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Sourdough ... your experience and tips please

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Re: Sourdough ... your experience and tips please

Postby Suffs » Mon Jul 27, 2020 5:26 pm

:thumbsup and have you had a taster?

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Re: Sourdough ... your experience and tips please

Postby aero280 » Mon Jul 27, 2020 5:39 pm

A tiny nibble only. She isn't back with the cream from Tesco yet!!

They seem fine at the moment, just done. I normally over or under cook things. That's why I like biscuits. You can put them back a day or later and finish then off!! :)

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Re: Sourdough ... your experience and tips please

Postby aero280 » Mon Jul 27, 2020 7:28 pm

Trip to Tesco turned into a saga. Lower High St, Watford is closed for 2 weeks. The diversion is long and busy...

But worth the wait. :)

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Re: Sourdough ... your experience and tips please

Postby Suffs » Mon Jul 27, 2020 8:04 pm

A foot on each bank of the Tamar ... love it :lol:

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Re: Sourdough ... your experience and tips please

Postby jeral » Mon Jul 27, 2020 8:42 pm

My first thought too "Diplomacy at its best".

Look good either way :thumbsup

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Re: Sourdough ... your experience and tips please

Postby aero280 » Mon Jul 27, 2020 9:32 pm

I was born in Devonport. You could see Cornwall from the window of the maternity home. I have grandparents from both sides of the river. :)

My personal preference on hot scones is jam first. if you put clotted cream on a hot scone, it melts and makes a mess, and the lump of jam will slide off!! :o

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Re: Sourdough ... your experience and tips please

Postby scullion » Wed Jul 29, 2020 12:07 am

and a proper amount of cream. mind you, half of that plateful is all wrong!

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Re: Sourdough ... your experience and tips please

Postby aero280 » Wed Jul 29, 2020 1:20 am

I spent the first 19 years of my life in Plymouth with regular stays with the grandparents generation in Cornwall and North Devon and Torbay. I don't remember there ever being any discussion on whether the jam or cream went on first.

I think that the table was laid with a dish of jam and a dish of cream, and when the scones arrived form the oven someone would use the jam and someone else would start on the cream. So, first come first served.

The best cream teas were those in the good restaurants where the clotted cream was available in a large salad bowl with a soup ladle!! :) This bowl circulated the room as required!


The sourdough scones were obviously OK, OH took some around to our local friend, and she has approved of them. She is a very good baker. :)

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Re: Sourdough ... your experience and tips please

Postby Gillthepainter » Wed Jul 29, 2020 8:31 am

They look more than OK, Aero. They look delicious.

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Re: Sourdough ... your experience and tips please

Postby Badger's Mate » Wed Jul 29, 2020 9:34 am

it's the first time it's gone mouldy.

I wonder if it has anything to do with the dough improver I got from lakeland?


Sourdough starters are subject to contamination with whatever is 'blowing in the wind' around your kitchen. Some of these can provide a natural leaven (obviously), if you're unlucky they can go wrong. I think they're more likely to fail if left for prolonged periods uncovered at room temperature, without feeding. I've had a few mouldy jars, probably due to my own carelessness, but it must happen from time to time in the best run establishments.

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Re: Sourdough ... your experience and tips please

Postby Suffs » Mon Aug 03, 2020 11:22 am

I think I'm getting the hang of this

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More salt, a bit more hydration, a dash of light olive oil, a higher proportion of strong white to wholemeal, and a series of 'stretch and fold' procedures (four, approx 15 mins aprt in the first hour) during the 'bulk rise'.

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