The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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bmuir1616's picture

The proper use of starter from frig to oven

Hi. I am new to the site and love what I see so far. I have a sourdough starter going and it is in the frig. I am confused on how to treat it in order to make sourdough bread on a Saturday. Here is what the current plan is gleaned from reviwing past posts (comments welcome):

  1. It is now Thursday night about 11:00PM here in Michigan.
  2. The started was refreshed last Sunday and put in the frig.
  3. I plan on taking it out of the frig, taking a cup out adding in two cups of flour (10 oz) and adding 11 oz of water and letting it sit at room temperature over night.
  4. Tomorrow morning (Friday), I will use 1 cup starter with 10 oz flour and 11 oz water and let it stand at room temperature all day while I am at work.
  5. Friday evening I will make the pre-ferment using a cup of the starter (or whatever the recipe calls for) and whatever flour and water are needed and letting that set at room temperature overnight. I will use some of the leftover starter to rebuild the starter, leave it out overnight and put it back in the fig on Saturday for next week.
  6. Saturday morning I will make the dough; let it rise; shape; let it rise; and bake.

Will this work?

Thanks for the help.


Eli's picture

Sourdough Loaf

this is my first sourdough. I created a starter sometime ago. Didn't get the crumb I wanted but it taste great. Will keep practicing.



Bart's picture

Europain 2008 Pics!

I just uploaded some pics I took from Europain in Paris.

I ate some delicious bread over there and hope you'll all enjoy!



Europain 2008

hokietoner's picture

Firm starter acetic or lactic? Conflicting sources.

I've seen several places on this forum say that a stiffer starter encourages the creation of acetic acid which causes a more sour sourdough. (particularly here:

However, in Reinhart's "Crust and Crumb" he says several times the opposite:

"[The starter] uses a firm mother rather than a sponge, which promotes the growth of the less sour lactic bacteria rather than the acetic bacteria that trive in the wetter medium..." (p79)

"What makes this a San Francisco-style bread is a sour rather than mild starter, a wet rather than firm mother sponge,..." (p76)

"The thicker sponge encourages more of the sweeter lactic acids, while still promoting sourness. As a rule, lactic acid-producing organisms prefer drier sponges and acetic acid (sour) producers like wetter, looser, more oxygen-rich sponges." (p73)

So you can see this isn't a typo as he says it many times. What do you all think?


ejm's picture

Apricot Roll and a 5-Strand Braid

I made the following for Bread Baking Day (BBD) #08: Celebrate!

apricot roll and 5 strand braid

Because there was enough dough for two loaves, I decided to make one as a roll and braid the other one without filling it.

We really love this bread. And we really loved how much oven spring there was. Imagine how tall it would have been if I'd put the bread in tins to bake!

Next time I will use prunes for the filling, as Manuela suggests, rather than apricots. Apricots are nice but I think the flavour of the prunes will be better with the bread, not to mention, prettier in the roll. And I'll add less filling, and serve the extra in a little bowl on the side. I like the idea of the roll having just a hint of the fruit flavour.

apricot roll

We haven't tasted the braid yet but we know that it will be delicious as well. I may have to make some apricot or prune jam to go with it though.

Please note that I have not forgotten that today is 1 April. But I decided to refrain from playing tricks on the blog this year. I thought my time would be better spent posting for BBD#08 (let alone that I couldn't think of anything...).

Monica's picture

Malt loaf update

Well, I tried the un-yeasted malt loaf recipe listed on this site a few days ago.  It had good flavor and crumb, but it is not the one I remember.  The one I use to get in the UK was very dark, almost black, and sticky delicious!  Still looking for THAT recipe if anyone can help.  I haven't tried the one with yeast, but by looking at the ingredients, I know it won't be dark, sticky, and rich.  I will try it next week however.  Today I made richman's brioche from BBA!

dmsnyder's picture

Polish Cottage Rye & Multigrain Sourdough - Last weekend's breads

Polish Cottage Rye

Polish Cottage Rye

Polish Cottage Rye - Crumb

Polish Cottage Rye - Crumb

Multigrain Sourdough

Multigrain Sourdough

Multigrain Sourdough - Crumb

Multigrain Sourdough - Crumb


Both of these are breads I've baked several times before and enjoy a lot. This weekend, I ran out of King Arthur bread flour and substituted Golden Buffalo flour in both breads. We had some of the Multigrain Sourdough for breakfast. As I came out for breakfast, my wife, who was just finishing hers, greeted me with, "That's amazing bread." 


lisah's picture

Johnson & Wales Univ. Artisan Bread Course

Hi Everyone,

I finally attended the Johnson & Wales Artisan Bread Course in Charlotte this weekend.  WOW!!!!!  I am so excited.  It was a dream come true for me and it was all that I hoped it would be and much more.  If anyone has any questions at all about the course, I'm happy to share.

We used the professional steam injected deck ovens, a steam injected convection oven, and we made a variety of doughs including straight, biga and poolish.  And the best of all was learning how to make that incredible crumb with big big holes.  That was a big win for me.

As I have time, I'll start posting some of the more important learnings for me so that you might find something new to try.

Lisa H.

Floydm's picture

Scoring pictures

PaddyL's picture

Sourdough in chocolate cake?

I'fe found an old sourdough cookbook I'd forgot I had, and there's a recipe for sourdough chocolate cake, sourdough cookies, sourdough sweets.  Why?  I can see it in breadmaking, but desserts?