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Author Topic: All About Sour Dough .  (Read 356936 times)

Offline gertbysea

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Re: All About Sour Dough .
« Reply #240 on: September 17, 2012, 07:09:52 am »
Quote from: achookwoman on September 17, 2012, 07:06:46 am
Gery,  this is one big gamble.  I hope it comes off.  If not I will cry. :'(

You'll cry!!! I will sob. ;D

Gert
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Gretchen in Cairns, Australia

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Offline cookie1

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Re: All About Sour Dough .
« Reply #241 on: September 17, 2012, 01:26:37 pm »
Chookie this is all so wonderful. You have made sourdough so realistic for us all.

VHJ if you would like some of my starter just let me know.
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Offline gertbysea

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Re: All About Sour Dough .
« Reply #242 on: September 18, 2012, 07:50:23 am »
I am getting ready to start tonight.

Gert
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Gretchen in Cairns, Australia

Life is like an onion; you peel off one layer at a time and sometimes you weep. Carl Sandburg.

Offline gertbysea

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Re: All About Sour Dough .
« Reply #243 on: September 18, 2012, 07:52:09 am »
Oh no  looks like I can so it in the morning.

Gert
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Gretchen in Cairns, Australia

Life is like an onion; you peel off one layer at a time and sometimes you weep. Carl Sandburg.

Offline achookwoman

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Re: All About Sour Dough .
« Reply #244 on: September 18, 2012, 08:51:15 am »
Gert,  what is going on with Snow White??
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Offline Very Happy Jan

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Re: All About Sour Dough .
« Reply #245 on: September 18, 2012, 09:20:29 am »
Quote from: cookie1 on September 17, 2012, 01:26:37 pm
Chookie this is all so wonderful. You have made sourdough so realistic for us all.

VHJ if you would like some of my starter just let me know.

Thanks Cookie.  :-*
I will have another go this week. Forgot to start it on Sunday  ???
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Offline gertbysea

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Re: All About Sour Dough .
« Reply #246 on: September 18, 2012, 09:39:28 am »
I am gunna have my second goin the morning. I will show ya then. My jar of starter is up to the top and looking good. I am on to it. I want to take a loaf to the Gold Coast on Thurs so will put the remainder in the fridge  until next week. I am excited.

Gert
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Gretchen in Cairns, Australia

Life is like an onion; you peel off one layer at a time and sometimes you weep. Carl Sandburg.

Offline achookwoman

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Re: All About Sour Dough .
« Reply #247 on: September 18, 2012, 10:54:40 am »
Gert,  give it a feed tonight or it will exhaust its self. What is your programme for it. ? We leave for Ballarat at 6.00am tomorrow , but will take iPad so i can keep an eye on you.  ( I don't want to cry in front of the children if Snow White plays up)
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Offline gertbysea

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Re: All About Sour Dough .
« Reply #248 on: September 18, 2012, 11:15:41 am »
Ok iris nearly up to the top of the jar but I can give it a Big tablespoon .

I will start  about , oh bugger I have to go to town about 0930  so I will start when i get up and put it into the bread tin and leave it until I get home in the arvo. Will keep you posted here.
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Gretchen in Cairns, Australia

Life is like an onion; you peel off one layer at a time and sometimes you weep. Carl Sandburg.

Offline gertbysea

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Re: All About Sour Dough .
« Reply #249 on: September 18, 2012, 11:25:40 am »
Ok I just fed it about 1/2 a cup of flour and about 2 big tablespoons of water. It is looking good.  In the morning 400 gms of starter to 500 gms of flour. Salt sugar And pop into the tin.

It is thick but soupy. Maybe slightly thicker than pancake batter.

Gert

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Gretchen in Cairns, Australia

Life is like an onion; you peel off one layer at a time and sometimes you weep. Carl Sandburg.

Offline achookwoman

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Re: All About Sour Dough .
« Reply #250 on: September 18, 2012, 11:31:07 am »
Sounds OK,  but might be over the top of tin when you get home.   Do you have a cool spot,  not in fridge ?  If so put it there.  Can move it to warm spot when you get home,  if it hasn't doubled.  Is the one called iris ?

You want a soft bread dough.  Add less starter or more flour in the morning.  While it is kneading in the TMX,  stick you finger in the top hole to feel how it is.  You can always add a bit more flour when you knead it on the silmat.

Sounding good.
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Offline gertbysea

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Re: All About Sour Dough .
« Reply #251 on: September 18, 2012, 11:45:01 pm »
Oh boy here I go.

I put 300 gms starter in the THERMOTHINGY then added maybe 400gms flour, about 250 mls filtered water room temp, the salt and sugar. I mixed it a wee bit then started kneading. I stopped and added a wee more flour and continued kneading until it felt right. Not silky taut but sort of silky a wee bit sticky . I kneaded for maybe 5 minutes then tipped it out and added enough flour to work with.

575 gms went into the small pan and 965 gms into the larger pan.

Now I will go out for a few hours.













The last photo is just a thank you for Helene for making the clean up so easy.

Gert
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Gretchen in Cairns, Australia

Life is like an onion; you peel off one layer at a time and sometimes you weep. Carl Sandburg.

Offline gertbysea

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Re: All About Sour Dough .
« Reply #252 on: September 18, 2012, 11:49:00 pm »
I am leaving this in the kitchen as it is actually the coolest part of the house and it is going to be 30 today. Must be about 25 already.

Gert
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Gretchen in Cairns, Australia

Life is like an onion; you peel off one layer at a time and sometimes you weep. Carl Sandburg.

Offline jeninwa

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Re: All About Sour Dough .
« Reply #253 on: September 19, 2012, 12:04:10 am »
It looks good Gert, I'm going to make mine this morning too.
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Offline fundj&e

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Re: All About Sour Dough .
« Reply #254 on: September 19, 2012, 12:18:20 am »
gert why did u use less starter and flour but still used the same amount of water
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i don't need a recipe i'm italian
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