Author Topic: All About Sour Dough .  (Read 231960 times)

Bonsai

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Re: All About Sour Dough .
« Reply #960 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.

Offline achookwoman

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Re: All About Sour Dough .
« Reply #961 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. 

Bonsai

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Re: All About Sour Dough .
« Reply #962 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.

Offline cookie1

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Re: All About Sour Dough .
« Reply #963 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.
May all dairy items in your fridge be of questionable vintage.

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Offline Bedlam

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  • Denise - Mandurah WA
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All About Sour Dough .
« Reply #964 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.
Denise

Offline achookwoman

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Re: All About Sour Dough .
« Reply #965 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. 

Offline Cuilidh

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Re: All About Sour Dough .
« Reply #966 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.
Marina from Melbourne and Guildford
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Offline BeezeeBee

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Re: All About Sour Dough .
« Reply #967 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

Offline cookie1

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Re: All About Sour Dough .
« Reply #968 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
May all dairy items in your fridge be of questionable vintage.

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Offline Bedlam

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Re: All About Sour Dough .
« Reply #969 on: March 31, 2014, 01:53:38 pm »
Please do Bee, it's amazing and so much fun.
Denise

Offline achookwoman

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Re: All About Sour Dough .
« Reply #970 on: March 31, 2014, 08:36:20 pm »
BZB,  the SD bread is much healthier than yeast based bread.

Offline BeezeeBee

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Re: All About Sour Dough .
« Reply #971 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 😁

Offline judydawn

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Re: All About Sour Dough .
« Reply #972 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?
Judy from North Haven, South Australia

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Offline ElleG

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Re: All About Sour Dough .
« Reply #973 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.

Offline Bedlam

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  • Denise - Mandurah WA
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Re: All About Sour Dough .
« Reply #974 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.
Denise