On another list that I am on there was a post about a person who is planning to make sourdough bread, about 3-6 loaves a week. What he was talking about was making the dough, shaping it and then retarding it in his refrigerator until he wanted to bake. He was thinking the dough would be good for up to 5 days. Am I incorrect in thinking that that is way too long to retard a dough, that the yeast will eventually use all of the available nutrients and then will basically go flat? I told him that I would do some research and you are the experts. So what say you all, how long can sourdough be left to retard in the refrigerator prior to baking and still give a good loaf of bread? Thanks in advance for any and all help.
I have read so many pieces about this bakery or that where they say this oven makes so many batches over a certain period or this bakery holds the record for consecutive batches...
So, having not been trained by a school or a professional baker, how big is a batch? Is it 2, 10, 20 or what? For me 10 loaves in a row at 2 pounds each was a great workout kneading but the time really flies when you are having that much fun!
I proofed these rolls for about a full day, lots of happenings on the farm this past week, and since they had 5% dark rye and 5% hemp flour I couldn't turn them back into starter.
So I baked them and they were great, everyone loved them, even those who don't like sourdough!
I received some King Arthur sourdough starter for Christmas and I will be using it for the first time tomorrow. Wish me luck!
My question to the forum is: In what do you keep your sourdough starter?
I purchased a 1.6 quart container similar to this:
I quickly found that I do not like the shape. It is too difficult to get the starter out, nor is it any easier to add the fresh 1/2 cup of water and cup of flour. When I was waking up/feeding the starter, I used a huge Pyrex glass bowl loosly covered with plastic wrap. But, I do not want to keep that in the refrigerator all the time. Therefore, I am asking around for advice regarding other sourdough starter containers.
My apologies, this is my first post and I posted it incorrectly elsewhere. Hopefully this is correct. SourdoLady HELP! I am dead in the water........I thought I was following a correct recipe, but all is for naught.
Ok for the past 6 days I have tried to get a starter going and it just ain't happening. Each day at noon I add: - 2 tablespoons of whole wheat flour and - 2 tablespoons of orange jusice
So, I was watching something or other on FoodTV the other day, and they mentioned that Poilane will ship loaves overseas. Since Reinhart seems to be so taken with the Poilane miche, I thought I might take a look into trying one loaf. I know that it will be basically highway robbery, but it would be very interesting to give it a try and see what "The best bread in the world" might taste like. Maybe a birthday present to myself. But the Poilane website isn't terribly helpful on what the actual costs will be. It seems that I would have to click the button to confirm my order before I was really told what the price might be. Has anyone else made an order from Paris? Were you pleased with the shipping time and the quality of the bread after shipping? Was it "worth" $20+ to try a loaf? Of course, that is cheaper than a trip to Paris...