Post by: cookie1 on November 07, 2012, 01:25:27 am
I am very happy. My sourdough starter survived while I was away.  I fed him yesterday and am building him up with feeds today. Just like having a baby. ;)
Title: Re: All About Sour Dough .
Post by: Wonder on November 07, 2012, 01:54:47 am
I think my starters are starting be be more active with bubbles but they don't seem to doubling in size. I fed again this morning and will see what it looks like when I get home. Can you leave it too long between feeds? I'm not working from home this week so can only feed in the morning and then leave for the day so don't know what it's getting up to while I'm gone.
Title: Re: All About Sour Dough .
Post by: Kimmyh on November 07, 2012, 01:58:16 am
Thanks for all your help ACW but sadly second loaf was a failure like the first. I am worried my bread flour used for the starter was stale. So am going to start again and will let you know how I go. Thanks again for your help :)
Title: Re: All About Sour Dough .
Post by: Gertbysea on November 07, 2012, 03:17:10 am
Personally I am convinced that patience is needed for sour dough.my rye starter is doing well and I am thinking it may take two days to make the dame thing. I am going o do Delightful Dens pumpernickel and I am all out of polenta so shopping I must go. Before I start I will be assembling everything and thinking about it. This will be a once off I am sure and I want to get it right.

Gert
Title: Re: All About Sour Dough .
Post by: achookwoman on November 07, 2012, 06:25:35 am
Kim,  that is not good.  It sometimes takes 3/4 times to get it right.  Fresh flour might help.  Are you using filtered water.?

Gert,  you are sounding very scientific about this loaf.  Hope it all goes well.
Title: Re: All About Sour Dough .
Post by: Gertbysea on November 07, 2012, 07:07:16 am
Oh yeah chookie I am making this a project. I"ll let you know when I start so you can guide me.

Gert
Title: Re: All About Sour Dough .
Post by: achookwoman on November 07, 2012, 07:52:26 am
My pleasure Gert,  but I think you have come to an understanding with your SD and won't need my help.
Title: Re: Re: All About Sour Dough .
Post by: *suzanne* on November 07, 2012, 08:22:51 am
Ok after reading this thread over and over again and having success at a normal loaf I think I am ready to attempt this.So tomorrow after work I will get my jars and off we go....wish me luck
Title: Re: All About Sour Dough .
Post by: achookwoman on November 07, 2012, 09:30:42 am
Go for it Suzanne.  There is nothing like hands on experience.
I will be out of touch for the next 3 days but there in plenty of experience here to help you if you need it,
Title: Re: All About Sour Dough .
Post by: TraceTrace on November 07, 2012, 01:54:52 pm
I've just put my first flour/water combination outside yesterday, so fingers crossed something happens soon. All the flour in my starter seems to keep settling and the water is sitting on top of it so I just keep stirring it back together - is that the right thing to do?
Title: Re: All About Sour Dough .
Post by: Delightful Den on November 07, 2012, 02:09:01 pm
Yes TT when the water separates out of your starter just stir it back in.
Title: Re: All About Sour Dough .
Post by: Wonder on November 07, 2012, 11:24:47 pm
TT that happens with mine as well. I find if the consistency is quite thin it seperates but as I add more flour it seems to stay together. I haven't really had any luck with mine though.
Title: Re: All About Sour Dough .
Post by: TraceTrace on November 08, 2012, 01:21:09 am
Ooh I've just been outside to give my starter a stir and I've got bubbles!! I'll leave it outside for another day and then I'll bring it in :) Yay!!
Title: Re: All About Sour Dough .
Post by: Gertbysea on November 08, 2012, 03:09:24 am
This is my organic rye sour dough starter now. Nearly enough for the pumpernickel.

(http://img.tapatalk.com/d/12/11/08/anajamaj.jpg)



Gert
Title: Re: All About Sour Dough .
Post by: Wonder on November 08, 2012, 04:06:44 am
I am soooo jealous Gert, how long has that been going?
Title: Re: All About Sour Dough .
Post by: Gertbysea on November 08, 2012, 04:50:23 am
About a  week I think.

Gert
Title: Re: All About Sour Dough .
Post by: EmeraldSue on November 08, 2012, 08:53:16 pm
That is amazing Gert. Mine had never looked as bubbly as that.
I've taken mine out of the fridge as I need to make some more bread on the weekend. There is just a little of the loaf left that I made earlier in the week- it makes wonderfully crisp toast & that's what I'll have for brekky this morning :)
Title: Re: Re: All About Sour Dough .
Post by: Wonder on November 08, 2012, 09:54:56 pm
Ok so today finally looks like the day. I fed both starters this morning and now wondering if I was starving my starter. It bubbled up and was much bigger after only a few hours so have made the dough and have it sitting out in the sun all covered up.(http://img.tapatalk.com/d/12/11/09/y3e6uvyq.jpg)
This is after feeding
(http://img.tapatalk.com/d/12/11/09/e6e3a9uz.jpg)
In the tmx waiting for other ingredients
(http://img.tapatalk.com/d/12/11/09/e4a7yje9.jpg)
In the bowl waiting to double

The dough could probably have used a little more water but ill see how it goes. Fingers crossed.
Title: Re: All About Sour Dough .
Post by: Gertbysea on November 08, 2012, 11:06:03 pm
For some reason I can't access the pumpernickel thread from Tapatalk so I will put my sour dough pumpernickel loaf here for the moment.

I used Delightful Den's recipe substituting  50 mils of water with 50 mils of very strong fresh coffee.

I have found that my newly calibrated scale on my Thermothingy are still10 gms off so I measured everything on my scales.

Normally I do not line or grease or even wash my bread tins as per a bakers advice but my biggest pan has holes along the sides at the bottom and I was afraid of maybe some ooze which would make it hard to remove. I need not  have worried as the dough was wet but firm. It looks exactly like a pumpernickel  dough should look.

Bugger Tapatalk is mucking up so I will have to post pics later

(http://img.tapatalk.com/d/12/11/09/papyqeba.jpg)

(http://img.tapatalk.com/d/12/11/09/uveveve8.jpg)

(http://img.tapatalk.com/d/12/11/09/anyzuza2.jpg)

Gert
Title: Re: All About Sour Dough .
Post by: Wonder on November 08, 2012, 11:29:41 pm
I couldn't add photos either Gert.

It looks like my sour dough starters have finally decided to come alive, both are very active now and I'm wondering what I should do. As above I've made a loaf with my home made starter and after adding flour back in it's already doubled again. think I might put it in the fridge. Chookie's starter has also taken off so I might make a loaf with hers as per the recipe in the Cherokee starter thread and see if we can any difference in the finished loaves.
Title: Re: All About Sour Dough .
Post by: Gertbysea on November 09, 2012, 12:10:00 am
Unbelievably it has started to rise Already. I am going out for a few hours. I am so nervous.

(http://img.tapatalk.com/d/12/11/09/5u9etu9u.jpg)

Gert
Title: Re: All About Sour Dough .
Post by: CreamPuff63 on November 09, 2012, 12:22:19 am
I'll keep my fingers crossed in the meantime...
Title: Re: Re: All About Sour Dough .
Post by: Wonder on November 09, 2012, 12:51:53 am
Mine has doubled in only 4 hours. Putting it in the oven now in a covered cast iron pot, will see how it goes.(http://img.tapatalk.com/d/12/11/09/be5a4e9a.jpg)
(http://img.tapatalk.com/d/12/11/09/u3amyzyt.jpg)

It did deflate a little when I tipped it into the pot so will be interesting to see what I have when I take the lid off.
The weather has cooled so glad I got this on early.
Title: Re: All About Sour Dough .
Post by: judydawn on November 09, 2012, 12:53:43 am
Good luck Wonder, it's time to have some success.
Title: Re: Re: All About Sour Dough .
Post by: Wonder on November 09, 2012, 01:40:51 am
The finished loaf. It didn't rise much in the oven at all. Not sure what I need to do. The dough was very aerated when I put it in the dish and deflated on moving. Maybe next time ill try proving it in the pot rather than having it heating in the oven.
(http://img.tapatalk.com/d/12/11/09/yje7e3y2.jpg)
Title: Re: All About Sour Dough .
Post by: Delightful Den on November 09, 2012, 02:27:51 am
Wonder I would prove it in the pot.  I have had loaves of mine deflate just moving the bread tins around to keep them in a warm spot.
Title: Re: All About Sour Dough .
Post by: Wonder on November 09, 2012, 04:11:23 am
The crumb is quit heavy but was nice with some butter. I didn't notice a sour taste which is a bit of a shame, I think it proved too quickly. I've got  another one proving using chookies starter and using her longer double proving method so will see how that one goes.

Den I really like heating up the pot while the oven is heating and putting the dough in while still hot, I find it gives a really crispy crust. It looks like ill need to practice more with the sour dough before using that ethos though.
Title: Re: All About Sour Dough .
Post by: Gertbysea on November 09, 2012, 04:13:14 am
Look at my pumpernickel now.

(http://img.tapatalk.com/d/12/11/09/ahu5ebe4.jpg)

Should I cook it or wait?

Gert
Title: Re: All About Sour Dough .
Post by: Wonder on November 09, 2012, 04:39:11 am
looks good Gert but I think i would leave it a little longer.
Title: Re: All About Sour Dough .
Post by: Gertbysea on November 09, 2012, 04:42:46 am
I am not in any hurry. So will wait.

Gert
Title: Re: All About Sour Dough .
Post by: achookwoman on November 09, 2012, 06:16:59 am
have been out for 2 days,  but Gert and Wonder you are doing well.

Gert,  that is still a very active starter that you are dealing with.  Great looking dough.

Wonder, just knocking the tin can deflate it,.As DD says.  You will still get a really crisp crust if you put it in the cast iron forthe second rise,  but need to spray with lots of water.  Keep going ,  you are doing fine.  When you first make a starter it does not have a strong SD taste,  it takes a while to build up to this.  Or it can develop the SD taste with a long ,  slow rise.
Title: Re: All About Sour Dough .
Post by: Gertbysea on November 09, 2012, 06:20:20 am
It had 8.5 hours  to rise . I didn't want it to go above the pan obviously so I put it into the oven with a cast iron top I got from the baker.
In 20 minutes I will remove the top according to Den.

Gert
Title: Re: All About Sour Dough .
Post by: achookwoman on November 09, 2012, 06:33:44 am
Sounds good Gert.
Title: Re: All About Sour Dough .
Post by: cookie1 on November 09, 2012, 06:38:15 am
This is all very exciting. I left my SD to rise in the fridge overnight. I have taken it out and will wait an hour or so before I cook it.
I must try the pumpernickel bread, better start a rye starter. Did you still use equal quantities of flour and water please?

Wonder, things are looking good. I've always found that any dough deflates if you disturb it.
Title: Re: All About Sour Dough .
Post by: Gertbysea on November 09, 2012, 06:50:30 am
Cookie1 I bought some organic rye. Ground it into flour and started with probably equal amounts of flour and water. After two days it was going crazy so I brought it inside and fed it two heaped tablespoons ever day with enough water to mix it into a sludge maybe 2-3 tablespoons. I used water from my boiling water system left overnight.

If you go to the sour dough pumpernickel thread you can see it. Unfortunately Tapatalk won't let me use that thread today so I put the finish here.

Oven 200c with lid on for 20 minutes. Back in for 10 the took it out of the oven and back in for 5 .

Smells Devine. Cooling on rack now.

(http://img.tapatalk.com/d/12/11/09/ezu4uved.jpg)

Gert
Title: Re: All About Sour Dough .
Post by: Gertbysea on November 09, 2012, 07:30:46 am
Of course I could not wait too long.

(http://img.tapatalk.com/d/12/11/09/4u7a3y5u.jpg)


Seriously delicious. Thank you all for the help.

Den it tastes just like the pumpernickel from my childhood.


Gert
Title: Re: All About Sour Dough .
Post by: Emme on November 09, 2012, 07:37:12 am
That is a great loaf Gert, must look up that recipe.  Thanks for the photos
Marie
Title: Re: All About Sour Dough .
Post by: Wonder on November 09, 2012, 07:42:50 am
That looks great Gert, glad the taste is what you are after.

I've had a loaf make with the reconstituted starter since this arvo and will leave it overnight and cook tomorrow. I've put it in the cast iron pot for the second rise so will be interested to see how much it rises overnight and any taste and texture difference.
Title: Re: All About Sour Dough .
Post by: EmeraldSue on November 09, 2012, 07:48:49 am
Can't wait to see your next loaf wonder.
Gert, that's a nice  looking loaf. I've just bought a 10kg bag of Lauke bakers flour, do that should keep me busy for a while :)
Title: Re: All About Sour Dough .
Post by: Wonder on November 09, 2012, 08:00:11 am
ES I'm surprised at how quickly I've gone through my 5 kg bag. I need to check out the cost of the laucke.
Title: Re: All About Sour Dough .
Post by: Delightful Den on November 09, 2012, 08:02:49 am
Gert it looks great. I am glad that the taste is what you were after too. 

Cookie I used equal parts of rye flour and water to start and feed my starter.

It has now developed such a strong sour taste that DW won't eat it any more. I love it.
Title: Re: All About Sour Dough .
Post by: judydawn on November 09, 2012, 08:52:23 am
Nice loaf Gretchen, congratulations to all those having success and experimenting with different ingredients at the moment.
Title: Re: All About Sour Dough .
Post by: cookie1 on November 09, 2012, 09:27:13 am
Thanks Gert and DD. I asked because Yoke  used a different ratio for rye. I like 1:1, like you so will do that.
The pumpernickel looks good.
ES you will be surprised how quickly the flour disappears.
Title: Re: All About Sour Dough .
Post by: Gertbysea on November 09, 2012, 10:08:37 am
I am really proud I made it from absolute scratch . I took some cookeD corned beef out of the freezer, sliced it thin, warmed it up made REAL Russian Dressing , and made a sandwich. Heaven. . It was a once off never to be repeated loaf of bread. The stress of the birth was almost too much.

It was a challenge more than anything.

Cookie I have not made tapioca in years. There is another challenge for me.  I used to open the instant packet . I do have some tapioca beads in the pantry and I do have some raspberries. Ummm?

Gert
Title: Re: All About Sour Dough .
Post by: Kimmyh on November 09, 2012, 10:09:40 am
Congratulations Gert and Wonder. Great looking loaves.
Title: Re: All About Sour Dough .
Post by: Katiej on November 09, 2012, 10:13:57 am
Well done Gert!  What a great result  ;D

Congratulations Wonder on your bread, I know you've had a lot of trouble with your starter.  Looking forward to the next loaf.

ES I've started to buy my flour in bulk also, it's amazing how much you can use!
Title: Re: All About Sour Dough .
Post by: achookwoman on November 09, 2012, 10:51:45 am
Gert,  that is fantastic.  We now have another true blue bread tragic.  You must make another loaf. ;D

Wonder,  keep at it and let us know how it goes.

