I've been baking bread successfully and happily for more years than I care to recall. But recently I decided to get into this sourdough lark.
Did all the research, bought the gear, including starters (which worked very well indeed), but I find the actual breadmaking a pain in the proverbial. Does the dough really have to be as wet as the "experts" say? It creeps across the baking sheet rather than rising. You end up with a loaf that's the shape and texture of a manhole cover.
Any hints, comments and encouraging words welcome.
Hi Tony, after watching "The Fabulous Baker Brothers", I have been itching to try making sour dough, but haven't yet taken the plunge so no voice of experience here. He kneads it HEAPS which may be the secret. Gets the gluten going. It looks sloppy when he starts. I can't recollect the link sorry, primewire perhaps? Would love to hear how it goes for you. (Do you have to tend to the starter every day?)
Cheers,
Alex
Cruising Cruze said
12:36 AM Jan 7, 2014
maybe try other flower ( what we call stronger flower )
not all flower is good enough to bake bread It should not be running over the tray How do you mixed it and for how long ( by hand at least 20 min ) as Alex said get the gluten going
and yes we used to make the starter every day
A starter that is more than a day old is not so active
try a wee bit of honey in your starter
Cheers John
let me know how did you get on with it
-- Edited by Cruising Cruze on Tuesday 7th of January 2014 12:46:07 AM
Herb said
07:07 AM Mar 12, 2014
Dont know whether you have mastered yet but you could try this. for 1 make sure you use a strong flour, you can buy this at a normal supermarket and they are normally labelled strong or bread flour. Second for the starter just sprinkle an aluminium bowl with flour and pour in warm milk with a little sugar, sprinkle over yeast cover with tea towel and leave in warm place for until starts bubbling. When you mix dough mix drys together in large bowl and make well in middle for yeast mix, fold in carefully then leave for couple minutes. Now well flour a board or your bench and tip dough mix and kneed gently folding in from sides each time.working in each time. Put dough into a bowl and leave to start rising. after five minutes tip out and kneed again this time push harder down as you kneed, roll into balls or desired shape/size, place on non stick paper cover with tea towel (Lightly dust top with flour to stop tea towel setting) and allow to rise. when ready you will be able to press finger on top and have dough come back up. Put bowl water into oven while heating to generate steam. This method will get gluten working without a lot effort.
I know it sounds funny but get the man of the house to roll the rolls as the motion needed is like cupping a breast and bigger hands make it easier. The motion requires to press flat palm down on top of dough while rotating and slowly raising hand and cupping it to round up the ball. The bottom of the roll should have a knot in the middle if done correctly.
Hope this helps.
I've been baking bread successfully and happily for more years than I care to recall. But recently I decided to get into this sourdough lark.
Did all the research, bought the gear, including starters (which worked very well indeed), but I find the actual breadmaking a pain in the proverbial. Does the dough really have to be as wet as the "experts" say? It creeps across the baking sheet rather than rising. You end up with a loaf that's the shape and texture of a manhole cover.
Any hints, comments and encouraging words welcome.
Cheers, Tony
Dunno about sour dough but I've bookmarked this web site for an easy soda bread recipe.
Cheers,
Alex
maybe try other flower ( what we call stronger flower )
not all flower is good enough to bake bread
It should not be running over the tray
How do you mixed it and for how long ( by hand at least 20 min )
as Alex said get the gluten going
and yes we used to make the starter every day
A starter that is more than a day old is not so active
try a wee bit of honey in your starter
Cheers John
let me know how did you get on with it
-- Edited by Cruising Cruze on Tuesday 7th of January 2014 12:46:07 AM
I know it sounds funny but get the man of the house to roll the rolls as the motion needed is like cupping a breast and bigger hands make it easier. The motion requires to press flat palm down on top of dough while rotating and slowly raising hand and cupping it to round up the ball. The bottom of the roll should have a knot in the middle if done correctly.
Hope this helps.
Herb