Chookie's Sour Dough recipe and process.

[Cornish Cream]

Thanks girls.

Did the boys like the taste.?

They loved the taste Chookie.Half a loaf was eaten

[EmeraldSue]

Fabulous CC
Makes me wish I hadn't killed my starter via neglect

[achookwoman]

Fabulous CC
Makes me wish I hadn't killed my starter via neglect

ES, easy enough to do.  I can send you some more if you want to have another go. just let me know.

[Cornish Cream]

Thanks ES.

[Bedlam]

Denise, that IS a loaf to be proud of, look at the crust. Have you toasted any. I think. Sour Dough makes the best toast. Well done.

[Cornish Cream]

Thanks Denise

[meganjane]

Sue, do you want some starter? I'm coming to the big smoke (Albany) this weekend and can bring some for you. I use a rye starter that's from Yoke's book, but I do Chookie's method when making my bread.

Rye sourdough is stickier, as Chookie says. It's quite 'gooey' but makes gorgeous bread.

[Bedlam]

MJ, I think Sue is in Adelaide!
Your Rye starter sounds good.  I made another loaf with my starter yesterday.  I was very worried by the purple growth but that disappeared and I have had 2 nice loafs since and no "side effects" so all good.

[judydawn]

Yes and Sue, I can give you some of Chookie's starter next time we all meet up for lunch if you like.

[achookwoman]

Good on you Judy.

[meganjane]

Just adding that I began to make my rye sourdough starter into a white flour one by tipping out most of the starter and starting with white flour. My rye starter was making lots of hooch and not bubbling nicely.
This worked for a while, but then began to make hooch again. I've added rye flour this morning, with no water and it's bubbling again!

I don't tip out half my sourdough when I feed it. Is this really necessary? I hate the waste!

CC, what did you use to cook your bread in? It's a gorgeous loaf.

[cookie1]

MJ I have only a little bit of SD in the fridge. When I want to use I bring it out and feed it up. This may take one to two days, as I start by feeding it only a little, then larger amounts. I only feed it up to approx the amount of starter I need. Now if I have excess I can do crumpets. After I have used the bulk of my SD, I give it a small feed and pop it back in the fridge.
I'm pretty sure Chookie does it differently, but that works for me.

[achookwoman]

Cookie,  much the same.  I have a very large jar of starter.  I take it out,  usually the night before I want to use it and give it a good feed.  I just tip in some flour and then add water until it looks ok.  Usually a bit lumpy.  I leave a large spoon in the jar and give it a bit of a stir when I pass.
MJ,  sounds like you have too much liquid in the mix.  I had a lady bring me her starter because she couldn't make a good loaf.   It was too stiff.  I think you have the opposite problem.
I never throw any starter out.  Far too mean to do that.  If I have too much I make pancakes, crumpets or waffles.
Would a photo help.?   Tomorrow I could take a photo of the starter,  before and after a feed.

[Cornish Cream]

CC, what did you use to cook your bread in? It's a gorgeous loaf.

I just followed Chookie's advice and instructions and cooked it in a Le Creuset casserole dish that is greased and lined.I grease the lid greased too.

[EmeraldSue]

Judy, that would be lovely. I can't wait to try sourdough crumpets.