100% whole wheat sourdough
Hi all. I finally got my starter going and this is the first sourdough loaf I baked (last week). Very happy with how it turned out. Looks quite a bit like the Desem that was posted a few months ago. Thanks all for your advice on getting my starter going.
This was a basic lean recipe.
33 ounces WW (King Aurthur) (100%)
24 ounces water (73%)
1 tablespoon salt
8 ounces happy, well fed white starter (50% hydration) (25%)
Total = 198%
These loaves may not look like much but they are my first successful whole wheat sourdough loaves. Apart from the starter they are 100% whole wheat. I knew that something was going right when I noticed that they were rising vertically rather than spreading horizontally in a sticky mess during proofing. I want to thank everyone at TFL for all of the great tips: rice flour in the brotforms (lots of posts about this), use of vital wheat gluten with whole wheat (Thanks mainly to xaipete), and use of parchment paper under the loaves on the baking stone (Thanks mainly to SylviaH).
I am trying to make the Pain Poilane from BBA. About 50% of the time, I am successful. When it does not turn out, here's what happens:
1. The dough does not rise during firmentation. If it does, it is very little. The problem is, when I'm in the started stage, the starters behave beautifully. They rise, they smell good.
2. When I bake it, it may rise a little. But it does this weird thing where the bottom of the loaf will rise in the center rather than rise uniformly from the top.
I know this seems a little late but I think we could all benefit if we define these terms in order to remove any confusion surrounding them.
What is a:
- new starter
- young starter
- active starter
- fresh starter
- old starter
- mature starter
- ripe starter
Thanks for participating.
Oct 31, 2009 Changed title of thread so it is more easily located using the site search machine. I may turn this into a FAQ or anyone wanting to make a FAQ should feel free to use the information.
I'm new here, so I don't know if there may be some protocol I'm supposed to follow, so forgive me if I jump right in.
I have been trying for weeks now (every day or every other day), to get a loaf of 100% whole wheat sourdough out of my oven. No success. I've had a starter for about a year. I keep it refrigerated. Sometimes I neglect it, but it always bounces back, and at the moment, with 2xd feedings, it's bubbly and aliive.