When i refresh My sourdough starter, i see bubbles through the glass container that start to appear at the base, and then appear higher as fermentation proceeds. Why aren't bubbles appearing throughout the starter altogether?
Some food for thought..
Edit: Does the same apply to a dough built from a starter?
Could TFL members explain why is that?
So I was gonna make a Braided Scali Bread and set up my starter the night before. I never got around to making the bread and I've had this starter sitting on my counter for over a week now. Is it still useable? If so, for what?
Oh, my ingredients for the starter were:
1 c Bread Flour
1tsp Active Yeast
1/2 c water
Thanks for your help!
I've got a sandwich loaf recipe here that calls for a preferment that uses all of the water and a final dough that includes powdered milk, which I never have on hand.
The preferment is supposed to be very slack, batter like and fermented for up to 24 hours at room temp before use.
I know that the higher the hydration the faster a sponge develops, but would there be any obvious problem (enzyme action, black magic, bad juju?) using whole milk in the sponge instead of water and omitting the final dough's dry milk?
Most recipes I've seen at somewhere hovering between 20-25% of flour weight. I recently read someones recipe that was using a 30% preferment and I thought it was a bit high.
At some point, I imagine, once you reach an upper limit (say 50%?) your dough quickly changes to the preferment.
So I have 2 questions:
I've got a formula for a nice American style pizza dough that rises in the refrigerator for 24-48 hours, but I was thinking about swapping the instant dry yeast and long ferment for a levain so I could do silly stuff like make same day sub rolls or maybe even soft dinner rolls. Mostly I just wanted something to experiment with.
The problem is that I just can't seem to grasp how to adapt the formula. I was thinking about plugging say, 20% Biga (100% flour, 60% water, 0.2% yeast) into the following formula in place of the IDY:
My question is actually two questions.
I am baking a miche of 40% bread flour, 40% whole wheat and 20% rye, 70% overall hydration, 2% salt, 30% starter and 18% grains.
Starter is 100% hydration (same flours %).
I've baked hundreds loaves with this recipe and now the questions are:
1. Most recipes in Hamelman calls for about 15% starter. Only rye recipe contains up to 30%. what does it mean to have 30% starter in the recipe. What would happen if I change to 20%? (tried, did not see a big difference).
Hi all, newbie here. I am about 5 days into getting my starter going using the technique from "Tartine Bread." What an awesome book by the way. I've got bubbles with each feeding, and a mildly foul aroma, but not much rise/fall as he describes. Should I really be feeding it 100 grams of both water and 50/50 flour mix? I feel like it's a waste, and not much seems to be changing from one feeding to the next. I am feeding daily now. Anybody else followed this technique with much success? Thanks a million.