June 10, 2024 - 11:28am
Making a Sour dough Starter from Sourdough bread dough
Hi please help
...with all time am not able to make a sourdough starter. After putting it in a loaf pan it sink in.
As someone had mentioned to try getting some sourdough starter from a bakery.
There is cobbs bakery who has given me some sourdough - meaning a loaf of the dough (unbaked).
Is it possible to make a starter taking a small portion of the dough and adding flour and water to it?.
Please let me know appreciate your kind help TFL
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Anything is possible. Take a small amount of dough - add water and flour - wait. How much is added is up to you - but keep it thick and give it time. How long it takes depends on too many things to list. Enjoy!
I bet it works. Say 10 grams of dough + 10 grams of flour + 10 grams of water. See what happens.
Thank you very much Garybishop and Davey1 looking forward to trying this process - appreciate your kind help
Thank you very much Davey1 and Garybishop looking forward to trying this process - appreciate your kind help
Is to pinch off a piece of dough after the bulk ferment, before shaping. As long as this isn't a par baked dough an is definitely a raw sourdough dough then it will work.
Thank you Abe, the bakery instead of baking the bread they gave me the raw dough in a plastic bag and charged me for a loaf of SD bread.
So the dough would have all the ingredients in it ready to bake at the bakery, including the comm. yeast and SD which bakeries use. This is what i understand.
thank you again
Then it'll work. It sounds like they make a hybrid dough with sourdough starter + comm yeast. So it isn't 100% sourdough. However it has sourdough starter in it so if you take some dough and maintain it like a sourdough starter it'll be a sourdough starter.
You can keep it dough like consistency or turn it into a liquid starter. Or you can use it to make another dough and keep some of that dough back as starter for next time.
I wonder why they couldn't just give you a bit of their starter. Why in dough form? Unless they don't make it in that particular bakery and receive it themselves from a flagship bakery in dough form for them to bake with.
Anyway it is my understanding that even if you start off a starter using comm yeast and maintain it like a sourdough overtime it'll become a sourdough starter as Lactic Acid Bacteria take up home. But if they say it has starter already in it then it'll be good from the start.
Thank you Very much Abe for all your kind help and detailed explanation.
Yes the sourdough (unbaked) they gave me is the one which they already sell baked as sourdough bread. So i keep as you mentioned some and add flour and water to a portion of it and use it.
The reason i opted out for this way is i have wasted so much and unable to reach up to the live SD for baking. I have many wonderful bread rolls recipes which call for yeast. So i can use this dough and build her up like a SD started and use her in place of yeast.
I Thank you very much for helping me with all my queries!
Thank you TFL members for all the encouraging help. It has helped me, though it is not the complete sourdough without the yeast. I am satisfied! - thank you all again
Keep refreshing it. It will become more and more yours over time.
Thank you GaryBishop appreciate your help