My first time....

Bebe
Oops, first time blogger also. I just started this stuff. I'm using Sourdom's recipe for starter but used Spelt instead of rye flour. Hope it doesn't matter? Also should I cover the glass jar.. DAY 1 today! Also making the pane sponge 2 recipe, will see how it turns out.

Replies

farinam's picture
farinam 2012 April 25

Hello Bebe,

It is generally recommended that you cover the container.  Most people seem to use a loose fitting/partly screwed on lid.  You can use cloth, Gladwrap etc.

The general idea is to keep nasty mould spores etc out of your mix.  It also helps to reduce evaporation and crust formation.

I've found you can't go very far wrong if you follow SourDom.

Good luck with your projects and let us know how you go.

Farinam

Bebe 2012 May 7
Hi Farinem, thanks for advice. Ive been very consumed with sourdough the past few weeks. Starter came on v nicely. This is addictive. Mind you I'm not happy with the two loaves I've made. I will perfect them though. I've had some success with your crumpet recipe, pizzas and pancakes. My loaves have been a dense grainy loaf that have not turned out right, one too flat, the other not golden. Both tasted good. Thanks for advice. Bebe
Bebe 2012 April 26

Hey my pane tester turned out really well. My 2 mothers have been fed tonight, day 2. Can't wait till they are ready. I want to make a grain, wholemeal sourdough. Any suggestions? Also I can't upload any photos onto blog. How do you do it. Ps I'm working from an iPad, is that why??

Bebe 2012 May 7
KC, I still haven't figured out uploading pictures yet mind the2 loaves I made I would not show anyone. Have made some nice crumpets, pizza and pancakes however. You've got some great examples I might try, have ordered the book Local Breads. Cheers, Bebe
yarlingtoncensis 2012 May 3

Bebe,

Leave the lid loose so the bacteria can get in or cover with a tea towel, not clingfilm!

Using solely rye or spelt flour will take much longer to form a lively starter as these flours are much lower in gluten. You will get better results using strong white flour with a sprinkling of rye every other day or some wholemeal which reacts much quicker (2-3 days). Twice a week drop in a spoon of runny honey as a treat and give the starter a good whisk either manually or with hand-held machine. You soon get used to the habits of the starter, mines called Tom. He gets brassed off sometimes, who wouldn't sitting around in a jar, and needs extra attention and they do like a chat. Now and then I will form a dough with mine and knead it for 5 minutes so as to warm it up. This works miracles and Tom always responds with a super-bubbly performance and some great bread!

Regards,

Steve (Somerset, England)

MissMarwood 2012 May 9

Hi Steve and Bebe,

 

I am wondering if it is possible I used too much of my starter recently. I used almost all of it making some  chocolate  loaves, but assumed that the amount left on the sides of the jar would kk start the next loaf. It does not seem s active as before . . . I have since made a pelt loaf and got very good oven spring for spelt! I might try again on the weekend with ome thing more reliable than spelt - say using wholemeal. Mine is actually an ll rye starter, but it has beenworking well to date. Maybe it's th cold weather . . ,

Bebe 2012 May 9

Hi MissMarwood You should leave at least a tablespoon of ols starter in jar. I'm using a rye starter and also have a wholemeal one. Mine deactivated nicely, just left it in a warm room for several hours and it worked a treat. About to reactivate another time and try my hand with at a loaf, still working out which one. I havent perfected mine yet.been making grain loaves and I've had some flaws, not risen, too pale. I'll just keep practicing though. Enjoy yr baking. Bebe

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