For those buying bulk bread flour,  you can also use it in biscuits.  I buy Laucke 10k Crusty white Mix for $20,  it is sometimes on special for $14. 
Title: Re: All About Sour Dough .
Post by: KarenH on November 09, 2012, 11:28:40 am
A few weeks ago I bought 25kg Lauke bakers flour for $22 ....... I had to ask our local bakery to get it in for me, but they were happy to, and it is so much cheaper than in smaller bags. 
Title: Re: All About Sour Dough .
Post by: judydawn on November 09, 2012, 11:30:43 am
Great price Karen. 
Title: Re: All About Sour Dough .
Post by: EmeraldSue on November 09, 2012, 11:49:53 am
Wow, that's cheap. I paid $20 for 10 kg. mind you, I'm not sure where I would store 25 kg >:(
Title: Re: All About Sour Dough .
Post by: KarenH on November 09, 2012, 11:52:35 am
I could always go you halves on the next bag ES, that way you still get the cheap price and only have to deal with 12+kg flour.   - Mind you, we would get all white and floury dividing it up  ;D
Title: Re: All About Sour Dough .
Post by: EmeraldSue on November 09, 2012, 11:55:18 am
 ;D ;D ;D ;D ;D
Sounds good( not the all covered in flour bit though!)
Title: Re: Re: All About Sour Dough .
Post by: Greyhoundmum on November 09, 2012, 12:58:50 pm
Hi to all the champion sour dough cooks. It is almost the weekend so time to try my hand at sourdough again last loaf tasted way too sour for my liking. 
Can I confirm something? Is one rise then bake sufficient or is two rises best? The method I have used before I page one of this thread but in later posts I have been reading about the second rise.
Title: Re: All About Sour Dough .
Post by: cookie1 on November 09, 2012, 01:25:35 pm
I do 2 rises GHM! But I think a lot of people only do the one.
Title: Re: All About Sour Dough .
Post by: Delightful Den on November 09, 2012, 01:28:32 pm
I've done both methods GHM. The single rise from the front of this thread is how I made the pumpernickel.
Title: Re: All About Sour Dough .
Post by: achookwoman on November 09, 2012, 07:49:28 pm
I do both,  single and double rise.  It depends on the time I have and when I want to bake the loaf.   It is a time management thing,  for me. 
Title: Re: All About Sour Dough .
Post by: Greyhoundmum on November 09, 2012, 11:29:26 pm
Would love to make this weekend a two loaf weekend! It alas I have loaf one rising now and only about 150 ml left of starter.

How quick can I feed him up?? Just given him 1/2 cup and a stir, is it ok to feed twice a day??
Title: Re: All About Sour Dough .
Post by: Wonder on November 10, 2012, 02:32:18 am
Well the second loaf was a real flop.
(http://img.tapatalk.com/d/12/11/10/meqygy2e.jpg)

I tried the two rise method but it rose way to quickly yesterday afternoon and then just stayed the same overnight.

I've taken the starter out of the fridge and fed it this morning but it seems too active to wait until this afternoon so have put it back in the fridge again. I'm finding the timing really difficult.
Title: Re: All About Sour Dough .
Post by: achookwoman on November 10, 2012, 04:19:11 am
wonder, until you get it worked out, it needs 100%  of your attention.  you can't make it fit in with you,  you have to fit in with it.  After you have made a few good loaves, you can start. To manipulate the timing.
Title: Re: All About Sour Dough .
Post by: Gertbysea on November 10, 2012, 04:36:15 am
I agree chookie. It is all about patience and getting into sync with your  starter.

Gert
Title: Re: All About Sour Dough .
Post by: EmeraldSue on November 10, 2012, 04:51:19 am
It can be really frustrating though.
I forgot to feed mine before I left for the christmas pageant this morning. I fed it a few hours ago and it is bubbling away well, but I'll have to wait until teatime before I can knead the dough. This might end up with a second rise overnight as it will be too late to bake it tonight. (http://img.tapatalk.com/d/12/11/10/a5esy8er.jpg)
Title: Re: All About Sour Dough .
Post by: Wonder on November 10, 2012, 06:24:33 am
Cookie, with this loaf I was trying for your recipe from one of the other threads where you leave it overnight or maybe I miss read the instructions. It is the one where you leave it in the tmx and then add more flour before rising again.

If I have the starter in the fridge overnight  and take it put first thing in the morning - about 8 am, do I feed straight away and then leave to bubble again or can I feed when I take it out of the fridge?
Title: Re: Re: Re: All About Sour Dough .
Post by: Wonder on November 11, 2012, 07:39:12 am
Still not quite there but looks better. The dough was rising in the tin for about 6 hours before putting in the oven. It stuck to the top of the shower cap which then made it deflate slightly and I didn't get any oven spring.(http://img.tapatalk.com/d/12/11/11/ydeju9a5.jpg)
Title: Re: All About Sour Dough .
Post by: Shazzy on November 11, 2012, 07:43:54 am
Looks the best one yet Wonder. How did it taste? I really admire your persistance with the sour dough. 
Title: Re: All About Sour Dough .
Post by: achookwoman on November 11, 2012, 07:47:17 am
Excellent Wonder.  I would say that you are there,  as you know what went wrong.  The dip in the top is due to the shower cap sticking.  Quite often there is no oven spring,  especially if it has risen to its max. I have to hand it to you for doing this and sticking to it.  ;D ;D ;D
Title: Re: All About Sour Dough .
Post by: Kimmyh on November 11, 2012, 08:40:52 am
Loaf looks good wonder. Well done hope it tastes yummy.
Title: Re: All About Sour Dough .
Post by: Wonder on November 11, 2012, 10:09:51 am
We haven't actually cut it yet. We had a big yea and no room left, I'll have some for toast in the morning. I might get DH to slice it all and freeze tonight.
Title: Re: All About Sour Dough .
Post by: judydawn on November 11, 2012, 10:27:37 am
I spray the underside of anything I've put over my dough (be that plastic wrap or the shower cap) so that if it does come in contact with the rising dough, it just peels off without damaging the surface.  As you can see from this picture, the one spot that didn't get any spray did stick to one roll but the rest are fine.
Title: Re: All About Sour Dough .
Post by: EmeraldSue on November 11, 2012, 10:32:02 am
That looks really good Wonder.
I let mine rise in the fridge over night. I was a little concerned this morning as it hadn't risen much. I knocked it down and kneaded it a little by hand, then popped it in the tin and let it prove for another 4-5 hours. I baked it with a tinfoil cover for the first 30 minutes, removed the cover and cooked it for another 10 min and then took it out of the tin and cooked it for a further 5 min. I think I should have cooked it for another 5 min as it is slightly underdone. Unfortunately it was really hot here today and I had to cook it in the heat of the day. Tomorrow is supposed to be much cooler, but at least I have bread for school lunches and toast tomorrow. (http://img.tapatalk.com/d/12/11/11/sy8uzuty.jpg)(http://img.tapatalk.com/d/12/11/11/a2uzyru8.jpg)
Title: Re: All About Sour Dough .
Post by: judydawn on November 11, 2012, 10:35:26 am
ES, get yourself a thermometer for bread and cakes - it takes the guesswork out of it.  So hard to tell if a loaf of bread is cooked when you can't see inside it.  Like you I made sourdough products on this very hot day when I could have done it tomorrow on a cooler day.  I think it rises better on a hot day though so that justifies me doing it today.
Title: Re: All About Sour Dough .
Post by: cookie1 on November 11, 2012, 12:05:58 pm
All the breads look lovely.
Title: Re: All About Sour Dough .
Post by: Delightful Den on November 11, 2012, 12:17:12 pm
Looks like success at last Wonder. Congratulations

Your bread is looking good ES. I think I need to take up JD's suggestion about the thermometer. My last loaf is a little under done.
Title: Re: All About Sour Dough .
Post by: achookwoman on November 11, 2012, 09:05:50 pm
ES and Judy,  great looking bread.  I resisted using a thermometer for many years but when I read that Dan Lepard always uses one ,  I bought one.   It certainly takes the guesswork out of if.  Andie gave us the guide as to the temp.  When it reaches 200 F it is cooked.
Title: Re: All About Sour Dough .
Post by: Wonder on November 11, 2012, 09:33:32 pm
ES and Judy your bread looks great. I think I might get a thermometer, mine is all guess work.
Title: Re: All About Sour Dough .
Post by: Halex on November 11, 2012, 10:31:53 pm
ES & JD lovely bread :)
Title: Re: Re: All About Sour Dough .
Post by: *suzanne* on November 12, 2012, 04:31:02 am
May I ask what sort of thermometer would be best?
Title: Re: All About Sour Dough .
Post by: judydawn on November 12, 2012, 04:43:54 am
This is what I use for my bread suzanne.  Mondo brand, have a look at your local homeware shop and tell them what you want to use it for.
Title: Re: Re: All About Sour Dough .
Post by: *suzanne* on November 12, 2012, 08:09:43 am
Thanks Judy I saw one of those in house last week will get one tomorrow xx
Title: Re: All About Sour Dough .
Post by: Greyhoundmum on November 12, 2012, 10:24:59 am
I have one of those probe type thermometers from kitchen ware shop, also comes in handy for yoghurt making as I just hang it into therms jug until it reaches 37 ready to add yoghurt culture, also good for sticking in the bread to ensure it is at an even 200. I firs thought the probe for making capuchinos.
Title: Re: All About Sour Dough .
Post by: *suzanne* on November 12, 2012, 10:36:39 am
So glad I have a solution to my problem because my last few loaves of bread have been a little undercooked even though from the outside they look done, this forum is full of wonderful ideas and tips
Title: Re: All About Sour Dough .
Post by: EmeraldSue on November 12, 2012, 11:10:44 am
I've just checked my kitchen drawer and I have a thermometer I could use. I was going to try it on my cheats sourdough rolls, but when I went to check my rolls near  the end of the cooking time, they were flat and way too brown.  My oven strikes again >:(
Title: Re: All About Sour Dough .
Post by: cookie1 on November 12, 2012, 11:45:52 am
I have a digital thermometer that I picked up at the kitchen shop.
Title: Re: All About Sour Dough .
Post by: KarenH on November 12, 2012, 11:55:12 pm
I've just checked my kitchen drawer and I have a thermometer I could use. I was going to try it on my cheats sourdough rolls, but when I went to check my rolls near  the end of the cooking time, they were flat and way too brown.  My oven strikes again >:(

Ask santa to bring you a new oven ES  :D :D :D
Title: Re: All About Sour Dough .
Post by: cookie1 on November 19, 2012, 07:33:59 am
I received my starter from Chookie so I didn't have to make one. I have decided to have a go at doing a rye starter and I am starting today. Fingers crossed that I can do it.
Title: Re: All About Sour Dough .
Post by: Gertbysea on November 19, 2012, 07:51:29 am
Good luck with the rye starter cookie. I was lucky to get some organic rye  grain which I ground . It really took off.

Are you going to make pumpernickel?  You would not be disappointed.

I am going to make my Bialys from my wonderful new book in a day or two.  DH is going to Aelaide for a few days  so I will be messing about!.

Wish I was going too and would have  but for the doggies.


Gert
Title: Re: All About Sour Dough .
Post by: cookie1 on November 19, 2012, 07:54:38 am
Thanks Gert. Yes I am going to make the pumperknickel. I have made it before using the rye starter I had from Yoke and we all liked it. So hopefully it will work.
Title: Re: All About Sour Dough .
Post by: Gertbysea on November 19, 2012, 07:57:32 am
I am excited .  Hope you can give me some hints when you are done. 

Gert
Title: Re: All About Sour Dough .
Post by: achookwoman on November 19, 2012, 09:33:41 am
Cookie,  you will be fine making the Starter.  Let us know how you go.  I think Gert idea of grinding some organic grain is a good idea.
Title: Re: All About Sour Dough .
Post by: EmeraldSue on November 25, 2012, 10:46:34 am
I have shared my starter with my BIL.
I made some bread fools today . Bread rolls (stupid autocorrect!). I wanted to cook them them same time as dinner, so I used a recipe tht
also had yeast added.http://kitchengrrrls.blogspot.com.au/2011/09/easy-sourdough-rolls.html (http://kitchengrrrls.blogspot.com.au/2011/09/easy-sourdough-rolls.html) They rose so well that they lifted the lid off the bowl I was proving them in.
They have turned soft, light and fluffy - I think that they are the best rolls that I've ever made. So, so happy!
(http://img.tapatalk.com/d/12/11/25/hu6yta9e.jpg)(http://img.tapatalk.com/d/12/11/25/ja8areta.jpg)
Title: Re: All About Sour Dough .
Post by: achookwoman on November 25, 2012, 11:23:59 am
ES,  these look beautiful.  I think this recipe is American???  Did you use Aussie Tablespoon? Or  American. ? For the yeast?
Title: Re: All About Sour Dough .
Post by: cookie1 on November 25, 2012, 11:29:00 am
They look lovely and soft ES.

My rye sourdough has worked well. It is in the fridge at the moment. Hopefully I'll get to use it very soon.
Title: Re: All About Sour Dough .
Post by: judydawn on November 25, 2012, 11:32:19 am
That's what you like to see ES, the dough lifting the lid off ;D  Nice rolls too.
Title: Re: All About Sour Dough .
Post by: EmeraldSue on November 25, 2012, 12:54:52 pm
Chookie, I just checked my Ikea tablespoon measure - it says 15ml which is the US measure(I think). When i read the recipe, I thought that a table spoon of yeast sounded too much on top of the sourdough starter,, so I put in just under a tablespoon.
I also used a thermometer to test that the rolls were ready!!
Title: Re: All About Sour Dough .
Post by: achookwoman on November 25, 2012, 08:02:28 pm
ES,  you are showing a lot of common sense there,  and experience.  You will continue to make excellent bread.
Title: Re: All About Sour Dough .
Post by: Delightful Den on November 26, 2012, 01:37:52 am
I had a sour dough failure this week. My rye starter is going well so I decided to make a white one.  After about 1.5 to 2 days outside I could see bubbles and thought I must have caught some of Gerts beastly yeasties. After bringing it inside and feeding it small amounts for a few days I started feeding it 1/2 cup flour/water at a time.

It just seemed to die. It smelled ok but kept separating after almost a week of this I gave up and poured it down the drain.

I think I will just use my rye starter for everything. 

I made a wholemeal (50/50 white and wholemeal) fruit and nut loaf with the rye starter last night.  I added about a teaspoon of yeast because I wanted to get a nice tall loaf. It was looking good but unfortunately I had to interutp the baking after about 25 minutes. I just turned the oven off and left the bread in. It suffered a bit of a collapse after that.

