The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


TastefulLee's picture

Suddenly No Oven Spring

April 27, 2012 - 7:25am -- TastefulLee

Hi. I am having a bit of a dilemma and wanted to see if anyone has the same problem or if one of the experienced bakers here that I respect so much might be able to diagnose the difficulty.
I have a sourdough starter that I began about 3 months ago. It is 100% hydration. I have been keeping it refrigerated and feeding about weekly according to the instructions I found here – basically discard all but about ¼ cup, feed 1:2:2, allow to rise and then begin to descend, then feed again and use or just refrigerate after the 1st feeding if no use is intended.

BKSinAZ's picture

Problem: Bread slices falling apart easily.

August 20, 2011 - 10:37am -- BKSinAZ

Only when I substitute any whole wheat into my sandwich bread recipes, the slices of bread fall apart very easily; almost crumble to the touch.

My 100% white flour breads do not have this issue.

I used this KA recipe

I used KA white flour and in the recipe you will notice that it calls for 3 cups. I only substituted 1/2 cup (one half cup) of freshly grounded whole wheat berries (Red)

Angelo's picture

Sourdough isn't sour :(

February 2, 2010 - 2:12pm -- Angelo

So I've been nailing my sourdough breads from the start. Each one is gorgeous, the texture is spot on. The only problem I have is ...


... it's not sour.It doesn't taste bland, it just tastes ... not sour. At all. Well, sometimes a little, but read on.

I grew my culture straight out of the BBA's formula, on into a barm, which I've refreshed every 2-3 days for a month now. Reading throughout his book over and over, I've done the following to try salvaging the mild flavor:

Muffin's picture

Drunk Starter?

June 24, 2009 - 3:25pm -- Muffin

My starter smells like alcohol. It doesn't taste like alcohol, it doesn't taste particularly sour and it doesn't really taste bad. So I'm not sure if it is dead, infected or what.

I have used it a number of times before with very little additional yeast (at times none) to make good bread. However, the bread doesn't taste sour. I guess I'm fine with that because it still tastes good but I'm a little concerned now.

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