The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

sourdough starter

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Juergen's picture

Starter maintenance and volume

May 3, 2012 - 1:57pm -- Juergen
Forums: 
Sourdough and Starters

I've been searching the forums but I'm still confused about what amount of starter to keep in the fridge in between baking.

Let's just say I keep 100 grams of starter in my fridge (which I call my 'mother starter'). A few days before I want to bake, I pour off 50 grams in another container (which by doing so, becomes my 'working starter'). I then refresh the 50 grams of 'mother starter' which is left at a 1:1 ratio, and put the latter back in the fridge.

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Thaichef's picture

Help, my beloved starter died.

March 25, 2012 - 10:32am -- Thaichef
Forums: 
Sourdough and Starters

Good Afternoon:

  A crisis has happened to my sourdough bread baking! After 6 weeks away to my homeland, Thailand, I came back(4 days ago) to find that my very healthy starter died. My husband who promised to maintain it swore that he had feed it regularly/every Sunday per my easy instructions!  After trying to revived (and in vain) twice now, I have to face the fact that it had died!

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Mini Oven's picture

Sourdough starter from whole wheat & cumin

February 24, 2012 - 11:52pm -- Mini Oven
Forums: 
Sourdough and Starters

Sourdoughs starters methods vary.  Here is one from a Julia Child program featuring Joe Ortiz

Always good to know if you can't get a starter started, try a different method  (but please don't think you are capturing yeast from the "air," they come from the flour)

http://youtu.be/gEP3QW-V0sw

I haven't tried this myself but if you do, come back and comment,  Please!  

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tfranko29's picture

Sourdough Covered Pizza

January 27, 2012 - 8:11pm -- tfranko29
Forums: 
Sourdough and Starters

Hi Gang,

I'm nuts for starters lately...I got 3 going!   Today we made a covered pizza with my first starter I started, I have 2 more on the ready!   I'm NUTS for the starters.  Tomorrow I'm making Chad Robertson's French Country Bread,  levain is rising as we type, but for now if you have time, please check out the wife's blog, she posted nice pics of the covered pizza!!!  you gotta try one

 

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Kodiak7777's picture

My New Starter

January 25, 2012 - 1:01pm -- Kodiak7777
Forums: 
Sourdough and Starters

Hello,

         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.

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Annabananas's picture

bread with both sourdough starter and poolish/preferment

January 7, 2012 - 4:29pm -- Annabananas
Forums: 
Sourdough and Starters

I have been researching some foreign recipes which involve translation. I have yet to bake these recipes as there is always something lost in translation. After much research I found an intriguing recipe that uses a yeasted poolish fermented for 12+ hours, ripe sourdough and fresh yeast in the final dough.  Does anyone have any recipes or baked bread that involves both a poolish/preferment and sourdough starter ?

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October 10, 2011 - 11:40am
PMcCool's picture
PMcCool

Prepping starter for travel

As part of my preparation to move from South Africa back to the United States, I dried my sourdough starter using two different techniques.  The first was to simply smear a thin layer of batter-consistency starter across some parchment paper and allow it to dry at room temperature.  The second was to mix flour into some starter until it was reduced to crumbs.  I found that a mezzalune was very helpful in the latter stages of incorporating the flour by allowing me to chop the progressively stiffening starter into smaller and smaller pieces while blending in more flour.

The finished product, two bags of crumbed starter and three bags of flaked starter:

That gives me one packet per suitcase.  Each will be appropriately labeled.  Hopefully, at least one and maybe all will arrive home with me. 

I'm interested to start rehydrating a bit of each to see which one comes back to fighting trim more quickly.  I'll post follow-ups when I can.

Paul

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