The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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JOHN01473's picture

A light at the end of the tunnel would be really useful right now.

I loaned a book from my library; its called "How to make Bread" by Emmanuel Hadjiandreou. It contains some nice SD recipes / formulas. The problem is that all the recipes refer to the starter that he guides you through making. He then uses the same build for each recipe. He does not state the starter hydration for each recipe / formula. Rather than make his starter I wanted to use my one. This is his starter creation / feed plan.

Day 1,
Take 1 Teaspoon of Flour and add 2 Teaspoons of Water and mix thoroughly.

Day 2, 3, 4 and 5:
Add 1 Teaspoon of Flour and add 2 Teaspoons of Water and mix thoroughly.

That makes 5 Teaspoons of Flour and 10 Teaspoons of Water.

His build for baking is take 15g of his starter and add
150g of Flour and 150g of Water. Cover and ferment overnight.
The next day use the amount of starter that each recipe requires.

As I worked through the maths I used the Standard conversion for Teaspoons to Grams:
1 teaspoon = about 5 millilitre ( ml ) = 5 grams ( g )

I carried on working through the maths, using previous guidance. When I finished I was pretty sure I had worked out the hydration of his starter and build for baking.



I came out with 200% hydration for the starter and 103% for bake starter. I was not sure these sounded right so I decided to weigh some flour and water. Using a proper measuring spoon I weighed a Teaspoon of White Strong Bread Flour and a Teaspoon of water; to my surprise the flour weighed 4g and the water weighed 6 ml. this contradicted the 5g / 5ml from the standard conversion.

So now I have lost my way - I am not sure how to proceed, so I need help.
A light at the end of the tunnel would be really useful right now.

The Baking Bear


dmsnyder's picture

Flipping Board (Transfer Peel) Demonstration

I have made a video demonstrating how to use a flipping board.

Enjoy! David

sournewb71's picture

How does bread dough differ from pizza dough, in terms of the process

Where does bread dough and pizza dough differ in their processes (forget about ingredients for a moment)?  Is pizza dough just bread dough without the final proof?  Would an overproofed bread dough work as a pizza dough?


Mikaelas2323's picture

What to buy?

I am looking to buy a mixer. My very first. I have always loved the Kitchenaids, but have heard the quality is not the same as my grandmothers. This lead me to do a little more research. I do bake sometimes, but not on a large scale. Enough for my family of 4. I heard that KA fixed their gear housing problems and went back to the metal ones,  but have also read that they don't really handle bread dough all that well. I would probably only be making a couple loaves at a time. But do I really want to buy it and then find out that I want to bake more, and not have a machine that can handle it? So I started looking at the Bosch and the DLX. Both seam like awesome machines. And from what I have read, both would be able to handle small batches well enough. We also do pulled pork and chicken a lot, which was another reason I was looking at a mixer. I know that the KA and the Bosch can shred meat, but what about the DLX? Any ideas or input would be greatly appreciated!

Born2Bake's picture

Mature Culture, and when to build the Levain, as well as other questions

I know to use a culture that rises and falls predictably after feedings.. I understand that much, however. When a recipe calls for the use of a "Mature Culture" to build your levain does it mean...

A)  Use the culture at the deflated unfead state to build your Levain that sits for 12-16 hrs.
B) Use a culture that has been fed, built up until it is at its peak height and would float on water- use that to make your levain that will then sit for 12-16 hours.

Right now I'm keeping a 100% hydration starter that I keep at about 70-72 degrees. I'm currently discarding about 80% of it and then feeding it once daily. Using 70 degree water and the temp of the starter is at 72 after the feed. Flour being 45% unbleached white 45% whole wheat and 10% whole rye.

From what I understand this should take about 2-4 hours to be at peak height "young levain" status, and then start to fall. This is not happening for me. I will feed it at 2pm and  when I wake up in the next morning at 6am it is at its peak high point and has not started to fall. Smells slightly sweet and yeasty as well as ripe fruit. Only after a few more hours it begins to fall Why is this? - I'm trying to wrap my head around the young levain concept.

