tag:blogger.com,1999:blog-1556636739806282968.post862326973185286609..comments2024-03-20T21:54:36.152+10:00Comments on Going Grey and Slightly Green: Sourdough ChallengeNanna Chelhttp://www.blogger.com/profile/07500527266771727074noreply@blogger.comBlogger18125tag:blogger.com,1999:blog-1556636739806282968.post-81385346037208046972017-05-01T10:17:25.243+10:002017-05-01T10:17:25.243+10:00I'm impressed! I've never attempted sourd...I'm impressed! I've never attempted sourdough. I wouldn't say that baking is one of my strongest skills.Juliehttps://www.blogger.com/profile/00193278804750154921noreply@blogger.comtag:blogger.com,1999:blog-1556636739806282968.post-31960408619816651952017-04-30T07:26:54.594+10:002017-04-30T07:26:54.594+10:00It is fun experimenting, JES. It is getting colder...It is fun experimenting, JES. It is getting colder here so that makes it a bit more tricky but not impossible. I can always get the dough to rise in a warm car in winter if necessary. Nanna Chelhttps://www.blogger.com/profile/07500527266771727074noreply@blogger.comtag:blogger.com,1999:blog-1556636739806282968.post-18631253791253211682017-04-30T07:24:04.354+10:002017-04-30T07:24:04.354+10:00Sally, I still consider myself a beginner as none ...Sally, I still consider myself a beginner as none of my soaps are perfect so just as well I am not selling them. They are okay for us though as at the end of the day it all goes down the drain, doesn't it? :-)Nanna Chelhttps://www.blogger.com/profile/07500527266771727074noreply@blogger.comtag:blogger.com,1999:blog-1556636739806282968.post-36032214753500140562017-04-30T07:22:05.519+10:002017-04-30T07:22:05.519+10:00Annabel, Gertrude has spread around the country an...Annabel, Gertrude has spread around the country and I hope she is behaving wherever she is. LOL!Nanna Chelhttps://www.blogger.com/profile/07500527266771727074noreply@blogger.comtag:blogger.com,1999:blog-1556636739806282968.post-18034986117096887762017-04-29T23:13:12.627+10:002017-04-29T23:13:12.627+10:00Your sourdough looks amazing! We have begun experi...Your sourdough looks amazing! We have begun experimenting and are loving it! Of course, there is nothing like sourdough pizza... We aren't yet to the slashing stage you are at yet... still beginners but I can't wait to get there! Thanks for sharing these ideas!JEShttps://www.blogger.com/profile/08300505126646960374noreply@blogger.comtag:blogger.com,1999:blog-1556636739806282968.post-45286301403085454542017-04-27T20:48:22.226+10:002017-04-27T20:48:22.226+10:00Sourdough bread making is one of the most enjoyabl...Sourdough bread making is one of the most enjoyable tasks in my self sufficient routine Chel, and soap making is such fun too. Both of these skills I learned from our circle of blog friends. Thank heaven for you and all of them. I reckon you should be teaching a class on soap making with your wonderful skills. :)Jembella Farmhttps://www.blogger.com/profile/07646075804716647311noreply@blogger.comtag:blogger.com,1999:blog-1556636739806282968.post-45496411318820940602017-04-27T15:52:22.658+10:002017-04-27T15:52:22.658+10:00Dear Nanna Chel, The sour dough you started me on ...Dear Nanna Chel, The sour dough you started me on has been one of the best things I ever learned! It just goes on and on. And I think I have started 6 new sour dough makers so far. It really is an asset. <br />All those soaps look amazing. I also think learning things is the best fun and there is so much to learn! With love Annabel.xxxAnnabelhttps://www.blogger.com/profile/09027539528156492413noreply@blogger.comtag:blogger.com,1999:blog-1556636739806282968.post-9875144148072739792017-04-27T07:40:44.584+10:002017-04-27T07:40:44.584+10:00Mrs. Meagre more experiments coming up I can tell ...Mrs. Meagre more experiments coming up I can tell :-) Both bread and soap experiments should keep my mind active by learning new things. Nanna Chelhttps://www.blogger.com/profile/07500527266771727074noreply@blogger.comtag:blogger.com,1999:blog-1556636739806282968.post-77934639031964274432017-04-27T07:38:44.161+10:002017-04-27T07:38:44.161+10:00Mr.HM, you are so right.Mr.HM, you are so right.Nanna Chelhttps://www.blogger.com/profile/07500527266771727074noreply@blogger.comtag:blogger.com,1999:blog-1556636739806282968.post-89096873950007650532017-04-27T07:38:24.802+10:002017-04-27T07:38:24.802+10:00Robyn, I will just have to be brave and give the t...Robyn, I will just have to be brave and give the terracotta roaster a try. I have heard good things about them. Nanna Chelhttps://www.blogger.com/profile/07500527266771727074noreply@blogger.comtag:blogger.com,1999:blog-1556636739806282968.post-19637641778769398072017-04-27T07:37:27.675+10:002017-04-27T07:37:27.675+10:00I have only had trouble once