Bake your first sourdough 🤤
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JFB
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50-100g seems to be most common amounts.
I may give those ratios a go and see how it turns out
eyuptm
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So, when I feed the mother, it bubbles up after a couple of hours, then by the next feed time, it's reduced back to just above where it was- is this ok, or should it stay "fizzy"?This is a picture a mate just sent me.
I coached him through the process first lock down
I'm now getting him on the home brew
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JFB
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Sounds perfect, ideally when we make the bread you want it at its bubbly peek, but if it's gone over it's not a problem
JFB
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What to do with your spent starter??
The fav in our house is to just pan fry blobs of it.
Tastes amazing as a bread for your Curry's. Just sprinkle with spices and flaked almonds.
This morning we fried with seeds and honey.
Tastes great on its own or add a poached egg and mushrooms
The fav in our house is to just pan fry blobs of it.
Tastes amazing as a bread for your Curry's. Just sprinkle with spices and flaked almonds.
This morning we fried with seeds and honey.
Tastes great on its own or add a poached egg and mushrooms
JFB
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Mixing in tomorrow, feel free to do a cheeky early morning feed for maximum fizz!
I'm to lazy and won't bother though
Pezza24
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Just mixed up my day one starter. Way behind sorry but I just found the bread flour and it jogged my memory.
JFB
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Why do you boil the water? I've never made sourdough but have made plenty of bread with yeast and have always used tap water.
I am massively late to this party. Had got into the habit during lockdown 1 and then starter brew got disposed of at the end of August. I've just got a 16Kg bag of strong white flour, so now have little excuse not to get back on it. (PS, I found that swapping some of the strong white for rye flour helped create some interesting flavour and texture).
As far as the info I have gleaned this week, chlorine and chloramine in tap water is there to kill baddies.
You don't want the possibility of that affecting the wild yeast that you've been lovingly culturing.
I didn't boil any of the water when I made it last year, never even crossed my mind. Now someone has mentioned it, I will give it a try with my new batch and see if I can notice any difference. I'm sure UKSkydiver has the right answer above though in terms of the logic
That'll be why I treat my brewing liquor with a campden tablet, but to stop an off flavours from the chlorine rather than to stop it killing my yeast.
JFB
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Cool so it dough night!
500g bread flour
10g salt
350ml water
50g starter
I find the easiest way is to mix 300ml of water with the flour and salt.
Weigh the starter then add remaining water, stir together then mix this into your dough.
We then leave to slowly ferment over night.
There's the option to give it a few lift and twists once an hour a few times. But really don't worry.
Feed you starter and pop it in the fridge.
500g bread flour
10g salt
350ml water
50g starter
I find the easiest way is to mix 300ml of water with the flour and salt.
Weigh the starter then add remaining water, stir together then mix this into your dough.
We then leave to slowly ferment over night.
There's the option to give it a few lift and twists once an hour a few times. But really don't worry.
Feed you starter and pop it in the fridge.
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