The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


Joe Fisher's picture

Those look good enough to eat!

August 6, 2007 - 7:26pm -- Joe Fisher

If you saw my previous picture, you know my starter is alive and well! It's escape attempt was so inspiring I decided to bake, even though it's been in the 80's and disgustingly humid lately.

I ended up producing two of the most beautiful loaves I've ever made. Great oven spring, good hard crust with those bubbles and blisters I've been trying to duplicate since visiting Boudin Bakery in San Francisco.

Taxonomy upgrade extras: 
Joe Fisher's picture

I wonder if my sourdough starter is still viable?

August 5, 2007 - 6:37am -- Joe Fisher

I hadn't fed my starter in about 3 weeks. Last night I took it out of the fridge and mixed 1.5oz of starter with 3oz of cold water and 3oz of flour.

8 hours later my wife walked into the bedroom and said, "Joe, was your starter supposed to go in the fridge? It's trying to escape."



I guess it's still OK!



Taxonomy upgrade extras: 
yeastArt's picture

This is day 5 of my first starter using recipe from King Arthur Flour Whole Grain Baking.  It is made with flour and water only.  I have been reading comments on this site and I am SO confused.  My starter bubbled right from the beginning, which I thought was great until I read the first bubbling isn't real yeast and it should go flat then rebubble  for the real thing.  But the starter has never gone flat.  Also, my kitchen is way warmer than the 65 degrees recommended for rising, so I'm not sure how often I should be feeding starter.  It's quadrupling in size after 8 hours.  Then there's the consistency issue.  It's rather thick, like old oatmeal but aerated. Should I use more water?  I've been throwing out all but 4oz of starter then adding 4oz spring water and 4 oz rye flour. Should I put the starter in the fridge?  How will I know when it's ready to use in baking?  Thanks for this great site.

azuredrupe's picture

Ultimate Starter from Wild Wheat

July 21, 2007 - 12:48pm -- azuredrupe

Hello! I am a long-time reader, first-time poster. But I just had to! Here is the story:

I have tried making wild starters two separate times (both BBA method), but each failed. On a recent trip to Montana, I got a crazy idea: why not get some of the tops of some wild wheat plants and see if I could culture yeast from them? Well, it was a great success!

Rosalie's picture

Starting the Starter

July 14, 2007 - 5:18pm -- Rosalie

Now that I've invested in a NutriMill and tons of whole grains, I figure I'm going to be baking bread more often now.  I'm trying to adjust my eating routines so I can eat more bread and still lose the 10 pounds I need to lose.  Maybe just bread and water.  No, I need some fruits and vegetables too.

Anyway, I thought that I might try another sourdough starter.  My past ones have been failures due to extreme neglect.  Now's the time to try again.  But I want to start my own starter.  There's no fun in using someone else's starter.

umbreadman's picture

Thoughts on a non-specific starter?

July 11, 2007 - 9:11pm -- umbreadman

First I'd like to say hi to everyone here, I've been perusing the website for some time now and finally decided to join in. I'm excited. I've only been baking bread for a month or so and the only real book I've looked at is Hamelman's "Bread", and the rest I've learned from TFL and I've got a sort of hybrid starter going, and that's what my question is about.

rustica's picture

Poolish question

July 6, 2007 - 7:39am -- rustica


I made a poolish following the Peter Reinhart BBA book last night in the hopes of making a ciabatta this weekend. However, before the poolish was quite done rising, I fell asleep, and it fermented for about 11 hours. :((  Is my poolish toast now? or can I still  use it in a ciabatta?

Any ideas?


bwraith's picture

I would like to compare notes on starter maintenance routines. Hopefully others would find this interesting as well.

To best understand each starter, please include the following if you post your starter information.

  • Hydration (water as a percent of total flour in the starter)
  • Feeding ratios used, fermentation times, temperatures used (please specify how the feeding ratio is measured, e.g. by weight or volume)
    • When storing
    • When refreshing in anticipation of a baking session
  • Type of flour used
  • Refrigeration or other storage methods
  • Any other interesting aspects of the starter

It doesn't matter what kind of starter you have. I'm just interested in collecting as many examples as possible in as much detail as possible. Anyone who has done this for a little while discovers a routine that works, so please share it if you have a moment. I'm guessing that the range of hydrations, feeding ratios, flour types, temperatures, and other aspects of these routines vary over a huge range.

I'm doing this as a blog entry, so we don't clutter the front page with too much detailed starter discussion.



Subscribe to RSS - starter