The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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Paul Ringo's picture
Paul Ringo

Sourdough

     I'm just wondering why sourdough bread is called 'sour'.  My starter only has potato flakes, sugar and water. It ferments and smells like over-ripe bananas at times but it doesn't match my idea of 'sour'. 

    I appreciate your wisdom. 

 

Paul

Paul Ringo's picture
Paul Ringo

Checking in

     Just wanted to tip my hat as I walk through the door.  I live on the most beautiful river in the world (Sabine River) in SW Louisiana. I can almost literally throw a rock to Texas across the river.

    Mostly baking sourdough bread now but I've gone through several iterations of Challah, various standard type breads.  I've got a notion that somehow the simplest breads are most to be appreciated because of the interaction of the fundamental elements without fru-fru. 

     Having said that, I've been experimenting with seasoning some of the sourdough that I use for baking with some of my favorites spices.  All of them have been relatively successful although I have to admit that the liquid crab boil was a bit too rich in one batch. 

    I'm learning at my own pace so I'm sure I'll have more questions that may sound like they're coming from a rookie.  That's because they are and I don't want to presume to understand something that I really don't understand. 

Glad to be here.

Paul

christinepi's picture
christinepi

How to feed

My starter is ca 10 days old. I keep it in my oven with the light on, so it's in an environment between 71-77 degrees. I fed it avery 12 hours at a ratio of 1:1:1. Initially it was struggling to develop oomph, and then I came across Mini Oven's suggestion in another thread to feed at a ration of 1:1.5:2 every 24 hours. That did the trick. So I'm getting ready to bake. I found a recipe that asks for 9 oz of starter. My question is this: I currently have 4.5 oz of starter. How do I build this up to 9 oz? Do I keep feeding at the 1:1:5:2 ratio? Or should I use 1:1:1? And over how many days should I build the 9 oz? 

Skibum's picture
Skibum

Boule 11 15 totally organic bloom

This loaf was proofed seam side doen again, Forkish style and baked seam side up. Though I took great pains to seal the seams in both the pre and shape, it looked like they would bloom open and they bloomed open beautifully!

I once again used 25 grams of sweet levain and 25 grams of yeast water levain, 300 grams flour and 231 grams water total. I used 30 grams durham semolina for flavour and colour boost.

I had an old friend over for dinner last night I hadn't seen in two years - before I started baking bread. He gave this loaf the best endorsement a baker can get! He ate most of it, repeatedly going to the cutting board and slicing off large chunks he wolfed down with his chili. There is barely enough left for toast this morning.

Now that I bake in a cast iron covered DO, my pizza stone gets little use, so I thought, why not place it on a rack above the DO to provide some radiant heat from the top to go with the radiant for the cast iron and the hot air convection bake. Baked 12 minutes covered, 10 minutes uncovered, turning often. Bake setup:

Time to get busy again.

Happy baking!  Brian

jeffy1021's picture
jeffy1021

Baking Bread T-Shirt (Breaking Bad parody)

http://shirt.woot.com/offers/baking-bread

I think this forum would be appropriate audience that would appreciate this!

Theresse's picture
Theresse

Can you suggest what type of dough to make for my grandma's recipe?!

Hi -

My grandma who is no longer living used to make these amazing bread dough donuts that she called "krepia" (tho not sure how to spell that).  Actually I've never been able to find the name from extensive googling.

She made bread dough - not a donut kind - though can't remember if white or wheat - and fried the dough in a pan with oil after cutting into donut shapes.  Then she'd drain them if needed then put them in a paper bag with powdered sugar and shake.  Then we'd eat them hot.

Some googling has suggested this is a hungarian thing or a slovak or czech thing originating from germany but I don't know.  My grandma was slovak (her mom was austro-hungarian as they called it back then).

