All About Sour Dough .

[achookwoman]

Kara, it hasn't risen enough, probably needs another hour or two.  You need a thermometer to test for done ness.  However it will be doughy if it hasn't risen enough.  Freeform SD needs to be covered for the first stage of baking.  A stainless steel bowl turned over the loaves works quite well. 

[Csoki]

Thanks for the advice Chookie! Now that it has cooled down completely, it is a lot less doughy, so it is quite edible. The first rise was about 9hrs, the second rise (after shaping) was probably only an hour to 90min. Do you mean that the 2nd rise was too short? Is that the reason for the sour taste as well?  I am not at home and forgot to bring bread tin, next time I'll try baking it in a tin at least until I get the feel for what it should look like.
Thanks again!
Klara

[gertbysea]

Klara you loaf  looked great like a ciabatta which is what I would like to do.  The bread should have that slightly sour flavour as that is the point of the sour dough. Yummy.

Gert

[achookwoman]

Klara,  in this case the strong SD taste was from the first rise.  The second rise was far too short.   Keep trying as you are nearly there.

[EmeraldSue]

I baked my 3rd loaf last night. It's getting better all the time , but still room for improvement. My oven got a little over enthusiastic and burnt the top a little, but it tastes really good. I had some for lunch today with capsicum relish, ham, havarti cheese and lettuce. Yum

[obbie]

looks good

[achookwoman]

ES,  the rise is perfect,  just put a sheet of foil over the top when it looks like burning.

[judydawn]

Sue, you are going great guns - well done, our babies are working well it seems.

[Kimmyh]

Sid attempt no 2: fed and left on bench overnight. Mixed up plain loaf today and has been sitting in tin covered with glad wrap for last 7 hours.  Mixture has bubbles on top but i dont think it has risen at all. How much longer should I leave it to rise??

[achookwoman]

Kim,  put it in a cold oven.  Cover it with foil,  make a tent,  if you can.  Set oven to 200/220 and bake, it may rise a bit in the oven.You will have to add extra time .  If you have a thermometer us it .

[cookie1]

I am very happy. My sourdough starter survived while I was away.  I fed him yesterday and am building him up with feeds today. Just like having a baby.

[Wonder]

I think my starters are starting be be more active with bubbles but they don't seem to doubling in size. I fed again this morning and will see what it looks like when I get home. Can you leave it too long between feeds? I'm not working from home this week so can only feed in the morning and then leave for the day so don't know what it's getting up to while I'm gone.

[Kimmyh]

Thanks for all your help ACW but sadly second loaf was a failure like the first. I am worried my bread flour used for the starter was stale. So am going to start again and will let you know how I go. Thanks again for your help

[gertbysea]

Personally I am convinced that patience is needed for sour dough.my rye starter is doing well and I am thinking it may take two days to make the dame thing. I am going o do Delightful Dens pumpernickel and I am all out of polenta so shopping I must go. Before I start I will be assembling everything and thinking about it. This will be a once off I am sure and I want to get it right.

Gert

[achookwoman]

Kim,  that is not good.  It sometimes takes 3/4 times to get it right.  Fresh flour might help.  Are you using filtered water.?

Gert,  you are sounding very scientific about this loaf.  Hope it all goes well.