I have been working with leaven raised breads for the past month with some varying results. I hae been experimenting with different hydration amounts mostly, however inadvertently with fermentation times as well. While I have many quesitons the one I would like to focus on now is when to feed my leaven.
Is a 16 fermentation period for leaven too long? Even if it does not smell sour?
Should I try to cut that time down?
Hi. New here, new to bread making. I've just baked my fourth No Knead loaf. The first two were Jim Lahey's basic recipe. The crust and crumb were good, but I thought their flavor was a little one-dimensional. The next two were from the Cook's Illustrated Almost No Knead recipe (Jan 2008). Big improvement in flavor, texture still good, higher crown.
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?
I have just begun my first sourdough honey starter. I am 3 days into it and on day 2 and 3 I have woken up to a solid layer of hooch on top. The recipe I used is from Bernard Clayton's New Complete Book of Breads. It is as follows...
2 1/4 tsp active dry yeast
2 1/2 cups warm water
2 Tbs Honey (I am a beekeeper and this is from my hives)
2 1/2 cups AP flour
Combine all ingredients, cover with towel and let ferment for 5 days stirring once daily.
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?