Here is my experience with kefir as a component used in sourdough bread making.
Summary: When adding kefir milk/curds/whey to my typical slow-ferment (no-knead) bread dough recipe, I find the quality of the gluten to be degraded: the dough tears more than stretches compared to if I use plain water instead. I suspect that proteases present in the kefir are cleaving the gluten strands.
Started my first Tartine starter yesterday- and it took off! Doubled in volume and bubbling in 30 hours. When do I feed it? Doesn't fit any descriptions of any posts I've found. Tartine talks about feeding on day 3 or 4 when it is barely bubbling. Don't want to mess this up. do I feed now or wait till it starts to subside? My house is a consistent 72 - 75F.
I have a white sourdough starter that was fed a constant supply of Anchor Lighthouse bread flour (Australian) and it was very active. As that flour was only available in 1Kg packets it was not cheap for regular bread baking. I have sinced switched to Laucke Wallaby flour which has received positive discussion on-line and is available in 5Kg bags.
Help! I accidentally spilled about 1/8 to 1/4 tsp of salt into my starter! I gave it a larger than normal feed and am hoping for the best...is it doomed?
I am from South Africa and new to sourdough. I have a lot of experience with yeast but none with sourdough. Taking baby steps and learning as I go.
I started my starter 10 days ago. I followed the recipe found on sourdoughbaker.au.com. I keep the starter on my counter (18-26 degrees Celcius)
Quick Summary of the 7 Day Sourdough Starter Recipe
25 mls warm water, or warm unsweetend pineapple juice
25 gms fresh flour,
Mix to a paste.
I started a new starter about seven days ago, using an 'offhand' method that's always worked reliably for me in the past to produce a starter with the classic yeasty/sour/yummy smell, stable and robust, with good rising characteristics. Now the same method has produced a starter that seems to rise very well and smells great, but more like someone took the top off a Calvados still: lushly, almost 'ether-y' fruity-sweet and clearly kicking out a (probably) flammable mix of ethanol and acetones.
Help! my starter is great but my bread is not sour enough! here's my formula:
Feeding every 12 hours 1:1:1 (retained starter, flour, water) with 50% reduced bran flour, 25% whole wheat flour and (recent change to get more sour flavor) 25% rye flour and I keep it on the counter at about 65-70 degrees right now. Doubles like a champ every 8-12 hours.