Same, only found out about it today.
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Which shop did you buy from?
SauRoNZA
Honorary Master
BreadEmporium / Crust and Crumb.
Was buying other stuff and spotted the starter and figured why not.
Will only arrive on Tuesday.
I have recently started using an instant read thermometer from there and can never go back. Sourdough is easy to tell if its ready just tap and listen. Many of the enriched doughs its difficult, taking the temp works like a bomb
Ooooh, that's sounds like a great idea, will check out their site.
I also use it for my smoking/roasting so win win
Here is the one I use - works wonderfully
ThermoPro TP19 Ultra-fast Instant Read Thermometer - Bread Emporium
ThermoPro is a USA brand that produces high-quality cooking thermometers. This ultra-fast instant-read thermometer is the professional option for the home baker/chef. It will allow you to quickly and easily measure water temperature, dough temperature, and internal bread temperature after...
breademporium.co.za
I also use it for my smoking/roasting so win win
Here is the one I use - works wonderfully
ThermoPro TP19 Ultra-fast Instant Read Thermometer - Bread Emporium
ThermoPro is a USA brand that produces high-quality cooking thermometers. This ultra-fast instant-read thermometer is the professional option for the home baker/chef. It will allow you to quickly and easily measure water temperature, dough temperature, and internal bread temperature after...
Thanks that's the one I'll get.
Was looking at the site and wondering what the difference was between the models and which one to choose.
I wont lie the site triggered my "scam" site vibes when I first saw it but they have really great items that are not readily available and you will be very happy with the that version.
Also order some other goodies whilst you at it they have nice bannetons etc
They also sell gluten protein which im keen to buy and add to my bread flour as our bread flours are lower in gluten protein in comparison to the EU versions
The bannetons do look good, they have a full range and I need a couple of small ones. Also like that they sell the covers separately and their prices are reasonable.
Do you ever make sourdough baguettes? I've got one of those holey metal things to bake them in but not sure how to proof so I may look at those bannetons.
EDIT: interesting that flour here is lower in gluten protein.
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I want to do more I have done so once but follow this approach at 7.30 min
Yeah typically 3-4% lower in protein
Those really look yummy. Thank you for the links, now I'll be down the rabbit hole for hours
Enjoy!Those really look yummy. Thank you for the links, now I'll be down the rabbit hole for hours
I started following Joshua's channel around 5k subs years ago (6.2m now) he had all the perfect covid recipes pre covid that the moment covid hit it absolutely exploded with everyone searching sourdough recipes. He is a great chef, has great content, sometimes over the top but thats his nature. He deserves all the fame he has now.
Also followed https://www.youtube.com/channel/UCPzFLpOblZEaIx2lpym1l1A but he just seems to have lost the plot of late (just my 2c)
I enjoyed Joshua, gets down and makes the bread without a 10 minute preamble. Obviously need to watch the videos a few times but that's part of the fun.
Seeing that gorgeous open crumb reminds me to concentrate on gauging when the dough's ready to bake, mine rises beautifully but the final product is a bit dense, incredibly tasty though.
You're correct, home baking of sourdough has literally exploded worldwide since COVID and we're lucky that places like Bread Emporium supply such a full product range in ZA so we dont have to import privately.
Couldnt agree more, one of my biggest helps came from here
Also using a straight edge container so I can see how much my dough has actually risen - this is likely the biggest tip. I use a whiteboard marker and then wipe it off the container when done.
That's amazing.
I just recently started using a square container after using round bowls, the whiteboard marker is an ingenious idea.
A lady from Il de Pain suggested if the ambient temp is low, leave the dough in your car in the sun. That's what I had to do initially to get my starter going, it just sat there in the jar, looking at me for days until I began using WW flour and keeping it in the car for a while every day, just to warm up
Guess we don't really need proofers with our climate but now we're going into winter iit gets a bit chilly.
I actually built a fermentation chamber for my beer brewing out of an old fridge which I use for my bread too.That's amazing.
