I've been at a bakery for six years and have run into a problem that has never come up before. Our san fran sour seems to have either come close to dieing or, has gone dorment. It still has bubbles but it will not triple in size the way it use to. I was wondering if this could be caused by the fact its been extreamly cold and our flour is cold. I've let it sit out at room temp for six hours after rejuvinating it but its still flat. Could some fruit juice give it the kick it needs? Could someone please give me some ideas to discuss with the other bakers at our bakery. We also have 10%, 100%, and rye sours but,none of them seem to be effected,it's just our san fran sour.
When making sourdough bread do you use a glazing? When I bake traditional sour dough the crust is buff colored and matt. Has anyone been to the Boudin site and seen the bread? How is this done, perhaps egg yolk, I seen the images of different glazes and the Boudin bread almost looks like it is glazed with egg yolk.
I've been reading all the comments concerning the protein content of flour. Is that the percentage of protein listed in the nutritional lable on the bag? If not, how do you determine what the protein content is?
I have begun a sourdough starter, recipe here , but have a few questions about feeding. Question is: Do I repeat this day 4 feeding for several weeks, using a 1/4 cup of flour each day for the next two or three weeks?
"Once your wild yeast is growing, the character and flavor will improve if you continue to give it daily feedings and keep it at room temperature for a couple of weeks longer.
After that time, it should be kept in the refrigerator between uses/feedings."
Hello. I am new to this forum, and for the past few days have found many answers to my questions.
I do have a question that I can't seem to find the answer to.
If I have a recipe for bread without the usage of sourdough. In straight recipes with the straight mixing method, can I use sourdough, (recipes for baguettes, french bread, ciabatta) and if yes, how much?
Is sourdough the same as 'poolish'?
My wild yeast sourdough starter is now in it's 10th day.............and I cannot seem to get it to double or anything close. It bubbles, etc. but still smells like alcohol. Have even tried a 1:4:4 build (see picture) but it never rises or doubles. Maybe sourdough lady or Jim can shed some light on my problem. All help is appreciated.