I thought we might start a thread for this as the topic is getting lost in the Chat thread and some of us are obviously very interested.

Here is the URL put up by HP:
http://www.io.com/~sjohn/sour.htm

and here is the URL put up by Bon008:

http://www.wildsourdough.com.au

70 – 80 F = about 21 – 27 C

Ta Dinetta :)

I’ve started a newie and will take greater care this time to avoid any contaminants

I’ve got a clean nappy over mine…it’s in a plastic bulk jam container and on top of the microwave, in a “dead” corner of the kitchen bench…

My new sourdough starter. The only reason it looks bubbly at this early stage is because I whizzed the flour and water like mad with a rubber whisk. It should settle now, then start going frothy within a few days.

The breadmaker and the kitchenaid mixer are going neck and neck with their respective loaves of bread.
The mixer dough is rising in the warm bathroom with a tea towel over.

The new sourdough is bubbling, but too early! I think the humidity is higher today. I gave it a feed and stirred it in it with the whisk.
If it matures early then I’ll refridgerate it because the timing is going to clash with some busy times coming up over the next few days.

I have fed my “pet”, after taking out half the mix that was in there…also on top of the mix was a darkish fluid, but I couldn’t smell any beer so just mixed it back in…paying particular attention to cleaning out the measuring utensils with hot water in the hope that I don’t “contaminate” it…

What do you think, it was hard “throwing out” the half mix into the compost: would it be OK in the worm feed as it is just flour and water? Doesn’t seem so wasteful, going into the worm feed…or would it make the worms giggly as well as wriggly?

Dinetta said:

I have fed my “pet”, after taking out half the mix that was in there…also on top of the mix was a darkish fluid, but I couldn’t smell any beer so just mixed it back in…paying particular attention to cleaning out the measuring utensils with hot water in the hope that I don’t “contaminate” it…

What do you think, it was hard “throwing out” the half mix into the compost: would it be OK in the worm feed as it is just flour and water? Doesn’t seem so wasteful, going into the worm feed…or would it make the worms giggly as well as wriggly?

Use it to start another ‘pet’ ? Or make a pancake with it and feed to.. oh you don’t have chooks hey. I don’t know about feeding it to the worms, but yes, I don’t like throwing it either.

My sourdough starter looks great this time.

The breadmaker loaf is baking, but rising too much and lifting the lid. Machines are faster them people. Needs less flour and yeast.
The mixer dough, now in it’s bread tin for the final rise, is being used to weigh it down and the warmth from the machine is helping the mixer dough to rise, lol.

Dinetta said:

I have fed my “pet”, after taking out half the mix that was in there…also on top of the mix was a darkish fluid, but I couldn’t smell any beer so just mixed it back in…paying particular attention to cleaning out the measuring utensils with hot water in the hope that I don’t “contaminate” it…

What do you think, it was hard “throwing out” the half mix into the compost: would it be OK in the worm feed as it is just flour and water? Doesn’t seem so wasteful, going into the worm feed…or would it make the worms giggly as well as wriggly?

Hhmmm…… gee tough question…I know too much salt isn’t good for any animals…….me I’d not do it…only cos’ I’d be heart broken that I’d killed them.

there’s no salt, just flour and water…

Dinetta said:

there’s no salt, just flour and water…

Well if your comfortable doing it, go for it.

Put it at 1 end of the farm, in case you decide to remove it a few days later.

Dinetta said:

I have fed my “pet”, after taking out half the mix that was in there…also on top of the mix was a darkish fluid, but I couldn’t smell any beer so just mixed it back in…paying particular attention to cleaning out the measuring utensils with hot water in the hope that I don’t “contaminate” it…

What do you think, it was hard “throwing out” the half mix into the compost: would it be OK in the worm feed as it is just flour and water? Doesn’t seem so wasteful, going into the worm feed…or would it make the worms giggly as well as wriggly?

I’m sure that if would be just fine for the worms.

Lucky1 said:

Dinetta said:

there’s no salt, just flour and water…

Well if your comfortable doing it, go for it.

Put it at 1 end of the farm, in case you decide to remove it a few days later.

Good idea that, thanks. :)

bluegreen said:

I’m sure that if would be just fine for the worms.

I was a bit worried about the starch component, as they say not to put bread (except as a trap for those fly-thing lavae) in the worm farm…but bread has salt and sometimes grease in it, hasn’t it?

