moonshadow
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I have heard of starters being kept in the fridge for a year!
ps that bread looks very yummy - recipe?
ps that bread looks very yummy - recipe?
This is what I do, Sue.
You've been baking much longer than I have and won't need all the information I've included here, but I thought that it might be of interest to others.
COLIN’S NO-KNEAD SOURDOUGH BREAD RECIPE
Ingredients
400g strong white flour
100g strong wholemeal flour
50-150g active starter
water to make starter up to 400g
12g ( 2 teaspoons) salt
100g seeds if desired
Method
Day 1:
Feed your starter with flour and water to make a fairly stiff batter-like mix. About three quarters of a jam jar in total is a good quantity to make up.
Pour half of the three quarters of the jar of ‘batter mix’ into a second jam jar. You now have two jam jars a bit less than half full of ‘batter mix’. One of the jars will be used for the sourdough bread you are about to make and the second will be used as a the starter for your next sourdough loaf.
Put an elastic band around the jars at the level of the ‘batter mix’. This will let you see how your starter increases in volume as it develops.
Leave both jars overnight to get bubbly.
Day 2:
Put one of your jars of bubbly starter in the fridge for your next loaf.
Pour the contents of the other jar into a mixing bowl.
Add water to make the total up to 400g.
Add the salt and stir to dissolve the salt and mix in the starter.
Add the flour and seeds (if used) and mix until just combined. I use a plastic scraper for this, thus keeping my hands clean.
Leave for 20-60 mins then, using the plastic scraper, fold the dough in from the edge and into itself ~8 times.
Cover and leave to double in size overnight.
Day 3:
Once doubled, and again using the plastic scraper, fold the dough in from the edge and into itself 6-8 times.
Line the bottom and sides of a casserole dish with baking paper and lightly flour the base.
Tip the dough into the middle of the casserole dish, replace the lid and leave to ‘prove’ for 1-4 hours. (Some people do this ‘proving’ in the fridge overnight).
Lightly flour the top of the dough and score the top with a fancy pattern using a sharp knife (the scoring controls where the loaf will split as it expands).
Put the lid back on the casserole and place in an oven preheated to 250°C oven. Bake at for about 45 mins.
Remove casserole lid and bake for a further ~15 mins until the crust is the way you like it.
Remove loaf. It should sound hollow when tapped on the base.
Leave on a wire rack to cool before slicing and enjoying.
The loaf will have a long life if kept in a plastic bag or sealed container in the fridge.
Colin
I make pancakes when I acquire too much starter ....View attachment 56180
Thay look great, some butter and I could eat them all in one go mmmmmmmI make pancakes when I acquire too much starter ....View attachment 56180
Maple syrup!Thay look great, some butter and I could eat them all in one go mmmmmmm
Took my eye off the ball (bread) ! Cooking time too long for my fan ovenView attachment 56226
I prefer a higher bake on my loaves, Sue. The loaf you show here would suit me very well indeed.
BTW, I like the scoring on this one.
Colin
Lovely, happy memories of camping there. The tourists don't look as they are social distancing though!Actually, Sue, I'd rather have a higher bake, but for lunch overlooking this:
View attachment 56250
.......it suited me very well indeed.
Colin
They look lovely!
We also make pancakes with the sourdough starter, absolutely lovelyI make pancakes when I acquire too much starter ....View attachment 56180