My latest experiment, which seems to work, is to wrap her up in a towel after feeding her equal parts unbleached Bakers flour and water before putting her in a Woolies insulated bag with a water bottle. Then I zip up the bag and leave her to adjust to the change in temperature. So far so good!
I am in a bit of a routine and make two sandwich loaves twice a week which are sliced and put in the freezer to use in the sandwich maker at lunchtime most days. The basic recipe I use is from Celia's Fig Jam and Lime Cordial which I have mentioned before and I have adjusted the amounts and added ingredients to see what I am happy with in the end.
I have experimented with using the whole amount of starter after it is fed a couple of times and that doesn't seem to be a problem but I am only a beginner so more experienced sourdough bakers are probably sighing when they read that so if I shouldn't do that for any reason do let me know in the comments or use the contact form if you can't leave a comment as some people don't seem to be able to for a reason unbeknown to me as I am not all that techy.
I have tried slashing loaves down the centre...
...not slashing them at all....
...and slashing them across to see how they turn out.
In the recipe I have been using I usually mix up a couple of flours such as Atta flour, wholemeal spelt or rye flour with the 00 flour to get the required amount and that has usually turned out well except for the last loaves when I just used spelt and rye flour and forgot the 00 flour and I wasn't all that happy with the dry crust on those. I like this recipe as there aren't the big holes in the finished loaf that there are in some of the other sourdough loaves which is great for sandwiches.
Here is my version of Celia's Sourdough White Sandwich Loaf recipe. I have used one and a half times the ingredients of the original to fill the new tins I picked up recently at the Op Shop.
300g sourdough starter or however much I have after feeding Gertrude
525g Bakers flour
525g 00 flour (I mix other flours with the 00 flour to make up 525g)
22g Olive Oil oil
14g sea salt
1/4c sunflower seeds
The recipe includes brown sugar but I have left this out the last couple of times to see if it makes a difference and I can't notice any.
I then follow Celia's instructions in the Basic Sourdough Tutorial. I am not sure the proportions are correct by using one and a half times the ingredients but I am sure someone who is more experienced can let me know if you shouldn't do that.
I have been reading Yoki Mardewi's Wild Sourdough ...By Hand which I bought a few months back and she has a recipe for a sandwich loaf which uses milk so I want to give that a try soon. There are some recipes on her website if you are interested in trying any out. I would also like to learn more about baking with sprouted flours which sounds very interesting. Have you ever done that if you make sourdough loaves?
Have a great weekend everyone. It is supposed to rain here but none has arrived as yet but there has been some in the North West of Queensland which is always a good thing and the water never goes astray up there. The Camellia Show and Garden Expo starts here tomorrow so hopefully it won't be a washout. I am hoping to go if it isn't too wet.