Calling sourdough starter experts!

[stclair]

As I can’t find yeast for love nor money, I’m on day 3 of a sourdough starter (from bbcgoodfood recipe). What I am confused about is the pouring off of half the starter when ready to bake. Is this to be used to add more flour and water to keep the starter going? Otherwise It seems wasteful! If it isn’t, why pour it away?

My dough has been very elastic and the only time I felt it might want to 'escape' is when it rose a HUGE amount and went from 'elastic' to close to 'jellyfish'.... I had a bit of a time trying to get it out of the banneton and into the casserole dish and it ended up a bit squashed and NOT PERFECTLY ROUND (the horror). The loaf that I posted a pic of above went into the fridge over night to finish rising as I couldn't be bothered to stay up any later, and then when it came out the next morning, I let it finish its rise on the countertop (in the banneton and covered with a tea towel) and it was easier to handle as a result as it wasn't as warm. Also easier to cut into as there was almost a bit of a crust to it. Not sure if any of that is remotely helpful @Grrrpredictivetex, but perhaps a spell in the fridge?

And I do the whole thing manually.

@orangina thanks so much. Gives me a glimmer of hope. Definitely going to try again and ordered a banneton bowl. Oooh get me 🤣

Okay I need help please!

I've got my starter going, I thought pretty nicely. I took it out of the fridge this morning, fed it and put it in a nice warm spot. 6hrs later, it's a bit bubbly and passes the float test - but most definitely hasn't doubled.

I haven't had a successful loaf yet, and wondering if my starters not quite ready when I've used it so far.

So what do I do now? Should I feed it again tonight and then tomorrow morning - hoping it'll be ready to start using tomorrow evening?

Did it pass the float test previously on your not so great loaves xx

It did @Myshitisreal - but wasn't doubled in size. Though grew more than it did today..

Would anyone like me to post out 4 sachets of dried yeast? They expire end of May and I won't use them and I'd hate to waste them! Pm me if so.

This is a timely thread as I began a starter on Monday. I’m following Barney’s recipe from BBC Good Food, used stoneground wholemeal for the starter and strong white for the loaf.

So today, I have begun a loaf and am at the “turn the dough & prove for half an hour or so three-times” stage. I’m just not sure if it’s doing enough. Should it double in size between each like a traditional bread? Or is less acceptable?

I was hoping to get it in to the basket for a final prove overnight before baking tomorrow. Am I going to be labouring all night to bring this baby into the world, I wonder?

If anyone has any advice, I’d be very grateful.

I fold and rest for just 10 mins and then prove overnight. So it may not rise much.

In those initial kneads the dough should become smoother and stretchier, but not grow much. It should grow in the hrs after and become puffier and grow little bubbles. You can put it in the fridge at this stage overnight, then shape the next morning.

Thank you! The dough does seem fairly smooth so I'm going to put it in the basket now and put in the fridge overnight. I'll keep everything crossed.

Made a sourdough pain de mie for toast soldiers and grilled cheese sandwiches. It is more work than a normal boule, but the children love it.

Oops forgot picture.

I used this recipe. The proofing times are very understated and I need to add 3 more hours to the bulk fermentation and a few more stretch and turns to get a good structure. It is really, really yummy.

Wow! That looks amazing Moominatrix!

I've just taken mine out of the oven and it looks like bread, but the proof will as ever, be in the eating.

@Mominatrix that loaf looks amazing, how do you get such a even looking loaf? Mine never has a flat top. It would be nice to have the same size slices throughout the loaf!

Quick question! Can you make sourdough bread with plan rather than string flour? That's all I have at the moment!

There are some very impressive photos in this thread, what talented bakers you are!

@TR888 I think it would be quite a risk to use plain flour for sourdough bread. I have successfully used plain flour with instant yeast for bread.

Really struggling to keep my starter at room temperature- stone cottage , thick walls and very cool inside ? Help ?

@Squiz81, I have a Pullman loaf lidded tin which will form loves which are perfect cuboids. It is a fantastic tin to have around and can be used without the lid to create normal sandwich loaves.

The beauty of pain de mie is that it is a bread type which shines with ordinary plain flour. You don't want a chewy texture - you want a soft squidgy one so plain flour is best.

I also made sourdough English muffins (aka., muffins) which also are best made with plain flour. I'll post a photo tomorrow after I fork one open and toast it for breakfast. Here is the recipe.

Squidgy textured breads are best made with plain flour like the pain de mie or brioche. The chewier the texture of the crumb, the more important it is to have strong flour.

@Mominatrix thanks for replying, I think I might treat myself to a lidded tin.

I made a delicious Pain de Mie following a James Morton recipe. He does use strong flour, but he also adds 15g of honey. It tasted seriously good.

Any tips on starter that isn't doubling in size? It'll get bubbly, just not really rising...

Hello all, can I post a query? Does it matter what kind of flour you put in starter? Is it ok if it is not strong flour? I’m loathe to sacrifice the little I have left so have been using plain flour. Thanks in advance

This weekends effort

Argh! Pressed post too soon!

Used a no knead easy dough dough recipe I found on YouTube by Mary Nest. It turned out very nice but think it could've done with another 5 minutes or so in the oven. It had virtually no holes. Don't think I've cracked it yet.

Also made her pancake recipe using discarded starter which were lovely, but if I made them again I'd use less salt. Tonight I made sourdough crumpets which were very nice but not really crumpetty.

Had the sourdough muffins for breakfast. The recipe made quite a few, so I'll freeze the rest to eat casually for the next couple weeks.