The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Sourdough and Starters

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Capturing the wild yeasts.

AbeNW11's picture

Apricot Yeast Water

December 24, 2014 - 10:58am -- AbeNW11

Well here goes... Another new venture. Apricot Yeast Water.

Not entirely sure what I'm doing. I think the basics are place unsulphured organic dried apricots in glass jar, fill with warm (previously boiled) water and wait making sure to air it by stirring once a day. After that I don't know what I'm doing so all advice is welcome. 

Eventually I'll need to learn how to keep it and use it. But we're a few days away from that. 

chell's picture

Confused about feeding ratios

December 24, 2014 - 3:02am -- chell

Hello all,

as I'm starting to delve deeper into the world of starters I'm becoming increasingly curious about different feeding regimes. So far what I've been doing is taking my 200 g of starter, discarding half ( = 100 g of starter left) and adding 50 g of flour and 50 g of water to bring it back up to 200 g. This allows me to maintain a mass of 200g of starter. 

Kelownagurl's picture

Doubling Recipe?

December 23, 2014 - 10:16am -- Kelownagurl

I am really happy with the sourdough recipe I have right now. It makes about an 850 gram loaf. 

I bought a couple of bannetons - one round and one oval.  The round is for a 750 gr loaf  (although I proofed my loaf in that one just fine) and the oval one is for a 1.5 kg loaf.

If I want to make a larger loaf in the bigger banneton, or make two regular sized boules, can I just double the recipe that I usually use, and divide the dough before forming the loaves?  I'm not sure if I need to double the starter or not... 

chell's picture

Going from 200g to 250g of starter

December 21, 2014 - 12:50pm -- chell

Hello,

I'm new to the world of sourdough baking so sorry if this is too basic a question:

I'm currently working on getting 200g of sourdough starter ready to use. Once it's ready I'd like to use a recipe that calls for 250 g of starter. I'm not planning on maintaining a "mother" for now (I'll use all of my starter for the dough). Would it be ok to just add an extra 25 g of water and flour (so 75g water/flour total) during the last feed before baking to get it up to 250g?

Thanks

rjstucker's picture

Health of my starter

December 20, 2014 - 11:02pm -- rjstucker

My starter is about 3 weeks old now. At the start of the 6th day I started refrigerating after allowing it to ferment approximately 8 hours, then feeding it every 3 days. My house stays pretty cool in the winter, so where I keep it when out is a pretty steady 65ºF. I'm following Peter Reinhart's formula, and in both of his books I have say that is the ideal temp.

Kelownagurl's picture

My Second Loaf

December 20, 2014 - 11:30am -- Kelownagurl

I tried my hand at another loaf today, this one with a bit higher hydration (although I'm not quite sure how to calculate that exactly.) I roughly used the Ken Forkish Overnight Country Blonde recipe that I found on the internet (off to buy his book today).  It wasn't exact and to be honest, I rarely weigh flour when I bake bread, I usually go by feel, but I did try following this recipe except for the way he does his starter/levain.

master_wort's picture

wheat sourdough starter, increased volume

December 20, 2014 - 5:51am -- master_wort

A question about how much your sourdough increases during the feeding process

Time A: Feeded sourdough, for example 50 g sourdough starter + 100 g water + 100 g flour

Time B: Active sourdough starter, ready for baking

 

How much did your sourdough starter increases in volume between time A and B? For example, 100 % = double volume...

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