The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


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Pedro Pan's picture
Pedro Pan

I’d love to have one but since I don’t…

I set out to determine if I could approximate the wood burning brick oven effect by baking the bread in my Cast Aluminum PK charcoal grill. I was hopeful because one of the nice features of the PK is the heat radiating effects of Aluminum. “Aluminum reflects 97% of heat rays

andrew_l's picture


March 25, 2006 - 5:32am -- andrew_l

Has anyone tried making sourdough bread using a lower protein flour - I've accidentally bought the wrong sort of flour in France for breadmaking! A combination of not having specs with me and not having good french...

The flour I've bought is 10% protein and the flour I normally use is about 12 / 13 %. Any idea what will happen if I use it?


tatter's picture

My daily rye sourdough

March 25, 2006 - 4:26am -- tatter

For a small loaf (24cm bread tin):
400g sourdough starter
150ml lukewarm water
100g rye or wholemeal rye flour
300g white bread flour
1 tsp sea salt
1/2 demerara sugar

Mix the sourdough starter with the water, add the flour, the salt and sugar, leave for an hour. The dough should raise slightly. Mix it again and place in a bread tin ( oiled and sprinkled with bran, rye flakes or coriander seeds), brush the top with oil,prinkle with poppy seedsfilm and leave for a few hours, or until doubled.
Sprinkle with poppy seeds and place in a cold oven. Set the tempereture to 200 C and bake for an hour. When the oven reaches 200 C, spray its walls and the bread with lukewarm water.

faye's picture

Sourdough Starter hints

March 21, 2006 - 4:18pm -- faye

I'm about to undergo my first foray into sourdough bread. I've been reading up in various books how to get the starter going, but have hesitations. I live in Hawaii (read: hot & humid), so my main concern is over-active bacteria in the starter. Would anyone suggest an abbreviated feeding schedule? Am I being overly paranoid?

Joe Fisher's picture

Holy oven spring, Batman!

March 16, 2006 - 3:55pm -- Joe Fisher

Pumpernickel bread, made with a rye sourdough starter. The first rise and the rise after shaping were a little lackluster. I think the temperature in my house was a little too cool, and with 8 hours of rise time at the 78 degrees specified in the recipe, I really can't let it rise longer if I want a one day bread. I'll have to build myself a proofing box :)

Anyway, here's what the loaves looked like sitting on my SuperPeel before popping into the oven. They've probaby grown about 25% since I put them on the sheet.
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Paddyscake's picture

TY SourdoLady

March 12, 2006 - 7:31pm -- Paddyscake

Just wanted to say Thank You again..I have a most healthy sourdough starter..actually more healthy than I was the last few days. I have been under the weather and so didn't get a chance to try
baking any sourdough this weekend. I knew I had to take care of my starter, so I pulled it out & fed
and when next I looked it was very happy and bubbly and doubled. Feeling a bit better today.
I did manage to make 2 loaves of cinnamon raisin..I just had to bake something!!!
So..finally I am sure I have very healthy starter..all thanks to you !!!

whitedaisy's picture

In the dark?

March 11, 2006 - 4:53am -- whitedaisy

So I'm about to make my very first sourdough start. Counter space is an issue in my tiny condo kitchen. Does anyone know if putting my start in a cupboard would affect it? Does the start need light to ferment?

Paddyscake's picture

Lilliputian sourdough..diagnosis ?

March 5, 2006 - 6:22pm -- Paddyscake

Hello all..Hoping someone can tell me what I might be doing wrong. I pulled my starter
out Friday night, dumped and fed. The next morning it was nice and frothy. I added more flour and water and in the afternoon had frothy, sour tang starter. I used Sourdolady's recipe with the exception ofthe potato flakes (i didn't have any). I mixed very little, let it rest for 1/2 hour.
Hand kneaded for 10 minutes. Let it rest for 45 minutes. Divided, folded, shaped and into a very cool room overnight. This morning I put them in the oven briefly heated for 45 seconds
with the light on for 4 hours, not much action. They were spreading out..and very little up so

heymaryn's picture

I have been storing my starter in a crock that I bought when I bought my starter. It is very nice, but I don't like the fact that the top just sits precariously on top. I have seen pictures on sites for starter where the starter is stored in wire-bail jars. That would allow for a completely air free starter. Anyone have any experience with the wire-bail jars, or should I stick to the crock???

sourdoughlee's picture

I apologize if I'm asking this question in the wrong place but I don't see anywhere else to ask it.

I'm having great, really wonderful success baking my sourdough bread. As it turns out, I bake about every four or five days so feeding my starter hasn't been a problem.

One of these days though I'm sure I'll let time slip by before baking and I need to know how to feed my starter. I've read through numerous posts and have been unable to find out the following: When you feed your starter, what the heck do you do with it then? Should you leave it out to ferment for a couple of hours before refrigerating it or just plunk it into the fridge right away. I've read a lot of web pages by a lot of experts and I have been unable to find out this little detail.

Thanks in advance for your enlightening responses.


A little humor: What is an "expert"? An expert is a person who learns more and more about less and less until pretty soon he knows everything there is to know about nothing.


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