Cross my fingers, I think today might be the last day I feed my “pet”…good bubbles this morning and a lovely smell…not telling my boys about the hooch, tho’…:P they can stick to Dark’n‘Stormy…I re-read the notes and it says not to use metal utensils, so I guess a plastic spoon will have to do, altho’ I have been using my fingers (soaped and well-rinsed, of course)…I forgot to feed it yesterday but it doesn’t seem to have mattered…

home made Sourdough Yummy.

Dinetta said:

Cross my fingers, I think today might be the last day I feed my “pet”…good bubbles this morning and a lovely smell…not telling my boys about the hooch, tho’…:P they can stick to Dark’n‘Stormy…I re-read the notes and it says not to use metal utensils, so I guess a plastic spoon will have to do, altho’ I have been using my fingers (soaped and well-rinsed, of course)…I forgot to feed it yesterday but it doesn’t seem to have mattered…

wooden spoon would be best, no?

veg gardener said:

home made Sourdough Yummy.

Does your mother make it, Veg?

veg gardener said:

home made Sourdough Yummy.

Veg, your simple comment puts a smile on my face. I’m thinking that maybe you have been writing some of the advertising slogans that have been seen around Townsville for the guy in the Van who makes the fruit slushies?

pain master said:

Dinetta said:

Cross my fingers, I think today might be the last day I feed my “pet”…good bubbles this morning and a lovely smell…not telling my boys about the hooch, tho’…:P they can stick to Dark’n‘Stormy…I re-read the notes and it says not to use metal utensils, so I guess a plastic spoon will have to do, altho’ I have been using my fingers (soaped and well-rinsed, of course)…I forgot to feed it yesterday but it doesn’t seem to have mattered…

wooden spoon would be best, no?

I suppose, that’s what I thought, but when you think that I use my wooden spoons for cooking meats and cakes, and Happy Potter said her first batch was contaminated, I thought “nup, no wooden spoons”…besides hands were probably what they used back when they thought the Earth was flat…

Dinetta said:

pain master said:

Dinetta said:

Cross my fingers, I think today might be the last day I feed my “pet”…good bubbles this morning and a lovely smell…not telling my boys about the hooch, tho’…:P they can stick to Dark’n‘Stormy…I re-read the notes and it says not to use metal utensils, so I guess a plastic spoon will have to do, altho’ I have been using my fingers (soaped and well-rinsed, of course)…I forgot to feed it yesterday but it doesn’t seem to have mattered…

wooden spoon would be best, no?

I suppose, that’s what I thought, but when you think that I use my wooden spoons for cooking meats and cakes, and Happy Potter said her first batch was contaminated, I thought “nup, no wooden spoons”…besides hands were probably what they used back when they thought the Earth was flat…

You can steralise a wooden spoon if it fits in the microwave.

Dinetta said:

veg gardener said:

home made Sourdough Yummy.

Does your mother make it, Veg?

nope, I just eat normal ones from the Sourdough place in Morpeth.

pain master said:

veg gardener said:

home made Sourdough Yummy.

Veg, your simple comment puts a smile on my face. I’m thinking that maybe you have been writing some of the advertising slogans that have been seen around Townsville for the guy in the Van who makes the fruit slushies?

Na, Don’t think they would Employ me for that job PM.

pain master said:

Dinetta said:

pain master said:

wooden spoon would be best, no?

I suppose, that’s what I thought, but when you think that I use my wooden spoons for cooking meats and cakes, and Happy Potter said her first batch was contaminated, I thought “nup, no wooden spoons”…besides hands were probably what they used back when they thought the Earth was flat…

You can steralise a wooden spoon if it fits in the microwave.

????

veg gardener said:

pain master said:

Dinetta said:

I suppose, that’s what I thought, but when you think that I use my wooden spoons for cooking meats and cakes, and Happy Potter said her first batch was contaminated, I thought “nup, no wooden spoons”…besides hands were probably what they used back when they thought the Earth was flat…

You can steralise a wooden spoon if it fits in the microwave.

????

I know Sterilise.

pain master said:

veg gardener said:

pain master said:

You can steralise a wooden spoon if it fits in the microwave.

????

I know Sterilise.

