Sourdough loaf, activated in fridge overnight .

[achookwoman]

Merlin,  sorry about that.   Have you tried the gluten free one that I adapted from Dan Lepard's recipe ?

[Merlin]

Actually, I did and it was lovely, thanks! That was around the time of all the kerfuffle with Dan's publisher, remember??? I forgot to post my thanks as I wasn't sure of the political correctness of posts during that time regarding  Dan's recipes.

[kezza]

Chookie, I would love the recipe for this bread as I have sourdough starter.  Have you posted it?

[achookwoman]

Visitors last night,  will try and do it today.  New recipe also coming for pumpkin pie without sugar.

[achookwoman]

Kazza,  have posted recipe.  Have fun.

[kezza]

Thank you Chookie

[KarenH]

I have a sourdough starter (bought from Yoke) and I would like to have a go at making this loaf.  Can I do it as a free-form loaf instead of in a tin?  Would the method be the same?  This will be my first attempt at making a sourdough loaf!

[achookwoman]

Karen,  as the dough is pretty slack it would spread.  If I wanted a free form I would use a cake tin and remove the base,  sit it on a lined baking tray.  This will prevent the dough spreading too much.  When it has doubled,  remove the cake ring,  or leave it on.  Up to you.

[KarenH]

Thanks ACW - I fossicked around in my boxes of spare cake tins, and actually found a bread tin almost exactly the same size as the one you used - so I will use that instead.  Thanks for the advice!  Cant wait to have the bread for lunch tomorrow .......

[cookie1]

Let us know how it goes KarenH. Is it a rye starter?

[achookwoman]

Let us know how it goes KarenH. Is it a rye starter?

Karen,  not sure how it will go with a rye starter,  but give it a go.  let us know how you go.  If you want bread for lunch,  take the loaf out very early in the morning,  so it has time to reach room temp and then double.

[KarenH]

Yes, it is a rye starter ............. and I am confused now.  Can't I use a rye starter for this recipe?   I really dont know ANYTHING about sourdough.  I asked in the organic shop (when I bought the rye flour to feed the starter) if I had to make rye bread with a rye starter, and they told me I could use a rye starter to make any kind of sourdough bread.

I have not started this recipe yet, and my starter has been out on the bench for 2 days and is lovely and bubbly and active ........ is there a better recipe that I should be making instead of this one? 

[achookwoman]

Yes, it is a rye starter ............. and I am confused now.  Can't I use a rye starter for this recipe?   I really dont know ANYTHING about sourdough.  I asked in the organic shop (when I bought the rye flour to feed the starter) if I had to make rye bread with a rye starter, and they told me I could use a rye starter to make any kind of sourdough bread.

I have not started this recipe yet, and my starter has been out on the bench for 2 days and is lovely and bubbly and active ........ is there a better recipe that I should be making instead of this one? 

Try this recipe first as it is very simple.   It is just that I have never used a rye starter.  I will be posting more recipes that I know will work,  later. 

[KarenH]

OK - here goes 

This was my starter before I started making the bread - last fed this morning.  I made a mistake in estimating how much starter I had - I could only use 300g starter to leave enough to feed up to make more ..... so I used 300g starter and added an extra 50g warm water.  Hoping it will work, because my starter was pretty thick to start off with.



And this is what the dough looked like just after I put it into the tin.  It is now sitting on the kitchen bench until I go to bed ......

[judydawn]

Good luck with it Karen, can't wait to hear about the end result.