Capturing the wild yeasts.
My loaves stay flat. See picture.
According to The Sourdough Whisperer by Elaine Boddy, this is because they are overproofed. There are photos of what she says my dough would have looked like, but in fact my dough looks like the photos for underproofed loaves.
The starter is fine - I think. It doubled before I used it.
Any help welcome.
Hi I have a potato flake starter that I love for soft bread and cinnamon rolls - BUT I would love to see if I can make some good sourdough bread as well.
is there anyway I can convert some of the potato flake starter? I’m so new at this would love some help :)
thanks
hi all - new to the forum (long time reader)
i'm a full time student (9am-3pm daily) with young kids (which need my attention from 3-7:30pm), and i opened up a small microbakery in my neighborhood that has bread for the weekend and maybe one midweek bake. as of now, i have been selling about 40-50 loaves per bake, now about 4 weeks in. it's been awesome! i'm running a Rofco b40 and just got a 15kg Sunmix spiral mixer. My question is really about scheduling the prep.
Hi Bread People
So I made my first successful starter six days ago on the 3rd of Jan, here's how it went:
Day 1
150g water + 100g rye flour
was super bubble but more frothy bubbles. and smelled like sour vinegar.
Day 2 (24h later):
I discarded half the starter and fed it with 150g of water and 100g of rye flour
it doubled in size 3 hours after I fed it. I was scared it was going too fast so I put in the fridge for about 1-2 hours and then took it out again. it formed a thick layer of hooch. it also smelled very sour
During my not very successful attempts at making panettone before Christmas, I found that on a couple of occasions the primo had a fantastic rise - it probably nearly quadrupled. This was a totally unexpected (and pleasant!) surprise. So I happily proceeded with the secondo, thinking that this was going to be the best panettone I had ever made, but sadly it wasn't!; Instead of the 5 hours final proof that I hoped for, it crawled along and I did a "ran out of time" bake after about 11 hours.
How can this be?
Lance
I thought this loaf of 78% hydration sourdough is over proved, but after looking at photos online, now I'm not certain if it's over or under. Thoughts?
What are some tips for bulk fermenting overnight in the tropics?
I know I can put it in the fridge, but I’m not sure if I like that idea because I don’t want it going that slow. Plus my fridge is extra cold for raw milk freshness.
i had a recipe that for cinnamon rolls that has around 15% starter in the recipe. I thought that would be low enough to not over ferment but by morning (around 10 hours) it was 1.5x the original size.
Forgot to mention my starter is strong, triples in 6 hours at 85% hydration.
I am trying to make a sourdough sponge as described here:
I keep some starter in the fridge which has long since liquefied due to proteolysis. There is no way around this liquefication. I mix 50% refrigerated starter, 100% flour and water into a stiff dough and proof them at exactly 86 F.
Today, I tried something I’ve wanted to do for years: a sourdough with home-milled grains! I was gifted a Wondermill and some whole wheat and rye berries for Christmas, so I was excited to try it out.
The last time I baked one of these was New Year's Day, 2020. Oh, what a blur it's been. How naive we all were back then, no clue what was coming down the pike. Anyway - very pleased that almost four years later I was able to again produce a near perfect couronne. Haven't tasted it yet, waiting for company to arrive and Christmas dinner.
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