All About Sour Dough .

[KarenH]

I could always go you halves on the next bag ES, that way you still get the cheap price and only have to deal with 12+kg flour.   - Mind you, we would get all white and floury dividing it up 

[EmeraldSue]

 
Sounds good( not the all covered in flour bit though!)

[Greyhoundmum]

Hi to all the champion sour dough cooks. It is almost the weekend so time to try my hand at sourdough again last loaf tasted way too sour for my liking. 
Can I confirm something? Is one rise then bake sufficient or is two rises best? The method I have used before I page one of this thread but in later posts I have been reading about the second rise.

[cookie1]

I do 2 rises GHM! But I think a lot of people only do the one.

[Delightful Den]

I've done both methods GHM. The single rise from the front of this thread is how I made the pumpernickel.

[achookwoman]

I do both,  single and double rise.  It depends on the time I have and when I want to bake the loaf.   It is a time management thing,  for me. 

[Greyhoundmum]

Would love to make this weekend a two loaf weekend! It alas I have loaf one rising now and only about 150 ml left of starter.

How quick can I feed him up?? Just given him 1/2 cup and a stir, is it ok to feed twice a day??

[Wonder]

Well the second loaf was a real flop.


I tried the two rise method but it rose way to quickly yesterday afternoon and then just stayed the same overnight.

I've taken the starter out of the fridge and fed it this morning but it seems too active to wait until this afternoon so have put it back in the fridge again. I'm finding the timing really difficult.

[achookwoman]

wonder, until you get it worked out, it needs 100%  of your attention.  you can't make it fit in with you,  you have to fit in with it.  After you have made a few good loaves, you can start. To manipulate the timing.

[gertbysea]

I agree chookie. It is all about patience and getting into sync with your  starter.

Gert

[EmeraldSue]

It can be really frustrating though.
I forgot to feed mine before I left for the christmas pageant this morning. I fed it a few hours ago and it is bubbling away well, but I'll have to wait until teatime before I can knead the dough. This might end up with a second rise overnight as it will be too late to bake it tonight.

[Wonder]

Cookie, with this loaf I was trying for your recipe from one of the other threads where you leave it overnight or maybe I miss read the instructions. It is the one where you leave it in the tmx and then add more flour before rising again.

If I have the starter in the fridge overnight  and take it put first thing in the morning - about 8 am, do I feed straight away and then leave to bubble again or can I feed when I take it out of the fridge?

[Wonder]

Still not quite there but looks better. The dough was rising in the tin for about 6 hours before putting in the oven. It stuck to the top of the shower cap which then made it deflate slightly and I didn't get any oven spring.

[Shazzy]

Looks the best one yet Wonder. How did it taste? I really admire your persistance with the sour dough. 

[achookwoman]

Excellent Wonder.  I would say that you are there,  as you know what went wrong.  The dip in the top is due to the shower cap sticking.  Quite often there is no oven spring,  especially if it has risen to its max. I have to hand it to you for doing this and sticking to it.