Bread

them less that £1 a go for organic sourdough

How are you cooking them???

I think you're maybe over-feeding it, but unsure nope looks fine.

One thing that I've seen suggested (but I'm not sure if it's an issue in the UK) is to leave whatever water you want to use in a separate jar out overnight so that any chlorine added will evaporate

it's hard to get a starter going when room temp is really low for most of the day.

@branwen - yes, am going to try bottled water for that reason

@ChasnotRobert - I’m keeping it between 20 and 25 degrees most of the time (in the oven) but yes, it is only in winter I’ve not been able to get one to work

How are you measuring that temp in the oven? They are notoriously inaccurate even before you consider that they usually only have one or two spot sensors.

I would definitely try and keep it in an airing cupboard or similar if you have the chance.

Also I assume you're not in London? Otherwise I'm sure there is someone who could give you a working batch

we failed after several attempts last winter (i say "we", it was my son who has taken over sourdough baking here; i'm relegated to yeast bread).

tried again in spring and it worked first time. that one is still going strong.

edit: in e17 if anyone wants to collect some starter.

I’m putting a digital thermometer in there every few hours and adding a little heat when it reads below 20 - back up to about 25.

Maybe it’s a time of year thing, as @ChasnotRobert says.

Fair enough, that should be accurate enough then yeah

right - my order has arrived, will get baking this weekend and see how we go :)

It's impossible* to separate out the energy used for cooking bread Vs the rest of the energy bill so therefore it costs nothing 😁

*I CBA

Heh.

We're on an electricity meter so I got a rough idea, was another couple of quid ish, which was eye opening even if not much in the scheme of things.

I make sure I always do two loaves at the same time now, and try and use the heat before or after for something else as well

I feed 30g/30 a day.

Also I discard all but a teaspoon. Discard more.

Why feed with white? Use integral. It is better.

Room temp is fine for daily feeding. I only boost mine to 26C if I want it (levain) ready in 5h for making a loaf. So daily feeds just leave out. I cover it a muslin.

https://www.theperfectloaf.com/guides/sourdough-starter/

Even with energy costs it's still good value and better quality than we could find locally. Plus very occasionally the kids want to help so it's good for them too.

Oh and the added bonus of being something they kids eat without complaint!

Oh, yeah definitely wasn't trying to dissuade you in any way

Nice 'No Knead' loaf today, always a winner on the effort v result scale.

1 Attachment

cracking!

anyone have a midweek bread routine that's compatible with being out of the house from approx 07:00 to 18:00? and getting to bed by 22:00?

bread making is a weekend thing for me but sometimes it would be nice to have fresh bread in the week too.

You could do the No Knead method but instead of mixing in the evening and baking in the morning, mix in the morning and then bake when back from work. Would only take 5 mins in the morning before you left the house.

I used to do this, works well.

that could possibly work, i'll have a look.

I am looking for a low maintenance no knead sourdough recipe, which gives consistent results. Anyone have any. My go to Dan Lepard one requires a bit too much effort currently, and I need something I can get going in one of these
https://amzn.eu/d/gtk1Ypd
during the day, leave overnight and then bake the following morning.

Thanks in advance

Can you fold? Or is that 'kneeding'?

can fold, just don't want to take out of container to knead on flat surface until I need to final shape and put in banneton

Ok mine.

500 white
250 spelt
500-550 water
160 levain
16g salt

700 make levain by mixing whatever starter I have with 100/100 water flower. Put in oven with light on
1200 make dough by mixing white spelt and water, put in over.
1300 mix levain and salt into dough. Return to oven
1330 fold 4 times from each side
1400 repeat above
1430 repeat above
Leave to rest in oven untill risen 5h ISH
1900 ISH put on worktop and ball
1920 ISH fold from all sides and place into proofing bowl, cover and out in fridge.

Cook next day.
13

This is appropriation of the perfect loaf one.