Bake your first sourdough 🤤

[trummy]

It was just a thought that if things return to normal and we are away more in the van then 1) Could take a ball or two of dough in the van and cook it fresh
2) Arriving home could easily cook a loaf from the freezer - but yes a frozen loaf can easily be defrosted.
I except its all a bit of a compromise - fresh is best!

 

[UKSkydiver]

Latest effort
Bake #3
Used 50g of wholemeal flour this time (plus under 400g strong white)
Also was a bit wet as the scales turned off before I could add all the flour so I had to guess.
Not that I know what I'm talking about, but it didn't have the 'structure' to give a decent rise. Too sloppy I think.
Anyway, it seems to have made bread, so I'm happy.

 

[JFB]

Do you mean you freeze the sliced cooked loaf JFB? I was thinking about freezing balls of dough that can be then baked.

Yea bake then freeze

 

[steve123]

I’m a little bit late to this, I’m on day 4 now, I’ve been reading through the post and I’ve possibly misread, but in your initial schedule you say take 30g from the starter and add to 60g water and 60g water and later in the thread you say take 60g from your starter. Can you clarify should I be taking 30 or 60 g from the mother. So far I have been taking 30

 

[bobukbrewer]

my practice is to use 200 gm of starter, 140 gm of bottled water and 330 gm of flour. My starter is 60% water and 40 % flour (ISH).

 

[JFB]

I’m a little bit late to this, I’m on day 4 now, I’ve been reading through the post and I’ve possibly misread, but in your initial schedule you say take 30g from the starter and add to 60g water and 60g water and later in the thread you say take 60g from your starter. Can you clarify should I be taking 30 or 60 g from the mother. So far I have been taking 30

Sorry that's me being rubbish!
Both will work fine.
Quite often when starting out equal quantity's are recommended for ease.
To confuse you even more! Personally I use 30g starter 100g flour 100g water.
Stick with what you have been doing

 

[JFB]

The missus baked this fine one yesterday

 

[steve123]

Sorry that's me being rubbish!
Both will work fine.
Quite often when starting out equal quantity's are recommended for ease.
To confuse you even more! Personally I use 30g starter 100g flour 100g water.
Stick with what you have been doing

Ok will do thanks.

If I want to make a bigger starter in the future, ie to do enough dough for a pizza party could I increase the amount of water and flour and add in all the starter

 

[bobukbrewer]

Steve uses 30g starter : 100g flour : 100g water.
That is 100% hydration - or is that for the Levain which is added to approx 150g water and 330 g flour ?

 

[JFB]

Ok will do thanks.

If I want to make a bigger starter in the future, ie to do enough dough for a pizza party could I increase the amount of water and flour and add in all the starter

Yes mate, just stick to the ratio that has been working for you ie 1part starter 2 parts flour 2 parts water.

 

[bobukbrewer]

JFB - that is 100% hydration ?

 

[JFB]

JFB - that is 100% hydration ?

The starter is 100% hydration yes.
The bread recipe I gave..
500 flour
350 water
50 starter
Is 70% I believe

 

[bobukbrewer]

jfb - I get it thanks - I find 70% a bit too wett - but each to their own...

 

[UKSkydiver]

Latest effort
Bake #3

Had a couple of slices of toast this morning.

Not a perfect sourdough crumb, but according to this guy, you can't taste holes, you can't spread butter on holes.

I follow his sourdough for lazy people approach, and it's not bad. Not perfect, but not bad.

I may have baked this one too high, or forgot to turn it down, so the bottom and very top is a bit overdone, but im being super critical.

It's starting to have more of that sour taste, so that's good.

All in all pretty happy for a third outing.

 

[JFB]

A nice healthy starter
This is my standard 100 flour 100 water and 30 starter

 

[trummy]

So from your active starter JFB you take 30 starter add flour and water - then leave that to reach bubbling point. I just took the neat stater and mixed it in. Since the first loaf I am not getting a good rise although it tastes good.
The other point I am not sure of is, after making the dough ball should it rise before its put in the oven?

 

[bobukbrewer]

trummy - after adding flour and water to starter, it will take 12 to 24 hours to rise. I am East Midlands also (Kettering)

 

[JFB]

This is just the ratio I use. I took the measurements for this thread from a book.
As long as it's fresh and bubbley it's good to go.
The photo was a 12hr old strarter.

 

[matt76]

View attachment 41228
A nice healthy starter
This is my standard 100 flour 100 water and 30 starter

My starters never look like this - I mean there's bubbly and then there's that!

On the other hand I did make sourdough loaf #4 yesterday:

For some reason odd numbers seem to go a bit awry but I get lucky with the even numbered loaves.

It's tasty and soft, maybe just a wee bit underdone again but I'm pleased

One thing I've noticed is for some reason I don't seem to get those big open bubbles inside that I see from a lot of the other pictures on here

 

[bobukbrewer]

Matt76 - how long do you allow loaf to rise before baking - it should be 12 to 18 hours