Capturing the wild yeasts.
So i've just been to the store and returned home with...
I also have...
Any ideas? Much appreciated.
Usually if the starter is small enough or if it’s cool enough you could get away with bulk fermenting on the counter overnight.
but what if the dough has either milk or butter or a combination? Would the dough not ferment as well? Meaning does the added fats and such go bad?
Thank you all for easing my mind!
Newbie - buns came out heavy and not airy. Also too sweet. My attempts at bread using Nancy Silverton's recipe had similar results...nice flavor but not airy enough.
Recipe-https://littlespoonfarm.com/sourdough-hamburger-buns-recipe/
Hello all.
This is my first post and it’s a cry for help.
Soggy and gummy sums up my problem.
I will itemise my methodology and post some photos in the hope that someone can help me?
Ingredients: (2 loaves)
Flour: 900 (Marriage & Son 100% Canadian Very Strong White Flour)
Water: 564
Starter: 115
Honestly I don't want to depend on raising bread with my sourdough starter. It seems too fiddly, what with the multi-stage levain building and needing to watch the dough through the long rises. I figure I can just use the starter for flavor and to acidify my soaker, and then raise the bread with yeast. Kind of like what the CLAS folks do. But I like my flour to have an overnight soak to make the bread more digestible, since it's 100% whole grain.
I've made beer, wine, and sourdough bread, and it has always struck me how similar the process is for all three. They all rely on single-celled fungi and, to a lesser degree, bacteria.
When brewing, your nemesis is Acetobacterial fermentation, which converts alcohol into the decidedly acidic acetic acid. To prevent your wine or beer from turning into vinegar, we use airlocks, which create an anaerobic environment that Acetobacteria don't like.
Before we start, there are two things you need to know about yeast.
Hi there
Has anyone experimented with adding a bit of yeast to their sourdough formula. I remember doing it once and the crumb turned out incredible. I haven't done it since because I'm a bit of a purist and I feel it's cheating. I can't remember how much yeast I added. My formula is 50g starter, 500g flour, about 65-70% hydration. I want to experiment again because I haven't been able to get a crumb I'm happy with.
LL
