The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Sourdough and Starters

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Capturing the wild yeasts.

SweetMK's picture

Is There a Way To Obtain Local Yeast??

July 24, 2014 - 8:32am -- SweetMK

From what I have read, fungi is everywhere. I just read a thread about beginning a wild yeast sourdough with the fungi that is on the purchased wheat berries.

I have heard that even though you can start with an obtained source for sourdough starter, eventually, local fungi will take over the starter, that makes sense, to me. The local fungi are best suited to the local conditions.Therefore the local fungi should be able to "take over" the wild yeast sourdough starter that you nurture.

If your starter is gonna end up there, why not start with that?? 

AbeNW11's picture

No Knead Sourdough Rye Recipe

July 24, 2014 - 2:14am -- AbeNW11

Hi All,

Need some advice. The last time I tried my first sourdough 100% Rye it was a huge flop. Could've sold it to a builder for bricks. I don't know what I did wrong. My 100% Rye Starter is very healthy! I have a standard recipe that I convert for all flours and works really well, till I tried it with Rye.

450g flour

66% Hydration

45g Starter @ 100% hydration

11g Salt

I have had big success with Spelt, Khorasan, Einkorn (even) using this formula but my Rye didn't get off the ground.

Thanks guys

PetraR's picture

Reg. Stiff Starters

July 23, 2014 - 6:20am -- PetraR

I had converted my 100% hydration wheat Starter in to a 50% hydration Starter.

When I feed after 12 hours it is nice and , well, kind of dry.

When I feed it after 24 hours it is really sticky and difficult to remove from the container and it sticks to my fingers, the jar ...

Right now I keep it on the counter as I do bake a lot with it.

Is that correct like this?

Murderboner's picture

stinky starter

July 22, 2014 - 3:14pm -- Murderboner

Hi all,

I had to start a new starter, cause my old one went south. Anyway, started it and after about 3 days noticed some bubbles and a fine crust. However it had a very strong vinegar, cheesy smell and taste. It has been warm at my place. Should I start over or will this be ok to use? 

 

Thanks in advance

caneelradinsonblasucci's picture

First Time Making Bread - Tartine Loaf Picture

July 21, 2014 - 9:30am -- caneelradinsonb...

Had to share my success! Sorry for the crummy (no pun intended) pic but I had to grab something before the family landed like hawks on it.

Found Chad's recipe accessible and with a great wealth of info for a first time bread baker. Made two loaves Saturday and then tried a variation with a higher hydration dough (90%) on Sunday. Both batches were insanely good...

DivingDancer's picture

First try at Tartine County Bread. Success!

July 20, 2014 - 6:56pm -- DivingDancer

I started baking sourdough just about two years ago.  In the past two years I've made a lot of bread, and have worked on refining techniques with just a few basic recipes.  I've moved toward higher hydration dough.  I've worked on my loaf forming techniques.  I've discovered the impact that proper loaf slashing can have on the outcome of the bake.  And I've played with a half dozen techniques for getting steam into the oven during the bake.  In the past few months my bread has been pretty good!

Akmagnolia's picture

New to sourdough

July 18, 2014 - 5:33pm -- Akmagnolia

So I moved to Alaska and I finally declared myself beyond Cheechako (Alaska-speak for greenhorn) stage. To celebrate, I'm attempting a sourdough starter.  I've named my starter Jim, after Jim Huscroft, an early twentieth century Alaskan hermit.  Legend goes he came into town once a year and picked up a copy of the previous year's newspapers, which he would read one per day over the next year, each a year late. 

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