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First Bread

PostPosted: Mon Feb 08, 2010 12:17 pm
by Snags
Made my first sourdough today. :D

3 cups flour(oo)
1 1/2 tsp salt
I cup warm water,
2 tsp yeast (dry)
1/2tsp castor sugar
Pinch of old dough
(had a piece of this same mix size of a mandarin from a previous batch of pizzas)

Nead put in bowl greased with olive oil leave in fridge overnight
In the morning
Nead again and put into the fridge for 4 hours

Take out of fridge, shape and cut a few slashes

Bake on pizza stone in 230 C fan forced oven for 30 minutes

Great bread

PostPosted: Mon Feb 08, 2010 6:27 pm
by wheels
Congratulations. Bread making becomes an addiction so be careful, you'll end up talking to your starter as if it's your child! :lol:

Phil

PostPosted: Mon Feb 08, 2010 9:48 pm
by Snags
Just had the last 2 slices toasted for breakfast.
Best toast ever

Addiction has kicked in

Number 2 comming up

PostPosted: Sat Feb 13, 2010 6:13 am
by Snags
Number 2 was as above but instead of old dough, I added 3 tablespoons of greek style yoghurt and 2 table spoons of EV Olive Oil.

I made it into a long rectangle and smoothed the outside with more oil
then put on some sesame and nigella seeds.

Went well with my lamb koftas cooked on the hibashi and a little hommus and tabhouli

Had it toasted the next day excellent

I dont think I will buy bread again

PostPosted: Sat Feb 13, 2010 12:35 pm
by johnfb
Well done Snags
Any chance of a few photos to see your results and a step by step guide as I would be interrested in trying this
John

PostPosted: Sat Feb 13, 2010 1:48 pm
by Snags
Its quite a procedure to photograph my camera battery is virtually dead it holds a charge for only a few hours, but will give it a go the next loaf.

PostPosted: Fri Feb 26, 2010 8:01 am
by Snags
Just bought a new battery for the camera on Ebay it will take a few weeks to get here from Hong Kong.
Then I will bake and shoot.

PostPosted: Sun Apr 11, 2010 1:23 am
by Snags
Image

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PostPosted: Sun Apr 11, 2010 9:16 am
by saucisson
Nice:)

PostPosted: Fri Jan 21, 2011 11:41 am
by grisell
Looks gorgeous, Snags! :D

I use to take a shortcut. This Polish product

Image

is canned sourdough, actually intended for soups, and half a jar in the dough makes an excellent sourdough bread.

PostPosted: Sat Jan 22, 2011 6:28 am
by Snags
never seen that here before,but it looks really interesting
I'm sure some polish deli would have it ( I wouldn't have known what to ask for before)

Is it like a thickening agent as well as flavour adder for soups?


Since starting my baking I have gone on to develop a sour dough base
http://www.sourdoughbaker.com.au/starte ... nique.html

Though I still use the water that gets released from my home made Greek yoghurt as the liquid in a few loaves (its a good taste).

Baking has come in handy with the floods in Queensland the shops ran out of bread and milk a few times.
Lucky I drink my tea black