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Author Topic: All About Sour Dough .  (Read 356889 times)

Offline Wonder

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Re: All About Sour Dough .
« Reply #180 on: September 13, 2012, 04:20:36 am »
Brenda, I had the same problem of the flour and water splitting, no matter how often I stirred it didn't seem to want to incorporate for more than half an hour. I also think mine was too thin.
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Offline gertbysea

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Re: All About Sour Dough .
« Reply #181 on: September 13, 2012, 05:03:03 am »
That is normal. I just feed and stir.

Gert
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Gretchen in Cairns, Australia

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Offline Aussie Brenda

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Re: All About Sour Dough .
« Reply #182 on: September 13, 2012, 05:15:49 am »
Gert I really think it has something to do with the cold, I perhaps should have had the jar warm when I put it in, today I have been cooking and sat it near the oven, now the oven is cool it is in there with a soft cloth around it.  I hope it is worth the effort, what a saga.  It still looks a little watery not bubbling and doubling like it was.
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Offline gertbysea

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Re: All About Sour Dough .
« Reply #183 on: September 13, 2012, 05:18:10 am »
Was it well and truly bubbling when you brought it in?

Gert
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Gretchen in Cairns, Australia

Life is like an onion; you peel off one layer at a time and sometimes you weep. Carl Sandburg.

Offline Aussie Brenda

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Re: All About Sour Dough .
« Reply #184 on: September 13, 2012, 05:24:44 am »
Yes Gert it had doubled in size I was so excited.
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Offline achookwoman

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Re: All About Sour Dough .
« Reply #185 on: September 13, 2012, 05:38:53 am »
If you think it is too watery,  you can feed just water.   When you stir ,  it should look like thick pancake batter.
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Offline Cuilidh

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Re: All About Sour Dough .
« Reply #186 on: September 13, 2012, 05:52:02 am »
My Ral has gone flat again - it looked like he was recovering from the transfer to a larger jar a day or two ago, but I've lost him again.  I'll persevere for a little longer, but I am afraid I may have lost him.  That would be such a shame as he came from a good home!
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Marina from Melbourne and Guildford
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Offline achookwoman

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Re: All About Sour Dough .
« Reply #187 on: September 13, 2012, 06:27:02 am »
Marina,  your Ral needs feeding.  Try just flour.
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Offline Halex

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Re: All About Sour Dough .
« Reply #188 on: September 13, 2012, 11:04:07 pm »
Both startes looking fab here. Feeding once more then putting them in the fridge.

This bread is fantastic toasted.

H :)
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Mum to Crown Prince......

Offline fundj&e

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Re: All About Sour Dough .
« Reply #189 on: September 14, 2012, 02:37:05 am »
doing the happy dance, i am  ;D
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i don't need a recipe i'm italian

Offline Halex

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Re: All About Sour Dough .
« Reply #190 on: September 14, 2012, 02:38:28 am »
Great sour dough.

What do tou think of the taste, its quiet sour isnt it?

H :)
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Offline fundj&e

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Re: All About Sour Dough .
« Reply #191 on: September 14, 2012, 02:42:49 am »
i like it, H. i am thinking it would be great to use for  bruschetta
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i don't need a recipe i'm italian

Offline Wonder

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Re: All About Sour Dough .
« Reply #192 on: September 14, 2012, 03:41:28 am »
Looks great Uni. Did you use any yeast? i love really sour sor dough.
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Offline fundj&e

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Re: All About Sour Dough .
« Reply #193 on: September 14, 2012, 03:45:27 am »
no i didnt, i hope my lot like it
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i don't need a recipe i'm italian

Offline judydawn

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Re: All About Sour Dough .
« Reply #194 on: September 14, 2012, 04:06:20 am »
Uni, that is a great looking loaf - well done to you.  Ideal for bruschetta I'd say.  I find sour dough is an acquired taste, you either like it or you don't.  
« Last Edit: September 14, 2012, 06:58:42 am by judydawn »
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Judy from North Haven, South Australia

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