The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


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Joe Fisher's picture
Joe Fisher

Here's my try at rye and pumpernickel bagels. I adapted the sourdough rye and sourdough pumpernickel recipes in Bread Alone to make bagels. I used high-gluten flour instead of the AP/bread flour in the 20% bran mix. I also made the dough stiffer than for normal bread.

The rye ones worked out great. They passed the 'float test' within 20 minutes of proofing. The pumpernickels are much denser, and haven't floated yet after almost an hour. Once they do, it's off to the frige for an overnight ferment.

Tomorrow, I bake! I'll post the pictures then.

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Joe Fisher's picture

First successful Sourdough loaves!

February 26, 2006 - 7:00pm -- Joe Fisher

I'm so excited! :) I've tried sourdough twice before, and twice I couldn't keep the starter alive. This rye starter has been alive for 2 weeks (his name is Clyde), and is still vigorous.

I didn't have time to rise these guys as long as they really needed, but got a great oven spring out of them. I look forward to cutting them open tomorrow!

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Paddyscake's picture

Sourdough Starter Confusion

February 24, 2006 - 8:09pm -- Paddyscake

I haven't had much luck with my ?s
I hate to be a pain..but I am confused..I understand starting & feeding my sourdough starter..
but once established..when I take it out from the fridge, am I supposed to dump all
but a small amount and feed or should I be feeding double the amount of what I already have?
I know I ask alot of questions..sorry..but thanks for all you help : )

Paddyscake's picture

Thought someone out there would enjoy the soap opera of a sourdough newbie..LOL!
I have been studying the techniques of many mentors here..I had my notes on the long
proof of my starter,autolysing, folding & shaping, slack doughs, retarded rise..too many
facts for my feeble brain I fear!! I took my starter out Friday, poured out but 1/4 cup
and fed with 1/2 c flour & 1/2 cup H2O..a little later bubbling and very happy..into the
oven with the light on overnight..Saturday morning (12 hours later)slowing I feed
& back into the oven. Sunday morning..I think I waited too long..still bubbling..but there
is hooch too. I mix my starter, yeast,milk,lemon juice & flour..cover and let sit 30 min.
Un oh..really stiff so I add a bit of H2O..way too sticky..then flour..still a mess.
I cover and decide to let it sit for 45 min..while I make Sunday breakfast..french toast,
fresh strawberries & bacon. My husband decides to assist and dumps the dough out on the
bread board ..OK..I tell him wait..not ready yet and cover it up. We eat..I go back
to my doughy mess..hmm not too bad..dough has relaxed I fold..put it to rest ..I'm in
the shower and now remember I haven't put in the salt, sugar and olive oil!!..another 45 min
has gone by and it has risen..Hmm..I know I am committing bread suicide..I pour my dough into my food processor..add the salt, sugar and olive oil and do the wicked deed..and pray.
I let it rest again..fold and back into the bowl. A hour has risen
I divide and fold and into the fridge ... and so the sourdough rises.. I hope
until tomorrow...
I do have a dilemma..usually I get out of work at 2:30 PM..but tomorrow 5:30..
if my house is pretty cool the 60's ..can I take my bread out of the fridge to rise
@ 6AM ish? so I can bake tomorrow night..and/or can I wait until Tuesday to bake..when I
get home earlier?

taxman103's picture


January 28, 2006 - 5:31pm -- taxman103

Hello fellow bakers,

I baked some sourdough today. The bread tastes fine but doesn't look very good. The sides and bottom were nice and brown but the tops never browed. They look lake dirty brown water. Any suggestions would be appreciated.



whitedaisy's picture


January 21, 2006 - 3:13pm -- whitedaisy

I've been thinking about making a sourdough start for about a year. I've been putting it off because I have a very small condo kitchen. I'm not sure that I have room for the process. Is it as big a deal as I think it will be?

heymaryn's picture

I have recently started making sourdough bread. I bought a King Arthur starter and it is wonderful, but not particularly sour. I have been reading about adding sour salt to the dough. Has anyone had any experience with this product?

Teresa_in_nc's picture

Cool rise question

January 17, 2006 - 7:35pm -- Teresa_in_nc

After reading the articles by SourdoLady I have a question about using a cool rise in the fridge after shaping the loaves:

Would a rise at a cool room temp, say 50 degrees F, be food safe and achieve the same long, flavor developing rise as in the fridge at colder temperatures?

I simply don't have room in my refrigerator to store two loaves of bread rising on a large sheet pan. But I have an unheated laundry room off the kitchen that stays between 40 and 50 if I don't leave the door open to the kitchen.

Any advice is appreciated.



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