Sourdough and Starters
Capturing the wild yeasts.
How much starter should I use in a dough?
Forums:
Hello,
I've been baking sourdough with varying degrees of success for a while now.
One thing I still haven't worked out is the effect using more or less starter has on the loaf.
For instance, I could make a loaf with 500g of ripe 100% starter, 750g of flour and 400g water.
And I could make a loaf with 200g of ripe 100% starter, 900g of flour and 550g of water.
Both will yield a dough of 65% hydration, right?
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New to Sourdough
Moved to Florida - Starter Rises fully in less than 2 hours
My loaf was nice but soft and looked like normal not sourdough loaf
Forums:
i am really happy with this but confused.
I used a base recipe of
600 g flour
360 water
240 starter
salt and. Cooking oil and a blob of honey
I was really busy and kneaded in the sunbeam maybe about 7 mins and a light bench knead . Then rest an hour or so and then light stretch and fold or kneads every couple of hours as I remembered
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Beautiful Crust, Great Flavor, Terrible Crumb/No Oven Spring (Tartine)
Sourdough starter in hot, humid equatorial region
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Hello Bread Masters,
I have been lurking around Fresh Load for years and years. I have learnt a lot from here and made fairly decent pizzas, middle eastern flat breads, bagels, but, not so decent loaves . I am an excellent arm-chair baker though :)
I have an overwhelming desire to make my own starter and bake a sourdough here in Chennai India where the average temperature in any given day crosses 90.
Years of reading suggests 100 is too hot for sourdough.
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starter suddenly hyperactive
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I have had a fairly benign 100% hydration starter for last several months, feeding it 25% rye, 75% apf. Feeding 1:3:3 ratio roughly ever 8-12 hours, sometimes it'd be almost 24 hours, but didn't seem to impact strength much. It just happily chugs along, gets a little bubbly, barely manages to double. I don't recall brand of flour, bought in bulk, organic, unbleached. Ingredients were simply wheat.
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Questions about preferment for SD starter
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I started to make sourdough bread a few weeks ago, and I have found my bread too sour especially after it's put there for over 1 days.
I searched around and i see lots of suggestions like avoiding overnight bulk ferment, feeding the SDS more frequently and with higher ratio of fresh flour and water, raising the % of SDS in the whole bread ( ~20%) so that it ferments fast..etc.
I will try those methods but i have another question: Would preferment make SD bread more sour?
I like preferment because:
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Loaves flatter after not using SD starter for two weeks
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I got two SD starters: one white wheat and one organic spelt. I've been using both for a few months and they've been working well. A few weeks ago I went away so I couldn't use them during that time. They were stored in the refrigerator and I think they were fed after about 10 days by my GF. Some days later I got back home and started using them again. First I discarded and fed them one or two times before I started baking.
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