Capturing the wild yeasts.
Hi everyone, I've been baking a lot of sourdough bread lately and I usually shaped them into either a boule or baguette form. Though I noticed that the baguettes are having better oven springs compared the boule. What gives? I am using a 100% hydration starter here. Many thanks in advance....
There are so many recipes I'm tempted to try, but I can only finish one or two breads per week since I don't know who I can share these breads with yet... Most of my friends would love cake or other pastries, but probably not bread without sugar or butter. So my question is, do you have a favorite bread recipe, especially with sourdough starter and the three simple ingredients (flour, salt and water), using which the bread may last for a few days?
I add rye flour to my ww flours when making whole grain sourdough
is there any point in adding rye flour in with my ww when feeding my starter (Larry)
Hello everybody. So funny how sometimes you just need clarity on some of those first lessons that your learn, especially about starters. So here is my question:
Is maintaining a 100% hydration starting a 1/1/1 ratio. Being equal parts starter/flour/water?
So if I have 100g of starter I should feed it 100g flour and 100g water?
Or if I have 100g of starter, should I feed it 50g flour and 50g water, equaling the 100g of starter and taking into account the amount of flour and water that already exists in the starter. Being 50g flour and 50g water.
Greetings
I've read that when fermenting, a 50% increase in volume is optimal for oven rise than waiting until the dough doubles or triples. I tried it today, and was surprised that the oven rise was huge, much better than when I let the dough doubles or triples in volume.
Did anyone notice this? do you proceed when your dough reaches 50%, doubles or triples?
Hi!
I've been reading a lot and i'm getting confused...
I'd like to start a fresh starter and I have the following doubts:
1) Is there a big difference between using water and pineapple juice?
2) I've seen methods using 1:1 ratio on flour and water, 2:1, and 3:1... Although the most frequent is 1:1. Is there "a best one"?
3) I've seen people measuring 1cup flour / 1 cup water... and X grams flour / X grams water... Since 1 cup water weights different from flour, which method is recommended?
Thank you in advance!
I've just made a mother starter based on Peter Reinhart's Whole Grain Breads book. It's a 100% whole wheat starter. His instructions are to leave it in the fridge as soon as it's done and it will be ready to use for up to 3 days. Forkish's book, Flour, Water, Salt, Yeast, on the other hand, says the levain should be fed every day. Reinhart suggests refreshing it when it gets low--between 4 days and 2 weeks old. Then it can be used as a seed culture to form a new mother starter.
what is the difference in the sour dough bread I make
I have been using ww but now my supermarket also has ww bread flour
the ww has 15 gm protien the ww bread flour has 16 gm
how would that effect the raise and the crumb
Greetings
I use my sourdough starter to bake sandwich bread every other day. I first refresh the starter and build the quantity I need at the same time, then mix the final dough and bulk ferment for 3 hours, during which I stretch and fold every 30 minutes. Then retard in the fridge for 24h.
My question is: should I stretch and fold before the 24h retarding in the fridge, or the other way round, retarding first, then stretch and fold while fermenting in room temperature? My aim is to get a huge oven rise, and develop deep flavor.
Greetings
In no-knead sourdough bread recipes, some call for 24h or more of cold fermentation, while others call for slow 12-18h fermenting in room temperature. I'm interested in a comparison between both methods, and how it affects flavor and texture of the bread. Please share your experience.
I also find that, in the case of cold fermentation, some recipes call for bulk fermentation, while others call for shaping the loafs in pans before putting them in the fridge. Is there a difference between bread made with each of those methods?
