The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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Schola's picture

Hydration of a starter

February 19, 2012 - 6:00am -- Schola
Forums: 

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.

t-man's picture

starter has blue spots on the surface???

February 14, 2012 - 5:46pm -- t-man

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...

gmagmabaking2's picture

Naming your Starters?

February 12, 2012 - 6:50am -- gmagmabaking2

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.

jaywillie's picture

Sourdough waffles or pancakes, or what to do with your excess starter...

February 2, 2012 - 5:14pm -- jaywillie

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:

tfranko29's picture

Sourdough Covered Pizza

January 27, 2012 - 8:11pm -- tfranko29

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

 

Kodiak7777's picture

My New Starter

January 25, 2012 - 1:01pm -- Kodiak7777

Hello,

         I have decided to make a sourdough starter.

Using approx 15 grams of bread flour and 15 grams of fresh pineapple juice, I have created this

It has a consistency of thick pancake batter.

I have the starter in a glass jar, with a loose lid on top, and its sitting next to a rice cooker for warmth.

The last starter I made didn't seem to rise enough when I made bread, even after a 5-10 hour first rise.

Ray Martin's picture

newish to sourdough, why isn't the bread whiter?

January 20, 2012 - 8:44am -- Ray Martin

HI,

 

I'm revisiting sourdough after a disasterious try about five years ago. I used Debra Wink's pineapple juice method to start the starter. I got gas on day 5 and a very healthy starter on day 14. I fed every day and waited that long for the culture to stabilize in odor, taste and appearance.

totels's picture

Any SF bakers willing to donate a little starter?

January 9, 2012 - 9:18pm -- totels

I have been travelling for 2 1/2 years with my starter and I finally left it behind by accident. I am visiting some friends in SF and meant to bring my Starter with me and mistakenly left it behind at another friends place in LA. Are there any SF bakers with a fresh sourdough that might be willing to donate a sample I can bake with this week? I took a chance and asked at Tartine, but they shot me down. :(

Feeling naked w/o my starter, help! (I'm in Potrero, but the busses here are amazing so I can come get it probably just about anywhere.)

Thanks!

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