The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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liseling's picture

Is my starter ready for baking?

March 17, 2010 - 1:24pm -- liseling

Hello,


So I've built my starter using the pineapple juice method that is posted in various places around the fresh loaf (100% flour/water). I've been feeding it twice a day most days for the past two weeks or so. The picture below is of my starter about an hour and a half after I fed it (the rubber band marks the level that it started from right after I fed it). It doubles in about 2 hours. I have seen it get to about 3 times the level of the rubber band at most. 


Is it ready to bake with?

Stephanie Brim's picture

Sourdough Bread Building Question

January 22, 2009 - 10:58am -- Stephanie Brim

So I have 100 grams of starter, 100 grams of water, and 100 grams of flour on the top of my stove to ferment with every intention of baking some loaves tomorrow.  I want to make sure I'm clear on things, though, before I do anything.


I'm going with the 1-2-3 bread method.  My starter is 100% hydration.  It doubles in 12 hours.  If I make a loaf out of the preferment that I have going on with 100 grams more water and 200 grams more flour, will it work?  Should I instead think of it as a starter and add 600 grams of water and 900 grams of flour?

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