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Messages - shkooter
1
« on: February 28, 2013, 10:03:38 am »
It was too cold yesterday for sourdough, so I did it today. I fed my starter this morning, and began making my dough around 2pm. I've just shaped my loaves for their third and final proof for baking in the morning 
This one took 8 hours, 2 rises. Cooked in cast iron pot.
This loaf looks great. I hope mine looks even half as good
3
« on: February 22, 2013, 09:53:53 am »
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« on: February 22, 2013, 05:01:47 am »
A quick update
I had so much white starter this morning I thought I’d start a bit of an experiment and I’ve kept the 100% white (bakers) flour going, as well as my 100% spelt, and I’ve mixed a third starter using 50% spelt and 50% white (bakers) flour.
Here they are at 3pm, after I put them all into new, sterilised jars and fed them at 8:30am
You can see that the 100% white flour starter has doubled, and is actually on its way down now.
The 50% mix has increased by around 25% and the 100% spelt hasn’t only risen a tiny bit, but that's better than nothing.
5
« on: February 20, 2013, 01:49:32 am »
A sourdough breadmaking class sounds great. But long. Most of the recipes that I have seen call for proffing over 6 or more hours. That's a class that definitely needs to be accompanied with some wine.
6
« on: February 19, 2013, 11:56:14 am »
Katie and I were only discussing this the other night. Neither of our starters double but only grow by the amount of what we feed it with. I've read where people say their starter doubled overnight but ours never has (our dough doubles but not the starter) - it just gets bubbles and I thought that was what was supposed to happen. It can all be very confusing. I agree that bubbles are a good sign Cookie 
That's good to hear. So does it bake well? I got some other starter from a friend today and that has doubled since I fed it at lunchtime. Except I ran out of flour and can't make a loaf till tomorrow. D'oh!! That is a white flour starter so that could explain why it I so different to mine
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« on: February 18, 2013, 09:58:55 pm »
In the fridge, it will hibernate. When you take it out of the fridge, you need to feed it and give it a good stir. And bring it back to room temp.
I am wondering where you live? If it. Is very warm you could have the same problems that Gert had. . Because of the warmth, she had a very hungry starter, but eventually made an excellent loaf.
I would be inclined to mix 400g of starter with 500g flour, 1 teaspoon of each salt and sugar, and water to form a soft dough, knead for 4 mins, tip into a cast iron pot, ( lined ) that you can put a lid on. Let it double. Then bake with lid on for first 30 mins. Then without for 15. I have no idea how long it will take to double as it depends how active the starter is. If it looks like it is late at night, stick it in the fridg, remove in the morning, and continue to let it rise.
Emergency treatment!!!!!! If after 24 hours nothing much has happened, scrape back into TMX and knead in 2 teaspoons of dried yeast that you have mixed with a little warm water.
Sorry to prattle on, but there are many variables and you will have to find what will work for you.
Thanks again Chookie. My post was a bit confusing now that I re-read it. The main body (so to speak) of the starter is on the bench - the bit that I poured off is in the fridge. I fed it again yesterday as per your suggestions and there was still no growth, although there were bubbles. I've just fed it again to see whether a 12 hour schedule will work better. I'll try to make a loaf using your recipe later in the week and I'll report back
8
« on: February 18, 2013, 06:31:27 am »
I am no expert. Shkooter. I also have not made starter from Spelt.
However it appears, from the photo, to be alive.
Why did you remove some of the starter?
It should be OK at this temp. But the warmer the conditions, the quicker it will use the energy available in the flour.
I would give it a good feed, say 1/2 cup of both flour and water and give it a good stir every hour or so. I leave a spoon in the jar and just give it a stir as I pass.. It sounds like it is hungry.
Let us know how you go.
Thanks heaps Chookie. I have been reading a whole lot of (random) stuff on different pages, and one of the things I read was that there might be to much starter to maintain. I didn't dump it - I poured it into another container and popped it in the fridge. Should it still be growing/doubling? It does seem active, just not doing anything.
9
« on: February 18, 2013, 05:13:00 am »
Thanks Cookie 
10
« on: February 18, 2013, 02:49:23 am »
Hi, I've been trying to make a sourdough starter using wholemeal spelt. It was going great. This was it on day 2  But since then nothing. I fed it 50grams of flour and 50g yesterday and there were bubbles but no growth. I took out 150g this morning and added 70g flour and 70g water but still no growth, but there are some bubbles after 5 hours. I had it in the laundry where it is around 28 degrees.   I'm just not sure what to do? Thanks in advance
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« on: December 17, 2012, 11:40:39 am »
This is us. My first Christmas tree 
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« on: November 19, 2012, 09:50:39 am »
Happy Birthday Amy.
And thanks Judy 😄
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« on: November 19, 2012, 07:06:36 am »
Glad it all went well shkooter. Now when was your actual birthday, I need to add it to my forum birthday book. Happy birthday if it has been already, it sounds as if you enjoyed the joint birthday party.
My birthday was yesterday Judy. We like to get them all over with quickly - my son is today, and my husband is on Thursday
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« on: November 19, 2012, 06:42:06 am »
Hainanese Chicken Rice - Yum
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« on: November 19, 2012, 06:40:54 am »
This is DS's 2nd birthday cake  
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