Author Topic: All About Sour Dough .  (Read 197046 times)

Offline Shazzy

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Re: All About Sour Dough .
« Reply #555 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.

Offline achookwoman

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Re: All About Sour Dough .
« Reply #556 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. 

Offline Shazzy

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Re: All About Sour Dough .
« Reply #557 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!!

Offline achookwoman

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Re: All About Sour Dough .
« Reply #558 on: October 16, 2012, 07:13:56 am »
I have added some basic instructions on making a fruit loaf on my  Blog.
« Last Edit: October 16, 2012, 08:59:34 am by judydawn »

Offline Katiej

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Re: All About Sour Dough .
« Reply #559 on: October 16, 2012, 10:18:14 am »
Excellent, thanks Chookie.  I'm off to have a look  :)
Katie from Adelaide, SA

A party without cake is really just a meeting - Julia Child

Offline Frozzie

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Re: All About Sour Dough .
« Reply #560 on: October 16, 2012, 12:04:34 pm »
Got around to getting a jar today.. Now just to get that starter started lol!
Kim :) ... Back in the land of Oz

http://frozziegourmande.blogspot.com/

Offline achookwoman

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Re: All About Sour Dough .
« Reply #561 on: October 16, 2012, 12:05:52 pm »
Good Kim, look forward to hearing how you go. ;D

Offline Frozzie

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Re: All About Sour Dough .
« Reply #562 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?
Kim :) ... Back in the land of Oz

http://frozziegourmande.blogspot.com/

Offline achookwoman

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Re: All About Sour Dough .
« Reply #563 on: October 16, 2012, 12:42:03 pm »
Frozzie,  put the band on.

Offline Frozzie

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Re: All About Sour Dough .
« Reply #564 on: October 16, 2012, 12:47:34 pm »
😃
Kim :) ... Back in the land of Oz

http://frozziegourmande.blogspot.com/

Offline meganjane

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Re: All About Sour Dough .
« Reply #565 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.
A great cook is one who can rustle up a fabulous family meal with some freezer burnt chops, wilted carrots, sprouting potatoes and cabbage that's gone brown on the cut edges.
The Bush Gourmand

Offline achookwoman

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Re: All About Sour Dough .
« Reply #566 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.

Offline meganjane

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Re: All About Sour Dough .
« Reply #567 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.
A great cook is one who can rustle up a fabulous family meal with some freezer burnt chops, wilted carrots, sprouting potatoes and cabbage that's gone brown on the cut edges.
The Bush Gourmand

Offline rostess

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Re: All About Sour Dough .
« Reply #568 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.

Offline Aussie Brenda

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Re: All About Sour Dough .
« Reply #569 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.