The Fresh Loaf

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

Help with recovering frozen starter

October 5, 2016 - 4:34pm -- frajasago

Hi All,

3 weeks ago I fed and 3 hours later I put my starter in the freezer. This monday, I took it out, let it thaw and the I discarded some and fed it 1:2:2. Nothing happened. So, I fed it on tuesday (without discarding) and then twice today (also without discarding) and this is how it looks like 2 hours after feeding:

 

It's quite liquid and smells a little like yoghurt.

Is it going to live?

Anyway I started a new one today, 70% hidration, but I'd hate to have to wait until it's ready to start baking again with starter.

inumeridiieri's picture

Pane di Matera Matera's bread

October 5, 2016 - 11:42am -- inumeridiieri

Matera's bread is a typycal italian bread. Bread's shape remeber the stones of Matera. Durum bread made with sourdough.
Recipe
re-milled durum wheat semolina 500 g
water 350 g
sourdough wheat semolina100 g
salt 10 g

Bulk fermentation 5 hour final proof 4 hour

Very important: bread must be shape at the end of the final proofing

cooking 250°C x 10' - 220°C x 15' - 200°C x 15' - 180°C x 20'

http://i68.tinypic.com/21o3eas.jpg

kendalm's picture

The more the merrier (or better quality)

October 5, 2016 - 11:29am -- kendalm
Forums: 

Today I made 10 baguettes instead of the usual 4 and found that the more loaves to roll out the less time I spend obsessing over style and the end result is better loaves overall.  I spend less time planning each score, less time prepping the final shaping, faster docking.  In general it seems a good idea to increase volume as a way to improve style.

Just wonding if anyone noticed the same thing - ie, if you make a lot of loaves as opposed to just a few, although you may be pressed for time, the end product is much better ?

 

 

MakingBakingBread's picture

Young baker in charge, but never had a mentor...

October 4, 2016 - 6:07pm -- MakingBakingBread
Forums: 

Hello bread people! 

I am a twenty something "head" baker at a bakery in Canada, and with only books for resources Im looking for some more help. 

My bread is pretty decent I believe, my consistency and level of understanding is lacking for sure. Im very militant about temps and times, but for factors that i cant seem see, i struggle putting the same(within reason) loaves on the shelfs everyday.

Heres my bread/routine-

leslieruf's picture

Dutch oven alternatives

October 4, 2016 - 12:59pm -- leslieruf

I use an oblong roasting dish as my DO but to date usually only bake one loaf at a time.  Have been looking in second hand shops for additional "DO" type baking dishes.  I realised that I have a smaller oval stainless steel "caserole dish" with lid that would fit along side my larger roaster.  What is the consensus out there as to how stainless steel works in this situation? Years ago I felt stainless steel did not perform as well as say corning ware. 

breadmantalking's picture

under-baking

October 4, 2016 - 9:34am -- breadmantalking
Forums: 

I bake a lot of enriched dough breads. Especially challah and similar breads. I find that sometimes, even though the dough was produced the same way, I have under-baked the bread. Usually the crumb is just 'a little' too moist, but sometimes there are areas of unbaked dough in the middle of the loaf. This happens especially when I bake a boule and less often with dough shaped for a loaf-style pan. I know about 'listening for a hollow sound', and it sounds hollow! But when completely cooled and sliced, it's not completely baked. HELP!

ChangyUK's picture

Einkorn loaf sank :(

October 4, 2016 - 9:23am -- ChangyUK

Hi all

Amateur baker from the UK, love making my own bread but have decided Einkorn is the way to go for my family. This is for medical/health reasons.

I have made bread myself for many years and not really had that many failures. I tried Einkorn today and it rose lovely from the first proof, dough consistency was good, I removed it from the bowl, shaped it to a loaf and placed it in a buttered tin where it rose nicely again.

CAphyl's picture
CAphyl

Well, it's finally happened.  I lost two of my starters during a long trip away in England.  I have an all white flour starter and a mixed starter with white, rye and ww flours and both bit the dust as I was away for five weeks. I fed them right before I left and put them in clean jars.  I'll never do that again!  I've traveled before and they have been fine.  AND in the UK, my starter seems OK, but smells terrible.  My niece feeds it while I am away, so I am not sure why it smells so bad.  It perked up OK when I fed it, but I didn't have good luck with most of the bakes.  Went a bit flat, even though the dough had a good rise.  I think I need Mini-Oven here to help!

I had two gluten-free starters that came through all right, so I converted one to gluten to try and see if that would work.  I fed it twice yesterday, once before I got up and it seems to be popping up nicely.  I am going to try to make some dough this morning.  Fingers crossed that it works out! I am also planning to bring back some starter from the Midwest that my sister feeds while I am away.

Open to all discussions on how I can maintain the starter when I am gone for long periods.  I also need to catch up on everyone's wonderful bakes.  Here's hoping I can get back to normal with my starter and bakes.  Best,  Phyllis

 

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