RandB wrote:I cook and bake nearly every day in my motorhome oven - everything from Sourdough Bread (made every 3-4 days)
I have had mixed results using a sourdough starter, after a 3rd feed of the starter when it is really growing strongly, then using the starter at that time for a dough recipe. Best thing I like is the "no kneading" of the dough, more like a quick mix together... around 2mins max
Also, really trying to get off the white flour all together. Doing so, there is not much rise in the finished loaf, usually the size of a vogels bread, but heavy & dense
Currently using a mixture of rye, whole wheat or whole spelt & a bit of organic white flour in the mix (have a grain mill in the camper) Organic maple or brown sugar with the starter mixed together before folding it into the dough. The trick, I have found is to make the dough a really "wet" mix, almost like a batter consistency & try to catch the dough out before the rise stops growing, which can be between 2-6hrs considering the outside humidity (rise once) then into a hot oven...
Love my breads, Heather sort of, but not really, except for artisan breads at farmers market
So at the moment, my home baked bread fetish has been ok to sort of ok. Not rising like the loaves you would see on youtube made out of whole wheat or whole spelt, using a starter.
All of the results are soft & springy to the poke / touch test.... probably best suited as a flat Turkish slash focaccia type bread that doesn't need much rise when finished
Still work in progress