"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Breads, Pizza & Sandwiches > Sourdoughs
Reply
 
Thread Tools Display Modes
 
Old 06-12-2016, 03:07 PM   #11
Senior Cook
 
Join Date: Apr 2015
Location: Hȝelshām, Sūseaxna Rīce
Posts: 116
T, you are right. I'm feeding another starter (I took a tablespoon full of my fridge culture and added rye and wheat flour) for Danish rye bread and it's ballooned within an hour of adding the third feed! They seem active :)

The Danish rye bread recipe I have says to soak the rye grains and starter for 12 hours, then add flour, then let it rise another 12 hours. I'll let you know if that gives a more sour flavour, then I can hopefully carry that forward into other loaves.
__________________

__________________
Suthseaxa is offline   Reply With Quote
Old 06-14-2016, 01:07 PM   #12
Master Chef
 
CharlieD's Avatar
 
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 8,401
there is a group on FB called perfect sour dough, I bet you'd find a ton of good information there from people who are specifically involved in sour dough making.
https://www.facebook.com/groups/perfectsourdough/
__________________

__________________
You are what you eat.
CharlieD is offline   Reply With Quote
Old 06-14-2016, 03:36 PM   #13
Assistant Cook
 
Join Date: Sep 2004
Posts: 48
When in a hurry, one of the tricks I use to make it more sour is to substitute beer for the water. I like Anchor Steam Liberty Ale.
For me, making sourdough bread usually has a 16ish hour initial rise time. I use San Francisco sourdough and mix it with four, water, and salt.
I also use a spray bottle and spray the sides of my oven 3 or 4 time at 3 minute intervals when I first put the bread into the oven. 1/2 cup of ice in a small bowl in the bottom of the oven keeps the moisture up.


Mark
__________________
Markf is offline   Reply With Quote
Old 11-23-2016, 05:12 PM   #14
Senior Cook
 
Join Date: Apr 2015
Location: Hȝelshām, Sūseaxna Rīce
Posts: 116
So it's been quite a few months and I can now make bread that looks like this :)



Strong white wheat, khorasan and spelt, flavoured with kalonji seeds.
__________________
Suthseaxa is offline   Reply With Quote
Old 11-23-2016, 05:37 PM   #15
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 16,914
Wow, that looks amazing! Great job!
__________________
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is online now   Reply With Quote
Old 11-23-2016, 10:54 PM   #16
Master Chef
 
CharlieD's Avatar
 
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 8,401
Awesome.
__________________
You are what you eat.
CharlieD is offline   Reply With Quote
Old 11-24-2016, 02:04 AM   #17
Senior Cook
 
Join Date: Apr 2015
Location: Hȝelshām, Sūseaxna Rīce
Posts: 116
Since I've upped my bulk ferment time and done the final proof in the fridge overnight, it's been so much better. A lot more spring than proofing at room temperature and it holds its shape better because it's colder.
__________________

__________________
Suthseaxa is offline   Reply With Quote
Reply

Tags
dough

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 11:06 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.