It’s sourfaux not sourdough!

Allira

I've looked at how to make the starter, it seems to use a lot of flour - then you throw most away!

I think I said earlier, I keep my sourdough baby in the fridge and feed it when I remember. It still loves me, no matter the neglect I inflict on it! I haven’t fed it since Xmas, I think I’ll get it out this evening and wake it up to feed.

Norah

Unleavened bread is referenced in the Bible, or perhaps only the Catholic Bible. I'm not certain what other Bibles teach.

Yes, it is mentioned frequently throughout, The Last Supper being the most symbolic and why we receive bread at Holy Communion.

The five barley loaves were probably not leavened.

Leavened bread was not eaten during Passover either.

Unleavened bread is referenced in the Bible, or perhaps only the Catholic Bible. I'm not certain what other Bibles teach.

dpfor 🤔

Fire!

merlotgran

Allira

I've looked at how to make the starter, it seems to use a lot of flour - then you throw most away!

I freeze my discards then wake them up and use them in Naan breads and pizza bases. If they’re not very lively I add a teaspoon of baking powder.

BTW. Never pour discard down the sink. It sets like concrete and my friend had to get her drain professionally cleared. 😮

😲

Well, I wouldn't anyway, but good advice!

Norah I watched Rick Stein in Australia last night and he was with an Aboriginal woman out Bush, who has studied indigenous foods extensively. She picked native grass, the husks blew away and she then pounded it into flour with a stone. Then it was mixed with water and baked in a pot over a dpfor- the first forms of damper.

Masa harina, water, oil, salt. Gorgeous flatbread, I make often.

Sago

Monica Thank you for the reply, I love the science behind SD making so presumably the starter is active and full of bacteria just missing the gluten.

Are the loaves a similar texture?

Sago Next time you are in a supermarket pick up a loaf and read the list of ingredients, then think about the traditional loaf ingredients: flour yeast, water.

Any similarity between the two is pure coincidence, therefore the results of mixing the sour dough starter with the basic ingredients of real bread and mixing them with the variety of ingredients the chef in the caafe you were in. is bound to end with different results, with no guarantee that the false one will be good for your grstricc problems. The same with supermatket bread, again the gastric results of that compared with real bread will be ery different.

Bluebelle flour and water may make glue, but flour water and yeast makes bread, add eggs and sugar to flour and water and you get a cake. Add milk and an egg and you get a Yorkshire pudding or a pancake.

Allira

I've looked at how to make the starter, it seems to use a lot of flour - then you throw most away!

I freeze my discards then wake them up and use them in Naan breads and pizza bases. If they’re not very lively I add a teaspoon of baking powder.

BTW. Never pour discard down the sink. It sets like concrete and my friend had to get her drain professionally cleared. 😮

Sago, YANBU.

I've looked at how to make the starter, it seems to use a lot of flour - then you throw most away!

Sago you are right the salt is only from the previous batch not added until later. Apologies. I was still focused on the ingredients of the loaf.
Coincidentally, my sourdough bread has no salt at all - but my husband's does.
No, you wouldn't add it to the Lievito Madre.

I like the flavour of sourdough, but I find the mostly round loaves a pain to cut, then try to fit into the toaster. Also, I have had a loaf or two that are so full of holes it makes it hard to make a sandwich with them.

We don't eat a lot of bread, but stick to a store bought whole wheat with no preservatives or colouring. We keep it in the freezer and take out slices as we need them.

You are being unreasonable.

The bread they provided is sourdough.

Maybe not like you make but that could be said about many things.

My advice? Don't eat out.

Didn't know all this about sour dough!

I agree ! Like eating concrete !

I’m with you sago on this I only buy SD either from MS or I buy Jason’s. It is expensive but I buy food to assist my gut biome.

I tried making the bread that someone put a receipe on GN for Greek yoghurt, SR flour and a pinch of salt it was lovely
15 mins tops and tasted just like nice bread

Gin

When Zi was a child, my mother bought bread from a shop called I think Grodinsky’s in Hampstead. It was so delicious, rye bread, dark but not black or dense. It presumably was sour dough (such vocabulary unknown in the 50s) but it lasted well and made fantastic toast but my teeth were strong in those days. I have found no local baker, artisan or otherwise, that makes rye bread locally.

When I lived in an Eastern European communist country in the 60s, the best food was the dark rye bread sold in our corner bakers. It kept for ever and could be sliced so thinly. Any one here with a rye bread Recipe? I might have a go. Would you need a rye starter?

No starter necessary.

Yep!

It’s a guilty pleasure. Especially with chips! 😂😋

When Zi was a child, my mother bought bread from a shop called I think Grodinsky’s in Hampstead. It was so delicious, rye bread, dark but not black or dense. It presumably was sour dough (such vocabulary unknown in the 50s) but it lasted well and made fantastic toast but my teeth were strong in those days. I have found no local baker, artisan or otherwise, that makes rye bread locally.

When I lived in an Eastern European communist country in the 60s, the best food was the dark rye bread sold in our corner bakers. It kept for ever and could be sliced so thinly. Any one here with a rye bread Recipe? I might have a go. Would you need a rye starter?

re mayonnaise, funny that, youtube just threw up a video called 12 uk mayonnaise brands you must avoid

Most are ultra processed rubbish

I recently bought a Brod and Taylor baking shell, weighs 500g. I use that on a Brod and Taylor steel sheet. Times long gone, I used a very heavy cast iron Dutch oven.

I had to heat the dutch oven until it was extremely hot, the hottest my oven would get. That was accompanied by all the risks that went with the weight and the heat, the dutch oven had to be handled out of the oven before dropping the dough into it, then the dough had to be slashed with a lame, a device holding a very sharp razer blade

Real sourdough is what I grew up with, especially loving the black bread from Coopers in Liverpool

You can easily make a sd loaf in a loaf tin, putting another loaf tin on top to keep the steam in. I only have a basic fan oven, no good for sd baking, hence I need the baking shell or a dutch oven

GrannyGravy13

I’m with Sago on this if you order sourdough (or any other particular bread) that is what you should be served.

The waiting staff and/or kitchen have no idea if you have an allergy or intolerance to ingredients in other loaves.

I am what my Granny used to call a fussy fanny and if that happened to me they would lose my custom.

Agree. I think the 'chef' should have known better. GG sometimes fussy fannies know best.

Reminds me of the Blue Peter chocolate cake - secret ingredient was a jar of good mayonnaise!

That’s interesting, Sago
because bread and mayo have always been good companions.
If I want to use up a slice of bread that’s a bit stale I spread mayo thinly on both sides then fry it. Crispy, brown and delicious!