The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

starter

SourdoughRules's picture
SourdoughRules

What to do with your starter excess?  I always feel bad just pouring it down the drain.  However sometimes I have to pour out the full cup of each starter to make room for the cup of new feeding that has to get added in.  Even when I do use the pour off for sourdough pancakes, there is often a good 0.5-1 cup of excess re-fed starter in the proofing bowls.  In either case, I hate to pour good starter down the drain.  If I follow the recipes in books like Tartine they really are only using a very small fraction of the total starter, albeit for great recipes.  I wanted to see if I could use the starter as the basis for a bread by having it substitute for comparable quantities of water and flour.    My first try at this was two weeks ago.  I didn't use any olive oil or leavening.  I had chance to have long rise times.  This time around I had some new garlic infused oil I wanted to try using but didn't have enough time to allow the sourdough to definitely rise in time so added 0.25 tsp of yeast.  I'll try to post pictures later, but the results were great!

 

Ingredients
    •    However much 100% (by volume) starter you have left over.
    •    Additional water to get to 1 cup total water
    •    0.5 cup wheat flour
    •    Additional white flour to get to 3 cups of flour
    •    1.5 tsp kosher salt
    •    1.5 tsp sugar
    •    2 TB olive oil
    •    up to 0.25 tsp instant yeast

Directions
    1.    Night before, your excess starter from feeding cycle into measuring cup to determine total amount of existing water and flour.  Based on 100% hydration, if you have 1 cup of starter you'd have half a cup of water and half a cup of flour.  Preferably have 1 cup of starter or more for this step.
    2.    Add the half cup of whole wheat flour and let soak over night.
    3.    In the morning before making bread, mix in olive oil, sugar, yeast (if used) and additional water.  Mix thoroughly by gently  stirring/folding.
    4.    Put additional white flour into a bowl leaving about 1 cup or so on the side for kneading.
    5.    Pour starter mixture over the flour and incorporate completely
    6.    Leave rest in the bowl, covered, for 30 minutes
    7.    Work additional flour in and knead in bowl until ready to be turned out onto floured surface
    8.    Knead dough incorporating enough flour to achieve nice smooth consistency.  Knead for 10-15 minutes.
    9.    Spray metal bowl with PAM and place dough in bowl covered.
    10.    Let rise until doubled in size.  Will be about 2-3 hours with yeast and longer than that without.
    11.    When double in size turn out onto floured surface and cut into number of loaves you want (probably 1-3).  
    12.    Work dough into balls and let rest for 30 minutes.
    13.    Form dough into final loaf shape and place on parchment paper. Cover, either with a bowl or other covering or a damp towel.
    14.    When doubled in size preheat oven to 500 degrees with stone and tray for steaming.
    15.    At this time uncover the loaves, coat with flour and slash.  If oven will be longer than 15 minutes to come to temperature re-cover the loaves.
    16.    When oven is up to temperature boil 2 cups of water in the microwave.  
    17.    Place loaves on stone by working the parchment paper.
    18.    Put 1 cup of the boiling water into the pan
    19.    Close oven and set thermostat for 450 degrees
    20.    Bake for 30 minutes (or longer to get more crust).
    21.    Remove from oven and let cool before serving.

gizzy's picture

something odd about my sourdough Firm starter. Please advice

September 10, 2011 - 9:37am -- gizzy

Hi TFL,

So I'm making my first sourdough and I'm using the seed culture and barm recipe from the Bread Bakers Apprentice. The barm turned out amazing. I just refreshed it today using 150gs and using 50% dark rye flour (I was out of bread flour) and 50% water. It doubled in size after 2-3 hours and just looks and smells really good.

Ghobz's picture

P. Reinhart ABED Pain au Levain - I think I failed again

September 6, 2011 - 8:01am -- Ghobz

Hi,

I'm at my second attempt making pain au levain following the recipe and instructions from Peter Reinhart's Artisan Bread Every Day. I went easily through building the seed starter and then the mother dough. Every thing went very well, although the activity in the seed starter happened faster than what PR indicated in his bood, sometimes rose and bubled in as little as 4 hours.

loydb's picture
loydb

I haven't been baking for a bit, and apparently the starter that I thought was frozen in my freezer, wasn't, so time to make some new. This is on day #4 using the BBA starter recipe. Glad I put a plate under it :)

yy's picture

more starter shenanigans - starter acidity

September 1, 2011 - 10:26am -- yy

I have a 100% hydration 50/50 whole wheat and white flour starter. A while back, I was having trouble maintaining its health. No matter how faithfully I'd stick to feeding schedules, it would develop a weird rotten egg smell. I believe that this was due to discarding too much of the starter every time I fed it. The acidity that was making the starter "immune" to colonization by unwanted bacteria was being diluted too much.

HokeyPokey's picture
HokeyPokey

There are a lot of posts on activating a starter on this wonderful website and I thought I’d add my two pennies worth and get a chance to show off my hubby’s wonderful photos :)

My starter is taking over the world, well, taking overUKat least and I thought I’d share my feeding schedule with the rest of you and open a forum for questions / comments.

 

Also, I would like to know why would you keep waters (raisin water, apple water, etc.) that started popping up in a lot of recipes on this side AS WELL as a starter – whats the difference, advantages of one over another?

