petec
WFO Team Player
Posts: 232
|
Post by petec on Apr 22, 2013 19:17:33 GMT
Hi All, feels like its time to come out of hibernation and finish the oven and get cooking ! Last year I had a few forays into Sourdough and while I was really pleased with my initial noobie efforts I never got the rise I was looking for, and never felt that my starter was "firing on all cylinders" So after watching Paul Hollywoods show a few weeks ago , and with some encouragement from the "boss" , I decided to get cracking with some new starter attempts , to be ready with a healthy culture before the oven gets finished ( which will be SOON !!!! ) So , this time I tried a few grapes chopped up in the starter batter - and removed them after the first 2 days. I know this isn't a purists approach ....but it seems to have really worked this time .... Here's a pic of one of my starters - sorry the pic is a bit dark. i55.photobucket.com/albums/g159/pedrocortez/74D84EAA-0857-4A9D-A4F8-50D676A6F6BC-99-00000000DF1DDE99_zps8f6f207c.jpgThis one easily triples after feeding, so I think it may be a winner - its certainly a much more vigorous culture than those I made last year. So, need to get some baking done this week, and see how it turns out. Fingers crossed this will make really good bread. Cheers Pete |
|
|
|
Post by rivergirl on Apr 22, 2013 19:28:54 GMT
I still have not tackled sour dough , good luck with yours
|
|
|
|
Post by h12rpo on Apr 22, 2013 20:49:18 GMT
The final rise is not dependent solely on the liveliness of the yeast, but rather more on the steam capture in my experience. Use a dutch oven and you wont look back mate. ( a casserole lidded dish does the job mighty fine).
Modern home ovens are just not built to retain steam so all that pouring water in a pan malarky is just not effective. Can't comment on the wfo ability for retaining steam as yet cos I'm sill building mine.
|
|
adm
WFO Team Player
Posts: 164
|
Post by adm on Apr 23, 2013 6:52:29 GMT
I have just chucked my sourdough starters and am about to start a new one. I had exactly the same experience as you - never really felt that my starter was firing on all cylinders.
It made excellent bread though - just not quite as much rise as I wanted even when cooking in a dutch oven ( I think it's probably down to the oven in my kitchen in reality). So I am going to make a new starter and try again. I might try the grape trick myself....
If you don't have it already, the book "Tartine Bread" by Chad Robertson is excellent - both from a technical and entertainment point of view. I am striving to get exactly the kind of rise in the pictures in this book......which is also one of the reasons I am planning to build a wood fired oven!
|
|
matt
valid member
Posts: 74
|
Post by matt on Apr 23, 2013 18:00:03 GMT
Your starter looks easily lively enough Petec, have fun with your sourdough adventures.
|
|
petec
WFO Team Player
Posts: 232
|
Post by petec on Apr 25, 2013 20:21:32 GMT
Yep,  2 large loaves baked on Tuesday and we've been tucking in since ... makes the best toast ever...... This new starter doesn't produce quite as sour a loaf as last years but rises much more. I have plenty spare starter if anyone wants me to dry some out and send on. I need to experiment with proving temps etc to balance the sour and the rise i think. cheers Pete |
|
|
|
Post by cannyfradock on Apr 25, 2013 20:40:21 GMT
Pete
My next sourdough venture is well overdue. Your last post....and pic has convinced me to start another culture.....this week-end.
Terry
|
|
|
|
Post by moonhead on Apr 25, 2013 20:53:25 GMT
I have one of Mr Hollywood's starters under way too. The Grapes came out of mine after the first week and is due its first loaf this weekend.
Rick
|
|
|
|
Post by turkey on Apr 26, 2013 10:24:04 GMT
I have just refreshed my dried stored starter from last year, I think its probably perfect today but hoping it can wait a tad till I get home and I will try to get the loaf ready, place in the fridge and bake first thing tomorrow.
I think drying out the starter and keeping is a great way to store it when you know you wont use it, saves starting from scratch next time, its not exactly instant to come back but I think it would have been quicker if I had not done most of it in the fridge.
The grape method should be good, I assume they are just acidic enough to help the right yeasty bacteria to take control of the mix and produce a good starter.
|
|
petec
WFO Team Player
Posts: 232
|
Post by petec on Aug 22, 2013 17:45:29 GMT
did a hurried loaf last night after dough had been sitting in Fridge while I had to drive down to Coventry and back ( from Leeds ) for meetings didnt really have time to allow room temp proof so it was not up to usual standard but looks nice and made great toast this morning. The weekends loaves will be better i think... cheers Pete  |
|
|
|
Post by bookemdanno on Aug 22, 2013 17:54:27 GMT
Cor! That looks amazing!
I'm into Spelt Sodabread at the moment, but i have a handy Kilner Jar somewhere that might come in handy!
|
|
|
|
Post by cannyfradock on Aug 22, 2013 18:30:50 GMT
Pete
I wish my "hurried" loaves came out as good as yours. I think impatience is my worst enemy. Only once I have left a dough to prove overnight in the fridge....the result was perfect, but I still try to bake "same day" bread.....it's never as good.
Terry
|
|
|
|
Post by faz on Aug 31, 2013 16:16:54 GMT
I try to leave most of mine to prove overnight terry, and even if I am baking it the same day ideally I like it to spend 2 or 3 hours in the fridge. I find it helps with flavour and texture, but more importantly the stiffer texture of the dough allows you to get a really deep slash in the dough just before baking which really allows a lovely bloom and a nice open texture to form.
One thing that is definitely true is that sourdough does not like to be rushed!!
|
|
