Sourdough and Starters
Capturing the wild yeasts.
I am new to making sourdough bread. I was given a starter last week which I fed yesterday morning then used to start my first loaf in the evening. I have some questions which I'd really appreciate help ..
I'm using a recipe which required me to make a "sponge" last night and this morning (around 12 hours later) I added in the remaining ingredients and kneeded to a slightly tacky dough, more so than a regular loaf of bread. When I shaped to a ball for the first proof it relaxed and flattened a little in the bowl - does this mean the dough was too wet?
- French Kneading is far superior to stretch and fold
- But not for Spelt
Stupid me forgot that Spelt should not be overworked but on the plus side I've learned a new skill. I do recommend French Kneading but for Strong Wheat Flour.
125g 100% hydration starter (AP flour)
325g KA AP flour
50g KA WW flour
Autolyze for 30 mins. S&F 15-20 times each every 30 minutes for 1.5 hours. 2 hour rise, shape, 2 hour proof. Baked in lodge dutch oven @ 450f covered for 25 mins, uncovered for 20 mins.
As I mentioned in a previous post, I am not an artisan baker. I am a SAHM who homeschools 3 young kids and wants to feed them the healthiest bread possible while still catering to their "We love white bread" tastes. I modified a make ahead potato sandwich bread like this:
1/2 cup active starter
1/2 cup water
1 T sugar
1 t salt
5.5 T softened butter
1/4 cup egg whites (could've used one egg, but I had liquid egg whites leftover from making homemade mayo)
1/2 cup lukewarm mashed potatoes
with the help of this forum, and using the rye flour pineapple juice recipe I am totally thrilled to finally build the seed culture and the levain for sourdough breads. My first dough is sitting proving now, and instead of throwing the culture I used it to bake some delicious crackers.
The last time I did a long autolyse I refrigerated it overnight. Trouble is one should bring it back to room temperature before adding the starter. Can I keep the autolyse at room temperature for 12 hours?
I have used all the water, from the recipe, plus an equal amount of flour. Tomorrow morning I plan to add the starter, which I've fed already, and rest of the flour. Then another autolyse of about 40min before kneading in the salt and proceeding onto the stretch and folds.
I make Liège waffles, a type of sweet and yeasted waffle. Two years ago I had an issue that an entire batch of waffles had a cheesy smell, which I assumed meant the batch was infected by a pernicious yeast or bacteria. This happened again a month ago and again this week. I have no idea what's causing it, but I have had to throw away a lot of product (after spending all that time in production). Does anyone have any thoughts on what may be causing this? All three times occurred during the warm summer months, if that's a clue.
-Bumfuzzled in the Bakery
I have been following some sourdough recipe posters on here for a while and trying to create a sourdough loaf! I've only baked bricks so far, but I'm working on it! I just started a san francisco sourdough starter 3 weeks ago, so it is still quite immature.
Now my questions is how can you bake a sourdough Kouign Amann? A friend showed me a pic and I'm dying to try and make it with sourdough! I think the flavors would be outstanding with sea salt and brown sugar together!
I'm new to the world of sourdough. I started my sourdough starter (Dave) about two weeks ago. He's bubbling and frothing (adding approx. 2-3 centimetres of foam to the top of the starter jar) consistently after his morning and evening feeds, and this is day five of dying to make sourdough. Each day I'm facing the same issue. The dough structure breaks down to a very sticky and unworkable consistency as it's proving overnight.