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?

[NetofLemons]

I like the sound of having a new sort of pet and love eating bread, so following for tips

[Knotaknitter]

Grumpy I found three sites all doing the same thing, they used commercial yeast, got it going, added cornmeal and/or mashed potato, rolled it out, dried it (a very low oven would do because it's not hot enough yet in the sun) and crumbled it. I have never done this, I'm about three weeks away from it being necessary

[AnnofPeeves]

The cover doesn't matter too much ppeat As long as it covers loosely, it's fine. Foil is ok as long as it doesn't touch the starter, or loose cling film. My starter is very unfussy. Tepid tap water, white or wholemeal flour (or a mixture), neither measured but roughly equal amounts to make a thick batter. You'll know if it's working as it will rise after feeding and then fall. When it becomes slightly jellylike it's perfect to use. As mentioned up thread, three or four grapes chopped up will help get things going too.

[LaurieSchafferIsAllBitterNow]

mine is covered indoors ....it's in my grandmother's casserole dish...one of those big tubby big roundish ones that are narrower at the top, with a lid that has a couple of steam holes in

I started with rye flour, the page i found said rye, and I thought if it didn't work I would not have wasted any of the useful flour i have. (the rye flour has been in the cupboard for ages, but was weevil free )

I also fed it with rye but on reading again it did say normal bread flour, but it does not seem to have done any harm.

I will feed it again before bed and let it overnight in the hall on the radiator shelf.

Dh is having PTSD flashbacks to Herman cakes...they took over the kitchen for a while, but i said if he was mean to it then there would be NO HOT CROSS BUNS for him.

[Knotaknitter]

I liked Herman, it was such an undemanding starter. Living in a student kitchen as ours was I suppose that it couldn't afford to be fussy.

[GrumpyMiddleAgedWoman]

Cheers, Knotaknitter, shall bear that in mind.

[LaurieSchafferIsAllBitterNow]

it was all frothy and spongy.....I am overjoyed, dh is still mocking me, he thinks I am not serious about not letting him have any hot cross buns.

[Osquito]

Anyone been following the Bread Ahead Instagram past couple weeks? Matthew is doing live baking classes, and the sourdough bread and starter (separate classes) were very recent. Everyday at 6 he’s feeding it live and answering questions. He also does not throw anything away, and only used strong flour and water for the starter.

[MooseBeTimeForSummer]

I used Joshua Weissmans recipe for croissants yesterday with great success. He doesn’t recommend a sourdough version though.
I have the River Cafe Bread book. Their recipe has a rye starter which I’ve used before. I only have strong white at the moment but I shall see what I can find.

[MooseBeTimeForSummer]

It’s not the River Cafe, it’s River Cottage!

[MooseBeTimeForSummer]

Here’s the rest of the guide

[Horehound]

What's with the sudden dad of a sourdough loaf right now?
And @msmith501 what do you with it if you go on holiday?!

[ppeatfruit]

Thanks Grumpy and Jena and of course if you use rye flour it's probably more successful. Laure

The thing is I don't mix fruit and bread together (it gives us bellyaches). So I wouldn't feed it with grapes or anything. Yes Grumpy maybe it's a good idea to 'start' it with normal yeast and carry on adding flour and water. I'm feeling a bit lacking in motivation atm but will do it when I'm not waking at 4am !!

[ppeatfruit]

Hore I think you just keep it in the fridge in a screw top jar.

[Destinysdaughter]

Loving this thread! I used to make sourdough a few years ago but went low carb so stopped. However, think now is a good time to get into it again. Here's a pic of one of the loaves I made.

[ppeatfruit]

It's lovely Destiny We are non wheat , low carb, and I use spelt\rice flour it's much easier to digest than the modern wheat flour of all types. Rye is good , mixed with rice flour Kamut or Khorasan too.

[magnarocks]

Loving this thread. My starter seems a bit happier now it's warmer outside - totally aware this could be a coincidence.

[jcurve]

Ooh I’ve started mine last night. I managed to get hold of 1kg bread flour finally. I had actually booked onto a sourdough making course in April, back in February when corona was a problem in China and definitely wouldn’t affect London, so it’s not exactly a brand new interest (or so I kid).

I’ve used Martha de Lacey’s recipe from the Telegraph. Should I put it in the sun? My kitchen is fairly warm (we’re in a flat).

[msmith501]

@Horehound - good point about going on holiday and in truth it's never been an issue. I grow it in a couple of very large Kilner jars on the kitchen window sill and it can easily last a few weeks between feeds if needed. Less of an issue now of course.... today I added black olives and roasted tomatoes to the mix and made a lovely loaf. Very Mediterranean.

[ExpletiveDelighted]

May I join you? I am on day 4 of the BBC one. I am keeping it in a bowl in my Instant Pot and using the yogurt setting to keep it warm, so it is covered and no smells (just take it out and cover it with a plate if I need the IP for something else).

[Horehound]

Loft that sounds amazing @msmith501 I love olivey bread!
Gona have to start soon! Never done before. I'm a sourdough virgin!

[fitflopqueen]

i keep my starter in the fridge and a larger pot of discard.
tomorrow i will get starter out of fridge, weigh out 25 gm into a bowl, let it air for a bit then add 100 gm organic strong white flour and 100gm of 28degree water, mix it up and leave for 6-8 hours. Should be very bubbly then and ready to use.
measure out 100gm of this and add 320gm of water (again at 28 degree roughly and 50 gm of rye flour (gives taste) with 450 mg of the white flour. mix roughly, leave for upto 2 hrs, then add 10gm salt in some water. mix in, stretch & fold every 30 mins x4, turn out put into banneton, fridge overnight, bake in morning in le creuset dish with lid.50 -60 mins high heat.
Voila Artisan bread

[LaurieSchafferIsAllBitterNow]

mine was trying to get out of the dish this morning...over two thirds, so I am assuming it's ready to go

after having a bit of a panic about using some to make hot cross buns, I found this page from Scotland the Bread

I have followed this and currently have a bag of mixed fruit in the fridge sousing nicely in Cointreau and my "Production Sourdough" in the kitchen window presumably pulling itself together and thinking Easter thoughts, and the original starter is refreshed and back in the sitting room window.

I am going to mix the main dough earlyish tomorrow and hopefully the buns will be ready for teatime!

[ps1991]

This is my second starter (not been fed yet). Are the dark dots on the top normal? I threw my first attempt out because of the black dots as I assumed they were mould but I’m surprised to see them on here again!

[NoGravyForYou]

If anyone's recipe for a starter is calling for discard and you aren't making a loaf, this recipe is delicious!

www.theclevercarrot.com/2017/12/how-to-make-sourdough-cinnamon-rolls-step-by-step-guide/

I started my starter last Sunday and so far have made that recipe and am proving my first loaf as we speak. The cinnamon rolls turned out well so fingers crossed the loaf does as well 🤞🏻🤞🏻🤞🏻