Houthakker
A Happy Wanderer
- Location
- Lancashire coast
Just started my first sourdough starter. Hope to be giving it a try this weekend.
The bakers' thread
- Thread starter glasgowcyclist
- Start date
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Dave 123
Legendary Member
- Location
- Cambridgeshire alps
Exciting. Any idea what you want to bake?
neil_merseyside
Guru
- Location
- Wirral
Tangy fattish but mostly flat bread for a first attempt (or was that just me?)
Or with mouseholes like cathedrals (oh that was me too wasn't it?)
All edible though!
Reynard
Guru
- Location
- Cambridgeshire, UK
The only downside to bread with big holes in it is that the toppings always fall through the holes... 
Houthakker
A Happy Wanderer
- Location
- Lancashire coast
Planning on starting with just a plain white loaf, expect to take a few times to get the feel for it though.
neil_merseyside
Guru
- Location
- Wirral
The only downside to bread with big holes in it is that the toppings always fall through the holes...
Cheese and ham to the rescue here, though you can laminate any loose filling with sliced ham[1].
Or at a push a lettuce leaf might be actually useful
[1] ox tongue, haslet, corned beef, smoked salmon etc.
Reynard
Guru
- Location
- Cambridgeshire, UK
Cheese and ham to the rescue here, though you can laminate any loose filling with sliced ham[1].
Or at a push a lettuce leaf might be actually useful
[1] ox tongue, haslet, corned beef, smoked salmon etc.
Yebbut spreading the butter on is a right PITA...
As for marmalade, forget it...
glasgowcyclist
Charming but somewhat feckless
- Location
- Scotland
glasgowcyclist
Charming but somewhat feckless
- Location
- Scotland
Fresh from the oven, two soured cream sandwich loafs. Well, yoghurt loafs as I didn't have any soured cream and yoghurt works just as well.
Houthakker
A Happy Wanderer
- Location
- Lancashire coast
Not quite as well as I'd hoped but OK. Dough was very sticky, even after the final shape. Followed instructions from "Bake with Jack" which has no kneading, just a stretch and fold technique, and it came out a little flatter than I expected (Spread when out of the mould, probably cos it was wetter that I think it should have been) Taste was very good though, even Mrs H said it was nice and she's not a great sourdough fan. Now Ive got a starter going will try again next week. Might try Paul Hollywoods recipies which has more kneading in it.
as we ate the full loaf yesterday/today just made a 50/50 plain/wholemeal loaf which was really well risen and tasty. Do love that first slice when still warm from the oven!
glasgowcyclist
Charming but somewhat feckless
- Location
- Scotland
If mine does that I bake in an enamelled pot. That keeps it from spreading so that the only movement is upwards. I've saved a few that way.
I like that idea, searching now for a suitable pot.
glasgowcyclist
Charming but somewhat feckless
- Location
- Scotland
I got mine in Lidl, it's a copy of the Le Creuset style but a fraction of the price. About £20 instead of £150.
Reynard
Guru
- Location
- Cambridgeshire, UK
Or if you're doing batards, one of those terracotta Mason Cash bakers works a treat.
