All About Sour Dough .

[achookwoman]

Good Wonder,  sounds good.  Great fun making your own.

GHM,Depends on what time you are going to make your loaf.  if in the morning,  then don't feed it.  Give it  a good feed tonight, good stir and leave on the bench.  have fun

[Frozzie]

Got my jar the other day nd laukes crusty bread mix, chux etc but havent got around to doing it as cant access kitchen for moment... Dear dad is being territorial lol.. Will post once started!

[achookwoman]

Frozzie, sounds like you are all ready to go.  Perhaps Dad could be included in the activity.?

[Frozzie]

😁

[Delightful Den]

I have a loaf of sourdough fruit bread rising. I used the method in the reconstituted Cherokee starter thread. This morning I added a tablespoon of sugar and 2 teaspoons of mixed spice with the salt and additional flour and water.  After kneading I ahnd worked the dough to mix through some walnuts, dried cranberries, sultanas and mixed peel.

I also used half bread flour and half whole meal flour.

I'll let you know how it turns out.

[achookwoman]

DD, sounds delicious.

[Shazzy]

Made a my first white loaf last night from my new starter. Amazed that it only took 2 hours to rise (compared to the 9 the other day with my rye starter - thought the second one done with the rye starter probably only took 4 hours). Was lovely but didnt really have the "sour" taste. At least it means that my youngest will eat it. Im wondering as the starter "matures" if the sour taste will become more prevalent. Thanks Chookie as it really has made making sourdough easy. I am looking forward to hearing how the other starters and loaves go. Good luck!

[achookwoman]

Shazzy,  it will develop more taste as it gets older, also if you slow down the rising time it will also taste more sour.  Sounds like you have a nice active starter.  this is good.

[Delightful Den]

It tastes ok but I am not happy with the results. I should have used more mixed spice and fruit.  It seamed like a lot of fruit when I was working it in but it isn't much in the cooked loaf.

Also all of my breads rise to double fairly quickly but they don't seem to 'bounce' in the oven.

[achookwoman]

DD,  I put 300 g of fruit and 120 walnuts to 500 of flour.  Will try and post a photo.

[achookwoman]

The very dark blobs are dried cherries.

[Delightful Den]

I didn't weigh my fruit Chookie. I just threw in a few handfuls. I gave my neighbor half the loaf. I will have another go in a week or so when I have time. 

I don't get much rise after the bread goes in the oven. Do you have any suggestions?

[Greyhoundmum]

i was looking forward to attempting sour dough this weekend. when i went to check on my starter it looked  dormant!! so thought id better say some kind words of encouragement give it a feed and wait until next weekend. oh how I wish I didn't work full time i could cook every day

[achookwoman]

DD, if the texture is OK then it probably has risen as far as it can go.  You could try upping the amount of starter. 

[Wonder]

Chookie that loaf looks amazing.

I bought my starter inside and fed it yesterday before heading off for a night in the city, hopefully it's looking good when I get home this afternoon.