AmbyT, as long as it smells good, your fine. The separation happens when your starter is a bit too wet. The particles separate out and the water pressure pushes the flour down. You can just shake/mix it up, add a touch more flour to your sponge, and you'll be fine. If you'd like the separation to stop, just mix your starter slightly thicker at the next feeding. Looks like I'm a few months late here, but hopefully it's working out for you now!
- Makes 1 loaf
- For the starter
- •Up to 1kg strong bread flour – including at least 50% wholegrain flour
- For the sponge
- •About 100ml active starter
- •250g strong bread flour (white, wholemeal or a mixture)
- •300ml warm water
- For each loaf
- •250g strong bread flour (white, wholemeal or a mixture)
- •1 tbsp olive or rapeseed oil (optional)
- •10g salt
I don't know if I'm doing so etching wrong but my Starter keeps separating, it smells right but is it meant to separate? It got bubbles and went thru the different smells, it currently smells like a yeasty, sweet fermented smell.
I tried to make a loaf, I think it was too wet because it flattened out and barely rose, however it tasted great! Lol
I've just made a new sponge that's already looking better than my last so will see but I'd love to know if everyone else's separates and if it's normal or if it's because of a specific reason.
i have a fan oven - my first attempt at this recipe burnt because i forgot recipes are normally cooked at lower temperatures in fan ovens. can anyone suggest the right temp. for fan ovens. i was thinking 230 to start then down to 180. any suggestions please??
Made Sourdough once before but used a different recipe. That one went off and I had to throw it away. Now I have made this one and so far so good!
I use a breadmaker to make the dough. I use the normal dough cycle and just leave it in the machine after it has finished. When the dough has risen I tip it out onto a warm baking tray and bake in the oven. The whole process takes about 8 to 12hrs depending on the temperature of your kitchen!
I do find if the starter is too strong or I use too much, it can hinder the rise (something to do with the acid I think)
I have baking sourdough almost daily for 3 weeks, its become a bit of an obsession, but i am getting perfect results now. I am using this recipe, except using 100 g wholemeal rye + 200g strong white flour in the sponge. The One big change which works everytime is to bake loaf in a cast iron casserole dish (large oval Le Cruset), with the Lid on for the first 25 minutes at 250 C, then remove lid for final 25 minutes at 200C. No need to steam. The casserole is heated in the oven 15 minutes before the dough is carefully put in- be carefull its hot, especially when handling lid, oven gloves a must. This 'Dutch Oven' method results in great oven spring and a crisp golden crust. Well worth a try
Great recipe which takes the mystique out of sourdough baking, and more to the point works really well. I used Marks and spencer strong white bread flour with about 15% wholemeal rye four in both starter and dough. My starter activated in hours, and turned sweet and beery after just four days- I think the small amount of whole meal rye may have helped here.. I used a pre heated pizza stone, and steamed the oven with a tray of boiling water, which I removed after 15 minutes. Result was a perfect crisp loaf. Thanks Hugh
This is basically the same recipe as in the River Cottage Bread book, minus the instructions to knock back at hourly intervals two or three times after the first rising. I've been making sourdough for many years and have tried many, many recipes. This one is the only recipe that's resulted in what I consider to be the perfect loaf. As far as water is concerned, I've never used anything but tap water. My current starter is nearly four years old. I keep it in the fridge and feed it once a week, always using the same proportions (by volume) of flour and water.
I tried this in the weekend. I used the same recipe but adjusted the amount of water. One loaf was moist and ended up flat after not holding shape after the proving basket, the other loaf had less water and held a lovely shape out of the basket. The structure inside was different too, the moister loaf had larger air pockets while the drier mix was firmer. Any ideas on what is going on? Ta.
Well, I've worked out why I was getting overly-hydrated dough and rather flat loaves from this recipe. The ingredient list on the left says 250g flour for each loaf but the directions say add 300g per loaf!
Does nobody proof read articles here?!? Tut tut. ;)
Ah well, next time I try this recipe, I'll be sure to add enough flour...
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