The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


verve's picture

lovely bubble formation but not a great rise

September 10, 2012 - 3:25am -- verve

Hi everyone,


I had some amazing success with a few bakes and the last 2 have gone down in quality for some reason :( my previous successfull recipes had:

350 strong white flour

60 rye flour

100 spelt flour

300g water

14g salt


I had a great rise and a lot of bubbles but the one I made yesterday consisted of:


450 strong white

60g rye flour

300g water

rlmoon's picture

Okay to Transfer Starter

January 28, 2011 - 9:17am -- rlmoon

After a couple false starts on my first attempt at a sourdough starter, I have me first starter and it's ALIVE!! Maybe too much  :-O

On day 6 (today), I was coming downstairs and could smell that nice yeasty smell and to my surprise when I walked into the kitchen I found that the starter had come ALIVE and was spilling out of the top of the jar (when it has always been about 1/4 to 1/3 of the jar). It's growing like crazy now and I just had to stir it down again.

Paul Paul Paul Paul Paul Paul Paul Paul Paul Paul Paul Paul's picture

Question on Degassing/S&F

October 15, 2010 - 3:58pm -- Paul Paul Paul ...

I'm a little confused on whether or not I'm supposed to try to keep the degas my dough. I've also sometimes got the impression that i'm supposed to take out just "some" bubbles. Anyways, I'm really confused. When I stretch & fold, I usually do it really gently and fold in all four sides, without trying to pop bubbles.

Anyways, if someone could explain when to degas, and how much to degas , that would be really helpful.


-Paul (Paul Paul etc. etc.)

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