Kneading soudough in the TM

[Ceejay]

I currently have 4 lots of it in the fridge and one out for regular use... I've just been experimenting as I go and getting braver. 

I found that taking it out of the fridge, feeding it and then leaving it to come to room temp it's usually good to go by a 2nd feed around 12hrs later. 

This loaf was started this morning at 9:30am after I'd taken kids to school... I usually leave it overnight but it was already more than doubled by 4pm so I punched it down and shaped it there and then.... forgot about it for a few hours while I made dinner etc and then brushed it with water and olive oil and put it into the oven at 200 deg for around 70 mins. 

The recipe I used is basic: 1/2 cup starter, 3.5 cups of organic flour, 1.5 cups warm filtered water and 1.5 teaspoons of himalayan salt. 

As for waiting... well I'll see!   

[achookwoman]

Thanks CJ,  I think I should attend to my starter more.  I keep it in the fridge and only take it out when I want to make a loaf,  I feed it when I take it out,  let it stand on the bench,  and make up the mixture at about 4 in the afternoon.   I knock it down in the morning, at about 10.00 and let it rise in the tin, usually takes 2 hours to double.  You sound like you have got it all worked out,  well done.

[Ceejay]

Oh I can't take all the credit here chookie... it's thanks to knowledge and assistance such as yours that others are game to "have to a go".

I'm still learning but I must say there's a romance to this side of baking that I really enjoy and connect with!   

Oh and I sliced the loaf last night and had it with olive oil...DIVINE! 

[Thermomixer]

Looks fantastic Ceejay - doesn't it feel great?

[Ceejay]

Certainly does Thermomixer... even my fussy teenage son decided it wasn't so bad. 

[achookwoman]

CJ,  that looks terrific.  When we were in Bright last week we had sour dough bread with olive oil.  They had sprinkled salt around the edge of the oil dish.  It made a great difference to the combined flavor.  Bread making with sour dough is the ultimate challenge,  I love it ,  but it is so time consuming and it is only now that I have retired that I have time to 'play'.  Keep up the good work and keep sharing your knowledge.

[Ceejay]

Never fear chookie, pay it forward is my motto after everything my children and I have been through. 

I'm sharing my journey with many all over Oz.. I've given starter to friends locally and interstate already and today my son's mentor was enthusiastic about starting his own efforts and took home a jar to experiment and feed his wife and kids.

I am loving the "slow" food ideals with sourdough moreso than I ever did with yeast baking... it's a path I have wanted to seek out for years and am now enjoying it immensely.  Thank YOU for sharing so much! 

[achookwoman]

Ceejay,  you have inspired me to get the starter out of the fridge and make a loaf.   I'm making the sour dough with rolled oats.   You might like to try it.  I posted the recipe ages ago.  The poor starter hasn't been fed for over 2 weeks

[Ceejay]

Ceejay,  you have inspired me to get the starter out of the fridge and make a loaf.   I'm making the sour dough with rolled oats.   You might like to try it.  I posted the recipe ages ago.  The poor starter hasn't been fed for over 2 weeks

How wonderful to know you are again inspired chookie! 

I will look up your recipe and see how we go.. I tend to stick to basics to start with and slowly experiment to change them as to my boys' dietary issues.  But always willing to try something new! 

Must admit, I'm amazed at just how hardy my starter is... DS1 keeps saying he wants to experiment with it! 

[Thermomixer]

Thanks Chookie - the photo from your blog

[Ceejay]

Noice one!!   

Might have to try that recipe very soon chookie! 

Thanks Thermomixer! 

[achookwoman]

Thanks Thermomixer,  you are a real gem.

[Rach]

I am one of the recipients of Ceejay's San Fran starter... well, ahem, she tried a few times and I kept letting it die! I have only made pikelets so far but came here to look for a bread recipe... too late for today but will get the starter active for later and bake tomorrow! Mmmmm...

Wish me luck for the next step! 

[Thermomixer]

Good luck with San Fransisco SD starter - fingers crossed.  Flower power & all that for us oldies!

[bluesed]

The sourdough starters needs to be fed every 4 day or so to be kept alive. Take out half of your dough and replace with flour and water. Also as written take it out some hours before and leave it at the table.
The peak time depends on the temperature and when you last fed it. The best temperature for sourdoughs are around 30 Celsius.

Its very easy to make your own starter. I usually take one same amount of flour and water ex. 1 cup/1 cup and mix it and leaves it on the table for 1-2 days with a tea towel to cover. When it starts to smell sour you dough is ready. Peel of the dry parts and use the inner parts as a starter. You might want to add flour and water from the beginning to have more sour dough for your next batch.