making sourdough bread

I did it!! I think it my have been a it wet at they were only about 2" high but they have a nice open texture & cooked well. I did it all with a dough hook & it worked fine. The onne in the banetton was better than the one I proved in a bowl as it stuck a bit but I can at least say I have has some success with them.
To be honest I think I prefer normal bread but it will go nicely wth some carrot & coriander soup later.

Thank you for all your help all

Mmm- kept starter going this week-(half term & small grandchildren who I really don't want helping with this- they can do the flapjacks!!) no time to make it but will have a go on Friday hopefully. Starter looks fine at the moment.

Anything to report?????

I have saved some gloop- I'll have another go later this week & use a dough hook.

Making your own bread needs practice and after you've baked a loaf, ( I hope you put some sourdough in the fridge for next time) it will get better as you get practice. Adding a bit of yeast just gives it a better consistency.

The bakers here in Germany don't expect a sourdough loaf to be eaten straight away. It begins to taste really good after a day or two and if you want to freeze some then wait 36 hours before freezing. It needs to dry out a bit.
I always used my hands. Its like scones. They are better done by hand.

Come on GrandmaH, YOU CAN DO IT!!!!!! We'll all come round for a slice.

Plenty of kneading and long proving and you should get a lovely result. If it's still very sticky, kneading with the mixer and dough hook is fine. Paul Hollywood's mantra is 'the wetter, the better.'

I actually cooked the stuff this morning & it OKish but did not cook in the middle as i think the loaf was too big. It was far too wet to re-shape though so I just cooked it whole. I do have another batch of gloop in tthe airing cupboard so I am not giving up yet.
Any advice will be very welcome!

Dh says that is exactly how it should have been.

Think you've dumped a perfectly good sour dough!
Keep adding water and flour and it will keep going like that for as long as you want it.

To make loaves, you need 500g sour dough to 750g strong bread flour plus salt and extra water. It takes up to 5 hours for first rise and up to 13 hours for loaves to rise. Best done in the evening to allow rising overnight. Then fresh sour dough bread in the morning. Yum!

bah!gloopy stuff 'grew' a lot and looked like jar would explode, so had to tip some out, then went'flat with no bubbles. I got fed up so Mr Hollywood went back to library and remaining gloop went in bin. Hahaha, Am able to make wallpaper paste that smells like cider.

I didn't see this thread when I started my new one.
I'm glad i'm not alone in having problems with this stuff.
I WILL persevere but I'm fed up with sticky gloopy mess pretending to be bread There must be a knack to it.

gloopy stuff has been 'fed' and now 'growing' for two days, it smelled quite nice, the dog was very interested in it for some reason, maybe the bread will turn out like dog biscuts?

That is interesting - the sourdough recipe I used had no yeast in it at all. I will look out for the rye flour - I do have a nice warm place near the fire though to keep the starter. I shall have to look up the recipe again. Thank you for posting that MargaretX.

bez and others who are interested. using a third rye and the rest wheat will make a darkish bread, but will still have the superior rising properties of a wheat loaf. Rye helps a bread to remain fresh for longer.
When in Manchester I used the starter from the Health Food shop. I don't think it is good idea to make the starter yourself. We don't have those warm places near the fire that our grandmothers used to have. Once the starter has started you keep it going; that is the clue to sough dough baking.

Sourdough with part rye flour ( health food shops) has a sour taste so you need enough salt and perhaps a tablespoon of honey with the yeast. Even in Germany a pure rye sourdough loaf is an aquired taste.

If your bread is white then that is like the original French loaf - now quickly disappearing. Good luck with it.
Spelt is the original wheat corn, and grows naturally in S. Germany where we live. It makes a tougher darker loaf, needs more moisture and well done, is lovely but I don't use it. It doesn't need any pest control so is loved by the Eco growers.

I don't have such a good opinion of Paul Hollywood. He expected the poor bakers in'Bake off' to decorate a Sacher Torte immmediately after baking.
Everyone with any sense knows that such a rich chocolate cake is decorated after 24 hours. Like in Hotel Sacher in Vienna.

I make sourdough bread in fits and starts. The bowl of goo in the fridge governs me for a few days then I take a break from it. The nicest loaf I made was a very sticky mixture, done with the machine and dough hook. I added two eggs and sauteed onions, and it came out exactly as the same as an onion brioche loaf that was served to me one day in San Francisco. Very moreish!

May try again then?

I am using Paul Hollywood's recipe, so far it looks ok, bubbles forming on the surface, about the size of a Malteezer sweet, it needs some attention tomorrow morning, it's like having a pet!

Just checked with my 'master baker' (DH) and he recommends looking at Paul Hollywood's book.

He's used many recipes from there (sour dough and others) and suggests that a flavoured s. d. loaf would have more taste. He uses a strong white flour and adds rye or wholemeal. Also s.w.f. + cheese/onion/tomato/chilli - all or one of these ingredients.

There are several websites that you may find useful, just type sour dough and take your pick. Good luck!

I had a go. A couple of years ago and used spelt flour. I found it difficult to get it stiff enough to keep the shape of the loaf when cooking. The spelt didn't really suit me either so I a, most interested to know you can make it with rye - does it make it a black bread Margaret X ? I think I might give it another go. When I did it I got into a routine of timing etc and it was some of the starter I kept and fed each time. I too will watch this thread with interest.

MargaretX I live in a small town where we still have two small family run bakeries. One of my brothers is an artisan baker who has worked in the UK, Germany and the Cayman Islands; he makes wonderful breads and pastries.

l tried and failed many times would be interested in a foolproof recipe

I'm going to have a go too.I've got a bag of Allinsons strong white bread flour and the method for sourdough starter is on the back.

Writing from the country where the sourdough comes from, there are still bakers who make pure sourdough bread, for those who find yeast or wheat hard to digest. Sourdough bread is mainly a rye bread.
The sourdough bread takes 48 hours. You can only buy it at the bakers on Tuesdays.

When we went back to the UK for 5 years, I made bread with a dough starter for years and always mixed in a bit of yeast for a better effect. I started the bread and let it rise over night and like in Germany used part Rye flour.

When you are mixing / kneading before letting it rise you take a handful and put it in jamjar in the fridge. You then use that, the next time you bake. This is what the settlers in New America did, but then they baked everyday.
I found the fact that it was waiting for me to bake yet again, got on my nerves and when we had no family at home I gave it up. We have excellent bakers in Germany and they have had a 5 year apprenticeship!

Always wanted to have a go. Keep posting your results please.

I tried. Best not say any more