The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

sourough

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harrygermany's picture

Newbie from Germany

October 24, 2007 - 11:31am -- harrygermany

Hi everyone,

I'm a newbie from Germany. New to this forum and not very well doing with English.

With baking bread I am not new.

My favorite breads are wholemeal rye-wheat breads or rye breads made with sourdough. Sometimes just a little yeast added. Also rye-wheat breads with whole seeds and grains.
Real rustic breads.

And also wheat breads with a poolish made of a tiny bit of yeast.

I am not perfect with baking bread, and so I hope to learn a lot here.

Harry

T4tigger's picture
T4tigger

After 7 long days, Thing 1 and Thing 2 are looking and acting like living, breathing starters. Thing 1, the indoor starter almost tripled itself today, and Thing 2, the outdoor starter doubled.

As I expected, they are behaving differently, but I actually expected Thing 2 to be more energetic than Thing 1. I guess I expected the outdoor microflora to be more lively than the ones in the house.

I'm going to keep them at 100% hydration for a few more days and then switch them to 50%. I want to see if I can expand them both enough to bake with them this weekend.

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