The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


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?

karol's picture

Dough is too wet

September 9, 2008 - 4:29am -- karol

The last few bread recipes I have tried have been like a batter instead of dough, I have been using about a tablespoon of dough relaxer in them, same recipe, but I end up having to add another cup or so of flour and still batter like, what a mess, I have done this recipe before and it was okay, the bread doesn't taste so great either, more bird food. I need help here, I am doing this in my bread machine, my question is can it be the dough relaxer? I am measuring with a scale. I hope someone can help me here, thanks.



DeonS's picture

Question about starter

August 13, 2008 - 12:18pm -- DeonS


I have a successful starter that has been in a preserve bottle (with a loose fitting lid) in the fridge for a while. When I opened it today I found that it had made a "skin" on top of the starter and it has a smell that reminds me of acetone (nail polish remover). (I haven't opened it for about 3 weeks.) I have scooped out the skin, given it a stir and it seems as if the acetone smell is dissipating. Is this normal? Or have I lost this one? I have left it out of the fridge to see what it looks like in the morning.



trudy's picture

Recipe request, Madeiran potato bread, has anyone got any ideas, please!

July 15, 2008 - 12:00am -- trudy

Hi everyone, me again, bit disappointed as no one has responded to my recent request, can anyone suggest any place I can find this type of bread recipe, please. Its a flatbread, with potato or cassava flour, especially typical of the Madeiran island, known also in Portugal and Brazil. Any suggestions would be appreciated, thanks again T xx

pelosofamily's picture

Does anyone know where to buy bulk quantities of Instant Yeast


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