Comments on: Under the bonnet: Sourdough progress http://withknifeandfork.com/under-the-bonnet-sourdough-progress a blog mostly about food Sun, 13 Jan 2019 19:41:31 +0000 hourly 1 https://wordpress.org/?v=4.1.41 By: Dan http://withknifeandfork.com/under-the-bonnet-sourdough-progress#comment-100 Tue, 26 May 2009 16:46:32 +0000 http://withknifeandfork.wordpress.com/2009/05/06/under-the-bonnet-sourdough-progress/#comment-100 So when are you going to update us with some more pics? Had to rescue my starter the other day, was looking sorry for itself as I hadn’t used it in over a week but gave it a good feed and left it out of the fridge overnight. Practically exploded out of the jar when I opened it in the morning, least it’s still alive.

Try and bake at least once a week is the moral of this story!

]]> By: Maris http://withknifeandfork.com/under-the-bonnet-sourdough-progress#comment-99 Thu, 14 May 2009 03:50:00 +0000 http://withknifeandfork.wordpress.com/2009/05/06/under-the-bonnet-sourdough-progress/#comment-99 Sourdough is a huge undertaking! Good for you, and it looks like it was so much fun!

]]> By: goodshoeday http://withknifeandfork.com/under-the-bonnet-sourdough-progress#comment-98 Wed, 13 May 2009 08:39:00 +0000 http://withknifeandfork.wordpress.com/2009/05/06/under-the-bonnet-sourdough-progress/#comment-98 Browners: Its looking even more repulsive now – photo update later today for all to see. Not sure your work mates would be too pleased if you started one under your desk!

Eyes wide open: go for it its great fun and i’m looking forward to next stage – feeding starts Friday then bread in 2 weeks – yay:)

Karen: you should its really easy so far just needs patience

]]> By: Karen http://withknifeandfork.com/under-the-bonnet-sourdough-progress#comment-97 Mon, 11 May 2009 21:29:00 +0000 http://withknifeandfork.wordpress.com/2009/05/06/under-the-bonnet-sourdough-progress/#comment-97 Oh, I would love to try this!

]]> By: eyes wide open http://withknifeandfork.com/under-the-bonnet-sourdough-progress#comment-96 Sat, 09 May 2009 09:04:00 +0000 http://withknifeandfork.wordpress.com/2009/05/06/under-the-bonnet-sourdough-progress/#comment-96 Impressive, I will definately have a go, I made a natural yeast for ginger beer and it is still going. This is really slow food, but all the more enjoyable for that.

]]> By: Gourmet Chick http://withknifeandfork.com/under-the-bonnet-sourdough-progress#comment-95 Fri, 08 May 2009 10:06:00 +0000 http://withknifeandfork.wordpress.com/2009/05/06/under-the-bonnet-sourdough-progress/#comment-95 Four hours – wow not sure if I have the patience for that one! Very impressive.

]]> By: Browners http://withknifeandfork.com/under-the-bonnet-sourdough-progress#comment-94 Fri, 08 May 2009 07:21:00 +0000 http://withknifeandfork.wordpress.com/2009/05/06/under-the-bonnet-sourdough-progress/#comment-94 It looks repulsive – in a good way!!! I am absolutely dying to make my own sourdough. But I would have to do it at work and I suspect that would cause chaos!

Looking forward to seeing how it all works out.

]]> By: goodshoeday http://withknifeandfork.com/under-the-bonnet-sourdough-progress#comment-93 Thu, 07 May 2009 19:34:00 +0000 http://withknifeandfork.wordpress.com/2009/05/06/under-the-bonnet-sourdough-progress/#comment-93 Springtime: I’m not sure I’ve got the patience either – lets hope I last it out.

Laurie: I can see I’m going to be tempted to use it before its supposed to be ready – I guess its just a bit less flavoursome and as you sat active. Might try a test this weekend with pizza

Alex: No change since this morning’s picture at the moment. Not got to choc kit yet – aiming for this weekend with it.

]]> By: Alex http://withknifeandfork.com/under-the-bonnet-sourdough-progress#comment-92 Thu, 07 May 2009 15:51:00 +0000 http://withknifeandfork.wordpress.com/2009/05/06/under-the-bonnet-sourdough-progress/#comment-92 Any more updates? Have you had a chance to do the choc kit yet?

]]> By: Laurie Ashton Farook http://withknifeandfork.com/under-the-bonnet-sourdough-progress#comment-91 Thu, 07 May 2009 09:56:00 +0000 http://withknifeandfork.wordpress.com/2009/05/06/under-the-bonnet-sourdough-progress/#comment-91 I used mine to make bread at one week. Granted, it didn’t rise as much as I wanted it to, but it still worked.

Meanwhile, I also use the starter to make cakes, pancakes, flatbread, pizza dough, and all sorts of other stuff, whether it’s actively bubbling and ready for bread making or not. :)

Welcome to the insanity. :D

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