The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


bakebakebake's picture

Favoirte Recipes Using Starter? - Needing Inspiration

November 14, 2008 - 1:17pm -- bakebakebake

Hi Everyone!!

 I began a starter in April with the help of folks here and have been making consistently good sourdough bread since.  I bake some type of bread about 2x a month and try to use my sourdough in at least on one of these.  My starter seems very hardy and thankfully understands when I don't feed him for awhile - I just refresh before beginning and there has been no trouble with rises.

chayarivka's picture

sourdough starter confusion

November 9, 2008 - 2:13pm -- chayarivka

Hi, I am trying a stiff starter for the first time --Maggie Glezer's. I have always made a liquid starter that works fairly well, but I tend to neglect it in the fridge for too long. So, I am trying the one from A Blessing of Bread. I am a bit confused about a few things though I am trying to faithfully follow her stiff starter recipe. Can anyone offer help with:

1. the last feed

2. then after the last feed, it can stay in fridge indefinitely?

Eli's picture

I decided to post pix of my motherdough which is where this all started. It has a very short history at this time but hopefully it will last a few years and I can pass it down and around. Flour and water.



Yumarama's picture

Yeah, it's been a fair while. Not that I haven't made bread, I have, numerous batches in fact. But they were really mostly "sandwich" bread and all basic yeast things; specifically "Susan's Farmhouse White Sandwhich Bead" but using part whole wheat. Not as tasteless as store bought "Wonder" type stuff (which they were meant to replace) but not terribly exciting, either. On the up side, these numerous plain breads allowed me to play with the oven's temp a bit and I think I have it tweaked to be pretty accurate now so things don't burn too much. So let's get on with today's bake.

Hamelman's Vermont Sourdough

Vermont Sourdough

"Today" is a bit of a misnomer, of course. I started this batch three days prior after feeding Audrey 2 and Carl out of a two week stint in the fridge. By their third feed they were back to bouncy and fluffy within 8 hours (I was off at work, so I don't really know how quickly they doubled). So this has been a few days process. The pre-build took a while - but thats' expected - then the fermentation period took the better part of a day and the final proof took over 16 hours of fridge time. This recipe is the Hamelman Vermont Sourdough which I got off here.

This time around, the dough was decidedly stiffer than the Norwich Sourdough I'd made which is a take off from this one. Not exceedingly stiff but stiff enough that when I slashed, it didn't all just collapse and make flat brad as the others I have previously made. (This is decidedly my fault for not yet knowing what the dough should be like and adjusting.) 

The crust is also more solid although it looks like it may have been a bit overdone here. The recipe says 460ºF for 40 minutes but I pulled it out at 30 as it was already rather dark. Looking at the bottom, it's a tiny bit burned, though just a small black stripe along the center. So the oven is still not 100% accurate. But the loaves' insides had reached 200ºF therefore it was done enough already.

I picked Audrey 2 as the starter for this one simply because as I was feeding the two starters, she seemed to bulk up the most - maybe 3 times vs Carl's 2.5 times. So both would have worked well. In fact, Carl seems to have a slightly stronger smell and taste. So maybe I'll give that one a try next in this recipe.

And here's the crumb. Nice mid-sized holes, not too fine or too big, the loaf shape is decidedly oval as opposed to pancake so we're good here. The flavour is nice although not terribly sourdough-ish. Perhaps it will develop a little over the next day or so. Although I expect the loaf may not survive long enough to see. The other one needs to go in the freezer as there are already a couple of types of bread on the counter.

All in all, this one is a success. We'll be making Hamelman's Vermont again.


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