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First Semolina Rimacinata, Thanks Abe!
Abe, is always coming up with interesting breads. He and Alan have talked up 100% Durum Flour bread. I finally gave it a try. I haven’t sliced it yet, but will post crumb shot when I do. Semolina Rimacinata (remilled Semolina) is very fine ground and interesting to work with. It... | Loving the golden crumb...
...shining through the bold bake with a dark crust. Looks very inviting. Good oven spring and the scoring opened up very nicely. All-in-all a very successful bake. As for the taste do not expect your typical sourdough flavour but rather a creamy slightly sweet taste. Usually a closed but soft... |
T65 for Levain
Hi - I just found this forum!!Question about what kind of flour to use for Levain. I am new to this forum and somewhat new to bread making... I usually start my levain with 50/50 AP & Wheat - but have never used French T65. I just received some Tradition Française CRC T65 (Traditional French T65) Bread... | It won't make a difference
It won't make a difference in your levain. At that price, save it for the main portion of your white wheat flour you'd use in your recipe. That price give me palpitations...I pay around $1 per kg for this same flour. |
Clarify confusion??
I've finally got some activity, I think I was overfeeding in a cold room. But now that it's going, I cant figure out when I'm supposed to feed. I've read so many posts and am confused. 1:1:1, 1:2:2. 12h. 24h. I really want to keep things simple for now. How will I know if every 24h is ok? Can I just... | I keep my starter in the
I keep my starter in the refrigerator with a tight lid on. The night before I make the dough, I scoop out 100g of starter to make my preferment and refresh the mother starter with 50g flour + 50g filtered water (100g total). Then I stick it back in the refrigerator |
Under or overproofed?
Hi everyone, I can not figure out if this seeded bread is under or overproofed when the holes are bigger at the top of the bread. The second proof happened on the kitchen bench for 3 hours to make the bread less sour. Hope someone knows why it sometimes looks like this. I am a fresh sourdough home... | Hi Marianne
I’ll venture a guess, but it could be wrong.First off, we need to know the formula (list of ingredients and their weights). And also your method (baking instructions). The room temperature is also an important factor.My first guess, using only the available information, is under proofed. But I am not super ... |
Next step? (First starter issues....)
Just found this and reading (?hundreds) of old threads.On day 9 of a rye starter. House is about 67-70 degrees. It smells nice and day 2 stinky explosion but otherwise doesnt bubble and rise.I went into this with advice to just discard "whatever" and feed it 1:1. So at any given ti... | Well at the temperatures stated
it will take longer to get active yeast thriving. Overfeeding is often a big problem when starting up a starter also getting the starter warm enough. 100°F is a bit extreme and too warm. Use 90° as your max. Next, stop feeding it so much right now. Watch the starter and wait for bub... |
Sourdough starter: wit's end!
Hello all, been trying to get my sourdough starter to work for the past five weeks and I feel like I'm getting nowhere. I've been doing 100% hydration with wholemeal flour and bottled water, I was getting reliable 100% -120% increases a few weeks ago, but it never proofed any bread wheneve... | oh, and, while I'm at it,
oh, and, while I'm at it, part of the reason for my angst is, no matter how enormous of a rise i've gotten out of the starter none of it has ever, ever, ever passed the float test. anyway, any help v much appreciated! |
Starter suddenly weaker
Hi everyone - I took the advice of some forum members from my last post and split off a 125% hydration starter into a 100% one. I ended up keeping the 100% one as it flourished immediately. Things were going well and it looked to be on track to try out this weekend (more than doubling in 12 hour... | Maybe you can post a picture
Maybe you can post a picture of your starter so we can see the bubbles/consistency, etc. Is it possible that you used chlorinated water or the water temp is too high? (I've done it once when I just used all hot water for something else and then without noticing that my tap is on hot water, ... |
Overnight country blonde - Overproofed or underproofed ?
Forkish's Overnight country blonde - FWSY108g starter13g T150 (whole wheat)402g T65 (wheat)25g T110 (rye)301g water11g salt12% less water than in original recipe6h bulk fermentation at 76.5°F (24.7°C) / Preshaping / 20 mn rest / Shaping / 3h20 proof in the fridge... | State of the Dough at the End of BF?
