www.sausagemaking.org

Made my first sourdough today.

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

Congratulations. Bread making becomes an addiction so be careful, you'll end up talking to your starter as if it's your child!

Phil

Just had the last 2 slices toasted for breakfast.
Best toast ever

Addiction has kicked in

Number 2 comming up

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

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

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.

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.

Nice:)

Looks gorgeous, Snags!

I use to take a shortcut. This Polish product



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

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