Home made goodies
Vicki made this beautiful sourdough loaf and marmalade, in her kitchen yesterday, and I couldn't be more pleased. That bread is as good as, if not better, than some of the loaves I make!
She said in her email, it must be like I've given birth. Which made me smile, but I believe I can only be the support partner. Anyone who applies dedication to sourdough making, should be deemed the bearer of it. And I'm really chuffed for Vicki and her personal dedication to see her first loaf of sourdough through.
Well done Vicki!!
It does look fabulous, Chris. I was very impressed. You are a good teacher :-)
ReplyDeleteShe did a great job, didn't she Seeing people run with their own inspiration, makes sharing all worthwhile. :)
DeleteCongrats to Vicki, well done your bread looks wonderful. I have a question please, how do you resuscitate my poor "Camille"? Not sure how to do the CPR thing, I left poor Camille in the fridge (with the lid on, I know bad mama!), so poor Camille cant hold her breath that long, I have taken her out and apologized profusely, to which she has ignored me or is in a coma. I am going to wait 2 hours and then feed her and say a little prayer. Have you any other suggestions, other than requesting God for a minor miracle?? Thank you, Guida.
ReplyDeleteIt hasn't been over a week, so your chances of revival are really good. :)
DeleteRemove half the contents of the jar, and make some pancakes with it, if you like. With the half remaining, tip it into a bowl and feed 1/2 cup of flour and water (each), and stir well.
Be sure to stir a few times, in the 2-4 hours it will sit on the bench (if it's warm). What you want to see, is increased bubble activity and that will determine, when you repeat the same measurements of flour and water again.
After the second addition of flour and water, stir and leave out for an extra 1-2 hours. Make sure the bubbles are present and come to the surface, once you give it a stir. The yeasts love oxygenation.
You can then place it back in the jar, and into the fridge again. It can be used the next day, if you wish to bake with it. Be sure to leave it out of the fridge for two hours, before splitting and feeding again though. You don't have to bake with it, but it would be an idea to, 3-4 days later.
You can leave your starter in the fridge, for up to a week without feeding, but it will become deflated - much like Camille seems to be. Which is why I like to try and use mine every 3-4 days after feeding and placing back in the fridge. All the best. :)
Thank you Chris, Camille survived and excelled. I made my first sourdough bread tonight and it is delicious with just enough hint of sour, just the way I like it, I don't know how to send you a photo, but I was so over the moon I took quite a few. Thanks heaps. Guida
DeleteOh Guida, that's fantastic! Really pleased you made a loaf that you love. I'd personally love to see your happy snaps of success. You can send them to c.d.riley@optusnet.com.au
DeleteThanks. :)
Wow, both the sourdough loaf and the marmalade look terrific. And now I am reminded that I haven't had dinner as yet.
ReplyDeleteIt sounded like a busy day in the kitchen, for sure. And a great reward in eating it afterwards. :)
DeleteCongratulations Vicki, outstanding result, hope you are looking forward to playing with some variations following such great success.
ReplyDeleteA pullapart is next on my agenda. Thanks Chris.
Have fun everyone.
I hope to do a tutorial on the pull apart, but it might have to be different variation. :)
Deletehmmmm - deeper bread pans here we come.
ReplyDeleteI do like the deep pans. You can get a really high top loaf. :)
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