The Fresh Loaf

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

Desiring a stronger flavored starter

May 26, 2014 - 6:20am -- Bob Marley

I'm creating a sourdough starter as shown in Maggie Glezers book.  The daily feeding consists of:

  1. 60g starter
  2. 45g water
  3. 90g bread flour

I've been doing this feed for four days and would like to substitute about 15g of rye flour for 15g of bread flour in the feed as I've read that using rye in the starter will produce a sourdough that's stronger in sourdough flavor.

Comments, please

hungryscholar's picture

It's not hot here, not yet, but I am dreading the season of too hot to bake. What we have now is the sort of weather that has me firing up the grill only to have to call the whole thing off due to rain. So I am crossing my fingers for today, Memorial day.

In any case, I've made something resembling pizza on the stovetop with my cast iron grill pan and this week expanded to focaccia and something shaped reasonably like ciabatta, but lacking in the sort of holes I was hoping for, which I think means it's time to toss the last of that batch of yeast.

The focaccia was 70% hydration with about 5 % olive oil, and the "ciabatta" was 80% hydration with again about 5% oil. Both were made with King Arthur AP flour. I shaped them on a parchment to fit in my grill pan and put the dough, parchment paper and all, into the preheated grill pan with the burner at medium. The dough was in the pan for about 5 minutes and once the bottom cooked sufficiently I removed the parchment. Then it went under the broiler on low for another 5 minutes or so. It's not the way to go if you want an even crust color, but I'm rather pleased with the result and the lack of a long preheat for the oven.


Foccacia side viewCiabatta in grill pan




WoodenSpoon's picture

For my second crack at this pumpernickel I upped the hydration as well as the percentage of scalded pumpernickel flour and cracked rye. I also finally picked up a pullman pan and baked this rascal for 5 hours of active time and an additional 4 hours in the oven as the oven cooled down. This thing smells crazy good, like caramel and chocolate. It is wrapped in cotton for the time being but I'm hoping it tastes as good as it smells.

Here is my formula

  • 300g Dark Rye 87%
  • 104g Pumpernickel Flour 30% (dry weight)
  • 104g Cracked Rye 30% (dry weight)
  • 90g Levain (13% flour 13% water)
  • 245g Water 71%
  • 6g Salt 2%

First I scalded my cracked rye and pumpernickel flour, then rinsed it in cold water and wrung it out in cheese cloth then rinsed and wrung it out again. I added this to my autolyse of flour, water and levain, I let that sit for two hours then mixed in the salt with a wooden spoon. I mixed for around a minute or less. I then scrapped the clay like lump onto a pumpernickel dusted counter, shaped a log and maneuvered it into my pan dusted the top and let it proof, I proofed it until I saw the tell tale cracks (around two hours) then popped it on the middle rack of my preheated oven with my stone on the bottom rack. I baked it for an hour at 375, then turned the oven down to 275 and continued baking for four hours rotating the pan every hour. After that I turned the oven off and let the bread cool down with the oven for four more hours, now its de paned and wrapped in cloth and I will cut into it later this evening.

neaty521's picture

Wrong Flour in Yeast Dinner rolls?

May 25, 2014 - 4:10pm -- neaty521


I am very new to the world of baking. I have been desperately trying to perfect my yeast roll's and failing. As sad as it may sound, I am on the brink of tears! I am trying sooooo hard! I have found many recipes and tried them all. I have made the rolls using different fats and yet, nothing! I have decreased the flour and doing quite well on my rising. But still I am failing!! Also, I don't have a mixer (like I said, I am very new to baking) I do everything by hand. 

golgi70's picture

I'm on some sort of "white bread" kick lately.  You delve deeper into whole grain and every now and again need to come back to white flour just to remember how incredibly different it is.  But I'll have to get back to the grains here very soon.  But since a simple sourdough is on my list of breads to fine tune I embrace it.  This one is made with three builds of a stiff levain @ 66% hydration all with freshly milled Hard Red Winter Wheat.  It turned out quite nice from flavor profile but it's time for me to by some new proofing bowls and some couche to get the longer and less fat loaf I seek.  None the less they are just looks.  


Formula:  15% Stiff Whole Wheat Levain (3 builds 12hour, 8 hour, and well about 5 hours on the last one)

84% Baker's Craft

14.5% Hard Red Winter Wheat  (MIlled Fresh for the levain builds and dough)

1% Whole Rye

80%  H20 (roughly)

2.16%  Sea Salt


Fermentation:  3:30 hours with 4 soft folds @ 40,80, 120, 160

Final Ferment:  Cold 8-12 hours (I was on the short side so they needed an hour or so to warm up before baking)

Bake 480 with steam for 17 minutes  460 Vented for 20-30 more. 


Forgot to take the bounty pics but I got a couple cans of local tuna, some local shitakes, strawberries, zukes, snap peas, greens and more greens. a couple donation loaves, and a bottle of wine owed to me.  

Cheers All


emkay's picture

Every once in a while I buy a loaf of bread from Tartine for "research purposes". Here's their buckwheat porridge bread. It's a large loaf weighing 1130 grams.


MC's picture

Selling my SP5 table-top spiral mixer

May 25, 2014 - 10:46am -- MC

Moving and looking to sell my SP5 mixer. Bought from TMB Baking about five years ago, it hasn't been used much (I no longer bake for a crowd) and it runs like the workhorse it is. For specs, please take a look at this page:

Since this is a holiday weekend, I can't email TMB for current pricing info but I remember paying for it in the neighborhood of $1200 + tax and shipping.

cuboidjpn's picture

How can I make my bread 'lighter'?

May 25, 2014 - 8:30am -- cuboidjpn

Hi everyone.

This is my first post - I've spent a lot of time reading and learning from everyone's great posts. There's one thing I can't seem to get right and was wondering if anyone could help.

My bread, although I feel it's not bad for a beginner, still seems a bit heavy. I can't exactly describe it but it seems to me still a little bit doughy and dense. My guess, given that it's dense (in the scientific sense), is that it contains a lot of water - to support this, when I toast it, it becomes much better presumably because a lot of the moisture evaporates.


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