Author Topic: All About Sour Dough .  (Read 350814 times)

Offline achookwoman

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Re: All About Sour Dough .
« Reply #750 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.

Offline Delightful Den

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Re: All About Sour Dough .
« Reply #751 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.





The recipe will follow.

Offline judydawn

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Re: All About Sour Dough .
« Reply #752 on: November 04, 2012, 11:15:40 am »
Nice looking loaf Den, you are going well with your baking.
Judy from North Haven, South Australia

Make the most of every day, you never know what is around the corner.

Offline VieveMS

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Re: All About Sour Dough .
« Reply #753 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...

Offline achookwoman

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Re: All About Sour Dough .
« Reply #754 on: November 04, 2012, 11:21:27 am »
Dd,  that looks delicious.  Texture looks perfect.  Are you happy with it ?

Offline Delightful Den

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Re: All About Sour Dough .
« Reply #755 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.

Offline gertbysea

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Re: All About Sour Dough .
« Reply #756 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
Gretchen in Cairns, Australia

Life is like an onion; you peel off one layer at a time and sometimes you weep. Carl Sandburg.

Offline Wonder

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Re: All About Sour Dough .
« Reply #757 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.

Offline achookwoman

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Re: All About Sour Dough .
« Reply #758 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.

Offline Delightful Den

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Re: All About Sour Dough .
« Reply #759 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.

Offline Csoki

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Re: All About Sour Dough .
« Reply #760 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?

Offline Delightful Den

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Re: All About Sour Dough .
« Reply #761 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.

Offline Csoki

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Re: All About Sour Dough .
« Reply #762 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

Offline Csoki

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Re: All About Sour Dough .
« Reply #763 on: November 05, 2012, 01:56:21 am »
Thanks Den, I missed that!  :-[ I will have a look now...

Offline gertbysea

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Re: All About Sour Dough .
« Reply #764 on: November 05, 2012, 02:30:00 am »
Rye doing well


Gert
Gretchen in Cairns, Australia

Life is like an onion; you peel off one layer at a time and sometimes you weep. Carl Sandburg.