I turned the over back on and gave it longer; it browned nicely. I cut it this morning and had some for breakfast. The taste and texture are both great. So the collapse didn't affect it.
Title: Re: All About Sour Dough .
Post by: cookie1 on November 26, 2012, 01:41:51 am
Thank goodness for that.
Title: Re: All About Sour Dough .
Post by: achookwoman on November 26, 2012, 02:21:29 am
DD, is this a new trick you would recommend????

if the white starter didn't smell bad,  it was probably still OK.  What consistency was it? 
Title: Re: All About Sour Dough .
Post by: Delightful Den on November 26, 2012, 04:08:28 am
It is not a new trick nor would I recommend it. I had started baking it, uncovered it at 20 minutes and then had to go help DW with something and new I wouldn't get back in time to take it out. I worked out but not as good as i had hoped.

I had thought about using a small amount of rye starter and feed it with white flour to build it up. I rarely make white bread and if I do I use Hally's method. I mostly wanted a white starter for sourdough pancakes.
Title: Re: All About Sour Dough .
Post by: cookie1 on November 26, 2012, 05:40:59 am
DD if you want a white starter you can always feed some of your rye starter as you said. Yoke often does it when she needs a white starter.
She says:
"Use 1-2 tablespoons of your live rye starter and mix with your desired flour and water.  Keep in a warm place until active. Make enough for what you want to use only."
Title: Re: All About Sour Dough .
Post by: Delightful Den on November 26, 2012, 05:42:46 am
Thanks Cookie that is probably what I will do.
Title: Re: All About Sour Dough .
Post by: achookwoman on November 26, 2012, 08:49:02 am
DD, I could post you some dehydrated starter,  but it would be quicker to build from the Rye starter.  I think it is taking up to 10 days to get from Vic. To WA.
Title: Re: All About Sour Dough .
Post by: Katiej on November 26, 2012, 09:03:18 am
DD I have made sourdough pancakes from both the white starter (Chookie's) and the rye starter (Yoke's) and they both were lovely.  My DH and I loved both types. 
Title: Re: All About Sour Dough .
Post by: Delightful Den on November 26, 2012, 12:48:17 pm
Thanks Katie. I think DW would prefer the white starter pancakes if she liked either.
Title: Re: All About Sour Dough .
Post by: fundj&e on November 30, 2012, 02:30:15 am
my sour dough starter died last week, i am blaming Eve :-))

i started a new yesterday and this is what it looks like just after one day and it smells like parmesan. in the bin it goes
Title: Re: All About Sour Dough .
Post by: achookwoman on November 30, 2012, 03:40:17 am
Uni,  don,t blame little Eve.!!!!  Something nasty in the atmosphere.
Title: Re: All About Sour Dough .
Post by: Frozzie on November 30, 2012, 10:51:30 pm
Ooo that pink doesnt look good :(
Title: Re: All About Sour Dough .
Post by: RhubarbWhine on January 08, 2013, 07:03:23 am
This question may have been asked, - please know I have searched through as much as possible and can't find if it has or not. (via the search function). Please don't get cross with me if it's been covered :(

I would like to use gluten free flour in my loaf - I have a normal starter, using regular plain flour which is healthy and happy. Instead of adding 500g bread flour I'm wondering if I can  do a GF version.

Secondly, can I keep feeding my starter using GF flour now that it's healthy? 

I only tolerate small amounts of wheat flour, so usually a good sour-dough is OK in small amounts but if I can do one using GF flour as either the additive to the loaf after the starter OR replace the starter, slowly, with GF flour that would be my preference.  I'd love to have any bread guru's opinions here.

Thank you
Title: Re: All About Sour Dough .
Post by: cookie1 on January 08, 2013, 07:29:33 am
I have a question too.  :)
My last loaf was so sour that it was almost impossible to eat, I had to add lots of Tenina's strawberry jam. Do you think it took too long in rising?.

RW I know Yoke does gluten free. I'm pretty sure that she starts with a rye starter though.
Title: Re: All About Sour Dough .
Post by: RhubarbWhine on January 08, 2013, 07:34:06 am
RW I know Yoke does gluten free. I'm pretty sure that she starts with a rye starter though.

Thank you - I will try searching for that and see what I find.

I still have a wonderful starter here though, too :)
Title: Re: All About Sour Dough .
Post by: achookwoman on January 08, 2013, 07:35:32 am
RW. I have not tried to make GF sour dough.  I have yoke's 2 books so will have a look later tonight for you.  I would very much like for you to enjoy a little bread.
Title: Re: All About Sour Dough .
Post by: RhubarbWhine on January 08, 2013, 07:37:22 am
RW. I have not tried to make GF sour dough.  I have yoke's 2 books so will have a look later tonight for you.  I would very much like for you to enjoy a little bread.

Thank you - that's very kind of you :)
Title: Re: All About Sour Dough .
Post by: achookwoman on January 08, 2013, 11:04:00 am
RW. I have not tried to make GF sour dough.  I have yoke's 2 books so will have a look later tonight for you.  I would very much like for you to enjoy a little bread.

Thank you - that's very kind of you :)

RW,  I have had a look at what Yoke has to say about making Low Gluten and GF bread. it is obviously very difficult to get a good loaf, ( as it also is with GF yeast bread) The info. is on page 79 of 'Wild Sourdough".
 In brief,  use 50% starter to total flour.
...............use wheat or spelt starter
...............a wetter dough
...............one rise only.
...............a hotter  oven
................water in bottom of oven.
Good luck ;D
Title: Re: All About Sour Dough .
Post by: EmeraldSue on January 13, 2013, 11:08:51 am
I'm afraid that I've been neglecting my starter :(
I took it out of the fridge yesterday, and it had a really strong smell and was dark on top. I took off the dark layer on top, and decanted the rest into a bowl whilst I washed and sterilised the jar. I have fed it, and then used it to make 6 bread rolls and a small loaf. The bread tasted fine, so I think it will be ok. It still smelt quite strong this morning, so I took the top layer off again and fed it again. Phew!
Title: Re: All About Sour Dough .
Post by: achookwoman on January 13, 2013, 11:27:51 am
ES,  you could just take a tablespoon out and start a new one with this.
Title: Re: All About Sour Dough .
Post by: EmeraldSue on January 13, 2013, 11:47:03 am
Thanks, I will see how it goes now that I have removed some of it and fed it again.
Title: Re: Re: All About Sour Dough .
Post by: Greyhoundmum on February 05, 2013, 11:59:20 am
Hi ACW there may already be a post about this nut my question is this
My starter is a few months old and I no longer like the taste of my bread it is just too sour for me,  can I change this or do I just make a fresh starter????
Title: Re: All About Sour Dough .
Post by: achookwoman on February 05, 2013, 01:08:44 pm
Tip most out,  leave about 1 tablespoon in jar.,  start feeding again.
Title: Re: All About Sour Dough .
Post by: cookie1 on February 06, 2013, 06:31:54 am
I did this the other day. The bread had become quite sour. It is amazing how you can feed a new one up.
Title: Re: All About Sour Dough .
Post by: Greyhoundmum on March 10, 2013, 06:17:07 am
My sourdough starter seems to be at its peek!!!

Yesterday i made a round loaf in the cast iron pot then i made a fruit and seed sourdough bread and it was amazing toasted with butter. everyone liked it, will definitely make it again..
(http://img.tapatalk.com/d/13/03/10/a2e7y5yh.jpg)
Title: Re: All About Sour Dough .
Post by: achookwoman on March 10, 2013, 06:29:25 am
GHM,  that is fantastic.  Go for it while it is at its peak.  SD bread freezes really well.  Wrap it in foil.
Title: Re: All About Sour Dough .
Post by: Greyhoundmum on March 10, 2013, 06:31:23 am
My super powered starter was down to about 50ml by the time i made those two. I gave it half a cup of flour and water last night and a stir before i went to bed and now it looks like its trying to escape from the jar!!!!!
Title: Re: All About Sour Dough .
Post by: cookie1 on March 10, 2013, 08:20:05 am
That looks great GHM. congratulations.
Title: Re: All About Sour Dough .
Post by: achookwoman on March 10, 2013, 08:20:58 am
Give it more food. ;D
Title: Re: All About Sour Dough .
Post by: Kimmyh on March 10, 2013, 08:46:47 am
Your fruit loaf looks great GHM.
Title: Re: All About Sour Dough .
Post by: achookwoman on March 22, 2013, 08:30:59 am
GHM,  you might like to try SD Hot X Buns ,  while you are on a roll.
Title: Re: All About Sour Dough .
Post by: achookwoman on March 22, 2013, 08:34:56 am
(http://img.tapatalk.com/d/13/03/22/hu7a5asu.jpg)
Title: Re: All About Sour Dough .
Post by: judydawn on March 22, 2013, 08:43:07 am
My starter had the dark liquid on top of it this week too (it had been pushed to the back of the fridge, out of sight out of mind with me :-))) so I tipped off the liquid and 3/4 of the starter, fed it and left it out on the bench for a couple of days feeding it about 3 times I think.  Beautiful fresh new starter gobbling up each meal as I gave it.  I now have some dough rising overnight in the microwave where it will be warmer than leaving out on the bench.  Hopefully it will produce a good loaf sometime tomorrow afternoon.
Title: Re: All About Sour Dough .
Post by: achookwoman on March 22, 2013, 10:56:43 am
Great Judy,  glad you didn't chuck it out.  Will make a good loaf. 
Title: Re: All About Sour Dough .
Post by: cookie1 on March 22, 2013, 11:40:52 am
That happened to me a couple of weeks ago Judy. I think it is possibly a good idea to refresh it every now and then if you haven't used it.

Chookie they look delicious.
Title: Re: All About Sour Dough .
Post by: achookwoman on March 22, 2013, 08:40:34 pm
That happened to me a couple of weeks ago Judy. I think it is possibly a good idea to refresh it every now and then if you haven't used it.

Chookie they look delicious.
Correct Cookie.  I think that the longer you leave it unattended,  the more care needed to refresh it.   I think it might also depend upon the size of the starter.   Mine is large, 1 + liter in  size and can usually be revived over night,  That is after a month  unattended.

The DS buns are delicious.
Title: Re: All About Sour Dough .
Post by: droverjess on March 22, 2013, 08:54:43 pm
Fab buns chookie!
Title: Re: All About Sour Dough .
Post by: judydawn on March 23, 2013, 12:02:31 am
What did you make them in Chookie - a muffin top tray?

You haven't posted a recipe for sour dough hot cross buns have you?
Title: Re: All About Sour Dough .
Post by: achookwoman on March 23, 2013, 04:12:06 am
What did you make them in Chookie - a muffin top tray?

You haven't posted a recipe for sour dough hot cross buns have you?
Judy,  very clever of you to detect that I used the Muffin top trays.     I did this as the dough was very soft and I knew it would spread.
I haven't posted a recipe as I was playing around trying to get a light SD bun.  All the ones that I have tried ( bought ) are very very heavy.   I made the slack dough to see if it would rise more and therefore be lighter.
this is what I did
500 g bread flour, used Laucke premix
450 g, active starter
1 egg
1teaspoon of sugar 30 g butter
100 mls. Warm milk
300 g. Fruit of choice,  included my mixed peel.
4 teaspoons of mixed spices ( I used my TMX Quatre Epices)
Could add 1 teaspoon of improver.

Knead flour, starter, egg, sugar and as much of the warm milk as needed to make a soft dough, for 4 minutes.
Add fruit and knead for 1 minute
Let rise until double.  ( Mine took about 4 hours. ) I left it in TMX bowl.
Knead for 1 minute with spice added.
Form into 12 large buns or 15 smaller.
Place on tray , brush with egg wash and cover  with plastic to double. ( could place in large muffin tins )
Pipe X on just before going into oven.
Bake at 200 for about 20 mins.

Note
  I started these at 9 am and put them in the oven at 5 pm.  They really should have had another hour to rise.  The spice tends to retard the rising.   They tasted great, were still quite fresh the next day ,  and not as heavy as the bought SD Buns.
I noticed in the bun test done by the Melb Age Newspaper, that no SD buns were tested only one which was part SD.  That would be with yeast to help it along.



Title: Re: All About Sour Dough .
Post by: Aussie Brenda on March 23, 2013, 04:18:27 am
Just caught up with this , my SD starter had the black liquid on top i thought it was off so I threw it out , I still have the dehydrated one from Chookie so will use this when I'm ready  to start again.
Title: Re: All About Sour Dough .
Post by: judydawn on March 23, 2013, 04:20:43 am
I've never even seen a SD hot cross bun on sale Chookie - I do lead a sheltered life though and don't get out and about much  ;D
Thanks for the recipe, there are plenty of us out there with some sourdough starter.

AB, next time don't throw it all out - have you read where we just remove the dark liquid and most of the starter then start all over again feeding it?.  This freshens up your starter and is something I like to do from time to time as I don't use mine much.
Title: Re: All About Sour Dough .
Post by: achookwoman on March 23, 2013, 05:47:00 am
Judy,  good to see you spreading the word about SD.  There is too much huff and puff about it.  Once you have got a starter, it is not all that difficult to maintain it.  If it smell Ok then do what Judy does.
Title: Re: All About Sour Dough .
Post by: judydawn on March 23, 2013, 06:13:39 am
I have just made a successful SD loaf Chookie, not high but tastes great and will be easier for me to cut this size. Will post a photo later in the relevant thread.  :-* :-*
Title: Re: All About Sour Dough .
Post by: Greyhoundmum on April 09, 2013, 11:04:03 pm
Well my super powered SD starter has exploded out of the jar!  Made a loaf yesterday, topped it up afterwards and gave it a good stir and a couple of hours later the jar exploded.  I have to start all over again now 😪(http://img.tapatalk.com/d/13/04/10/depuhyne.jpg)
Title: Re: All About Sour Dough .
Post by: achookwoman on April 09, 2013, 11:33:59 pm
GHM,  mighty powerful stuff.   When I feed mine,  after using it,  I leave it on the bench for a couple of hours to start working.  I think this get rid of some of the gas.   Also never more than 3/4 fill jar.
Title: Re: All About Sour Dough .
Post by: judydawn on April 09, 2013, 11:40:43 pm
Aren't you supposed to leave the lid off too Chookie, especially when it has just been fed.
Title: Re: All About Sour Dough .
Post by: achookwoman on April 09, 2013, 11:59:55 pm
Aren't you supposed to leave the lid off too Chookie, especially when it has just been fed.
Aren't you supposed to leave the lid off too Chookie, especially when it has just been fed.

Good idea Judy,  yes.  But depends how active the starter is and how much space in jar. 
Title: Re: All About Sour Dough .
Post by: cookie1 on April 10, 2013, 06:45:15 am
We had a similar thing happen on Monday. I was building up the starter to make bread yesterday, everything was quiet and DH was having his Nanny nap and there was a very loud pop.
I keep mine in a Pyrex container with a plastic lid. Yoke warned us they may come off and suggested this.

I have 2. One in the fridge with starter in and one waiting for the next re juvination.

