Necessity breeds invention

Imma need details. How's you make your starter?


Looks great! Jenny recently made her first loaf of sourdough. It's tasty but has the density of a brick.
 
Imma need details. How's you make your starter?


Looks great! Jenny recently made her first loaf of sourdough. It's tasty but has the density of a brick.
I'm the wrong person to ask. Mine came out pretty dense and looking at tips I need to let the starter mature for a week, knead the dough more, and let it rise more.
 
What kind of yeast did your wife buy at Lidl?
How much flour and how much water in the dough?
How much starter and how long did it rise? I've got a fair bit of sourdough experience.
 
What kind of yeast did your wife buy at Lidl?
How much flour and how much water in the dough?
How much starter and how long did it rise? I've got a fair bit of sourdough experience.
What ever kind they had.
2 cups flour and added water to get the consistency I wanted
1 Cup of starter
It rose for 2 hours, kneaded it and went for another hour.

It was a learning experience, I'll build up a good yeast culture for a week then try it again this weekend.
 
What ever kind they had.
2 cups flour and added water to get the consistency I wanted
1 Cup of starter
It rose for 2 hours, kneaded it and went for another hour.

It was a learning experience, I'll build up a good yeast culture for a week then try it again this weekend.
If it is true sourdough starter and not an approximation made from commercial yeast, she would have had to get it from the bakery and it should already be active. To keep it active you should be feeding it daily if leaving on the counter and wanting to use. Discard all but a small amount and then feed 5x that amount by weight in flour and water.

The water content is probably also low. For a nice, airy texture you would need to be in the range of 75% as much water as flour. (For 500g of flour (roughly 4 cups) that's 375g of water (1 1/2 cups + a little extra)) the dough will be stickier than you think it should be.
 
I'm the wrong person to ask. Mine came out pretty dense and looking at tips I need to let the starter mature for a week, knead the dough more, and let it rise more.

I LOVE a good, dense bread! Hot out of the oven, slather on some butter....

Man, that's some good stuff!
 
We’ve had a bread maker for years. Can’t remember the last time my wife actually made fresh bread. So I convinced her to dust that thing off. We had roasted garlic bread the other night. Very good with pasta. I’ll see if I can get her to branch out a little.
 
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