Didn’t mean spelling, never knew you could do it that way in the Mircowave, any other little tricks PM? So i can go and Impress my mum and dad of what i learn’t on a gardening forum :P

pain master said:

Dinetta said:

Cross my fingers, I think today might be the last day I feed my “pet”…good bubbles this morning and a lovely smell…not telling my boys about the hooch, tho’…:P they can stick to Dark’n‘Stormy…I re-read the notes and it says not to use metal utensils, so I guess a plastic spoon will have to do, altho’ I have been using my fingers (soaped and well-rinsed, of course)…I forgot to feed it yesterday but it doesn’t seem to have mattered…

wooden spoon would be best, no?

Silicone coated wire whisks. My fingers don’t work.

veg gardener said:

pain master said:

veg gardener said:

????

I know Sterilise.

Didn’t mean spelling, never knew you could do it that way in the Mircowave, any other little tricks PM? So i can go and Impress my mum and dad of what i learn’t on a gardening forum :P

a moist wooden utensile when zapped in the microwave we become sterilised if zapped long enough. The microwave kills all, and can be used to sterilise your chopping board only if it fits. My PNG Kwila timber chopping board is a monster, and we have a granite chopping board which we use to rest hot pots on, could double as my headstone when I no longer need to rest pots on it.

pain master said:

veg gardener said:

pain master said:

I know Sterilise.

Didn’t mean spelling, never knew you could do it that way in the Mircowave, any other little tricks PM? So i can go and Impress my mum and dad of what i learn’t on a gardening forum :P

a moist wooden utensile when zapped in the microwave we become sterilised if zapped long enough. The microwave kills all, and can be used to sterilise your chopping board only if it fits. My PNG Kwila timber chopping board is a monster, and we have a granite chopping board which we use to rest hot pots on, could double as my headstone when I no longer need to rest pots on it.

that’s very interesting that it works that way, Really just like putting it in hot water hey?

Happy Potter said:

Silicone coated wire whisks. My fingers don’t work.

I think I’ve got one of them…it’s a wire whisk and I did read the word “silicone” on the label I think, before I threw it away…(the label)

Used a plastic spoon this morning, fingers are much more fun…it tastes a bit lemon-y but smells delicious…my problem at the moment is achieving the 20C temps, it’s too cold really, and yesterday the temp dropped at about 11 am…

veg gardener said:

pain master said:

veg gardener said:

Didn’t mean spelling, never knew you could do it that way in the Mircowave, any other little tricks PM? So i can go and Impress my mum and dad of what i learn’t on a gardening forum :P

a moist wooden utensil when zapped in the microwave we become sterilised if zapped long enough. The microwave kills all, and can be used to sterilise your chopping board only if it fits. My PNG Kwila timber chopping board is a monster, and we have a granite chopping board which we use to rest hot pots on, could double as my headstone when I no longer need to rest pots on it.

that’s very interesting that it works that way, Really just like putting it in hot water hey?

nope. you moisten your wooden utensil and then place the utensil in the microwave (not in a bowl of water in the microwave) and the moisture in the utensil will aid in utilising the microwaves to seek out and kill. You’re basically trying to cook the spoon.

Dinetta said:

Happy Potter said:

Silicone coated wire whisks. My fingers don’t work.

I think I’ve got one of them…it’s a wire whisk and I did read the word “silicone” on the label I think, before I threw it away…(the label)

Used a plastic spoon this morning, fingers are much more fun…it tastes a bit lemon-y but smells delicious…my problem at the moment is achieving the 20C temps, it’s too cold really, and yesterday the temp dropped at about 11 am…

I must have 5 or more of the wire whisks, rubber or silicone coated. Some custards and sauces also react to metal.
My sourdough is in the fridge all bubbly and waiting for me to make a loaf. It won’t be today, but I’ll try for tomorrow.

pain master said:

veg gardener said:

pain master said:

a moist wooden utensil when zapped in the microwave we become sterilised if zapped long enough. The microwave kills all, and can be used to sterilise your chopping board only if it fits. My PNG Kwila timber chopping board is a monster, and we have a granite chopping board which we use to rest hot pots on, could double as my headstone when I no longer need to rest pots on it.

that’s very interesting that it works that way, Really just like putting it in hot water hey?

nope. you moisten your wooden utensil and then place the utensil in the microwave (not in a bowl of water in the microwave) and the moisture in the utensil will aid in utilising the microwaves to seek out and kill. You’re basically trying to cook the spoon.

I wont be trying that at home.

veg gardener said:

pain master said:

veg gardener said:

that’s very interesting that it works that way, Really just like putting it in hot water hey?

nope. you moisten your wooden utensil and then place the utensil in the microwave (not in a bowl of water in the microwave) and the moisture in the utensil will aid in utilising the microwaves to seek out and kill. You’re basically trying to cook the spoon.

