The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

rachel-red's blog

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Last year I posted my articles here recording my journey of creating sourdough starter.I had been occupied by some trivial things after that  and had forgotten about this blog until several day ago this blog occurred to me.But my experiments of sourdough starter didn't stop.I had tried several times,failed and tried again and again, and succeed.
Each time I failed,I would looked up information  on the  Internet , trying to figure out the reasons of failure,a bunch of blogers abroad talked about the expriments of sourdough.
I found that the same method used by bloggers abroad is not practical in China.I did some alteration and now it works.
Each I feed the sourdough starter,I will use
100% sourdough starter
50% high gluten or all-purpose   flour
50% drinkable water
5%-10% brown sugar
So an extra 5%-10% brown sugar will make the sourdough starter active and rise twice or triple of the original size.I can explain that.After I read some discussions by bloggers in China,I found that,in China the all-purpose flour or high gluten four  doesn't have enough gluten as the flour abroad,Conversely has  many additives,including antiseptic if you buy it in bulk. I prefer to buy flour in bags.So I think the  flour in China may be not sweet enough to active the sourdough starter,so I tried to add some brown sugar and it worked.But at the first several-day of creating sourdough starter,I used wholewheat flour to catch yeast and the sourdough rose and bubble appeared.I repeated this procedure for  at least a whole week. And then I substituted an increasing proportion of wholewheat flour for all-purpose flour day by day until I substituted all wholewheat flour  for all-purpose flour. Wholewheat flour is not available easily in my city and the price is triple of the all-purpose flour.The shop which sells wholewheat flour is a little far from where I live and I'm a little lazy.

rachel-red's picture

The experiment of my blog a month ago failed. So I tried several times and succeed. My old computer broke down some days ago, so I can't post the process here,I used the sourdough starter to make bread. Now I post several photos here.

rachel-red's picture

Today I'd prepared to create sourdough starter.

 A clean hot pasteurized bottle

20 g boiled water

10 g wholewheat flour.

Mix the wholewheat flour and water in the bottle and put the lid on.Place the bottle under shadow.I just want to do some experience,so I just used a bit of ammount.Now what I have to do is to wait.I hope to see bubbles created in the bottle some time later.

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