I wanted to say ty succeeded in making my own sour dough loafs
After stalking these forums for a while I finally succeeded in making my wheat sour dough loaf, after various issues with getting my starter going and figuring out how to preferment and proper amounts of starter in mix, alleviate and proof and how to properly proof I finally succeeded in making my wheat sour dough loaf, at the time I started two starters to see which would activate faster I did a wheat 50/50 starter with unbleached white and than I did a pure unbleached flour starter and for a while I thought the wheat would be the only active one but one day my unbleached finally awoke and it was like magic both were active and almost competing with one another in terms of activity just to be used lol, so I also made a unbleached sourdough alongside my wheat, well anyway I wanted to say ty to all the active members of the site without your various post I would not of learned as much as i did . Below are images of my success, oh by the way both starters were born from their own distinct cultures of wild yeast and bacteria no intermixing and surprisingly both produce distinct flavors in which I am happy to say both are so good. They both played a game of survivor and I told both if you dont produce you get the sink, and both proved me that they wanted to live lol. This site is good and all the advice on this site I truly appreciate. If you want recipes here is recipe I use for the wheat 200 grams of starter, 350 grams of water, 350 grams of wheat flour 150 of unbleached flour mix together and wait an hour so dough can absorb water than add,10 grams of salt and 25 grams of water and begin your fermentation rotation every half hour or every 45 minutes of stretching dough in bowl, I do it for 2 hour but I try to get 4 times in of the stretches of the dough, than I take out of bowl and place on table and kneed dough and allow it to bench rest for 30 minutes than I place in basket for roughly 2 to 3 hours my starter is active so by two hours its pretty much proofed. I bake at 400 in dutch oven for 22 minutes top on and 25 minutes top off. If you want to make the white just use 400 grams of unbleached and 100 grams of wheat and follow the rest of wheat recipe
to me. Well done and
Happy SD baking
Ty so much those were good sourdoughs when I ate them with the family I plan to experiment with more cereals and grains down the road to see if the sourdoughs develop further with those added in, I just see so many people doing them I have to give them a try.
Those look really well done. Do you have any crumb shots? From the outside it looks like you have had some great success. I notice that one is lighter than the other and am curious which one you preferred when eating them. For sourdough I often switch back and forth between the chewy medium bake vs the more crispy bolder bake. Did you notice any differences? Again, they look fantastic.
When it comes to the taste I preferred the wheat over the unbleached but that's more towards personal preference I love my wheat but the unbleached tasted great with a nice tang to it, but if I had to choose I would say wheat was better but I think its also because the wheat had a much more active starter compared to the unbleached starter so more flavor notes were in the wheat but the unbleached was still great as well. when it comes to chew I love my medium bake but I'm all about the nice crispy crust for some reason I feel more of the flavors hide in the crust so the nice crispy bake adds to the flavors of the crust so I prefer crispy just because the crust and inside both go hand in hand and I feel the crispy bake adds to the flavor profile of the inside. I wanted to take a crumb shot but the bread got eaten so quick by the family I didn't get a chance to take a picture lol.
Bon Appetite
I plan to experiment with wheat sour doughs using grains or what they call some of those ancient grains and cereals to see if the sourdough changes, because I see so many people online doing the whole oats, walnuts, ancient grains and cereals hopefully they will be successful I look forward to the experiments and finding out which ones are better. I also plan to make a rye starter to basically see if the taste is drastically difference from unbleached it probably will be but I wont know unless I try lol