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

Beer, sourdough?, recipe needed

May 3, 2015 - 10:14am -- AbeNW11

Well it's bank holiday in the UK tomorrow so I can get an extra day of baking in. Saw some guinness in my local supermarket and thought why not try a beer bread. 

Now I don't know if guinness is the correct beer or if the bread is leavened solely with beer or one uses a starter too but if anyone has a nice simple recipe for me to try with bread flour, whole spelt and a jumbo oats soaker then I'd be most grateful. 

Thank you.

FrugalBaker's picture

Boule vs Baguette

May 2, 2015 - 8:54pm -- FrugalBaker

Hi everyone, I've been baking a lot of sourdough bread lately and I usually shaped them into either a boule or baguette form. Though I noticed that the baguettes are having better oven springs compared the boule. What gives? I am using a 100% hydration starter here. Many thanks in advance....

jackiex's picture

Favorite bread for weekday breakfast or lunch?

May 2, 2015 - 1:34pm -- jackiex

There are so many recipes I'm tempted to try, but I can only finish one or two breads per week since I don't know who I can share these breads with yet... Most of my friends would love cake or other pastries, but probably not bread without sugar or butter. So my question is, do you have a favorite bread recipe, especially with sourdough starter and the three simple ingredients (flour, salt and water), using which the bread may last for a few days?

Dave Mott's picture

Back to basics. A 100% hydration starter?? What does it mean?

April 29, 2015 - 8:27pm -- Dave Mott

Hello everybody. So funny how sometimes you just need clarity on some of those first lessons that your learn, especially about starters. So here is my question:

Is maintaining a 100% hydration starting a 1/1/1 ratio. Being equal parts starter/flour/water?

So if I have 100g of starter I should feed it 100g flour and 100g water?

Or if I have 100g of starter, should I feed it 50g flour and 50g water, equaling the 100g of starter and taking into account the amount of flour and water that already exists in the starter. Being 50g flour and 50g water.

sallam's picture

At what dough volume increase do you proceed?

April 29, 2015 - 7:09pm -- sallam


I've read that when fermenting, a 50% increase in volume is optimal for oven rise than waiting until the dough doubles or triples. I tried it today, and was surprised that the oven rise was huge, much better than when I let the dough doubles or triples in volume.

Did anyone notice this? do you proceed when your dough reaches 50%, doubles or triples?

nunodesousa's picture

Ratios and Liquids question on starting sourdough

April 28, 2015 - 6:50am -- nunodesousa


I've been reading a lot and i'm getting confused...

I'd like to start a fresh starter and I have the following doubts:

1) Is there a big difference between using water and pineapple juice?

2) I've seen methods using 1:1 ratio on flour and water, 2:1, and 3:1... Although the most frequent is 1:1. Is there "a best one"?

3) I've seen people measuring 1cup flour / 1 cup water... and X grams flour / X grams water... Since 1 cup water weights different from flour, which method is recommended?


Thank you in advance!



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