I wont be trying that at home.

Why not? Mum’s microwaves are the best for experimenting in.

pain master said:

veg gardener said:

pain master said:

nope. you moisten your wooden utensil and then place the utensil in the microwave (not in a bowl of water in the microwave) and the moisture in the utensil will aid in utilising the microwaves to seek out and kill. You’re basically trying to cook the spoon.

I wont be trying that at home.

Why not? Mum’s microwaves are the best for experimenting in.

something will go wrong if I try it inside the house.

veg gardener said:

pain master said:

veg gardener said:

I wont be trying that at home.

Why not? Mum’s microwaves are the best for experimenting in.

something will go wrong if I try it inside the house.

unplug it and take it out into the shed.

pain master said:

veg gardener said:

pain master said:

Why not? Mum’s microwaves are the best for experimenting in.

something will go wrong if I try it inside the house.

unplug it and take it out into the shed.

Might have a old one laying around waiting for collection day as we just got a Brand new one.

I like it when we were going into the Barossa and we’d have sour dough bread with a lovely olive oil and seeds before the main meal:) This has stopped due to someone getting married and not taking her mum for the day and shouting lunch….;)

Lucky1 said:

I like it when we were going into the Barossa and we’d have sour dough bread with a lovely olive oil and seeds before the main meal:) This has stopped due to someone getting married and not taking her mum for the day and shouting lunch….;)

:(

Looking at mine this morning, it has blisters reminiscent of chicken pox, hope this is a good sign…asked MrD and he said yes it’s bubbles, but I think the men in the house are hoping I will make some bread today…we’ll see…I’ll go back and read the instructions a few more times…

Dinetta said:

Looking at mine this morning, it has blisters reminiscent of chicken pox, hope this is a good sign…asked MrD and he said yes it’s bubbles, but I think the men in the house are hoping I will make some bread today…we’ll see…I’ll go back and read the instructions a few more times…

OK, have re-read the instructions, apparently I am looking for a “bubbly froth”, and it would seem that “chicken pox blisters” is encouraging but it’s not there yet…

Dinetta said:

Looking at mine this morning, it has blisters reminiscent of chicken pox, hope this is a good sign…asked MrD and he said yes it’s bubbles, but I think the men in the house are hoping I will make some bread today…we’ll see…I’ll go back and read the instructions a few more times…

smart men in the dinetta0 household.

pain master said:

a moist wooden utensile when zapped in the microwave we become sterilised if zapped long enough. The microwave kills all, and can be used to sterilise your chopping board only if it fits. My PNG Kwila timber chopping board is a monster, and we have a granite chopping board which we use to rest hot pots on, could double as my headstone when I no longer need to rest pots on it.

though wood had its own enzymes that kills germs anyway? I have a bit of granite that fits that description PM. I got it to use as a bread/pizza stone in the oven (works well on pizza so far but haven’t tried it on bread yet) and when it is out of the oven it sits on the bench. Weighs a ton I reckon.

bluegreen said:

pain master said:

a moist wooden utensile when zapped in the microwave we become sterilised if zapped long enough. The microwave kills all, and can be used to sterilise your chopping board only if it fits. My PNG Kwila timber chopping board is a monster, and we have a granite chopping board which we use to rest hot pots on, could double as my headstone when I no longer need to rest pots on it.

though wood had its own enzymes that kills germs anyway? I have a bit of granite that fits that description PM. I got it to use as a bread/pizza stone in the oven (works well on pizza so far but haven’t tried it on bread yet) and when it is out of the oven it sits on the bench. Weighs a ton I reckon.

not all germs though I reckon… we once used the granite stone as a chopping board and then wondered why the knives lost their edge. So now it just props up hot pots until I get round to scrawling my epitaph upon its green hue.

I have been feeding my “pet” wrong…instead of taking half out, I have been taking out half a cup…Sonny Jim assures me it will talk to me soon, but I’m not sure if I should leave it another day or so, without any extra “food”…whilst it digests what it has…

my Pet is now in the refrigerator, it began to bubble…am waiting on my Bold and Fearless Leader to make her bread first…:P

Sourdough for dummies lol that’s me!

