The sourdough Starter Thread

[Mark Rand]

I started a starter about 10 days ago that appeared to have got going quite well. Then on day 7 it stopped working, separated into layers and didn't want to start again. So I started again this morning.

[smallblueplanet]

I started a starter about 10 days ago that appeared to have got going quite well. Then on day 7 it stopped working, separated into layers and didn't want to start again. So I started again this morning.

You might have tried mixing the layers and feeding it again to get it going. As long as there was no 'mould' etc. Ours goes like that in the fridge after not being feed for a while.

[Mark Rand]

You might have tried mixing the layers and feeding it again to get it going. As long as there was no 'mould' etc. Ours goes like that in the fridge after not being feed for a while.

I had tried stirring it up and feeding it. Unfortunately, I later detected some mould near the rim of the jam jar, so assume that the main body was infected as well.

[Mark Rand]

Starter is merrily frothing away at the moment. At midday, when I fed it, I didn't put the leavings in the compost caddy. I split it into two jam jars and fed both. I think I'll have a go at making some bread tomorrow

[Bren In Pots]

Mark let us know how you got on with your loaf.

I made sourdough piklets this morning with some discards.

[Mark Rand]

Just come out of the oven. Won't know what it tastes like until later:-

[Mark Rand]

It's now later.
Texture is excellent. Taste is not awe inspiring. Might need to see if it develops over the weeks. Might add a little more salt. Will stop feeding orange juice to the starter.This was made with Aldi's strong flour. Might add 50% rye flour to the next one.

[Bren In Pots]

A good looking loaf Mark.
I've used both Aldi's strong white and their wholemeal flour, as well as Co-op's own brand with excellent results, its handy to pick up while your in there shopping. My favourite flour is from the local corn merchants although at 3 times the price I don't buy it that often.

[Mark Rand]

Second attempt today. Started a sponge going with half the flour and a couple of teaspoons of sugar lat night in the airing cupboard. Mixed in the rest of the this morning and stretched it every 30mins-hour until lunch time. then gave it another workout and put it in the loaf tray. proofed it in the oven at about 30-35°C until 3pm. Then put it in the oven with the leg of lamb at 4pm. Might need to proof it longer and get/make a larger loaf tin, it's still pretty dense. very soft/springy/moist though. I liked it, SWMBO says she preferred the first one, which was quite bitter. This one was 50/50 wholemeal/white whereas the first was all while flour. That might have been the difference. We'll see how the starter matures.
I slashed the top, but it was either not deep enough or the top was too wet (had cling film over it while proving) so it ended up splitting at a corner, not where I'd cut it.

PS, I must spend a day finding the kitchen again this week. The worktops have disappeared...

[Snoop Puss]

Are you still baking bread, Mark? One of the problems I find with baking bread with other things in the oven is that often the bread needs to be at a hotter temperature than the meat. Plus if you keep opening the oven to baste meat or to remove tins, the oven temperature drops frequently and the bread suffers.

[Bren In Pots]

Snoop when I’m baking bread I put scones in at the same time.

[Mark Rand]

Yes. I'm doing about one loaf a week. I'm afraid that both my original 'home-brewed' starter and it's successor, which were kept in jam jars on on the kitchen worktop and fed, mostly, daily got mould. I gave up and bought some from the long Brazilian river. That lives in a 1 litre yogurt pot in the fridge and gets used and fed once a week. It gets transferred to a clean pot each time.

I've been working on getting a better rise and more 'oven spring'. For the last two, I 'autolysed' the flour for one and 1 1/2 hours respectively, which gave better results. Next one I'll try to get the starter a lot more active before mixing it in as well. I've been warming everything in the oven at 30°C during the autolyse and proving, but the oven thermostat is not at all precise at that low temperature. Need to make a proving box with better control.

Could just go to Lidl and buy loaves, but where's the fun in that?

[Snoop Puss]

Lovely looking loaf, Mark. Great crumb. Bet you're pleased with bread like that.