Bread making machines

The Panasonic has a sourdough function, using dried yeast

 

Ive never tried it in the bread maker, always made a mess in the kitchen using the traditional method. The starter gives the bread its unique taste. As its a wild yeast (and theres no telling which wild yeast you'll get when you make the starter) it takes a lot longer for the yeast to multiply and do its thing. I kick a batch off in the evening and then continue the following day.

My last starter had a real peachy smell to it. Others can have a smell of sewerage, sick etc.
I know - I'm not painting a pretty picture here.

 

With the Panasonic, the yeast has to be left (started) overnight, before adding the other ingredients. Is there a ‘best’ flour to use? Or could I just use my ‘regular’ flour, which is a mixture of Wholegrain and white?

 

Ive never done that with the bread maker - always used quick acting yeast. I didnt realise that the option to start the bread overnight was on there - must read the manual.

I use marriages Canadian strong flour. I'd start off with a plain white loaf as the dough is a lot wetter. Ive tried white / rye and it wasn't great. I'm no expert and theres a lot of science spouted around sourdough. I've not got so deep into that side of it. I do like any man does - I follow orders (sorry - instructions)

 

@andrews I thank you for the recipe. Decided to have a new start so have begun a new starter...)

 

Ive done the same. Kicked off a starter tonight. If it doesn't show any life in a week I'll put a grape skin in there to move things on.

 

Delicious!

Can you post your starter recipe please?

 

I've always used river cottage too. I love sourdough, it is an all day job though.
My starter sadly died ( was neglected ) However, I managed to get a bit of a really lively one before Christmas
What happened? Christmas happened! .......and a forgot about the poor thing

 

Starter is equal quantities of flour and warm water whisked and then left covered in a warm place. HFW says a cup of each but you don't need that much starter - I use three tablespoons of flour (roughly). Wholemeal flour is best to use as its the wild yeasts in the flour that you are growing. When you see bubbles forming in the mix (will take at least a week normally) add equal quantities of flour and cold water. You will find that you have too much starter after a feeding so tip half of the starter down the sink.

Once the starter is active, feed twice a week. If you are not planning to use it, feed and put it in the fridge - it will keep for two weeks without feeding.

It needs to be producing a lot of bubbles to make sourdough.

The wild yeasts will fight for dominance and over time the dominant yeast strain will be one that is locally floating about in the air.

You can buy starters off ebay an the likes to get going quicker. Some sell starters that are tens of years old and state a yeast strain type. This will change in your location with the yeast dominance thing.

If the starter doesn't get going you can add a bit of apple peel or grape skin. The wild yeasts on these will get things going.

 

Its a nice book and doesn't over complicate the process. I think that HFW can be a bit full of himself at times but I like the books.

Sounds like another new starter about to be kicked off.

The reason I got rid of my last starter was the time taken to make a couple of loaves. The taste of the end result is the reason Ive decided to start again

 

Starter day two.. smells lovely..

 

Thank you! I think I’ll start one today.

 

That's started really fast. What flour did you use ? Anything else in there other than water ?

 

No, but my kitchen is prabaly floating in yeast because I bake bread every week

 

I began a starter a week ago. It’s bubbling but not a lot. It smells slightly vinegary. Is this normal?