Re: Talk to me about sourdough - The Fermentation Club!
Posted: Sat Feb 01, 2020 6:12 pm
Look at those holes! Fantastic!
That looks great!
In the crock pot I use a loaf tin lined with oiled parchment.
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Talk to me about sourdough - The Fermentation Club!
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Re: Talk to me about sourdough - The Fermentation Club!
Posted: Sat Feb 01, 2020 6:54 pm
Re: Talk to me about sourdough - The Fermentation Club!
Posted: Sat Feb 01, 2020 7:13 pm
Parmesan crackers are nice but the ones at the edges cook at lot faster and I had to keep taking those off and moving them around so some are a bit dark. It's this recipe: http://www.thefreshloaf.com/node/32737/ ... b-crackers
Re: Talk to me about sourdough - The Fermentation Club!
Posted: Sat Feb 01, 2020 8:16 pm
Lovely! I keep meaning to make Parmesan crackers using the rosemary and olive oil cracker method, but haven't got round to it yet.
Re: Talk to me about sourdough - The Fermentation Club!
Posted: Sun Feb 02, 2020 11:01 am
Crumpets not bad! Some were much better than others. The last ones of the batch weren't very bubbly so maybe I didn't stir the bicarb in enough. They didn't stick though.
Re: Talk to me about sourdough - The Fermentation Club!
Posted: Sun Feb 02, 2020 11:03 am
Also - any idea how you stop them from absorbing so much oil? Using less seemed to lead to burning...
Re: Talk to me about sourdough - The Fermentation Club!
Posted: Sun Feb 02, 2020 11:17 am
They look so much better than mine! Delicious
Re: Talk to me about sourdough - The Fermentation Club!
Posted: Sun Feb 02, 2020 11:20 am
They look great! I only brush the pan with oil.
Re: Talk to me about sourdough - The Fermentation Club!
Posted: Sun Feb 02, 2020 11:21 am
Thanks! I think I need new pans, tbh. None of them are that non stick anymore.
Re: Talk to me about sourdough - The Fermentation Club!
Posted: Sun Feb 02, 2020 11:29 am
They look great! Why is it just mine that stick?!
I also only use minimal oil as they do absorb it and get a different texture. How high is your heat? I use the smallest ring at medium setting and that seems to be about right in terms of cooking through without burning.
I also only use minimal oil as they do absorb it and get a different texture. How high is your heat? I use the smallest ring at medium setting and that seems to be about right in terms of cooking through without burning.
Re: Talk to me about sourdough - The Fermentation Club!
Posted: Sun Feb 02, 2020 11:38 am
I was using a medium ring on a low heat. I'll try a small ring on a medium heat instead. Maybe a cast iron pan would be better too. Thanks!
Re: Talk to me about sourdough - The Fermentation Club!
Posted: Mon Feb 03, 2020 1:18 pm
It's all trial and error at this point, at least for me, but I'm also using cast iron.
Today's bread. Please note that I just put it here briefly for the light/photo, it is actually cooling on a rack in a safer and more hygienic location. I semi attempted the parchment technique (thank you!) but didn't want to prove it in the Le Creuset so tipped it out the banetton onto parchment and used that to manoeuvre it evenly in the pot without incurring burns. In my excitement however I totally forgot to score the bread.
It still rose/ did an alien burst but in a less pleasing way.
In other fermentation news, I have dosa batter sitting out fermenting for tomorrow's tea.
Today's bread. Please note that I just put it here briefly for the light/photo, it is actually cooling on a rack in a safer and more hygienic location. I semi attempted the parchment technique (thank you!) but didn't want to prove it in the Le Creuset so tipped it out the banetton onto parchment and used that to manoeuvre it evenly in the pot without incurring burns. In my excitement however I totally forgot to score the bread.
It still rose/ did an alien burst but in a less pleasing way.In other fermentation news, I have dosa batter sitting out fermenting for tomorrow's tea.
Re: Talk to me about sourdough - The Fermentation Club!
Posted: Mon Feb 03, 2020 3:05 pm
Nice photo! Your house looks like a haven of cats and good food.
