The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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kathunter

I made my bread dough for a wheat bread using my bread machine. After the kneed cycle I kneaded the dough just enough to shape it and put into a bread pan. It rose very nicely! I spread a little bit of butter on top then into the oven to bake at 350. The bread then flattened out unevenly, even!  What happened?  Suggestions appreciated.

Thanks,

Breadless in Seattle

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kathunter

Hello,


Thanks everyone who gave me some earlier advice about my seed culture.  But still, nothing much is happening.


I have one that I started with rye flour and pineapple juice.  After a few days it was accidentally warmed up in the oven.  I tried to revive it by adding more flour and water every couple of days.  But it does not do much.  When I take the seran wrap off it bubbles a tiny bit then stops.  I now keep the wrap loosely covering the glass bowl.


I have another one that I have used only white bread flour and water.  The flour part tends to settle at the bottom and the water floast on top.  No bubbles to speak of.


I stir each once in the morning and once in the evening.  I work all day so I can't feed and stir throughout the day.  Is there still hope for either or both seed cultures?  What to do??


Thanks,


Kathleen

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kathunter

I'm very new at this artisan bread making but I'm very determined to do it right.


I've been trying to make a seed culture using the recipe in Peter Reinhart's ARTISAN BREADS EVERY DAY.  For the first batch I used all rye flour and pineapple juice.  It bubbled, barely, at one stage, but never quite bubbled like the recipe said it should and it never double in size.  I did go ahead to the second stage - Mother Starter.  But it was incredibly sticky and smelled nasty.  It was like sticky putty that did not thing with water. I went ahead and put it in the refrigerator as instructed.  It's still there, 4 days later. I'm not sure if it's OK to use.


I started a second seed culter same as above.  It looked like it would progress nicely until I got to phase 3.  Again, it's not increasing in size and the only bubbles are on the bottom that I can see through the glass bowl.  I put it in the oven with no heat but out of cold drafts. Well, my husband accidentally turned the oven on for dinner prep, and well, I think I cooked the starter before turning it into bread.  Should I discard that? 


I just started a third seed culture using white bread flour and water as instructed by Peter Reinhart's above mentioned book.  Any tips to make sure this one progresses as it should?


Should I discard the first two?


Thanks!


Kathleen

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