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:

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