The Fresh Loaf

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ferment

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ajkessel's picture

Feeding ferment (Bertinet method) - how much to take out/replenish?

February 13, 2011 - 11:55am -- ajkessel

I'm doing the best I can to follow Richard Bertinet's sourdough method set out in "Crust." One thing I'm quite confused about is the volume of ferment. I bake about once per week. Bertinet suggests you should have 800g ferment; take out 400g for two loaves, and then refresh with an equal mass of water (i.e., 400g) and twice the mass of white bread flour (i.e., 800g). So after taking out the 400g and feeding the ferment, I have 1200g of mixture. If I kept this pattern up, the ferment would just keep getting larger and larger.

nelbel_1's picture

My bread won't rise!

October 3, 2007 - 10:32am -- nelbel_1
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I love this place but am way over my head. I'm just starting to delve into bread baking as a whole. And this site has so much inspiration.

I am having problems with my bread since I moved. I was in central Germany and all of my bread turned out fabulous. Now I am in Central TN and none of my yeast breads turn out. My sourdough is denser than rocks and I'm getting discouraged.

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