The Cottage Smallholder


stumbling self sufficiency in a small space

Avatar

Please consider registering
guest

sp_LogInOut Log In sp_Registration Register

Register | Lost password?
Advanced Search

— Forum Scope —




— Match —





— Forum Options —





Minimum search word length is 3 characters - maximum search word length is 84 characters

No permission to create posts
sp_Feed Topic RSS sp_TopicIcon
An experiment - Sort of Sourdough
Sun 3-Aug-14
6:12 pm
Avatar
Sooliz
Somerset

Supreme Being
Members

New members
Forum Posts: 8084
Member Since:
Sun 30-Jan-11
sp_UserOfflineSmall Offline

That's exactly right Mike, the texture is very much like a proper sourdough loaf, but without the sourdough taste.  I might experiment further by leaving the bowl out on the worktop uncovered for a while each day when I've added the extra flour (been keeping it covered in the fridge all the time so far), to gather some wild yeasts from the air.  Also, rather than using the whole lot the next time I actually make the bread, I may leave a bit behind to use as a starter for the next lot.....it might well give it more of a sourdough taste then. 

Hannah, I just used 6 days (counting the day I first made up the dough as Day 1, baking it on Day 6) as a starting point to give me a total flour weight of 500g (250g to start, then 50g added on each of the subsequent 5 days), seeing as the normal loaves I make are generally 500g of flour.  But I suppose there's no reason why you couldn't carry it on for as many days as you like, whatever suits your availability.  And of course you could add different amounts of flour/water.

It will actually be really good to hear how others do it and how it comes out for them.

learning to love veg…..except celery :-O

Sun 10-May-15
2:47 pm
Avatar
Erna Rae
Warwickshire

2nd Grader
Members

New members
Forum Posts: 12
Member Since:
Wed 25-Sep-13
sp_UserOfflineSmall Offline

This sounds a bit similar to http://www.artisanbreadinfive.com , where they make a batch of dough with yeast or sourdough starter and store it in the fridge. Then you take out a grapefruit sized blob of dough to bake when you want to. The quantity makes a total of 4 small loaves which they suggest you use in 2 weeks. 

Sun 14-Jun-15
5:21 pm
Avatar
Aly
Normandy France

Supreme Being
Members

New members
Forum Posts: 9516
Member Since:
Sun 2-Oct-11
sp_UserOfflineSmall Offline

As Sue has gone back to this and I plan to thought we could bring this back. Might encourage me to get started!

Trying to enjoy life as it is

http://www.letertregites.com

Sun 14-Jun-15
6:09 pm
Avatar
Sooliz
Somerset

Supreme Being
Members

New members
Forum Posts: 8084
Member Since:
Sun 30-Jan-11
sp_UserOfflineSmall Offline

Will be making my first sourdough loaf from my new starter tomorrow.  The warm weather has really got the dough bubbling and smelling very yeasty and sweet.

learning to love veg…..except celery :-O

Sun 14-Jun-15
6:14 pm
Avatar
Toffeeapple
North Bucks

Members

Moderators
Forum Posts: 16337
Member Since:
Tue 22-Sep-09
sp_UserOfflineSmall Offline

I hope it works well.

I'll try that again!

No permission to create posts
Forum Timezone: Europe/London

Most Users Ever Online: 767

Currently Online:
48 Guest(s)

Currently Browsing this Page:
1 Guest(s)

Top Posters:

brightspark: 10532

danast: 10232

Aly: 9516

Sooliz: 8084

Hattie: 6920

Ambersparkle: 6698

JoannaS: 4800

Terrier: 4518

eileen54: 4424

Xahha: 4231

Member Stats:

Guest Posters: 10

Members: 15881

Moderators: 2

Admins: 2

Forum Stats:

Groups: 6

Forums: 25

Topics: 2271

Posts: 123053

Newest Members:

Hukkow, Kyle Edwards, Mrs_ff, Garcerir, Artur77

Moderators: Toffeeapple: 16337, AdminTA: 10

Administrators: fn: 333, Danny: 5516


Copyright © 2006-2012 Cottage Smallholder      Our Privacy Policy      Advertise on Cottage Smallholder