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Sourdough Batard Questions

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Tomorrow I am planning on baking a WW sourdough batard and have some questions.

I have never made a batard before but want to try it, my baking stone is 13 inches diameter. Is this big enough for a 1000gm batard?

Tonight I fed my starter and started a soaker with buttermilk, flour, salt.

It seems that sourdough is normally not enriched, is it normal not to add sweetener and oil? Normally I add barley malt syrup and butter or oil.

Tomorrow morning I will make the dough let it rise 6 hours and then form the loaf and let it rise another 6 hours.

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2nd Attempt at Basic Sourdough Bread, 2 questions...

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Sourdough and Starters

Hi everyone!

I'm making my second attempt in a couple days at basic sourdough and have 2 specific questions:

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Want to start a very very sour sourdough starter, what are your recs for one that will make the most sourdough flavor in a bread

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Sourdough and Starters

Want to start a very very sour sourdough starter, what are your recs for one that will make the most sourdough flavor in a bread

Im also starting some rye starters. But I'd like to add two more. Was thinking of a regular white starter and maybe a semolina starter?

Suggestions?

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Rye sourdough starter from "Local Breads" by Daniel Leader

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Sourdough and Starters

Has anyone used this starter recipe for a German Rye starter? It just seems so thick, I'm worried about it.

Calls for 1/4 cup (2 oz) water and 1/2 cup (2.5 oz) rye flour for the first 3 days. Leader says the consistency should be like oatmeal.

thanks

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Hi. I decided to finally join in and learn from people who have done what I would like to do. I live between Boston & the Cape, not much for artisinal bakeries around here.. Getting tired of spending $3-4 for a loaf of tastless bread at the grocery store. I think, with a little trial and error, I can make something better for my family.

Right now, looking to start with bread machine recipes (I have a Zo), down the road want to go above and beyond that.

Dream? To go to baking school ;)

But with a 4 and 2 year old that's on hold for now.

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Keeping a stiff starter on the counter

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Sourdough and Starters

I'm a telecommuter who works from home, and I bake bread for my family two to three times a week. Occasionally, I'll make a loaf with commercial yeast, but typically, I make sourdoughs. Also, on the weekend, I like to make sourdough English muffins and sourdough waffles.

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Gas ovens

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Baking Equipment

What would be a good choice for a gas oven for baking bread?

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No yeast added bread.

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Sourdough and Starters

I just made two round loaves of bread with my buttermilk starter, but with no yeast added, sort of following directions from a Martha Rose Shulman book, but really only for salt measurements and oven temp. Used water instead of milk for the dough, no sugar or honey just a tsp.

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WW sourdough starter

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Sourdough and Starters

I've had two sourdough starters growing on top of the fridge for over a week now, one grew from the other, original, white starter and is now whole wheat. This latter one is ready to make bread, but as we've got 3 loaves in the freezer, and another one rising as I write this, can I just cover the ww starter and put it in the fridge till I need it?

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The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Sourdough Batard Questions

Ack! Chloramines!

2nd Attempt at Basic Sourdough Bread, 2 questions...

Want to start a very very sour sourdough starter, what are your recs for one that will make the most sourdough flavor in a bread

Rye sourdough starter from "Local Breads" by Daniel Leader

No longer a lurker

Keeping a stiff starter on the counter

Gas ovens

No yeast added bread.

WW sourdough starter

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