First, your bread looks fine and probably tastes fine too (which is the more important of the two).What was the state of the dough at the end of the six-hour bulk fermentation? The combination of 108 grams of starter (seems like a lot more than needed for this amount of dough) and ... |
Red Star new yeast
I get the emails from Red Star yeast. The one this week said they have come out with a new yeast.....Red Star Platinum with sourdough "starter" in it. I went to the website and it indicated that there were 2 stores in my town that carried it. I stopped at both of them today..........nada, zip, nop... | Same here, Anna
Several stores in my area are listed to have it, but a search indicated none actually carry it on the shelf. I placed an order with the store manager at one location to get some and was told it would be several weeks to get it from the warehouse. Huh?I responded to Red Star's web site offer and reques... |
Century old starter?
Hey Star Bakers,I'd love to get my hands on a very old starter, especially after learning about the Egyptologist who baked bread. Does anyone know of any resources online who make old starters available for sale? | Classic starter
Starter changes and evolves over time depending on what little critters are in your kitchen and most importantly, in the grain/flour that you use; and, the conditions that you keep the starter under, including temperature and feeding routine. Even if you got some old Egyptian starter, the moment you fed... |
Freezing Starter: How long will it stay good?
Yo, all. I had a situation where I had to re-create my starter, and luckily, had plenty hydrated. I did so, and once my starter was restored, I decided to augment my starter safety net by putting some away in the freezer.Can you tell me how long it will last in the freezer ... | how long freeze starter.
I actually tested mine, (Cultures for Health, Whole Wheat) freezing a small sample every 2 to 4 weeks, and marked the date, and tried to revive it. 5 months was the limit. But....Everyone's starter consists of different species and strains of wild yeasts, and different species and strains of ... |
What are the problems with exceptionally long autolyse?
What are the problems that may be encountered with an exceptionally autolyse, perhaps more that 3 or 4 hours?I know Trevor uses an overnight variation of an autolyse with chilled and salted dough but he is mitigating the vague problems I am asking about by chillin... | The standard autolyse (~30
The standard autolyse (~30 minutes) is excellent for completely hydrating the flour. Ease of mixng is also greatly enhanced.Extended autolyse will increase the extensibility of the dough proportionate to the time. A number of us tried Trevor’s overnight autolyse and found that the dough was t... |
Differences between starters (flour types)
Hello! I am new to sourdough baking! I've have already successfully baked my first loaf. Thank you for all the tips I've read in this amazing website. I have question for the experts.I trying to cultivate two types of sourdough starters. One made of whole grain and the other m... | I'm far from an expert but I
I'm far from an expert but I believe whole wheat flour is more nutritious for the little microorganisms living in your starter, plus it absorbs more water resulting in a thicker consistency which helps to trap the gas released by said microorganisms |
1st attempts had no rise - help with next attempt?
I'm brand new here, and relatively new to baking. I'm looking to add sourdough to my "making fermented things" hobby.Today is the 1-month birthday of my starter, which I've made with equal parts whole wheat organic King Arthur and water. I fed it regularly for 10 days,... | I think we should first make
I think we should first make sure your starter is up to the task.How about you put the starter on the counter and start your feed regiment? Mark the level of the starter right after being fed, then put it in a warm place (78-80F) would be ideal. Watch it until it rises to its highest height... |
Need advise on overnight proofing (only sourdough)
Recently I started to let the dough proof overnight. It does raise quite a bit, but has no oven spring. I use a dutch oven with a lid.You probably want some key data, so this was my last one:100g Sourdough starter (rye, was unfed for 2 weeks, just back from a trip)370g... | oven spring
Your loaf doesn't look flat to me at all - looks quite good in fact. However I don't quite understand your process. Do you bulk ferment for only 2-3 hours and then proof at room temp for 10 hours? I wonder if the loaf is both underfermented and over-proofed. |
Best high hydration mostly white flour sourdough to try?
So, I can make a 100% whole grain sourdough with 98% hydration, but I'm not sure if I can make a good mostly white loaf. I want to see if I can make something with a good oven spring. That's pretty hard to do with a whole grain dough. I want to see if it's somet... | I sure can...
