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Wheat sourdough starter not taking off at all!

Forums:

Hi everyone,

I have no difficulties when creating a rye sourdough starter from scratch. But a wheat sourdough starter just doesn't want to grow or multiply.

After trying different kinds of wheat flour, including organic and whole wheat, I have no results. I also tried adding some rye flour. I even pressure cooked the jars, to be save...

I see no mold. It just smells like wet flour. Does anyone know what could be the problem?

What else could I try?
Thanks!

Login link on top of page gone!

Forums:

Introductions and Ideas

Hi there,

Like I said the login link on top of page gone! I use a chromium based browser. I almost gave up on logging in. It was pure coincidence that I found a login link on the bottom of the forum page.

I just want to point out this problem. There must me more ppl. experiencing this. I would say; make sure to check the statistics to see if it's reflected in it. I hope this notification helps :)

Thanks for keeping the forum up and running!

Benefits of Vital Wheat Gluten

Forums:

Baking for Special Needs

Vital wheat gluten offers several benefits in baking and cooking. It enhances dough elasticity, improves texture, and helps dough rise by trapping air during fermentation. Additionally, vital wheat gluten increases protein content, providing a chewier texture to baked goods, and can be used to create meat substitutes for vegetarian or vegan diets.

How can I have a less acetic sourdough starter for pizza ?

Forums:

Pizza, focaccia, and flat breads

I have a sourdough starter im currently making i am feeding it whole wheat flour. I want more of the other flavors from sourdough not the sour taste. Should i have a higher hydration or something ? I saw on youtube you can reduce the sourness by increasing hydration. Im a noob so i dont know where to start.

https://youtu.be/HgcGcG7rdZM?si=jlLUnRQZyo5vdiLv

March 25, 2024 - 6:36pm

cfraenkel

Thinking about Easter....

I need a treat. (those usually involve flour and yeast in my house) Deb Pearlman (Smitten Kitchen) posted a recipe for a cheater braided brioche with lemon curd and cream cheese (A la Danish) I'm tempted. But I don't do regular yeast...so will convert to starter - https://www.thefreshloaf.com/node/55004/brioche-orange-blossom-water minus orange blossom water this time.

Can't decide if I want to do do that or if I want to do a bunne-tone repeat, or an actual Pannetone. Not sure I have time for Pannetone ( as IMHO it has to have candied fruit, and for corn allergy girl here that means making my own, and I don't actually have any at the moment)

What are you baking for easter? I will definitely make some buttery dinner rolls, but other than that I'm still pondering.

Happy Baking! and Happy Easter!

Carolann

Read more about Thinking about Easter....
cfraenkel's blog
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Bread in Milan, Florence, and Rome

Forums:

General

This is for anyone looking for suggestions of bakeries in Milan, Florence, or Rome. My wife and I recently returned from a vacation that included these cities, and all contain some nice bakeries.

Milan

How levain maturity affects PH of final dough

Forums:

Sourdough and Starters

Hi all--

A question on dough PH and levain maturity...

I just finished baking a batch of bread that came out slightly under proofed and I have to believe that it was because I used my levain a little earlier than normal and I relied too heavily on the PH of the final dough to end bulk and proofing.