The quest for bread.

This thread inspired me to make some sourdough, although I have flirted with the idea before.
Baked my first loaf last night with mixed results.

I started my starter last saturday, not sure it was ready by Wednesday. Was bubbling but didn't float on water. I was desperate for bread but also somewhat busy so the process didn't go exactly to the book. I tried to follwo this video:
https://www.youtube.com/watch?time_continue=2&v=YfWcs2k7oQ4
but with proportions form here: https://www.youtube.com/watch?v=2FVfJTGpXnU&t=126s
400g flour, about 200g of starter, 230ml water

Not sure what exact flour I used, the label is in french and German and it did talk about bread but I have no idea of gluten or protein content. The 2 videos suggested wildly different amounts of starter, i didn't have 500g like the 1srt vid, so followed the 2nd vid which would be 160g, but added a little extra.

I think the mix ended up a little moist as it was always very sticky. Kneaded it for about 10 minutes, it got stretchy but not a smooth ball. I folded and rested twice, but with 30 minute rests which was probably too long but I am not sure what you do for 10 minutes with sticky hands. Left the dough to prove for nearly 4 hours, it didn't rise to the 1.5x but did rise a little and looked reasonable consistency. But transfering to the oven dish was a pain as it totally stuck to the dish cloth liner and so was i separated it all the dough had collapsed.



Unsurprisingly the brad came out a completely dense brick. However, the taste is great, the crust works well and although the crumb is dense it isn't too bad.

Lots of things I didn't do right but there is no way I ave time to do everything as described in the first vid. Anyone got any recipes that are less effort/time? E.g., can i just put dough mix in my kitchenaid with dough hooks for 10 minutes, then put it directly in oven pan to prove for 3 hours?
 
D.P. said:
I started my starter last saturday, not sure it was ready by Wednesday. Was bubbling but didn't float on water. I
Click to expand...
Does not sound like a long time to ensure the starter has established itself well, for me nearer 5days (I added a bit of honey intiially) I then transplanted/fed it. (ambiant 18C)
Many small bubbles and very active with increase volume and sour/alcoholic/fermented taste (need to take a picture on next bake), at which point,
I used some for bread and kept the rest in the fridge for subsequent breads,

You will find out/already know?, if the starter is stable and alive when you re-use/feed it, for the next loaf

..if the flour was 100% wholewheat ? that would explain the brick too.
 
Probably not long enough but i was getting impatient. Started another loaf and will see if this does any better. Otherwise will have to wait until next week.

Today's load is total cheat, used kitchenaid and no folding. In an oiled metal bowl so easy to transfer.
100% white flour, but will want to start adding whole wheat later of taste. Speaking of taste I really like it, loaf is almost gone!
 
Loaf 2 rode about 20% more, so still too dense but better. Flavor even better, very tasty chewy bread! Will try next week and hope the older starter makes the difference.

FYI, this load had 10monutes in food mixer with dough hooks, and no manual kneading or folding.
It was easier to transfer from an oiled bowl, bit wonder if the lint free cloth is needed to hepp the dough rise
 
jpaul said:
Many small bubbles and very active with increase volume
Click to expand...

mother(white) and baby(wholewheat), after 12hrs/14C starting from fridge,
after re-feeding mother and giving 3tbs for baby +40/60 flour/water - will make some pizza bases with baby this evening

26164187278_3f581a51f1_o_d.jpg
 
Bringing this back to life.

Recently got back into making bread, well trying to and finally starting to understand how it works.

I ended up buying a sample of an old starter and so far have managed to cultivate it and make more bread.

Last loaf
PJMqGGjl.jpg
4e9RILKl.jpg

Taste is spot on and this loaf only uses 50g of starter to make the ferment yet seems to be really east to turn out and bake.
 
.. so did you think your purchased starter is better than what you had previously home-grown.

I've had my home grown >10years now, but would be fascinating to do an A/B comparison with another, but I wonder if different (preferably stone ground) flour makes more difference.

The browning and boule shape (need to look up - is that the original boule) look excellent

a shelf of the fridge for a family(?) of starters would be commitment to the cause.
 
jpaul said:
.. so did you think your purchased starter is better than what you had previously home-grown.

I've had my home grown >10years now, but would be fascinating to do an A/B comparison with another, but I wonder if different (preferably stone ground) flour makes more difference.

The browning and boule shape (need to look up - is that the original boule) look excellent

a shelf of the fridge for a family(?) of starters would be commitment to the cause.
Click to expand...

Yes, this starter is a lively one. I will get 4 inches of rise in the container when I feed it.

Happy to post you some if you don't think that is too weird.
 
That loaf looks great Tone, what recipe are you using?

I started a sourdough thread not so long ago with a few recipes in but I've not had much time lately for baking.

As I only bake bread once or twice a fortnight now I found the starter to much hassle to keep alive, However I have recently found a new method for the starter which is working out wonderfully.

I'm using the same starter I started back in September last year but instead of feeding it daily with fresh flour and water and keeping 150-200g in a jar as someone baking regularly would, the new method is much easier for me.

I used all but about 10g of starter from my jar then put that 10g into the fridge. When I'm going to bake bread I take the starter from the fridge in the morning and at 30g of flour and 30g of water. At about midday I add another 30g of flour and water, then by the evening it's doubled in size and I make my bread leaving just 10g of starter in the jar which goes straight back in the fridge ready for next time, and the bread is ready to bake next day.

No need for feeding daily or weekly if you keep it in the fridge.
I didn't think the starter would work well with such a small amount but the flavour and rise is great. I've also left it in the fridge for 3 weeks untouched and it always comes back to life.

Baguettes are still a favourite of mine.

54IlX1S.jpg

and they taste great!

lQdhJtZ.jpg
 
*reviving sourdough* thread

... yes I use plain (bleached) flour in starter ... wouldn't use brown, or sr, maybe strong white.
 

That looks excellent are you a pro? there are few in here

When situation improves, I'd like to find a better quality/value flour supplier
.. I use maybe 6Kg a month so wouldn't mind a commercial quantity, so a 20KG bag of stoneground, if, it would last for a couple of months

Bacheldre ? Shipton ? or are there better value alternatives
 
I am by no means a pro, ha. Just an enthusiast for it all; been doing sourdough stuff for around 9 months now and that is probably the best loaf I've made aesthetically.

Sourdough croissants are also very satisfying

97lIvBB.jpg
 
rickjames said:
I am by no means a pro, ha. Just an enthusiast for it all
Click to expand...
just an enthusiast with a very particular set of skills .....



Revisiting Shipton Mills this morning - how many people pay, potentially extra, for a stoneground flour for bread making ...?
I'm a bit concerned by by potentially lower lifespan for stoneground though, which might counteract benefit of bulk buying


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is this going to unlock my home breadmaking for wholemeal, with more rise and flavour ?
 
Made a regular wholemeal loaf yesterday. Dough was just a touch too wet though, so kinda mushroomed out over the sides of the tin instead of rising up. Still tastes good, had some this morning with some poached eggs and hot sauce :>
 
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