All About Sour Dough .

[achookwoman]

GHM,  I actually kneaded it in by hand , after the first rise.  I have kneaded it  in,  in the last min. Of kneading, also.   Poke in any fruit that is sticking out,  as it burns.
The loaf in the photo looks good.  Let it double ,  give it a foil cap,  to keep the steam in,  for the first 30 mins.  If you can't manage this,  just spray with water and put water in bottom of oven.  Or you could try the new method that I am playing around with,  put the loaf into a cold oven and turn the heat to 200/220. You will have to  bake it for longer.  Good luck.

[Delightful Den]

Second lot of bread today. First was sourdough rye using the overnight method. I started it last night. The second one I used the method front front of this thread.

I fed the starter lady night after starting the first loaf then again this morning. At lunch time I made a loaf of sourdough pumpernickel.





The recipe will follow.

[judydawn]

Nice looking loaf Den, you are going well with your baking.

[VieveMS]

That looks delicious DD.  Can't wait to see the recipe although I haven't got my second starter brewing yet...

[achookwoman]

Dd,  that looks delicious.  Texture looks perfect.  Are you happy with it ?

[Delightful Den]

I am happy with it Chookie.

Thanks JD and VieveMS.

I have now run out of rye flour after feeding my starter so I think I will get another jar and make a white starter until I can get more rye flour next weekend.

[gertbysea]

Oh boy Den I can't wait or your pumpernickel  recipe. I will have enough rye starter this week. That is awesome.

Was your dough wet or firm?

Gert

[Wonder]

That looks great Den.

I think I'll keep to feeding once a day as there are small bubbles but not like in your photos Chookie. I'll give it a bit more time I think.

[achookwoman]

That looks great Den.

I think I'll keep to feeding once a day as there are small bubbles but not like in your photos Chookie. I'll give it a bit more time I think.

OK,  Wonder.  Give it a good stir after you feed it.

[Delightful Den]

Oh boy Den I can't wait or your pumpernickel  recipe. I will have enough rye starter this week. That is awesome.

Was your dough wet or firm?

Gert

The dough was wet Gert. I used the method from the front of this thread with 400g starter 500g flour and 250g water. The recipe is here.

[Csoki]

Wow, your rye bread looks fantastic Den! I have just bought pure rye flour, is that what you used?

[Delightful Den]

Csoki the one pictured above is Pumpernickel. I used a combination of rye, wholemeal and bread flour with some cornmeal or polenta. I have linked to the recipe a couple of posts up. Just click on the underlined word.

[Csoki]

Chookie, I need your advice. I have made white sourdough today. Mixed it last night and left it to rise overnight. Found a beautiful, risen dough this morning. I baked two smallish loaves (have no tin here with me). The loaves look quite good but they are a bit "doughy". It maybe my oven as I am not at home. I had a dish with water in the oven and added in ice cubes just before placing the bread in to create steam. The taste is also quite sour- I used your basic recipe at the beginning of this thread. What do you think, I would appreciate your advice.
Cheers,
Klara

[Csoki]

Thanks Den, I missed that!  I will have a look now...

[gertbysea]

Rye doing well


Gert