Reconstituted CHEROKEE SOUR DOUGH STARTER

[Katiej]

My second attempt at sour dough, just about to go in the oven. I'm excited!

[Shazzy]

Looks great - cant wait to see what it looks like cooked!

[judydawn]

Looking good Katie - that's the same tin as I have.  Great idea to make a split loaf.

[Katiej]

Well here it is! I think my new bread tin has helped. My DH thinks I've gone mad as I'm so happy and dancing around the kitchen about a loaf of bread.

I haven't tasted it yet, but it looks great.

I haven't used reconstituted starter, but Chookies live starter which I generously received via Judy. I did follow this recipe though.

Happy Happy Happy

[Katiej]

[achookwoman]

Katie.  this is absolutely BEAUTIFUL.

[Katiej]

Thanks Chookie.
And thank you also - for you starter, your recipes and all the encouragement and tips you give us all.

I can't wait to taste it  

[judydawn]

Katie I am thrilled for you and only us forum people would understand your excitement - tell DH your behaviour is perfectly normal but secretly I know he would be pretty pleased with your efforts too.  Happy wife, happy life aye 

[KarenH]

Congratulation Katie!  That is a fabulous loaf!

I did another loaf today using the rye starter from Yoke, but I followed this recipe and method.  Like last time, it was rising beautifully in the TMX bowl when I went to bed, but this morning it was all collapsed and flat - overproved I think.  Made it into a loaf anyway using this method and cooked it in a cast-iron casserole dish with lid, and the loaf came out dead flat ......

Tastes great, so nothing wasted - just doesnt look like the loaves I see on here.

Not sure if  my starter is too active to be able to do an overnight rise without over-proving it??

[Katiej]

Maybe Chookie will be able to answer that Karen.

The loaf I made last weekend had that same problem (it was the one you place in the fridge overnight though).
It wasn't even good enough to eat though and I had to make it into breadcrumbs!
Perhaps Judy or I can give you some of Chookie's starter and you can see if that is any different.

We cut the bread and it does taste amazing.  It's crusty on the outside, soft on the inside and slightly chewy.  My DH said it's the best bread he has ever tasted.  Even if I can never make another loaf the same I really am pleased I did it. 

[judydawn]

Yes we can organise that Karen.

[achookwoman]

Karen,  can't help with rye starter as i have never used it.  These recipes are for the white starter,  but it does sound over proved. 

[Bonsai]

Karen I use a rye starter following Yoke's recipe. My first loaf rose very poorly (following yokes instructions) but each time I used the starter it got better. I use Chookie's recipe now as Yoke puts a lot less starter in hers and I think it affects the rise. Its possible your loaf over-proofed though. Frustrating but still tastes good even though its a bit of a dense brick!  Keep trying as I think the starter becomes stronger and more stable over time. Mine lives in the fridge and I use it about once a week - feed it, use it, re-feed it and back in the fridge works for me.  I'm using white bakers flour with the rye starter to make bread as I wonder if a all-rye or rye/spelt loaf is rather heavy.

[achookwoman]

Made this today,  following my own instructions.  It turns out different every time.  All good though. This was a free form loaf,  cooked on a baking sheet with a cast iron pot ,  turned over on top of it,  to keep the steam in.  Bakes for 30 mins at 220 and then 10 mins uncovered.

[achookwoman]

Same loaf , cut.