(http://img.tapatalk.com/d/13/04/10/yhaqynem.jpg)
Title: Re: All About Sour Dough .
Post by: Greyhoundmum on April 10, 2013, 10:33:59 am
i think that sounds like a good idea to have a container with a bit of give. Will try that next time,  it all went up the window and very hard to get rid of the yeasty smell!
Title: Re: All About Sour Dough .
Post by: droverjess on April 17, 2013, 02:24:29 am
On Paul Hollywood's programme he was raving about his recipe a sourdough with white chocolate and fresh ( not frozen)  raspberries

http://www.bbc.co.uk/food/recipes/white_chocolate_and_89452

And he said that it made the best summer pudding EVER http://www.bbc.co.uk/food/recipes/summer_pudding_with_98588

Just thought you might want to experiment?
Title: Re: All About Sour Dough .
Post by: Kimmyh on August 14, 2013, 11:34:03 am
I was very privileged to be able to adopt some of chookies starter on Sunday and here is my first attempt. Not perfect as it got stuck on the glad wrap and I had no idea of how long to cook it for. But I am pleased it rose well overnight. It's a work in progress. Think I will use a round casserole dish next time. Thanks again chookie.
(http://img.tapatalk.com/d/13/08/14/esunane9.jpg)
Title: Re: All About Sour Dough .
Post by: Bedlam on August 14, 2013, 11:50:16 am
Kimmy's that looks fantastic,I'd be happy with that.
Title: Re: All About Sour Dough .
Post by: cookie1 on August 14, 2013, 12:16:14 pm
It looks nice Kimmy. Well done.
Title: Re: All About Sour Dough .
Post by: judydawn on August 14, 2013, 12:17:10 pm
Great to see you used the starter so quickly Kimmy, looks good to me.
Title: Re: All About Sour Dough .
Post by: achookwoman on August 14, 2013, 12:58:07 pm
Kim,  the texture looks really good.  If it stuck to the glad wrap then it must have risen well.  If you use a covered pot,  don't forget to spray the underside of the lid.  Thanks for posting the photo. 
After looking at the lolly pops that you made for Sunday,  it just confirmed what I already suspected,  that you are an excellent cook. 
Title: Re: All About Sour Dough .
Post by: fundj&e on August 14, 2013, 07:27:29 pm
looks great Kimmy

My SIL is dough starter sitting while i am away ,my DS will be upset he wanted to do it , but i dont trust him  :-))
Title: Re: All About Sour Dough .
Post by: achookwoman on August 14, 2013, 09:13:14 pm
looks great Kimmy

My SIL is dough starter sitting while i am away ,my DS will be upset he wanted to do it , but i dont trust him  :-))

Ha,  just like a baby. 
Title: Re: All About Sour Dough .
Post by: Kimmyh on August 16, 2013, 10:50:23 am
looks great Kimmy

My SIL is dough starter sitting while i am away ,my DS will be upset he wanted to do it , but i dont trust him  :-))
Lol
Title: Re: All About Sour Dough .
Post by: Kimmyh on August 16, 2013, 10:56:34 am
Kim,  the texture looks really good.  If it stuck to the glad wrap then it must have risen well.  If you use a covered pot,  don't forget to spray the underside of the lid.  Thanks for posting the photo. 
After looking at the lolly pops that you made for Sunday,  it just confirmed what I already suspected,  that you are an excellent cook.
Thanks chookie.  Couldn't have done it without your super starter :)
Title: Re: All About Sour Dough .
Post by: trudy on August 16, 2013, 11:14:51 am
Your bread looks great Kim.  Hope mine turns out just as good.
Title: Re: All About Sour Dough .
Post by: Wonder on August 16, 2013, 10:14:09 pm
Kimmy your bread looks great, you'll only get better and better now.
Title: Re: All About Sour Dough .
Post by: Greyhoundmum on December 19, 2013, 04:52:03 am
Hi there I have had no success with sour dough ever since my super starter exploded out of the jar and I had to start again. My starter looks ready but my loaf is just not rising even after many hours in warm place - any tips??
Title: Re: All About Sour Dough .
Post by: achookwoman on December 19, 2013, 06:04:48 am
GHM,  what recipe did you use?  Let us start there!,
Title: Re: All About Sour Dough .
Post by: Greyhoundmum on December 19, 2013, 06:08:12 am
Hi ACW I am using the recipe at the start of this thread!
Title: Re: All About Sour Dough .
Post by: EmeraldSue on December 20, 2013, 12:52:53 am
I have a confession to made. My starter has sat in the fridge and been ignored for probably 6 months >:(
I have just cleaned out my fridge and found it. It has gone completely hard and has a horrible dark layer on top. I have tipped it out onto the bench and it has cracked into pieces. I rescued a couple of pieces without any of the dark layer on it, and turboed it a few times to make a powder. I have put the 1 1/2 tablespoons of powdered starter in a clean jar and fed it with a tablespoon of flour and 3 tablespoons of water, and immediately I can see some bubbles forming. What do you think my chances are of rescuing it?
Title: Re: All About Sour Dough .
Post by: cookie1 on December 20, 2013, 04:26:54 am
ES I think your chances are pretty high. GHM I am looking forward to read what Chookie has to say.
Title: Re: All About Sour Dough .
Post by: achookwoman on December 20, 2013, 04:43:38 am
ES , bayou should be ok.
GHM,  this is the recipe I use most.  I think several other are also using it.
Did you use filtered water,  and what flour are you using?
Title: Re: All About Sour Dough .
Post by: Greyhoundmum on December 20, 2013, 05:35:23 am
Hi ACW I use Allied Bakers flour that i buy in bulk from cash n carry and yes filtered water :)
Title: Re: All About Sour Dough .
Post by: achookwoman on December 20, 2013, 06:48:24 am
What is happening now to both bread and starter?
Could you post photo.?
Where do you live? Because if starter is no good I could post you some.
H
Ave you used this flour to make successful yeast bread. ?
Title: Re: All About Sour Dough .
Post by: cookie1 on December 20, 2013, 07:36:02 am
GHM after the Christmas rush I could let you have some starter if you like.
Title: Re: All About Sour Dough .
Post by: achookwoman on December 20, 2013, 08:17:52 am
Thanks Cookie.  Between all of us ,  we will get you going.
Title: Re: All About Sour Dough .
Post by: EmeraldSue on December 20, 2013, 09:29:31 am
Thanks Cookie and Cookie. I'll let you know how I get on
Title: Re: All About Sour Dough .
Post by: achookwoman on December 20, 2013, 07:28:44 pm
ES ,  can post you some also ,  if it doesn't work. 
Title: Re: All About Sour Dough .
Post by: droverjess on February 27, 2014, 10:35:34 pm
I am a bit busy at the mo, but hope to spend some time reading this thread and finally trying to master SD. I have had some disasters in the past.
I know I need to not be distracted as then I will miss the right time to bake etc.
Will try to keep you posted.
Title: Re: All About Sour Dough .
Post by: cookie1 on February 28, 2014, 07:40:47 am
I find that my SD can take ages to start rising and then when it starts it just bolts. Then other days it does something different. All good fun. I plan on doing a couple of loaves over the weekend so I can share some happy starter with Bedlam on Tuesday at coffee.
Title: Re: All About Sour Dough .
Post by: Bedlam on February 28, 2014, 10:14:28 pm
Thanks so much Cookie, i hope it didnt mean a change of plan.
Title: Re: All About Sour Dough .
Post by: cookie1 on March 01, 2014, 06:11:43 am
Not in the least.
Title: Re: All About Sour Dough .
Post by: droverjess on March 01, 2014, 07:37:38 am
I think help is at hand.
A cousin who used to have an artisan bread business is going to visit near Easter, she is great fun and hopefully together we can crack the SD!!!!
Title: Re: All About Sour Dough .
Post by: cookie1 on March 01, 2014, 12:45:40 pm
That sounds exciting DJ.
Title: Re: All About Sour Dough .
Post by: judydawn on March 01, 2014, 01:16:17 pm
You and your cousin will have a great time DJ, something to look forward to.
Title: Re: All About Sour Dough .
Post by: Cornish Cream on March 01, 2014, 01:23:57 pm
You will certainly have a great time with your cousin DJ. :)
Title: Re: All About Sour Dough .
Post by: cookie1 on March 03, 2014, 06:52:16 am
I've just taken my SD out of the oven. It even has a little bit hanging over the edge especially for DH. He loves the crusty bits.
This is from the starter that Chookie gave me at the Gracetown forumfest. I have managed to keep it happy. It has needed a bit of resurrecting on ce but is still going. (http://img.tapatalk.com/d/14/03/03/gy9ahuze.jpg)

DH is cooking some corned beef in the Dream Pot.
Title: Re: All About Sour Dough .
Post by: achookwoman on March 03, 2014, 07:14:15 am
Good work Cookie.  I am sure it has found a happy home.  Hope DH enjoys the bit hanging over. 
Title: Re: All About Sour Dough .
Post by: Bedlam on March 08, 2014, 05:19:00 am
This is probably one of those dumb questions but do you feed the sour dough starter with bread flour?  Silly me has been feeding it plain flour hope it will be ok.
Title: Re: All About Sour Dough .
Post by: achookwoman on March 08, 2014, 05:51:34 am
Bedlam,  shouldn't kill it but start feeding bread flour.  The only problem you will have is that it won't have as much gluten when you come to making a loaf.            If you have some 'bread improver' add 1 teaspoon of this when you make a loaf. 
Title: Re: All About Sour Dough .
Post by: Bedlam on March 08, 2014, 07:30:17 am
Thank you. I think i misinterpreted  Hugh fearnley- Whittingstall when he made sour dough!
Should always ask our bread queen. Its still bubbling and i have managed to get through most of the 64 ages on the thread.
Title: Re: All About Sour Dough .
Post by: achookwoman on March 08, 2014, 08:00:13 pm
Bedlam,  people try to make SD sound more complicated than it really is.  Once you get into a habit of making it you will find it easy.  Remember that you can use it to make pancakes as well. 
Title: Re: All About Sour Dough .
Post by: Bedlam on March 27, 2014, 12:33:26 am
A query regarding the starter. I have been leaving mine out of the fridge and feeding daily to make a loaf every few days. I forgot to feed it yesterday and this morning it has some yellowish liquid on top ( fine, i think just stir it in) but also a white powdery looking substance, possibly mould! Should i be worried? I have a spare in the fridge.
Title: Re: All About Sour Dough .
Post by: judydawn on March 27, 2014, 12:39:15 am
I'd just remove it Denise, sometimes I forget to stir that liquid in for a while and it goes awfully grey so I remove that too.  If I remember to do it more often, like you I just stir the liquid in but anything which looks a bit suss, I just remove a few layers from the top.  I only take my starter out of the fridge when I want to make a loaf, the day beforehand.  I feed it several times that day, one late at night then it's all ready to go the next morning.
Title: Re: All About Sour Dough .
Post by: Bedlam on March 27, 2014, 07:06:58 am
Makes more sense Judy, will do that in future.
Title: Re: All About Sour Dough .
Post by: cookie1 on March 27, 2014, 09:48:23 am
I do the same as Judy. Otherwise it lives in the fridge. You only need a little in the fridge and feed it up when it comes out.
Title: Re: All About Sour Dough .
Post by: Bonsai on March 27, 2014, 12:29:19 pm
Mine lives in the fridge and looks terrible (if you don't know what it is😉). It separates and has grayish fluid on the top, but when I stir it up it smells fermented in a nice way and as soon as I feed it it's happy and bubbly. I only feed it when I'm going to make bread about every 2 weeks (we are not big bread eaters) and it lives quite happily in the fridge between feeds.
Title: Re: All About Sour Dough .
Post by: achookwoman on March 27, 2014, 08:45:17 pm
Mine lives in the fridge and looks terrible (if you don't know what it is😉). It separates and has grayish fluid on the top, but when I stir it up it smells fermented in a nice way and as soon as I feed it it's happy and bubbly. I only feed it when I'm going to make bread about every 2 weeks (we are not big bread eaters) and it lives quite happily in the fridge between feeds.
Some tip the grey liquid off,  others, including me ,  stir it in.  When I want to make a loaf I take it out of fridge and stir in liquid that's on top and then feed it.  I have a very large jar of starter and leave a long SS spoon in it and stir when I walk past.  Some say that it takes 7 hours for it to be fully active after a feed.  I have not found this to be the case. Mine is active , after a feed, when it reaches room temp.  You can make a loaf before it is very active.  It will just take longer to double. 
Title: Re: All About Sour Dough .
Post by: Bonsai on March 29, 2014, 11:20:27 am
I stir it together and feed it and it's bubbly within an hour or so in Perth summer, longer in winter. I use what I need and give it a smaller feed before I put it back in the fridge.
Title: Re: All About Sour Dough .
Post by: cookie1 on March 29, 2014, 11:27:08 am
I do exactly the same Bonsai. Feed it up, use it, give it a little feed and put it back in the fridge.
Title: All About Sour Dough .
Post by: Bedlam on March 30, 2014, 08:14:41 am
I love chookies tip about putting the tin in an oiled plastic bag. IKEA 6 litre works well.(http://img.tapatalk.com/d/14/03/30/yqaraby8.jpg)
Title: Re: All About Sour Dough .
Post by: achookwoman on March 30, 2014, 08:48:06 pm
Bedlam,  I keep the plastic lining from the Laucke 10 k flour bag and use this.  Yours looks very good. 
Title: Re: All About Sour Dough .
Post by: Cuilidh on March 30, 2014, 08:54:01 pm
Chookie gave me one of her Lauke flour bags a while ago, I also really like using the shower caps you get in some hotel rooms.  All good and very re-usable solutions.
Title: Re: All About Sour Dough .
Post by: BeezeeBee on March 31, 2014, 05:52:32 am
For someone who is clueless about sour dough (don't think I've tasted it before), all these sounds like witch craft. Hehehe :) :)

Glad that you're having fun with this, Denise :D
Title: Re: All About Sour Dough .
Post by: cookie1 on March 31, 2014, 05:57:18 am
I have starter if you would like some BZB. You can join us in the Witchcraft.  ;D ;D :D ;D ;D
Title: Re: All About Sour Dough .
Post by: Bedlam on March 31, 2014, 01:53:38 pm
Please do Bee, it's amazing and so much fun.
Title: Re: All About Sour Dough .
Post by: achookwoman on March 31, 2014, 08:36:20 pm
BZB,  the SD bread is much healthier than yeast based bread.
Title: Re: All About Sour Dough .
Post by: BeezeeBee on April 01, 2014, 02:21:56 am
Healthier, you say? Will follow this thread closer then :) So far, my skimming tells me it needs love and I'm such a scatterbrain 😁
Title: Re: All About Sour Dough .
Post by: judydawn on April 01, 2014, 03:43:36 am
BZB,  the SD bread is much healthier than yeast based bread.

