I've just stirred up my two Elsies and doubt that either of them will be able to raise bread dough for awhile yet, but I've also refreshed the buttermilk sourdough (Brigid) and set it to do its thing overnight on the counter. Now I'm thinking of taking a bit of Brigid tomorrow and trying a small sourdough loaf without adding the extra bit of yeast I add to the rest of it for our sandwich bread. I am right in assuming that all I'd need to add would be a bit of salt and more flour? And should I keep her fairly wet or what? Oh by the way, and off topic, it's 10:30 pm approx. daylight savings time here in Montreal; what time, or day, is it in Australia?
Category:
Replies
good luck with your girls ,let us know how you get on.
Regards ,forge
Slowly, but it's rising, my yeastless sourdough bread dough, without any commercial yeast, I mean. I substituted water for the milk and used 1 tsp. malt extract and part white flour, part organic ww, and it's been rising now for about 3 hours.
My Elsie Brown is doing much better than my Elsie White, but that could, I think, be the organic ww flour.
Happy together with you! Pix?
Well done, Paddy !