Recipe Review & questions - Tenina's sourdough from For Food's Sake

[Shazzy]

Tried this again with my oven the hottest it could go and the pizza stone in the oven for 30 mins plus a bowl of boiling water. Came out beautiful and crunchy but then within minutes completely soft. Obviously not doing something right!

Having said that though it is really a yummy bread and we all love it and I will continue to make it.  Thanks Tenina.

[Tenina]

Hmmn not sure about that one then?? Sorry, will have to do it again and eat it of course….all for the sake of getting it right!

[Bonsai]

Hi Shazzy - not sure where you live - was it a really hot or humid day? I wonder if that would have an effect on the crust after baking?

[Shazzy]

Hi Bonsai - here in Perth so maybe.  I am wondering if it could be the malt powder (brought) that had something to do with it - will leave it out next time and see. Anyway its in the freezer and the boys are enjoying it as toast!

[achookwoman]

Shazzy,  I don't think that the Malt powder that you buy is the same as Tenina has in her recipe.  Tanina's Malt is malted grain,  like they use in making beer.  I use the latter ,  that I buy from the local brewing shop.  It is lovely in bread.  It is crushed and you can grind it further in the TMX,  if you wish.

[Shazzy]

ok so hopfully that may be my problem!! I did wonder.  I havent been to the shop yet to buy the wheat to make the malt so thought would give the malt in my pantry a go.  I will leave it out next time and see what happen. Thanks

[shan_k]

How long do you think the starter lasts in the fridge? I haven't made any bread in a little over a week. I did pull my starter out a few times (though one night left it out all night!). Do you think I should still use it or just go back to starting from scratch?

Thanks

[cookie1]

I think it should be fine. My sourdough starter (that died) could be left in the fridge for about a month before it had to be refreshed. It may just be a little more 'sour'.

[achookwoman]

Left mine in the fridge for 10 1/2 weeks last year,  when we went overseas. Just scooped off the top and fed it and it was OK.  There is just TOO much mystique about sourdough. 

[Tenina]

How long do you think the starter lasts in the fridge? I haven't made any bread in a little over a week. I did pull my starter out a few times (though one night left it out all night!). Do you think I should still use it or just go back to starting from scratch?

Thanks

The starter lasts until you know it hasnt lasted…if you know what I mean?? you can tell when it has gone off…REALLY! hahaha but a rule of thumb is around 3 weeks without being used at all…with being used frequently, it should last for ever!

[meganjane]

Does everyone just use the starter for their subsequent loaves? If not, how much yeast should be added as well? I'm guessing not a lot.

[meganjane]

Anyone got some ideas?

[CreamPuff63]

You reserve 200g of the bread dough and pop it in a ziploc bag and put in fridge. Take it out daily and and give it abit of a squeeze. Next time you make the bread you use the whole packet and follow the recipe. From your new dough mix you reserve 200g before you shape it, and this is your starter for the next loaf. And it just continues from there. Does this answer your question?

[meganjane]

Thanks CP. Tenina's directions state that 'If you wish to use the starter as your rising agent, it is possible, but the rising time will be significantly longer." There's no info if you don't want to use the starter as the entire rising agent.

I ended up using 1/4 tsp yeast plus the starter. Instead of steaming and baking, I did it like an artisan loaf and baked the entire batch as one loaf in a burning hot cast iron dutch oven. DIVINE!!!

[CreamPuff63]

unless I am mistaken you just need to use your "measurage of starter" from the original recipe and rip off 200g for a starter for all future recipes. Bread is so forgiving I think - and I love seeing what transpires from each recipe I do.