The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


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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.


sonofYah's picture

Well, this is my first blog. And It won't be very active at present. I seem to be working a lot of hours lately. About 60-70 per week. I have a full time job with a short-line railroad in SW Indiana. We move railcars for a major plastics/chemical plant in the area. I am also working part-time at a local grocery store bakery.

Wish the bakery job paid more. They have offered to train me as a bakery manager. But the money doesn't seem to be there. And if it is, the present manager could become upset. I think I would be making more than she does after 17 years with the company. Besides, it is not my type of bakery. Couldn't get my hands in the dough. Would have to deal with commercial breads and such.

Probably better off starting my own bakery. Then I could focus on the naturally leavened, whole-grain, artisan breads I enjoy making.

I have found a location on a major thouroughfare in town. It is a little small. But has great parking, wonderful location, and the rent is really reasonable. Now to buy the equipment. But first, I need to work on the business plan and make another appointment with SCORE.

Looking at raising some initial money by selling subscriptions online for meal menus. I figure I can make up four special menus monthly. The meals would be easy and nutritious. Yet fit for a special family meal. Also putting most of my wages from the bakery in a seperate checking account for expenses.

Looking at the possibility of apprenticing myself out to a local baker who makes the types of bread I am interested in. This means I would have to quit the other bakery job. But I have the okay from the owner of the shop where he works. This individual was trained in Italy. He has started and sold three bakeries in the area.

But first, I need to see where my railroad job takes me in the next month. There is the possibility that I could get the new Clerk's position. This would allow me to get inside out of the weather. It would also mean that I would be working days. Which means I would not be able to work at either bakery. I could work for myself though.

Decisions, Decisions.

Well, enough for now. 'Til Next Time.

QuiltedMoose's picture

I'm soliciting your opinions please.
When feeding the Sourdough starter, which is best: 1/2 water 1 cup flour or 1 to 1 ratio.
Thx QuiltedMoose

soxkat4's picture

Well, Betty (my starter) got brought out last night, but after fighting traffic and the crowds in the grocery store and my computer, I just fed her and let her rest. I'm now realising that instead of putting her back in the fridge, she's still in the oven. My recipe calls for using the starter cold, if she's room temp, do you think that will make a difference? I kind of doubt it but I'm curious what you all think.

By the way, she's named Betty after Betty Crocker, the cookbook I got the recipe from. I know, not nearly as advanced as Peter Reinhart, but I like to play/research on several different approaches so I'll work my way up to Peter's barms and sponges!

wildeny's picture

No-waste method of making starter from scratch

November 6, 2005 - 9:00pm -- wildeny

I really like Samartha's way of making a starter: no throwing out

The "usual" way of making a starter is throw out the half of previous
one and then add flour and water.

Repeat several times and then you have your own active starter.

Just as mention here,
you may toss out about 83% of flour to make a starter. Even though
flour is cheap, you don't need to throw anything out and you can make a
~500g starter ready for making a sourdough bread by following Samartha's
.(step by step with photos)

Floydm's picture

Spotlight on Sourdough

November 1, 2005 - 7:59pm -- Floydm

Certified Executive Pastry Chef and Certified Culinary Educator carltonb has provided some wonderful information on baking with sourdough. There are three parts:

There is a pictoral essay on the steps involved in the development of a starter culture.

Next there is a feeding chart that provides details behind the pictures in his essay. Scaled down, this provides an excellent formula that a home baker could use to create a starter culture.

carltonb's picture

Sourdough Feeding Chart

November 1, 2005 - 9:31am -- carltonb

The following schedule is a guide for starting a starter from scratch.

During this process the starter should be held at 70 to 75 F to encourage fermentation.

A mature culture will be able to multiply 2 to 3 times in volume every 8 to 10 hours.

Schedule Flour Water Starter Time Before Next Feeding
*Day One AM 1 lb Whole Wheat Flour
1 lb Bread Flour
2 lbs 24 hours
Day Two AM 1 lb Bread Flour 1 lb 1 lb 6-8 hours
Day Two PM 1 lb Bread Flour 1 lb 1 lb 16 hours
Day Three AM 1 lb Bread Flour 1 lb 1 lb 6-8 hours
Day Three PM 1 lb Bread Flour 1 lb 1 lb 16 hours
Day Four AM 1 lb Bread Flour 1 lb 1 lb 6-8 hours
Day Four PM 1 lb Bread Flour 1 lb 14 oz 16 hours
Day Five AM 1 lb Bread Flour 1 lb 14 oz 6-8 hours
Day Five PM 1 lb Bread Flour 1 lb 14 oz 16 hours
All additional days AM 1 lb Bread Flour 1 lb 14 oz 6-8 hours
All additional days PM 1 lb Bread Flour 1 lb 14 oz 16 hours
carltonb's picture

Sourdough Pictorial aka Creating a Starter

October 31, 2005 - 4:03pm -- carltonb

This is a pictorial process for created your starter. You can follow the attached chart to see the
feeding schedule I use for a two-a-day feeding.

I like this method because it meets my particular work needs.

In this example the starter was kept between 74 and 80° F for the entire process except for Day Four PM to the AM schedule on Day Five. This time I left it in an area that was at least 84° F. You
can see how the fermentation "got away." This will be corrected by returning the starter to the 74
and 80° F range.

Day One

Your ingredients

scormeny's picture

hello from a portlander

October 31, 2005 - 11:30am -- scormeny

Hello! I am a Portland, OR dweller and felt very lucky to stumble across this site. My boyfriend is the real baker between us -- he makes about a loaf of bread a week, usually sourdough-based, and we often also make sourdough pancakes.

Floydm, I was hoping you might have a suggestion about whether any local bakeries will share or sell some of their sourdough starter. My boyfriend and I had a great starter that we'd originally gotten from King Arthur Flour in Vermont, that had thrived through two years of at best indifferent attention, but our recent move to Portland, and the extended inattention and non-refrigerated temps of the cross-country drive, killed it.


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