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Noosa Sourdough Co
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- เผยแพร่เมื่อ 18 ส.ค. 2024
- Liz explains "How to make Sourdough". Just grab a starter kit and follow along at home... as you will see, it's really not that hard! Thanks to Emma Sheldrake for filming, editing and producing this for us.
We were given this as a present from friends and have been enjoying amazing sourdough since. Just wanted to say thank you for such a great product and have bought some more to pass on to other friends, what a great present .
Here in Tasmania - bought one of your starters from Hill Street in Devonport a few weeks ago and today is the day to start. Love your easy to follow instructions so here goes ...... 😋
Wow!! That... was... the... best... video! I'm so excited to try this with your starter kit!!
Thank you so much.... can't wait to see your creations🌞
My starter arrived today and I am really looking forward to making my first loaf. It is so simple and the easy to follow instructions make this a
no-brainer. Thank you, Liz.
Beautiful easy to follow instructions🤩 No fuss and I can't wait to try it 💙
After feeding my sourdough starter for the first time, it had all liquid sitting on the top when I went to use it. Is that OK to still use? It also smelt a bit like cheese... it's my first time so I just assumed it's normal. Is it still OK to use or have I stuffed it up somewhere? Lol
Absolutely loved the video and can't wait to order a starter, get some glass jars and try this BUT one question: why was the lid back on the dutch oven when you pulled it out of the oven a second time -- when you'd just taken the lid off 15 minutes before?
Whoops!!!... we took so many shots that day... must of mixed it up. Sorry for the confusion, normally the lid would be off!!
240DC is the average temp... everyone's oven is slightly different, but that's a good temp to start with
What size Dutch oven do you use? I think mine is a bit bigger… will that mean a flatter loaf?
I use a 23cm DO.... it does help to support the loaf🌞
Is that 23cm on the base? 🙂 mine is 5.2L and I just measured it’s 23cm across on the base
hello, thank you for your product. I have one question, i activated it and after a week wasn't ready to bake so i fed the starter and put back in the fridge. After another week im ready to bake and take out 50g of the starter. After taking the 50g out for baking do you then also feed it with 50g water and 50g flour again?
Hi there... no you don't have to feed it again, once you take out the 50g for baking.... you can if you want to though, it's just an extra feed ... sometimes it helps to build strength, but it's not necessary👌👌
What temperature should the oven be when I cook it? The recipe doesn't say and it wasn't mentioned in the video.
How do you keep the starter? Fridge?
What if you go on holidays?
Great video thank you but you don’t mention what temperature the oven should be at.
Hi Karen.... around 240DC 🌞
Thanks for this video. I will be purchasing the starter very soon. I wanted to ask how many litres was the dutch oven? I don't have one and need to buy one. They seem to come in different sizes. Would the one batch of dough make two loaves in standard Australian loaf tins? Thanks for your help. Can't wait to try.
Hi Annie... head to Aldi today, they have fabulous Dutch ovens on sale TODAY!! I think they are 3.6 litre... about 24 cm across👌👌👌
One batch is also perfect for a loaf tin. I use the one you buy at Target for$8.( bake for 36 minutes on 240 degrees).. you can however split into 2 smaller ones if you want too!!
@@noosasourdoughco9591 thanks so much!
I bought some of your sourdough starter in Maroochydore on the weekend and I have just activated it. I usually do 30g starter, 60g water and 60g flour with my starter. Is that kind of what you do with the 50g each water and flour?
Hi Natalie
Thank you for your purchase🌞 Yes, similar principal. Just remember though, this is the REVIVAL PROCESS. The starter doesn't grow in the revival process, it will just have a few tiny bubbles that look like black dots on the top. Just follow the process. The more regularly you feed your Starter, the more it will start to grow. Rye flour is a great option for feeding it too🌞
@@noosasourdoughco9591 sorry, I meant to say after the revival process.
Oh ok... i just find by adding the 50/50, you don't end up with too much left over. And... if you decide last minute to make a double batch, there is enough to take out too. Try both ways and let me know how you go🌞
The recipes I usually have use 100-200g of starter so I usually do a Levain. So you do 50g starter, 50g water, 50g flour. Sorry for being a pain.
@@natalieford6960 I was just thinking the same thing…my other recipes say 150 g starter
Everyone loves the first loaf
2nd one in the oven and the rise is better as the starter is more developed and I left in fridge longer
That's great Wendy!! You can feed the Starter with Rye flour for an added boost.... and you can always add extra starter to your dough if it's really cold weather. 🌞
@@noosasourdoughco9591 if I use whole wheat/whole spelt or rye how will the rise be? Do I need to change anything?
@@wendymajor4446 you can feed your Starter with any of these flours, however if you make rye, just start gradually. 50g rye+450g white. Totally different structure that takes a bit of getting used to. Your loaf will be much heavier. Same with wholemeal, you can sift it to lighten it up though.
What temp should the oven be?
Around 240 degrees🌞
Thank you! Should it come to room temp before it’s put in oven?
@@kateappleton5234 no... straight from the fridge. The cold to hot temp change actually helps the dough to spring 🌞
My second load this weekend and already the dough looks better than last weekends! 🤞
Hi Liz and the Noosa Sourdough team!
Hoping to bake my first loaves tomorrow.
Does the oven need to be pre-heated and if so, for how long roughly?
I read in a previous post the temp was 240, is that 240 Celcius?
Reason I ask is because I have an old electric oven, with a top element - the heat is not necessarily evenly distributed, in comparison to an oven with a fan.
Many thanks for your videos and the starter - looking forward to baking 🍞 ❤️