Any Home Bakers Here?

[sunflour]

You've even started me off wanting to do "proper" sourdough because I love sourdough. (yes, probably won't ever happen, just one to put on my list of things I'd like to do).

One question - can the starter in the fridge be covered over/sealed, or do you have to keep it open?

I keep mine in the Crock from KA flour - but you can use any glass or ceramic keeper with a loose covering. You can use even a mason jar, don't screw the lid tightly.

If you leave it a room temp, you will have to feed it twice a week...since I usually only use mine occasionally, refridge works best for me.

Don't remember where I read it, but it is ok, to just pull it out, discard and feed/water and pop it right back in fridge.. Have done so for a long time and my start is still happy,


Here's link from KA of how to care for your starter: http://www.kingarthurflour.com/blog...g-your-sourdough-starter-food-water-and-time/

If you haven't tried them, the discard sourdough waffles on KA site are awesome.

 

[ronott1]

Thanks for the vote of confidence.

You are very welcome!

I love sourdough and am very happy so many on here are getting into it too.

I have some quart canning jars like that. How big should the jar be?

Most recipes call for a cup of starter. Some call for more and you need space for expansion as the starter bubble. 30 or so ounces is a minimum size so that size and up is great for sourdough starter.

 

[appps]

This type of jar works best--The lid has a one way seal so the air can get out but not in.

I have the same but with a ceramic lid and I just took the wire and rubber off so the lid just sits on the top. I've got two, and each week I feed it and put it in a clean one and the used goes in the dishwasher ready for the next feed. Actually good reminder I haven't fed mine for a couple weeks. Duh off to do it now

 

[sunflour]

I have the same but with a ceramic lid and I just took the wire and rubber off so the lid just sits on the top. I've got two, and each week I feed it and put it in a clean one and the used goes in the dishwasher ready for the next feed. Actually good reminder I haven't fed mine for a couple weeks. Duh off to do it now

I know what you mean.

The first starter I had died due to neglect. I rarely forget to feed mine now, and IMO following this thread helps me to remember feeding days .

 

[cmom]

I just used some of the starter to try again to make some sour dough bread. This time I'm not putting it into a loaf pan which was my husbands idea before, I'm going to form my loaf. Question for all of the sour dough bread experts, last time I hand kneaded the dough, this time I used the dough hook in my Kitchenaid. Now it's in a greased bowl covered and in the rise cycle. Do any of you use your dough hooks in your mixers to knead your dough or do you hand knead it? My plan is to hand knead some when I punch it down and form the loaves. Just curious.

 

[ronott1]

I just used some of the starter to try again to make some sour dough bread. This time I'm not putting it into a loaf pan which was my husbands idea before, I'm going to form my loaf. Question for all of the sour dough bread experts, last time I hand kneaded the dough, this time I used the dough hook in my Kitchenaid. Now it's in a greased bowl covered and in the rise cycle. Do any of you use your dough hooks in your mixers to knead your dough or do you hand knead it? My plan is to hand knead some when I punch it down and form the loaves. Just curious.

sourdough is funny stuff. It will still be sticky when it is ready. Go by the stiffness of the dough to tell when it is ready.

When it is ready--Stiff enough--kneed for 5 to 7 minutes with the dough hook. Still kneed it a bit between the first rise and shaping the dough. Let the dough rest 15 minutes before shaping.

Post pictures when it is out of the oven!

 

[cmom]

Quote: So far a much better rise. I will punch it down very soon. It is sticky.

 

[ronott1]

So far a much better rise. I will punch it down very soon. It is sticky.

I watched a bredtopia video--he said to wet your hands to keep the dough from sticking to your fingers.

Dough like that will make a nice crunchy crust too.

 

[theuglyduckling]

sourdough sounds good right now. i bet homemade sourdough taste sooo much better than the stores.

ronott1 how much would it cost to send some starter to puerto rico?


right now i am making buttermilk biscuits and i added some garlic to it to see how it taste. it smells really good while its cooking.

 

[appps]

All this bread talk was just too much for me

I've decided to try out one of the King Arthur flour recipes I keep hearing mentioned.
http://www.kingarthurflour.com/recipes/big-batch-quick-dinner-rolls-recipe

So far so good. It was too much to make in my bread maker so I did it in my kitchen aid. The dough has turned out great so far so looking positive. It just doing its first rise now. Oh and this is a dairy free version using butter substitute and almond/cashew milk. Fingers crossed!