Here is my sourdough.
It does this:
I'm looking for some suggestions for a yummy and healthy bread.
One of the most commonly suggested starter loaves on The Fresh Loaf is the Norwich Sourdough formula:
SusanFNP's "Norwich Sourdough" is her adaptation of Hamelman's Vermont Sourdough from his book, "Bread." The recipe can be found on Wildyeastblog.com, Susan's wonderful baking blog, under "My New Favorite Sourdough." (quoted from dmsnyder's blog)
It is a straight forward formula that yields a nice loaf with very good flavor. It is healthy, of course, because it only contains water, flour, salt and wild yeast: the Basic Four of bread. If you adopt this, or another formula someone else may suggest, and bake it repeatedly until you get results that satisfy you, you will develop a good sense for how sourdough behaves, and it will move you significantly along the learning curve in a good way. There are many, many posts here on TFL about this particular loaf, with pictures and discussions. This one from David Snyder's (dmsnyder) blog also quoted from above is an example. This particular formula is a good loaf to learn with because, while you may run into unique issues as you learn, you will also find many who have had similar experiences, if not exactly the same, to learn from and keep you company on your journey.
Nice looking starter David.
Best of luck on your sourdough journey! Don't forget to keep us posted on your progress.OldWoodenSpoon
Ok - perfect reponse!
I'm getting the starter going (its been in the fridge) and start baking tomorrow.
I'll keep my progress chronicled and posted here.
that is a great bread!
Got my rye....
Now, I still don't get what 100% hydration means?
You see the pics of my sour - is that a ripe 100% hydration?
To wake up my sour, I usually add equal parts of flour and water. - is that 100%
Let me know
100% means equal weights of flour and water
a scale is a must!
as wayne said, equal weights of flour and water. baker's percent are always % of total flour weight. so if you have, say, 100 g of flour and 100 g of water, you are at 100% hydration. BTW in volume measurements, if that is easier for you, according to reinhart it works out to 3 cups of water to 4 cups of flour.
Ok - so same mass of flour to water=100%hydration.
If the recipe calls for 360g of 100%hydrated starter, how do I make that happen?
I can take a chunk of ripe starter and grow it to 400 grams or so by adding equal ammounts of water and flour.
Then take 360g from there....Is this right?
I posted a similar request not long ago and went with the Norwich Sourdough too. This is how I build my starter for the recipe. I take 80 grams of starter and add 160 grams each of water and flour. That will give you 400 grams - enough for the recipe and some left over to save. I have had great luck with this recipe and am now working on increasing the whole wheat flour percentage. Good luck!
I really appreciate the help....
Thanks for all the help! I am 3 or 4 loaves into my Norwich adventure. Here is what I have to report: 1. My kids are enjoying it! 2. Today I did the post autolyse knead by hand. Pretty sticky. 3. Today I found some actual bread flour - hopefully I'll see the results. 4. Took me a while to figure out how to get the starter to 100% hydration. But, I made it.. 5. Happy for any feedback.