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Thread: Sourdough starter and bread making tutorial

  1. #31
    Member spada's Avatar
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    Quote Originally Posted by gadgetman View Post
    It's separated with flour at bottom and liquid on top. No signs of life at all. Looks almost as dead as a politicians cranial cavity.
    Cold shouldn't kill it it just slows the process down heaps.
    Make sure you are feeding it 50/50 flour to water by weight not volume other,wise you will have too much water.

  2. #32
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    [QUOTE=spada;975033]Good to see the interest in this topic. But be Warned it's as addictive as the black art of reloading.
    Here are some links I've found useful.

    https://www.youtube.com/channel/UC7e...MdiNYJg/videos

    https://www.youtube.com/watch?v=BJEHsvW2J6M&t=195s

    https://www.youtube.com/channel/UCRK...u44Uzvw/videos

    Plenty of good tips in there. I did not realise how much the information on making sourdough bread was available out there.

    Gadgetman, keep on feeding flour to your liquid and keep it warm and it is going to get there eventually.

    You will notice that after a couple of weeks of regularly making bread and refreshing your starter it will activate better and faster.

    Remember that as we are going toward winter months, the ambient temperature gets colder and the bread don't rise as fast.

    Mine starts to gently bubble up as well but needs a few more days to get up there.
    Moa Hunter likes this.

  3. #33
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    There is the option to make a dryer sourdough starter if you want.
    The one I was using professionally was 2 of flour for 1 of water by weight( 50% hydration). And you can go up to 200% hydration .
    In high hydration environment there is an increase of the lactic acid and in a dryer environment it is an acetic acidity that develops.
    veitnamcam likes this.

  4. #34
    Member gadgetman's Avatar
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    Looking lifeless, but will keep feeding it.

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    There are only three types of people in this world. Those that can count, and those that can't!

  5. #35
    Almost literate. veitnamcam's Avatar
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    Quote Originally Posted by gadgetman View Post
    Looking lifeless, but will keep feeding it.

    Attachment 134733
    Dump a bit of flour on top and stir it in while in a sink of warm to hot water, get the glass up to warm to touch like a good woman in a cold bed and stir til mix is warm cover and put up high (warmest place in house).
    once going warmth is not so much of an issue.
    "Hunting and fishing" fucking over licenced firearms owners since ages ago.

    308Win One chambering to rule them all.

  6. #36
    Member gadgetman's Avatar
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    Quote Originally Posted by veitnamcam View Post
    Dump a bit of flour on top and stir it in while in a sink of warm to hot water, get the glass up to warm to touch like a good woman in a cold bed and stir til mix is warm cover and put up high (warmest place in house).
    once going warmth is not so much of an issue.
    That's what I did, figured it was probably 'drowning' under liquid. She's away.
    veitnamcam, stingray and 2post like this.
    There are only three types of people in this world. Those that can count, and those that can't!

  7. #37
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    Mine is not taking off very fast either. I keep feeding it twice a day and hope to be able to make a loaf this week end. Keep record of how much flour you put in, as it will be used to calculate the quantity of salt required for the recipe.

  8. #38
    Almost literate. veitnamcam's Avatar
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    Impatient or just bored I went with a dry dough mix from one of those links today.
    Suffice to say my dough handling skills are well short of that guys and I lack suitable equipment.


    My starter was going ok but probably could have had a few more days.

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    Tryed a new to me method and while it looks great I think the combination of not quite ready starter and cool ambient temperature I didn't get as much rise as I would have liked.
    Will cut in the morning when cool for a look.
    "Hunting and fishing" fucking over licenced firearms owners since ages ago.

    308Win One chambering to rule them all.

  9. #39
    Ex stick thrower madjon_'s Avatar
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    Could've done with 5 mins more.
    Real guns start with the number 3 or bigger and make two holes, one in and one out

  10. #40
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    Nice loaves guys. My starter is cranking now, ill feed it this morning and mix this arvo.

  11. #41
    Almost literate. veitnamcam's Avatar
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    Also if you end up with lots of starter dont discard it, fry it up like a pikelet its delicious!

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    stingray and Moa Hunter like this.
    "Hunting and fishing" fucking over licenced firearms owners since ages ago.

    308Win One chambering to rule them all.

  12. #42
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    I must admit that my starter is really struggling at the moment despite feeding it twice a day. Hence why have not wrote much about it.
    I ll try a mix this avo and see how it goes.
    The sourdough mix can be used to make pan cakes as well.
    Don't forget the salt, about 2% of your total flour weight( sourdough flour and bread flour combined).

  13. #43
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    First loaves from the sourdough starter.Name:  20200404_173900.jpg
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    Velocity is thrilling,but diameter does the real killing.

  14. #44
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    rightho...whats the recipe/how to proceed from here to loaf of bread please......

  15. #45
    Almost literate. veitnamcam's Avatar
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    Quote Originally Posted by Micky Duck View Post
    rightho...whats the recipe/how to proceed from here to loaf of bread please......
    Have a look at some of those utube links Micky Duck.
    "Hunting and fishing" fucking over licenced firearms owners since ages ago.

    308Win One chambering to rule them all.

 

 

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