The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Sourdough and Starters

Capturing the wild yeasts.

DanAyo's picture

Recalculate Recipe with Soaker

July 24, 2017 - 4:55am -- DanAyo

I am in the process of making a spreadsheet that will recalculate ingredient weights after changing the final dough weight. So if a recipe calls for 3 pounds of dough and I want to make 4.8 pounds the sheet will give me the grams of each ingredient according to the total weight and the percentage.  I've accomplished this for all recipes with the exception of those with complications such as soakers. At least as Hamelman list them.

Lechem's picture

The Return of the Tartine

July 23, 2017 - 11:18am -- Lechem

Been a while since I've done the Tartine Country Bread. A simple recipe but very satisfying. It's also nice to return to a relatively high hydration dough (well high for me anyway and using European flour to boot) and see how well I can manage it. Usually one should drop the hydration a tad when using non North American flour but I thought what the heck and dove straight in. Pleasure to make and even better to eat. 

the_partisan's picture

Going from two feedings a day to a single feeding?

July 22, 2017 - 10:57pm -- the_partisan

After having some problems with my starter staying in the fridge for a periods and getting some off smell and flavours, I started a new starter (using Hamelman's method) which has been making great bread. I feed it twice daily, with 15g old starter and 50g flour (half white / half rye or other whole grain) and 60g water, so 13% prefermented flour in feedings. It peaks at about 10h and then around 12h I give it another feed when the peak has slightly fallen down. I typically use room temperature or slightly warmer (30C) water.

DanAyo's picture

Dutch Oven Baking

July 21, 2017 - 12:38pm -- DanAyo

I just finished baking my first Tartine Bread. I followed the directions and preheated to 500°. Placed the dough into the pot and lowered oven to 450°. Baked 20 minutes with top on and 20 minutes with top off. The bread registered 209° when I removed it from the oven. I placed on a cooling rack for an hour and a half until bread was cooled down and then cut it. Crumb was nice and the crust was (exceptional) thin and crispy.

Zuurdesem's picture

Bulk fermentation ain't happening

July 21, 2017 - 7:31am -- Zuurdesem

Hi breadlovers,

I'm a home baker from Belgium. I'm having trouble with my sourdough bread.

The facts:

The picture is from my dough 3 hours and 4 stretch and folds in the bulk fermentation. The dough stays very wet and sticky. It never becomes smooth or holds its edges. (No bubbles appear). It stays a wet mess. 

DanAyo's picture

How much starter?

July 19, 2017 - 4:35pm -- DanAyo

I want to starter a levan and then ferment at room temperature for 12 hours before mixing it in the the dough.The recipe including the levan will have a total of 1100 grams of flour. I've read on the forum that 5% of total flour is on the low side for starting a levan. I figure 55 grams would be the amount needed to make the levan. 

But, the recipe calls for 1 tablespoon of starter. I scooped a tablespoon of starter and it weighed only 15 grams.

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