I have had great success with this. https://youtu.be/HlJEjW-QSnQ I recommend reducing the hydration to 73% to start. The formula calls for 20% whole grain. Oven spring was phenomenal.https://youtu.be/16fzltRjcQ4 The bread in the video is a 650g batard.Dan |
First Sourdough... I'll take it :)
Thought I'd share my first sourdough since many in the forum helped me successfully get through building my starter.I followed Kristen's methods @ You Tube - Full Proof Baking on making the starter (although that got derailed a bit) and making the basic open crumb sourdough. (If you... | Amazing
That's so terrific especially for your first loaf!! I've yet to achieve a crumb like that. |
Are breads made with sourdough significantly healthier than breads made with commercial yeast?
There are many claims out there that sourdough is healthier due to 1) increased digestibility from the yeast cultures, 2) the increased lactic acid, and 3) because there is apparently less gluten in a sourdough bread.I know a... | Well I started my sourdough
Well I started my sourdough journey mainly because I want to make healthier snacks for my grandparents. It is true that most people eat their bread with butter or other macros, but my grandparents are very stubborn eater, only eats bread that are plain. No jelly, no butter, no toppings, noth... |
Can I substitute ap flour for bread flour?
I’m on day 8 of feeding my starter, currently using 30g of whole wheat, 70g of ap and 100g of water. I’m running out of ap flour, but I have bread flour can I use that instead of the ap? | I use mostly bread flour
plus a little whole wheat and rye. Works for me. |
Full Proof Baking lamination technique, is it necessary to get great bread?
Hi all, I want to preface this post by saying I've watched Kristen's video (several times) of her technique for baking her style of sourdough and it is concise,well thought out and she clearly gets great results! I have been chasing this... | I’m not really sure what is
I’m not really sure what is achieved by laminating lean doughs if you have already maximally developed your gluten. The technique runs the risk of over-hydrating your dough too as you mist the counter and spread the small amount of dough across this wet surface. Your community bakers are pro... |
First starter - kind of runny?
I’ve been doing a lot of reading through the forums here and on different websites, so I don’t feel completely in the dark, but I’d really appreciate some guidance from people who actually know what they’re doing. I used Maurizio’s starter recipe from The Perfect Loaf. I started it off at... | I’m not an expert by any
I’m not an expert by any means, but that sounds pretty wet to me, at 125% hydration. When I did my first starter (a whole 3 months ago) I did 1:1:1 ratio of starter to flour to water for each feeding for the first few days, then 1:2:2, and down to about 1:4:4 for daily feedings. Easy science ex... |
Sourdough made with 100% Whole Wheat - attempt #1
I am so proud of my bread baking effort today. This sourdough bread is made from 100% freshly ground whole wheat grain (I jumped from 50% to 100% in this bake) with 98% hydration and it's soft and moist and flavorful. It doesn't have quite as much air as the last bakes,... | MOre please!
tell us more about your technique and formula.was going from say 90% to 98% hydration a big improvement?thanks! |
Better country bread flavor - what to try next
I am a pretty new baker, with 6 bakes of Tartine Country Bread so far. I'm not consistent yet but it's improving, and my better bakes taste ok, with a glossy crumb and decent structure, and really really good by my previous standards. But, I'd like more flavor. I don't wan... | I did read to the end, and
I did read to the end, and can't offer much help, since there is such a wide variety of what tastes good, and what do we mean from "sour". I have tried for quite some time to make something very sour, and have not had much help.My suggestion, and I admit it will take you in a different direc... |
Easy rye sourdough bread recipe???
I need a basic bread recipe, preferably one I can start making in the evening and bake 24 hours later. I want to mix rye flour with all-purpose or bread flour. My starter is currently at 100% hydration. Any suggestions? | Everything Rye
Have fun...http://theryebaker.com/This recipe sounds best for you to start off with...http://theryebaker.com/quick-sponge-deli-rye/ |
Sourdough starter question
hi everyone,i followed Nancy silverton’s starter recipe and have been using it for several months but have been producing very dense boules. I recently realized I was measuring improperly and when it would call for 1 lb 2 oz I would do 1.2 lbs. now that I have that sorted, I have purchased th... | One starter can suit all...
