Capturing the wild yeasts.
Hello, Fresh Loafers. This is my first post and I need to learn the ropes but I'm happy to have found this site.
I am also in need of some problem solving help. Short version: my sourdough doesn't develop a skin and goes flounder instead of springing up.
I've tried ca 7 different sourdough recipes that all produced bricks. No oven spring whatsoever. My starter appeared to be healthy, and though I followed the recipes carefully, the results were awful. Then I tried ABin5, and things started getting better, and then Peter Reinhart's Lean Bread recipe (both yeast based, no starter); and I finally understood what people are talking about then they say "oven spring".
Hi friends - I keep a small stash of dehydrated starters on hand ...haven't baked in a while. The other day I decided to activate 2 different starters ...both have been in storage for about 2 years. They both started beautifully.
The first starter is now at 60 hours and beginning to double in volume ...no problems.
I have a 100% (mostly) AP hydration starter that I'd like to take a bit and use for a 60% ciabatta recipe.
Is that possible or do I need to start anew?
A question that came up the other day. I try not to discard any starter. I keep just small amounts in the fridge. I bake a couple of times a week. I build the small amount I keep into enough for my recipe plus a small amount to go back in the fridge.
Another friend who bakes was showing a friend who works as a chef in a Michelin starred restaurant her starter, he sniffed it and asked her if she ever discarded any, telling her she should discard some regularly.
Hello Bakers, I wonder if you can help, I am making progress with my sourdough bread making and have made a number of lovely brown loafs, but when I make a white loaf, the centre of the bread is rubbery and chewy. It also has the taste of crumpets.
I used the Dan Lepard recipe and quantities for white bread. The dough proved ok and I did the 2nd prove in the fridge over night. I cook it on my new baking stone at 210 C for 50 ish min and it had a lovely crust, but as I said very rubbery inside.
Could anyone provide me with some help on what I am doing wrong?
HI, all,
I posted earlier and really appreciated the responses. I did feed my king arthur starter around my schedule, and made bread using the extra tangy sourdough bread recipe last weekend.
My daughter gave me a Brod & Taylor proofer for Christmas. It's the best thing since sliced bread. Here are a couple of pics of the product:
