sour dough starter
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| 1 | Hi , Im making my starter in the hot water cupboard , Its sort of doing something which sounds very vague I know.Its 3 weeks old and is smelling nice and sour what should I be looking for to know when its good for baking? Lots of fermenting ? as in bubbles etc or something seeming more mild? thankyou. ..james.. - 2019-06-20 21:32:00 |
| 2 | Here's some good links for you... https://www.somuchfoodblog.com/home/2018/11/12/easy-overnigh http://www.baked-theblog.com/everyday-sourdough-bread/ https://www.homegrown-kitchen.co.nz/wp-content/uploads/2017/ The last one (above) has a link in it for the actual sourdough, but basically sourdough is something you really learn best by experience, failure and success. If your mix is bubbling nicely and smelling sour but not "off", that sounds about right, so why not give it a go? Most experienced sour dough bakers have put notes in threads which you'll find up there on the left, if you put in sourdough, and select "one year" - and one thing hey all say (here and other online sites) is your first one might not be so risen.... but feed your starter for a few times, use it, feed again, and a really good base will eventuate. Good luck...... BTW - this is the starter recipe I use, from Nicola Galloway (who does workshops) Edited by autumnwinds at 10:34 pm, Thu 20 Jun autumnwinds - 2019-06-20 22:23:00 |
| 3 | On the other hand, I found some good recipes for using the sourdough starter, and have been trying these if the bread at the time hasn't been quite up to scratch, using the left over starter to start off another one.... that's apparently how you get to a "mature" starter..... and these recipes are also very good, along the way... CHEESE & ONION SOURDOUGH CRUMPETS Makes 6 crumpets Heat a heavy-bottomed frying pan over a medium heat. Grease crumpet rings and then line them with strips of oiled baking paper. Put into the frying pan and put wee knobs of butter into each ring. Sprinkle the baking soda over the crumpet mixture then mix well. You will notice that the mixture begins to froth up. Once this starts to happen, spoon a couple of tablespoons of mixture into the rings. Cook for about 10 minutes or until bubbles appear on the surface of the crumpets and they pull away from the baking paper. Remove the rings and baking paper and flip. Cook for a further 10 minutes or until golden. Remove from the heat and let cool on a cooling rack. Repeat with the remaining mixture. Delicious cut in half and served with a fried egg, chutney or pickle, tomato and lots of fresh salad greens. SOURDOUGH CRACKERS Makes 2 trays of crackers Ingredients: Method: autumnwinds - 2019-06-20 22:33:00 |
| 4 | autumnwinds wrote:
It takes quite a while for a starter to settle down and perform consistently. It's a matter of the various bacteria and yeasts coming into balance with each other so that they produce the right balance of carbon dioxide and lactic acid.. If you plan to carry on with your starter for a long time it is best to use pure water (bottled or distilled) as otherwise the chlorine, fluoride and other additives will contaminate your starter and it will gradually deteriorate. davidt4 - 2019-06-21 10:27:00 |
| 5 | Thankyou for your replies . I am going to set up another starter ,this time using filtered or boiled water and see if there is a more active difference. i like the idea of using left over starter for crackers and crumpets. If this all works out for me i can see it being a long term thing . Awesome! ..james.. - 2019-06-21 16:44:00 |
| 6 | My loaves, made using this link... https://www.somuchfoodblog.com/home/2018/11/12/easy-overnigh ....turned out amazing, really surprised me, as the last lot weren't that great. Edited by autumnwinds at 7:07 pm, Fri 21 Jun autumnwinds - 2019-06-21 19:04:00 |
| 7 | autumnwinds wrote: .... and here's today's loaf, same recipe as yesterday, only I made one big Cobb loaf (2 pix)..... Now, for those who have failed in the past - SO HAVE I! So don't give up - just keep at it, and try, try and try again.... Good fresh (stone ground, if possible) flour, bottled water, time, cleanliness and most of all - patience! I never thought I'd get this sort of result, after so many failures, so I'm super-happy..... (.... and my trusty National old breadmaker - like, 25 years old... - can have a bit of a retirement to the cupboard...) Edited by autumnwinds at 3:00 pm, Sat 22 Jun autumnwinds - 2019-06-22 14:58:00 |
| 8 | My starter is now nearly 3 years old and in my case the starter as it has aged has gained a lot of strength. What I mean by that is that if I put it into hibernation it recovers much quicker than when it was younger. For the first 2.5 years I used 100gms of flour to 100gms of water , since then I have been using 70gms flour, 30gms Rye flour to 100gms of water. I think that maybe making it more robust, just my feeling. nala2 - 2019-06-24 10:18:00 |
| 9 | put into word document unknowndisorder - 2020-02-13 12:50:00 |
| 10 | I've been making sourdough each week for about four months or so; finally got motivated despite the long list of instructions that usually come with it! I followed the King Arthur Flour website to get my starter going and make the extra-tangy loaf recipe found on the same site. https://www.kingarthurflour.com/recipes/sourdough-starter-re As far as the starter goes, I didn't think it was working but gave it some time, fed it more often (2x daily) when it was slacking or smelling like nail polish remover; finally turned into a yeasty bubbly smelling mix at around 10 days in. I kept the lid loosely sitting on top but not screwed up (except when I put it in the fridge). I always follow the grams measurements, use artesian water (as it is available ear my work), rye and white spelt flour mix to keep it fed. Have fun with it. fiction-addictn - 2020-02-13 13:43:00 |
| 11 | Oh and I also use large loaf tins to keep them contained during the rise but lift the paper out onto an oven tray for baking. I put a small baking tray in the oven when preheating (217 degrees C) then put boiling water in just before I slash the loaves and bake as it creates a lovely steam oven (as I don't use a dutch oven/dish). fiction-addictn - 2020-02-13 13:48:00 |