Dinetta said:

Sourdough for dummies lol that’s me!

hehe, I like the phrase “it takes a special kind of fool” :D

bon008 said:

Dinetta said:

Sourdough for dummies lol that’s me!

hehe, I like the phrase “it takes a special kind of fool” :D

Me again :P

It explains the process a bit better, as to why you do all that discarding and adding until your starter is started…

bon008 said:

Dinetta said:

Sourdough for dummies lol that’s me!

hehe, I like the phrase “it takes a special kind of fool” :D

Hehe, good site too :)

My sourdough is out and proofing, this time about double the amount. I didn’t get time to do this last night (hard night with GS), but I’ll see how many hours it takes to froth up and do a loaf this evening. If it’s ready.

morning HP.
i too am following your every move in the sourdough experiment. we’re all chicken except you.
——————————————- moved this to here..

It’s only flour and water and no great monetary loss if it doesn’t work out. If it does I expect to get a loaf heavier and a bit denser in texture than white.
If it’s too dense then I can slice it thin and toast it for dippers. If a total fail, then it goes to the chooks.

But I’m expecting it to work, given the simple instructions.

Happy Potter said:

morning HP.
i too am following your every move in the sourdough experiment. we’re all chicken except you.
——————————————- moved this to here..

It’s only flour and water and no great monetary loss if it doesn’t work out. If it does I expect to get a loaf heavier and a bit denser in texture than white.
If it’s too dense then I can slice it thin and toast it for dippers. If a total fail, then it goes to the chooks. But I’m expecting it to work, given the simple instructions.

it will work – eventually. as soon as you and D get one going others will follow. money is not the problem but time is. most of us would bake every day if we had time – partic. in winter.

pepe said:

Happy Potter said:

morning HP.
i too am following your every move in the sourdough experiment. we’re all chicken except you.
——————————————- moved this to here..

It’s only flour and water and no great monetary loss if it doesn’t work out. If it does I expect to get a loaf heavier and a bit denser in texture than white.
If it’s too dense then I can slice it thin and toast it for dippers. If a total fail, then it goes to the chooks. But I’m expecting it to work, given the simple instructions.

it will work – eventually. as soon as you and D get one going others will follow. money is not the problem but time is. most of us would bake every day if we had time – partic. in winter.

Yes thats true. I can’t get timing right for anything, my life is so up and down. But if it works for me it’ll work for anyone.

Happy Potter said:

My sourdough is out and proofing, this time about double the amount. I didn’t get time to do this last night (hard night with GS), but I’ll see how many hours it takes to froth up and do a loaf this evening. If it’s ready.

I like how that SourDough for Dummies site explains why you throw out half the starter before adding the new flour and water…it didn’t make sense to me but I’m OK with it now…

Mine is in the fridge, cogitating…

pepe said:

most of us would bake every day if we had time – partic. in winter.

I certainly would bake every day if I could…my Mother was a “camp cook” out in the bush when I was little, we all lived in a caravan made from a semi-trailer base…she baked bread in a wood stove nearly every day…bought bread was never the same…I’m speaking of knead-your-own here…

I didn’t get around to making a sourdough loaf yest evening, and the starter is still sitting out. It’s not so bubbly in the mornings and I assume it’s because it’s too cold. We turn the heating down at night and it would dip under the temp’s needed to keep it going.
It’s frosty and foggy this morn.
Maybe I’ll have more success making it in summer.

I’m busy with visitors going to call in this morning, so I’ll check it about lunchtime and see how it’s going. If it’s gone frothy again, it’s a goer.

And I haven’t done the sourdough loaf.. I’ve run out of time again :(
I’ll fridge it again and see to it in the morning.

Finally made a bread dough :) , it’s in the warm bathroom in a covered bowl to rise. If it’s going to take a long time, it can stay there overnight because I’m pooped.

the sourdough is rising slowly but I’m sinking..I’ll do the loaf in the morning. Or next week after it’s 2nd rise! LOL

Morning, still waking up..

I peeked with a bleary eye under the teatowel covering the bowl of dough in the warm bathroom. I got a shock! The blobs risen overnight, huge, easily doubled.
I shoved it on the mixer stand and let the dough hook punch it down for a few seconds then threw it in it’s oiled tin.

We wait again…

Happy Potter said:

Morning, still waking up..

I peeked with a bleary eye under the teatowel covering the bowl of dough in the warm bathroom. I got a shock! The blobs risen overnight, huge, easily doubled.
I shoved it on the mixer stand and let the dough hook punch it down for a few seconds then threw it in it’s oiled tin.