 Any help/feedback is greatly appreciated.

Thank you.

shoshanna673's picture

Hydration Math


I am new to sourdough and am struggling with hydration math!  Can any kind poster help me with a few dumb questions?  I have an established white starter at 65% hydration.  I have not yet baked with it and am now ready to take the plunge.  For my chosen recipe (Emmanuel Hadjiandreou's Seeded Sourdough) I require 160g of starter.  Can someone tell me how to build some starter for baking at 65% hydration (2 feeds at 12 hour intervals?) to arrive at this 160g.  I know, I'm dumb!!  The recipe does not specify a particular starter hydration.  Also, is it possible to change the hydration of my mother starter, and if so, how would I do this?  Or can I just bring the hydration up as necessary for different recipes?  I have a new rye starter currently under way, which is 100% hydration.  Don't want to end up with a frig full of different starters.

I am boning up on hydration, having just come to grips with bakers %s.  I will get there.

Thanks to anyone who is willing to help



Postal Grunt's picture
Postal Grunt

Probiotics in your starter?

I was skimming through a copy of the book  "The Art of Baking with Natural Yeast" by Warnock and Richardson and read a suggestion that one could use a pro-biotic tablet, such as the ones used as a digestive aid, to stimulate a sourdough starter. Up until I read that, I thought the book was pretty much preaching from the same hymnal as many of us do.

I'm not posting a book review here or a critique of the authors work. I'm just curious to see if anyone in this community has done something similar. I've read the contents label of probiotics sold at a local CVS drugstore and the contents don't include any of the bacteria that I'm familiar with from my books and reading. It is certain that I'm not familiar with all the names of all the beneficial bacteria found in starters.

So, out of curiosity and not because I'm having trouble with my starter, has anyone ever tried cranking up their starter with probiotics?




CarolineR's picture

Hobart C-100 Mixer - service manual? any rebuild experiences?

Hi all,

This is for the Hobart enthusiasts who read TFL.  Thanks, btw, for all the helpful posts.  It's been an education.  I have (for the second time) come close to destroying a N-50 by mixing too-large batches of bread dough; after reading the larger mixer search & recommendation posts, I ended up with a Hobart C-100, model 17664. I realized that I might never be able to obtain parts for it, since it's been out of production for over 20 years, but I was able to find one that was never used.  That should mean that all the parts are in good shape (except perhaps for some unseen rust).  The seller thought it had sat in a warehouse all its life - the warranty card and manual packet were still attached to it with wire.  I'm sure the grease has long since drained out of it, and am ready to take it apart and re-pack it. (And I've bought mixer-specific grease for that purpose.)

So I'm wondering if any of you Hobart fanatics out there who have this machine have ever (like breadman_NZ with his N50) taken yours apart and fixed it?  If so, would you share your experiences, warnings, etc?   And does anyone have a service manual for this beast?  I have scoured the web and not found one.  I did find all the user / parts manuals on Hobart's site, and have downloaded them; if this is all there is, I'm glad to have them.  But it would be so helpful to have a real service & repair manual, if anyone has one.



Caroline (in eastern MA)

Song Of The Baker's picture
Song Of The Baker

Multi Seed Loaf with Rye & Spelt Flour

Since I am still nursing a brand new rye starter to life (finally there with great help from Minioven) I made a bread today with a biga preferment.  I have been craving a loaf with seeds coming out of the yingyang so I stuffed this bread full of cracked wheat, steel cut oats and rye berries.  I wanted a hearty loaf so I used a combination of bread flour with dark rye and spelt flours.

Never used a biga before so it was a new adventure.  Actually, not really.  Same as poolish just drier. 

Now that I have my rye starter up and running, I will be trying a much anticipated go at a danish rye, packed with rye berries.  This loaf today will have to keep me chewing happily till then.  Thanks to Franko for the inspiration.



MANNA's picture

Bouchon Bakery - Choc - choc chunk / chip cookie

Here is my "miz on plas" for the choc-choc chunk / chip cookie I will bake later tonight.