...but you might wish to take a few things into account. If you change nothing and use Nancy Silverton's starter instead then bear in mind you'll wish to use the same amount of prefermented flour within the starter and alter the final hydration. Since Nany's starter is more hydrated you'll h... |
Whole Wheat Sourdough Recipe by Elly
Well explained and lovely result. Just thought I'd share this one with you. https://youtu.be/0Z3ae1vPNQ0 | Thanks Abe
I sent this to my SIL to help him get his SD bread making right - or at least under control. |
reducing waste for sourdough
hi all, I'm a novice bread baker, trying to tackle sourdough and levain recipes. I have had modest success and am trying so hard to follow the directions exactly, but still not getting my Tartine levain breads right....So now I I am trying the levin recipes from Flour Water Salt Yeast. Do y... | Only as needed
Welcome to the club. You have recognized the most common complaint about Ken Forkish’s methods, posted here by many novice loafers in the past.Forget his quantities. Just prepare only as much levain at every stage of your process as you need to inoculate the next stage, including the final stage where wh... |
Few question about Sourdough.
Hi everyone, I got few question about making Sourdough.1. Fermentation overnight at fridge.We always do Bulk ferment and Final proof, which stage is better for overnight at fridge. Will cause different flavor or it just schedule the process.2. AutolyseWe do autolyse with or without Leaven ... | #2
>We do autolyse with or without Leaven added.From my experience, you can add the sourdough after autolyse when you have about 10% or so. If you have 20% or 30% it's getting difficult to mix the dough first, because of lack of water - and then to mix them together without getting lumpy dough. It doesn't mix well. |
Autolyse & Hydration
Looking for the experience of others and also opinions.The goal is developing more extensibility and at the same time maintaining dough strength. In other words a dough that is less slack as possible while still being able to easily stretch.Increase hydrationAutolyse longer and keep the original hy... | I believe when you change
I believe when you change hydration, you are also changing proofing times because of different water activity. Wetter doughs proof faster, dryer doughs slower.I would simply either develop the gluten more during mixing (= mix longer). If you wanna maintain a purer flavor (though I haven't noti... |
How much is too much - or am I a starter hoarder?
I've been making sourdough bread for just over a year. I mostly have good success with the bread but I make basic loaves in loaf pans and that works well for us for sandwiches and toast, etc. I'll probably post more threads to try to get help on my loaves later but th... | I keep
I keep no more than 80-100g at any one time and often less. |
Forgot Folding during Bulk Fermentation
Hello,this is my first time making sourdough. I've used a 100% hydration starter and intended to make 3 loaves. So I used about 900g bread flour, 300g whole wheat stone ground, 24g salt (approximately, don't have the recipe sitting in front of me). My starter was refreshed/fed wi... | Allie, please reply with the
Allie, please reply with the exact weights of the ingredients.I know you are in a hurry to get this figured out. Please send pictures of your dough and we’ll try to help. I’m standing by...Danny |
A picky starter?? My new starter only eats whole flour?!?
Hy guys. Long time no see :) That's because I haven't been able to bake in last months. Trying to change that I'm making my self a new starter.And now (almost 15 days later...) if I feed it with whole flour it behaves like it is ready to raise a loaf.1:1:1 and d... | How long have you been feeding your white starter?
Hi VK, can I ask how many feeds in with white flour since you split the active starter in two?I actually did the same thing about 10 days ago, put half of my whole wheat starter in a separate bottle and fed it with white flour. It was significantly slower and less acti... |
Food For Thought
An interesting experiment from Breadtopia relating to starter quantity and "freshness". Lance | Lance, I’ve studied this
Lance, I’ve studied this quite a bit, and for me, feeding the starter in preparation for a bake will continue to be common practice. But for those not concerned abut the ultimate loaf, this experiment is very telling. Both starter definitely made great bread. It was a very good experiment.Did y... |
Whole wheat loaves tear while baking
I am having an issue where the whole wheat loaves are tearing and I believe it is a matter of gluten development/dough strength (over mixed or undermixed) rather than proofing since the loaves are well proofed, perhaps even past optimum proofing. Even when I do 1 long score, the br... | OMG! You do of course know....