We wait again…

Interesting…

Mine continues to cogitate in the fridge…it smells yummy but I haven’t really had time to fuss over it this week…

Dinetta said:

Happy Potter said:

Morning, still waking up..

I peeked with a bleary eye under the teatowel covering the bowl of dough in the warm bathroom. I got a shock! The blobs risen overnight, huge, easily doubled.
I shoved it on the mixer stand and let the dough hook punch it down for a few seconds then threw it in it’s oiled tin.

We wait again…

Interesting…

Mine continues to cogitate in the fridge…it smells yummy but I haven’t really had time to fuss over it this week…

Thats the thing, the timing. Because it can sit for long periods unnattended I left it alone for when I was ready. If this loaf is nice then I can step up production and take advantage of nights for it to rise.

Funny thing is, although my timing is usually way off, it turns out this loaf will come out of the oven not long before a planned osso bucco dish will. (tonights tea)
Yum!
Nomnomnomnom!

Happy Potter said:

Funny thing is, although my timing is usually way off, it turns out this loaf will come out of the oven not long before a planned osso bucco dish will. (tonights tea)
Yum!
Nomnomnomnom!

I was planning on Osso Bucco tonight too! Can I have some of your bread to go with it?? Huh??

bluegreen said:

Happy Potter said:

Funny thing is, although my timing is usually way off, it turns out this loaf will come out of the oven not long before a planned osso bucco dish will. (tonights tea)
Yum!
Nomnomnomnom!

I was planning on Osso Bucco tonight too! Can I have some of your bread to go with it?? Huh??

Of course! watch out for a bread shaped frizbee! lol.

Happy Potter said:

bluegreen said:

Happy Potter said:

Funny thing is, although my timing is usually way off, it turns out this loaf will come out of the oven not long before a planned osso bucco dish will. (tonights tea)
Yum!
Nomnomnomnom!

I was planning on Osso Bucco tonight too! Can I have some of your bread to go with it?? Huh??

Of course! watch out for a bread shaped frizbee! lol.

lol! or was that a frizbee shaped bread?

I shoved it on the mixer stand and let the dough hook punch it down for a few seconds then threw it in it’s oiled tin.
—————————————-
didn’t you add more flour?
did you keep half aside for the yeast stock?

pepe said:

I shoved it on the mixer stand and let the dough hook punch it down for a few seconds then threw it in it’s oiled tin.
—————————————-
didn’t you add more flour?
did you keep half aside for the yeast stock?

she’s already done that bit I think you’ll find

bluegreen said:

pepe said:

I shoved it on the mixer stand and let the dough hook punch it down for a few seconds then threw it in it’s oiled tin.
—————————————-
didn’t you add more flour?
did you keep half aside for the yeast stock?

she’s already done that bit I think you’ll find

Yes sorry I skipped a beat, I did that yesterday. I added 2 cups of the starter then sugar, salt and light olive oil. Then added 3 cups of bread flour but it went a bit dry, so I added another half a cup of the starter. Perfect.
I left it in the mixer bowl to rise overnight.

Reserved a good cup of starter in a clean container, fed it, then put back in the fridge.

Happy Potter said:

bluegreen said:

pepe said:

I shoved it on the mixer stand and let the dough hook punch it down for a few seconds then threw it in it’s oiled tin.
—————————————-
didn’t you add more flour?
did you keep half aside for the yeast stock?

she’s already done that bit I think you’ll find

Yes sorry I skipped a beat, I did that yesterday. I added 2 cups of the starter then sugar, salt and light olive oil. Then added 3 cups of bread flour but it went a bit dry, so I added another half a cup of the starter. Perfect.
I left it in the mixer bowl to rise overnight.
Reserved a good cup of starter in a clean container, fed it, then put back in the fridge.

good, good, good – i’m with you now.

pepe said:

Happy Potter said:

bluegreen said:

she’s already done that bit I think you’ll find

Yes sorry I skipped a beat, I did that yesterday. I added 2 cups of the starter then sugar, salt and light olive oil. Then added 3 cups of bread flour but it went a bit dry, so I added another half a cup of the starter. Perfect.
I left it in the mixer bowl to rise overnight.
Reserved a good cup of starter in a clean container, fed it, then put back in the fridge.

good, good, good – i’m with you now.

Ya gotta keep up with me man! LOL. I really doubted it would rise at all, so I was very surprised when it did.

When are you making yours ?

