tag:blogger.com,1999:blog-8221032428937703036.post4633227100481927661..comments2024-02-03T18:19:13.105+00:00Comments on NomeGrown: Nome Makes SourdoughNomehttp://www.blogger.com/profile/03883852903828005065noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-8221032428937703036.post-42394939820158389632016-01-18T16:25:54.103+00:002016-01-18T16:25:54.103+00:00I am too lazy to keep a starter alive as I don'...I am too lazy to keep a starter alive as I don't make bread often so I found a traditional and easier method.<br />Take a small handful of the risen dough just before you prove it and place it in a well floured jar in the fridge where it keeps for up to a month.<br />Incorporate into your next dough and repeat.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8221032428937703036.post-13853706199538940642011-07-12T18:15:15.512+01:002011-07-12T18:15:15.512+01:00Cheers Carl.
Paul - yes, it is a bit of a faff - ...Cheers Carl.<br /><br />Paul - yes, it is a bit of a faff - I'm not convinced myself yet, but it's gotta be worth a try and I think the more great bread you make, the less work it'll seem! Have you tried the no-knead bread? It's great and hardly any work at all!Nomehttps://www.blogger.com/profile/03883852903828005065noreply@blogger.comtag:blogger.com,1999:blog-8221032428937703036.post-24734040292192515492011-07-12T13:23:19.176+01:002011-07-12T13:23:19.176+01:00I've made my own bread a few times but never t...I've made my own bread a few times but never tried sourdough, to be honest been a bit put off by the complexity, or perhaps I mean 'work', involved in looking after a starter like that... Perhaps I should give it a go though, it does sound kinda fun.... :)Paul and Melaniehttps://www.blogger.com/profile/07700796090016266104noreply@blogger.comtag:blogger.com,1999:blog-8221032428937703036.post-53807683119731011952011-07-12T10:41:43.087+01:002011-07-12T10:41:43.087+01:00I'd say it has a 'tang' to it, more of...I'd say it has a 'tang' to it, more of a mild background taste than something that hits you between the eyes.<br /><br />Here's an experiment for you to try. Make up some dough using about 500g white flour at say 70% hydration. Use half to make a pizza base and put the other half in the fridge until the next day. Use this to make a flat bread or another pizza and notice how much more pronounced the tang is because of the longer fermentation.<br /><br />You can also judge your starter's level of acidity by having a taste as well as a smell. Eventually you'll be able to calibrate what sort of tang your starter will produce with what length of fermentation of the dough.Carl Leggehttps://www.blogger.com/profile/05847326744882267208noreply@blogger.comtag:blogger.com,1999:blog-8221032428937703036.post-29037829238053953102011-07-12T10:24:26.807+01:002011-07-12T10:24:26.807+01:00Cheers Carl, that's really useful. I've be...Cheers Carl, that's really useful. I've been slowly turning my starter white since we 'spoke' on twitter the other day - it seems to be a lot more stable that way. How sour is your sourdough bread? Seems like some people say it's not sour at all and others strive for it to be really punchy!Nomehttps://www.blogger.com/profile/03883852903828005065noreply@blogger.comtag:blogger.com,1999:blog-8221032428937703036.post-66170278272926298182011-07-12T09:22:19.608+01:002011-07-12T09:22:19.608+01:00Hi Naomi
Welcome to the sourdough club!
It's...Hi Naomi<br /><br />Welcome to the sourdough club!<br /><br />It's an interesting adventure for sure, so many variables to play with.<br /><br />First starters from different flours have different characteristics. My 'standard' starter is made up from 2/3 strong white and 1/3 rye or spelt. When I refresh I weigh the ingredients and use an equal weight of flour and water so the starter is at '100% hydration'. Knowing this helps me calculate the overall hydration of the dough which I discuss on my blog (thanks for the link).<br /><br />My 'basic' sourdough formula is as follows. If the total weight of flour is 100%, I use 20% starter (which is 50/50 flour/water), 2% salt and 67% water. This gives an overall hydration of about 70%.<br /><br />As you know, I'm currently playing with Chef Michaud's method of using 40% starter and proving for 18 hrs in the fridge. <br /><br />It might be useful for you to play with a basic white sourdough so you have another reference for what happens, the wholemeal has quite different characteristics.<br /><br />Good luck with your adventure :)Carl Leggehttps://www.blogger.com/profile/05847326744882267208noreply@blogger.com