The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Sourdough and Starters

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Capturing the wild yeasts.

rgreenberg2000's picture

Checking in and THANK YOU!!

May 23, 2015 - 5:49pm -- rgreenberg2000

Just finished up another couple of loaves of my standard 1-2-3, and thought I'd share.  I also just wanted to say a quick THANK YOU to all of you at TFL.  It is because of what I have learned here that I can create this wonderful bread consistently every time. :)

Just out of the oven and singing:

Close up of the ear:

Nominingi's picture

When is a starter ready for use? Substitute for red rye malt in Borodinsky

May 23, 2015 - 1:29pm -- Nominingi

I took a batard of Norwich Sourdough to an potluck recently and was told by new Uzbekistani friends there that the taste of the bread was the closest they've had to that of home they've had since moving to Canada. Long story short: they are joining me in the next few days to bake Norwich SD and will then go home with their own starter. I'm compiling a primer for them and would appreciate tips on how to describe a starter that is ready for use.

mickeyk44's picture

success at last

May 23, 2015 - 11:29am -- mickeyk44

all my attempts to bake ww and rye sourdough came out flattish

 I gave up on no knead bread and switches to bob's ww bread flour instead of ap ww

 I have been using bob's dark rye for all my breads

 this is what I did

 I mixed

52 gm rye  

386 gm bob's ww bread flour

300 gm of water (I added 10 gm more after the flour was to dry )

 8 gm olive oil

I let it sit for 2 hours

 then mixed in

 8 gm salt

154 gm ww starter ( feed with the ww bread for a week)

AbeNW11's picture

The Starter Debate: Drogon & Dabrownman 100% Correct

May 23, 2015 - 10:34am -- AbeNW11

We've had debates on this forum about when to use a Starter. As usual 2 bakers, 3 opinions. I was under the impression that peaked and just falling was the 'rule'. Drogon & Dabrownman explained that they use a non recently matured starter straight from the fridge. This went against my better judgement till now. Made some pizza dough, with drogons advice, last night with starter straight from the fridge which hasn't been fed in two weeks and left it to bulk ferment overnight. Woke up this morning to one lovely looking bubbly dough. Well that solves it then.

limpy's picture

Chemical Reaction to Cleaning???

May 22, 2015 - 7:57am -- limpy

I am on my very first sour dough starter (water, flour & honey). It appeared to be going well, but I am staying with my sister and she has a cleaning lady come in once per week. On day 3 I left the starter in the kitchen while the cleaning lady sprayed cleaning solutions into the air (a lot! it smelled like 409 all day) for a couple of hours. Could that have killed the starter? Should I start over? There's been no bubbling since that afternoon and I'm on day 5 (70 to 80 degrees temps) and there's no action or rising at all.

luna2's picture

Mixing in a blender?

May 21, 2015 - 2:47pm -- luna2

This is a stupid question but I'm making my first sourdough starter and want to make sure I am doing everything right. The instructions say to stir it by hand but I have been using a blender at low speed to mix the starter each time I feed it, to get rid of all of the flour clumps. I assume this won't affect anything but just want to make sure. So far it is about day 8 and smells like wine or vinegar, but I don't see many bubbles, and the water and flour are separated after 24 hours.

ithilas's picture

Calculating nutrition for bread starter

May 20, 2015 - 8:12am -- ithilas

Does anyone know how to calculate the nutrition for a bread starter? I use the potato flake starter where I am adding 3 tbsps of potato flakes, 3/4 cup of sugar and 1 cup of warm water every week to the starter. One whole cup of starter is usually added to a bread recipe. This is the recipe I have: http://www.justapinch.com/recipes/bread/other-bread/potato-flake-sourdough-starter-and-bread-recipe.html

 

Heylo's picture

strech and fold substitute

May 19, 2015 - 1:10pm -- Heylo

hi there

since working a lot with spelt and rye, i've been getting lots of advice from you in this forum to S&F in order to enhance dough strength.

unfortunately though, i mainly use  my mixer due to wrist problems. so i'm wondering, what can i do instead of S&Fing? will replacing S&Fs with a few minutes of mixer kneading (in the same time intervals) be as effective?

hoping for an optimistic answer.. ;)

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