Happy Potter said:

pepe said:

Happy Potter said:

Yes sorry I skipped a beat, I did that yesterday. I added 2 cups of the starter then sugar, salt and light olive oil. Then added 3 cups of bread flour but it went a bit dry, so I added another half a cup of the starter. Perfect.
I left it in the mixer bowl to rise overnight.
Reserved a good cup of starter in a clean container, fed it, then put back in the fridge.

good, good, good – i’m with you now.

Ya gotta keep up with me man! LOL. I really doubted it would rise at all, so I was very surprised when it did. When are you making yours ?

soon – just building up the courage by listening to your escapades.

pepe said:

Happy Potter said:

pepe said:

good, good, good – i’m with you now.

Ya gotta keep up with me man! LOL. I really doubted it would rise at all, so I was very surprised when it did. When are you making yours ?

soon – just building up the courage by listening to your escapades.

Courage not needed, only flour and water,a bowl ,and a stirring stick.

It is risen!!

It’ll go in the oven shortly.
Pics when baked :)

Happy Potter said:

It is risen!!

Hallelujah!

Verdict ?
Irresistable! if you like a heavy-ish sort of light rye with a slightly nutty taste, definately make this :D It was a teensy bit salty for me so next loaf I’ll put less in.
The man loved it and ate most of it sopping up juices from the Osso B. :D

I have but a crust left, which I’ll eat tomorrow.

Sourdough ready to bake.

Ready to scoff :)

Oh forgot something, line the tin with baking paper. Or just whack it on a lined flat baking sheet.
As it sat in the oiled loaf tin overnight, it absorbed the oil on the sides and it was tough going getting it out of the tin, some of the sides stuck.

Happy Potter said:

Verdict ?
Irresistable! if you like a heavy-ish sort of light rye with a slightly nutty taste, definately make this :D It was a teensy bit salty for me so next loaf I’ll put less in.
The man loved it and ate most of it sopping up juices from the Osso B. :D

I have but a crust left, which I’ll eat tomorrow.

Sourdough ready to bake.

Ready to scoff :)

Droooooooooool. I want some!

Oh that dough is a winner :)

Happy Potter said:

Verdict ?
Irresistable! if you like a heavy-ish sort of light rye with a slightly nutty taste, definately make this :D It was a teensy bit salty for me so next loaf I’ll put less in.
The man loved it and ate most of it sopping up juices from the Osso B. :D

I have but a crust left, which I’ll eat tomorrow.

Sourdough ready to bake.

Ready to scoff :)

Fantastic, and proof that baking at home is a dangerous trap. It always is just toooo yummy to leave behind and whoosh as soon as you bake it, it is consumed.

pain master said:

Happy Potter said:

Verdict ?
Irresistable! if you like a heavy-ish sort of light rye with a slightly nutty taste, definately make this :D It was a teensy bit salty for me so next loaf I’ll put less in.
The man loved it and ate most of it sopping up juices from the Osso B. :D

I have but a crust left, which I’ll eat tomorrow.

Fantastic, and proof that baking at home is a dangerous trap. It always is just toooo yummy to leave behind and whoosh as soon as you bake it, it is consumed.

Thank you ladies, and PM. It was yum :)

PM….it’s not dangerous for the men here in the land of the giants, only for me. The man never put’s on an ounce. It S***T’s me!
But he, fitness freak, works hard and then does martial arts training, comes home drenched. Good to see him eat well. GS doesn’t eat bread at all, and I can only eat a bit of the crunchy crust as the soft part reverts to a dough when chewed and wont go past my stomach’s lap band. It’s doing it’s job. Pats still slim tum :)

pain master said:

Fantastic, and proof that baking at home is a dangerous trap. It always is just toooo yummy to leave behind and whoosh as soon as you bake it, it is consumed.

consider that she spent days making this one loaf of bread, and it was gone in minutes! How does that add up in terms of effort to result?

Now that I have the starter down pat, I will gain more experience each loaf as to proving and baking times. Summer will be better. I’m planning a loaf every second or third day.

It doesn’t matter if I make bread or make a cake or meat dishes or anything, it all goes in minutes anyway. Well if it didn’t I’d be worried about my cooking skills, lol.

bluegreen said:

pain master said:

Fantastic, and proof that baking at home is a dangerous trap. It always is just toooo yummy to leave behind and whoosh as soon as you bake it, it is consumed.

consider that she spent days making this one loaf of bread, and it was gone in minutes! How does that add up in terms of effort to result?

