Sourdough Making

[Intrepidtrier]

HI All, Just wondering if anyone out there makes their own sourdough bread?  I have been trying to make some but just can`t get the hang of it, so if anyone can help me with any suggestions I would be very grateful [ although the steer won`t because it has been getting all the rejects ] I don`t know if your are supposed to use the starter as soon as it has doubled up or leave it overnight and now I am getting that much in the fridge I will have to start chucking out some food soon. Help someone please. Thanks Sandy.

[Thermomixer]

Chookie - achookwoman - is very involved with sourdough.  There is a very good website www.sourdough.com

Check this out and see if it helps http://www.sourdough.com/blog/sourdom/beginners-blog-starter-scratch

Don't feed too much of that bread to the steer or it will get ketosis sorry - acidosis - mix it with hay !!!

[Intrepidtrier]

Thanks TMXer, I knew you would come through with something. What the heck is ketosis because we feed him all kinds of bread and veg. I will have a look at the site right now. Thanks again Sandy

[Thermomixer]

Sorry Sandy - it is acidosis http://www.dpi.nsw.gov.au/__data/assets/pdf_file/0016/101338/grain-poisoning-of-cattle-and-sheep.pdf

Small amounts are OK but I saw some cattle that were pretty sick after somebody got a load of free bread from the local bakers and fed it to them - of course the greediest ones suffered most!

[CreamPuff63]

that'll teach them for being greedy pigs cowthings 

[I Love Bimby!]

If my memory serves me right Tenina might have also posted a sour dough recipe either on the Thermomix blog site or Tenina.com

[judydawn]

I think Chookie was going to be away this week babysitting but when she sees this thread, I'm sure she will post something.

[Thermomixer]

If my memory serves me right Tenina might have also posted a sour dough recipe either on the Thermomix blog site or Tenina.com

True ILB - but not sure exactly what Sandy needs and if it will be answered by that post http://thermorecipes.blogspot.com/2009/06/sourdough-whole-story.html.  The sourdough.com site is incredible - it would be hard not to find the answer there.

[bron]

I have the Thermomix Breadmaking book in Spanish! The majority have sourdough, but depends on what bread you want the sourdough differs. What sort of bread do you want? A typical rustic baguette type loaf? I can check my book out for you! In Spanish sourdough is literally translated as Mother dough! How funny! Some sourdoughs are just made a couple of hours before and others the night before.

[achookwoman]

HI All, Just wondering if anyone out there makes their own sourdough bread?  I have been trying to make some but just can`t get the hang of it, so if anyone can help me with any suggestions I would be very grateful [ although the steer won`t because it has been getting all the rejects ] I don`t know if your are supposed to use the starter as soon as it has doubled up or leave it overnight and now I am getting that much in the fridge I will have to start chucking out some food soon. Help someone please. Thanks Sandy.

I think I may be able to help.  You can use the starter straight away. when it has bubbled and usually doubled.   When you remove what you require .replace it with equal amounts of water and bakers flour.   or rye flour if it is a rye starter.   Make sure the water you use is rain water or filtered.  It will take 7 hours at room temp. before you should use the starter again.  If you are not going to use the starter within the next 12 hours, put it in the fridge.   The best test of the starter is the smell. it should smell like yeast or beer.
I would like to know how you are growing your starter.   This may be the problem.   I feed my starter about once a week,   and have left it for a month , when we have been away, and revived it with a feed when we have returned.   Once we sort out the starter  I can give you a ,recipe which is very little work,and produces an excellent loaf.

[Thermomixer]

Thanks Chookie.  When I started making sourdough about 15 years ago I used the method to create the starter with sultanas etc and then use only half the starter each time.

After seeing George Biron at Sunnybrae I now only leave about 10% of the starter and add unbleaached flour and natural spring water to the mother.  We don't use much bread so the starter is usually in the fridge after it has been replenished and allowed to start growing again.

May need some lessons from you. 

[achookwoman]

Thermomixer, you sound like you know as much as I do.    I.ve found that just a couple of tablespoons of starter is enough to get going.   When I give starter away, I separate out some into another container and feed it for a few days until it fills the container. I keep mine at a consistency of thick pancake batter as this suits the recipe that I use.   This recipe freezes well.

[trudy]

Chooky,  Do you have a recipe for the starter or were you given one to start off with?

Thanks

Trudy

[Intrepidtrier]

Chooky, Thanks for the offers of the starter but I bought one from a place called Basic Ingredients Homebread. My problem was that I didn`t know when to feed it once it doubled in size, It only took about five and a half hours to double and then it would collapse back to just about where it started from, so do I feed it when it was doubled in size or wait for 24 hours to feed it again? Then the recipe that was with the starter said to throw out most of it and feed it with 300g of flour and 300g of water till it doubled again and I thought that was a big waste of flour as I was going through 5 kg to make about two loaves of bread. I still have some of the starter in the fridge so  if you have an easier recipe I would appreciate it if you could forward it on.
 Bron any recipe that you could forward that would make it any easier would be great too. I don`t particularly care what sort of sourdough bread that it is because I am just experimenting with it.
                                Thanks everyone for all your help. Sandy

[achookwoman]

Chooky, Thanks for the offers of the starter but I bought one from a place called Basic Ingredients Homebread. My problem was that I didn`t know when to feed it once it doubled in size, It only took about five and a half hours to double and then it would collapse back to just about where it started from, so do I feed it when it was doubled in size or wait for 24 hours to feed it again? Then the recipe that was with the starter said to throw out most of it and feed it with 300g of flour and 300g of water till it doubled again and I thought that was a big waste of flour as I was going through 5 kg to make about two loaves of bread. I still have some of the starter in the fridge so  if you have an easier recipe I would appreciate it if you could forward it on.
 Bron any recipe that you could forward that would make it any easier would be great too. I don`t particularly care what sort of sourdough bread that it is because I am just experimenting with it.
                                Thanks everyone for all your help. Sandy

When I have a moment I'll post,    NO knead 18 hour oat sour dough.   I'll also post a recipe for a sour dough mix that you keep in the fridge for up to 5 days.     This one is all the rage in America at the moment,  except they use yeast.  D ont throw out your culture ,  make it into one of these and freeze any bread that you can't use with in a few days.  500gs of flour should give you a good size loaf.   So a good loaf of sour dough should cost $1/ $1.50. for the ingredients.     I'll try and post tomorrow.