I have a cheddar cracker dough in the he fridge, which I'm going to bake tomorrow. I got a bit over excited this weekend and baked more than we're going to be able to eat, so no bread until next weekend now.
I have a cheddar cracker dough in the he fridge, which I'm going to bake tomorrow. I got a bit over excited this weekend and baked more than we're going to be able to eat, so no bread until next weekend now.
Re: Talk to me about sourdough - The Fermentation Club!
Posted: Mon Feb 03, 2020 3:15 pm
Ooh, that sounds good.
Re: Talk to me about sourdough - The Fermentation Club!
Posted: Tue Feb 04, 2020 1:36 pm
Dosa batter bubbled overnight but didn't rise very much, so I've moved it to the hob and turned the oven on to make it less freezing bloody cold and it's now swelling nicely. 
The kitchen is now awash with liquids that grow by themselves. 
Not fermentation, but I also made some paneer yesterday (for tonight) and used some of the leftover whey to poach leeks, then the leeky whey to cook celeriac for a puree, then the leeky celeriacy whey to poach smoked haddock. Using whey and buttermilk optimally has become my next lifework after sourdough discard. While the counter is full of swelling liquids, the fridge is full of tupperware pots of unlabelled white liquids (some cultured buttermilk in there too which I have plans for). 
The kitchen is now awash with liquids that grow by themselves. Not fermentation, but I also made some paneer yesterday (for tonight) and used some of the leftover whey to poach leeks, then the leeky whey to cook celeriac for a puree, then the leeky celeriacy whey to poach smoked haddock. Using whey and buttermilk optimally has become my next lifework after sourdough discard.
While the counter is full of swelling liquids, the fridge is full of tupperware pots of unlabelled white liquids (some cultured buttermilk in there too which I have plans for). Re: Talk to me about sourdough - The Fermentation Club!
Posted: Tue Feb 04, 2020 2:47 pm
Oooh exciting! Please can I have the dosa recipe?
The cheese crackers are really good. I'm having to batch bake though as the recipe makes tonnes. I'll take a photo in a bit. It's this recipe: https://www.butterforall.com/traditiona ... -crackers/
but I've used small cookie cutters and the baking time was much much shorter than they suggest. About 12 minutes. Oh and I made the dough in my food processor.
The cheese crackers are really good. I'm having to batch bake though as the recipe makes tonnes. I'll take a photo in a bit. It's this recipe: https://www.butterforall.com/traditiona ... -crackers/
but I've used small cookie cutters and the baking time was much much shorter than they suggest. About 12 minutes. Oh and I made the dough in my food processor.
Re: Talk to me about sourdough - The Fermentation Club!
Posted: Tue Feb 04, 2020 3:17 pm
Here they are. There's still more in the oven!
Re: Talk to me about sourdough - The Fermentation Club!
Posted: Tue Feb 04, 2020 3:18 pm
That looks good.
I'm starting mine tonight as I've got all the stuff in.
I've picked up a few tips from colleagues and one of them pointed me in the direction of this - questforsourdough.com you can register a sourdough on there and there's tons of help pages etc.
I'm starting mine tonight as I've got all the stuff in.
I've picked up a few tips from colleagues and one of them pointed me in the direction of this - questforsourdough.com you can register a sourdough on there and there's tons of help pages etc.
Re: Talk to me about sourdough - The Fermentation Club!
Posted: Tue Feb 04, 2020 11:44 pm
Starter started
Re: Talk to me about sourdough - The Fermentation Club!
Posted: Tue Feb 04, 2020 11:47 pm
Could I ask for the paneer recipe please?Mountain Goat wrote: ↑Tue Feb 04, 2020 1:36 pm Dosa batter bubbled overnight but didn't rise very much, so I've moved it to the hob and turned the oven on to make it less freezing bloody cold and it's now swelling nicely.
Not fermentation, but I also made some paneer yesterday (for tonight) and used some of the leftover whey to poach leeks, then the leeky whey to cook celeriac for a puree, then the leeky celeriacy whey to poach smoked haddock. Using whey and buttermilk optimally has become my next lifework after sourdough discard.
I can't be starting with sourdough as I'll just eat it but I am inspired to make normal bread...maybe just a no knead to start.