No smilies, no avatars, no flashing gifs. Just discuss the issues of the day, from last night's telly via football to science or philosophy.
Started by Verdigris on Apr 10, 2020 11:02:30 PM
Corona bread thread

With all the time, many of us have, to play-dough, I thought a separate bread making thread would be useful for swapping tips and recipes, reporting triumphs and disasters, and generally wasting time, in the time-honoured JtT way.

Ginmonkey - 10 Apr 2020 23:06:01 (#1 of 777)

Just taken my first sourdough out of the oven. It looks ok. Tomorrow will tell.

Verdigris - 10 Apr 2020 23:10:43 (#2 of 777)

I've gone down the sourdough route, owing to lack of yeast in shops and having various, 4 years out of date, bags of flour, from when I last was firing up the Bifinett.

Made my first loaf last night. It was quite edible, considering I hadn't let the starter feed for the full 12 hours since the postie handed it over, the flour being stale and me making up a recipe based on reading what I could find on bread machine sourdough (not all that much).

Immediately re-fed the starter but gave it 18 hours to fizz. Smelled much sourer. Made what I hoped would be a hassle-saving modification to the recipe. Got a more symmetrical loaf but it looks, and feels, a bit puddingy. I'll see how it tastes tomorrow.

Yersinia - 10 Apr 2020 23:16:39 (#3 of 777)

Today's loaf was a no-knead boule made of Dove's Malthouse flour. I made double the dough I needed, the other half went in the fridge, and I have added some chopped lightly toasted walnuts that I had tossed in a little sesame oil and honey.

I will be baking it tomorrow.

Ginmonkey - 10 Apr 2020 23:18:45 (#4 of 777)

My starter was made last week, it has taken a good 8 days to get nice and lively.

I need to rehome it to the fridge tomorrow.

JohnIlly - 10 Apr 2020 23:20:22 (#5 of 777)

Except for wholemeal, flour keeps for a long time.

moto748 - 10 Apr 2020 23:25:21 (#6 of 777)

But not forever, hence sieving. I still have yeast, so am making ordinary bread, but have started a SD starter as mentioned on t'other thread.

Verdigris - 10 Apr 2020 23:25:40 (#7 of 777)

My starter was made last week, it has taken a good 8 days to get nice and lively.

I thought about making my own but in the end bought a live starter off the interwebz. I thought £13-odd a bit steep but I was fortunate that it coincided with an Amazon £10 vulture, so bargain! It has an impeccable pedigree; a San Francisco strain via the Lake District, organic, rye flour fed and with a hygiene report.

It certainly sprang into action when I fed it, even though the best before date on the flour was 2016.

JohnIlly - 10 Apr 2020 23:26:31 (#8 of 777)

But not forever, hence sieving.

That will find the mites.

moto748 - 10 Apr 2020 23:29:29 (#9 of 777)


Verdigris - 10 Apr 2020 23:30:34 (#10 of 777)

Except for wholemeal, flour keeps for a long time.

I was surprised to find that none of my flour, white, wholemeal and rye, was rancid, even though they were all 4 years after best before. The white and wholemeal I've used were even open, although I'd sealed them up in a plastic bag, as well.

The flours are a bit "packed" but I just measure them all into a bowl and mix and fluff them up with a balloon whisk.

JohnIlly - 10 Apr 2020 23:36:46 (#11 of 777)

It's the residual oil in wholemeal which can go rancid.

Verdigris - 10 Apr 2020 23:37:26 (#12 of 777)

It's the residual oil in wholemeal which can go rancid.

I know. Mine passes the sniff and the taste test.

CarlosFandango - 10 Apr 2020 23:38:54 (#13 of 777)

About 3, maybe 4 years ago I took big bags of Chapatti atta to 'my' remote mountain hideaway. A brown and a white. They've been kept in pretty well-sealed opaque containers, which are really sold for brining and keeping olives. It has kept astonishingly well, and actually smells kind of fresh and inviting when you open it.

That's my flour in a container story.

JohnIlly - 10 Apr 2020 23:40:03 (#14 of 777)

I suppose that keeping it in a cool place helps.

Verdigris - 10 Apr 2020 23:41:26 (#15 of 777)

I think my flour has been helped by being in a low cupboard in an unheated kitchen, so little temperature variation.

hailesaladdie - 10 Apr 2020 23:46:18 (#16 of 777)

Sadly lost my sourdough culture a couple of years ago, due to an extended holiday, and haven't revived another one since. Yeast stocks remain good, though (and I don't think I could get the timing of a sourdough right with a 3yo to entertain). My favourite recipe, though, was always the pain de campagne, substituting about 5-10% of the flour with rye flour.

I do enjoy using pre-ferments, though.

ishyomah - 11 Apr 2020 08:01:10 (#17 of 777)


All this sourdough discussion is very interesting. I've never tried it before.

Tricyrtis - 11 Apr 2020 08:08:05 (#18 of 777)

Good thread.

I made a sourdough starter about five years ago and it's still going nicely. Every so often I freeze some, just in case.

It was this guy I got started with:

I'd been looking for simple instructions but kept seeing vids where people went on and on about how passionate they were about bread and I'm thinking 'Just give me the fucking instructions!'. Then I came across Max Rasmussen who does just that. He's got some great recipes.

Ginmonkey - 11 Apr 2020 08:33:06 (#19 of 777)

So last night's loaf is pretty tasty.

I think the next one could do with a slightly longer prove and a bit more salt.

Ginmonkey - 11 Apr 2020 08:35:59 (#20 of 777)

Also has anyone tried sourdough with granary flour? My white flour stocks are depleting.

Check Subscriptions
Home » Food and Drink