I just recently started using a square container after using round bowls, the whiteboard marker is an ingenious idea.
A lady from Il de Pain suggested if the ambient temp is low, leave the dough in your car in the sun. That's what I had to do initially to get my starter going, it just sat there in the jar, looking at me for days until I began using WW flour and keeping it in the car for a while every day, just to warm up
Guess we don't really need proofers with our climate but now we're going into winter iit gets a bit chilly.
Its size is total over kill but the concept can be applied to make a smaller cheap version.
If you are half decent with electronics get one of these
Takealot.com: Online Shopping | SA's leading online store
South Africa's leading online store. Fast, reliable delivery to your door. Many ways to pay. Shop anything you can imagine: TVs, laptops, cellphones, kitchen appliances, toys, books, beauty & more. Shop the mobile app anytime, anywhere.
This will allow you to control the temp you want.
You can also use an old incandescent light or get a reptile ceramic lamp
Takealot.com: Online Shopping | SA's leading online store
South Africa's leading online store. Fast, reliable delivery to your door. Many ways to pay. Shop anything you can imagine: TVs, laptops, cellphones, kitchen appliances, toys, books, beauty & more. Shop the mobile app anytime, anywhere.
Then just get a plastic tote and pop everything nicely in there after cutting all the holes etc you want.
I know you can also use an oven with a lamp, mine does not "warm" up and for long ferments I prefer precise control where possible - esp in winter.
I actually built a fermentation chamber for my beer brewing out of an old fridge which I use for my bread too.
Its size is total over kill but the concept can be applied to make a smaller cheap version.
If you are half decent with electronics get one of these
Takealot.com: Online Shopping | SA's leading online store
South Africa's leading online store. Fast, reliable delivery to your door. Many ways to pay. Shop anything you can imagine: TVs, laptops, cellphones, kitchen appliances, toys, books, beauty & more. Shop the mobile app anytime, anywhere.www.takealot.com
This will allow you to control the temp you want.
You can also use an old incandescent light or get a reptile ceramic lamp
Takealot.com: Online Shopping | SA's leading online store
South Africa's leading online store. Fast, reliable delivery to your door. Many ways to pay. Shop anything you can imagine: TVs, laptops, cellphones, kitchen appliances, toys, books, beauty & more. Shop the mobile app anytime, anywhere.
Then just get a plastic tote and pop everything nicely in there after cutting all the holes etc you want.
I know you can also use an oven with a lamp, mine does not "warm" up and for long ferments I prefer precise control where possible - esp in winter.
A W E S O M E
My oven doesn't warm up enough either, Hahahaha love that you're using an old fridge
SauRoNZA
Honorary Master
Yeah it was actually the reason I chose their starter kit as it comes with one of those temperature strips like fish tanks use and being a science cook figured knowing exactly what’s going on will make all the difference.
SauRoNZA
Honorary Master
Ha ha, it is quite funny to have been into sourdough well before Covid and lockdown to see this crazy surge in interest.
Not that I mind seeing even more content.
SauRoNZA
Honorary Master
That's amazing.
I just recently started using a square container after using round bowls, the whiteboard marker is an ingenious idea.
A lady from Il de Pain suggested if the ambient temp is low, leave the dough in your car in the sun. That's what I had to do initially to get my starter going, it just sat there in the jar, looking at me for days until I began using WW flour and keeping it in the car for a while every day, just to warm up
Guess we don't really need proofers with our climate but now we're going into winter iit gets a bit chilly.
My best sour dough loaf ever was a load shedding and traffic induced accident.
Made the dough as usual planning ahead for going out to friends but when I was ready to bake the power went off so I said well **** now we better do it at their place.
Ignored GPS and got stuck in an hours worth of traffic in moderate evening heat of Cape Town summer and got there and the dough was perfect.
Used what I thought was a much too small Le Creuset enamel pot they had and for lack of a spray bottle just moered water on the bread.
40min later came out the biggest, best spring, open crump sour dough I’ve ever made.
If only I could repeat all those conditions of random.