All About Sour Dough .

[achookwoman]

Katie,  that is excellent.Congratulations.

[Katiej]

Thanks Chookie & Karen 

Karen - I didn't use the overnight method, as I remembered you saying you'd tried the overnight recipe and thought it rose up and then deflated overnight.  I thought I'd try a recipe that didn't take as long, hoping I'd be able to bake after it had risen (and not give it the chance to sink).

I used the recipe Chookie has on the first page of this thread, where it says:
"It is best to start off simple. This recipe is adapted to the TMX from 'Bread Revolution',  by Duncan Glendinning and Patrick Ryan"

I took the starter out of the fridge just before I went to bed last night, feed it and left it out of the bench during the night.
I made the dough first thing this morning, the starter was quite bubbly and active.  I used 400g of the rye starter and 500g of white bakers flour (I didn't use anymore rye flour).  The dough seemed very wet, so I added a tiny bit more flour.  I put the dough in my bread tin, put it in a warm spot and waited for it to rise.  I baked it just after lunch.

We ended up changing what we were going to have for dinner and instead had chicken, lettuce and mayo sandwiches on the sour dough bread.  It was very nice.  Thanks again for the starter 

[judydawn]

Well done Katie, bet you were so pleased with that result.  Great now to see your knowledge (learnt in such a very short time) is being passed back to Karen from where that particular starter came. 

[achookwoman]

Love it,  so much Sour Dough and knowledge floating around the country.  Everyone helping each other.

[Frozzie]

Ooo will have to give this a go

[achookwoman]

Hi Frozzie.  Are you with us ??  Would you like me to post you some starter and instructions.?  I have just made a new batch of dehydrated Starter and am testing it today to make sure it is working.  Let me know.

You can however have a go at growing your own.   This can be good fun.
Good to hear from you.   Welcome home.

[gertbysea]

 I think I will now try to gather myself some rye yeasties. But first I will get some fresh or sort of fresh rye grain.

Gert

[achookwoman]

Go for it Gert.

[Frozzie]

Chookie thats very generous but i am going to have a go at making my own.. Wanted to ask you though whats the best bread flour to use in oz?? Is there a general purpose flour that you add things to ie grains, baking powder etc for cakes or do you buy seperate flours for each use?? I am going to have to go looking around and see whats on offer but some guidance would help..its going to be a bit difficult to do what i wantfor a while as no car yet so have to borrow one of my parents and no house etc to go wild lol.. Will get there ..but yes i am now here... Finally!!

[Frozzie]

Oh and thankyou... Once we move into our place (have to find it first) i want to get a dehydrtor so would be interested in how you do it..is there a difference in taste between the dried and normal??? Also i imagine the dried keeps alot longer without a y fuss??

[Delightful Den]

Welcome home Kim.  With the dried starter you add water to rehydrate it. Then you have to feed and maintain it like ant sourdough starter. Choosiest is dehydrating it so she can send people some of her starter to get them going.

[Frozzie]

Thanks dd .. I meant what does she do to dehydrate it.. Just spread it very thinly etc or are there tips ..

[Frozzie]

Why the name change??

[KarenH]

Kim, in my opinion the best flours in Australia for baking are the Lauke flours.  They make straight flours that you can add anything to, and they also make pre-mixed bread mixes in a large variety of mixtures.  Their plain bakers flour is Wallaby bakers flour.  Most Coles, WW, Foodland, IGA etc would have them.

[achookwoman]

Kim, in my opinion the best flours in Australia for baking are the Lauke flours.  They make straight flours that you can add anything to, and they also make pre-mixed bread mixes in a large variety of mixtures.  Their plain bakers flour is Wallaby bakers flour.  Most Coles, WW, Foodland, IGA etc would have them.

Thanks Karen, ,  agree totally.  I use Laucke Crusty White Mix for most breads and add all sorts of seeds and grains. It has the salt and sugar already added.   I also use it for biscuits. I buy a 10K bag for $20.  For other baking, I buy Home Brands.  Laucke also have special packs which are more expensive but still good value if you want something different.

I am going to post ,  how to dry your starter,  but need a bit of time. Busy writing  and testing recipes for our farmers markets.
 
DD, love your new name .  Better than the last one.  DH and I considered some DD's which were much more suitable,  and nicer than the last one.