Anyone here into making sourdough bread?

[Hop Bomb]

Pm sent

[AdeFlesk]

Ive been reading their blog http://tartine-bread.blogspot.ie/  & they go in to detail about fermenting over longer periods for a much better bread. 17 hours in the fridge after the initial pulling & folding every half hour. Ive got mine in there since 1am last night. Will be baking this eve so fingers crossed I get the rise Im after.

Thanks for listing that blog, very tempted in buying the book after watching all the video's of the baker Chad Robertson from tartine well worth watching to inspire even more.

https://www.youtube.com/watch?v=cIIjV6s-0cA

https://www.youtube.com/watch?v=r5kKeKSfyOE

[cruiscinlan]

Me too! Have a starter in Drumcondra if anyone would like some to start their own.

[NeillC]

Nice, a sourdough thread. Like a bit of baking. I've had starters on the go at various times and then don't use them enough and let them die off. Got one going again before Christmas. I use the river cottage handbook recipe. Cup of flour and s cup of water. Feed with the same daily then pour out half before feeding from day 3 on. Usually I start it with whole grain flour then convert it to white once active. I use their recipes too. It tends to be a sponge overnight then 3-4x1hr proves then a 4 hr one in the basket.

Following this bake I neglected my starter. Left it in the fridge for over a month without feeding. When I opened it it smelt really strongly of airfix glue. Few feeds and it seems to have revived though. I'll have to get a few loaves on the go again soon.

[lordstilton]

Super looking bread

[NeillC]

To be honest, it was a bit firmer/heavier than it usually comes out. Not sure if my starter was active enough. Still tasted good.

Fore anyone looking for a kneeding technique, particularly high hydration, check out Richard Bertinet. Works really well.

http://youtu.be/kXV8mayG3W0

[Will_D]

That video taught me a lot!

Brill - many thanks

[LordEoin]

I spent half the day watching people make sourdough starters on youtube.
Lets see where this leads me 

[cruiscinlan]

If you're in Dublin let me know and you can have some of my starter.

[LordEoin]

Thank you.
Mine's all started and alive now. I'm feeding it daily and it's getting strong.
What do you feed yours?
I wanted to get a loaf on this weeekend but the oven decided to die and I'm still waiting on a part for it

[cruiscinlan]

No bother. Sounds like you're good to go so.

I feed it with 125g strong white, 125g wholewheat and 250g water as the recipe I use needs a 500g poolish starter, I don't do anything too complicated I follow this guide here http://stellaculinary.com/podcasts/video/how-to-make-a-basic-loaf-of-sourdough-bread-video-recipe.

Mind you I've often put it in the oven after only 4 hours or even 3, and got enough spring out of it.  On a 9-5 its the only way I can have bread during the week.

[LordEoin]

i was feeding it 50:50 wholemeal:rye and it was bursting into life and pretty much doubling in size after about 2 hours.
fed it just strong white today as recommended on a few videos and it's bubbly but not risen much.
Might try wholemeal:strongWhite tomorrow and see how it reacts

[LordEoin]

not a bad first attempt

[cruiscinlan]

Anyone know sources of strong white flour in bulk i.e. 10kg or 16kg in Dublin at all?

Also looking for rye flour if anyone knows where to get it?

[Eoin]

Anyone know sources of strong white flour in bulk i.e. 10kg or 16kg in Dublin at all?

Also looking for rye flour if anyone knows where to get it?

I buy it in the Polish shop now, at about a euro a kg for typ 550 luksusowa.

They also do Rye flour, a little more expensive at about 1.50 a KG.