The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Sourdough and Starters

Capturing the wild yeasts.

makebreadnet's picture

Sourdough Starter from Scratch

January 19, 2017 - 7:37am -- makebreadnet

Hi everyone and happy new year (I can still say that right?)!

I got inspired and made a youtube series on how to make your very own sourdough starter from scratch.  It's my first sort of series so I'd appreciate your feedback! 

I've made several starters before but every time I'm reminded about how simple it is to make something so delicious and long lasting.

Vtg79's picture

How do you usually maintain your starter from the refrigerator?

January 18, 2017 - 7:28pm -- Vtg79

My starter rises beautifully within an 8-12 hr period and even deflates within 24 hours. Since I started storing it in the refrigerator, I've noticed it deflates within just two days without doubling (picture on day 3 after feed) as it would outside. Is that normal?

I usually feed at 1:2:2 every 24hrs when outside and because it deflates so quickly in the refrigerator, I have to feed it every 3 days instead of once a week as I had hoped.

gregavery's picture

Can't get sourdough right!

January 18, 2017 - 3:59pm -- gregavery

The result I keep getting is a very dense, chewy loaf surrouding three or four enormous, cavernous holes.

I'll post my most recent method and see if anyone can spot what's up.

500g strong white flour

100g spelt

10g salt

50g starter (straight from the jar, didn't make a separate 'leaven')

450g water

 1) Mix

2) Autolyse (30 mins)

3) heavy kneading (12 mins)

4) Four strech-and-folds (10 mins apart)

5) spin for tension

6) proof in fridge for 11 hours

alixer's picture

Sourdough starter separation

January 18, 2017 - 7:31am -- alixer

So, I live in a warm climate (pacific coast mexico) although it has been colder for the past few days (relatively speaking: 22-24 degrees C) and my new sourdough starter was really active on first night!  Frothy bubbly, sour smelling...but it will not seem to accept new "food".  The new water and flour (equal parts) separate within minutes and just sit at the bottom.  One layer flour, one layer water, and finally one layer of stinky bubbly starter.  I have no idea what is happening...

ztwatson's picture

First Loaf Review

January 17, 2017 - 7:57am -- ztwatson

Hey guys,

I'm hoping to get a little feedback on where I could make improvements. Overall, I found my first loaf to be a success.

I began making my starter on 1/9/17 with 1 part whole wheat, 2 parts white. I don't measure the weights of water and flour. I just try to maintain a certain consistency.

By 1/15/17 the starter was ready (Float tested). I generally followed this guy's advice...

https://www.youtube.com/watch?v=DSs8w2AAN2w

Ogi the Yogi's picture

Ken Forkish why so much levain? any suggestions for leftovers?

January 16, 2017 - 5:11pm -- Ogi the Yogi

Hey guys I just made my first Pain de Campagne, I went ahead and follow the recipe. I know have an enormous amount of leftover levain! 

Why did he ask us to make so much levain:

100g levain + 400 g white flour + 100 grams whole wheat + 400 grams of water! = 1000 grams JESUS!

The recipe did ask for a lot of levain 360 grams of levain for the final dough but I still have so much left over! 

What is his reasoning? 

 

SNK's picture

Flat wholemeal sourdough. What did I do wrong!?

January 16, 2017 - 11:51am -- SNK

Hello there. I am fairly new to sourdough (and this forum), so I apologise if this has been covered somewhere else.

I have been using a TFL pain de campagne with satisfactory results. My oven spring and crumb size is ok, but would like to improve. Scoring is always a bitch, which I thought may be due to under proofing or high hydration.

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