The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

My sourdough diary.

teketeke's picture
teketeke

My sourdough diary.

I really appreciate RobynNZ and Daizy_A and SylviaH who encouraged me a lot to make a sourdough bread. I almost gave up on this. I would not know how good they are if I quit. Thank you so much!( bow)

 I never made a starter from scratch.I had a lot of trouble. RobynNZ helped me from A to Z. Thank you for all you work, Robyn. She transfered to Japanese for me when I didn't understand eventhough she was busy and tired she had had such a hard time. Many thanks to you, Robyn.(bow)

 I have made sourdough bread that is posted by Susan. Thank you, Susan. http://www.wildyeastblog.com/2007/07/08/my-new-favorite-sourdough/ This is a great recipe! 

 

First sourdough:

I could eat it at this time but it was very sour. My husband didn't like it. He said that he didn't like sourdough bread. ( I used 1:1:1 = starter:water:flour) Starter was 15th day.  The sourdough was burst too.

Second sourdough:

 

 

I used BLEACHED FLOUR and It turned out rubbery crumb. ( I didn't know why at this time.)

Third sourdough:

Again, I kept using BLEACHED FLOUR and  the crumb was rubbery like eating slippers or  a foating duck toy. ( I still didn't know why )

Forth sourdough: I started to feed my starter BLEACHED FLOUR and continued to use bleached flour for making a sourdough bread. There were black spots the crust ramdomly and very white spots on the blooms. Of course the crumb was harder and rubbery.

Next day( Fifth day) I realized that I was killing my stater feeding BLEACHED FLOUR. and I got an information that putting the bleached flour in a microwave for 1 minutes and cool it off and use it. And I did... then I saw my starter got flatten totally. I was so shocked.. At this time, RobynNZ sent me messages to feed whole wheat , rye flour except bleached flour.  Unbleached flour had run out so that I was using bleached flour but I had whole wheat flour I forgotten. so I fed it to my poor starter as soon as I got the message from Robyn.  A few days later, my starter was okay. and I waited more a few more days, my starter was geting better and better. and I tried to make a sourdough again, The ratio was 1:5:5. It was another failure.  My starter was not ready for the ratio yet.

Yesterday: The ratio (1:1:1)  I used flax seeds flour ( Bob's red mill) instead of rye flour. My husband and I are not a big fan of rye flour.

That was edible and my husband loved it. I though that needed more soft texture. I wanted to make it less sour. but I was very happy with it.

Today: The ratio was 1:3:3 I used flax seeds flour ( Bob's red mill) instead of rye flour again.

I swept some flour on the crust by a brush because I sprikled too much flour.

 This sourdough was less sour and good, but I think I needed more moisture. A lot of Japanese proof sourdough or bread using a starter at this high temparture. I think that Japanse likes soft and light  bread more than heavier and chewy for this kind of bread. I am not sure...   I like that in the middle. My husband really loves this bread so much. I love this too.  

Note: I keep my starter at the basement ( the temparture is around 69F or so)

 

Thank you for reading this poor thread,  I wanted to thank you to the TFLERS who encouraged me a lot and I saw many tflers are making Susan's sourdough bread so that I read a lot of their comments that were very helpful. Thank you everybody.

Best wishes,

Akiko

teketeke's picture
teketeke

Don't be sorry, Daisy. Thank you for replying.   TFL is really busy website, and you have been to London!! I hope that you had fun there.

I will leave the sourdough until next day if I have the same situation next time. Thank you for the information. I was worried about the sourdough might be dried out.

<Yes do try some rye in the boules. It adds such lovely flavour. It is also possible to keep both a wheat and a rye starter. I made 100% rye the other day from my rye starter

 :) I will try and learn :)  Thank you, Daisy always!!

Best wishes,

Akiko

teketeke's picture
teketeke

I finally made a edible nice Norwich sourdough!

http://www.thefreshloaf.com/node/19742/next-level#comment-135860

Thank you for all of your help.

Akiko

teketeke's picture
teketeke

Thank you Daisy!

I just want to thank you and all of TFLERS are helping each other to solve their problem.  I didn't know why I was doing some processes .. and I don't know anything yet.  I love to learn !

Thank you, Daisy!!!  I am looking forward to hearing your bread baking too!

Akiko