The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Yesterday's Sourdough

Floydm's picture

Yesterday's Sourdough

Fed the starter dark rye flour Sunday evening.  Monday morning combined:

1000g bread flour

680g warm water

Left that as an autolyse for half an hour, then added:

20g salt

180g ripe starter

Mixed it briefly.  Stretched and folded every hour over the next three hours, then put it in the fridge.

Mid-morning Tuesday, pulled it out of the fridge and divided the dough into three loaves.  Shaped them and let them rise for about 90 minutes, then baked them at 465F covered for 15 minutes and uncovered another 30. 

 I'm pretty pleased with the result I get when I feed my starter dark rye flour then bake with bread flour.  The rye livens up the starter and adds just touch of tang, but the loaf is still quite light. 


lumos's picture

Lovely loaves, Floyd. Just the sort of crumb I love. :)


Floydm's picture

Thanks!'s picture

Thems look awful good, Floyd!

You must be one of those stay at home internet types if you can "Mid-morning Tuesday, pulled it out of the fridge...". 

Lucky guy.  Nice baking!


Floydm's picture


Heh, yes, the past few months I've been making the switch from being a "nine to five in the office" kinda guy to "on the internet from somewhere all the time" guy.  It does open up more baking opportunities, though I'll admit I still often get so sucked into whatever I'm working on that I forget about my dough and over-ferment or over-proof it.  Time to start using a timer!


linder's picture

I love the crumb on that sourdough bread.  Thanks for posting some great baking.


Floydm's picture

Thanks, Linda.

isand66's picture

Great looking bread Floyd.  Your crust and crumb look ideal and it must have tasted as good as it looks.


Floydm's picture

Thanks, Ian.  Yes, it's pretty good.

corina's picture

I find this interesting, but I am new in this bread making. You fed rye to the starter, then mabe a starter that is fed some rye usually can be used also fror rye bread and for normal bread, wheat? Or not? There will be no need to have so many starters to care for? 

I think that bread looks magnificent, so rye starter to wheat bread is working...

hope I am not speaking nonsense...

i make kefir and I know that yogurt, kefir, sourmilk, all need specific bacteria and temperatures to switching can be done...I thought in bread there are specific bacteria for each type of grains...

Floydm's picture

You're not speaking nonsense at all.

A more experienced baker here could better speak to the benefits of keeping multiple, pure strain starters than I can -- I suspect there are desirable characteristics that'd better develop in such starters similar to the way that single varietal wines emphasize the distinctive flavours of each type of grape, and certainly there are traditional breads that rely on starters made with particular methods and ingredients -- but for the lazy home baker it isn't necessary to keep them separate.  I have a single starter (which I have a hard enough time remembering to take care of!) and feed it whatever I like whenever I like.  It seems to thrive when I feed it whole grain flour, particular rye, but my family prefers to eat relatively light breads, so I make the switch from rye to bread flour.  Perhaps a bit unorthodox, but we've been quite happy with the results!



dabrownman's picture

me but I'm a brownman and you can't change heritage as easy as flours.

Nice baking Floyd.  That is some awful nice bread.

Happy baking

Floydm's picture

Ha.  Thanks, dabrownman.

dmsnyder's picture


Floydm's picture

Thanks, David.

hanseata's picture

Definitely not a "Yesterday Bread".


corina's picture

thnak you, I understand now. It is nice to drink different wines, however, a "coupage" is  sometimes very rewarding!