The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts
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Dan001's picture

Help with my proportion

December 31, 2008 - 3:05pm -- Dan001

I am totally new at sourdough and making my starter. I think that I am succesfull at it since my bread does rise nicely and have a great crumb.


However my bread is very Sour.I have a feeling that I am using too much starter as a percentage of my receipe. I read somewhere that I can substitute 15gr of dry yeast by 240 gr of starter. That is exactly what I have been doing


What is the quantity of starter that I should use for 700 gr of flour?


 


Thanks in advance for your input.


 


Dan


 


 

Cara's picture

Attempt #2 (RE: my smoking oven) and a pic

December 31, 2008 - 2:46pm -- Cara
Forums: 

Okay so good news!  Thank you for clueing me in on the burning cornmeal thing. 


Good news is-No Smoke alarms went off this time (HOOORRAAYYYY!) I just used a little bit of cornmeal.  Bad news is that I didn't use enough (or should have used some parchment) because after the 20 minute mark when you are supposed to rotate the loaf, i just took it off the pan and cooked it the rest of the 10 minutes on the rack to try and get the bottom a bit more done than last time.  And a bit of the bottom stuck to the pan, not much but more than I would have liked to see.

mean_jeannie's picture

subbing ingredients

December 31, 2008 - 11:36am -- mean_jeannie

What do you think of substituting ingredients in recipes?  Do you do it?  Many traditional foodies will swap raw honey for sugar in a recipe for example, but I find I am unsure of the proper ratio when subbing ingredients or how the results will be affected.  Conversely, what about omitting ingredients?  Say a recipe calls for an egg but you don't have one or don't eat eggs.  I suppose this would all boil down to trial and error.


Just a thought I was having.

joem6112's picture

First "Italian Loaf"

December 31, 2008 - 11:23am -- joem6112


I usually make bread in a square loaf pan because when I attempted a free form long loaf the dough rose but spread out which made for a wide short almost flat loaf. Expecting coal in my sock, I was pleasantly surprised when  Santa brought me an Italian bread loaf pan. Pictured here is my first attempt. I may never go back to being “square”.


micki's picture

Help please with measurements!

December 31, 2008 - 7:13am -- micki

Please help me figure this out.  I'd like to make Norm's Onion Rolls today.  I've got an old manual scale and believe I can get the flour and water measured but ".6 oz" of salt is going to be difficult.  Can someone give me an approximate measurement of ounces vs teaspoons/tablespoons?  I've been searching for the past hour and still can't figure this out.  Just a starting point would be useful.  Thanks in advance.  Micki

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