The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Sourdough and Starters

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Capturing the wild yeasts.

EllaFromChina's picture

Do I need to switch my rye flour starter to white flour starter?

May 6, 2016 - 4:13am -- EllaFromChina

Hi I'm new here.

I just made my first rye flour starter and I'M VERY EXCITED! ;)

However I want to make some white bread and I'm not sure if I should switch my starter?

I read about posts about people doing the switch but i feel if the starter really only takes a very small amount of the whole bread and it should doesn't matter if the starter is rye or white?



breadboy025's picture

levain/sourdough looks done but crust very soft

May 3, 2016 - 7:54pm -- breadboy025

I have been baking sourdough with intermittent success for about 3 years.  I follow various recipes--most successful one is one I found called "Norwich sourdough" as a variation of Hamelman's recipe.  360 g mature starter, 900 g APF, 120 g rye/pumpernickel flour, 600 g water, 23 g salt.  Rise is hours long with intermittent folds, use bannetons.


A BakEr's picture

A success but an issue

May 3, 2016 - 2:50am -- A BakEr

While travelling back from the USA yesterday, after spending the holidays with my family, I thought i'd have to make do with a yeasted bread as I wouldn't have anytime to prepare my starter and complete a bake within a day before going back to work. I had about 150g whole rye 100% hydration starter in the fridge that was last fed 2 weeks previously. Then I had an epiphany... why not try a bread using the unfed starter in the fridge? I have used starter that wasn't recently matured but the maximum time i've done is 1 week. It's worth a try. So I did the following recipe...

davidhunternyc's picture

1 Cup Einkorn Flour to Grams?

May 2, 2016 - 1:08pm -- davidhunternyc

Hello, I have been trying to make bread using only 100 percent Einkorn flour and sourdough starter. Recently I bought a scale for accuracy. Is there a commonly accepted weight in grams for one cup of Einkorn flour? What would the equivalent be to grams for 1 cup of water? Even sourdough weights would be appreciated. Thanks. 

ryebreadasap's picture

I need to put my starter in the fridge No Mess No Fuss here I come

April 29, 2016 - 10:15pm -- ryebreadasap

My rye starter is too demandin . I am learning to make my first sourdough . Everyday for 3 nights and 2 mornings 12 hrs apart I am feeding the starter while I get the nerve to try baking. I took it out of the fridge and want to put it back in so that when I take it out next time I may not have all the extra feeding and instead can build a levain (?) to use not discard into the fridge--again!! I have soo much discard in the fridge.

Andresito's picture

Is my plan for creating little sourdough correct?

April 27, 2016 - 3:56pm -- Andresito

Hi everybody,

I´m new to sourdough starters and I would like to get to know more about them.

I´m kind of a theoretical person. I need to understand the theory first, before I actually go to test anything in the kitchen :)

I want to create an starter to make pizza (and maybe, occasionally some bread too). But the conditions are these:

On one hand, I won´t bake as much and as often. And on the other, I really want to waste the minimum amount of ingredients.


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