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Apr 2020
4:19pm, 15 Apr 2020
15,655 posts
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Rosehip
That looks yummy, Purps 
Am I alone in not really liking sourdough bread?
I was given a starter and used it and looked after it for months (when I retired the first time) and thought it was OK, if not really worth the extra effort - then when we went on holiday and it died I made a yeast loaf - and never went back again.
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Apr 2020
4:44pm, 15 Apr 2020
2,975 posts
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jacdaw
My current sourdough is really sweet and mellow, keeping the lactic acid bacteria low and the yeasts high. The loaves are chewier and holier than most yeasted bread, but I can get a similar result using commercial yeast and a long slow ferment, then baking in a dutch oven.
The machine may not be helping fleecy. Keep hydration down to no more than 70%. If you are doing a long slow bulk rise overnight do it at room temperature in a covered bowl. Then shape it, and rise for 2 hours, somewhere warm. Try poke test, then bake it. Maybe do the first one in a tin?
With such a long proof you probably don't need to knead at all, but you could stretch and fold the dough a couple of times before the long proof.
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Apr 2020
8:59pm, 15 Apr 2020
573 posts
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Jenelopy
I really like our homemade sourdough (especially when toasted), I wasn't a fan of bought sourdough in the US. I managed to order some flour, I'm really looking forward to it arriving!
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Apr 2020
9:03pm, 15 Apr 2020
49,448 posts
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Dr PhFleecyD
It tastes ok, just I tend to make eggy bread often for ds2 so flat bread is kind of annoying for that. I’ll make dough tomorrow and leave it in a tin and see how that works. Not sure how to make rolls which aren’t flat though! Going to try to find something to oomph up the white flour too, I used to stick wheat germ in my rolls but not had any in the house in a while as I’ve not made that much bread till recently, usually when I couldn’t be bothered going to the shops!
I made raspberry muffins earlier and ds1 didn’t get any because ds2 disappeared into his room with the entire cooling rack
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Apr 2020
11:25pm, 15 Apr 2020
2,976 posts
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jacdaw
How much starter are you using?
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Apr 2020
11:38pm, 15 Apr 2020
577 posts
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Jenelopy
20kg of flour just arrived
Plan: ginger cookies for OH, apple crumble with the homegrown cooking apples, sourdough bread (once the starter has warmed up from the fridge)
(I am hoping that it is true that in NZ there is not a flour shortage, just a shortage of packaging of smaller bags. Certainly this place had plenty of 20kg sacks).
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Apr 2020
6:34am, 16 Apr 2020
1,607 posts
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runnyeyes
That’s the story here as well Jenelopy. Problems getting the flour to the People. 20 kg is impressive though. I just can’t think where I would store that.
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Apr 2020
6:40am, 16 Apr 2020
5,316 posts
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Wine Legs
Yes, I've heard that's the case here but I can't even find somewhere to buy a large sack of flour!
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Apr 2020
12:16pm, 16 Apr 2020
39,947 posts
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Derby Tup
Fig and walnut cake in the Aga. eta 13-00
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Apr 2020
12:19pm, 16 Apr 2020
49,469 posts
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Dr PhFleecyD
Now that sounds good!
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