Reconstituted CHEROKEE SOUR DOUGH STARTER

[Aussie Brenda]

Oh chookie that is devine, I will try with a cast iron pot over the top next time.  my pot has a bakealite knob and I'm not game to put that in the oven.

[courton]

Chookie, thanks to your wonderful starter I have made the loaf 3 times - each time it turns out slightly different but wonderfully yummy. If I was to make 2 rolls with the recipe, how long would I cook it for...you can tell I am starting to get adventurous!!!!

[achookwoman]

Go for it Courton.  2 French stick like loaves will probably take 25 mins at 200 o C. Make sure you put a dish of water in the bottom of oven.  I also , after 25 mins, turn the bread over and give them another 5/8 mins. back in the oven.  Let us know how you go.  Have fun.

[courton]

Thank you chookie!

[flavourofthemonth]

Been away from this forum for a while and have been trying to catch up on reading all the good stuff, especially all this chatter about sour dough.

I have a really dumb question. What is the "Cherokee" sour dough starter?

I have tried to make sour dough umpteen times in my life and never been able to get it going. I'm going to keep reading and re-reading these sour dough threads until I understand. Then I'll have to give it one more try. 

Thanks for sharing.

[judydawn]

Cherokee is where Chookie lives flavourofthemonth - hence the name of her starter.

[achookwoman]

Thanks Judy, .  flavourofthemonth,  you really must give it a go.  Many on this forum have had success with making their own starter.  If you don't succeed then I can send you some dehydrated starter,  to get you going.

[flavourofthemonth]

Well duh!
Thanks so much JD. Why that didn't click in my little head I will never know. Sometimes I just can't see the obvious. LOL!

Chookie, I will most definitely give it a go. In 11 days time, I will be flying out to Thailand for my son's wedding. Will be gone for 2 weeks. Do you think if I get my starter going tonight, I can put it in the fridge whilst we are away and then get back to it or is it better to put the whole process off until we get back.

All this sourdough reading has me anxious to try try again. 

[achookwoman]

Well duh!
Thanks so much JD. Why that didn't click in my little head I will never know. Sometimes I just can't see the obvious. LOL!

Chookie, I will most definitely give it a go. In 11 days time, I will be flying out to Thailand for my son's wedding. Will be gone for 2 weeks. Do you think if I get my starter going tonight, I can put it in the fridge whilst we are away and then get back to it or is it better to put the whole process off until we get back.

All this sourdough reading has me anxious to try try again. 

Start when you get back.  Concentrate on enjoying the wedding.

[flavourofthemonth]

Yeah, good thinking.

I'll play with 'other' breads and dishes for now. After all, there's SO many wonderful recipes on here and in all the TMX cookbooks I have been collecting.

[judydawn]

I made a batch of rolls using the method only of this recipe (not using the dehydrated starter).  Very happy with them.  Started at 9.30 am and finished cooking them at 6.15 pm - 34^oC here today so the rises were fairly quick - 5 hours for the first one and 2.5 hours for the doubling of the rolls themselves. Cooked 25 mins 200^oC.

[fundj&e]

JD the shape and size of the rolls are looking good, have u been practicing ?

[achookwoman]

Judy,  very nice rolls.  Congratulations.

[Wonder]

Judy, those rolls looks great.

[judydawn]

Thanks girls. No Uni haven't been practicing - some days everything just works. It's hard to practice with sour dough, everything takes soooo long