Is it Chookie?   I didn't know that.  Can you tell us why that is so please?
Title: Re: All About Sour Dough .
Post by: ElleG on April 01, 2014, 04:38:43 am
Thanks to Chookie, I also have a SD starter going. It looks like it is OK, time will tell! I have added the Biohawk bake aid to the flour, to see if I can make low gluten SD. I have been told there is a Byron Bay bakery making the SD loaves with the bake aid, figure it is worth a go.
Title: Re: All About Sour Dough .
Post by: Bedlam on April 01, 2014, 06:32:31 am
Bee,  it really isnt difficult.  All you need is a little forward planning.  Take it out of the fridge the day before you need a loaf and feed a few times, then prep and wait for proving.  I think you would love it.
Title: Re: All About Sour Dough .
Post by: cookie1 on April 01, 2014, 07:41:34 am
Like all bread it just needs patience.
Title: Re: All About Sour Dough .
Post by: achookwoman on April 02, 2014, 12:33:06 am
BZB,  start by getting some starter from some one.  I can post you some if you have problems with this.  Don't buy it.  Making SD is mostly a case of time management. 
Title: All About Sour Dough .
Post by: Bedlam on April 02, 2014, 02:41:28 am
Bee, please give it a go.  I have jst made my best ever SD loaf.  Now i might try adding some grain, assuming you can. Or maybe trying to start a rye starter.
Thankyou Cookie and Chookie.  I have always loved baking but nothing as made me feel as satisfied as a nice SD loaf.
( you all probably think Iam loopy)(http://img.tapatalk.com/d/14/04/02/ehyqahy4.jpg)
Title: Re: All About Sour Dough .
Post by: cookie1 on April 02, 2014, 03:41:39 am
Not loopy at all Bedlam. I adore baking and breads are my most favourite of all.

BZB if you want some starter just let me know. You have contributed so much to the forum I would love to help you.
Title: Re: All About Sour Dough .
Post by: achookwoman on April 02, 2014, 12:35:10 pm
Bedlam,  that is a beautiful loaf. Congratulations. You can add grains, fruit veggies.  Go for it. 
Title: Re: All About Sour Dough .
Post by: BeezeeBee on April 02, 2014, 11:35:28 pm
The bread looks yummy, Denise.

Thanks for the offer, Chookie and Cookie. Both of you are so kind xx Will follow the magic from afar for now. I'm too chicken. Haha
Title: Re: All About Sour Dough .
Post by: achookwoman on April 03, 2014, 03:10:28 am
BZB,  that's OK.
Title: Re: All About Sour Dough .
Post by: ElleG on April 20, 2014, 07:21:09 am
Thanks to Chookie, have now made a few sour dough loaves and pancakes. Last loaf, I divided the 500g into 260g bread flour with the bake aid, and the remainder was besan, oats, pepitas and sunflower seeds. Didnt rise as well, think it needed more dry mix, but it was ok and flavour was very good.

Thanks for sharing Chookie  ;
Title: Re: All About Sour Dough .
Post by: achookwoman on April 20, 2014, 12:30:18 pm
Elle,  you might need more starter.   It will also take longer to rise.  Glad you are making SD. 
Title: Re: All About Sour Dough .
Post by: ElleG on April 23, 2014, 12:58:40 pm
Chookie, I am loving the SD! Made your hot cross buns using spelt flour. Had a grilled bun for morning tea  :D

Will go back to your basic  bread recipe with no added grains. The grain loaf tastes ok, but I preferred the white SD.  Thank you Chookie, you are very generous sharing your knowledge.
Title: Re: All About Sour Dough .
Post by: achookwoman on April 23, 2014, 08:50:30 pm
ElleG,  my pleasure. SD is a very creative exercise and is quite different to dried yeast bread.  Keep experimenting and have fun.
Title: Re: All About Sour Dough .
Post by: goldfish on April 25, 2014, 11:04:49 pm
I'll second that, Chookie! Your generosity knows no bounds!! :) this is your basic loaf done yesterday. It was cool overnight so didn't rise too much. Heated the oven, turned it off and popped the dough in and a couple of hours later it had risen beautifully....
(http://img.tapatalk.com/d/14/04/26/hyqypuvu.jpg)
(http://img.tapatalk.com/d/14/04/26/uzaqa3ys.jpg)
Thanks again, Chookie!! :)
Title: Re: All About Sour Dough .
Post by: fundj&e on April 25, 2014, 11:10:41 pm
looks great GF. did u bake it in a Pullman loaf tin ?
Title: Re: All About Sour Dough .
Post by: achookwoman on April 25, 2014, 11:19:43 pm
Wow GF ,  that does  look great. Like the way you are controlling the bread and not it controlling you.
Title: Re: All About Sour Dough .
Post by: Bedlam on April 26, 2014, 06:31:56 am
Chookie, i have a steam setting in my microwave, the lowest temp is 70C, do you think this is too hot to use for speeding up the rise.  
Any thoughts appreciated.
GF, that looks fantastic and prompted me to take my starter out of the fridge. Yum.
Title: Re: All About Sour Dough .
Post by: Cornish Cream on April 26, 2014, 08:45:45 am
Wonderful bread GF 8)
Title: Re: All About Sour Dough .
Post by: achookwoman on April 26, 2014, 09:03:25 am
Bedlam,  I think that might be too hot.  20 to 25 degrees is perfect.  Could you turn it on and off,  wait  for it to cool a bit and then put it in.  Have you got a thermometer to test it. .?    Hot water in the sink with a wire rack over it and table cloth over the lot,  seems to work.
Title: Re: All About Sour Dough .
Post by: cookie1 on April 26, 2014, 10:37:27 am
GF what a lovely looking loaf.
Title: Re: All About Sour Dough .
Post by: Kimmyh on April 26, 2014, 12:25:02 pm
Great looking loaf gf.
Title: Re: All About Sour Dough .
Post by: Bedlam on April 26, 2014, 12:44:38 pm
Thanks Chookie, that is what i thought too. Was just a thought.
Title: Re: All About Sour Dough .
Post by: goldfish on April 26, 2014, 12:45:47 pm
Thanks, everyone :) I was happy the way this loaf turned out...one of the better efforts.. ;) Good also the day after!  :)

Uni, yes... Used a Pullman  for this one..

Just love sourdough now!! :)
Title: Re: All About Sour Dough .
Post by: troupie on April 28, 2014, 10:49:21 am
I have just been reading all this information about sour dough and want to be brave and start of the process. There is so much information here so will try to make the yeasty bit first. Thanks Chookie and everyone else who have put so much useful information here.
Title: Re: All About Sour Dough .
Post by: cookie1 on April 28, 2014, 10:55:13 am
Groupie if it doesn't work I am more than willing to give you some starter. Chookie carried it all the way over here in her luggage and it is still going.
Title: Re: All About Sour Dough .
Post by: troupie on April 28, 2014, 11:05:14 am
Thanks so much for the offer; I will give it a go and hope our almost cold weather doesn't stop it but will take you up if nothing happens. I have just been reading through all the pages of this thread and my eyes are starting to go cross eyed there are so many. Thanks again
Title: Re: All About Sour Dough .
Post by: achookwoman on April 28, 2014, 12:37:50 pm
Troupie,    once you get your starter going,  pick an easy recipe and stick to it until you get it right. 
Title: Re: All About Sour Dough .
Post by: troupie on April 30, 2014, 01:27:19 pm
The jar has been sterilized, chux bought and water boiled ready for the morning to start this process. I have been reading all the information on this site and wow!! is there some great stuff. Thank you so much forum members, I cant wait to produce a loaf like some on here.
Title: Re: All About Sour Dough .
Post by: cookie1 on May 01, 2014, 03:09:56 am
Go for it troupie. It is great fun.
Title: Re: All About Sour Dough .
Post by: troupie on May 01, 2014, 05:10:22 am
My jar is now sitting outside and I am hoping all the magpies don't decide to take a look at the nice green chux cloth. I am so hoping this works for me as I have been going to try to make bread like my mum used to make; she used potato skins I think; probably from the golden wattle book which I think was the only recipe book in our house when I was growing up. Bit different to my book shelves.
Title: Re: All About Sour Dough .
Post by: achookwoman on May 01, 2014, 06:08:24 am
Good luck,  keep us posted.
Title: Re: All About Sour Dough .
Post by: lexibakes on May 01, 2014, 06:16:10 am
WOW this thread is amazing - will be getting my thermie soon so was looking for sourdough recipes - will have to give this a dough! What's the best size loaf pan to cook this in though, any suggestions?
Also it's starting to get a bit cold here in Perth, is it ok to start up a starter or should I wait until it's warmer?
Thanks in advance :)
Title: Re: All About Sour Dough .
Post by: achookwoman on May 01, 2014, 06:38:43 am
Get going now.  Once it is going you can maintain it for ever.  I like to bake mine in an iron pot.  But you can use any size tin.  Depends on the shape and size you want.  Ask for help if you need it. 
Title: Re: All About Sour Dough .
Post by: troupie on May 04, 2014, 05:56:40 am
I have brought the mix in and given it its first feed. Still smells OK - cant wait to make some bread but of course I have to.
Title: Re: All About Sour Dough .
Post by: achookwoman on May 04, 2014, 07:08:29 am
Groupie,  leave it on the bench and feed it again when it bubbles.  Give it a good stir when you feed it.  I leave a large stainless steel spoon in my container and give it a stir when I pass.  Don't try to hurry it while you are building enough to use. 
Title: Re: All About Sour Dough .
Post by: troupie on May 06, 2014, 03:44:41 am
I might have killed it. Brought it in after the 3 or 4 days; were bubbles on top so fed it; done that for a couple of days and now it doesn't seem active at all. Please teacher, what have I done wrong?
Title: Re: All About Sour Dough .
Post by: achookwoman on May 06, 2014, 06:39:51 am
You probably have done nothing wrong.  Leave it on the kitchen bench,stir it and leave overnight where it is warm, lid off. Tomorrow morning feed with 1 tablespoon of bread flour and 1 tablespoon of filtered water,  good stir.  Leave on bench until it bubbles.  It is only dead when it smells bad.  Then you chuck it.  In the mean while ,  just wait.  Nothing is lost but a bit of flour. 
Hang in there Troupie,  we can always give you some starter,  but it is nice to grow your own. 
Title: Re: All About Sour Dough .
Post by: troupie on May 13, 2014, 04:19:28 am
Me again; first of all I would like to say thank you to you ACW for all the help with this process. I have progressed a little bit. My culture was bubbling away nicely and had grown enough so I made bread last night and cooked it this morning. I think it spread more than rose. I had it in a round dish and put the lid on to cook. It was quite heavy or perhaps dense; had a nice texture and some holes which I would expect. The flavour was good even though it was a bit on the dense side.

I will keep trying and wondered how long I should wait before it starts rising as nothing had happened at about 8 or 9 hours so I just cooked it. Many thanks, t.
Title: Re: All About Sour Dough .
Post by: goldfish on May 13, 2014, 04:39:19 am
Hi Troupie -  my first loaf was as dense as, too.  If it's a bit on the cool side it can take ages to rise.  I've tried different things, putting the bowl out in the sun (when there was sun!) and also lighting the oven on a low temp for a while and then turning it off.  I put the covered tin in the oven and even then it took a few more hours even after being out all night.  Sour dough, I've learned, will not be rushed in any way shape or form . . .but it does need to rise!  It breeds and needs (breads and kneads?? :-))) lots of patience.

Congratulations on getting your starter started - that in itself is a great start!! ;) ;D ;D ;D

Also, check out what Chookie says here . . . .http://www.forumthermomix.com/index.php?topic=9565.135
Title: Re: All About Sour Dough .
Post by: cookie1 on May 13, 2014, 04:47:41 am
Well done troupie. As GF says SD will not be rushed. I'm finding in this weather that I can make the bread first thing in the morning ( having fed the starter the night before- with lots of flour and water). The dough does very little for several hours and then it seems to start rising. It takes all day and I cook it very late afternoon or early evening.

It's so exciting to see it all come together.
Title: Re: All About Sour Dough .
Post by: troupie on May 13, 2014, 05:24:09 am
Thanks goldfish and cookie1; it was a cool night last night and I just left it on the bench to rise. My dough was quite loose; almost like a thick pancake batter so perhaps I should have put a bit more flour in. I just poured it straight into my small Bessemer dutch oven. I have fed the culture and its in the fridge. I am excited to get this far so wont give up (bit like chocolate, I'd give it up but I am no quitter). I love to achieve something like this. Thanks again to everyone who has helped me.
Title: Re: All About Sour Dough .
Post by: achookwoman on May 13, 2014, 06:08:45 am
Congratulations Troupie.  You are well on the way.   Just to make a starter is really something special.  Every year when the weather turns cool my starter decides it needs a bit more sleep.  I blame everything, including the flour for the time it takes to rise. 
It does sound like the dough was a bit too slack.  A firmer dough will give a better loaf but will also take longer to rise. I am glad that you don't give up easily as you are nearly there.  Keep trying and thank you for sharing your experience. 
Title: Re: All About Sour Dough .
Post by: cookie1 on May 13, 2014, 06:29:33 am
Troupie I love your comment about the chocolate. It's just perfect.
Title: Re: All About Sour Dough .
Post by: Bonsai on May 17, 2014, 02:54:26 pm
Chookie I always follow your sourdough instructions and get lovely loaves. We ate a rye bread at a restaurant recently which was wonderful, but I can't get my home-made bread to taste the same. I wonder if they use more rye flour (which I know doesn't rise much), or if I should use a very slow rise in the fridge to get the lovely sour flavour. Ideas anyone!    I'll contact the restaurant as well, for the amount we spent they should at least share the bread recipe!
Title: Re: All About Sour Dough .
Post by: achookwoman on May 17, 2014, 09:51:31 pm
Bonsai,  I am always surprised at how little Rye flour is in Rye bread.  If I want Rye bread I use Farfallinas recipe,  but this is not SD.  I also use the recipe from the Agrarian Kitchen which has very little Rye in it but when baked has the fine texture of Rye bread.  I think you would have to do a very long rise with more Rye flour as you say there is not much Gluten in it.
Yoke probably has a recipe for Rye SD bread but I don't have much luck with her recipes.  
During the week I will have a go with Rye flour and let you know how I go.  
Title: Re: All About Sour Dough .
Post by: cookie1 on May 18, 2014, 07:07:29 am
I also use farfallina's Rye bread recipe. I love it. I have made sourdough using Yoke's recipes, but I started with a rye starter.
Title: Re: All About Sour Dough .
Post by: Bonsai on May 18, 2014, 07:18:52 am
I have Yoke's book and she doesn't actually have a rye loaf recipe, only white bread using a rye starter. I might try Farfallina' recipe.
Title: Re: All About Sour Dough .
Post by: cookie1 on May 18, 2014, 09:10:48 am
It's lovely. I'm sure you will enjoy it.
Title: Re: All About Sour Dough .
Post by: achookwoman on May 18, 2014, 09:46:11 pm
It's lovely. I'm sure you will enjoy it.
I usually add caraway seeds instead of the cumin she suggests. 
Title: Re: All About Sour Dough .
Post by: troupie on May 22, 2014, 02:01:19 pm
There is much excitement in our house tonight as I have made my first successful loaf of sourdough; it took all day to rise but it did rise and when it came out nice and brown and crusty I couldn't wait to have a taste. We had some with chicken soup for dinner and it was delicious. I am not sure what the texture should be like but we enjoyed it. Many thanks to all those on this site who have helped and encouraged me.
Title: Re: All About Sour Dough .
Post by: achookwoman on May 22, 2014, 09:42:18 pm
Groupie,  that is wonderful.  Congratulations.  The texture can vary, so if you enjoyed it,  then it is OK. 
Title: Re: All About Sour Dough .
Post by: cookie1 on May 23, 2014, 06:22:44 am
Troupie how exciting. I am so pleased for you.  ;D ;D ;D
Title: Re: All About Sour Dough .
Post by: troupie on May 23, 2014, 10:36:30 am
It is so great when something works out; I put most of it in the freezer but kept a couple of slices out for my lunch today and it was still lovely and fresh. Wow I am so pleased. Wish I could work out some other things as good (especially on this computer). I will make that loaf a few more times before adventuring on to different ones because it was so simple just needed all day to rise. Thanks again ladies.
Title: Re: All About Sour Dough .
Post by: judydawn on May 23, 2014, 10:45:13 am
Well done Troupie, it's such a thrill to have bread making success, especially with sour dough.
Title: Re: All About Sour Dough .
Post by: Cornish Cream on May 23, 2014, 11:36:08 am
Congrats on your success Troupie.
Title: Re: All About Sour Dough .
Post by: meganjane on August 25, 2014, 02:59:07 pm
My rye sourdough keeps making hooch. I've thrown most of it out and started again. I only had about a cup of it in the jar, so have begun to introduce white bread flour instead of rye. Hoping it will work out.
Title: Re: All About Sour Dough .
Post by: achookwoman on August 25, 2014, 09:14:00 pm
MJ, could you just add more rye flour to the hooch?   Adding white flour should work.  My starter has been sitting on the kitchen bench for a couple of days.  Very happy.   I have made so many SD crumpets it got a bit depleted.  Needed a little 'mothering'.
Title: Re: All About Sour Dough .
Post by: cookie1 on August 26, 2014, 01:07:42 am
MJ are you using the ratio of 1.5:1 for the rye dough starter? Yoke always used that. She also said that it helps to purge your Starter once a month, throw it all out except about 1-2 tablespoons and feed that up. I only do this if I haven't been using it a lot.
Title: Re: All About Sour Dough .
Post by: meganjane on August 26, 2014, 01:13:09 pm
It sat in the fridge for three weeks and didn't like it. yes, I did the 1.5:1 as I used Yoke's recipe to start with. I'm a little over the sliminess of rye, so really would like to move to half rye, half white.

