The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


Justali's picture

Sourdough needs a lift!

January 25, 2013 - 7:10am -- Justali

I started my first sourdough levain last Saturday. I have been following a recipe for a stiff dough levain starter and have beeen following every day as described.

I accidentally put 20 extra grams of water in it but added a few extra grams of flour to combat this. 

The starter is now smelling and tasting quite sour but there are only a few bubbles. The starter has not yet kicked into action and has not yet doubled in size (5 days from start).
Could this be because the room temp is not high enough? 

Recipe is from Local Breads, Daniel Leader.

jklarsen's picture

My perfect bread - Thank you Fresh Loafers

August 5, 2012 - 3:43am -- jklarsen


I have been on an search for "my" version of the perfect bread for the last 1 1/2 years,
and i am very happy to say that i finally reached my goal.

Much research and try'n error has been tried, but! - this would not have happened without the help of all you wonderful people, so thank you very much!

You can see my bread here - 

Thanks again!

Kodiak7777's picture

My New Starter

January 25, 2012 - 1:01pm -- Kodiak7777


         I have decided to make a sourdough starter.

Using approx 15 grams of bread flour and 15 grams of fresh pineapple juice, I have created this

It has a consistency of thick pancake batter.

I have the starter in a glass jar, with a loose lid on top, and its sitting next to a rice cooker for warmth.

The last starter I made didn't seem to rise enough when I made bread, even after a 5-10 hour first rise.

the wild river baker's picture

Watery and sour starter, should I really just turf it?

December 20, 2011 - 10:29am -- the wild river baker


I'm making a three day fermentation bread that I've made many times before. This morning, on day three, I bring it to the table to add the rest of the flour, the salt and kneed it and I noticed that there is an inch of sour water on top and no bubbles. It really doesn't look like normal or alive at all. Sadly, I think that I should just turf it, make a quick bread for today and start over, but I just want to make sure that its not salvageable? Is really the case?


JC1957's picture

Yesterday I was researching various rye bread formulas and techniques trying to come up with something I could make with what I have on hand (dark rye flour and from a sour dough culture). I was thinking of a Jewish or a German Rye. The Bread Baker's Apprentice was a little help but still didn't have a formula to go on. Several years ago a friend (he was the head baker in the first bakery I use to work at) gave me his formulas, study guides and notes from when he attended Dunwoody Institute back in the early 1960's. I pulled those formulas out and found one for a Sponge Dark Sour Rye.  Here are the results.  2 of the 3-1 1/2 # loaves.  Baked 2 tonight and will bake the 3rd in the morning.


kristakoets's picture

bread not sour enough!

May 18, 2011 - 10:25am -- kristakoets

Help! my starter is great but my bread is not sour enough! here's my formula:

Feeding every 12 hours 1:1:1 (retained starter, flour, water) with 50% reduced bran flour, 25% whole wheat flour and (recent change to get more sour flavor) 25% rye flour and I keep it on the counter at about 65-70 degrees right now. Doubles like a champ every 8-12 hours.

ngabriel's picture

ok! Extremely Confused and frustrated!

April 29, 2011 - 8:48am -- ngabriel

Hi all, I have SEVERAL questions, and just find myself becoming more and more confused and frustrated the more I try to dig and research these topics out. I am hoping someone can help me. Here are my questions: 


1. I do NOT like SOUR tasting bread. However, I like the idea of having my own self-propagating starter. Is there any way to have a starter that will prodice bread that is not SOUR? 



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