The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Hello from Anne in California

Amhealy's picture
Amhealy

Hello from Anne in California

I started baking sourdough bread a couple of months ago or so.  The first couple of loaves I made came out flat like thick pancakes, but the next loaf came out pretty well.  I've had some successes and some failures since then, but the successes taste so good, I don't want to give up yet.

The initial reason I decided to bake sourdough bread is because it doesn't require commercial yeast, but now it's because of the challenge.  I want to conquer it!

This seems like a pretty good site to ask questions.  I have done a lot of research and read a lot of websites, but there are some things that I think I am just not understanding, so I'm glad to have found this forum.  

:)

lepainSamidien's picture
lepainSamidien

A very warm welcome to the forum, Anne. You will find that it is invaluable in your quest to becoming a better baker. While you will almost certainly never conquer sourdough bread, you'll certainly make a heck a lot of amazing loaves in the process of trying. And a lot of people around you will probably be very happy about that.

Very happy baking to you

Garlicman's picture
Garlicman

Welcome Anne,

This is the place you want to be to build your baking skills. I just started my sourdough adventure recently and I'm pleased with the results. I agree with lepain above about making a lot of great things in search of perfection. I'm sniffing sour dough discard rye crackers with dill and caraway seed ATM and I'm worried my dear wife won't get any....

Enjoy life, plant a garden and bake, Paul 

Amhealy's picture
Amhealy

Thank you.  By any chance do you know how much a cup of starter weighs, in grams, if it has at this point doubled in size?  :)

Lechem's picture
Lechem (not verified)

The thing about bubbles is

They don't have any weight. A mature starter that has increased in size will weigh the same. Actually a little less as there is some loss through fermentation. The only issue arises is if you go by volume as the bubbles will take up space. So weighing should be no problem and if going by volume then one should stir the starter down before measuring.

Now how much does a cup of starter weigh? There's no exact answer for this. Which flour? What hydration? etc.

However here is an article which I often refer to when a recipe gives a starter in volume http://www.sourdoughhome.com/index.php?content=whatsacup

I suppose one way is to measure out a cup of starter, that has been stirred down, and weigh it. Keep this figure as your standard.

Arjon's picture
Arjon

Starter weight per cup varies. Think of it this way... if you take 1/2 a cup and let it double, it will occupy twice the volume while weighing the same (actually a bit less due to evaporation). 

Flour measured by volume can also vary in weight by 20% or more depending how loose or packed it is in your measuring cup. To see this, scoop a cup of sifted flour, then press it down into the cup. Your cup of flour will now be a little less than a cup, although still the same weight.

What this means is that measuring by weight is far more consistent than by volume. When you repeat a recipe, you can be confident you're repeating it rather than inadvertently using say 7% more or 12% less flour than the time before. 

You don't need an ultra-precise scale. My first digital, which weighs to +/- 1 gm, cost me $10 on sale. 

Wild-Yeast's picture
Wild-Yeast

Ann,

Welcome aboard. Bookmark the following page from King Arthur's site on weights and measures. It will come in handy;

http://www.kingarthurflour.com/learn/ingredient-weight-chart.html

You're confusing weight measure with volume measure - starter should always be measured by weight.

Best regards,

Wild-Yeast