The proof is in the eating, BlueGreen, and that’s what happens to most family meals anyway: spend hours preparing and in 20 mins it’s all gone…

I snuck in to the Mitre10 nursery before Sonny Joe’s footy game…gee every thing seems to be about $20 … looked at the thow-out table and picked up a comfrey and a fennel…total spend $1.50…

The good news is my soil in the front bed is finally soaking moisture at the bottom…I took a trip down the back and picked up some heads of sorghum in an effort to start a new manure crop…some of the seeds from the previous sowing were overlooked by the birds and are sprouting, so I just need to remember where the old sheets are, or should I just cover with chickpea straw? (to protect the seeds from the birds)…

Off to tip out half the starter and start feeding it again…

Dinetta said:

The proof is in the eating, BlueGreen, and that’s what happens to most family meals anyway: spend hours preparing and in 20 mins it’s all gone…

very true – I was being a bit TIC. For most things you would weigh up the time factor, but with food, well the quicker it goes, the more satisfying the effort. But on the other hand, if you relied on this method for bread for a family, you could well be tied to the kitchen, as indeed women once were before the days of commercially available bread.

Dinetta said:

or should I just cover with chickpea straw? (to protect the seeds from the birds)…

the birds may scratch the straw around, I would go with the sheets.

bluegreen said:

Dinetta said:

or should I just cover with chickpea straw? (to protect the seeds from the birds)…

the birds may scratch the straw around, I would go with the sheets.

Thanks BlueGreen…(I’ve moved this over to the Chat, where I thought I had it in the first place)…

bluegreen said:

But on the other hand, if you relied on this method for bread for a family, you could well be tied to the kitchen, as indeed women once were before the days of commercially available bread.

I wonder if this is where the furphy came from, that fresh-baked bread is not good for you and you should wait until it is day-old? Makes sense…

bluegreen said:

Dinetta said:

The proof is in the eating, BlueGreen, and that’s what happens to most family meals anyway: spend hours preparing and in 20 mins it’s all gone…

very true – I was being a bit TIC. For most things you would weigh up the time factor, but with food, well the quicker it goes, the more satisfying the effort. But on the other hand, if you relied on this method for bread for a family, you could well be tied to the kitchen, as indeed women once were before the days of commercially available bread.

Oooo my life in a nutshell.
And in my best Maxwell Smart voice “And Loving it!”

Happy Potter said:

bluegreen said:

Dinetta said:

The proof is in the eating, BlueGreen, and that’s what happens to most family meals anyway: spend hours preparing and in 20 mins it’s all gone…

very true – I was being a bit TIC. For most things you would weigh up the time factor, but with food, well the quicker it goes, the more satisfying the effort. But on the other hand, if you relied on this method for bread for a family, you could well be tied to the kitchen, as indeed women once were before the days of commercially available bread.

Oooo my life in a nutshell.
And in my best Maxwell Smart voice “And Loving it!”

LOL I was nearly going to put that in my comment about your comment on my post…….lol

Happy Potter said:

“And Loving it!”

and that’s what counts :)

Happy Potter said:

It is risen!!

It’ll go in the oven shortly.
Pics when baked :)

thanks – i’m rivetted to my seat – hey i’m a day late.

Happy Potter said:

Verdict ?
Irresistable! if you like a heavy-ish sort of light rye with a slightly nutty taste, definately make this :D It was a teensy bit salty for me so next loaf I’ll put less in. The man loved it and ate most of it sopping up juices from the Osso B. :D I have but a crust left, which I’ll eat tomorrow. Sourdough ready to bake.

Ready to scoff :)

you’re a LEGEND potter. it looks very successful

Happy Potter said:

Oh forgot something, line the tin with baking paper. Or just whack it on a lined flat baking sheet.
As it sat in the oiled loaf tin overnight, it absorbed the oil on the sides and it was tough going getting it out of the tin, some of the sides stuck.

yes that applies to nutties (anzacs) as well – use baking paper not oil because they burn on the base with too much oil.

My starter is almost there…I was ruthless and threw half of it out (it has been resting in the fridge) and over the last 3 nights, have thrown half of it out and added more flour and water…the bubbles are seething…I see where the Sourdough For Dummies recipe calls for rye flour, so I will put the starter into the fridge and see if I can’t buy some rye flour from WW or Coles…and add that tomorrow night…the ratios table comes in handy on that site…