March 16, 2016 - 9:33pm
Sourdough Takeover!
Hi everyone!
I have a massive sourdough starter (1/2gallon) that I keep at room temperature because I'm trying to bake everyday…..The trouble is, the recipe I'm using (Peter Reinhardt SF Sourdough) only uses 1/4 c. I've tried pancakes and have not found a recipe I love, so I'm wondering if theres a bread (or something else) recipe that uses a LOT of starter (1c+) because I hate throwing it away and I want to be baking everyday…I just want to practice baking sourdough as much and as often as possible, but I'd like to be using as much as I can. Share your recipes, give me advice, book recommendations anything…...HELP! :)
Thanks in advance!!
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I feel pretty small with my 100 g of the stuff in the fridge that lasts me 24 weeks. I don't there are many commercial bakeries with that much starter. No worries there are ways to detox yourself to where you will only have the amount of starter you need to bake a loaf or two every day. Just don't make so much of the stuff and you will be fine.
Happy SD baking
you dont need a massive starter to bake every day :)
but only keep 500g starter in the fridge. There are many ways, techniques, etc. to make sourdough, you just need to find one that works for you.
Of-course, it depends on how much you bake too and what times you have.. Here is my daily bread method & recipe:
http://www.thefreshloaf.com/node/44111/easy-sourdough-part-1
-Gordon
How are you feeding and maintaining it? If it's a very wet one and you're in a cold kitchen then you have about the right amount. You just have to use more starter in the dough recipe. So, give us the details and the temperature of this take over blob. I'm sure it can be tamed down if it has to be.
Mini
Use a spatula and spread a thin layers on parchment paper and leave it to dry completely. Break into flakes and store in a tightly sealed jar in the fridge or freezer. I can become your strategic dried starter reserve if something goes wrong with your main batch. Once dried you can rehydrate, feed and start using again.
MJ Sourdough
Use a spatula and spread a thin layers on parchment paper and leave it to dry completely. Break into flakes and store in a tightly sealed jar in the fridge or freezer. I can become your strategic dried starter reserve if something goes wrong with your main batch. Once dried you can rehydrate, feed and start using again.
MJ Sourdough
Use a spatula and spread a thin layers on parchment paper and leave it to dry completely. Break into flakes and store in a tightly sealed jar in the fridge or freezer. I can become your strategic dried starter reserve if something goes wrong with your main batch. Once dried you can rehydrate, feed and start using again.
MJ Sourdough
Go to culturesforhealth.com and download their free e-books. The Sourdough one has all kinds of non-bread recipes for sourdough starter. Also, you can use it to replace equal amounts (assuming your starter is 100% hydration) of flour and water in all kinds of baking. I use a cup of unfed starter in my English muffins, just for flavour more than for rising ability. Once you get rid of the excess, then just make what you need for each day's baking and keep a smaller amount.
Have a look at Paul Hollywoods books I use one of his recipes which calls for a cup or 2 ladles full of starter. I guess that depends on the size of your ladle:)
Hi I recently started making my own bread again after many years. I have run into a problem though so would appreciate some advice. Firstly I have 2 convection microwaves not a conventional oven though I use them on convection when making bread obviously:)
I have noticed that my baguettes or loaves seem to deflate as soon as I put them into the oven sometimes even when i score them they sag a bit?? Up till then they look ok so it's a tad frustrating to say the least. I live in Queensland so it has been a hot summer so last night I set my dough to prove in the fridge just to see if that made a difference.
Does anyone have any suggestions as to why this is happening / or what I'm doing wrong?
Avi
do 500 F minimum) and make sure the Mega Steam is really billowing. The load the dough and turn the oven off for 12 minutes. Then take the steam out and turn the oven on to 425 F convection. Done when the middle reads 205 F on the inside
Hi thanks for the reply but the ovens only heat to 350oC and being convection microwaves switch off when you open the door. As to Mega Steam...ah I see what you mean. You are suggesting I heat the oven with the water first then switch it off and let the loaf sit in it then bake at 220oC ....yes??
I corrected my typo from of to off! Preheat higher then turn off after you load for 12 min of steam then continue baking with the fan on. Never bake bread in a microwave oven. Bake it in a convection oven. If you are usuing a small table top convection toaster oven like my Cuisinart.
This may not work since you cant get a stone in there to keep the thermal mass and temperaturejhigh enough with the oven off in such a tiny oven
I'd put it in the fridge and quit feeding it. The colder temp will slow down the rate at which the yeast and LAB consume the available food in the mixture. One half gallon is 8 cups, so if you are using 1/4 cup per loaf that's 32 loaves' worth of starter. If you're making a couple loaves a day, it should only take you 16 days to use up the whole thing; and if you've been feeding it every day up to now it will have more than enough gumption to survive a couple weeks without feeding. Also, you'll notice some very favorable changes to the flavor of the starter as you near the end of the 16 days after retarding it that long.
When you mix up the 31st loaf, you'll be left with 1/4 cup starter at the bottom of your bucket which you can feed with smaller quantities and keep a smaller, more manageable, amount on hand for future baking.
--Mike
Where did you go??? tick tick tick <---that's the starter bomb ticking away :)