What you have there is the holy grail! What any bread baker worth their salt would aspire to achieve! Very nice oven spring, and whole wheat to boot! |
How do the gas bubbles (alveoli) evolve in size?
How do the alveoli evolve in size? Are large bubble born that way? Are large bubbles the result of smaller bubbles that coalesce? How come all small bubbles don't grow into larger ones?The question was birthed as Doc.Dough observed in another Video TEST when he asked, "w... | what a great video danny !
just watched to multiple overproof vid - are you sure you're from Louisiana ? You sound like a new Yorker ! Ha ha, anyhow, all of your loaves looked real mature to me even the first, by loaf 3 or 4 boy I felt like i could smell the sourness by then !heres an observation - btw I looove your la... |
Tip - Reducing Oven Temp
It is common practice among bread bakers to reduce the heat of the oven at some point during the bake. The idea being, high heat initially to produce huge oven spring, then lower heat to prevent burning. A recent test seems to indicate that what WE THINK is happening, isn’t.The chart above was ... | my personal experience
The oven is set to about 20dF higher than the intended bake temp. Once the loaves are loaded onto the baking deck and steam added, the oven door closes and the oven is re-fired to the bake temp. The oven door doesn't re-open until I'm ready to release the steam and rotate the loaves. Oven door... |
Sourdough Whisperers... help?
Hi TFL Community!In April I took a sourdough workshop and the instructor challenged us to make the same recipe 50 times to master it. The starter for loaf #44 is currently bubbling away! I've learned so much through this practice but there are a couple things I can't seem to figure out. 1.... | 1. That usually happens with
1. That usually happens with my breads when I don't develop the gluten during mixing enough. So in the end the gluten network isn't strong enough to hold everything together properly. Happens to everyone, really normal.2. I would rather do an overnight final proof. So first bulk-ferment the... |
Sourdough has glazed crust???
Hello Wise Ones,After several failed attempts that turned out the consistency of a wheel chock, I was finally able to make 2 batches of sourdough that rose, using this recipe:https://www.bakewithjack.co.uk/blog-1/2018/7/5/sourdough-loaf-for-beginners?format=ampThe first time I followed all... | Have some ideas however...
Will save judgement till you've given a brief history of your starter and whether you've had any successful bakes yet plus a crumb shot with taste report. |
Next Community Bake - Guess Who?
Kristen of Full Proof Baking will be our featured baker for the next Community Bake (CB). The next CB is scheduled to take place in late October. Kristen’s of Full Proof Baking is a gifted home baker that is turning out world class breads. She is an exceptional teacher and her videos ar... | Thanks Danny
Great idea! I've really learned a lot from her videos as well. |
No-knead sourdough bread- little rise in final proof/ little oven spring/ flying saucer shape
Hello!I baked a 50% stone ground whole wheat sourdough yesterday, and it turned out flat and flying saucer shaped. I used the following: 200 g stone-ground whole wheat flour200 g King Arthur bread flour1.5 tsp sea salt1/4 cup ... | 2 things come to mind right
2 things come to mind right offStarter may be a little weak - 19 hrs to rise seems a bit longIf the above is true - there was not enough proof time.How long does the starter take to double after feeding? |
Day 3 starter : best way to proceed ? (Update : baking log ! - Forkish's Overnight country blonde)
Update 08/06/2022 :Baking log---Hello,Starter is 3 days old (50% T150 whole wheat / 50% water). Below is what I did each day :Day 1 (+24h) - Nothing happened. Only stir.Day 2 - Bubbly, but probably leuconostocs (or whatev... | Best way
The best way to proceed depends on the temperature at which you cultivate your starter's microflora.All starter recipes are temperature dependent. Some starters are created at low temp, others depend on moderate or high and very high temperatures. It depends. |
dough sticking to the banneton when using diastatic malt powder
I have made this loaf with this recipe 3 times now - once without the diastatic malt and twice using that WEE bit and even with preparing my bannetons well, the dough sticks. This time so much so, I have no idea what mess I will see when I take off the lid... | OMG... the bread seems to be
OMG... the bread seems to be mostly OK, but then I went and left it in the oven too long because I forgot to turn on the timer while watching this debate. It should be still edible, but wah!!!! |
Why is there a gummy crumb at 68% Hydration with Levain and zero Gumminess with commercial yeast at 75% Hydration
Hi,This problem has been a source for a lot of frustration. My Sourdough breads have a fantastic crust, but the crumb turns out to be gummy. I thought it was a Hydration issue and reduced the Hydration of m... | fermentation
From what I've read, I don't think the gummy crumb has anything to do with the hydration of the dough. I think a gummy crumb usually indicates an under fermented dough. Baking with an ambient temp in the 90s is probably pretty challenging, but a 3 hour bulk might still be too short. Also, are you waiting b... |
Volume vs. Weight
i see occasional questions/discussions on the forum regarding how to measure ingredients, so I performed this little experiment to satisfy my own curiosity. If you want to try this yourself, all you will need is an accurate digital scale, a one-cup measuring cup, and a tablespoon. Oh yes, and a penc... | Results?
