The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Sourdough and Starters

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Capturing the wild yeasts.

Graith95's picture

Odd bread starter?, tips, and converting from volume to weight measurements.

September 18, 2014 - 3:06pm -- Graith95

My family got this recipe (and associated starter) around 1995-1996 in Arizona from a neighbor. My dad has been keeping up the starter for sever years, and about 2 years ago, I began using this starter to make bread myself.

It's a liquid starter fed with potato flakes and sugar (no flour). Here's the recipe:

Keep INITIAL STARTER  in refrigerator for 3 to 5 days and feed with the following:

1/2 - 3/4 cup sugar                3T instant potato flakes                      1 cup warm water

SOUR DOUGH BREAD

Mr_Breadhead's picture

Starter smells reallly really sour

September 18, 2014 - 10:42am -- Mr_Breadhead

So my starter seemed to be progressing well, on the third day it had risen but didn't look like it was going to drop back down so I fed it again anyway.

Well now it's not doing much of anything and smells awful like really old milk. It develops this liquid on top as well that doesn't smell like alcohol, which I imagine hooch should?

I've been feeding every 24 hours anyway, do you think it will come back at some point or is it better to start again?

chris d's picture

Sourdough fail...what happened?

September 17, 2014 - 5:32pm -- chris d

Years into making sourdoughs, I've finally hit on a dough formula and method that doesn't work at all, but I'm mystified why it doesn't work.

Here's what I did (my notes during the "experiment"):

0730 15SEP14 - separated out 200g of active 60% hydration levain, added 200g water, 300g bread flour, 40g whole rye flour. (basically made a big batch of 60% hyd. starter).  Final mix of levain was at 80 degrees...too warm, but noting I can do about that. Let it go for 24 hours.

wfn's picture

Why is my dough tearing?

September 13, 2014 - 5:01pm -- wfn

My guess for this dough is that I am using discard, but that's not all the flour and I had it happen on my previous dough without using discard. Trying to make a sandwich loaf.

300g 100% starter discard
227g Ultragrain AP flour
77g milk
24g sugar
5g salt
7g active dry yeast
56g butter

I brought the dough together without butter, put it in bread machine on dough cycle for 10 minutes, added butter and let dough cycle finish. My machine's dough cycle mixes/kneads for 30 minutes and warms the pan and let's rise for 50 minutes.

Tina Marie's picture

Sourdough from Scratch

September 11, 2014 - 12:03pm -- Tina Marie

Hi Everyone,

Has anyone ever made the Ankarsrum Sourdough Starter?  I was finally able to get a ceramic container and made it this morning, as school is almost done (Yay!  Doing a happy dance!).

This is the recipe:

     2 dl (1 cup) lukewarm water, 37°C (98°F)

     200 g (1 cup) flour

     100 g (1/2 cup) grated raw apple

So I realized after I mixed it up that I probably should've peeled the apple before grating it.  There are festive red specks in  the starter.

claussen's picture

Replicating Maalahden Limppu aka Malax Loaf?

September 11, 2014 - 10:40am -- claussen

Hi y'all,

A Finnish friend recently brought me a Malax Loaf (Maalahden Limppu) on a visit, and now I'm to trying replicate it at home for when she returns (next week!).  Remember the first time you had a crumpet or some other exotic foreign baked good and were suddenly obsessed?  It's kind of like that :)

It's a super-dense, tight-crumbed rye/wheat sourdough with molasses or some other syrup (unsure about how it's done commercially).  It's baked in short, dense rectangular loaves and toasts up deliciously sour and a bit caramel-sweet thanks to the syrup.

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