Sourdough ... your experience and tips please
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- Gillthepainter
- Posts: 3719
- Joined: Wed Apr 25, 2012 11:53 am
- Location: near some lakes
Re: Sourdough ... your experience and tips please
How is your Lake District sourdough looking, Suffs.
I've never heard of it. Tell us all about it please .................
I've never heard of it. Tell us all about it please .................
Re: Sourdough ... your experience and tips please
It’s on its way and should arrive in a few days Gill ... I’ll let you know when it’s here. An order of local organic flour arrived yesterday. I’m a happy bunny.
Re: Sourdough ... your experience and tips please
the starter we were given on thursday was fed and part used to make dough last night. it'll be going into the tube this morning (as will a yeast loaf). my partner is branching out - spurred on by running low on yeast (but no longer) - it's an ill wind etc. as i love sourdough bread.
- Pepper Pig
- Posts: 4920
- Joined: Thu Feb 21, 2013 5:52 pm
- Location: North West London
Re: Sourdough ... your experience and tips please
I discovered that the Kombucha Lake District sourdough starter I’ve been waiting for had actually arrived last week and OH gad been ‘quarantining’ it in the hall !!!!!
I fed it immediately and popped it in my ‘warm place’ ... the windowsill propagator ... and it’s alive and kicking this morning. The instructions say to leave it there for ‘at least 12 hours’ so I’ll give it at least 24 before keeping it in the fridge ... I’ll probably make my first batch of bread tomorrow or Friday.
I fed it immediately and popped it in my ‘warm place’ ... the windowsill propagator ... and it’s alive and kicking this morning. The instructions say to leave it there for ‘at least 12 hours’ so I’ll give it at least 24 before keeping it in the fridge ... I’ll probably make my first batch of bread tomorrow or Friday.
Re: Sourdough ... your experience and tips please
Just seen this - might be of interest to some of you https://www.bbc.co.uk/bitesize/articles/zrnkwty
- Stokey Sue
- Posts: 8629
- Joined: Fri Apr 27, 2012 2:02 pm
- Location: Stoke Newington, London
Re: Sourdough ... your experience and tips please
Not everyone is a sourdough fan - this is brilliant, despite some worryingly flat pints of stout
https://www.youtube.com/watch?v=Wl7z66KHY34
https://www.youtube.com/watch?v=Wl7z66KHY34
- Pepper Pig
- Posts: 4920
- Joined: Thu Feb 21, 2013 5:52 pm
- Location: North West London
- Pepper Pig
- Posts: 4920
- Joined: Thu Feb 21, 2013 5:52 pm
- Location: North West London
Re: Sourdough ... your experience and tips please
From today's online Guardian. How to make Gluten-free sourdough.
https://www.theguardian.com/food/2020/m ... om-scratch
https://www.theguardian.com/food/2020/m ... om-scratch
Re: Sourdough ... your experience and tips please
I’ve a feeling someone here bakes their sourdough in a cast iron lidded casserole?
Any tips?
Any tips?
Re: Sourdough ... your experience and tips please
...Or a big Pyrex lidded one. The intention is that the airtight enclosure keeps the steam in whilst cooking, then lid off to brown the crust near the end of cooking time. It's the equivalent of but more efficient than putting trays of water or chucking ice cubes into the oven (Eek!) to create steam.
It's known as Dutch oven baking - pick any of the myriad sites or "How to's" on the Net for info.
Things like not needing to oil, whether bread needs to be shaped (stretched and tucked under) to form a taught skin or can just be dumped in if a deliberately sloppy mix, whether to dust the bottom with fine grit semolina etc.
It's known as Dutch oven baking - pick any of the myriad sites or "How to's" on the Net for info.
Things like not needing to oil, whether bread needs to be shaped (stretched and tucked under) to form a taught skin or can just be dumped in if a deliberately sloppy mix, whether to dust the bottom with fine grit semolina etc.
Re: Sourdough ... your experience and tips please
Thanks Jeral ... I'm thinking that it might help produce a better shaped loaf as even with the folds, my sourdough loaves are spreading much more than my usual bread.
Re: Sourdough ... your experience and tips please
It might be worth looking up Banneton for proving, a sort of basket that keeps the dough's shape, before upending the dough blob out undisturbed to bake. I recall someone on here knows about them, Gillthepainter maybe? Sorry my knowledge is nil.
Re: Sourdough ... your experience and tips please
I’ve been using a banneton, but with a very slack dough it sags very quickly when I turn it onto the baking sheet.
Re: Sourdough ... your experience and tips please
I use a very old and battered Le Creuset....in a very hot oven, with the lid on, while the dough is rising. I do the rise in a banneton, which I line with baking paper. Then when ready, lift the dough out with the paper, and drop into the casserole using the paper. Cook about 30 mins with the lid on and the same again without the lid....it sometimes takes longer than this. No need to oil the casserole of course. The knob on my casserole was already broken and replaced with a metal one...the original one would not have survived the severe heat.
- Pepper Pig
- Posts: 4920
- Joined: Thu Feb 21, 2013 5:52 pm
- Location: North West London
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