The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Sourdough and Starters

Capturing the wild yeasts.

singermane's picture

Trouble with tartine starter - bubbling but not rising

February 26, 2017 - 4:50am -- singermane

I recently bought Tartine Bread, and I have a two week old starter that I've made based on the formula in the book. I've been feeding my starter at 100% hydration every morning since around day 4. Most days, I get a good amount of bubbles in the starter, but absolutely no rise. Am I doing something wrong here?

XRangerD's picture

Has anyone found a proofing temp-time table?

February 25, 2017 - 11:06am -- XRangerD

I'm having trouble getting a consistent 75° temp while proofing. I've got too many cold spots in the kitchen!

So, since I normally end up a few degrees low, I was wondering how to modify the proof times.I use warm water, use the oven with the light on for a proofing cupboard... I know that yeast activity halves about every 10°F, but not the specifics.  It would be useful to have a multiplication factor to adjust proof times. Within reason, anyway...

BKSinAZ's picture

Newbe confused about mother starters

February 24, 2017 - 8:57pm -- BKSinAZ

I have been watching some wonderful YouTube videos to increase my knowledge about bread baking.

Something I have been studying lately on YouTube is Mother starters or just "starters" I guess some people call them.  One video I recently watched was a lady baking bread with a mother starter that she claimed she had in her frigerator for years. This confused me and I could not understand how somebody could keep alive a mother starter in their frigerator that long. What do you do when you go on vacation or out of town for extended time?

XRangerD's picture

Now what? A Newbie's problem.

February 22, 2017 - 2:41pm -- XRangerD

Ok, I've finaly gotten a starter to be consistently rising. I've had my patience tested, to be sure, but my starter is doubling (and more) within 2-3 hours. I just discard half, add 2 oz bottled water and 3 oz unbleached flour. The 1 oz starter to 2 oz water and 2 oz flour just never worked.


So now the question becomes, "Now what?" How do I use this beast? When I measure a starter to add to a recipe do I use it while puffed up or stir it down first? I figure stirred down would include much more yeast.

Toptier_Dough's picture

Sourdough/Yeast Hybrid doughnuts

February 20, 2017 - 1:53am -- Toptier_Dough

Hey guys!

Ive been making a whole range of different doughnuts in the kitchen over the past few weeks i.e cake, yeast raised and brioche style doughnuts. But theres one last doughnut mission I have to conquer before i can put away the fryer for a while. The last on my to do list is a sourdough/yeast hybrid doughnut, is there anyone with any knowledge on how i would go about making this dream a reality?

hominamad's picture

Is this a sign of overproofing?

February 19, 2017 - 9:43pm -- hominamad

Hi - been a long time since I posted here - been getting back into breadmaking after several years hiatus, and decided to try some sourdough - specifically the Tartine recipe, after I tried a loaf a friend of mine made.

I actually made it two times already - the first with a great success, the second was still good, but not as successful as the first. I just tried for a third time, and something happened with the dough that caused me to just throw the whole thing out.

Vtg79's picture

Pineapple juice for revival of slow starter

February 19, 2017 - 9:27am -- Vtg79

So, after refrigerating and reducing feeds, my starter totally lost its previous strength even though it does rise a little. I was going to throw it away to restart, but just as a last resort I fed pineapple juice and wwf to a batch I removed from refrigerator and it rose beautifully, after second day feed it looks even better. Tried googling but can’t figure out.

Need some guidance now ... how long should I really continue feeding it just wwf and pj? Is it the yeast that woke up or has the cycle restarted?

lizzy0523's picture

Alaska Sourdough & Discard English Muffins

February 18, 2017 - 5:36am -- lizzy0523

First up was Teresa Greenway's Alaska Sourdough. After recommendations from several folks on this site, I am following along with one of her online classes and this bake looked like a nice simple loaf for a busy weekend. The formula calls for a little bit of milk, which I replaced with some whey I had around. 


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