- I see lots of people promoting Sourdough International's dry cultures on this forum; has anyone had any negative experiences with their cultures?
- Has anyone had any luck with dried cultures from any other companies?
I have recently been looking through books on whole grain breads. I have yet to see any information on a whole wheat french bread and am wondering if it is because of the unique qualities of this type of bread.
I really have two questions:
1) Is there a whole wheat French Bread recipe available, that still maintains the slight sourness, airy texture, and large holes?
2) Would using a whole wheat sourdough(ish) starter effect the flavoring? Would any adjustments need to be made?
Thanks for your imput!
So I've built my starter using the pineapple juice method that is posted in various places around the fresh loaf (100% flour/water). I've been feeding it twice a day most days for the past two weeks or so. The picture below is of my starter about an hour and a half after I fed it (the rubber band marks the level that it started from right after I fed it). It doubles in about 2 hours. I have seen it get to about 3 times the level of the rubber band at most.
Is it ready to bake with?
Any words of wisdom for me before trying my first sourdough loaf?
Can Briess be substituted for diastatic malt powder in a starter?
BACKGROUND TO QUESTION: I am new to this relm of baking better homeade bread. I have hand made bread for years, but never really used a soaker, starter, pre-ferment, poolish, etc...
I have a friend who recently told me that her starter, that's in a mason jar stored in the fridge, has a "growth" on it that kind of looks like a mushroom popping out of the center. Has anyone ever seen anything like that? Doesn't sound good to me. I think she should dispose of it.
I started my first starter a week ago. It has been bubbling so I've 'fed' it regularly but it has not doubled in size in 12 hours yet. Today I moved it to a glass jar and I can now see through the side a growing layer of yellow-ish liquid in between the frothy top and the thicker layer below. Is this a bad sign or a good sign? Thanks.
This has happened to me more than once so I'd like to get some advice. What should I do if I've done my levain builds and the starter is ready before I'm able to use it? Perhaps something came up, or like today, I decided to make something requiring a soaker and the starter is peaked/ready to use now.
Today I sprinkled a little salt on the starter, put it in the fridge. I figure I'll bring it back out 2 hours before using. But, what should I really do? Feed and build again?
Hello again! Its me with another question. :) I'm always asking questions and never answering anyones, though I really do appreciate the answers I got. Thanks to all who commented.
What I would like to know is what exactly does sponging do? And I read in a bread recipe that sponging makes whole wheat bread lighter, and a little more airy. I've never sponged anything. I'd love to make sourdough bread, but alas I've no sourdough starter so it will have to wait. :) I will sometime though.