[Scribbler]

How much salt to people add to the average loaf? I don't think I'm putting enough in, but have concerns about it inhibiting the action of the starter.

Currently using Dan's white starter, rescued after a few weeks' dormancy in the fridge. If you have left some for a while, it's worth draining off the top layer of water and using the thick gungy stuff at the bottom to get another starter going. After having three on the go - white, rye and spelt - I'm down to the one now to make life simpler. Especially with the warmer weather coming allegedly.

 

[allotmentann]

Personally, I use a little more salt than most recipes recommend, I find 3-4 teaspoons to 1kg of flour is generally about right. I have not had any problems with it inhibiting the yeast, although I let things rise for ages anyway, so probably wouldn't notice! If you are worried you could add a little sugar or honey (but I don't like the addition of sugar unless I am making a sweet loaf), or you could do an autolyze which lets the yeast start working before you add the salt. The loaf I am making today uses this method and I love this bread.
http://www.wildyeastblog.com/2007/07/08/my-new-favorite-sourdough/
 

[compostqueen]

I like 10 g of sea salt per 500 g of flour but the advice now is to try and reduce it to 6 g. I've done that and you do notice it but I suppose if you're making a loaf flavoured with other things you might not notice it so much.  I made caraway rolls this week using less salt but they are still tasty 

[Scribbler]

Anyone tried freezing sourdough starter?

[compostqueen]

No, not yet as I thought it would be fine indefinitely in the fridge.  Give it a whirl. Nothing ventured an all that 

[allotmentann]

Just been reading the Richard Bertinet book 'Dough'  and he uses a 'ferment', pretty much the same thing but a bit stiffer and he says you can  store any that you won't be using in the freezer, I would think it would be fine, might just take a bit longer to get going again. Interestingly, he also tells you how to dry out your ferment and store it in granular form to rehydrate when you are ready to use it.

[Scribbler]

I've got to get one of his books. Still got some Christmas money. Do you recommend 'Dough' or 'Crust'?

[allotmentann]

 :blink: Actually it is 'Crust' I have been reading! I have just ordered 'Dough' having really enjoyed reading 'Crust', so I couldn't resist! Titles are too similar - it doesn't take much to get me muddled! I ordered 'Crust' as I have a lot of basic bread books, but might have known I would want both!

[New shoot]

No, not yet as I thought it would be fine indefinitely in the fridge.  Give it a whirl. Nothing ventured an all that 

I haven't, but I gave some starter to a friend that did, as she was going on holiday and it thawed and was still alive 

Augustus, my spelt starter lives in a jar in the fridge and only gets fed once a week.  He's survived at least a couple of years that way    Must make some more sourdough on my next day off.  Eaten all the freezer supplies and I miss it.

[compostqueen]

Augustus! That's a posh name    My son christened my sourdoughs Chas n Dave 

[New shoot]

He is spelt wheat you know   

I was reading the packet as I mixed him and it said the romans brought spelt to the UK and the name just came to me 

Glad I'm not the only nutcase whose starter has a name 

[compostqueen]

   Speaking of spelt, don't you just love bread made with it? 

[allotmentann]

I love spelt and rye, my  favourite flour at the moment though is probably the oak smoked malt, although I have not yet tried that in a sourdough. I love trying different flours and breads. the only bread I don't especially like is all white sandwich type bread, however good the flour. Just a little spelt or rye adds so much flavour. I have far too many breads on the go at the minute, plus assortments of starters and pre-ferments, but there are sooo many recipes that I want to try!

[compostqueen]

I must say I do like Michel Roux's recipe for white sandwich loaf. It's way tasty and smells gorgeous too. It has butter, milk and golden syrup in it and it's rather lovely 

[allotmentann]

I have only ever tried one Michel Roux recipe, I must try some more. Has he got a bread book or is it from a more general cookbook? (Being veggie limits the cookbooks I buy (good job really! ), as I don't like to pay for pages and pages of recipes that are of no interest,  to get to the few that are!). It has just occurred to me that perhaps I would like sandwich bread better if I ate sandwiches! It always ends up toasted, so is probably not a fair way to judge!