The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


Stephanie Brim's picture

When starter takes over...

January 28, 2009 - 1:06pm -- Stephanie Brim

I have almost 1200g of starter that's ready to go into bread in my fridge. I need ideas.

I know about the waffles, but I don't have a huge waffle maker. Pancakes? Blueberry muffins? Chocolate cake?

I know that at least part of it is going into pizza dough.  I'm taking 300g out and mixing that with 300g of water and 500g of flour, 2-3 tablespoons of olive oil, 2-3 teaspoons of dry Italian seasoning, and 15g salt.  May add parmesan, too, but not sure.

Dan001's picture

Help with my proportion

December 31, 2008 - 3:05pm -- Dan001

I am totally new at sourdough and making my starter. I think that I am succesfull at it since my bread does rise nicely and have a great crumb.

However my bread is very Sour.I have a feeling that I am using too much starter as a percentage of my receipe. I read somewhere that I can substitute 15gr of dry yeast by 240 gr of starter. That is exactly what I have been doing

What is the quantity of starter that I should use for 700 gr of flour?


Thanks in advance for your input.








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