Hi Steve,
Oh excellent, I have that recipe saved in Paprika though haven’t made it. By
all accounts, rye ferments more quickly than wheat and makes a fast,
beginner-friendly starter and excellent dough as a result (as well, of course,
because of the flavour it brings) but I wasn’t going there. I wanted to start
simple. I didn’t temperature control anything and my starter was ready when it
was ready. (I took notes of everything I did, too! Diary of a sourdough starter
haha.) I never evolved from simple, and once I struck on my sourdough spelt
loaf I stuck with it. I’m just using plain white baker’s flour for my bread at
the moment and we’re both loving it. Still have organic unbleached baker’s
flour and organic spelt in the pantry, which I’m hoping to use when (sigh) we
move and I resurrect my starter again…
Would love to see your Cuadra!
Vicki. :-)
On 11 May 2021, at 6:29 pm, Tilden, Steve ST
<Steve.Tilden@xxxxxxxxxxxxxxxxxx> wrote:
Hi Vicki
I started off like Dorothy...from the beginning of course.
Beginner's Sourdough Bread | The Perfect Loaf
<https://www.theperfectloaf.com/beginners-sourdough-bread/>
I followed the instructions meticulously, making sure Hubert was well fed
and pumping, and paying careful attention to that ingredient temperature.
Basically my fridge top was a good proofing temperature (24C) , with the cup
warmer of my Cuadra Nuevo Era making a rapid temperature increaser post
coffee making (wow …talk about bread porn…I will take a shot of these 2
together as my Cuadra is one sexy red Coffee Machine).
Banneton made a huge help.
Cheers
Steve
From: oz-food-bounce@xxxxxxxxxxxxx <mailto:oz-food-bounce@xxxxxxxxxxxxx>
[mailto:oz-food-bounce@xxxxxxxxxxxxx ;<mailto:oz-food-bounce@xxxxxxxxxxxxx>]
On Behalf Of Vicki Taylor
Sent: Tuesday, 11 May 2021 6:48 AM
To: oz-food@xxxxxxxxxxxxx <mailto:oz-food@xxxxxxxxxxxxx>
Subject: [oz-food] Re: Mothers Day
Hi Steve,
What recipe did you use for the sourdough?
I started out with the Bourke Street Bakery starter and the Sourdough Bread,
which was nice but required using and dirtying the Thermomix haha, so I
quickly moved to a no-knead high hydration dough and never looked back. Just
a few stretch-and-turns to help it along the way.
Having said that, my technique has improved since I first started with the
BSB bread and it might be worth a try again should I ever go back to
sourdough! This was my first attempt (I do miss my banneton now I’m baking
bread again… it’s in a box somewhere!):
<image001.jpg>
<image002.jpg>
Vicki. :-)
On 10 May 2021, at 8:00 am, Tilden, Steve ST <Steve.Tilden@xxxxxxxxxxxxxxxxxx
<mailto:Steve.Tilden@xxxxxxxxxxxxxxxxxx>> wrote:
Hi Susan and Vicki
Thanks for your kind thoughts, and it was definitely my first sourdough. I
stuck to the process to the letter. I thought mine was burnt too, but it was
good – the way I like it nice and dark (but not burnt). The top of the
fridge is great for maintain a steady warm temperature at around 24C. Will
see how things go when the weather cools more. Perhaps it was Hubert and the
Gerringong sourdough starter strains…
I do like that there is minimal kneading of the bread. And I tried to keep a
light touch. But I did make a few errors – like forgetting which side the
seam was on when I put the dough into the Benetton.
This week I will use the other starter I have obtained from a friend – it is
7 years old. Then I will keep the best of the two. My dad always makes his
own – in a breadmaker with bought wholegrain mixture. He is keen to have a
go at sourdough, but I made sure to emphasise that he has to stick to
process and handmake.
