The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Sourdough and Starters

  • Pin It

Capturing the wild yeasts.

MacInAction's picture

Starter Basics

November 27, 2015 - 8:37am -- MacInAction

Now that I have my rye starter active, I've switched to a bread flour for a smoother texture in the final loaf. It makes tasty sourdough bread, but which type of flour is recommended at this stage for the best overall results? I assume the protein ratio of the flour used for the starter culture will have an impact on the end result of the loaf.

Will the culture eventually shift and begin to taste like the yeast in the bread flour I'm currently using?

NYCook's picture

Tartine Bread. Want more open crumb.

November 26, 2015 - 8:44am -- NYCook

Hi, I was wondering if you could help me with a problem I'm having with my crumb. I can not get the open holey crumb I am looking for.

I use 100% hydration Rye starter. My levain is 100% hydration 200g AP  175g Whole Wheat 25g Rye 200g water

it is nice and vigorous when I use it usually 9-12 hours later.

i then mix the dough, autolyse 60 mins add the rest of the salt and water.

ao's picture

Starter Day 5, Made beer! what to do now...?

November 25, 2015 - 7:52pm -- ao

As the title says, I've successfully made hooch... and really need some seasoned advice on what to do next. (the photo is of after I mixed the hooch back into the starter)

I must admit, I'm entirely new at sourdough. Infact, I don't even like sourdough, but my husband does, and I wanted to make a starter so i can bake some SD loaves for him. 

I followed the SD instructions with 2tbsp flour and 2tbsp grapefruit juice everday until day 4, where I discarded all but 1/4cups of the mixture. 

leucadian's picture

Interviews with Suas, Sullivan, Robertson, Frainier (Semifreddi's)

November 25, 2015 - 10:10am -- leucadian

I just ran across this video, made by Puratos, called San Francisco Sourdough Bread. Interesting details from all the subjects: Suas is using Kamut, Robertson modifies his starter on an ad hoc basis, Sullivan treats SD as the standard and looks for balance of acid and flavor. Some good insights.

Sammie1's picture

I've been studying and now I'm really excited.

November 25, 2015 - 6:05am -- Sammie1

I'm trying a no knead sourdough. My starter has been a monster the last few days, consuming everything I threw at it.

I'm going for more of an artisan look with this loaf. The plan is to cut it up for some sammiches and nobody is allowed to care about any holes their mayonnaise and mustard might fall through. Just put it between the cheese and lunch meat!

I pulled together the dough 17 hours ago and let it brew on the counter untouched. It was all bubbily and about to climb out of the bowl.

BKSinAZ's picture

Starter vs yeast for artisan type breads?

November 22, 2015 - 3:13pm -- BKSinAZ

Before I venture into the land of starters I have some questions. Normally I bake the four ingredient bread.... flour, water, yeast and salt to mimic the artisan style. Therefore my question pertains to this 4 ingredient recipe which I really enjoy eating.

As a relatively new baker, for the last 2 years I have been baking above recipe using just store bought yeast. Although I  do not intend  to make sourdough breads, it is my understanding that a starter can also be used for non sourdough breads. Is this true? What do the good bakeries use, starter or yeast?


Subscribe to RSS - Sourdough and Starters