I prefer Chookie's method for making sourdough as Yoke's is very heavy, wet and dense. I don't want to purge a sourdough all the time as it gets so much better with age.

It's bubbling along nicely on the bench now, happy with it's white flour.... ;D
Title: Re: All About Sour Dough .
Post by: achookwoman on August 26, 2014, 10:04:31 pm
MJ,  so happy to hear this. 
Title: Re: All About Sour Dough .
Post by: cookie1 on August 27, 2014, 04:47:36 am
I agree with all your comments MJ. I only use Chookie's starter now. If I want rye, I remove a little of Chookie's starter, keep it safe, and then feed up the rest with rye flour to make rye starter. I sort of use a mix of Chookie's thoughts and Yoke's. it works for me so I will keep doing it.
Title: Re: All About Sour Dough .
Post by: achookwoman on August 27, 2014, 07:47:16 am
Cookie, I do the same as you.  If I want a rye loaf, I either feed up a bit of white starter with rye flour or even use 400 starter, 500 rye flour and enough water to make a fairly slack dough.  I sometimes grind up a few rye grains to give a bit of texture.
Title: Re: All About Sour Dough .
Post by: Gertbysea on August 27, 2014, 10:27:03 am
Wanting to get back into it so started a rye sour today using organic rye  I bought today and ground. Want to make just one loaf for Jewish rye bread before I go on hol.  Don't need it but want a distraction from my still hanging about lurgy. Also made the dark rye colour so as not to use molasses or coffee. Didn't think I could do it but turned out to be easy as. So more feeding the sour tomorrow and we will see how it goes.  When I come back I am needing to get a few things like proofing baskets and a lame. Ay idea where to shop? Nothing in Cairns at all.

I love my Secrets of a Jewish Baker but am open to anything interesting. Even downloaded a cheapie from Amazon for my Kindle on iPad as it is in colour.

I don't actually want to eat the bread just to make it.

Gert
Title: Re: All About Sour Dough .
Post by: achookwoman on August 27, 2014, 12:09:37 pm
Gert, you have the bread bug really bad.    ;D.      Just wanting to make it and not necessarily eat it,  indicates this.  I often just want to bake a loaf and then cut it in half ,  to see what it looks like.  Friends don't seem to mind a loaf cut in half. ,!
Title: Re: All About Sour Dough .
Post by: Gertbysea on August 27, 2014, 12:23:40 pm
Yeah I am getting my cooking mojo back as soon as I finish with the bloody lurgy I I picked up in Sydney. I am absolutely cranky and more than over it. I may never get on a bus again!

So I am trying to focus, between coughing fits, on something new and exciting while finishing off a bottle of butterscotch schnapps.

Need a new challenge. Just doing the one thing and then in Sept it will be all go. Well I may have a demo or two.

Gert
Title: Re: All About Sour Dough .
Post by: cookie1 on August 27, 2014, 12:55:49 pm
I think you are hooked too Gert.  ;D ;D
Title: Re: All About Sour Dough .
Post by: meganjane on August 27, 2014, 02:19:09 pm
I adore making bread. I like to eat a little, not too much with loads and loads of butter!

I've had the dreaded lurgy too, Gert! Can't believe it, I haven't been ill with a cold for over ten years and wham! This one hits me for six. Spent most of the weekend in bed. Still coughing now and then and sinuses are still blocked.
Worst part is I haven't been able to cuddle my little grandson... :(

My rye/white sourdough is looking luscious. I like the idea of removing some to make a rye starter when wanting a rye bread.
Title: Re: All About Sour Dough .
Post by: cookie1 on August 29, 2014, 06:45:37 am
I am in the process of making Chookie's SD walnut and raisin crumpets. I didn't read the recipes properly and have put too much sultanas and walnuts in. I have heaps of starter left so will do some correctly now. I had a few problems with them sticking too, so will be more careful this time.
Title: Re: All About Sour Dough .
Post by: cookie1 on August 29, 2014, 07:06:04 am
OMG these are amazing. I wish I hadn't read the recipe. I was careful with the greasing this time and everything was perfect. I couldn't wait and spread some butter on one and ate it. So very tasty. (http://img.tapatalk.com/d/14/08/29/maqevuqa.jpg)
These must be the very best SD creation ever.
Title: Re: All About Sour Dough .
Post by: achookwoman on August 29, 2014, 07:21:00 am
Cookie, glad you enjoyed them.  Less added ingredient seems better.  I have just made some with semi dried tomatoes and prosciutto.  I added too much . I spray the crumpet rings with Rice Bran oil , before I add the mix.  That is when they are heating in the pan.
Easy once you get the method correct.
Title: Re: All About Sour Dough .
Post by: Gertbysea on August 29, 2014, 07:49:57 am
Bread bread and more bread .Real bread. Not wet crap bread wrapped in plastic with numbers instead of  flour,yeast, salt and sugar.

Gert
Title: Re: All About Sour Dough .
Post by: meganjane on September 04, 2014, 05:02:23 am
Bread bread and more bread .Real bread. Not wet crap bread wrapped in plastic with numbers instead of  flour,yeast, salt and sugar.

Gert

Yup! My DH will only eat that bought crap. I squeezed it in my hands and showed him what it will do in his gut, but he won't budge.
I love my sourdough. I haven't been game enough to make it free form yet, still making it in the bread tin.

Must make those crumpets now!!
Title: Re: All About Sour Dough .
Post by: achookwoman on September 04, 2014, 08:54:05 am
Think you will love the crumpets. 
Title: Re: All About Sour Dough .
Post by: meganjane on September 05, 2014, 10:45:16 am
Can't find the recipe Chookie!  :o
Title: Re: All About Sour Dough .
Post by: Cornish Cream on September 05, 2014, 10:58:52 am
Sour Dough Crumpets (http://www.forumthermomix.com/index.php?topic=15644.0) recipe for you MJ.
Title: Re: All About Sour Dough .
Post by: meganjane on September 05, 2014, 12:41:55 pm
Thank you!!
Title: Re: All About Sour Dough .
Post by: achookwoman on September 05, 2014, 10:03:30 pm
Thanks CC.   I have been busy making SD crumpets for the Farmers market today.   Not a lot in the garden to take. 
Title: Re: All About Sour Dough .
Post by: ElleG on September 10, 2014, 06:12:34 am
Chookie, I made your basic Sour dough bread today and tweaked it. Very happy with the fruit loaf that resulted :D
 
I love the recipe, added cinnamon, half a grated nutmeg, 1 tabs rice malt syrup and about 220g dried fruit (sultanas, ginger and dates) and almonds and pistachios. I soaked the fruit and nuts for 10 mins in boiling water, drained well and added in the last minute of kneading. I have tried other sour dough fruit loaves, will stay with your basic recipe and add whatever I have in the cupboard, so much nicer.

Title: Re: All About Sour Dough .
Post by: achookwoman on September 10, 2014, 08:04:39 am
Ellie,  love what you added.  Glad you enjoyed the SD.
Title: Re: All About Sour Dough .
Post by: troupie on September 14, 2014, 09:31:12 am
I have just made a sourdough cake; too hot to cut yet but I am hoping it will be great. Will post if it turns out. Thanks again Chookie for all the help with sourdough and all the other recipes you share with us.
Title: Re: All About Sour Dough .
Post by: achookwoman on September 14, 2014, 12:12:12 pm
Troupie,  very interested to hear how the cake turns out.  I am feeding up a second jar of starter to make SD crumpets. 
Title: Re: All About Sour Dough .
Post by: troupie on September 15, 2014, 10:54:29 am
The cake turned out great Chookie; lovely with a bit of butter spread on it. I will make it once more and then post just to make sure I get times and speeds correct as it was not a TMX recipe. Just another way to use sourdough and more goodies to try of course. To me it was also comfort food as I love a bit of buttered cake with a cuppa.
Title: Re: All About Sour Dough .
Post by: achookwoman on September 15, 2014, 11:01:04 am
Troupie,  sounds delicious. 
Title: Re: All About Sour Dough .
Post by: cookie1 on September 15, 2014, 01:19:57 pm
I can hardly wait for the recipe troupie.
Title: Re:
Post by: Jamberie on October 16, 2014, 06:09:09 am
It's finally time to have a go at sourdough!  I have just read every post in this thread with great interest! And thank you to everyone for posting, it has all added to my learning!
I'd love to start a starter, and am interested in your thoughts on suitable temperatures.... Over the next week, we are expecting temps of 0-18, 3-17, 3-20, 4-26 (daily variance of approx 20oC). Would it be OK to:
a)  leave the starter outside overnight
b) bring it inside overnight
c) try in summer?
Any help greatly appreciated!
Title: Re: All About Sour Dough .
Post by: cookie1 on October 16, 2014, 06:19:25 am
I'm sure Chookie will come to the rescue. I have never started starter from the start. ;D ;D ;D ;D ;D
Title: Re: All About Sour Dough .
Post by: Gertbysea on October 16, 2014, 06:24:39 am
Interesting Jamberie. I left my starter outside for about 4 days then brought it inside. The temp varied from about 26 to about 10.

Anyway you got nothing to lose but some flour and water.

Gert
Title: Re: Re: Re: All About Sour Dough .
Post by: Jamberie on October 16, 2014, 06:30:20 am

Anyway you got nothing to lose but some flour and water.

Gert

So true Gert! With that advice, I might try two versions....one brought inside and the other kept outside :)
Title: Re: All About Sour Dough .
Post by: achookwoman on October 16, 2014, 07:39:33 am
With temps like yours,  I would bring it in at night.  Might take a bit longer but don't chuck it out unless it smells off. 
If all else fails I can post you some. But it is nice to have your own home grown starter.
Let us know how you go.
Title: Re: Re: All About Sour Dough .
Post by: Jamberie on October 18, 2014, 04:18:25 am
Thanks Chookie. I'll bring it inside when it's colder....fingers crossed!(http://tapatalk.imageshack.com/v2/14/10/17/117c46a26d21e953175908e38ea3dea2.jpg)
Title: Re: All About Sour Dough .
Post by: ElsieD on October 20, 2014, 01:30:46 am
Yesterday I finished reading this entire thread.  I was trying to make a starter and was not impressed with my efforts but thanks to people on this forum I persevered.  I kept wanting to toss it and start again when I would read a post that said "Don't do it!  Feed it and leave it alone".  And so I took that to heart and applied it to my starter as well.  Here we are now on day eight, and tonight it has FINALLY come alive!  I swear I could stand next to my kitchen counter and watch it grow in real time.  I am beyond excited.  So thank you, everyone.

