Sourdough and Starters
Capturing the wild yeasts.
So I have lots of experience making sourdough starters from scratch. I've made new ones about 5 times now, I made them in different parts of the country and I've made them all in exactly the same way and never had any problems - until now.
I'm feeding my starter, every 24 hours, like I always do - discard 80% and then add:
100g 50/50 white and whole wheat flour
100g filtered water
I have a pretty active whole wheat sourdough starter going now, almost 2 weeks old. I've been having to feed it twice a day. It's kept on the counter top, between 68-70 degrees.
Some recipes call for "refreshing" a bit of starter for a few hours before using the whole refreshed amount in a recipe. Other recipes just say "sourdough starter" but don't qualify an age.
How do you prep your sourdough starters for a recipe? Do you refresh for a few hours, or use directly from an overnight on counter? I am baking with mostly 100% whole wheat.
Tried a higher hydration this time (74%) and did the finger test prior to baking. There was some spring, but not back 100%, yet this is how the bread turned out. The top is loose and ready to be ripped off and used as a big cookie! The only thing I changed was the hydration - it's usually around 65% - but I heard that this type of thing can be caused by under proofing.
Hello fellow bakers,
I'm about to give up on my quest to get a sourdough starter going.
This is my second or third attempt that has failed.
Given my previous failings, I went really OTT in terms of making sure I did everything "by the book" (or went beyond the book), namely :
(1) My container and lid went into the dishwasher on a high heat cycle. (used a Lock &Lock food safe, my previous failed attempts used a glass Kilner jar)
(2) I used bottled mineral water (Vittel) to initiate and feed my starter during its infancy.
First of all, I just want to say, THANK YOU.
You people have been instrumental in my strong bread game. So, go ahead -- pat yourselves on the back.
When I started baking bread, I remember my first product resembled and tasted similar to a wet roll of paper towels. But I didn't give up! Fast forward a few years, with some more research, baking method adjustments and with divine guidance from P. Reinhart, I was able to produce some acceptable breads using commercial active dry yeast (JUL2010):
Hello everyone! I'm a novice, relatively, with a scientific mind who has been baking with sourdough and generally pursuing the subject of fermentation as a hobby (is that a thing?) for about a year and a half. I "captured" my starter from "wild yeast," and have always had great success with it.
This morning I had to take a decision: Leave the dough in the fridge for 12 more hours or leave it on the counter.
Composition: 78% hydration sourdough (500g bread flour, 380g water, 100g 100% sourdough, 10g salt) Weight = 980g Starter Ratio = 10%
Process up to this morning: 3h autolysis, Long knead*, 12h fridge, [at that point I had to decide between 12 more hours of fridge or 12h countertop.]
I'm pretty new to Fresh Loaf and wanted to share an observation.
I just started my first successful sourdough starter last week. I live in the San Francisco Bay area. I tried two other times in the past to start a sourdough starter, but that was in Southern CA. I don't know why they didn't take, but it could have been old flour perhaps...