The Fresh Loaf

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starter

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cyyang's picture

please help. beginner question

December 14, 2012 - 1:54am -- cyyang

hi guys,please help me out with this

I wan to make a sourdough with 1:2:3 ratio

i heard that the starter needs to be almost at peak before using

Assume is 100g starter, 200 water and 300 flour

so do i feed my 100g starter with the 300g of flour in my recipe and let it peak like fermenting it,and shape it into batards then proof again for baking?

or do i feed my starter 1st, then take 100 g of it when it almost peaks and use it in the recipe?

next question is

kranieri's picture

In need of a new starter - Seattle, WA

December 13, 2012 - 12:09am -- kranieri

Hi - 

I just made the move to seattle and had to leave my starter behind. I now am in search of a new starter and would prefer not to build one up from scratch again so if there are any seattle people out there who have a little starter they are willing to part with i would be so grateful. 

 

Thanks

kranieri

edwardf's picture

Sourdough, and problems in the oven

December 6, 2012 - 6:26am -- edwardf

So my sourdough has not been behaving lately and I was wondering if someone could troubleshoot for me. I am following this recipe http://www.wildyeastblog.com/2007/07/08/my-new-favorite-sourdough/ which previously given me good results. I will post some shots of the crumb and recent bakes so see what you guys think. 

cantrelephant's picture

Increasing starter strength

November 25, 2012 - 4:09pm -- cantrelephant

I have a 2 week old starter that is doubling in just under 24 hours.

I have been using a 2:3:5 ratio so it is relatively stiff.

Tastes sour, smells right.

Lots of bubbles.

I have been using AP flour - however I switched to a cheaper lower grade flour about 4 days ago...this is when I noticed things started to slow a little. Perhaps this flour is lower in protein? could this be it? Ambient temperatures have been consistent and around 25C

I really want to get this up to full strength before I even consider baking my first loaf.

LisaE's picture

Sharing My Senior Moment

November 24, 2012 - 9:35pm -- LisaE

Amazing what the human mind can do when given the opportunity. I thought I'd share with anyone interested.

After spending approximately 17 days creating a sourdough starter and ending up with a bubbly active starter that smelled of brandy and doubled in 4 hours, I decided to try some sourdough waffles. I planned on building it up so I would have 1 cup of starter and a bit left to continue feeding. I was very excited!

LisaE's picture

Now what do I do?

November 21, 2012 - 11:13pm -- LisaE

Thanks to SourdoughLady's encouragement and advice, I now have definintely created a monster. I have named her Ursula =D This pic is 4 hours after a 1:3:5 feeding, holy moly. And wow, it smells like brandy......I love the smell of brandy so.....wow.

So now, I need a little help. How do I maintain her, in the fridge? And how do I use her? Is this a 67% hydration?

MacInAction's picture

Non-sour Starter?

November 20, 2012 - 6:25am -- MacInAction
Forums: 

I'd like to thank Debra Wink for taking the time to post the finer points of making an easy starter.

Now that I have been able to make sourdough at home, I would like to try other flavors using a starter. I plan to use other types of flour to get new flavors in the bread. I want to eliminate the sour flavor, if possible. Is there a flour ingredient that can be used to make a starter that doesn't taste sour?

peter@bredonbread.co.uk's picture

Sourdough Starter too mild

October 24, 2012 - 10:26am -- peter@bredonbre...

I have been running my latest starter for about two weeks - a mixture of white and wholemeal flour.  It is fully active.  Using Peter Reinhart's recipie, I used some of it to build a firm starter over two days - that remained fairly active as well but I refrigerated it for the second night.  Although the loaves from this firm starter rose quite well and crusted well, they lack a bit of spourdough zing.  I am not necessarily a really sour flavour person but would like to have a bit more depth to the flavour.

Any Ideas?

Thanks

Peter

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