So tomorrow or the next day I hope to make some bread.  I will base it on the original recipe on this thread.  But what I would like to do is make buns.  I have 2 bun pans so can make 12 buns at a time. Can someone tell me how long and at what temperature would I bake them?  I'm guessing I would bake at 200C for maybe 15 minutes?  I know that the information is in this thread as I saw it but I would rather not have to go through 71 pages again.   Thank you for your help.  This is a wonderful forum.
Title: Re: All About Sour Dough .
Post by: judydawn on October 20, 2014, 01:41:45 am
Hopefully someone will have the answer for you Elsie, I've not made sourdough buns before.
Title: Re: All About Sour Dough .
Post by: achookwoman on October 20, 2014, 06:32:48 am
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.
Title: Re:
Post by: Jamberie on October 20, 2014, 08:49:08 am
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?
Title: Re: All About Sour Dough .
Post by: Bedlam on October 20, 2014, 09:01:05 am
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.
Title: Re: All About Sour Dough .
Post by: Cornish Cream on October 20, 2014, 09:17:05 am
Well done Elise on your SD starter success. :)
Title: Re: All About Sour Dough .
Post by: Gertbysea on October 20, 2014, 10:03:37 am
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
Title: Re: All About Sour Dough .
Post by: achookwoman on October 20, 2014, 11:38:28 am
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.
Title: Re: All About Sour Dough .
Post by: Bedlam on October 21, 2014, 08:30:36 am
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.
Title: Re: All About Sour Dough .
Post by: achookwoman on October 21, 2014, 09:07:32 pm
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. 
Title: Re: All About Sour Dough .
Post by: cookie1 on October 22, 2014, 02:32:54 am
That's really interesting Chookie.
Title: Re: Re: All About Sour Dough .
Post by: Jamberie on October 22, 2014, 08:19:24 am
Sourdough starter day 4:
Any thoughts most welcome!
(http://tapatalk.imageshack.com/v2/14/10/22/40364c6d12baba6c0af8f7f354ff9179.jpg)
Sorry again for the huge photo...tapatalk.
Title: Re: All About Sour Dough .
Post by: achookwoman on October 22, 2014, 09:14:43 am
How does it smell?
Title: Re:
Post by: Jamberie on October 22, 2014, 09:20:32 am
It smells really mild with maybe a hint of a slightly yeasty smell.
Title: Re: All About Sour Dough .
Post by: Bedlam on October 22, 2014, 10:10:48 pm
Sounds perfect Jam, keep going with it.
Title: Re: All About Sour Dough .
Post by: ElsieD on October 22, 2014, 10:25:47 pm
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.
Title: Re:
Post by: achookwoman on October 23, 2014, 12:29:58 am
It smells really mild with maybe a hint of a slightly yeasty smell.
Great ,  keep going you are nearly there.
Title: All About Sour Dough .
Post by: Bedlam on November 03, 2014, 01:06:55 am
Thought I would try and resurrect my sour dough, scraped a tiny piece from underneath ( yes it was all dry) and again it has gone purple.
Doesn't matter too much as I haven't got my oven ATM.(http://tapatalk.imageshack.com/v2/14/11/02/fcc2a31327c39b16632d6c6f6cf1b417.jpg)
Title: Re: All About Sour Dough .
Post by: achookwoman on November 03, 2014, 01:34:50 am
Chuck it and start again,  if you use the same jar,  sterilize it.  Don't buy any,  plenty of free stuff around.  I can post you some if none available locally.
Title: Re: All About Sour Dough .
Post by: troupie on November 03, 2014, 11:48:09 pm
Although my sour dough still smells OK it is very yucky around the top of the jar; all hard and crusty. Do I just pour some into a clean jar or leave it alone?
Title: Re: All About Sour Dough .
Post by: judydawn on November 03, 2014, 11:53:14 pm
I just tip off the grey liquid that forms at the top troupie or just stir it in if it isn't grey and too smelly.  I also change my container every so often as it does get very messy and crusty on the top.  It's nice to start off again with a clean jar, pour all of your starter in it or just a cupful or so and feed it up again. I know Chookie never throws any of her starter away, she makes all sorts of things with it apart from bread  (crumpets, crepes etc) but I find mine builds up and I need to reduce it as I can only eat so much.
Title: Re: All About Sour Dough .
Post by: cookie1 on November 04, 2014, 04:41:25 am
Yoke recommends using up most of your starter every month and sort of starting again. I tend to feed mine up to roughly the amount I plan to use. However now it is easy to make crumpets with any that is left.

Troupie I would do as Judy suggested.
Title: Re: All About Sour Dough .
Post by: achookwoman on November 04, 2014, 06:30:02 am
When I get a crust around the top of my jar,  I get a knife and scrape it into the jar.. If the jar gets messy on the outside I clip the top on tight and put the jar under the tap and give it a good wash.
Groupie,  Judy and Cookie's suggestions  both sound good.
Title: Re: All About Sour Dough .
Post by: troupie on November 04, 2014, 07:24:48 am
Thanks for all the advice; I will leave it until after Busselton and then do as you say and start making bread again.
Title: Re: All About Sour Dough .
Post by: djinni373 on February 20, 2015, 11:57:20 pm
Double, double toil and trouble;
Fire burn and caldron bubble.
Fillet of a fenny snake,
In the caldron boil and bake

Well not exactly  :D
 
This is my rye sourdough starter that’s almost ready to go. Looks pretty awful but smells lovely.


Title: Re: All About Sour Dough .
Post by: ElsieD on February 20, 2015, 11:59:02 pm
That starter looks lovely.
Title: Re: All About Sour Dough .
Post by: cookie1 on February 21, 2015, 04:43:47 am
Well done. I can't wait to see what you make with it.
Title: Re: All About Sour Dough .
Post by: EmeraldSue on March 09, 2015, 11:44:42 am
  For the last few days, every time I've opened the fridge, I've been accosted with a foul smell. I've recently cleaned out the fridge and knew that it wasn't due to any manky leftovers, so came to the conclusion that it was my sourdough starter. When I pulled it out of the fridge, it was really smelly, and had a dark layer on top. I removed the top layer and kept a third of the White starter underneath, fed it up and baked a loaf today. The bread turned out well and my starter smells much better, so I will purservere.
Title: Re: All About Sour Dough .
Post by: Gertbysea on March 09, 2015, 11:56:00 am
  For the last few days, every time I've opened the fridge, I've been accosted with a foul smell. I've recently cleaned out the fridge and knew that it wasn't due to any manky leftovers, so came to the conclusion that it was my sourdough starter. When I pulled it out of the fridge, it was really smelly, and had a dark layer on top. I removed the top layer and kept a third of the White starter underneath, fed it up and baked a loaf today. The bread turned out well and my starter smells much better, so I will purservere.

Perfect!
Title: Re: All About Sour Dough .
Post by: judydawn on March 09, 2015, 11:57:12 am
I keep my starter on the top shelf of my fridge at the front Sue so that I see it every timeI open the door. As soon as I see the liquid changing colour I mix it all up and feed it again if it's been a while between feeds.  You did the right thing, I'm glad you didn't toss it.
Title: Re: All About Sour Dough .
Post by: achookwoman on March 09, 2015, 08:37:49 pm
Sue, that sounds fine.  Mine is in a very large jar, 3/4 full and I clamp the lid on. I make a lot of crumpets so it gets used fairly often. I know that I am lucky that I have the space to do this.  Most manage their SD starter as Cookie does. Smaller jar and feeds up a portion to use.
Title: Re: All About Sour Dough .
Post by: cookie1 on March 10, 2015, 07:28:16 am
Thanks for the reminder. It is time to bring it out and give it a feed and make some bread.
Title: Re: All About Sour Dough .
Post by: troupie on March 10, 2015, 08:54:43 am
Me too; I mean to do it every time I open the fridge but something gets in the way.
Title: Re: All About Sour Dough .
Post by: djinni373 on March 15, 2015, 08:30:38 am
A bit about rye starters

I don’t recall seeing any info about rye starters in here and for some reason I keep getting an error when I try to search. So mods please feel free to delete this if it is duplicating info already here.

This info is based on my relatively short experience with a rye sourdough starter and what I have read in the “Bourke Street Bakery-The Ultimate Baking Companion” book.

Creating a rye starter is easier than creating a white starter because the rye flour ferments faster. The basic ratio is about 60% flour and 40% water because rye absorbs more water. It takes just over a day to get a rye starter going. If anyone would like the rye starter recipe I’ll add it here.

A rye starter will happily live in the fridge. In most recipes, you can use the starter straight from the fridge.

Rye flour doesn’t have a high gluten content like wheat flour, so it can’t hold structure as well as wheat flour (in other words rye flour can’t rise, trap and hold air like white flour).

This means that a rye starter will be fine for most sourdough recipes if you’re using white flour as well (although the end result will be a bit heavier, it will have a lovely flavour). I haven’t tried a 100% rye loaf yet.

This also means that you can’t use a rye starter for chookie’s crumpets. (Yes I did try just to make sure ;D).

I really want to make crumpets so I've split my rye starter in two. Half will remain rye, and the other half is going to be converted to a white starter simply by feeding it with white flour. “Bourke Street” says its doable so fingers crossed. I'll keep you posted.
Title: Re: All About Sour Dough .
Post by: Gertbysea on March 15, 2015, 09:09:47 am
I agree Gayle. I have had  a rye starter in the fridge for about 6 months and haven't touched it Soon I will revive it and it will,be fine I am sure. I love the denseness of rye bread and the huge flavour.


Gert
Title: Re: All About Sour Dough .
Post by: cookie1 on March 15, 2015, 09:23:43 am
I always had a rye starter when I was doing Yoke Mardewi's classes. Eventually I managed to kill it and didn't do SD until Chookie kindly brought some starter over to the Forumfest in Gracetown. That is still going strong. If I wish to do a Yoke recipe, I just split my starter and feed it up with rye and leave the other bit white. From memory she always used some white bread flour in her rye breads.

Djinni if you would like any of her recipes I am happy to pm you.
Title: Re: All About Sour Dough .
Post by: achookwoman on March 15, 2015, 10:03:36 am
Thanks Djinni for your info on RyeStarter. I supposei am basically lazy and find the White Starter more versatile . If I want a rye loaf I just useRye flour and the White starter.
What I find really fascinating is once someone starts making SD, they develop their own favourite recipes.  All with interesting interpretations. I just love that you can put your own stamp on SD bread.
I hope you have fun with the Crumpets. I have now made hundreds.
Title: Re: All About Sour Dough .
Post by: Bedlam on March 15, 2015, 02:03:40 pm
Thanks Gayle, very interesting.
Title: Re: All About Sour Dough .
Post by: cookie1 on March 16, 2015, 06:45:34 am
I have my starter out of the fridge and will feed him up today and tonight. I will decide what to make with it tomorrow.
Title: Re: All About Sour Dough .
Post by: djinni373 on March 16, 2015, 10:58:20 pm
I always had a rye starter when I was doing Yoke Mardewi's classes. Eventually I managed to kill it and didn't do SD until Chookie kindly brought some starter over to the Forumfest in Gracetown. That is still going strong. If I wish to do a Yoke recipe, I just split my starter and feed it up with rye and leave the other bit white. From memory she always used some white bread flour in her rye breads.

Djinni if you would like any of her recipes I am happy to pm you.

I don't know any of her recipes but I would love any recipes that you have liked. Thank you very much :-* 
Title: Re: All About Sour Dough .
Post by: cookie1 on March 17, 2015, 06:11:36 am
Here's a link for one of hers I converted to tmx. These are lovely.

Thanks Judy. DDIs on her computer, I will try and remember to do it tomorrow.
Title: Re: All About Sour Dough .
Post by: judydawn on March 17, 2015, 06:22:47 am
Oops, you forgot the link cookie  ;D
Title: Re: All About Sour Dough .
Post by: thermilover on July 02, 2015, 11:31:12 pm
All these posts of Sourdough are making me really intrigued about making one.
But not sure where to start, I have been using Chookie's no fuss recipe to make bread loaves, but would love to give Sourdough a try due to the health benefits compared to white bread.

Any suggestions/tips on where to start for a beginner?
Title: Re: All About Sour Dough .
Post by: thermilover on July 02, 2015, 11:39:01 pm
And also, is it a right time to start a Sourdough starter, in this cold weather? Sorry lots of questions  :(
Title: Re: All About Sour Dough .
Post by: achookwoman on July 03, 2015, 12:11:40 am
And also, is it a right time to start a Sourdough starter, in this cold weather? Sorry lots of questions  :(
Thermal over, Not impossible to make a starter in winter, but slower and more difficult. Much easier to get one from someone else.  Not sure where you live but I could post you some to get you started if you are not too far away. You would have to be able to get it within 3 days for it to survive. Let me know here or send PM.
Title: Re: All About Sour Dough .
Post by: cookie1 on July 03, 2015, 06:41:38 am
OMG I need to hang my head in shame.
Here is the link http://www.forumthermomix.com/index.php?topic=15571.msg363715#msg363715

I don't know how I missed that.  :'( :'(
Title: Re: All About Sour Dough .
Post by: thermilover on August 08, 2015, 04:51:52 am
Have started my first ever Sourdough starter today, fingers crossed, hope I can make it work :)
Title: Re: All About Sour Dough .
Post by: Cornish Cream on August 08, 2015, 10:17:08 am
I hope all goes well with your SD starter thermilover. :)
Title: Re: All About Sour Dough .
Post by: cookie1 on August 08, 2015, 12:32:59 pm
Keeping my fingers crossed for you.
Title: Re: All About Sour Dough .
Post by: thermilover on August 11, 2015, 09:34:38 am
Chookie, can you plz help me with this.. Today I got the sour dough starter inside, it has a lot of bubbles but I am not sure about the smell, it does not have a foul smell atleast but as I am not familiar with the smell of beer, not able to say if it is okay.. Thinking of feeding it but just not sure :( This is how it looks... Sorry to bother u with my never ending questions...
Title: Re: All About Sour Dough .
Post by: achookwoman on August 11, 2015, 09:50:17 am
Chookie, can you plz help me with this.. Today I got the sour dough starter inside, it has a lot of bubbles but I am not sure about the smell, it does not have a foul smell atleast but as I am not familiar with the smell of beer, not able to say if it is okay.. Thinking of feeding it but just not sure :( This is how it looks... Sorry to bother u with my never ending questions...
No problems with the ?. Feed it. 1/2 cup of filtered water and 1/2 cup of bread flour.  Give it a good stir.  Leave on bench over night. It should have bubbles by the morning. You will know if it is off as it will have purple blotches on top and smell foul.
Good luck.  ;D
Title: Re: All About Sour Dough .
Post by: thermilover on August 11, 2015, 10:07:29 am
You are the best Chookie  :-* Thank you for your reply, now will wait for the right quantity for my first ever SD loaf  :D You surely have boosted my confidence!!
Title: Re: All About Sour Dough .
Post by: cookie1 on August 12, 2015, 01:23:05 am
Thermilover I'm going through this with you. I can imagine how you feel. I can't wait for your first loaf. One of my SD loaves took an eternity to rise the other day.
Good luck.
Title: Re: All About Sour Dough .
Post by: achookwoman on August 12, 2015, 02:54:35 am
Thermilover, to grow your own starter is rather special. It is difficult and needs persistence.
To make your first SD loaf in very special, whether you have grown the starter yourself or borrowed one.
I will be delighted to see your first loaf.  ;D
Title: Re: All About Sour Dough .
Post by: thermilover on September 08, 2015, 01:49:49 am
Chookie, can I get your help on this?
As you may remember, I started my SD starter a few weeks back, but as we had been falling sick one after the other, couldn't make the loaf :(
I just placed the starter in the fridge and haven't fed it since.
I am planning to make my first loaf, any advice on how I go about from here?
Title: Re: All About Sour Dough .
Post by: cookie1 on September 08, 2015, 02:36:48 am
Thermilover I would take it out of the fridge and feed it again with equal quantities of filtered water and bread flour. It needs to be active before you make your bread. When you mix the flour and water in I would give it a good beat (by hand) to incorporate lots of air. Then let it sit and watch for the bubbles, they will be slow, especially if it is cold.

