The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


TastefulLee's picture

Need a Child's Guide to Sourdough Starter Development and Use

January 6, 2012 - 7:57am -- TastefulLee

Hi, all. I’m having such a great time learning and reading on this website. As a very new baker of things containing yeast, there is certainly much to learn and I’m grateful to all who have contributed in expanding the knowledge of others.

SCruz's picture

Why different starter hydrations

December 29, 2011 - 4:45pm -- SCruz

Is there a reason to make starter at one hydration or another, meaning that aside from it changing how much flour and water is used in a formulation, does the crumb or taste vary if the starter is at 50% hydration as compared to 100%? What is the effect of using stiff starter instead of liquid, or vice versa?


meshugaforbread's picture

Help! Hamelman's Stiff Levain

December 23, 2011 - 3:44pm -- meshugaforbread

Hi Fresh Loaf Loyalist.

I'm very excited to be making my first post. I've been reading for the past year. I am new to the bread world and am currently attempting my first levain. I've made poolishe's, biga's etc... but never a levain and I'm having a lot of trouble.

I just finished the intial mix and its so dry. I know its bad to add extra water but I thought b/c i didn't weigh it perhaps there was too much flour from my rye as it could have been a heavier flour. This didn't help. Is it suppoed to be this dry?

the wild river baker's picture

Watery and sour starter, should I really just turf it?

December 20, 2011 - 10:29am -- the wild river baker


I'm making a three day fermentation bread that I've made many times before. This morning, on day three, I bring it to the table to add the rest of the flour, the salt and kneed it and I noticed that there is an inch of sour water on top and no bubbles. It really doesn't look like normal or alive at all. Sadly, I think that I should just turf it, make a quick bread for today and start over, but I just want to make sure that its not salvageable? Is really the case?


Breadboard's picture

Organic apple peel sourdough starter

December 13, 2011 - 8:13pm -- Breadboard

I saw this on New Scandinavian Cooking.  A wild yeast starter made from organic apple peels.  I was intrigued and thought I'd give it a try.

So far so good.  In here are the peelings of 4 apples along with spring water to cover and two tablespoons of dark brown sugar at day 3.



And here is the baby starter, peelings removed and feeding everyday with bread flour at day 7.   Antisipation....

cdnDough's picture

Wheat to Rye Starter?

December 5, 2011 - 4:21pm -- cdnDough

Just curious if it is reasonable to make a rye starter using my wheat starter? If I feed some of my sourdough wheat starter with rye flour for a few days will I get something that resembles a rye starter?

For what it is worth, I've had a rye starter in the past but it tends to slowly loose its potency in the back of the fridge over the summer when I don't use it as much.

malder's picture

So my starter is looking nice.... now what?

December 4, 2011 - 3:09pm -- malder

I followed the directions in the handbook and my starter is looking/smelling very good. I have been feeding it once a day for almost 2 weeks now. I'm a bit confused on what to do next. Here is the confusion:

Once your wild yeast is growing, the character and flavor will improve if you continue to give it daily feedings and keep it at room temperature for a couple of weeks longer.


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