 Full post and lots of photos on my blog here

Nickisafoodie's picture
Nickisafoodie

I came across the following link/article on Lactobacillus San Francisco posted in 2004 by Mark Preston on a site called “Danger! Men Cooking!”  http://dangermencooking.blogspot.com/2004/10/i-promised-to-write-about-fermented.html

The article describes how over several weeks one could replicate the SF Sourdough culture started by Isadore Boudin himself in 1849.  And be able to maintain it locally with minimal effort after the initial series of builds and at the recommended temperature for various steps.

This article is fascinating because many posts on TFL and the web in general say that any culture purchased or created will eventually assume the characteristics of the bacteria naturally present on the wheat, i.e. being local to where the wheat was grown.  Or that over time it assumes the characteristics of the wild bacteria present in the bakery/household in which the culture is maintained. Or a combination of both, which to me seems to be plausible- i.e. that once started from say a purchased culture, you cannot maintain it.  Is in fact that assumption correct?

The author says otherwise referencing a $192 technical book “HANDBOOK OF DOUGH FERMENTATIONS by Karel Kulp and Klaus Lorenz. (NY: Marcel Dekker, c.2003), some 328 pages long.  The book is listed on Amazon: http://www.amazon.com/Handbook-Dough-Fermentations-Science-Technology/dp/0824742648

To quote: “Well theories on that point differ radically. Some say the microorganisms are wild and floating around in the air. Others speculate that the quality of the flour has much to do with the fermentations. I have read a serious scientific paper on the quantity of lactobacillus microorganisms being greater on wheat near humanly populated areas than wheat in less populated areas. Another research paper says that there are about 400 types of microorganisms in a fermenting loaf. Other papers say that the sanfranciscensis microorganism is about 36% of that 400, that is to say, by quantity it predominates, naturally. So the question becomes how to nurture those San Francisco organisms along and not get anything bad going. That's what the Handbook of Dough Fermentations is all about. The piece of information lacking was to not make bread after two to three or four days, but that the starter needed about two to three weeks of refreshments. And it needed specific amounts of water and flour and at very specific intervals.”

Boudin is the oldest sourdough bakery in San Francisco. Mr. Boudin came from a village along the Swiss French border. The boat trip across the ocean allowed no baking so it likely took weeks of feeding to establish the culture. The Boudin Bakery still uses the same starter and the production method at the bakery also has to be taken into account.  I can honestly say it is the best sourdough that I have ever tasted and a must stop attraction for those visiting the Wharf in San Francisco.

My homemade culture using fresh ground rye has thrived for years.  Over time I have come to have a better understanding of some of the variables that we control to target a given bread style. These variables combined with the fermentation times and temperatures allows for an infinite range of bread styles – from a hardly noticeable and not desirable sour (baguettes) to the high levels typical in Northern/Eastern Europe as in Polish, Czech, German or Russian ryes. 

The essential elements are by controlling the buildup for a given bake in terms of:

1)       Intervals between feedings/buildup

2)       Percentage of starter used in the final recipe

3)       Temperature during the builds

4)       Hydration levels of the starter ranging from stiff to very loose (75% to 150%, each giving a different characteristic).

5)       Fermentation time and temperature of the dough

Yet as good as they are, the taste is not that of Lactobacillus Sanfranciscensis.  Should I be happy?  Yes.  Yet the pursuit of bread perfection is never achieved and continues!

The feeding cycle expansion from the initial start point is 312,500 times!  And the feeding cycles alternate between 8 and 16 hour cycles and follow specific temperature guidelines.  The author says after a few weeks you will have it.  Note: regarding the build table shown, there is a typo in the row that shows 12,500 water – the flour amount should be 10,000 not 1,000. 

In summary, a very interesting read that represents one approach that surely is not the final word on the subject.  There are many articles on the web regarding Lactobacillus sanfranciscensis and Candida milleri, likely counter to some of the points raised in the post.  This is leading me to do more research and explore other information on the web regarding this infamous grouping of complementary bacterias.  

I would also like to hear from people that may have purchased the SF cultures and whether or not they evolved over time to something other than when started?  That would seem an easy way to start if in fact one could maintain it so it doesn’t evolve away going forward.   Thanks to all…

JonnyP's picture

Sourdough starter Hydration Ratios: Thin vs Thick: How they smell, and how do they affect the final loaf.

August 13, 2011 - 9:41pm -- JonnyP

How "sour" does your starter smell?

When I use my soudough starter (typically about 6 hours after the final refresh), I remix it well, blow off the CO2, and take a whiff: it usually smells like vinegar (acetic acid; burns the nose).

In contradistinction, my home-made fermented pickles and Polish sour rye soup starter (500% hydration ratio), typically smell like lactic acid (sweet to the nose).

JimmyChoCho's picture

What happened to my starter? Help!

July 30, 2011 - 11:51am -- JimmyChoCho

I've been baking for just under a year using the starter from Tartine Bread. I've always used water from my Brita pitcher and have had no problems until recently. One day I noticed that the bottom of my pitcher was a little green, looking up online a lot of people seem to be having problems with algae growing in their brita pitchers. The day prior to realizing this, I fed my starter using this water and ever since that day my starter looks like this about a day after I feed it:

Pages

Subscribe to RSS - starter