My Sourdough Experience: starting baking sourdough the "proper" way. [Now with pics]

[aerospyke]

Hey all, day 2 came and went nicely, just added another 100g of flour and 100ML of water and it seems to be going (I think).

Some basic questions though,

• when I add more flour and water to the mixture, am I supposed to use a fork, or a spoon, or a whisk, and do i mix it together so it is smooth, or just so all of the water is absorbed but lumps ahoy?
• As i have a very cold kitch, and in the mornings it is rather cool, temperature is usually below 10 this time of winter, any tips on keeping it warmer so the cultures have a chance to work? ATM I am turning the grill on LOW for about a minute or so, or until the thermometer shows about 28C, then let it cool with the door open until it shows about 25C, put the starter in the grill and close the door to keep it warmer overnight, then take it out in the morning and put it on the bench. Bad??

not TERRIBLY bad if i stuffed my first starter but would like to know how to NOT stuff it on my 2nd attempt if I have.

[kingjam]

Originally Posted by kelmedb

Any advice for someone in a cool climate (Canberra)?

We don't run the heater regularly so the temperature inside, at the moment, would hover around 10-15'C. In summer its much hotter.

Will the culture take off at this temperature, albeit much slower?

Thanks

Mine is at day 10 now and looking good. I don't have any heat in the house during the day so it would be in that termperature range at the moment.

I put the heater on for a couple of hours at night to take the chill off the place but thats it. I'm assuming in a warmer space it would just take less time.

Up until a couple of days ago it didn't look like much was happening - now it smells good, has lots of bubbles in it and nearly doubles in volume overnight after being fed.

I think this means I'm ready to give it a crack this weekend?

Thanks for the tip username_taken.

[dafrizz]

One simple way to create a nice warm environment for your starter (or your dough later on down the track) is to place a lamp with an incandescent (as in old style, not energy efficient) light bulb into your oven, together with the starter and close the door. COer the bowl with the starter or dough with a wet tea towel to prevent it from drying out. Re-wet whenever you add flour and water.

The heat from the bulb is usually enought to achieve somewhere between 25-30 deg in the oven. The yeasts love it

[kingjam]

Originally Posted by dafrizz

One simple way to create a nice warm environment for your starter (or your dough later on down the track) is to place a lamp with an incandescent (as in old style, not energy efficient) light bulb into your oven, together with the starter and close the door. COer the bowl with the starter or dough with a wet tea towel to prevent it from drying out. Re-wet whenever you add flour and water.

The heat from the bulb is usually enought to achieve somewhere between 25-30 deg in the oven. The yeasts love it

What about a heat pad? I know my old man uses one for his home brew setup. (No idea on their output though)

[kingjam]

Further to my post above, took a couple of shots - any feedback on readiness for use?


Click to view full size!



Click to view full size!

[dafrizz]

Looks good to me. I'd give it a crack. You seem to have plenty anyway, so you can always just use half to bake (don't forget to reserve some of it as new starter).

The other half could be keot as backup. After all, this is a computer forum, right ? So we all know about the importance of backup

[Azrael]

Yeah, it looks like a pretty robust starter. To make sure you could build it up again over a 24hr period by doing the same routine of feeding it its own weight in food again.

I do mine by reserving 100g and feeding it :

• 100g at T-0
• 200g at T+8h
• 400g at T+16h

Then using that 800g mix to bake with.

[kingjam]

Originally Posted by Azrael

Yeah, it looks like a pretty robust starter. To make sure you could build it up again over a 24hr period by doing the same routine of feeding it its own weight in food again.

I do mine by reserving 100g and feeding it :

• 100g at T-0
• 200g at T+8h
• 400g at T+16h

Then using that 800g mix to bake with.

Thanks - i've got about 15 different recipes combined in my brain now

I split my starter in half last night and commenced the sponge (I guess?), by adding some water and more flour to it to make a looser batter. I used white flour to do this, my starter has been 100% wholemeal to this point.

This smelt insane this morning - but I wasn't in a position to do anything with it (stupid work), so I fed it again with 2/3 cup of flour and water - looking forward to what it looks like when I get home tonight. (Not too dissimilar to your method, given i'm winging it)

Your 1/2/400 are just flour, or flour and water? So that 800g is becomes your complete dough?

[Azrael]

Flour and water. I then split 410g off to make the dough (with 760g of flour, and 400ml of water). The other 390ish g goes to making a semi-sour loaf or semi-sour english muffins.

[aerospyke]

Originally Posted by Azrael

To make sure you could build it up again over a 24hr period by doing the same routine of feeding it its own weight in food again.

I do mine by reserving 100g and feeding it :

• 100g at T-0
• 200g at T+8h
• 400g at T+16h

Then using that 800g mix to bake with.

In 24 hours, can it have really fed on that much so quickly?I know mine is only a first week starter but i'm only feeding it 100g (flour that is, another 100ML water) per 24hrs

[Trevor_S]

well, I am giving it a go now, based on this thread. I found this http://www.wildyeastblog.com/2007/07...ite-sourdough/
some time ago , recommended from another site (Aussies Living Simply)


My partner bakes normal and savoury breads
eg here with a Mexican bean soup, from beans grown in our garden earlier in the year

This bread used Rosemary from our garden


and normal home made white bread at the back in this pic (along with heaps of other home made stuff and produce harvested from the garden)

[Azrael]

Originally Posted by aerospyke

In 24 hours, can it have really fed on that much so quickly?I know mine is only a first week starter but i'm only feeding it 100g (flour that is, another 100ML water) per 24hrs

Yeah, it will basically consume as fast as you let it. By feeding it quickly in a short period of time it becomes a "strong" starter, and gives you a much better texture and flavour in your bread.

[aerospyke]

Originally Posted by Azrael

Yeah, it will basically consume as fast as you let it. By feeding it quickly in a short period of time it becomes a "strong" starter, and gives you a much better texture and flavour in your bread.

I see, but do you need to go through a "slower" feeding process for a new starter, where I only feed it 200g per day? Or can I speed that up (mine is only 4-5 days old)

[kingjam]

Hmm, have made an error somewhere....

I kneaded the dough for a while then put in a bowl to rise - all looked ok. Now that its risen its super sticky - not really bread dough consistency at all...

Have tried to force some more flour into it - so will see what happens (no choice now but to leave it in the fridge overnight)

At least I have a good supply of starter and sponge left if i have to start again

[aerospyke]

Hmmm I didn't get to bake this weekend so i thought i'd cut it back to 100g and feed it through the week to try again this weekend. Well i cut it back, fed it 100g, and this afternoon it is HUGE!!! It is bigger than it was at 800g.... bad? good? smells very sour and acidic