I always use a scale for bread making (not for cookies though). I am curious what your results were. Can you post them? |
I need to get in touch with KendalM
Does anyone know how to get in touch with Geremy, aka KendalM? I’ve sent a number of PMs but he hasn’t responded.If you have a way yo contact him, please do so and tell him DanAyo, aka Danny Ayo wants to talk with him.ThanksDanny | I need to get in touch with my podna’
I really need to talk with Geremy, aka KendalM. I think he is from California. PM’d him several times lately with no response. Any clues would be helpful. Haven’t heard from him or seen his post lately. I need to share an idea that we have been focused on for some time. I know he w... |
Sourdough in a camp dutch?
I like to camp, and I like to bake naturally leavained bread. So, since I cook many loaves in a dutch oven in my home oven, I figure that I should be able to do this in a camp dutch using coals for heat......right? :)I did a bunch of scouring the internet looking for information from people ... | Rich, anytime I try a
Rich, anytime I try a totally new technique or cooking method, it reminds me about a show on tank warfare ( prior to computers ). The first round isn't supposed to hit the target, but it shows whether I should tilt gun a bit to the right or the left, and whether to raise the barrel or lower it... |
Fishy smelling starter
I'm in the process of making a new sourdough starter. I'm on day 4 and it's quite active and bubbly, but the last two days it smells a bit fishy when I take a sniff. I have minimal sourdough experience and have only made one starter before but I can't remember if it had this smell or not. I'm usi... | How long between feeds? What
How long between feeds? What is your feed ratio? Starter + water + flour.You might want to use pineapple juice in place of water for a single feed. The acidity will run off the bad bacteria if that is the case. But wait before doing that. Send us the requested info first.Your starter is pro... |
Leavening with Sourdough starter only
Are there any good recipes for flapjacks using sourdough starter as the only leavening. I bought "The Complete Sourdough Cookbook" and every recipe in it calls for soda or baking powder. Is soda a must for pancakes or waffles? I am having good success making bread and biscuits w... | Imho I'd use a king arthur
Imho I'd use a king arthur recipe and use the baking soda as well. I personally wouldn't have a problem using it. https://www.kingarthurflour.com/recipes/classic-sourdough-waffles-or-pancakes-recipe |
I finally got my hands on an Ankarsrum. Fellow bakers, request your help
Hi everyone, I got the Ankarsrum assistent today. Request fellow bakers to help me understand how to use it to mix dough. Roller scraper is the best way or use the dough hook? I will be watching the videos available on YouTube, but people who have... | have you mixed dough with
Have you mixed dough with your Ank yet? If you have problems, let us know what they are.It seems the typical problem is getting the ingredients to initially mix. I love Ashley McCord, and she has been extremely helpful to me. But her YouTubes didn’t help me much.Doc, aka Doc.Dough taught me so... |
I'm VERY happy with my second sourdough bake!
Waiting to cut into this last night about killed me (as I stated), but it is perfection in my book.I used this recipe with the exception of using a bit more water as I made it with freshly ground whole wheat flour. My starter recipe is wild-caught yeast that I have been fee... | Looks fantastic!