with the slashing, Ma...I have only had trouble once with the slashing, Margaret. I will try slashing earlier and see how that goes. Nice bit of rain in the storm yesterday. Nanna Chelhttps://www.blogger.com/profile/07500527266771727074noreply@blogger.comtag:blogger.com,1999:blog-1556636739806282968.post-23217993709973339182017-04-27T07:36:01.069+10:002017-04-27T07:36:01.069+10:00Kylie, I did read that there were experiments with...Kylie, I did read that there were experiments with giving sourdough to those with coeliac disease with good results. It is quite an amazing bread, Nanna Chelhttps://www.blogger.com/profile/07500527266771727074noreply@blogger.comtag:blogger.com,1999:blog-1556636739806282968.post-18120094621892119332017-04-27T06:54:29.904+10:002017-04-27T06:54:29.904+10:00You can try a gluten free sourdough? I have a sta...You can try a gluten free sourdough? I have a starter going with some buckwheat flour and I'm excited to bake with that one.<br />-mrsmeagreAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-1556636739806282968.post-66206096503616237462017-04-27T06:52:21.704+10:002017-04-27T06:52:21.704+10:00I agree with MargaretP above about the slashing. ...I agree with MargaretP above about the slashing. I also slash as I put bread in the tin for proofing and not right before baking. With the bannetton though I slash once I tip it over (after proof but about 10-15 minutes before baking). It seems fine so far...<br /><br />I use terracotta nearly weekly for baking, Nanna Chel. It is great for holding the heat so the bread gets a good oven spring even if you have to open the oven to put the loaves it. With a covered terracota you trap the steam from the loaf as well so you get a crisp crust without having to create steam by putting in a tray of water or some ice cubes underneath. You don't even have to spritz the loaves with water. It is amazing -- you will love it. I rest mine on top of the stove trivets to cool.<br /><br />Good luck with your experiments -- it will surely keep your mind active :)<br /><br />-mrsmeagreAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-1556636739806282968.post-85343503896762860352017-04-26T18:48:22.622+10:002017-04-26T18:48:22.622+10:00Sourdough is the quintessence of self reliance (IM...Sourdough is the quintessence of self reliance (IMHO!)Phil Poggeauxhttps://www.blogger.com/profile/10528068263542083696noreply@blogger.comtag:blogger.com,1999:blog-1556636739806282968.post-11118659909276968912017-04-26T17:27:39.573+10:002017-04-26T17:27:39.573+10:00I have to make a sourdough starter again but I'...I have to make a sourdough starter again but I'll be using the recipe I already have as it has worked for me before. Don't be nervous about using the Terracotta Roaster as I have owned 2 Romertopf terracotta loaf pans for years and they make the best bread. It may take you a couple of tries with the soaking before you and the roaster are friends but it's worth it :). A couple of good sized potholders, side by side, or a long hotpad are worthwhile having to sit the hot roaster upon. RobynLouisehttps://www.blogger.com/profile/08050372484207822842noreply@blogger.comtag:blogger.com,1999:blog-1556636739806282968.post-65902084502258492992017-04-26T09:47:30.530+10:002017-04-26T09:47:30.530+10:00Today is shaping up to be a good day for baking, c...Today is shaping up to be a good day for baking, cool and rainy.<br /><br />I didn't have much success with my first few goes at slashing, now I just do deep snips with the kitchen scissors before the second rise, cover with a cheap shower cap or good fitting lid until it doubles, then bake middle shelf with a tray of steaming water in bottom of oven. I found if you slash before putting in oven it deflates and doesn't recover well.<br />Hope everyone has fun giving it a try, I haven't had a fail (brick) since using Chris's instructions .<br />Anyone local needs a starter I can divide mine and help out. MargaretPhttps://www.blogger.com/profile/12990336317308988689noreply@blogger.comtag:blogger.com,1999:blog-1556636739806282968.post-66330160727772997072017-04-26T06:29:22.086+10:002017-04-26T06:29:22.086+10:00Those slashes are looking very creative indeed. I...Those slashes are looking very creative indeed. I would like to try a little sourdough one day. Currently working with a fantastic naturopath so will mention sourdough for the future. It's the gluten sensitivity. Thanks for all your links as it answered a few of my questions especially the 'why sourdough?'<br /><br />We received a terracotta roaster for a wedding present back in 1997. I remember using it a lot until I dropped it.<br /><br />Love the name of your starter too 🙂.Home Is My Havenhttps://homesmyhaven.blogspot.com.aunoreply@blogger.com