General Chat

I watched River Cottage last night, which featured the making of Sourdough Bread. I have long wanted to try this bread, and have printed off the recipe. Has anyone ever made this. I know it is a long process, but would like to know if anyone else has ever had a go at it.
Julia in Derbyshire

Not sure what is meant by sourdough, but I used to feed a block of yeast to keep it going, and I think you can do this with a piece of dough from a previous baking.

I've never made it, but it is my favourite bread.
I always order it when we go out for breakfast.

Someone was saying that all soudoughs come from one original "mother"

Deb

Here is an interesting site:

http://www.kitchenproject.com/history/sourdough.htm

Jean, you start off with just flour and water. No yeast and no sugar. Each day you feed it with more flour and water after you have taken some of the culture out of the oiginal. You keep the culture going for 7-10 days, then start to make it into bread and add salt. I am particularly interested because it does not use sugar. I increasingly find that 'shop-bought' bread is getting very sweet, which puts me off. I never did have a sweet tooth. Will get the flour tomorrow when I go to Morrisons, and get it started over the weekend. I am very curious to see how it turns out.
Julia in Derbyshire

Deb in Vancouver, Sourdough bread is not promoted much here, and you can only get it in a few of the larger supermarkets, but I have seen it often offered in TV chef type of programmes. If I like it and get the hang of it, I'll experiment with savoury and fruit flavourings.
Julia in Derbyshire

Hi Julia.

Oh please don't add other ingredients to it!
I think that the "sour" of the bread would be ruined.
If you do experiment, I think a savory would be much better than a sweet alternative.

You do relaise that now I have to go to the store to buy some for dinner :))

Deb in Vancouver, it was just an idea to try something different. How do you eat/ serve it in Vancouver, as I said, we are not used to eating it here.
I am of an age where to eat a slice of nice fesh bread with nothing but best butter on, was a treat. That is why I am trying to find something that will bring back those memories as I still like eating it that way.
Julia in Derbyshire

Hi Julia.

Served warm with a slathering of butter is the best way.
It also makes the best toast.

Deb

My husband is a trained baker.... started an apprenticeship at the ripe old age of THIRTEEN!!!

We watched that programme last night too, and he said there is another way of doing it, but since you have a recipe I'll leave it.

Enjoy your bread, nothing nicer than home made.
Deanna X

Deb in Vancouver you are making me salivate as I read your reply.
Deanna, I come from a long line of Bakers and Master Bakers, as I have found out from doing genealogy, which I do not find surprising. Both my sister and myself love baking and cooking, and I knew it had to be in the genes. However, it must have missed our mother, because she did not teach us to cook and bake, and could even burn rice pudding, good job I like the burnt skin. However, what she lacked in cooking skills, she made up for by being very hard working. I am going to start the 'mother' this weekend
PS Your husband did young, didn't he. I used to know someone who was a slaughterman, and had a licence to kill at 15 yrs
Julia in Derbyshire

This brings back memories, never ate it as bread. More like a dumpling, deep fried in hot oil. Cut in half and eaten with butter and/or jam, or curried mincemeat.

More commonly known as "vetkoek".

Does wonders for the figure.!

Lindy ;))))))))))

Yes Julia, he did start young bless him, but when we had a bakers strike .... he made all our bread.
Plus, when he tried for his IRISH old age pension.... they told him that it would have been illegal for him to start work at that age and would not start his pension pay outs until a date when he was .... I believe 15.
He did get a pension but I am still so very angree for him.
It is not as if it was a kings ransome anyway.
My mum was a good cook bless her.
I to this day am living proof, but the my husband also trained as a cook when eh joined the Merchant Navy.... my poor figure had NO CHANCE!!
Deanna X

Just had a huge slice with butter - yum.

Oh Julia and Deb, and Deanna, I wish I hadn't read this thread, now I am salivating too lol
I do have teacake that needs using up so will toast that and have a little butter on it, before I go to bed. More inches on my middle lol
My Mum was brilliant at making cakes and pastries and bread too, her hot cross buns were scrumptious. Sadly altho I used to help her bake, I didn't really continue it and don't do much at all now, but I do make better meals that she did, she was very set in her ways and only had a small repertoire of meals. Probably because she never had a lot of money to experiment with stuff when I was young. We never went hungry tho.

I recorded River Cottage but haven't watched it yet so will suggest when we do watch it, that o.h. starts some off, it will keep him occupied and maybe put him in a better mood, miserable old beggar.

Lizxx

Hi Liz - long time no see!

All over and done with our sons 24th birthday. Just in from the back yard.
Had a great dinner of spinach and ricotta lasagne, tossed salad, Italian sausage and garlic bread. Sourdough was there for the taking.

Our daughter made her big brother the most wonerful birthday cake.

I'm off school now until September 8th therefore I'm able to stay up late. I'm sure I'll catch you again soon.

Debxx

Dear All

Hello,

I love making very simple bread loaves or baby rolls.

Thery turn out okday not brillant.

The smell of bread anywhere is wonderful!

Good luck all bread-makers!

Very best wishes.
xx

I make my own bread every week, and have just been advised to make white for my OH's poor digestion. I only use 1 teaspoon of sugar to 4lbs of flour, just to feed the yeast and so it doesnt taste sweet. I have a large round plastic bowl that I have used to rise the dough for 40 yrs. Started when we had a bakers strike.