The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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JonnyP's picture

Kefir Sourdough Starter: initial observations and concerns

July 4, 2011 - 10:53pm -- JonnyP

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.

Lehua's picture

Newbie:First starter is high achiever! what do I do?

June 22, 2011 - 9:31pm -- Lehua

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.

anakha's picture

Switched white flour for starter feeding, starter now sluggish

June 14, 2011 - 8:03pm -- anakha

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.

South African Sourdougbaker's picture

Starter Problems

June 12, 2011 - 11:24am -- South African S...

Hey Guys,

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

Fresh Flour
Day 1:
25 mls warm water, or warm unsweetend pineapple juice
25 gms fresh flour,
Mix to a paste.

jjainschigg's picture

Sourdough Starter goes 'Boozy?'

June 5, 2011 - 9:06pm -- jjainschigg

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.

kristakoets's picture

bread not sour enough!

May 18, 2011 - 10:25am -- kristakoets

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.

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