All About Sour Dough .

[consumerate]

Most people seem to have white or rye starters - can you do a wholemeal starter?

[achookwoman]

Most people seem to have white or rye starters - can you do a wholemeal starter?

Yes.

[fundj&e]

ACW does the starter need to be at room temp b4 a feed ?

[Delightful Den]

Take 2.

[fundj&e]

DD mine doesnt look that wet

[cookie1]

Clever people.

[gertbysea]

All the bread is looking good.

Gert

[achookwoman]

ACW does the starter need to be at room temp b4 a feed ?

No,  but it won't activate as well as when at room temp.   It will slowly work like when in the fridge. 

[fundj&e]

ACW does the starter need to be at room temp b4 a feed ?

No,  but it won't activate as well as when at room temp.   It will slowly work like when in the fridge. 

thanks

[achookwoman]

Take 2.

Looks ok ,  let it rise double.

[Delightful Den]

Thanks Chookie it is nearly double now.  I increased the flour to 550gms flour and then added more again about half way through kneading. It was better than yesterday's but was still too wet to work by hand. 

[achookwoman]

DD,  looks like 600g might be the amount for you. All flours are different,  even from the same mill.  Record what is working and keep adjusting it 'till you get it right.  If it has doubled it isn't far off being right.  Put water in bottom of oven,  if you are not covering the loaves.

[cookie1]

My sourdough mix is quite sloppy but I have it down to a fine art now. I prepare the starter the night before, next morning I make the bread and put it in a bowl to rise. About lunchtime I use a scraper thing to fold the dough over on itself lots of times in the bowl. (sort of knocking it down). Then put it into the baking tin and let it rise again for several hours and then bake it. I use 2 rises though.

[kezza]

Cookie that is the method I use too.  Have successfully made 2 loaves this weekend, one a spelt loaf and one a mixture of bakers flour and spelt.   

[Delightful Den]

The finished product. I think I need a little more flour next time. When the dough rise above the edges of the pan it spread out instead of rising up.