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Our Lady's Loom, Larder, and Laundry
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Subject Topic: Sourdough Starter & Bread Post ReplyPost New Topic
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Erin
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Posted: July 29 2014 at 3:30am | IP Logged Quote Erin
Needing some help wrapping my brain around sourdough, specifically the starter.

I have been growing sourdough starter for the past week, tomorrow is THE day, the day to make our first loaf. Planning on making it all on rye or maybe rye and spelt..anyhow.. It's taken me 7 days to grow this starter, I use a portion tomorrow to make the bread. Do I have to wait another 7 days to make the second batch? Trying to understand

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JodieLyn
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Posted: July 29 2014 at 11:20am | IP Logged Quote JodieLyn
No.. once the yeasties in the starter are going well, it will only take a short time to replenish the starter.. Also even though the directions likely say to add something like 1 cup of flour and 1 cup of water.. you could actually increase that so that you can make larger batches of bread at one time.

Have you made yeast bread where you made a batter and let it get all bubbly before finishing the bread? That's basically what you'll do with your starter.. you'll want to wait for it to get all bubbly but there's not really a set time.. temps and humidity and such will cause variation.

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stefoodie
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Posted: July 29 2014 at 2:08pm | IP Logged Quote stefoodie
What Jodie said

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Erin
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Posted: July 29 2014 at 6:42pm | IP Logged Quote Erin
Well just made my first loaves, they are very runny, made them in the Kitchen Aid hoping by the time I have to shape they are more elasticy.

So with the starter left, do I have to feed every day? There seems to be varying thoughts on this?

And if you have made sourdough do you have to use a dutch oven? or can I just use bread tins?

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JodieLyn
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Posted: July 29 2014 at 8:23pm | IP Logged Quote JodieLyn
You can make the bread in anything you like.. sourdough just replaces the yeast.. the style of bread you make will determine more of what pans you use.. if you make french sourdough then you will probably put the bread on cookie sheets and if you make a typical "white" loaf bread you'll use loaf pans.. if you make sourdough pancakes you use a griddle and sour dough chocolate cake goes in a cake pan

I don't generally feed it every day but if it starts looking placid then I might stir something into it..

Elasticity of bread is from gluten and didn't you say you were planning to use low to no gluten flours?

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