The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

better this time

heavyhanded's picture

better this time

I think I did better this time, with the extra half-recipe - no deflating!

Someone made the very cool suggestion of using purple potatoes, so now I have to try that!

I did try to shape these, the second loaf worked just fine but this first one broke apart when I rolled it up. Probably just me being a bit too rough with the dough. There is a good reason for my username.

Currently I am working on this:

yogurt sourdough starter.

Wish me luck - <3M


isand66's picture

Let us know how that yogurt starter comes out.  Sounds interesting.

heavyhanded's picture

it came out quite badly! I think my kitchen is too cool - the direction were to keep it in a warm place, so I put it by the stove but the jar was always cool when I touched it. It never got to the right consistency, so I threw it out - I am going to try again, I just need to get more plain yogurt and lo-fat milk. I keep Lactaid in the house normally and I don't think that's gonna do right in the starter.

Thanks for asking!


I am trying this now:

earl grey tea wild yeast water


and I will be re-reading the starter blogs, that's where this came from!

isand66's picture

Good should try a wild yeast water starter.  I have a nice one I made a few weeks ago.

You can find directions on TFL.

dabrownman's picture

Don't give up on the yogurt starter.  It sounds like the perfect starter for SD.  Nice baking for such a heavy hand :-) 

All at Sea's picture
All at Sea

... didn't work? Can you tell us what flour you used, what yoghurt you used (was it, hopefully, a live culture variety), and what quantities of each, HeavyHanded?

If you feel inclined, try again, but try using this combo:

Day 1:

4 x Tbls of stoneground rye + 3 Tbls live plain yoghurt

Mix well, cover, leave somewhere warm for 24 hours. (Or until bubbling and smelling of yeast).

Day 2:

Discard 1/2 of the above. Then add:

3 x Tblsp stoneground rye + 2 x Tblsp live plain yoghurt to what's left.

Mix well, cover, leave somewhere warm for 12 hours. (Or longer depending on ambient temps)

Day 2 and a half:

Discard all above - except for 1/2 Tblsp. To that remaining 1/2 Tblsp add:

1 x Tblsp stoneground rye + 1 x Tblsp wholewheat + 1 x Tblsp unbleached, unbromated white AP + 2 Tblsp live, plain yoghurt.

Mix well, cover, leave somewhere warm for 12 hours. (Or until bubbly and risen)

Day 3:

Repeat steps given above in Day 2 and a half.

Day 3 and a half:

Build starter to make pre-ferment or to add to main dough for making bread. I prefer a pre-ferment. So to give me a decent quantity of this, I do the following:

Discard all but 1 Tblsp of starter above. To this add:

2 x Tblsp stoneground rye + 2 x Tblsp wholewheat + 2 x Tblsp unbleached, unbromated white flour + 4 x Tblsp plain, live yoghurt.

Mix well, leave until at the height of its ferment, then add to main dough ingredients and make bread.


1. If you prefer, use a different combination of flours on Day 2 and a half onwards. But the rye gives such active vigour to the starter, I would still be inclined to add some at each refreshment stage until you have the strength of starter well established.

2. My ambient temperatures when making this starter are in the high 70*s df range (78* df for the best part). Therefore it only took 3 and a half days from creating original starter gunk to baking. But if you can't achieve similar ambient temperatures for your starter, then this process will, of course, take longer to achieve a robust, healthy starter. I would try as much as possible to create or find a snugly warm environment - somewhere in the mid to high 70*df range for optimal results.

Holler if you need further clarification - and good luck! Btw - that bread of yours above looks wonderfully airy and light!

All at Sea







heavyhanded's picture

Can you tell us what flour you used, what yoghurt you used (was it, hopefully, a live culture variety), and what quantities of each, HeavyHanded?



Yes! I went back and looked and it is 'live culture' yogurt - thanks for asking. I did use non-fat, the recipe did not specify.

From Bernard Clayton's Complete Book of Breads

1  cup      lo-fat milk

3 TBLs    plain yogurt

1  cup      bread or all-purpose flour

Heat milk to 90-100 degrees, remove from heat and add yogurt. Stir and place in container, seal tightly. Let sit for 8-24 hours. Should take on consistency of yogurt.There is some stuff in there about using boiling water to sterilize the container and keeping everything warm... this is as far as I got last time as it never came together and stayed liquid-y for, uh, two days I think.Here is my set-up:It hasn't been even 8 hours yet so we'll see how this effort goes.Hopefully I will get to the flour adding stage this time.<3MPs. My flour comes from a local mill here in Kentucky (which is just so cool!) it's Weisenberger's Unbleached White Bread Flour - hard sping wheat flour.


heavyhanded's picture

Nice baking for such a heavy hand :-)


...for that comment! It's been several loaves and many sad bricks to get to that! I thought I had conquered the basic loaf and then last weekend and the cement-like sourdough batard happened! Still, new starter = new loaf. Try again.