The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


ringopaul's picture

whole wheat starter first attempt

September 2, 2012 - 3:51pm -- ringopaul

Sorry if this has been discussed in a previous topic I have searched but wasn't able to find a definite formula for a whole wheat starter. I decided to try my hand at WW starter and I found a ratio of 1/3c flour to 1/4 water for a rye starter but this ratio gave me a dry ball of paste. I ended up with a 50/50 ratio (5.5oz KAWW/5.5oz of bottled water) which gave me the consistancy of a thick oatmeal. I'm hoping that this will result in a good healthy start to a hearty starter.

I guess my question is how many people have tried this and does my ratio seem ok?

ekphrasis's picture

tartine starter instructions

August 29, 2012 - 12:47pm -- ekphrasis

hi everyone, I'm new in here and this is my first post.  I have some quesitons about the Tartine book's directions for building a starter.

The tartine book, and a few things I've read online here are my reference points for artisan SD breads.  I've baked loaves using commercial yeast, and I've baked a handful of loaves using the Tartine method.  

jhegg's picture

Pineapple juice starter.

August 14, 2012 - 6:21pm -- jhegg

OK...I made a batch of starter using the pineapple juice technique. On day four, I stopped the pineapple juice and started daily feeds with KA AP flour. I am about two weeks into this starter and I can still smell the pineapple juice (or something similar to it). Anybody have any suggestions on how to get rid of that smell?


MoonshineSG's picture

how can I tell...

August 1, 2012 - 10:06am -- MoonshineSG

For the past few weeks I keep my starter (goldrush) at 16C (60.8F) and feed it once a day in the evenings around 10pm. I bake with it when it doubles or slightly more (12-14 hours). I collect the discarded parts and those will develop a layer of liquid on top in another day or two... This week I skiped one feed and the starter continued to raise. I gave a stir once in a while when I'd notice it reached too close to the upper limit of the jar. It kept growing... Overnight it overflow then started to deflate. 

Nimyue's picture

Sourdough not sour!

July 30, 2012 - 2:12pm -- Nimyue

Ok so recently my sourdough has stopped being sour.  I haven't changed anything!  Recently I started feeding my started twice a day and leaving it out on the counter.  It's doing as it should, doubling, bubbling, etc.  It smells sour.  I follow my recipe and the bread is not sour!  It rises, it doubles, it's fluffy etc but not sour anymore!  It used to get really sour.

TastefulLee's picture

Starter Build is Yielding Too Much...Help!

July 14, 2012 - 3:36pm -- TastefulLee

Hi, all. I am here once again to draw on your expertise in the area of sourdough starters. I have kept a successful 100% hydration starter for about 6 months now and have been enjoying using it to make breads, bagels, etc.

However - I find I'm having a little dilemma, because although I seem to be accurate in figuring the gram total to build the starter for baking, the result is consistently a significant amount more starter than I planned on building. 

MNBäcker's picture

Starter multiplication question

June 9, 2012 - 9:33am -- MNBäcker

I need 90oz and 75oz of starter for my Whole Wheat and Cranberry-Walnut sourdough breads, respectively. Is it better to get my starter "in steps" or can I just add amounts of water and flour to it and let it sit longer until it's ripe?

I have a wine refrigerator that is perfectly suited to keep the starters at 60 degrees for any length of time, if that helps.

In the past, I have done both steps, and they seemed to each have worked fine, but I'm curious if there's an advantage (other than less work with the second step) to either?

Berti's picture

whats wrong with this percentage recipe? I feel stupid...

June 7, 2012 - 9:27pm -- Berti

ok....I am experienced enough with bakers percentages and make all my recipes with them.

it must be the lack of sleep of late because I don't see what's wrong with this recipe.

total flour weight: 1000 grams.

percentage 100% hydrated sourdough 20% (its summer after all)

total hydration wanted 65%.

so there we go.


20% of 1000 = 200, of which equal weights flour and water aka 100 grams each.

65% of 1000 = 650 grams water.


1000-100 grams = 900 grams flour.

650-100 grams = 550 grams water


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