April 7, 2015 - 8:00am
A degree of success!!!
It was starting to get to me a bit. Almost decided to give up on the whole sourdough thing. Loaves stuck to the banetton (still do, come to that) and the tang was just too much.
So start again with new starter made from equal parts of strong white flour, spelt flour, rye flour and water. Altogether much more pleasant smelling than the other predominantly rye-based starters I used.
Did a small experimental loaf yesterday, starting in the morning and baking last thing at night, using a small loaf tin. It was made with 150g of starter, 250g of strong white flour, 100ml of warm water and half a teaspoon of salt. Mixed in the morning, knocked back and put in the tin at lunchtime, and baked at about 10 p.m.
I'm so pleased! It tastes lovely!!
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My own journey is finally meeting with success. Feels good. Congrats!
..the site skipped a groove and posted my comment three times. Sorry!
My own journey is finally meeting with success. Feels good. Congrats!
1. Congratulations and enjoy your wonderful homemade bread.
2. Now that you are a bread baker, it is time to obsess and experiment. If you want to play around with taste and timing, I would try making that same bread with smaller percentages of starter and longer rises.
3. I have always had the easiest time with AP flour in my starter, though, from time to time, I make rye, spelt or whole wheat starters from the mother.
Many thanks. I'll try 100g starter and 300g flour. Only a small loaf as I'm still experimenting, so halving all the ingredients in the original recipe.
Watch this space!