Baking afficionados

Snyper564 said:
It's in a dormant state at the moment, haven't made sourdough in ages but it's likely about 4 years old.

You can freeze or dehydrate and pop it into a bottle.

Then just add some to flour and water and restart the process.
Click to expand...
Ah nice, I need to start another one soon.
 
semaphore said:
Ah nice, I need to start another one soon.
Click to expand...

Il de Pain's wild sourdough culture's available online, I got some for Xmas :D

iledepain.co.za

Wild Sourdough Culture - ile de pain

idp’s wild heritage sourdough culture passed down from generations now available to leaven your loaves. Maintenance, recipe and techniques are included
iledepain.co.za iledepain.co.za
 
Koffiekoekies, especially if my younger cousin comes to visit, then he can turn the mill on 10kg worth of dough....
 
maumau said:
Il de Pain's wild sourdough culture's available online, I got some for Xmas :D

iledepain.co.za

Wild Sourdough Culture - ile de pain

idp’s wild heritage sourdough culture passed down from generations now available to leaven your loaves. Maintenance, recipe and techniques are included
iledepain.co.za iledepain.co.za
Click to expand...
Thanks will check them out, I tried motherdough in Cape Town but found their support pathetic.
 
Snyper564 said:
When you bake a loaf pls post pics!
Click to expand...

Most definitely.

We can expect a few giggles initially because I haven't used sourdough before and usually do 16 hours in the fridge to develop flavour.

My loaves never look as GORGEOUS as yours.
 
maumau said:
Most definitely.

We can expect a few giggles initially because I haven't used sourdough before and usually do 16 hours in the fridge to develop flavour.

My loaves never look as GORGEOUS as yours.
Click to expand...
I wont lie sourdough is a love/hate bake for me I never consistently nail it and its incredibly stressful but rewarding when it turns out perfectly. For every perfect loaf there is a subpar one too
 
rrh said:
For those who prefer a simple life :) I can recommend Artisan Bread in Five Minutes a Day

It is sufficiently more-ish that - when entertaining - I have had to bake extra loaves for the guests to take home with them.
Click to expand...

Oh yes, thanks, I had that book and made a loaf once or twice but preferred the long ferment which isnt toooo much trouble.
 
Last edited:
semaphore said:
How long have you had your sour dough starter going for ? I had a sample from motherdough and had it going for about a year before I lost it.
Click to expand...
Took about 4 days to get a very active starter going from the dehydrated stored one (stored about a year or so) . Going to make sourdough bagels with this will just adjust my recipe I have been using and post in the next few days :)
 
I can't seem to find a place in Durban that sells milk bread. Only option is to make it myself.
 
So I cracked the dormant sourdough starter out of its hiding place Sunday and got cracking.

First I needed to do something with the discard so whipped up a batch of banana poppy (had no nuts) muffins

1642091755562.png
littlespoonfarm.com

Sourdough Banana Nut Muffins

A sourdough banana nut muffin recipe, chock full of nuts and ripe bananas! So tender and moist. Perfect to make ahead and freeze for busy mornings!
littlespoonfarm.com littlespoonfarm.com

Then made my first batch of sourdough bagels

Used 50% of the yeast and added 300g starter reducing the water and flour parts of the recipe by 150g each.

The best bagels I have made so far!

1642091902467.png

 
Polymathic said:
I want the bread for prawn and cray fish bunny chows.
Click to expand...
oooh then this bread will be perfect! Want to add it to my to bake list.

If I wasnt clear - make the recipe as is but make a loaf of bread instead of buns. Its milk bread.
 
You must log in or register to reply here.
Back
Top
Sign up to the MyBroadband newsletter
X