The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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Cooky's picture

Failing sourdough texture

July 5, 2008 - 9:27am -- Cooky

Hi, sourdough enthusiasts. I've been trying to work on my sourdough technique and I'm running into a problem whenever I try to use 100% starter, 0% yeast spike. 

 Basically, the dough grows in size, full of beautiful holes (I ferment it in a glass bowl), but when I turn it out for shaping, there is no gluten formation. The texture is like a crumbling rubber sponge. No windowpaning at all.

 What's going wrong here? Too much starter? Contaminated starter? Overproofing?

siri_me's picture

My First Bread!

June 25, 2008 - 6:47pm -- siri_me

 Hi all,

My joy had no bounds when I saw my first baked bread! I have this super yeast-phobia and never ever baked one! While random googling, I got to know this amazing site. I went through all of the Basic Lessons and within minutes, I found myself kneading the 'bread dough'. I followed the 'Simple Basic Bread' (Lesson 1) to the T and here it is... MY FIRST BREAD!!

 I couldn't stop myself sharing this with you all!! Thanks a ton!! my next venture is to add few more ingredients..:) 

somegeek's picture

Oven w/ oven light for proofing - good stuff!

June 2, 2008 - 3:38pm -- somegeek

My starter has been active but no leavening after seven days.  Started with 1C flour and 1C water.  Replacing half of the starter w/ fresh AP flour and distilled water every 12 hours or so.  I get small bubbles and hooch but no big rise.  I'd read a tip to use your oven as a proofing box by turning on the oven light to heat the inside.  I am reading 78ºF on the middle rack where I have my jar of starter and now have about 1/4" of leavening above my mark.  Good stuff!

Dave W's picture

white loaf

May 23, 2008 - 12:03pm -- Dave W
Forums: 

I know this is going to be boring but!!!!!!! my wife wants me to make an ordinary white loaf, soft white, no sourdough!!!! not rustic, no crusty white bread,  but just like a sliced loaf anyone would buy! help please! (no i'm not going to go out and buy one!)

Cheers

Dave W

wombatq's picture

Saving bread with bread

April 28, 2008 - 1:21pm -- wombatq
Forums: 

Just a quick question:

 Will the recent increase in prices for food and fuel make you want to bake even more? 

 My kids haven't successfully made the leap to dad's bread from the store stuff, and more than a few kids at school are jealous of the larger than average sandwiches they get. And even if not all of it is homemmade, it is closer for me to ride my bike to the local bakery than to the supermarket. It's not a huge thing, but I'm sure not having to run and drive 4 miles for bread would add up over the summer.

 Marc the Wombatq

Wild-Yeast's picture

The Taste of Artisan Bread and Jam

April 27, 2008 - 1:17pm -- Wild-Yeast

Hello All,

Glad to have found you all! Been baking sourdough since the age of 9 with varying degrees of success. Wasn't till recently that I decided that it wouldn't hurt to improve the skill set some. What a surprise! The old bread recipes of flour, water, salt, scalded milk, sugar, and oil or shortening (think Sally Lund here) has given way to the Bread Law: Flour, Water, Sea Salt and Sourdough only. One other item is time. I've found that working bread baking into my schedule took a bit of wrangling with recipe and technique.

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