The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Sourdough and Starters

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Capturing the wild yeasts.

wetodit's picture

Oatmeal and Rye Sourdough

August 4, 2015 - 7:28am -- wetodit

Hello all,

This past weekend I ended up making an oatmeal and rye sourdough that turned out to be nice and light.

I thought I'd share it with you!

Here's a link to my blog post:

http://makebread.net/oatmeal-and-rye-sourdough/

I'm keeping a blog to chronicle my baking adventures in the hopes of improving on all my little mistakes.

leslieruf's picture

Waste not, want not! but what to do now?

August 4, 2015 - 12:17am -- leslieruf

On 30th April I made Forkish Field Blen #1 and #2.  I ended up with heaps of surplus starter :( but couldn't beat to threw it out so I froze it.  I have about 650 gm.  I would like to use this now before it gets too old.  Do I just defrost it, feed it a bit and just make bread

Edit: gremlins struck again!  whenever I try to correct, it just freezes up!  

was just going to add, it is 80% hydration.  

 

fusan's picture

In searh of sourness

July 31, 2015 - 12:29pm -- fusan

Hi all

Like many others on this forum, my wheat starter lost most of its sourness after a few months.

So Ive searched this forum for solution and found a lot of great threads about it. What I found out

was that I was feeding the starter too agressively at roomtemperature, which favor Yeast.

I started to make my sourdough with coarse (whole grain?) wheat, but that didnt help much.

So I tried the Detmold method that uses different temperature and hydration at each feeding to favor each bacteria.

viajeralaura's picture

pregnancy brain and my starter

July 30, 2015 - 9:09pm -- viajeralaura

Thanks to some great help from this forum in March, I developed my own sourdough starter and have managed it, and baked weekly for the past four months. I got into a good groove and was playing around with different flours both in baking and to manage the starter, improving my bread techniques, etc. I really enjoy bread baking and this was all making me very happen.

cheekygeek's picture

Simple sourdough starter? Just flour + yogurt (Italian cooking show): Thoughts?

July 30, 2015 - 5:36am -- cheekygeek

Thought I would pass this along for discussion. I have not tried it, as I have a mostly whole grain wheat starter going at the moment.

This is an Italian language cooking show but with english language voice-over: YellowSaffron Sourdough starter recipe. The recipe is also in the video description (expand on YouTube).  Have not tried it yet... wondering what sourdough afficianados think of the idea?

fusan's picture

Why did my sourdough breads not get much oven spring?

July 27, 2015 - 2:45am -- fusan

HI all

 

I just finished two breads. As you can see in the picture, they didnt get much pop when placed in the oven.

What I have read, when I searched this site, is that one of the many reasons is that the dough is overproofed.

Here are some of the (minor?) changes I made, compared to my normal routine...

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