The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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Nickdaugherty's picture

sourdough cultures

August 20, 2014 - 4:53pm -- Nickdaugherty

Hey all

so i set out to start my very own sourdough culture 3 days ago and i have a question.  now prior to doing this i did a lot of research and guides on how to do this.  but now im concerned that its a dead starter. This is why. 

i took the advice of a guide i found here on fresh loaf and wanted to follow it to a Que so i did...but after my first 24 hours my starter was already bubbling.  i decided to wait it out and feed it every 24 hours for the first 5 or so days as per the guide.'s picture

Starter Seems Off--Help

June 29, 2014 - 4:44pm -- brian@clarkeipl...


I have had my starter for approximately 1 year. Started it in Maryland and recently (last week) brought it to S. Cal. to care for it on my extended trip. Shipped it with my baggage. Fed it my normal 50-50 bread/wheat mixture, of which I brought a small amount with me. Bought KA bread and KA whole wheat in S. Cal. for additional flour supply. I have been feeding about three times/day, although one day I fed only once.

Bob S.'s picture

70% Whole Wheat Bread with 100% Poolish

June 12, 2014 - 10:24am -- Bob S.

 The preferment for this loaf contained 100% of the water and yeast, as well as 1/4 of the total salt. The malt extracts contained in the malted milk powder supplied the necessary diastatic action to sustain the yeast during the long preferment stage. Here is the formula:

70% Whole Wheat Flour
70% Water
5% Malted Milk Powder
2% Vital Wheat Gluten
0.6% Instant Dry Yeast
0.5% Salt
0.18% Soy Lecithin Granules

The photo below shows the sponge after 8 hours of fermentation.

sirrith's picture

Scores on baguettes "disappear"

April 30, 2014 - 12:36am -- sirrith

I admit I'm fairly new to bread-making, but I've having a problem with my baguettes, in that after scoring them, they go in the oven, and when they come out the score marks have pretty much gone.  They never lift upwards to form nice ears, they just get "filled in" by dough rising from inside the slash.  I've tried various angles and depths, and never gotten it to work.  Does anyone have some tips?  I've watched videos and read articles about the subject, but can never seem to get a good result.  I also have the problem to a lesser degree on other non-baguette shaped breads. 


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