Sourdough ... your experience and tips please

[Suffs Profile]

Not registered organic but locally produced ... and not covered in that waxy stuff you sometimes get on them

We’re still in bed drinking coffee ... but looking forward to seeing ‘how it is’ ... I even dreamt about it ...

[Gillthepainter Profile Website]

Hi ZeroCook. I'm pleased to see you've shown up.
Howz the bread making going?

The yeast water is definitely viable. And lively when it gets some flour into it. It's the quickest response I've had to a sourdough bake.
And looking at other pictures on the internet this am, all the bubbles seem the same - perhaps I should refer to it as "cuckoo spit".

Yes, I rinsed the apple.
And yes it is organic.

Next time, I think I'll try adding raisins for variety.
When we move, gawd knows when the wheels of that life project will start turning again, I will have a lot of room for these breadly things (2 sheds and a double garage).
I know you have lots of space your way - at last, I can foodie hoard like most people here

[Gillthepainter Profile Website]

We’re still in bed drinking coffee

I'm on my 4th - but it's mostly decaf these days.

Top tip - don't forget that bakers' fold (I know you are excellent at breadmaking) teaching you to such eggs as it were, it gives good structure and lift in the final baking result.



Not quite as flat as this, but one third over one third.
Quarter turn, and one third over one third again.

[Suffs Profile]

Right, that’s having it’s first proof.

We had saved the ‘discard’ from last night and made little pancakes this morning which we had not breakfast with cinnamon apple compote. Delicious! In fact we got so carried away with the pancakes that we made some with the ‘discard’ from this morning’s preferment, not thinking that we should be freezing it for future loaves ... never mind ... it turned into delicious ‘almost crumpets’ and we can easily start again ... we have plenty of apples ... and potatoes

[Suffs Profile]

In the oven

I realise now that I should have put it in one large tin or two small ones ... not two large ones ... but we live and Ed learn ... its smelling good ...

[Suffs Profile]

IMG_1654.JPG

My Baker's Fold was probably a bit 'tight' ... and next time I'll just make the one loaf ... but I'm thrilled ... just letting them cool ... butter is on the knife ... thank you so much Gill

[ChinchillaLady Profile]

They look lovely, shame we are on lockdown.......

[Suffs Profile]

It is probably just as well Chinch
Very tasty

[Gillthepainter Profile Website]

Hurrah!
That wasn't as difficult as it seems, was it. Perfectly do-able.
I'm so impressed at your baking, Suffness.

Noice = nice one!
You can now see if it's worth making a full-time leaven or not. Or sticking with fruit (potato or even cabbage) yeast water every now and again.

I'm sure I can make a full-time starter with one of the nuggets, if I add some yoghurt and raisins to the mix and feed over some days to get some proper cultivation.
What do you think, ZeroCook?

We've just had sandwiches for tea, manchego and ham. I couldn't stand supermarket bread any longer during lockdown - it's always given me problems since my 20's.

[Suffs Profile]

It really was lovely elastic dough to work with Gill ... this is definitely the way forward

[Amyw Profile]

Congrats suffs

[Gillthepainter Profile Website]

It was rather easy to work with, and yet very aerated.
I'm used to more difficult doughs to be honest.

[ZeroCook Profile]

Hurrah!
That wasn't as difficult as it seems, was it.  Perfectly do-able.
I'm so impressed at your baking, Suffness.

Me too - way to go Suffs!
Asked about apples as you were having low initial fizz and Gill's was raring away but you caught up!

I'm sure I can make a full-time starter with one of the nuggets, if I add some yoghurt and raisins to the mix and feed over some days to get some proper cultivation.

Now you're talking Gill.  Have you heard of South African Mosbolletjies? They're  raisin -starter aniseed flecked rolls made as  loaves. Eaten fresh and0 also traditionally made into rusks. So good.
Will dig out Grandma's recipe and post more later but really interesting and challenging to make.

Haven't been hugely bread prolific recently but I always have starter (yes, from yours after mine  demised in London and I carted some back thisaway).  I have been making a tweaked old Dan Lepard Zopako recipe from the Grauniad to which I add around 50 - 100g bubbling starter and depending on how sour I want it. I make rolls mainly, as there's just Mr Zero and me at the mo and I like to freeze bread for variety so that we're not eating the same bread for days on end. 

Recently I've tried crumpets from discard starter with mixed interesting results.  I made a giant sourdough hybrid pizza a couple of days ago and and froze some of that. 

This thread is good inspiration to roll up the breadmaking sleeves more.

We've just had sandwiches for tea, manchego and ham.   I couldn't stand supermarket bread any longer during lockdown - it's always given me problems since my 20's.

We got lazy and were getting an ok 100 % wholewheat supermarket bread as we're big sandwich fans too but it has not been readily available as in always sold out since covid19 <roll eyes> and my freezer supply ran out a couple of weeks ago so am making more bread. 

[Gillthepainter Profile Website]

South African Mosbolletjies

No I haven't. But "challenging" is my middle name. I'd love to hear how to do them, particularly those rusks.

I made Dan's Zopako recipe once, but haven't repeated it. I liked it a lot I remember.

My old starter bit the dust, as I gave up bread for a couple of years.
But I'm keen to fire up that interest again.
I had thought about buying a San Fran. starter to see what that's all about. But I won't.

[liketocook Profile]

Gorgeous looking loaves suffs

[scullion Profile]

I had thought about buying a San Fran. starter to see what that's all about. But I won't.

there's no point really, is there? as after a short while the wild yeasts etc in the starter would be the ones in your area rather than the san fransico ones.

[dennispc Profile]

Well done Suffs.

[Suffs Profile]

As I’d got carried away with the pancake/crumpet making I’ve started a new batch of apple water today (the bread is disappearing fast) and we’ll have another batch of bread in a few days.
And then yes, investigating a longer term starter is the plan ...

[ZeroCook Profile]

Scullion - fwiu sourdough yeasts aren't location specific - they're particular strains and combinations of lacto bacillus and yeasts found on grains /flour, fruit etc.

[Gillthepainter Profile Website]

From what I understand, the San Francisco lactob. is to be desired taste-wise. I have a feeling also, when made from the dried packet, it is more stable.
And the taste effect in the bread is supposed to be fantastic.

Not sure I'm that sensitive to the tastes from different sourdoughs. Sure I am when it comes to the different flours used in the bread.
But I don't know about the levain.

Seemingly, making your starter with raisins is different to making your starter with an apple for example.
I doubt I could tell to be honest.

I did buy a packet once, but a friend of my sister was desperate for a starter, to it went to her.