Sourdough ... your experience and tips please
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Re: Sourdough ... your experience and tips please
dennispc wrote:The latest Lakeland catalogue has the usual Panasonic bread maker, but is now offering a sough dough one - £249.99. Claims it can produceda starter in 24 hours rather than five days and a loaf in five hours.
Don’t think I’ll put it on my Christmas list.
I've had my latest Panasonic breadmaker for over 4 years and it has the sourdough functionality, so it's not a new feature - never tried it though.
- slimpersoninside
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Re: Sourdough ... your experience and tips please
Pampy wrote:dennispc wrote:The latest Lakeland catalogue has the usual Panasonic bread maker, but is now offering a sough dough one - £249.99. Claims it can produceda starter in 24 hours rather than five days and a loaf in five hours.
Don’t think I’ll put it on my Christmas list.
I've had my latest Panasonic breadmaker for over 4 years and it has the sourdough functionality, so it's not a new feature - never tried it though.
Me too Pampy!! Keep muttering to myself I'll use it one day but that day has yet to come .
- PatsyMFagan
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Re: Sourdough ... your experience and tips please
I'm puzzled how this feature would work in a bread-maker. Isn't the main thing about sour dough is you make your own starter, then use some of it to start a loaf off and re-fresh the starter, then the loaf dough is left to prove for hours on end (just my take on it, not deriding it at all )
I use my bread-maker on the dough setting to make bread in which I use milk kefir as about 50% of the liquid.. this takes about 1.5 hours and then I let it prove for another hour in the tin before baking ...
I use my bread-maker on the dough setting to make bread in which I use milk kefir as about 50% of the liquid.. this takes about 1.5 hours and then I let it prove for another hour in the tin before baking ...
Re: Sourdough ... your experience and tips please
You make the starter in the breadmaker then separately use it to make a loaf.
- PatsyMFagan
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Re: Sourdough ... your experience and tips please
I don't think I would replace my bog standard bread maker with this one then
I just need the dough function
I just need the dough function
Re: Sourdough ... your experience and tips please
It is a bog standard breadmaker - all you do to make the starter is mix the ingredients in a container then put it in the bread pan and put it on the sourdough function - it just warms the mixture to get it to activate.
- PatsyMFagan
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Re: Sourdough ... your experience and tips please
And for that you pay HOW MUCH ????
I mean the Lakeland one
I mean the Lakeland one
Re: Sourdough ... your experience and tips please
Pampy wrote:It is a bog standard breadmaker - all you do to make the starter is mix the ingredients in a container then put it in the bread pan and put it on the sourdough function - it just warms the mixture to get it to activate.
interesting (not that i'll trade in my ancient one). is that any different to putting the starter on a prove cycle?
Re: Sourdough ... your experience and tips please
It takes 24 hours - much longer than a prove cycle - I think the temperature is lower.
Re: Sourdough ... your experience and tips please
A thread resurrection!
Just a comment too say that my sourdough bread started to become very sour, almost unacceptably so. I have found, by chance, that adding a handful or two of rolled oats to the bread has made it taste "more normal". About 100g of oats replacing 100g of flour.
Just a comment too say that my sourdough bread started to become very sour, almost unacceptably so. I have found, by chance, that adding a handful or two of rolled oats to the bread has made it taste "more normal". About 100g of oats replacing 100g of flour.
Re: Sourdough ... your experience and tips please
interesting.
has the starter changed or are you using the 'withholding a lump' method?
if the latter, maybe like making yoghurt from a bought one, the strains of yeasts have diminished and left you with ones that aren't as appetising.
has the starter changed or are you using the 'withholding a lump' method?
if the latter, maybe like making yoghurt from a bought one, the strains of yeasts have diminished and left you with ones that aren't as appetising.
- Badger's Mate
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Re: Sourdough ... your experience and tips please
There was a jar of starter at the back of the fridge. It stank, not unlike rotten meat. I decided not to keep it...
Re: Sourdough ... your experience and tips please
I'm still withholding a lump of dough from the mix. The oats seem to have reset the "brew" and the bread is a lot more acceptable to eat. It's been OK for the last dozen loaves and if I feel it's "going sour", I am now adding some oats to the next loaf.
- liketocook
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Re: Sourdough ... your experience and tips please
I managed to kill my starter earlier in the year - months of neglect and accidently introduced some nasties trying to get it going again.
Yesterday DIL-to-be brought me a new one I must remember not to forget about and get some bread made (or at least not abandon it in the fridge for the best part of a year! )
Yesterday DIL-to-be brought me a new one I must remember not to forget about and get some bread made (or at least not abandon it in the fridge for the best part of a year! )
- Badger's Mate
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Re: Sourdough ... your experience and tips please
or at least not abandon it in the fridge for the best part of a year!
That was my problem...
Re: Sourdough ... your experience and tips please
I don't make sourdough anything but saw this and thought some of you who do may find it interesting/ intriguing/ or old hat
https://www.epicurious.com/recipes/food ... e-brownies
https://www.epicurious.com/recipes/food ... e-brownies
Re: Sourdough ... your experience and tips please
A bit if thread resurrection...
An article on sourdough and it's hijacking by the big bakers and marketeers...
http://www.artisanfoodlaw.co.uk/blog/so ... abricators
An article on sourdough and it's hijacking by the big bakers and marketeers...
http://www.artisanfoodlaw.co.uk/blog/so ... abricators
- Badger's Mate
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Re: Sourdough ... your experience and tips please
in a world where wholemeal flour that's not wholemeal, whole milk that isn't whole milk and a package that is filled less than it says are now enshrined in law, I would expect it to be legal to make and sell sourdough bread that's not sourdough.
I've moaned before about a Bertinet sliced wrapped 'sourdough' loaf that we received by accident in a supermarket delivery. It was effectively just any old sliced loaf with artisanal marketing.
I've moaned before about a Bertinet sliced wrapped 'sourdough' loaf that we received by accident in a supermarket delivery. It was effectively just any old sliced loaf with artisanal marketing.
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