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LeadDog

Sourdough Starter (Make Your Own)

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Well...I'd love to tell you about my Ciabatta experience on the kk last night' date=' but I got so involved I forgot to take pics...so I guess it didn't happen. :roll:[/quote']Well, you can tell us what you IMAGINED happened. :wink:

Just know it didn't REALLY happen unless there are pics. :)

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Started my starter on Saturday (using whole wheat flour) using the instructions in the first post (2 tbps flour + 2 tbps water a day)...

I'ts now Wednesday evening and I can't see any bubbles (it does smell sour).... Is this going the right way? :?

If it smells sour it is going in the right direction. You should have a starter by now.

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Can I ask how you set up the kk to do bread? tks

I put the heat deflector on the main grill and heat it up for about 30 mins. Most of my bread is cooked at 460°. If you have a problem with the botttom of the bread getting burnt then after 10 or 15 mins invert a flat round pan and place it between the bread and the heat deflector.

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I've baked a couple of bread...

Not good enough for pictures yet (so it didn't happen haha! :P )

What didn't happen (due to my impatience) is letting it raise long enough.

I'm finding the first round takes about 24-36 hours to let it double in size then punching it down and letting it rise again (4 hours)..... :roll: I baked the bread in the KK twice but it has a great taste but it's a bit too dense..

Anyway I'm trying again this weekend and will let the bread sit for another 24 hours AFTER I punched it done...

Does anyone else have similar times? (or is it my starter that's slow; ozzie starter she'll be right)

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What recipe are you following? The preferment I normally let go over night about 8-12 hours. The ferment is 2.5 hours folded twice instead of punched down. The final rise is 2 to 2.5 hours. My first breads where dense. I think it takes a while for the starter to get to where it makes good bread. Then again I was a complete newbie so it could have been me. The temperature of all your ingredients will change your fermenting time too. Have you considered that?

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What recipe are you following? The preferment I normally let go over night about 8-12 hours. The ferment is 2.5 hours folded twice instead of punched down. The final rise is 2 to 2.5 hours. My first breads where dense. I think it takes a while for the starter to get to where it makes good bread. Then again I was a complete newbie so it could have been me. The temperature of all your ingredients will change your fermenting time too. Have you considered that?

Basically your recipe...

1 cup of my starter with 2 cups of flour (1/4 cup of warm water as my starter is a bit watery...) + oil + sugar + salt...

It definitely takes at least 24 hours to double in size. Hmm folded twice...Haven't done that I punched followed by letting it rise again...

All ingredients are room temperature and it's about 24 (75F) here at the moment..

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