The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

carl's starter

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Yeasty Boy's picture
Yeasty Boy

Hello. I'm a noob to this forum and I'd like first to thank everyone here for such informative content as I've found it rather easy to navigate and research the information necessary to score a perfect success with my very first baking effort ever, and to produce the finest pizza I have ever had the priveledge to bake and eat.

flux's picture
flux

I had a really rough start trying to get wild yeast to colonize on everything from a bag of NoName All Purpose to grinding some wheat berries into a rough flour with a spice blender; I think I've tried every starter recipe out there including a few from books.  I couldn't figure out what I was doing wrong so I sent off a SASE and cleaned the fridge of my other experiments when "Carl" arrived. Stuffed far in the back neither regions of my refrigerator was a ziplock of rye starter that was forgotten about, so I decided to try and revive that at the same time (I don't know what recipe I used, but its a very stiff starter, more like dough than batter) as Carl. I now have two starters and a kitchen that smells really nice on baking days. Flavour otoh still eludes me and will be working on how to bring out the tang.

I used the Alaskan sourdough recipe over on the Carl Griffith pages and divided the dough into three loaves (two boules and a loaf of cinnamon bread). I think I over proofed the loaves just a wee bit, but it's a bit hard for me to tell because I normally jump the gun and under-proof.

This time the loaves popped and crackled as they cooled on the rack.

The mouse holes are intentional. I haven't been deflating my dough after the initial mixing and have instead opted to use stretch and folds and a very gentle hand. I'm not sure what it is about this style of slowed down making/proofing/baking, but it makes for a wonderful grilled, or toasted, crumb.

 

I just wanted to thank everyone here who, without realizing it, has allowed me to pull loaves like these out of my oven. I've learnt a lot from this site.

And, if you think there's room for improvement let me know I'd appreciate the tips.

jivv's picture

Help with Carl's starter instructions

April 2, 2011 - 5:24pm -- jivv

Hi All,


This is a really nice find! I found this site while searching for recipes and ways to revive a starter.


I did recieve Carl's starter (dried) in the mail, but unfortunatelly it came without the instructions to "revive" it. Does anybody has like a "standard" sort of recipe (or procedure) to go about it? It seems that Carl's friends site is down, so any information you can provide will be appreciated.


 


Thank you!

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