The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Question about Sourdough Ladys Sourdough Recipe?

sugarcreations's picture
sugarcreations

Question about Sourdough Ladys Sourdough Recipe?

I have started Sourdough Ladys Sourdough recipe its about 25 hours old. Is this suppose to be thick? It had a little bit of hooch on it when I opened it up I poured it off. I just re-fed it. I did not stir the hooch back in.

 

 

SourdoLady's picture
SourdoLady

No, don't pour the liquid off because that will make it get thicker. Just stir it back in to the mixture every time. It won't hurt anything that you already poured it off once. Keep up with the feedings and stir it vigorously two or three times a day. It takes about a week to get it going good.

T4tigger's picture
T4tigger

I have a question about how you measure the starter for your bread recipe......do you use a conventional measuring cup or do you go by weight?  Also, what percentage is the starter for the recipe?  I've tried it measuring both ways and with both 100% and 50% hydrations.     I didn't get a large, open crumb with either batch, though, and wondered if I was not using the proper amount of starter.  Any help would be appreciated!  

Colleen

andrew_l's picture
andrew_l

T4tigger - I find it works best if the (refreshed) starter represents about 30% of the total weight of the dough. Enough energy there to raise the dough well and, if handled a minimal amount (folding etc only) then you get a good open crumb.
Measuring - I use metric. Imperial would also work, but for the starter kept in the fridge, it is in the quantity of 30 gram starter, 30 gram water and 50 grams flour - which represents a 60% hydration - I think!
When using it for the dough, I take 30 grams starter, 40 grams water and 40 grams flour - leave for about 12 hours - and to that, add 100 grams water and 100 grams flour. This gives me enough viable starter - after 12 or so hours - to represent about 30% weight of a 1000 gram loaf - the starter being at this stage around 100% hydration. 
Hope this helps!!
Andrew

Jeffrey's picture
Jeffrey

Sometimes i weigh it out, and sometimes i don't.  It doesn't seem to make much difference, as long as i spoon the flour into the cup, instead of scooping the cup. 

 

When it was started, and still mostly rye, it was pretty thick.  Now that it's flour, it's a bit thinner.  It took another week before getting a sour smell.  I use some every day, so it keeps gets fed every day. 

 

T4tigger, how much starter do you use, we use about a cup?

 

jeffrey

T4tigger's picture
T4tigger

I guess what I was trying to find out is if a recipe calls for 1 cup of proofed starter, just how much is 1 cup of starter?    I remember reading in The Bread Bible that Rose Berenbaum uses a weight of 240 grams to equal 1 cup of starter, either stiff (50%) or liquid (100%).  Hewever, I measured out a cup of my 100% starter, and it only weighed 190 grams.  

I'm wondering if this discrepancy could be part of the reason my breads are turning out with an ok flavor but a dense, heavy crumb. 

I suppose I'm just going to have to bite the bullet and do the math to figure these things out.....yuck!

Happy New Year, all  :-) 

gloria mielke's picture
gloria mielke

I am just new to this site and wonder if you could post the recipe of the sourdough lady's sourdough bread.  I have just started making that too and am trying to get an open crumb and crisp crust.

T4tigger's picture
T4tigger

Hi Gloria,

Here is the link to SourdoLady's bread here.   I've made the recipe several times, and despite the fact that I still can't get a nice, open crumb, the bread has a really good taste.  Good luck!

 

CountryBoy's picture
CountryBoy

SourdoLady HELP ! ! !

Ok for the past 6 days I have tried to get a starter going and it just ain't happening. Nothing has happened.

Each day at noon I mix in:
- 2 tablespoons of whole wheat flour and
- 2 tablespoons of orange jusice

I cover with a wet cloth so they won't dry out.

They are placed in the laundry/furnace room so things are at about 75 degrees temp.

Do I have to use rye flour or regular flour instead?

Please advise asap.

enjoy
Country Boy

ps: i have no idea why Life has to be this difficult.

Jeffrey's picture
Jeffrey

Maybe there's no yeast on your grain, try some unfumigated raisins, they often have yeast.