More basic sourdough questions

[ScreamingBeans]

I know there's a sourdough thread going already but didn't want to hijack it. I have some basic questions:

1. Does it have to be bubbly before you use it?
2. Do you feed it just before (at least one hour) using it?
3. Is it true that not pre-heating the oven gives better results?
4. How come you don't add sugar?
5. Could I cook it overnight in a slow cooker?

Thanks all

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Not an expert, these are my guesses answers

1. Does it have to be bubbly before you use it?

Yes, it needs to be at the stage that when you add some flour to feed it, it becomes bubbly within an hour or two.

1. Do you feed it just before (at least one hour) using it?

That's what I do. Some recipes state 4hrs but I have a 3 month old starter so usually I just do 1-2hrs and it's fine. Or the day before if I then forget to make the bread

1. Is it true that not pre-heating the oven gives better results?

Never seen this in a recipe, no comment!

1. How come you don't add sugar?

I'm guessing that instant yeast needs a helping hand to be ready in an hour, sourdough can't work that fast so sugar is optional.

1. Could I cook it overnight in a slow cooker?

If you can, I imagine Google would provide a recipe? I don't have a slow cooker so haven't looked.

I know there's a sourdough thread going already but didn't want to hijack it. I have some basic questions:

1. Does it have to be bubbly before you use it?

As above

1. Do you feed it just before (at least one hour) using it?

I usually keep it in fridge so I feed it the day before and then another feed and it gets lively enough - but I found that it takes about 4 hours to come to peak - 6 if it's winter. If you drop a spoonful in a glass of water it should float.

1. Is it true that not pre-heating the oven gives better results?

I always preheat and use an old cast iron casserole with a lid. That gives me pretty much fool proof results.

1. How come you don't add sugar? Don't know.
2. Could I cook it overnight in a slow cooker?

No.

1. Yes. 2. I keep it in the fridge and feed the night before. 3-4. I use the basic recipe on BBC which does use sugar and does preheat oven. Not tried it in the slowcooker but there are some recipes online I think.

Feed your starter morning and night the day before you want to use it. It should be frothy and bubbly. Don't feed it the same day unless you've got time for it to sit at room temp for 4ish hours.

Always preheat, zero logic to not preheating. Hot as possible, lid on for 45 mins, lid off for ten.

Sugar isn't needed, the starter gives enough flavour.

No, please don't put it in a slow cooker, that would be awful.

I use @thescandicook method on Instagram and can highly recommend, I've made about two a week for the last 7 months and haven't had one fail yet.