I also want to make my grandma's kolache but don't know what kind of dough she used there either.  I just know it was bread dough too.  She'd turn it into a sort of rectangular pizza shape then spread on a mixture of cottage cheese, egg, sugar and golden raisins (might be forgetting a thing or two) then bake it.

I want to make both of these soon but not knowing enough about bread, was hoping someone here might be able to recommend a basic appropriate type of dough that would be most suitable or typical for these types of foods (white, wheat, whole wheat?).

Thanks!

gmagmabaking2's picture
gmagmabaking2

We 3 gmas made donuts!

We all started with the idea of making pumpkin "raised" donuts but adapted for equipment etc.. Mine are the lead in donuts... made way too many!!!! 

Helen made beautiful donuts... twice, at least, because they were a huge success at her daughter's workplace. She made them the first time with a simple glaze and the second time with the same glaze she used on the "Starbucks" scones... 

 and now the Special Ones.

                                                            

                                                       

Those are amazingly good looking donuts... I should have driven up there and blocked the road to her daughter's!!!!

Now we visit Barb's kitchen... these looks great! 

and so do these... the wholes and twists...  

and then fried...  and then all sugared up.  She also had a nice pot of Pea Soup going on in that kitchen.... YUMMMY.... What a great   

Fall menu... Later she made another batch of donuts, a fruitcake, and some muffins... This time she made mini donuts out of the holes... great idea. She is perfecting a "spudnut" recipe and will be getting that to us soon... I am looking forward to trying that!

We had a great time together, going on and on about donuts and enjoying ourselves... Barbra gets to pick the next bake... what is it going to be big sister?

Thanks for checking in to see what we are up to.

Happy Holiday Baking, Barbra, Diane and Helen.

passionne's picture
passionne

how to make a 100% hydration starter?

Hi I think maybe this is a stupid question to ask but i do not know how to make a 100% hydration starter? can anyone give me advice?

dosco's picture
dosco

Repeated sourdough fail ... could you offer some advice?

I recently tried the San Joaqin Sourdough in concert with a WIld Yeast Sourdough Starter. Starter was started about 3 weeks ago, 1st SJSD was last weekend and 2nd SJSD was baked last night. 2nd loaf is definitely better than the 1st but is still not right (flat, goofy shaped, etc.).

 

Results have been mixed. Loaves are slack, loose, and don't hold their shape well. OTOH they taste great, and the crumb is nice/interesting with small, medium, and large holes.

 

As a result of the discussion on this thread I watched numerous videos on the KAF website in an effort to learn more about stretch and fold and shaping (thinking gluten development might be an issue) and I also decided to try feeding my starter rye flour at 50% hydration (instead of unbleached all-purpose at 100% hydration).

 

As I mentioned the results of the 2nd loaf were so-so, so I went ahead with changing the feeding of the starter. At 7:00 PM or so last night I fed the starter by discarding about half (around 1/2 a cup of starter) and fed it 1/2 cup rye flour and 1/4 filtered water. Before I went to bed I could see the starter beginning to rise, when I left for work this morning the starter had nearly doubled. I'm still at work so I am curious to observe the starter when I get home.

 

The bread isn't particularly sour either.

 

So I've read a few more threads, and I'm wondering if I should reduce the hydration of the SJSD from ~75% to something like ~60% to 1) improve surface tension and shape retention, and 2) get more sourness ...?

 

Regards-

Dave

 

A-F-M's picture
A-F-M

How much to feed a rye starter

I've decided to embark upon a rye starter (having never made sourdough before) - and I have a rye sourdough recipe I’d like to try, but I'm unsure what I should do to maintain the starter after I've used some of it. I've heard that it's possible to keep it in the fridge and only feed it once a week, but if so how much flour/water will it need? What consistency will I be looking for?

 Sorry if this seems a little premature, but I want to make sure that I know (vaguely) what I’m doing! Oh, and can anyone explain how the percentages given in starter instructions mean – maths is not my strong point!

 Thank you in advance :)

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