The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Sourdough and Starters

Capturing the wild yeasts.

evandy's picture

Help with Proofing & Scoring

March 24, 2017 - 2:30pm -- evandy

After several years off of free-form bread, my daughter has decided that she LOVES sour-dough.  After having a bunch of trouble with Reinheart's Sourdough in BBA, I moved on to Hammelman's Vermont Sourdough.  First time around came out much better, though there are still some obvious issues with the final proof/shape.

Ogi the Yogi's picture

Is my Starter the Culprit?

March 23, 2017 - 9:12am -- Ogi the Yogi

Hi everyone I would really appreciate some input on this! 

I have been baking a lot of sourdough bread in order to improve my technique, bulk fermentation and shaping! 

I am getting a beautiful oven spring (my breads get tall), during the bulk fermentation my dough get airy and pillowy, and during shaping I am able to get good surface tension.

heidus's picture

Need shaping help!

March 23, 2017 - 7:39am -- heidus

I've watched tons of videos to learn the process and I think I'm doing it correctly but my last several loaves all have huge mouseholes at almost exactly the same spots. I try to make sure I don't have an excessive amount of flour on the sections that get folded to the interior of the loaf, I tighten the boule as much as I can without tearing the skin, and I even pinch the seams on the bottom of the loaf once I place it in my banneton to tighten it even further. 

gong's picture

Amount of starter and BF in fridge

March 23, 2017 - 4:25am -- gong


I use 20% of my starter and I bulk ferment for 4-5 hours.

I want to make pizza dough in the afternoon and leave it in the fridge till next day afternoon. If I use 20% starter and put it in the fridge right away, is it ok? Can I calculate somehow the % amount of starter for BF in the fridge?


ahg's picture

Second attempt at Tartine style sourdough

March 22, 2017 - 7:34pm -- ahg

85% hydration. First attempt I had some issues handling the dough, but the second time was much better. The dough is a bit "fluid" (as I guess you'd expect with that hydration), but it set up reasonably quickly on the stone. Is there any way to coax a "rounder" (more like a ball) boule from this type of dough, or will they always tend to be a bit slack?


MattR's picture

Salt: when and how?

March 22, 2017 - 2:32pm -- MattR

I'm trying to understand when and how to add salt.

The short version of the story is I took a recipe from BreadWerx and modified it. (It worked for me at 65% but when I went to 67.5% it wasn't doing so well.) I changed from adding the salt in with the flour and having it sit overnight before adding starter to where I did a 2 hour autolyze, add the starter, work in the salt, and do everything after that the same. The difference in the dough was amazing.

rthryhorysak's picture

Dough Constantly Overproofing

March 22, 2017 - 3:33am -- rthryhorysak

So basically for the past two weeks, I have had about 2 good loaves, the rest have all overproofed. Thing is I feel like it is within the the normal time range for a retarded final proof. I do use quite a bit of whole grains, mostly 50-70% that I mill. Here is my process

Make 4-5 Hour leaven

Autolyse 40 min - 1 hour (Just flour and water)

Mix/Knead in Electric Mixer for 5 min, then wait 10 mins and mix another 5 mins

  • 5% Leaven
  • 2.2% Salt
  • Most of the time 85-90% Hydration

Bulk 3.5-4 hours Dough at around 76 F



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