Sourdough and Starters
Capturing the wild yeasts.
Would like to start feeding starter fresh milled hard white.... bran or not?
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To give my mother starter more flavor profile, I like to start feeding my mother's starter freshly milled wheat. Most likely 50/50 KA all-purpose and fresh milled. Should I shift out the bran or leave it in?
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Sourdough Newbie.. Questions
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Hello to all..
I am a NEWBIE at all things sourdough.. (Although I have been baking bread for 40+ years).
I have created my starter and it seems very healthy. I have baked several loaves of bread with it and overall am FAIRLY pleased with the end results. .. would like better crumb structure and better oven spring. flavor is good however....
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Discard Sourdough - Very Slack, No strength
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Hi. I just made a sourdough discard bread that was very slack; in fact so slack I gave up shaping a boule and baked it in a pan. It's a 83% hydration dough, so I expected it to be slack, but I could never get it to develop any strength.
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Is it necessary to let the starter double before adding it to bulk ingredients?
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I know my starter is strong. Is it necessary to let the starter double before adding it to bulk ingredients? I can understand why you would do it to make certain your starter is strong. But I know it's strong and want to save time and just add starter to bulk ingredients. Thoughts?
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Autolysing and CLAS
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I've become quite a fan of CLAS, and use it more often than not in my bakes.
When experimenting and converting recipes to using it, I find that I either use CLAS in a preferment, or autolyse the wheat-based flour and add the CLAS in the main mix.
How about adding CLAS to the autolyse? Is there a downside to this? Does the acidity of CLAS negatively impact the benefits of the simple water & flour autolyse?
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starter woes - IPA aroma, dead after few days
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Hi:
I finally had a starter and a process where I could reliably bake sourdough and have a decent crumb, and had kept it going for over a year. The concept of "when is it ready" has always been very difficult to grasp for me, but I digress. I accidentally used up my starter on a total brain fart. No worries, I've been successful in creating a starter following the Debra Wink process here, or TPL's.
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Month+ old starter started doubling consistently in oven after 12 hours, but out of oven, it doesn't rise as much
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The Ratio I've been feeding is 1:1:1 of starter, 50/50 AP/WW flour, and tap water. I was recently able to get my starter to reliably double between 4-8 hours, while being stored in the oven with the light on, feeding twice daily.
Now that it appeared to be ready, I figured it can come out of the oven and stay on my counter, instead, so I can feed it once a day, rather than twice a day, since the temp will be much lower (around 70°F). It doubled yesterday, no problem, though probably much later than 8 hours, which I figured is normal due to temp differences.
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Using stiff sourdough starter to predict bulkfermentation time
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Hi,
I have been busy with creating a mature sourdough starter by daily feeding it for atleast 4 months. It is a stiff star with the feeding ratio being 1 starter : 5 flour : 2,75 water : 0,0625 salt. It usually gets active after 2,5 - 3 hours an is tripled in volume in between 5-6 hours. It usually stays this way for a long time and never really gets back to its original volume within 24 hours. After 24 hours its usually between 1,75 - 2 times its original volume. Maybe thats because of it being a stiff starter.
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Peter Reinhart's BBA firm starter
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Hello, first let me introduce myself since this is my very first post. I recently started baking bread, inspired by Peter Reinhart's Bread Baker's Apprentice book that's been sitting on our shelf for several years. I successfully made his ciabatta and focaccia recipes several times. Now I am working on sourdough, which is giving me headaches.
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