All About Sour Dough .

[gertbysea]

Oh yeah chookie I am making this a project. I"ll let you know when I start so you can guide me.

Gert

[achookwoman]

My pleasure Gert,  but I think you have come to an understanding with your SD and won't need my help.

[*suzanne*]

Ok after reading this thread over and over again and having success at a normal loaf I think I am ready to attempt this.So tomorrow after work I will get my jars and off we go....wish me luck

[achookwoman]

Go for it Suzanne.  There is nothing like hands on experience.
I will be out of touch for the next 3 days but there in plenty of experience here to help you if you need it,

[TraceTrace]

I've just put my first flour/water combination outside yesterday, so fingers crossed something happens soon. All the flour in my starter seems to keep settling and the water is sitting on top of it so I just keep stirring it back together - is that the right thing to do?

[Delightful Den]

Yes TT when the water separates out of your starter just stir it back in.

[Wonder]

TT that happens with mine as well. I find if the consistency is quite thin it seperates but as I add more flour it seems to stay together. I haven't really had any luck with mine though.

[TraceTrace]

Ooh I've just been outside to give my starter a stir and I've got bubbles!! I'll leave it outside for another day and then I'll bring it in Yay!!

[gertbysea]

This is my organic rye sour dough starter now. Nearly enough for the pumpernickel.





Gert

[Wonder]

I am soooo jealous Gert, how long has that been going?

[gertbysea]

About a  week I think.

Gert

[EmeraldSue]

That is amazing Gert. Mine had never looked as bubbly as that.
I've taken mine out of the fridge as I need to make some more bread on the weekend. There is just a little of the loaf left that I made earlier in the week- it makes wonderfully crisp toast & that's what I'll have for brekky this morning

[Wonder]

Ok so today finally looks like the day. I fed both starters this morning and now wondering if I was starving my starter. It bubbled up and was much bigger after only a few hours so have made the dough and have it sitting out in the sun all covered up.
This is after feeding

In the tmx waiting for other ingredients

In the bowl waiting to double

The dough could probably have used a little more water but ill see how it goes. Fingers crossed.

[gertbysea]

For some reason I can't access the pumpernickel thread from Tapatalk so I will put my sour dough pumpernickel loaf here for the moment.

I used Delightful Den's recipe substituting  50 mils of water with 50 mils of very strong fresh coffee.

I have found that my newly calibrated scale on my Thermothingy are still10 gms off so I measured everything on my scales.

Normally I do not line or grease or even wash my bread tins as per a bakers advice but my biggest pan has holes along the sides at the bottom and I was afraid of maybe some ooze which would make it hard to remove. I need not  have worried as the dough was wet but firm. It looks exactly like a pumpernickel  dough should look.

Bugger Tapatalk is mucking up so I will have to post pics later







Gert

[Wonder]

I couldn't add photos either Gert.

It looks like my sour dough starters have finally decided to come alive, both are very active now and I'm wondering what I should do. As above I've made a loaf with my home made starter and after adding flour back in it's already doubled again. think I might put it in the fridge. Chookie's starter has also taken off so I might make a loaf with hers as per the recipe in the Cherokee starter thread and see if we can any difference in the finished loaves.