Hi all, i'm new here, so if this is in the wrong thread, please let me know where to put it!
Hi All -
I have been trying to increase the sourness of my bread, and I have read that longer bulk fermentation is helpful in this regard. As a related note, my starter is not particularly sour, so I thought that trying a 48-hour bulk fermentation might be a good way to increase the bread's flavor.
However, I am getting very poor (or perhaps I should say none at all) rise now. This loaf is just plain flat. Do you have any suggestions/insights? Did my yeast get tired during the bulk fermentation? Is 48 hours too long?
Hi everyone, this is my first time posting here, I just successfully built my starter a few months ago and it had been pretty consistent and predictable, until my most recent bake where it became super active, tripling in size in 9 hours after feeding. I was excited for the possibility of a nice open crumb but what I ended up with was dough that kept doubling in size even when it went into the refrigerator (5 C / 41 F) for retarding.
Hello All!, this is the first loaf I've made this way and WOW. Usually to smell the dough I've got to pretty much put my face close to the bowl but in the AM when I peeled the plastic wrap off the bowl the "sourdoughy smell" was awesome. This is also the first time I used 25% of the flour was KA WW and the rest was KA AP.
Can anyone recommend a spelt-based dunkel beer, aka dinkel dunkel, that's available in the Northeast US? I want to make sourdough beer bread using spelt flour and a spelt dunkel -- in other words, dinkel dunkel dinkel.
Obviously this is for partly silly reasons -- I like the name -- but then again I love beer and I love spelt, too. I've found dunkel beers where I live (Rhode Island) but haven't yet discovered a dinkel dunkel.
I am new to this forum, as well as to sourdough starters. I could use some advice regarding whether I should keep my acetone-smelling starter, a result of me missing two feedings -> cutting from 2X/day to 1X/day on back to back days. And any other tips welcome.
For most breads, is there any reason one can't just use sourdough starter instead of yeast, and subtract the amount of flour and water in the starter from the overall amount in the formula?
Good evening. I make a pastry called Ensaimada (or Ensaymada) which uses a brioche type of dough. I make it at home and give or sell to friends and family. I'm not sure if many people deal with this type of sweet dough, but I can't keep any at home. People want them constantly. The problem I have is taking the time to make them. For example, if I were to make 6 dozen of them, it usually takes me a total of 8 hours.