Sourdough Starter
- Thread starter badseed
- Start date
LDC
On est tous des pangolins
Yes! I made crumpets from the first discard, and they were lovely! Well made up
Share the recipe/secret of your success please!
Certainement! Sourdough Crumpets
Gorgeously crunchy bottoms! I'm still a bit in shock that they turned out so well tbh. My starter still needs a bit of work.
Gonna give this a go tonight/tomorrow, and hope for better results than the first (chewy) loaf! Starter seems in much better condition now so fingers crossed.
I don't think so - I'd just whack it in the oven once it gets to the top of the tin - you'll end up with some bigger air bubbles than you'd like if it's rising that fast probably, but it should still taste good.
If your leaven is this lively you could reduce the amount you use in your next loaf (make it up to weight with extra flour & water), or do the second rise at a lower temperature.
Too late - came back from a walk, and have JUST stuck it in on 7! I do have a fan oven though so that might help (or hinder).
Dovydaitis
Official fishco fish groupie
Mine is doing ok. Got a good yeasty smell to it but no real growth. Hopefully that’s coming!
moose
like some cat from Japan
Saw this and thought of you lot The edible art of sourdough faces – in pictures
what are you finding hard about the dough? the kneading, the shaping at the end? It is a faff getting a perfectly shaped boule or whatever, but if you're not so bothered about that I'd just use a tin...
It's incredibly sticky. Like being pulled into a gel-like planet with massive gravity. Once you're in you can't get out. The floury teatowels are messy as fuck. Everything gets covered in flour, the boule is hard to shape (but I much prefer its baked shape to a tin).
Anyway, am just coming to the end of the 2nd loaf and it's so perfectly done and crunchy that I've determined to carry on with it.
TopCat
Putin fanboy
I might have a go and making sourdough. I could get some starter from someone on Nextdoor but this would identify me as one of them (the hordes of people congregating by Brockley Station who talk relentlessly about sourdough).
I am going to make a starter. I am mulling on fermenting some mushrooms to go in it.
I am going to make a starter. I am mulling on fermenting some mushrooms to go in it.
TopCat
Putin fanboy
Superb.
From what I've been able to ascertain about the floured teatowel / baneton method, even very experienced bakers end up with it sticking to the towel occasionally - but the crust is better than with a tin, no doubt. Have you tried using a dutch oven (this does involve having a big cast iron casserole or similar, but the crust is out of this world...)?
RubyToogood
RubyTwobikes
The No Knead method is less messy for obvious reasons.
RubyToogood
RubyTwobikes
Oh, also, while you're getting the hang of it you could decrease the amount of water a bit.
Useful tip thank you. Will look up the no knead method too cheers
RubyToogood
RubyTwobikes
It's on the recipe repository thread: Urban Recipe RepositoryUseful tip thank you. Will look up the no knead method too cheers
Both Ms T and I have been making this for years although I think we've both varied it a bit. Personally, I now take the starter out of the fridge, feed it, get it nice and bubbly, then make the bread and put the remaining starter back in the fridge.
It specifies a Le Creuset/cast iron casserole but you don't have to do that. Using a pot does mean you don't have to worry too much if the dough is a bit runny. Pyrex works too, or I'm playing around at the moment with baking it on a preheated pizza stone.
Again, this may be too much water for you. Flour can vary, you have to play it by ear a bit and get a feel for how solid/liquid you want your dough.
moose
like some cat from Japan
What kind of diameter of pot?