Looks fantastic! |
easy starter sourdough rye recipe
HI All, After not baking for a year or so, I am getting back into the swing of things. I have not had success in trying to get a good basic sourdough rye recipe going. Do you have a favorite fairly simple rye recipe? I would like it sourdough, it does not have to be 100% rye, any combi... | 40% Rye
Whoops, I did this one a few weeks back, and it turned out well. It's 40% rye, along with AP and WW flours.If you give it a try, post back and let us know how it goes!Rich |
Ketogenic & Gluten Free Sourdough?
Has anybody tried making sourdough starter with:- Oat Fiber,- Bamboo Fiber,- Gold Linseed Flour,- Flaxseed Meal,I am very interested on Gluten-free and Ketogenic flours. | Take a look at Australian
Take a look at Australian Sweet Lupin flour , gluten free, fructose free , 37% fibre, 4% carbs,40% protein..thelupinco.com.auregards Derek |
Problems transitioning from rye/whole wheat to white flour.
Recently, I decided to start a new batch of sourdough cultures. Unfortunately, I've had problems with transitioning from their whole grain state to a white starter.
Over about 4 different starters (some using orange juice, some not, some using whole wheat, som... | Sulfur Odor in New Starter
FP, what you describe is a phenomenon that a number of others, myself included, have been seeing recently. It's interesting to note that the phenomenon is not specific to any one country.
I've managed to suppress the sulfur odor by reducing my firm starter's maintenance temperature to 70ºF a... |
Video Comparing Steam and No Steam
This is the first of a number of experiments that were recently conducted in order to visually compare the differences between 2 identical doughs baked at separate times in a home oven. One baked without any steam and the other baked with an external steam generator (pressure cooker).... | I see no explanation about the steam generator...
What it is, how it works, if any home baker can use one with any oven....Can someone elaborate on the steam generator used? |
[Solved] Feeding every 12hrs, 24hrs, or feeding after rise and fall?
Hello everyone, I'm new to the whole sourdough world, and it's been day 4 since I started my own starter. After all the bad smells and foaming (I think) my baby starter is on the right track. But I am a bit confused after reading many blogs about how ... | I think the most common time
I think the most common time to feed your starter is when it's at its peak maturity, meaning it should have domed and fallen a little. You can prolong this time by feeding it a higher ratio (e.g. 1:4:4) or accelerate it by putting it in a warmer place or feeding it a lower ratio. Starters a... |
Trevor J Wilson Academics Please Respond
Hello,Recently, I switched from using the methods of Maurizio Leo to those of Trevor J. Wilson. Why? Because, I never could get really good crust from Maurizio's method. The dough spread out too much and was too hard to control to use the dutch oven, and was too wet to score r... | what was your break through..
That is a great question. Many have undertaken the goal to produce extremely open crumb. It is a real challenge and it seems only the tenacious find that happy ending. My personal reason for this pursuit was not to make bread for the every day sandwich. I chased the lofty goal because it w... |
Starter from Young Wine
I’ve noticed that most starters that use fruit do not allow the fruit to ferment first, but are bundles of fruit or simply add the fruit to a flour paste.In the mid-90s I created my starter from a young grape wine and it was slow but forgiving and had a wonderful flavor. There really as a dearth... | Other starters
Before anyone suggests another method: I have several other working starters. I just want to use local flora. |
Levain and sour-level questions
Hi all,long time lurker on these forums, but a first time poster. I’ve been baking sourdough for 4-5 months now, with varying success. I’ve been looking at lots of recipes on this site, and had two question (which are maybe related). There is so much great knowledge shared on this site, ... | Hi Shapp
Glad you decided to post.Generally a multi build levain is used because a small amount of starter needs to make a large amount of levain. For example - tonight I am preparing Hamelman’s Five-Grain Levain bread. My dough requires 485 grams of levain. I only keep about 28 grams of starter. So, I’ll make 1 build ... |
Sourdough help!
