All About Sour Dough .

[achookwoman]

Gert,  good idea,  but if it is very active it might be calling out to you at 2.00 am.

By that do you meet is has overflowed the pan ans is creeping into my bed? LOL!

Gert

Yes,  Gert,  that is exactly what I mean.  What fun.!!!

[judydawn]

ES, it didn't take you long to make your first loaf, looks pretty good to me.  Must admit I can't wait to cut that end slice off either but I have shown restraint lately and do wait until it has cooled down to warm.  It's great to see Chookie's little babies being set to work around Adelaide - that's 4 lots given from the original batch Chookie gave me (Katie, Karen, ES & Trudy).

Living in the tropics Gert, it has to be so much easier to get your dough to rise than us in the south of the country but with summer around the corner, it has to make our SD making easier.  Chookie can any dough rise too quickly for it's own good?

[achookwoman]

Yes Judy,  it can get out of hand and rise too quickly.  It eats the flour, creates lots of bubbles, and exhausts its self.   You  can knock it down,  give it a bit more flour and set it to rise again.  i have had this happen a few times.  All part of the learning experience.

[Greyhoundmum]

ES love the look of your loaf, did it live up to your expectations when you tasted it this morning?

[judydawn]

Yes Judy,  it can get out of hand and rise too quickly.  It eats the flour, creates lots of bubbles, and exhausts its self.   You  can knock it down,  give it a bit more flour and set it to rise again.  i have had this happen a few times.  All part of the learning experience.

Good heavens, why would it want to eat itself and end up exhausted    I hope mine never does that - how will I know it is exhausted Chookie 

[KarenH]

Fantastic first effort ES!  That loaf looks great! 

[EmeraldSue]

My loaf is all gone.  When I woke up this morning, the loaf had shrunk. I think DH helped himself to more after I went to bed!
The kids had toasted this morning and I've just finished the last of it for lunch. I'm really, really happy
It tastes good- it has a subtle rosemary flavour as I used the rosemary salt that I'd made.
I can't wait until the next loaf is ready. I fed my starter T about 6.30 this morning and have just mixed up a whole batch which is now proving in the car. I was going to cook it in my cast iron pot, but I'm a little worried that the pot is too big - it's a 26cm pot. Instead, I've put it in a loaf tin.
Should I feed my starter again tonight or leave it until tomorrow morning?
Thanks for all your kind words and encouragement.

[judydawn]

This is what Chookie says in her Sour Dough recipe and process thread which I have just bumped for those currently making sourdough.

"When you remove the culture from the fridge and feed it, it needs about 7 hours to be fully active .  leave it sitting on the kitchen bench.
After you have removed what you need, add more water and flour to the container ,  give it a good stir and leave on bench for about an hour before placing back in fridge.  You only need about 1 Tablespoon of starter to get it going again."

[gertbysea]

My rye starter after 2 days outside






Gert

[achookwoman]

OMG,  gert yoou have some monster bugs up there.

[KarenH]

2 days - is that all 

Like chookie said - monster bugs.  Its not just the cockroaches that are big and tough up in QLD apparently 

[gertbysea]

Big feral yeasties,

Gert

[Cornish Cream]

Blimey Gert that's truly amazing

[Wonder]

Gert that's amazing. I now have two dormant starters on the kitchen bench. I'll just keep feeding them and see hw they go.

[judydawn]

Wonder, what are you feeding your starters?