Behold my Sourdough

[AhBiscuits]

Like a lot of us, I'm trying to reduce UPF. I'm a huge bread fan and decent, non-UPF bread costs a lot. Decided to have a go at cultivating my own sourdough starter. It was ready to use after 19 days and today I have baked my first ever sourdough loaf. Made using just flour, water, salt and time. It's so tasty and I'm really pleased with it. Now I have a mature starter, I might make another straight away.

The only reason for this post is showing off because I am proud. 😄

I don’t know! I’m an experienced baker and bread maker but new to sourdough. The dough is very wet, I’ve tried a few different recipes and the breads is as it should be, so I’m assuming that’s how it is.
that means that the bowl ends up a smeary mess, any utensils end up a smeary, the bowl used for proving ends up a smeary mess. The washing up bowl a smeary mess, and ALL the hot water used for cleaning it all.

I must be doing something wrong.

The way I was taught to clean up excess dough was to add more flour rather than water. With the extra flour you should be able to rub it off and throw it into the bin rather than trying to wash it down the sink.

I need to thank you. Been making sourdough for years with varying degrees of success but mostly failure.

Dug out my starter which has been sitting at the back of the fridge for about 6 months, fed it but instead of using it as soon as it bubbled, fed it and discarded for a week until it looked healthy.

Copied your recipe and while it wasn't as good as yours, its still the best sourdough I have ever made.

Bravo!!

Yay!
Happy to help 😊

How much should you discard? That's what I don't understand.

It's not how much you discard, it's how much you keep. I weigh out 50g and discard the rest. Then feed at least 50g flour and 50g water. If you are trying to strengthen your starter or you need more, you can feed more than 50g.

It's beautiful! My DH bought me a bread maker to reduce UPF as I am a bread addict. Someone gave me a sourdough starter and I've been trying to get a bread maker sourdough recipe that works and I've just cracked it. It needs tweaking for timings but I'm delighted.

My recipe says to leave the dough for half an hour after adding starter, then add salt and leave again for half an hour. Then do 12 folds and leave it 2 hours, then repeat. Then there is another hour, fold again with six folds, leave and hour and then shape before putting in fridge. I was watching a YT video where the person was folding every hour. What do most people do? Also, I add 50 g four and 50g water to the starter scrapings, then add the same ration again once it is bubbling. This gives me enough starter for 2 loaves. However I am confused as apparently if you have more starter than feed it doesn't work as well. Please, someone explain the whole discard thing to me in simple language and explain exactly how you feed your starter to give enough for two loaves with scrapings left.

My bread is gummy and heavy, and that seems to be a starter issue from what I understand. I use rye flour for the starter not white flour, and use a mixture of white flour and rye for the dough.

Please share the recipe!!

Inspired by you!

Still busy baking. This week I also made focaccia with rosemary and salt flakes.

I've slightly decreased the hydration in the last couple of loaves and it has made a big difference. I'm getting a much better rise, it's much easier to shape and score. I'm really loving my loaf pan and made some pretty banging bacon sandwiches this morning.

That looks amazing 🤩

That looks great! Are you only using white flour?

F - so many gorgeous ideas here

Yes, just cheap white bread flour.

I've come a long way since my first, learnt a lot. Check out that oven spring <preens>

Absolutely awesome

I've moved into Christmas mode. I might make some for my neighbours just to show some Christmas spirit.

I'm doing a whole lot of baking these days, not just sourdough but all kinds of things with the discard. My favourites are pancakes, naan bread, muffins and pizza base. The pancakes are AMAZING if anyone wants the recipe, fat fluffy American style ones.

@AhBiscuits that looks fantastic. I've always been scared by the thought of sourdough!!! I'm drooling looking at the pictures Lol

I’ve given up. My bread had become more and more leaden and the starter doesn’t bulk up. It just gets air bubbles. I just don’t know what I’m doing wrong. When I started my first loaves were amazing. I’ve just got worse and worse.

My friend gave me some starter 3 weeks ago. I was promptly called away on family business so stashed it in the fridge. Will it be dead now? Or can I resurrect?

Advice please!

I could grovel and ask for more but feel I'd be seen as an irresponsible Sourdough Parent!

I’d love to have the pancake recipe, please! I’ve been making sourdough regularly for the last few months. After attending a weekend course a few years ago, I became discouraged with my poor results and my head was spinning with all the complicated rules etc. After a break of a couple of years, I then happened upon the YouTube channel of Ben Starr and his lazy sourdough method, which suits me just fine🤣. I use buttermilk instead of water, also guided by the same channel, replenishing my buttermilk with milk each time I use any. I’ve attached the YouTube link below for anyone who might be interested.
https://ultimatefoodgeek.com/2024/03/28/simple-sourdough-for-lazy-people/

It should be ok, feed it and see what happens.