This page is for people who have joined us on our sourdough and saurkraut workshops:
By now we hope you’ve had a go at one or the other and have been munching away on your tasty efforts.
Here’s a few pointers that you might have forgotten since the workshop:
- If your starter culture looks very dormant, feed it up with some water, a couple of spoonfuls of flour and a pinch of sugar
- Mouldy spots can be scraped away and culture rectified as above, if there is still a mouldy smell / taste, take a spoonful and feed up as above
- Wet dough (more sticky) will prove more quickly than a drier / stiffer dough (but can be more delicate and is more likely to over prove)
- Increased salt levels increases the proving time
- Increased sugar levels make for quicker proving times (and sweeter bread)
- Score dough to avoid crust splitting when cooking
- Do not score proved dough (it will collapse!)
- If bread is a little undercooked…make toast with it.
- Keep starter in a loose lidded container, sealed containers make for a more sour starter
- 1% to 2% of salt to veg weight is enough
- Too much salt slows the fermentation
- Not enough salt will not preserve the veg for long
- Warm environments make fermentation quicker, colder ones slower
- Garlic and Onion become very dominant in the mix, use sparingly
Any thoughts or queries are welcome at firstname.lastname@example.org
We are happy to deliver workshops like this in other places, please send enquiries to the above email address.