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Food

Sourdough

(4 Posts)
GrandmaH Sat 09-Feb-13 16:59:54

I think you can buy a starter mix but as it is only flour & an organic apple I thought I'd have a go at making it. I thought it would work out cheaper than buying the starter & paying postage- how wrong was I!!!

I have a keyboard that misses out letters too or maybe I should file my nails down.

Thankyou

Galen Sat 09-Feb-13 16:53:30

Powder and taste!

Galen Sat 09-Feb-13 16:50:27

You can buy on amazon a poder that you use with your normal recipe and it makes it tase like sourdough.

GrandmaH Sat 09-Feb-13 16:38:07

Has anyone had success with making sourdough bread?
I make a lot of bread so i know what I'm doing & having received Paul Hollywood's bread book for Christmas thought I'd try sourdough.
I made the starter for the first time & it all seemed to be working OK until the last day when it should have been ready to use when it looked all flat & lifeless. No bubbles & very 'wet'.
I tried again this week & it was fine- did all the things it was supposed to do- so I made the dough today & it was nice & springy & kneaded well. I left it for the first 5 hour prove but when I turned it out onto the floured board it poured out of the bowl rather than fell. I have mixed in enough flour to get it to a dough consistency again & I'm leaving it for the 13 hour prove but I'm not at all convinced it is going to work.
Any tips or idea what I'm doing wrong?
Is the temperature you leave the starter in crucial? I left it in the kitchen last time but as he advises it should be 15-25C I left the second lot in the airing cupboard. I'm sure my kitchen gets colder than that at night & never gets to 25C anyway!I did the 5 hour prove in a very slow ( lowest setting) oven with the door slightly open.
This is going to work out the most expensive loaf ever!