Cheers
Steve
From: oz-food-bounce@xxxxxxxxxxxxx <mailto:oz-food-bounce@xxxxxxxxxxxxx>
[mailto:oz-food-bounce@xxxxxxxxxxxxx ;<mailto:oz-food-bounce@xxxxxxxxxxxxx>]
On Behalf Of Vicki Taylor
Sent: Sunday, 9 May 2021 6:48 PM
To: oz-food@xxxxxxxxxxxxx <mailto:oz-food@xxxxxxxxxxxxx>
Subject: [oz-food] Re: Mothers Day
Hi Susan and Steve,
Steve’s loaf turned out brilliantly. Hard to believe it was your first
attempt, Steve! So so good.
Whereas I managed to burn my bread today! First time ever! I was devastated
(well, okay, quite disappointed, anyway haha) but Dohn said it will be fine
inside, let’s see when we slice it. And it was beautiful inside, so light and
airy, just needed the crust at the top of each slice trimmed off. A real
shame about that, because even burnt the crust was delightfully thin and
crispy. But I’m so glad not to waste it. It was a nice big loaf, ⅔ of the
full recipe (still the Bourke Street Bakery one), and even after I cut the
kneading time in half this time, more in line with Thermomix bread recipes (I
use my Thermomix to knead), it was still lovely.
Vicki. :-)
<image001.jpg><image002.jpg>
Vicki. :-)
On 9 May 2021, at 6:33 pm, Susan Yuen <susan.yuen@xxxxxxxxx
<mailto:susan.yuen@xxxxxxxxx>> wrote:
Hi Steve,
That bread looks sooo good. I have never succeeded with breads,
even failing with the no-knead bread recipe everyone says is idiot-proof...!
Susan
On Sun, 9 May 2021 at 04:55, Tilden, Steve ST
<Steve.Tilden@xxxxxxxxxxxxxxxxxx <mailto:Steve.Tilden@xxxxxxxxxxxxxxxxxx>>
wrote:
Hi Vicki
Happy Mothers Day to you, and all the mums on the list.
The Osso Bucco looks great – I love Osso Bucco in Winter.
I'm working today so we did all our stuff yesterday. Bacon and eggs for Jen
for breakfast, with the specialty being my sourdough "son of Hubert". And a
very proud father is was too, with the bread delicious, with a fair crumb and
a dark, caramelised and very thick chewy crust. Although this is darker as it
has some Rye, I would cook it a tiny bit less so not quite as dark.
We went to my brothers for lunch yesterday, a beautiful day after 3 days of
torrential rain. I took along a Potato Dauphinoise, and he did Lobster
(Southern Crayfish) Mornays of sort, though more Bisque like with the sauce
than mornay. He has a permanent Crayfish trap locally and the crays were
delicious, although I'm not a huge fan of crayfish, and certainly wouldn't
pay for them.
Cheers
Steve
<image001.jpg>
<image002.jpg>
-----Original Message-----
From: oz-food-bounce@xxxxxxxxxxxxx <mailto:oz-food-bounce@xxxxxxxxxxxxx>
[mailto:oz-food-bounce@xxxxxxxxxxxxx ;<mailto:oz-food-bounce@xxxxxxxxxxxxx>]
On Behalf Of Vicki Taylor
Sent: Saturday, 8 May 2021 8:24 AM
To: oz-food@xxxxxxxxxxxxx <mailto:oz-food@xxxxxxxxxxxxx>
Subject: [oz-food] Mothers Day
Hello folks! I hope everyone is happy and well. For those who aren’t, I am
sending you my best supportive and healing vibes across cyberspace.
Mothers Day has sort of snuck up on me this year. No celebrations for me – my
kids and my mum are in a different state. I sent Mum a gift and card a couple
of weeks ago, obligations fulfilled, moving right along, don’t want to think
about it…
But I remember last year Steve was looking at doing something special for
Jen, so I wondered what those of us who celebrate Mothers Day in May are
planning – if anything!
What are you cooking this weekend?
Vicki. :-)
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