| The Fresh Loaf

December 15, 2023 - 12:20pm

Teebella

Is this a sign of my starter going bad?

It had action on day 2 & 3 after that it slowed down then stopped .. using King Arthur bread flour .. was feeding once a day for 3 days then twice a day.. I accidentally discarded on day two… it’s in my microwave with a paper towel and rubber band … the first few days I had the lid on then switched upon reading .. maybe that’s the problem? Is it saveable?
my hair accidentally dipped into one of them just a few mins ago should I throw it out? Did I poison them?

Read more about Is this a sign of my starter going bad?
Teebella's blog
2 comments
Log in or register to post comments

December 15, 2023 - 11:41am

The Roadside Pi...

Kaiser Rolls. Big boy sandwich style.

Eureka! Though trial and error I have successfully recreated the authentic, iconic NYC Kaiser roll. Brought to America by our German Jewish neighbors. These are the big ones of breakfast sandwich fame.

Check another one off the list.

Kaiser rolls-✅

Read more about Kaiser Rolls. Big boy sandwich style.
The Roadside Pie King's blog
9 comments
Log in or register to post comments

Using stiff sourdough starter to predict bulkfermentation time

Forums:

Sourdough and Starters

Hi,

I have been busy with creating a mature sourdough starter by daily feeding it for atleast 4 months. It is a stiff star with the feeding ratio being 1 starter : 5 flour : 2,75 water : 0,0625 salt. It usually gets active after 2,5 - 3 hours an is tripled in volume in between 5-6 hours. It usually stays this way for a long time and never really gets back to its original volume within 24 hours. After 24 hours its usually between 1,75 - 2 times its original volume. Maybe thats because of it being a stiff starter.

Panettone Flavor?

Forums:

Artisan Baking

Good afternoon, friends.

I hope everything is swell for you during this blessed season.

I am on need of some direction, regarding panettone. I am reading Piegiorgio Giorilli's commercial yeast panettone formula. Before I can attempt this labor of love, I need clarification as to what exactly is "panettone Flavor"? Additionally, what could I substitute for this name sake ingredient? Thanks for any help you can offer. My wish for all is happiness and peace though the joy of God, the winter solise, and life in general.

Peter Reinhart's BBA firm starter

Forums:

Sourdough and Starters

Hello, first let me introduce myself since this is my very first post. I recently started baking bread, inspired by Peter Reinhart's Bread Baker's Apprentice book that's been sitting on our shelf for several years. I successfully made his ciabatta and focaccia recipes several times. Now I am working on sourdough, which is giving me headaches.

Strike while the iron is hot

Forums:

Artisan Baking

Sage advice from, Will Falzon.

When attempting to master a difficult bread shape, I always strike while the iron is hot. After good results a few days ago, I want to build on that success. Approaching the end game.

swapping flour with maseca

Forums:

Introductions and Ideas

Hi all, new to the site and amazed at the level of bread knowledge already, shall certainly be looking at incorporating ideas from here in my own cooking.

as a starter, I like to make a quick bread sometimes where i'll add yoghurt, baking powder and yeast together with a little sugar and general purpose flour, I was wondering if i swapped out half the flour for maseca whether this would work? has anyone tried this before? i'm imagining something close to using semolina although I don't know enough about masa to predict whether it would hold together etc.

Neglected starter for 2 days, now it smells like Apple cider vinegar

Forums:

Sourdough and Starters

Easy No-Roll Crackers

Forums:

Misc.

Every holiday I fantasize about making my own crackers for a lovely cheese and cracker platter. Maybe this is the year I will finally do it. I searched on TFL for recipes and found lots of SD discard recipes and whole grain recipes but they were all roll out crackers. I wanted something easier.

Big holes at top of loaves

Forums:

Sourdough and Starters

Hi there!

I know this can be a common problem, but I have been making this high hydration sourdough sandwich bread weekly for at least 1.5 years now, but lately every load has large holes in the top. I used to get some holes, but not like this.

The crumb at the bottom isn't dense, so I don't think it's under proofed.

The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Is this a sign of my starter going bad?

Kaiser Rolls. Big boy sandwich style.

Using stiff sourdough starter to predict bulkfermentation time

Panettone Flavor?

Peter Reinhart's BBA firm starter

Strike while the iron is hot

swapping flour with maseca

Neglected starter for 2 days, now it smells like Apple cider vinegar

Easy No-Roll Crackers

Big holes at top of loaves

Pages

You are here

Pages