Bread baking question

[glasgowcyclist]

Can anyone tell me if a sourdough starter can only be used to make sourdough bread or could I use it to make standard breads?

I'd like to make both but it would simplify things if I only needed a single starter.

GC

 

[summerdays]

No idea, but I will watch with interest. I've been using a cheats sour dough starter to make some loaves and I've been enjoying those!

 

[glasgowcyclist]

[QUOTE 4364813, member: 76"]In my recent experience of these matters, I can tell you that a sourdough starter will produce sourdough bread! If you add enough flour then the distinct taste of sourdough will be reduced, but in my experience it will actually taste somewhat bland.

Is there a reason to not want the bread to be 'sourdough'?[/QUOTE]

I make plenty of bread using dried active yeast but I fancy trying it this way for a change and I've not tried making sourdough bread yet. I was hoping to kill two birds with one stone by only using a single starter. I should have realised from its name that sourdough starter would only make sourdough bread.

GC

 

[philk56]

What is the starter? If making normal bread I don't use any form of starter just dried yeast (is that the starter? ). I tried a cheat's sourdough once using natural yoghurt and thay came out pretty good.

 

[Old jon]

I happily use sourdough to raise a loaf, do not use any yeast in the recipe. Proportions are usually 325g water, 200g sourdough and 500g flour, plus the salt and anything else you want to put in. If you are using dried fruit you will need extra water. A copy of Dan Lepard's book, The HandMade Loaf was my starter on this side of baking, it may still be available.

 

[glasgowcyclist]

I happily use sourdough to raise a loaf, do not use any yeast in the recipe. Proportions are usually 325g water, 200g sourdough and 500g flour, plus the salt and anything else you want to put in. If you are using dried fruit you will need extra water. A copy of Dan Lepard's book, The HandMade Loaf was my starter on this side of baking, it may still be available.

Thanks. I've already ordered Bread Matters; Why and How to Make Your Own by Andrew Whitley.

GC

 

[glasgowcyclist]

[QUOTE 4365069, member: 76"]It magically produces a whole range of enzymes and natural agents that cause the dough to rise, and no yeast is used.[/QUOTE]

My understanding was that the flour & water mixture is colonised by naturally occurring yeast in the atmosphere, together with other friendly bacteria.

GC

 

[User169]

My understanding was that the flour & water mixture is colonised by naturally occurring yeast in the atmosphere, together with other friendly bacteria.

GC

Correct. Mainly Saccharomyces and Candida yeasts and Lactobacillus bacteria.

 

[glasgowcyclist]

[QUOTE 4365499, member: 76"]try sourdough pizza bases with a simple tomato and cheese topping, that takes it up a notch[/QUOTE]

I will try that. It's very difficult to get decent pizza anywhere these days so I may as well experiment with my own.

GC