More top tips during lockdown 2020

Some more top tips for you and answers to the questions I am most often askedโ€ฆ
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Give your starter time, it may look like itโ€™s doing nothing, but itโ€™s building strength, stick with it
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If your starter is thin with tiny bubbles, add extra flour to thicken it up, it needs the extra food
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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
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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
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The flour you have made your starter from does not need to match the flour in your dough
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Follow the process steps and allow your dough time to do its work
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Donโ€™t leave dough on the oven overnight with the light on, it will over prove and be spoiled
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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
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Check out the equipment list, andโ€ฆ.
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If you donโ€™t have a banneton, line a similar sized bowl with a clean tea towel and sprinkle it with rice flour
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If you donโ€™t have rice flour, grind some uncooked rice, itโ€™s the same thing
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You can use any covered oven proof pan just make sure itโ€™s big enough
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Sourdough is a wonderfully slow process, let it happen and enjoy it, it will be worth it
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Watch your dough and not the clock
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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
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If your dough is soft and spreads, use 25g less water in your dough next time
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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
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Always my biggest and most important tip:
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If it tastes good IT IS GOOD!
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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
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Top tips for new sourdough creators…

The massive surge of interest in sourdough during the lockdown has been amazing, I am literally inundated with messages and emails from dawn til dusk. A lot of them are from people asking for help as they make new starters, others are asking about how to use the various flours theyโ€™ve managed to get hold of.

If youโ€™ve recently joined the sourdough fun and are making a starter, have made one, or are struggling getting flour, I thought Iโ€™d share some tips in case itโ€™s useful..

*You only need small amounts of flour to make a sourdough starter.
*You can use any flour to make a starter, ideally not gluten free flour although it can be done, it will be a lot weaker.
*You donโ€™t need to feed your starter the same flour it was made from if youโ€™ve now run out.
*Once your starter is established, you only need to feed it to use it, daily feedings are no longer necessary.
*It doesnโ€™t need feeding again to store it.
*Only feed your starter what it needs to generate what you need for your recipe, this way thereโ€™s no waste and youโ€™re not using unnecessary flour.
*You donโ€™t need to work to ratios or percentages.
*The flour you made your starter from does not need to match the flour you make your dough from.

If I can help anyone with their starter do let me know. And if youโ€™ve got random flours and would like some ideas for using them Iโ€™m starters or doughs, let me know too.