Unfortunately I don't have a clear container big enough to hold it so it's in a mixing bowl. But tonight there was no mistaking that it was ready - between 1 & 7:30 it had grown enormously and was so fluffy, bubbles all the way through I was wondering how long I'd need to let it rise to be able to bake it tomorrow, and was thinking a couple of hours lol. So yeah, perfect timing for your post to come through lol.
I reckon I'll go to feeding only every 24 hours, rather than 12 cos we just can't eat all the bread that would make, so it's good to know yours worked that way.
I've now got three half-loaves rising, and can't wait to bake them tomorrow!! Fingers crossed they turn out ok, the plan is to take at least one to the parents' place to have with dinner for Dad's birthday.
Hey, that's great! I usually just have George in a 1 litre jar from the Reject Shop, with the clip down lid. OH, nearly forgot, with the first George I made, I left the lid sitting down closed, but I don't know if that was part of what made it go bad, so this time around, I fiddle with the wire clip for the lid and get the clip to prop the lid open just a little bit.
I did read somewhere that it is very hard to kill a George, and even starving them is pretty difficult, so I don't think you have to worry about him going hungry. Even if you go away on holidays! PS, My George doesn't live in the fridge, he still lives behind the tv so that he stays active (not dormant) and so I can use him when I like, not have to wait for him to reactivate.
I made up a loaf last night (at about 5.45), just a half size one. This time I kneaded it for longer (much closer to the ten minute mark as specified in the recipe) and had a much nicer feeling dough than the first one I made. Put it into the loaf pan and put it on top of the gas heater in the lounge. I put a thermometer next to it and it soon got up to thirty degrees. The tin stayed there all night, and I think the heater stayed on most of the night too (GRR! Hate that!). Checked on the rising of the loaf this morning, and it had FILLED the tin completely! I guess that this loaf will be much fluffier and lighter than the first! (The first loaf only half filled the tine after it had risen) Can't wait, because like you, I want to take mine away to my Mum's tomorrow. I put it in the oven just before 8am, so will take more photos (the only thing I've been able to document on film!) when its done. It smells divine!
Also, even though I depleted George last night, I fed him and probably because the heater was on all night, this morning he was all bubbled up again. So I fed him again, I want to make another loaf soon for a friend of mine who loves sourdough. I think that the temperature of George has a great deal to do with how quickly he grows (okay, I did know this before, but now I can see exactly how important it is!)
Wow this is an inspiring thread, I am looking forward to trying my own next week when we get home from a weekend away!
Sourdough bread is very heavy when you get it from the shops so your's sounded right Netix.
Yay! Thanks for the reassurance Mrs Mac. Definitely most appreciated! Especially as I just got this loaf out of the oven, and it still feels heavy. It looks terrific though, and is almost the same size as 'normal' supermarket bread. It's making little ticking or popping kind of noises sitting on my kitchen bench! Looks super yummy though!
lol, Just thinking to myself, I bought this super heavy-duty looking bread tin a while ago (second hand of course), and wondered "honestly, will I EVER use this??", but had the good intention of making my own bread. So again, yay, I have used it!
ETA, I think its odd (but good!) that when the bread is done it just falls out of the tin, and the tin is clean!
<facepalm> I just realised why George is so active this morning! I just had to give him a good stir as he had already bubbled up to almost the top of the jar, even though he was only fed at 8am! He's been sitting on top of the stereo unit, with the thermometer next to him, which has said all morning, about thirty degrees. At first I thought it was from the heater (which is just next to the stereo and tv) or the tv itself. But no, I just noticed the stereo is turned on, hence why it is so warm. Ryan put it on this morning while I was inspecting the rising loaf!
At least now I know of a warm spot to leave him or a rising loaf if I don't want to put the heater on! Just thought I'd share that, as yesterday I was putting the thermometer in different places all over the house trying to find a nice warm spot for rising loafs.
Lol Netix, mine was like that! The heater had been left on (he's sitting on a tall speaker right where the heater blows) and I couldn't believe it when I got home and it had grown so much. I've now dropped back to feeding once a day and it's still really good and fluffy.
With my 3 loaves, they rose wonderfully overnight! I had all three next to each other in a roasting dish, with baking paper underneath them and pulled up in between so they don't stick. Baked them at lunch and tried one when we got home from work - it worked!! I was so proud of myself lol. Can't wait to take it to Mum & Dad's for the weekend. I do think though that the longer kneading must work - one of mine is noticeably 'better' than the others, and I think I kneaded that one longer.
Thanks again for starting this, I'm so happy with it!
I actually ended up making two loaves on Friday, that's how active George was. After that, I left him in the kitchen away from the still warm stereo! He had bubbled up so much that he was touching the lid of the jar. That could have got messy down the back of the stereo and tv cabinet! I nearly went out after I put him there, so I'm glad that I didn't, it would have been an awful mess waiting for me.
I think once a day feeding will be fine. I was talking to my Mum about kneading, and she said that plain flour doughs must be kneaded for at least ten minutes, but self raising flour need only be kneaded until the dough is smooth/ingredients combined. I think it is actually noticable when the dough changes, it just seems to become so smooth. They will rise better with the longer kneading.
How long do you bake your bread for and at what temperature?
What did your Mum and Dad think? I'm glad someone else is getting something out of this, not just me.
I was wondering how long I'd need to let it rise to be able to bake it tomorrow, and was thinking a couple of hours lol. So yeah, perfect timing for your post to come through lol.
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Looks super yummy though!
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