Sourdough and Starters
Capturing the wild yeasts.
Cracked sourdough loaf
Forums:
Hello all,
I made some sourdough bread with my starter today. The result smells great but doesn't look it unfortunately:
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Sourdough Starters
Forums:
Hello
I have purchased some starters out of San Francisco in order to make sourdough French bread. My question is if I start using this starter for my breads in Sacramento (100 miles away) won't my starter or bread become Sacramento sourdough because of the air or bacteria mixed in from Sacramento?
Thank You
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Why is my yeast water sour?
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I have started goji berry yeast water using dried goji berries. They're sweet but i cant get around my head why my GBYW is sour?! It smells vinegary n alcohol-y n not rotten smelling...so whats wrong?
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Milk and cumin in starter
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I was surprised to hear that some starter recipes call for milk. Does the starter somehow keep the milk from going bad?
Joe Ortiz has a starter recipe that includes ⅛ tsp of cumin for ½ cup of whole wheat flour. The cumin isn't for seasoning.
Cumin helps to kind of engender the happy bacteria out of the air.
I'm not sure what that means! Can anybody elaborate?
Janet
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Tartine Sourdough - some problems
Forums:
Hi!
I've been following Chad Robertson's Tartine recipe for my sourdough, but I've been having some problems.
Here's my current set-up:
Recipe
900g Strong White Flour
100g Rye Flour
750g Water
20g Salt
Process:
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100% hydration starter rise amount
Newbie - help appreciated
Forums:
Hi,
I started baking sourdough when I was given some starter and some very brief instruction from a friend. The bread that I was baking was quite tasty but rather dense. Having found out a bit more about sourdough baking recently I think that my dough was just too dry, not much different form a 'normal' bread dough.
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Bringing back an over ripe starter
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Hello,
We were traveling for the holidays and I left my starter in a sealed glass container the refrigerator for two weeks. A grey watery layer has risen to the top, and the flour mixture has settled on the bottom.
What is the best way to revive my starter?
Thanks for the advice!
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Multigrain rye sourdough problems
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I have been making a dark rye sourdough from a recipe in “Crust.” It calls for 300g white flour, 500g dark rye flour, 400g sponge, 20g salt, and about 530g water. My starter is 50-50 flour/water by weight. The recipe on p 59 of the book by Bertinet calls for 600g of water but I find this dough is way too wet. After working the dough for 10 min I add a cup of mixed, toasted seeds.
I knead the dough 10 min, add the seeds, let it rest an hour, fold it, rest another hour, then divide it an let it rise in a cool place (60 deg or so) overnight.
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