Sourdough bread

I made my own starter and the first few loaves were OK. Later ones weren't so good so I went back to using yeast. Even then some loaves are better than others and when I started breadmaking years ago I made an awful lot of bricks!

My advice is to watch some of the online videos if he hasn't already and to try varying what he does - leave it longer or for a shorter time, more or less liquid or starter, try a different flour etc. Given time I'm sure he'll get the hang of it.

You have to cultivate, feed and grow the starter before using it to bake with. DH's sourdough starter is like his pet; it lives in the kitchen in a jug with a lid.

I keep well away from it because it's the kind of pet that could turn nasty if it got out of its cage.

I have been making sourdough for years.
Like your husband I struggle with other processed bread.
I make a 50/50 brown and white loaf and sometimes rye.

The key is your starter and a good recipe, I played about with various recipes and got hung up on hydration levels etc and it got very complicated.

There is an excellent sourdough baker called Elaine Boddy, she is on Instagram,FB and has her own website.
Her recipe is 100% foolproof and straightforward.

If you are anywhere near North Lincs I will happily give you some starter and a free lesson.

Here’s some I made earlier!

My friend’s DH has recently started making sourdough bread. He needed a project as, due to a heart condition, he wasn’t able to pursue with his many interests. He is a perfectionist and the result is delicious. I’m going to have a go myself. Thank you for the tips.

I have tried for 2 years! not a lot of success though. I tried the Elaine Boddy recipe too. I just got fed up with the waste having to make the starter and the thing is the people I do know that make sourdough are doing it almost everyday. I only tried because my husband has tummy problems too, but I have to say I don't enjoy it much, so I now buy sourdough loaves for him, and buy granary bread for myself.

butterandjam

You have to cultivate, feed and grow the starter before using it to bake with. DH's sourdough starter is like his pet; it lives in the kitchen in a jug with a lid.

I keep well away from it because it's the kind of pet that could turn nasty if it got out of its cage.

😂
My Dad once had a go at making ginger beer in the cellar with explosive results! It needed cleaning and whitewashing down there afterwards.

One of the most important things I think with making sourdough bread is the protein content of the bread flour, I use one from m&s which is 14.9 % protein, also a warm area for it to rise between folds and for the extended rise, also putting oven with the Dutch oven in to the highest setting then turning it down once the bread is in.
You can make lots of things with the discard - don’t throw it away I make scones and biscuits regularly, there are loads of ideas for using it on pintrest.

I like the taste of sourdough but trying to eat it is such a hazard, it always seems to slice my mouth and gums to pieces.

missdeke

I like the taste of sourdough but trying to eat it is such a hazard, it always seems to slice my mouth and gums to pieces.

I agree, I hate it and it’s now served everywhere I go 🤬

I recently ordered a toastie in a cafe which arrived in sourdough, uneatable! I sent it back as it wasn’t advertised as sourdough on the menu.

Not at all understanding this trend. The stuff gives me heartburn and sits for hours

I have made sourdough for most of my life but I unfortunately let my starter die. I made a new starter, it took about 3 months to become strong enough to lift bread and just used ambient bacteria etc

I make my sd bread in a loaf tin, under a cloche and it is wonderful. My starter is rye and I leave my sd in the fridge overnight, after the bulk fermentation stage. This gives it the more intense flavour that I love

I don`t want the big holes and fluffy crumb so am not so gentle with stretch and folds but my bread is gorgeous. I use my electric slicer the following day and get enough slices for two weeks, I keep it in the freezer

Bread made purely from sd starter, stoneground organic flours salt and water

I take the required amount of starter out of the jar and put the lid on the remainder (about 25g) I then leave it in the fridge until 2 days before I want to make my bread. I feed it and give it water and nurture it and then it grows and the cycle repeats. I never need to do any discards

Warbutons make a small sliced soft sourdough bread, available in white or brown seeded, it freezes well and i enjoy it.

I have a friend who makes lovely sourdough, although she admits to a few goes for that perfection. Inspired by her efforts, I've bought a glass sourdough start up kit from Lakeland, although I haven't actually opened it yet, let alone used it. I shall watch the woman baker's tutorials as mentioned by Sago up thread, before I start. I'm a bit daunted by getting the starter going, tantamount to having a needy alien in the home. Ignore at your peril, requires daily attention. I am reading the various posts here with interest.

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I love the taste of sourdough but only think it works toasted. Even home made or M&S.

Far too hard to bite and chew for a sandwich. But great for grilled cheese with M&S Caramelised Red Onion Chutney under it.
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Doorstops is right! I say, if I want to knock a nail in, I have a hammer. I too have problems with "modern" bread ( Damn that Chorley Wood process) but find sourdough just too heavy.

Bridey

Warbutons make a small sliced soft sourdough bread, available in white or brown seeded, it freezes well and i enjoy it.

Sorry Bridey but Warburtons sourdough is “Our Dough”
It’s a sour faux made with yeast and a small amount of starter.

True sourdough is water, flour, salt.

TerriBull

I have a friend who makes lovely sourdough, although she admits to a few goes for that perfection. Inspired by her efforts, I've bought a glass sourdough start up kit from Lakeland, although I haven't actually opened it yet, let alone used it. I shall watch the woman baker's tutorials as mentioned by Sago up thread, before I start. I'm a bit daunted by getting the starter going, tantamount to having a needy alien in the home. Ignore at your peril, requires daily attention. I am reading the various posts here with interest.

Once established a starter requires little attention, I take mine out of the fridge first thing and allow it to come to room temperature.
I then feed it, it’s usually ready to go by about 3 pm.
I then return it to the fridge for another week or so.
I rarely have to discard.
If it’s a bit weak or we have been away for a week or more, I feed it rye flour and it perks up beautifully.

I love sourdough and it’s so much better for my tum, I’m going to give it a go!

Oh well, i will stick with it regardless, it tastes nice and isnt like eating a brick 😀

My sour dough baby has lived in the fridge since well before the pandemic. It’s better behaved than my own children were! I don’t make much bread now so I just feed it when I remember, which is every two or three months.

I just can’t get to grips with sourdough. I just don’t like it. If you do just go with it.

I’d much rather have a small amount of organic wholemeal so that’s what I’m planning to make.

Practice. Use the no knead method and let it ferment overnight in the fridge.