Sourdough

My first sourdough starter was a fail because of the flour I used.

I now have another one going which is smelling pretty good. I am going to make a loaf probably tomorrow.
 
Pooky said:
My first sourdough starter was a fail because of the flour I used.

I now have another one going which is smelling pretty good. I am going to make a loaf probably tomorrow.
Click to expand...

I want to try my own sourdough as well and I happened on this thread. How did your loaf turn out?

apologies for the reviving the thread, but I figured its on topic :)
 
Mine was usually OK but I never mastered the art of the starter so I gave up on that and focused more on another type of bread.

Many of my bread books suggest a preferment which is mixed 16 hours before the final dough. Once the final dough is mixed it goes through various stages and 5 hours later is baked on a pre-heated stone in a very hot oven with the addition of steam.

THAT bread is something to behold and something to taste. I could eat an entire loaf on my own. ..... Unfortunately :D

P.S. there's a baking place in Knysna a that sells powdered sourdough starter.
 
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you also can use Kefir to start a sourdough. If you know someone who makes his own kefir ask them for a cup of kefir with one or two kefir grains in it.

That'll give you an excellent rising sourdough.

( Kefir and sourdough have a lot in common and share yeasts and bacteria and you might can get easier hold of it then going to Knysna for a dry sourdough starter; dry sourdough starters always need extra commercial yeast to make a decent loaf; the kefir sourdough though is quite potent )

and +1 for the hot baking stone and the steam; you actually need lots and lots of steam for a good oven spring.
 
If anyone would like to try their hand at sourdough, I have a very well-established starter, and would be happy to put some in a jar for you. I keep mine in the fridge and feed it once or twice a week depending on how much pizza/bread I make.

I'm biased, but I think it's pretty good:
View attachment 301074
:D
 
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fastesthamster said:
If anyone would like to try their hand at sourdough, I have a very well-established starter, and would be happy to put some in a jar for you. I keep mine in the fridge and feed it once or twice a week depending on how much pizza/bread I make.

I'm biased, but I think it's pretty good:
View attachment 301020

:D
Click to expand...

Invalid attachment ;) where are you based?
 
Nefertiti said:
Invalid attachment ;) where are you based?
Click to expand...

Whoops. Been having issues with double posts, and when I deleted one, it probably nuked the attachment. Let's try again.

Bread:
Bread.jpg
Starter:
starter.jpg

Seems to have worked. Based in Emmarentia, Johannesburg.
 
Apologies for necro.

Reviving this thread to ask if anybody has some sourdough starter they're willing to part with. Joburg area preferably.

Happy to pay or give kefir grains in exchange.

I did PM fastesthamster yesterday and hoping he replies because his starter looks divine.
 
maumau said:
Apologies for necro.

Reviving this thread to ask if anybody has some sourdough starter they're willing to part with. Joburg area preferably.

Happy to pay or give kefir grains in exchange.

I did PM fastesthamster yesterday and hoping he replies because his starter looks divine.
Click to expand...

I'm in Cape Town so it wouldnt work; but if you have kefir you can make easy yourself a nice sourdough.

1. strain some kefir with a cheese cloth
2. you'll get kefir cheese and whey
3. use a tablespoon of whey and a bit of FILTERED water; I use only ro-water ( chlorine WILL KILL your sourdough! )
and flour. Approx 70% hydration ( eg. 100g flour; 70g water )
4. feed your sourdough at least 3 times a day with flour and water as above and after a week you;re good to go / bake
 
Thank you Kalle.

I scored a jar of very active starter from fastesthamster - thanks hamster :)

It's doing well but as it happens I've got kefir so i'll try your suggestion.

P.S. If anybody would like kefir grains just let me know. I'm also in Johannesburg.
 
If you have some kefir whey you can also just split your existing sourdough in two jars and add some whey to just one to add some more yeast and bacteria strains.
This way you can compare rise and flavour of your two sourdoughs.
 
Starting again

Hi All,

I am again looking for a sourdough starter after I lost mine a few months ago. I got one a few years ago from a guy in Pretoria after I battled to get a nice starter going, but after the family and I went away for a few months (work) I saw that my refrigerator was clean. Clean from my milk kefir and my starter. Guess the house sitter thought she did me a favour.

Anyone in Pretoria willing to share me their starter ?

Regards

Morne
 
Hi All,

I am in Johannesburg and I am urgently looking for some milk Kefir.
Does anyone have some to share?

I am also looking for a sourdough starter, this is not so urgent though.

Please PM me.

Regards,
ChiLLs
 
Hi all I'm in Cape Town and I looking for a small amount of sourdough starter as I somehow managed to kill my last wild batch. Can anyone please help.
 
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