Using a firm starter
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Is there a method for using a firm starter when a liquid starter is called for in a recipe?
Thanks for any suggestions you can offer,
Frank
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STARTER FLOAT TEST
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What does the float test have to do with the viability of the starter? I refresh my starter 1:3:3 for 12 hours then refrigerate overnight use in the morning and it does not float because most co2 has been expelled, but my breads come out wonderful.
Thanks again to everyone for there contribution to TFL
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Sourdough Starter Questions
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When it comes to sourdough, I'm a newbie. I have been baking bread for years but have always been intimidated by sourdoughs but I have decided to finally try. I started the process yesterday using SourdoLady's starter instructions (wheat flour and oj). Obviously I have quite a few days in front of me before I really have yeast growing, but I figured this is the best time to ask questions.
I generally bake whole grain breads, although I do occasionally make other loaves.
Questions:
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Poll: Source of Variation Among Starters
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Oh I'm sure this has been asked, answered and debated here endlessly. But having tired quickly of sorting through >100 screens of Sourdough & Starters forum posts and replies, I decided life is too short and I'll ask again:
How would you good people rank the relative strength of contribution to the final character (that is, the exact population of yeast and bacteria) in an established starter, from:
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Hydration of a starter
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How can you work out what is the hydration of your leaven? I made my normal sourdough recipe the other day but used a mixture of flours to use up opened packets. This time the slashes did not open up well and the bottom of the loaf had a big tear in it. Could the starter have been too wet? I do this as a hobby in a domestic kitchen and have to fit the process round my other kitchen activities and I don't have digital scales. So far I have been quite successful in my measuring/weighing/guess work.
Any help would be appreciated thanks.
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starter has blue spots on the surface???
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i'm learning the basic sourdough technique as outlined in the "TARTINE" bread book that i recently purchased.
i'd love to be able to master this one... i followed the instructions for making/developing the starter. i used a 50/50 mix of gold medal whole-wheat and all purpose. i mixed it yesterday and it's now been about 24 hours. there is DEFINITELY something going on. it is a little puffy, lots of little bubbles, and looks as i expected. except for one thing...
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Naming your Starters?
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I have read where people name their starters... I was calling my the beasties... (as in yeastie beastie)... but after reading a really pleasant book wherein the pets were named Shirley, Goodness, and Mercy... I decided I like those names for my starters. So my white flour starters are Goodness and Mercy and the Whole Wheat one is Shirley. Quite funny I think.
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Sourdough waffles or pancakes, or what to do with your excess starter...
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We had breakfast for dinner last night, and I thought it was time to pass on a small recommendation for this recipe from King Arthur. The waffles and pancakes it makes are light and crispy, very tasty. The recipe calls for an overnight ferment when you are planning for breakfast. When I'm planning dinner, I make the ferment in the morning. Works great for me.
Anyway, here comes a tip from me, and it might be sacrilege, but it's the real reason I'm writing:
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Sourdough Covered Pizza
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Hi Gang,
I'm nuts for starters lately...I got 3 going! Today we made a covered pizza with my first starter I started, I have 2 more on the ready! I'm NUTS for the starters. Tomorrow I'm making Chad Robertson's French Country Bread, levain is rising as we type, but for now if you have time, please check out the wife's blog, she posted nice pics of the covered pizza!!! you gotta try one
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Starter and gluten chemistry
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