Chookie please correct me if I am wrong. As you know I use a crazy mixed up method for my SD. :) :) :) :)
Title: Re: All About Sour Dough .
Post by: thermilover on September 08, 2015, 02:48:11 am
Thank you so much Cookie.. Probably a stupid question but do I need to let the starter come to room temperature before feeding it?
Title: Re: All About Sour Dough .
Post by: cookie1 on September 08, 2015, 05:00:39 am
No questions are stupid, please ask away. No you don't need to let it return to room temperature. If it was me I'd feed it, then let it bubble and then feed it again and let it bubble. Even if you let it go overnight. Do you have enough starter for your loaf of bread and a little left over to feed up again?
Title: Re: All About Sour Dough .
Post by: achookwoman on September 08, 2015, 11:42:51 pm
Thermilover, good advice from Cookie.
Just keep feeding it until you have enough for your loaf and at least a tablespoon over. I leave a large stainless steel spoon in mine and stir  it when ever I pass. Some people say that it takes 7 hours after feeding to be really active.  Better test is to look for the bubbles and that strong beer smell.
Good luck.m
Title: All About Sour Dough .
Post by: Bonsai on September 12, 2015, 03:15:30 pm
I've had trouble with my starter recently. Get it out of fridge, feed it and it's bubbly overnight but once I try to make a loaf using chookie's instructions it rises very poorly (I even cheated and added a tsp of yeast) and cooks to a brick-like consistency. Left the dough for about 12 hours in a warm place before cooking but it doesn't rise much at all. Can't figure out what's happening!  I'm having another go tonight with less salt in the ferment - I wonder if 2tsp is a bit much for my yeast
Title: Re: All About Sour Dough .
Post by: achookwoman on September 12, 2015, 10:04:11 pm
Bonsai, very strange.  I do think too much salt. I add none, but then I use Laucke mix which has salt in it .It does sound like it isn't fully  active.
Make sure it is active, bubbles and smells of beer. Give it a good stir after feeding and stir about every hour when you can.
Try this recipe. 400 g starter, 500 bakers flour, 1 teaspoon of salt and sugar if not using mix, 250 water. Knead 4 minutes and scrape into tin.  Allow to rise over night.  Bake next day. Should more than double but no oven spring. I like to bake this in a cast iron pot with the lid on for first 30 minutes , and the 20 minutes with lid off.

Sometimes during winter I leave the starter on the kitchen bench for a few days.  I might make crumpets, feed it again,  make bread, feed it again, make sour dough hot cakes. My jar holds about 2 litres of starter.
Let me know how you are going.
Title: All About Sour Dough .
Post by: Bonsai on September 13, 2015, 12:44:49 am
Thanks Choockie - I've been using the recipe which is on the "Chookies sourdough recipe and process" thread which calls for two tsp of salt and sugar in the pre-ferment. I have never had great success with this and I suspect the amount of salt would be ok if it was being mixed into the entire loaf but not for a smaller amount. I'll see what happens with the batch I left overnight.
Title: Re: All About Sour Dough .
Post by: achookwoman on September 13, 2015, 09:33:12 pm
Bonsai, I think you are correct.  Too much salt for a small amount. Salt is a retarder in SD.
Title: Re: All About Sour Dough .
Post by: Bonsai on September 14, 2015, 11:39:39 am
I let a new batch (with much less salt) sit overnight and baked it this morning (dough had been rising for 16 hours by then) and the outcome was much better - still a bit dense but tasty and certainly a bread rather than a brick. I think the first loaf is destined to become breadcrumbs.
Title: Re: All About Sour Dough .
Post by: cookie1 on September 14, 2015, 12:22:42 pm
I hope your birthday party went well Bonsai.
Title: Re: All About Sour Dough .
Post by: Bonsai on September 15, 2015, 12:05:45 pm
Thanks Cookie - everyone enjoyed the food (apart from the surprise that my SIL had gone 'paleo' so a lot of food she couldn't eat but she was philosophical and avoided the flatbreads and bean/grain /dairy foods - I might have 'accidently' forgotten to mention that the cake she was eating contained dairy.....).  The mini  cheesecakes and flourless orange cake were a great success.
Title: Re: All About Sour Dough .
Post by: cookie1 on September 16, 2015, 09:59:59 am
I'm pleased. It is fun to cook for things like that. A surprise about the Paleo though.
Title: Re: All About Sour Dough .
Post by: thermilover on September 30, 2015, 10:52:46 pm
Made my first SD loaf yesterday but it was a disaster :(
No one to blame except myself as I did not have the patience to proof it for long and just was so excited to make my first loaf.. it did not rise at all so turned out quite dense, but loved the smell and taste of it... I think the starter is prettyyyy good for a first attempt..

Will surely try it again once the weather gets a little warmer and this time will listen to hubby of not being in a hurry :D
Title: Re: All About Sour Dough .
Post by: achookwoman on October 10, 2015, 10:01:11 pm
Thermilover, just catching up.  Hubby ,right, can't hurry SD.
Title: Re: All About Sour Dough .
Post by: Jamberie on November 10, 2015, 06:32:29 am
With my dairy and soy free diet, I'm buying a lot of sourdough :/ so I'm going to have a second go at my own starter, cross all your fingers and toes for me!(http://images.tapatalk-cdn.com/15/11/09/7f017915951f283897e925216dcf2c1f.jpg)
Title: Re: All About Sour Dough .
Post by: achookwoman on November 10, 2015, 06:56:06 am
Jam, well worth a try.  Good luck. Is that bubbles that I see on the top of the left pot?  Give it time if the weather is cool.
I can post you some starter if it fails.  I can't believe how expensive SD is to buy.
Title: Re: All About Sour Dough .
Post by: Jamberie on November 10, 2015, 07:04:22 am
They are bubbles Chookie but the photo was taken minutes after adding the water and flour together so I don't think they are the 'right' bubbles! Last time I tried my hand at a starter the weather here was not favourable, however we have a few warmer/humid days ahead so hopefully this one will work!  Thank you for the kind offer of your starter,  I may take you up on it if this fails!
Title: Re: All About Sour Dough .
Post by: cookie1 on November 10, 2015, 08:48:20 am
Keeping my fingers crossed for you Jamberie. 🙅🙅🙅🙅🙅🙅and my arms.
Title: Re: All About Sour Dough .
Post by: Jamberie on November 10, 2015, 09:56:40 am
Keeping my fingers crossed for you Jamberie. 🙅🙅🙅🙅🙅🙅and my arms.
Thank you Cookie! I need all the help I can get!
Title: Re: All About Sour Dough .
Post by: Jamberie on November 13, 2015, 02:56:17 am
So...the original mix had separated considerably. I poured out a lot of the water on Day 2, and today (day 3), I found this! Lots of bubbles, smells mild (not sure I'd say beer, but mild all the same), and it's quite thick and kind of fluffy. It's still outside, does anyone have any suggestions on the next step? (http://images.tapatalk-cdn.com/15/11/12/8bf141a7eaf5890af6f361d4b1e9de23.jpg)
Title: Re: All About Sour Dough .
Post by: judydawn on November 13, 2015, 03:27:37 am
Probably too thick now Jamberie, we stir the liquid back into the starter before feeding it but our resident experts will be sure to answer your questions better than me.
Title: Re: All About Sour Dough .
Post by: achookwoman on November 13, 2015, 03:33:49 am
Great news, you are on the way.  You have caught a wild yeast.
Bring it in and leave on bench uncovered.  Put a tablespoon of filtered water and same of bread flour and give it a good stir. 
Leave the spoon, ( stainless steel), in jar and give it a stir every couple of hours. You are feeding the yeast, just like a baby.
When it bubbles again repeat the feeding. You can leave it on the bench over night.
In the morning, repeat.  If the jar gets too full, tip into a sterile bigger jar. Or take some out to use.  Don't throw any out. 
Although it may not be fully active you could make crumpets or pancakes with the over flow.
Keep doing above until lots of bubbles form quickly.  You can put it in the fridge once you are happy that it is active.
Then feed it once a week until you are confident that you know how to handle it.
Always keep at least 1 tablespoon of starter to build up again.
Hope this helps and good luck.  Thanks for the photos , this really helps.
Title: Re: All About Sour Dough .
Post by: Jamberie on November 13, 2015, 09:54:58 am
Probably too thick now Jamberie, we stir the liquid back into the starter before feeding it but our resident experts will be sure to answer your questions better than me.

Yes, I was worried about that Judy, but there was just so much liquid, even when I stirred it through it kept separating. Lucily enough I think we saved it in time. I've taken Chookie's advice and stirred and fed and it really keeps growing. I am concerned that if I leave it overnight it will overflow, it is now up to the fruit decals on the jar. Do you think overflow is possible?
I think I might transfer it to a larger jar before I go to bed tonight just to be sure.
Title: Re: All About Sour Dough .
Post by: troupie on November 13, 2015, 12:05:38 pm
Wow! your sour dough starter sounds good; I must get cracking and start another one as I really miss this type of bread.
Title: Re: All About Sour Dough .
Post by: achookwoman on November 13, 2015, 08:08:07 pm
Jam , sounds like you have it under control.
My 'Cherokee' starter is kept in a very large glass jar with a clip on lid. I keep it only 1/2 full and when I want to make bread I leave it on the bench and feed it.  Because it is a strong and large I can give it a cup at a time, that is a cup of water and a cup of flour.
The longer you keep it the stronger it will get. All starter have a slightly different flavour.
Once it is working well and with storage it will develop the liquid Judy was talking about, you can  tip this out or stir  back in.  I stir back in.
Sounds like you will be ready to make a loaf very soon. 
Again good luck.
Title: Re: All About Sour Dough .
Post by: troupie on November 14, 2015, 02:11:46 am
I have just sterilized a jar and am ready to make some new starter; I hope the weather here is not too hot to put it outside to catch the yeast.
Title: Re: All About Sour Dough .
Post by: Jamberie on November 14, 2015, 07:09:55 am
I last fed it this morning and it is separating again....is this ok?
Oh and my sister came to visit so I showed her my new baby and said "oh so that's what the gross (yeasty) smell is in your house"!!!
(http://images.tapatalk-cdn.com/15/11/13/8c00fa4cacf0dbd13590efeb8453f187.jpg)
Title: Re: All About Sour Dough .
Post by: achookwoman on November 14, 2015, 09:55:54 am
Great comment from your sister. ,!
Next time you feed it give it just flour.  It needs feeding .  You should see yeasty bubbles in a soft doughy mix.
Title: Re: All About Sour Dough .
Post by: Jamberie on November 14, 2015, 10:26:59 am
Great comment from your sister. ,!
Next time you feed it give it just flour.  It needs feeding .  You should see yeasty bubbles in a soft doughy mix.

Thanks Chookie, that sounds like great advice (as always!!). It was going really well yesteerday witht the humid weather, but now we have had a cool change it has slowed down dramatically. I'm learning to roll with it  ;)
Title: Re: All About Sour Dough .
Post by: achookwoman on November 14, 2015, 07:03:29 pm
Jam, it is quite amazing how the weather influences the starter.
Title: Re: All About Sour Dough .
Post by: troupie on November 20, 2015, 10:01:17 am
Started my new sour dough culture this morning so hope all goes well.
Title: Re: All About Sour Dough .
Post by: achookwoman on November 20, 2015, 11:25:55 am
Started my new sour dough culture this morning so hope all goes well.
Good luck,
Title: Re: All About Sour Dough .
Post by: cookie1 on November 20, 2015, 11:31:24 am
Ditto from here troupie. If it doesn't work, give me a yell and I'll give you some.
Title: Re: All About Sour Dough .
Post by: troupie on November 20, 2015, 01:55:54 pm
Thanks Cookie; I will remember as you are only a short drive away.
Title: Re: All About Sour Dough .
Post by: troupie on November 23, 2015, 09:05:40 am
Had to throw the starter out as it was smelling bad; probably too hot for it this week.
Title: Re: All About Sour Dough .
Post by: cookie1 on November 23, 2015, 11:22:45 am
It certainly has had a few warm days.
Title: Re: All About Sour Dough .
Post by: achookwoman on November 23, 2015, 11:46:04 am
That is a shame Troupie.   A lady was telling me at the weekend that she caught her yeast bug by putting her jar under an Elder tree when it was in flower. She said it is a very sweet starter.
Title: Re: All About Sour Dough .
Post by: jo_nz on January 14, 2016, 06:16:04 am
Right, I am finally taking the plunge and making my first starter!  Fingers crossed...
Title: Re: All About Sour Dough .
Post by: Cornish Cream on January 14, 2016, 07:17:52 am
Good luck Jo.
Title: Re: All About Sour Dough .
Post by: cookie1 on January 14, 2016, 07:51:54 am
Fingers crossed for you.
Title: Re: All About Sour Dough .
Post by: jo_nz on January 27, 2016, 06:24:59 am
Yay, I made my first dough yesterday and left it overnight to bake this morning. I thought it was a passable loaf. Possibly not award winning, but I am happy.
Title: Re: All About Sour Dough .
Post by: achookwoman on January 27, 2016, 06:41:23 am
Jo, congratulations, you are a star.   The first loaf is a good start. Learn from what you did. SD freezes very well so if you are on a roll you might like to make another. 
Let us know how you go.
Title: Re: All About Sour Dough .
Post by: cookie1 on January 27, 2016, 11:52:03 am
Well done Jo. You must be very proud of yourself.
Title: Re: All About Sour Dough .
Post by: Cornish Cream on January 27, 2016, 06:01:04 pm
Well done Jo. :)
Title: Re: All About Sour Dough .
Post by: thermilover on January 27, 2016, 09:41:19 pm
Congratulations Jo :)
I am yet to make my first SD bread, fortunately I am able to keep the starter alive as every time I feed it, I can see bubbles and it smells not rotten ;) My first attempt was a disaster and I blame myself for that, just didnt have the patience :(
Title: Re: All About Sour Dough .
Post by: judydawn on January 27, 2016, 10:46:34 pm
If your first loaf was 'passable' Jo then you are certainly on the right track. SD is not the easiest loaf to make and patience is certainly needed thermilover. 
Title: Re: All About Sour Dough .
Post by: achookwoman on January 29, 2016, 10:40:29 am
I mixed the ingredients for a loaf of the Worlds Best Diet Rye Bread. Because it is cold, 11 here today, it doesn't want to rise. I have placed it in a sink of warm water and now in a warm steamy oven. Looks like I will be baking it about 11 pm tonight.
Pretty frustrating so baked 12 No Fuss rolls.
Title: Re: All About Sour Dough .
Post by: judydawn on January 29, 2016, 11:46:06 am
You still managed to get your fix then Chookie, good luck with the loaf later tonight.
Title: Re: All About Sour Dough .
Post by: cookie1 on January 29, 2016, 01:09:01 pm
It is frustrating Chookie. We rarely have the too cold problem. I sometimes think I will put it in the fridge overnight, then I worry that it will rise and go everywhere in the fridge.
Title: Re: All About Sour Dough .
Post by: achookwoman on January 29, 2016, 08:33:54 pm
What a disaster. Not the beautiful loaf this usually makes. I suppose this is what I love about SD, the challenge. I should have left it to rise overnight. Will thinly slice 1/2 and dry out in oven and make crumbs from rest.,
Title: Re: All About Sour Dough .
Post by: achookwoman on January 29, 2016, 10:03:33 pm
Cut the loaf and not as bad as I thought. Quite nice cut thinly and toasted.
Title: Re: All About Sour Dough .
Post by: jo_nz on February 03, 2016, 04:32:45 am
Mmm, that looks good!

I have another loaf rising now - the recipe on the first post.