August 12, 2012 at 1:49 am #523257SnagsMember
Mines not sour eitherAugust 12, 2012 at 1:59 am #523258mudhenMember
My last batch was particularly sour, which I found strange, as I’d read that the longer you leave the sponge and bread to rise, the less sour tasting it becomes (I think that’s what I read! lol maybe I got it wrong!). Anyways, that batch was left half a day and overnight at sponge stage, then all day for the first rise. We ate and enjoyed it, but the sourness was noticed. I’m also thinking about going back to free form loaves. My bread tin risen loaves seem to be quite a bit heavier than the ones I baked on the pizza stones. Not so many big air holes in them either. Maybe I haven’t been letting the finished loaves rise enough. Will have to experiment a bit more!August 12, 2012 at 6:08 pm #523259AirgeadMember
In general, the longer the rise, the sourer the bread as there is more time for the lacto bacteria to work. As with all things sourdough, there is a lot of “it depends” in there as well. A whole lot of things will affect the sourness – starter, percentage of starter in the final mix, etc.
DaveAugust 13, 2012 at 1:51 am #523260mudhenMember
Thanks for that, Airgead! As I was typing, I was thinking, is this right or not? I think I’ll have to be careful about how long it rises in future!August 15, 2012 at 12:16 am #523261
Here is an article I just found about how to alter how sour your bread is, may be a few things you can tryAugust 15, 2012 at 1:30 am #523262SnagsMember
Thanks for that ,my starter is in the fridge and only gets fed before each bake and its not real wet,I will experiment with it.September 2, 2012 at 11:52 pm #523263
I am finding baking with my sourdough starter is addictive, so far I have made std bread, raisin and walnut bread, choc chip cookies and more recently sourdough pasta, fettuccine style. Is there anything that can’t be made from sourdough starter?
Here are the links if you interested:
Raisin and walnut bread – http://www.food.com/recipe/sourdough-raisin-walnut-bread-abm-375095
Choc chip cookies – http://www.culturesforhealth.com/sourdough-chocolate-chip-cookie-recipe
Oh and I made the pancakes from here – http://www.culturesforhealth.com/sourdough-pancakes-recipe/September 3, 2012 at 2:23 am #523264sipiMember
My starter is on day 7 today.
I have followed this recipe
but after reading posts by Airgead – I have not used any sweetners or pineapple juice – just flour & water.
It seems ok, but I guess I expected it to be thicker or something – it seems to still be just like a paste & not spongey at all. Is that right????
Tomorrow I will make my first loaf. I am quite excited.
According to a recipe I have found on the same site as the starter – I need 1.2kg of flour, so need to go & buy that first.
Does that sound right to you guys – or is that a HUGE amount? It says it makes 2 loaves but still??
See how I go tomorrow.
SipiSeptember 3, 2012 at 1:19 pm #523265
Kristy post=347503 wrote:
[img]http://a6.sphotos.ak.fbcdn.net/hphotos-ak-ash4/386821_10151073562338397_1650177611_n.jpg” alt=”” />
Sipi does it have any bubbles forming throughout it? Before baking you want it to have bubbles all through it like my photo above.September 3, 2012 at 4:16 pm #523266sipiMember
Yes mine is bubbly on top – but not all through it.
I have just started again with the day 1 – 25ml of water & 25g of flour. It is a much thicker paste, than I have ended up with. Not sure where I went wrong.
I won’t throw first batch out – will leave it in fridge – but I have started 2nd batch & that already is looking more like I expected.
See how we go!
I will try & post a picture of my current batch.September 3, 2012 at 4:30 pm #523267
sipi that would be great if you could post a photo. As you are building the starter are you keeping it in the fridge or on the bench? When I was making my starter I left it on the bench the whole 7 days. Also during the 7 days I thought it was dead, but ignored it a few days and it started bubbling, so the first one may be ok. Are you in Adelaide?September 14, 2012 at 5:58 pm #523268MiaowzenMember
I got mine started today. I don’t have any whole rye yet so I used freshly ground wheat, but over time I will add rye to it. I added some sour sob flowers since I have plenty ( :angry: ) and yeast lives in the pollen. No idea if it’s a tasty yeast, but it’s a cheap experiment :laugh: I’ll seive the flowers out once it’s bubbling but they’re edible anyway.September 15, 2012 at 3:32 am #523269BlueWrenMember
Very happy with my first ever starter on Day 5. :tup: I used the recipe from The Sourdough Companion – great site.
That was before I discarded most of it – will try that in tortillas tomorrow – and gave it its first big feed.Days 1 to 4 were 50ml filtered rain water, 35gm organic white flour,15gm organic rye flour.From now on it’s discard all but about a tablespoon ful, then feed with 100ml water, 70gm white flour and 30gm rye for up to another week , or until it’s at the sponge stage and ready to use.Can’t wait!
There’s going to be a lot of “discard” to use up if I can.Will read back – I think there were some ideas for using up the discards.September 15, 2012 at 12:33 pm #523270
Looking good bluewren 🙂 I gave discarded starter to the chooks and they loved it 🙂
Good luck with your experiment miaowzen 🙂September 15, 2012 at 1:15 pm #523271BlueWrenMember
Looking good bluewren 🙂 I gave discarded starter to the chooks and they loved it :)quote]
Chooks are wonderful users of “discards” in this house – mostly of the kefir variety before I got the hang of it!
Starter is looking good after its first discard and first big feed.
- You must be logged in to reply to this topic.