Bake your first sourdough 🤤

[eyuptm]

Mix with hands, or wooden spoon/mixer?

 

[Michael Burnley]

Am I correct that we can carry on using this starter for many more batches ahead ? Or do we make a starter every time ?

 

[JFB]

Mix with hands, or wooden spoon/mixer?

Hand

 

[JFB]

Am I correct that we can carry on using this starter for many more batches ahead ? Or do we make a starter every time ?

Yes mate, it's only the second time I've built one!
As long as you keep it in the fridge and feed it once a fortnight.
Even if you forget for a while. A few feeds will get it going.
I've a mate who started his when his daughter was born. He left it unattended in the fridge for ten months then got it going again.
She's 14 now! And he's just starting a small sourdough bakery still using it

 

[Zephyr259]

Great thread, my wife had a good culture going a few years ago but neglect turned it acetic and the bread wasn't so nice anymore. She ran out of yeast a few months ago and didn't realise so we used the remaining Wyeast 3726 that I was done using and now have an almost sour culture living in the fridge. First culture was called foamy, this one was dubbed yeasty beasty, maybe by the kids?

Temped to give this spontaneous version a try and see what comes of it, I especially like the scrapings method that was linked in the video that would be much more convenient than the mix and dump method.

 

[JFB]

If you want to do a few of the twists here's how..
Wet hand. Then grab the dough from underneath. Twist and lift.
Do this about four times and your good.
Your feel the gluten strengthen as you do this.

 

[JFB]

Great thread, my wife had a good culture going a few years ago but neglect turned it acetic and the bread wasn't so nice anymore. She ran out of yeast a few months ago and didn't realise so we used the remaining Wyeast 3726 that I was done using and now have an almost sour culture living in the fridge. First culture was called foamy, this one was dubbed yeasty beasty, maybe by the kids?

Temped to give this spontaneous version a try and see what comes of it, I especially like the scrapings method that was linked in the video that would be much more convenient than the mix and dump method.

Your not dumping. Your saving that good stuff for other uses
Whatever suits your style though
As long as your baking sourdough
This style of bread is so much better for your gut than usingbaker's yeast..

 

[UKSkydiver]

As I said the other day, I'm about 24 hours ahead and I couldn't wait I was that excited!

I mixed my dough last night and left it to rise. It looked quite good, but it had formed a skin.

I squished it again this morning and left it for another 4-6 hours before shoving in the oven.

Well. I made bread!

It doesn't have the height, but it's not bad.

It doesn't have the sourdough flavour, but it tastes like bread.

It's got a great crust.

If nothing else, I made rustic, artisanal bread. Petty happy.

By all means provide pointers and suggestions.

Starter in the fridge for the next one!

Cheers

 

[JFB]

As I said the other day, I'm about 24 hours ahead and I couldn't wait I was that excited!

I mixed my dough last night and left it to rise. It looked quite good, but it had formed a skin.

I squished it again this morning and left it for another 4-6 hours before shoving in the oven.

Well. I made bread!

View attachment 39001

It doesn't have the height, but it's not bad.

It doesn't have the sourdough flavour, but it tastes like bread.

It's got a great crust.

If nothing else, I made rustic, artisanal bread. Petty happy.

By all means provide pointers and suggestions.

Starter in the fridge for the next one!

Cheers

Looks awesome
Your starter is young, so will only get better here on in

 

[JFB]

It doesn't have the sourdough flavour, but it tastes like bread.

Most sourdoughs don't taste that sour.
It's the natural fermentation that's awesome.
Try second proving overnight as well. And don't worry about a skin on top.

 

[JFB]

I'm going to shape my dough in the morning.
Don't worry if you can't shape till the evening. You could well develop more flavour.
Baking will be tomorrow evening or the next day. Depending where you get

 

[RichardM]

I'm going to shape my dough in the morning.
Don't worry if you can't shape till the evening. You could well develop more flavour.
Baking will be tomorrow evening or the next day. Depending where you get

Would shaping in the morning and then baking it in time for lunch be OK or would it be much better left until the evening or next morning?

 

[UKSkydiver]

Oh. And rather than ditch the discarded starters, I kept making it large, then halved it and gave it to a neighbour, so they had a starter to make bread too.

(@JFB I know that your guidance was to not throw the discard away.... but some do)

 

[JFB]

Would shaping in the morning and then baking it in time for lunch be OK or would it be much better left until the evening or next morning?

Just about, I think an hour after shaping is ok if left in a warm spot, then about 50 mins to bake.

 

[JFB]

Morning all, day 8
Looking at my dough this morning I was a little disappointed.
Normally I'd see a few more bubbles on top.
On removing the dough it felt lovely and soft so that's good
You just want to gently need and stretch your dough into a nice ball shape and then bench rest for 10 mins.

 

[goodolpete]

Can’t see any cooking instructions. I don’t have a banneton. I have Paul Hollywood : Bread which says

“Heat your oven to 220°C. Put a roasting tin on the bottom shelf as the oven heats up. Heavily dust a non-stick baking tray, or one lined with parchment or silicone paper, with the flour and semolina mix. Very gently tip the loaf onto the baking tray, trying to keep its domed shape. Slash the top with a sharp knife.
Pour 1 litre water into the roasting tin in the oven. This creates steam in the oven and helps the crust form well. Bake the loaf for 30 minutes, then lower the oven setting to 200°C and bake it for a further 15–20 minutes until the loaf is golden brown and sounds hollow when you tap it on the base. Transfer to a wire rack and leave to cool completely.”

Excerpt From
Paul Hollywood's Bread
Paul Hollywood
This material may be protected by copyright.

 

[JFB]

Once you've had you ten minute bench rest.
Line your makeshift proving basket with a tea towel and flour.
Then place your dough in smooth side down.
Just looked in my book and it says 30 mins to an hour then bake.
I normally leave mine for four or overnight in the fridge. So do whatever fits your timescale

 

[JFB]

Can’t see any cooking instructions. I don’t have a banneton. I have Paul Hollywood : Bread which says

“Heat your oven to 220°C. Put a roasting tin on the bottom shelf as the oven heats up. Heavily dust a non-stick baking tray, or one lined with parchment or silicone paper, with the flour and semolina mix. Very gently tip the loaf onto the baking tray, trying to keep its domed shape. Slash the top with a sharp knife.
Pour 1 litre water into the roasting tin in the oven. This creates steam in the oven and helps the crust form well. Bake the loaf for 30 minutes, then lower the oven setting to 200°C and bake it for a further 15–20 minutes until the loaf is golden brown and sounds hollow when you tap it on the base. Transfer to a wire rack and leave to cool completely.”

Excerpt From
Paul Hollywood's Bread
Paul Hollywood
This material may be protected by copyright.

Sounds good

 

[JFB]

I'm out for a bike ride at eleven, so probably baking at two'ish.
Pre heat your oven with Dutch oven in as hot as it will go 240c plus.
When the oven has reached temperature.
Turn your dough onto a square of baking paper. Give it a slash or two a couple of mm deep.
Remove Dutch oven. Using the paper to lower the dough in place lid on and bake for 40 minutes. Remove lid and bake for a further 10-15 minutes depending on how it looks.
Boom! You've got bread

 

[SamBrewster]

Mines a bit runny... Will kneed and shape later, fridge overnight and cook in morning