All About Sour Dough .

[Bonsai]

Mine lives in the fridge and looks terrible (if you don't know what it is😉). It separates and has grayish fluid on the top, but when I stir it up it smells fermented in a nice way and as soon as I feed it it's happy and bubbly. I only feed it when I'm going to make bread about every 2 weeks (we are not big bread eaters) and it lives quite happily in the fridge between feeds.

[achookwoman]

Mine lives in the fridge and looks terrible (if you don't know what it is😉). It separates and has grayish fluid on the top, but when I stir it up it smells fermented in a nice way and as soon as I feed it it's happy and bubbly. I only feed it when I'm going to make bread about every 2 weeks (we are not big bread eaters) and it lives quite happily in the fridge between feeds.

Some tip the grey liquid off,  others, including me ,  stir it in.  When I want to make a loaf I take it out of fridge and stir in liquid that's on top and then feed it.  I have a very large jar of starter and leave a long SS spoon in it and stir when I walk past.  Some say that it takes 7 hours for it to be fully active after a feed.  I have not found this to be the case. Mine is active , after a feed, when it reaches room temp.  You can make a loaf before it is very active.  It will just take longer to double. 

[Bonsai]

I stir it together and feed it and it's bubbly within an hour or so in Perth summer, longer in winter. I use what I need and give it a smaller feed before I put it back in the fridge.

[cookie1]

I do exactly the same Bonsai. Feed it up, use it, give it a little feed and put it back in the fridge.

[Bedlam]

I love chookies tip about putting the tin in an oiled plastic bag. IKEA 6 litre works well.

[achookwoman]

Bedlam,  I keep the plastic lining from the Laucke 10 k flour bag and use this.  Yours looks very good. 

[Cuilidh]

Chookie gave me one of her Lauke flour bags a while ago, I also really like using the shower caps you get in some hotel rooms.  All good and very re-usable solutions.

[BeezeeBee]

For someone who is clueless about sour dough (don't think I've tasted it before), all these sounds like witch craft. Hehehe

Glad that you're having fun with this, Denise

[cookie1]

I have starter if you would like some BZB. You can join us in the Witchcraft. 

[Bedlam]

Please do Bee, it's amazing and so much fun.

[achookwoman]

BZB,  the SD bread is much healthier than yeast based bread.

[BeezeeBee]

Healthier, you say? Will follow this thread closer then So far, my skimming tells me it needs love and I'm such a scatterbrain 😁

[judydawn]

BZB,  the SD bread is much healthier than yeast based bread.

Is it Chookie?   I didn't know that.  Can you tell us why that is so please?

[ElleG]

Thanks to Chookie, I also have a SD starter going. It looks like it is OK, time will tell! I have added the Biohawk bake aid to the flour, to see if I can make low gluten SD. I have been told there is a Byron Bay bakery making the SD loaves with the bake aid, figure it is worth a go.

[Bedlam]

Bee,  it really isnt difficult.  All you need is a little forward planning.  Take it out of the fridge the day before you need a loaf and feed a few times, then prep and wait for proving.  I think you would love it.