First Bread

[Snags]

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

[wheels]

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

Phil

[Snags]

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

Addiction has kicked in

Number 2 comming up

[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

[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

[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.

[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.

[Snags]

[saucisson]

Nice:)

[grisell]

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.

[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