I did it according to the Jamie Oliver recipe in the 3rd Naked Chef book and it's came out very nicely, though it's a bit hard work to cut and dh isn't too keen on the strong flavour!
Are you still doing yours?
ooh goodie. have you got starter left? how are you keeping it? i don't know that book, what is the flour, all white, some wholemeal or what? how are you kneading?
i am still making ours, came out notably well this weekend so humidity must mean good for flour and rising. for interest i make thus (sorry imperial - american recipe)
1lb fresh starter with white flour
1lb 8oz flour - i use roughly half white half wholemeal, sometimes some rye or spelt
makes an enormous loaf but lasts about five days before going too solid and never goes mouldy. white flour essential or is too strong tasting and heavy for everyday.
I started off with 1lb rye flour to make the starter, then it got refreshed once.
To make the bread I added 1kg white flour and some water and about 1tsp salt.
Kneaded by hand.
I've got about 1 lb starter which I'm keeping in a tupperware in the fridge (as per the Bread Matters book) as I won't be doing any more for a couple of weeks.
I think next time I'll just add white flour. I need to look again at the Bread Matters book to work out how to make it taste less sour (for dh) - I know he tells you how but I can't remember. Will also try kneading with a handmixer to see how that goes.
How strong does yours taste? I like the taste of mine but it's a bit hard to have with other things as the flavour seems to dominate!
kerry that is probably sort of true, since yeast strains are local. however there is also a thriving industry in selling 'san francisco' starters internationally, who would want you to believe that. my feeble scientific understanding makes me think that local yeasts would simply colonise it. so my east london pet starter is unique and so better than common old san fran [sticks tongue out]
kathy6 try white for starter and mixed for the loaf. i find rye and wholemeal too strong (almost wine-like) and also makes the starter less stable in fridge. bread matters chap is a bit anti-white and he is also nudging us towards gluten free starter. hmm there must be another name for it, home cultured bread? probably closer to poilane than sd.
have you got local mills and things or are you city bod? my mum got me some wholemeal flour from a couple of places on her travels and it makes a far softer loaf than strong wholemeal from waitrose which is my usual.
beware it might kill your handmixer (i've got an old kitchenaid) you could try the no-knead method, dan lepard recommends this but it requires you to fold bread reguarly so you can't go out and leave it.
Kerry - that is useful to know - maybe I can use that fact to convince my dh to eat mine - he was keen on San Francisco I think!
Fishie, I'll try a white starter next then. I think the reason Jamie Oliver gives rye recipe is that it's easier to get fermentation going in rye flour and of course he's trying to make it as foolproof as possible.
What if I use a bit of my existing starter (which is now a third rye, two thirds white) and refresh it with white, rather than starting again from scratch?
I've been using Dove's Farm so far, might look out for some other flours though. I'm quite rural but I don't think they grow much grain round here.
yes add white to starter, you can always put rye in another time if you don't like it. it is all quite forgiving, so long as you get basic proportions right you can fiddle about, the worst that happens is a rather dense loaf but then that makes v nice toast with smoked fish.