The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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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.


 


Dan


 


 

Cioccolata16's picture

HELP! Newbie Baker ... with ONLY her hands

July 27, 2008 - 3:52pm -- Cioccolata16
Forums: 

Help! I am having very little success with my current baking attempts. All products have been edible, but none have turned out how I planned.

Problems:

My dough usually rises really, but then when I go to bake them, they either fall or don't rise to their full potential.

My whole wheat sandwich bread came out with a hard crust...I had just baked a loaf with a crunchy exterior about 5 minutes prior, could any leftover steam have caused this hardening? 

 I cannot for the life of me score an unbaked loaf!

Potential Issues:

Humpty's picture

Problems baking a basic loaf in my Zojirushi!!!

February 22, 2008 - 11:24pm -- Humpty

HI, I just received a Zojirushi Breadmaker as a gift and I've baked 6 loaves so far. 

Loaf #2 was excellent and the best bread! Since then, I've haven't been doing anything different that I can tell, but the following 4 loaves have been a disaster. They rise, but then fall and sink down in the middle. The dough almost tastes uncooked. What am I doing wrong??? help!

 

I'm using very precise measuring and all my ingredients are fresh as I just bought them in the store this last week. Could it be bad yeast?? Please help! 

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