The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Sourdough and Starters

Capturing the wild yeasts.

Lechem's picture

Recipe challenge

February 20, 2018 - 11:31am -- Lechem

The flour I have in stock...

  • Bread flour
  • Rye 
  • Malted wholegrain/seeds mix 
  • Some whole-wheat
  • Einkorn
  • Durum 

The recipe...

To come up with a recipe to fit my midweek schedule. Should be literally a no knead - just mix! Bulk ferment for about 8 hours through the night. Pour into a loaf pan and refrigerated in the morning then baked that evening about 15 hours later. 

Let the challenge begin...

jennylee's picture

Sourdough Starter Question from Bread Baker's Apprentice

February 19, 2018 - 10:23pm -- jennylee

I am one week in to the starter recipe in Reinhart's book, Bread Baker's Apprentice. Seeking clarification of instructions on page 241 (hardcover edition)  Day 3 and up...

It says to put the starter in a clean bowl, mix and return to the beaker. Am I to pour off half of the starter and add new flour and water, or just mix the existing batch?  

I am in Kenya, on the hot Coast, so this is growing nicely and I used pineapple juice on Day 1

 

Thank you

dovder's picture

Mañana yeast

February 18, 2018 - 1:45pm -- dovder

So I've had a starter culture going for maybe 3 months or so. I like it because it saves the whole guessing game of whether the instant yeast I had in the cupboard is still viable or not.

It's a wholemeal rye culture and I had no trouble at all getting it started. I keep it in the fridge during the week, take it out maybe 24 hours before I plan to use it and stick some more flour and water into it. It responds really quickly - it's so virile it practically makes me blush.

punter's picture

Can I get more of a rise from wholemeal flour?

February 18, 2018 - 9:20am -- punter

I've been making sourdough loaves for about a year now, but I always seem to make bricks with none of the big air pockets which all the pictures say you should get!  Can anyone point out where I may be going wrong?

I keep my starter in the fridge between bakes.  It's made with white bread flour, refreshed using a 1:1:1 ratio (usually 25g:25g:25g).  Before the bake I take it out of the fridge and refresh it once or twice at room temperature.Here's my starter:

dukethebeagle120's picture

rye malt starter

February 18, 2018 - 6:23am -- dukethebeagle120

first real post

new to this forum yesterday

anyhow anyone ever create a starter with malt grains

like i said in my intro i do some homebrewing

in brewing over the years i have found that when malt is dried and ground,

it will go to fermenting if added to 80-90ish water

after 3 -4 years of not sourdough baking i decided to get back into the game

so i ground up 3 pound of malt rye with a corona mill to a fine flour

filled a 1 litre mason jar one quarter full and added quarter water 90ish

nickvalente's picture

Panettone

February 17, 2018 - 9:38am -- nickvalente

Hi everyone, I posted on here awhile ago for some advice about my panettone recipe, and after many trials I finally nailed it. So I wanted to share it with everyone in case there is someone out there like I was looking for a recipe with a lot of detail about the steps. It is a combination of Matt Tinder's recipe and the recipe found on the "wild Fermentation" blog. 

One of the biggest issues I had, ended up being the choice of flour. This bread needs a high protein/gluten flour, so i finally bought some KA High gluten (14 protein). 

jmoore's picture

That elusive open crumb

February 16, 2018 - 6:33pm -- jmoore

The first step is admitting you need help, right? I need lots of it. 

I've been trying to get a nice open crumb for quite a while, and have had little success. So I'm going to document my most recent bake with photos. I'm sure you guys will be able to figure out what I'm doing wrong. 

I'm fairly confident in my starter: I have 2 and feed them every 12 hours, +- 1 hour and they are kept in a proofer at 70 degrees.  Both are 100% hydration. One is KA AP, and the other is 80% KA AP, 20% freshly milled rye. I get similar result with both starters.

jmoore's picture

That elusive open crumb

February 16, 2018 - 6:32pm -- jmoore

The first step is admitting you need help, right? I need lots of it. 

I've been trying to get a nice open crumb for quite a while, and have had little success. So I'm going to document my most recent bake with photos. I'm sure you guys will be able to figure out what I'm doing wrong. 

I'm fairly confident in my starter: I have 2 and feed them every 12 hours, +- 1 hour and they are kept in a proofer at 70 degrees.  Both are 100% hydration. One is KA AP, and the other is 80% KA AP, 20% freshly milled rye. I get similar result with both starters.

gerryp123's picture

Sour Dough Add-ins

February 16, 2018 - 11:16am -- gerryp123

SD newbie now able to consistently bake easy SD "bread flour" boule.  Procedure is the standard   - mix - rest - multiple folds - shape - retard overnight -proof - bake.

Seeking some variety by adding in seeds, nuts, grains, fruits to the basic loaf.  What do you recommend, and at what step do you add it in?

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