[rowan57]

Right, been very pleased with my breadmaker bread but thought I would have a go at sourdough. I am following a recipe I found on here which is 30g Rye and 30g water. I am using Doves Wholegrain Rye, but I am curious as to the consistency I should be aiming for? 30g water was very dry so I added more and now have a thick paste, you couldn't pour it, does this sound about right? I have it in a Tupperware with the lid just sat on but not sealed, is this correct?

[mumofstig]

Mine is like a thick pancake batter - it's pourable, but gloopy.

[rowan57]

Ta, sounds like I need more water. I have to add 30g flour again tomorrow so I shall aim for a gloomy pancake batter when I do!

[compostqueen]

I used Dan Leppard's instructions.  I found I got a better result when using organic flour. It's often the same price as regular flour

You can rise bread in the fridge Lardman. It's good to let the flavour develop overnight 

[rowan57]

Happy healthy starter?

image by rowan.godfrey, on Flickr

[mumofstig]

Looks just like mine 

[rowan57]

Grand Now, can anyone point me towards a stupid simple recipe using a wholemeal rye starter? Don't have a mixer, loaf tins, fancy baskets. Lots of detailed instruction ideally! Hoping to make tomorrow.

[mumofstig]

I haven't bought yeast, or bread, since my starter matured enough.
Last week I made a sultana & cinnamon tear n share, as well as the usual loaves and today I made an herby tear n share


It was good with tea tonight 

[Annen]

Ooh, that looks lovely! This is why I don't look at this thread too often, it always makes me hungry and envious.

[rowan57]

Grand Now, can anyone point me towards a stupid simple recipe using a wholemeal rye starter? Don't have a mixer, loaf tins, fancy baskets. Lots of detailed instruction ideally! Hoping to make tomorrow.

I need helps please  I haven't yet found a recipe as above, can anyone helps me? 

[Annen]

As far as I know it is just:

• equal parts flour and water,
• keep in a warm place and
• feed daily with equal parts flour and water
• for about 5-7 days

Some tell you to discard some of the starter as you go along so you don't end up with a huge bowlful. Use a closeable jar or tupperware container.

This worked for me, but I don't do it now, as I find it a bit of a faff and it kept dying on me.

[mumofstig]

Mine is simple....
Start to make in the morning or about half an hour before bed, because of the long rising time
To a large bowl, add
1 cup of live starter (I feed mine the evening (or morning) before I'm going make the bread so it's really bubbling.
1 cup of warm water
3_1/2 cups strong bread flour
(you'll probably need another half cup for dusting the worktop, while kneading by hand)
Salt 1_1/2 or less according to your taste.

Mix all together, it may be sloppy (depends how wet your starter is) don't worry at this stage.
Once it has all come together tip out onto a floured work top, dust top with more flour and start to knead.
Knead for about 8/10 mins until it's no longer really sticky (add flour as you go along) and feels a little bit spongy.
Tip into cleaned and very lightly oiled bowl and cover with cling film.

Now you have options.....
- leave in warm place to rise for about 6 hours until doubled in size
- or overnight in the fridge, then bring out first thing and leave to reach room temperature and doubled in size.

Then gently tip dough into a large cake or loaf tin, pressing into place to rise again for a couple of hours - I leave mine in the oven with just the light on. (I may have to find somewhere warmer in the winter as my kitchen is cold.)
Then leave bread there, and light oven gas 7 (220C) cook for about 30mins.

If you don't have a tin it's slightly different..........
leave dough to rise in the cleaned and re-oiled bowl, recover with cling film When the dough has risen, light the oven and place oven tray inside and leave to heat up to gas 8. (the hottest in electric oven)
Once up to temperature - Quickly remove tray, tip dough onto tray, and put back into oven, reduce to gas 7(220C)
cook about 30mins. ( Hopefully your loaf won't flatten out too much cooked this way. I prefer using a tin myself, although I know some prefer this way for a crisper crust all round  )

Good luck


 

[compostqueen]

You can make pancakes with the discard!!!!  No need to waste it    Little fluffy pancakes with blueberries in or spicy chilli sweetcorn ones. Whatever floats your boat 

Rowan you will need a tin of some sort or a baking tray at the very least. You don't need a mixer

Folks use baskets or bannetons as the dough is floppier than yer average and it spreads itself so you could end up with pancake  , hence the basket etc, or you could use a bowl. I assume you have one of those 

If you google for a wholemeal starter you'll find one. 

[compostqueen]

Oooooh, I like the sound of that!  I've got a scraper as some of the loaves in the Dan L book are wet doughs and need help to gather everything in   

I'm still baking bread, not quite so often as I should, but still experimenting. I really like to use black treacle it gives a lovely colour and flavour 

[Scribbler]

Bottom line was that I was the only person who ate my sourdough. This bread has gone down really well. Even the kids love it, and they're a bit fussy!

Give it a go - looks good and tastes fantastic.