More top tips…

Some more top tips for you and answers to the questions I am most often askedโ€ฆ
๐ŸŒŸ๐ŸŒŸ๐ŸŒŸ๐ŸŒŸ
Give your starter time, it may look like itโ€™s doing nothing, but itโ€™s building strength, stick with it
๐ŸŒŸ
If your starter is thin with tiny bubbles, add extra flour to thicken it up, it needs the extra food
๐ŸŒŸ
If your starter has a layer of murky liquid in the top, itโ€™s not ruined, itโ€™s just hungry. Feed it! And make sure you are not keeping it anywhere too warm, the heat will make it constantly thin and weak
๐ŸŒŸ
Donโ€™t keep your starter in the oven with the light on, itโ€™s too hot, it will work too fast and always be too thin and weak
๐ŸŒŸ
The flour you have made your starter from does not need to match the flour in your dough
๐ŸŒŸ
Follow the process steps and allow your dough time to do its work
๐ŸŒŸ
Donโ€™t leave dough on the oven overnight with the light on, it will over prove and be spoiled
๐ŸŒŸ
Check out all of the info on my site about flour, weather, scoring, storing, the FAQs, baking times takes, thereโ€™s lots of free info there for you
๐ŸŒŸ
Check out the equipment list, andโ€ฆ.
๐ŸŒŸ
If you donโ€™t have a banneton, line a similar sized bowl with a clean tea towel and sprinkle it with rice flour
๐ŸŒŸ
If you donโ€™t have rice flour, grind some uncooked rice, itโ€™s the same thing
๐ŸŒŸ
You can use any covered oven proof pan just make sure itโ€™s big enough
๐ŸŒŸ
Sourdough is a wonderfully slow process, let it happen and enjoy it, it will be worth it
๐ŸŒŸ
Watch your dough and not the clock
๐ŸŒŸ
Give your dough time to double overnight; depending on the temperature overnight this may take shorter or longer than my usual times stated in my master recipe
๐ŸŒŸ
If your dough is soft and spreads, use 25g less water in your dough next time
๐ŸŒŸ
If you dough spreads when you turn it out in the pan, but bakes up to a lovely loaf, donโ€™t worry about the spreading, enjoy your loaf
๐ŸŒŸ๐ŸŒŸ๐ŸŒŸ๐ŸŒŸ
Always my biggest and most important tip:
๐ŸŒŸ๐ŸŒŸ๐ŸŒŸ๐ŸŒŸ
If it tastes good IT IS GOOD!
๐ŸŒŸ๐ŸŒŸ๐ŸŒŸ๐ŸŒŸ
Donโ€™t focus on looks and holes and scoring, they donโ€™t make it taste any better, enjoy what youโ€™ve created, itโ€™s amazing x x
๐ŸŒŸ๐ŸŒŸ๐ŸŒŸ๐ŸŒŸ

2 thoughts on “More top tips…”

  1. Thanks for sharing the tips, Elaine. I’m new to sourdough and have been looking for some simpler information about maintaining a starter. I discovered your website, blog and youtube channel a couple of days ago and have spent the long weekend (Queen’s birthday weekend in New Zealand) absorbing the information. Thanks for ditching all the percentages and over-complications and making it seem much simpler. I’m keen to try your master recipe and cold-start baking next weekend.

  2. Hi Megan, thank you so much, I hope it all helps and that you have fun making your own sourdough ๐Ÿ™๐Ÿป๐Ÿ™๐Ÿป please let me know if I can help more xx

Let me know what you think...