Capturing the wild yeasts.
Ive been building a new starter - it is coming along very nicely. I've been using a "food" mix of 50% WW, 50% BF. I have read that adding a bit of rye will help make it a bit more sour.
Looking for an idea of how much rye to add - a percentage?
Just want to give it a little boost. Ideas?
Over at Wordloaf.
Process: https://newsletter.wordloaf.org/p/ian-lowes-sweet-starter-process
Interview: https://newsletter.wordloaf.org/p/starting-the-sweet-starter
Gary
I'm looking to find a definitive answe for how long levure de boulanger (sold in big butter block sizes or broken up into little cubes) can last when purchased, and also can it be frozen?
Any help would be great.
I've had my starter on the go for about 4 years. I bake with my once a week and feed it each time I bake with a rye/wholemeal mix, storing it in the fridge between feeds. Often it gets a bit of a crust on top, but scraping that off the starter below has always worked well for me. Probably not ideal conditions for it, but it works in terms of minimal time/effort!
I took it out this morning, though, and as you can see in the photo it had all these white spots on top. I haven't changed anything much, except my floor mix may be a bit more rye-heavy this time.
Hi!
I am having some trouble with a new starter. It’s been going for a few weeks now and I cannot get it to rise or double no matter what I do. I’ve tried everything. It has a nice smell and some bubbles, but will not rise.
Any tips welcomed! Thanks
I've bene making sourdough successfully for several years using the basic methods with which most of you are familiar. However, over the past year., my loves are just listless -- dense crumb (not gummy, just small, tight holes with a few larger holes but not the normal distribution of small, medium, and large) and a crust that stays flat against the score line (no ear).
TL;DR: 40+ DAYS CONSTANT FEEDING ; FIRST 20 DAYS NO RISE AT ALL ; DAY 20-40 LITTLE RISE ONLY AFTER 6 HOURS
This forum has been the main source for Lievito troubleshoting that I found, so I want to track my actual problem in a way to make it public, so someone else with the same issues could have it easy in their journey. I have the first 30 days literally recorded in my camera, with the pH's info for each day and after each feeding cycle.
I have been building a new(ish) starter with a 1,3,3 ratio. For flour, I'm using a 50/50 mix of KA BF and WW. Filtered water
It is now about 10 - 12 days old.
The starter is kept on top of the fridge at around 77F. It has begun doubling in about 6 to 8 hrs and is staying at that level - doesn't seem to be progressing. I hope I'm just being extra-anxious - but while it is def alive, I'm not getting that "bubbling over the top" I've seen in so many starter pix.
I ground 1500g of spelt grains to flour. mixed the flour with 1200ml water, lyased mix for 16min. After lyase, added 1 tbs of sour dough, kneaded for 12m, split dough into 3 tins, proved for 90m at 35C in a prooving oven. The dough did not rise. Added 3tbs of further sour dough in the hope I would get an oven rise. Cooked for 50min in steam oven. No oven spring. No rise. Bread has not risen. Air holes are very small 1-2mm.
Hi there!
I routinely make a loaf pan sandwich sourdough for our family. I always have about a 30-60 minute autolyse, add starter and hand-mixed the dough, add salt 15-30 minutes later, and then do a few stretches and folds over the course of the next few hours.
The other day I was doing two batches of two loaves each and decided to try running one batch in the KitchenAid (after autolyse/initial mix/salt addition). I wanted to see how much difference the KitchenAid made for gluten formation.
