Hi all,
I'm in Brisbane, just embarking upon sourdough baking. I've been really enjoying baking with commercial yeast, and I'll be baking m first sourdough this week.
I began my starter with some bottled water with some dry sultanas soaked in it, and lemon juice added, using whole wheat flour. It's about ready to go now; I think I'll give it an extra day or two and then try it out.
Also recently built a wood-fired oven, have been cooking great pizza but need to make a door for it and I can start baking in there.
Cheers,
Mick
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2 congratulatory items are in order here. 1. Your woodfired oven, 2. An active starter. Well done!
I just got my own brick oven built too (all hubby's hard work), but, have yet to bake pizzas, let alone, bread. The weekend weather has not been kind to us. All we have done is bbq and smoked meats, which were really great.
How long did it take for your starter to bubble like crazy?
Thanks TekPoh,
The starter wasn't doing much for the first 4 days; then I left it near the warm airconditioner for a few hours and it took off and hasn't stopped, even while in the fridge.
I've got my dough prepared ready to bake my first loaves tonight.
Congrats on the oven - you'll love doing pizza in it!
Cheers,
Mick