Hello! I have had my sourdough starter going for almost two years. Lately, I have noticed a sulfur-y smell once my dough has risen overnight. The smell is not in my starter- just in the dough, once it has risen overnight. My starter rises great, isn't discolored, and I feed it everyday. I switch it to a... | I sometimes notice a wiff of
I sometimes notice a wiff of sulphur when I turn out the dough at the end of bulk. I really wouldn't worry about it - it's just the yeast in the levain doing its normal fermentative work, maybe reducing a bit of sulphate from the water or flour and turning it into a tiny amount of hydrogen... |
Tip - Making adjustments to Dough Hydration
Suppose you want to adjust the hydration of your dough. And after it is mixed you’d like to know the exact hydration for later use.Select an amount of water that you wish to hold out, maybe 5% and put it in a container. In the image above 59 grams of water was subtracted from... | Thanks,, Danny
My method is similar. I hold back just about 5% and since I mix the dough in 3 stages, i add that 5% in small amounts as I mix. I add it until i get the feeling I'm used to.... lol hard to describe. hester |
Starter help!!
Hello,i had a reliable, easy starter in Pittsburgh. I have been baking sourdough bread every weekend for the past year.I just moved to Charleston SC and started a new starter with 100% fresh milled rye flour and water, the flour was purchased 1 year ago and kept in a sealed Tupperware container in a dark... | I'm a complete novice for
I'm a complete novice for sourdough, but maybe purified water is overkill? Either spring water or tap water that has sat out to allow the chlorine to dissipate is what I've heard to use. |
Does dissolving levain in water hurt gluten?
Does dissolving levain in water hurt gluten?My practice is to completely dissolve the levain into the dough water. Does this harm the gluten that is brought in from the levain?Dan | The answer is no.
The gluten get developed after the levain and water are added to the dough flour. No worries at all. |
Instant Sourdough Yeast? Anyone Used it? Thoughts?
Platinum instant sourdough yeast. Anyone used it? If so, did it stand up to bread made with your usual starter? | Look Back
I posted this exact question a couple of weeks ago. See the responses.http://www.thefreshloaf.com/node/60967/sourdough-yeast |
Help - Hooch over night on new starter
Hello TFL!I am new to this site - I haven't been able to master Sourdough and it is a big goal of mine! Right before bed, I added 100g of Whole Wheat flour to 150g of lukewarm water. This morning it had hooch on the top which I think means it ate too fast? Now, I know why. We live... | When starting
You'll want to feed 2x per day. You don't need quite that much flour and water btw. I used this guide and it worked well:https://www.theperfectloaf.com/7-easy-steps-making-incredible-sourdough-starter-scratch/Use filtered water or spring water (the kind you get in a jug, not distilled water though). Tap ... |
Modified Forking Sourdough for warm weather baking, but...
I've mastered (IMHO) Forkish's sourdough with the 2 day time frame. But I found in the summer's warm weather, all the rising periods were much shorter.So, I reworked the baking schedule so that I can --Create starter on evening 1.--Mix dough 12-13 hours later.-... | I'm still new to sough dough baking...
And I'll add that in baking loaves weekly over the last three months, I've had few real successes—so, I'm no expert, but I am getting good at guessing what might have gone wrong, as I've been doing a lot of that ;-)My guess...if the dough isn't tight and elastic—if it's spreading ... |
Sourdough starter questions
Hi everyone, new to the forums and actually joined specifically to ask this question. I've scoured the interwebs, and can't find this particular issue.I made a starter from scratch last Sunday, so today is day 6 for it. It has done nothing, and I mean nothing, for all 6 days. No bubbles, no ... | It is really bizarre that you
It is really bizarre that you are seeing zero signs of activity so far into the process. Even with the cheapest unbleached AP flour, any new starter I made would at least show some signs of activity during the first week. At this point you have two options: Keep going and hope it eventuall... |
Sourdough lost flavour profile... can you help?
Hi, 1st post in this forum, although I've been the proverbial lurker for some time now and have learned a lot from here. So, my name is Miguel, im from Portugal and have been baking sourdough bread for about a year now. I´ve never managed to make those bursting loaves you... | You've moved...
How far away did you move from your old home? Summertime certainly could account for the speed of your starter rising/falling. But climate/atmosphere can also affect its flavor. I know a baker that moved to an area where there is more farming and what can be kicked up into the air from farming can reall... |
Camp Dutch Sourdough #2
I wanted to keep working on my process to produce a good loaf at the campsite, so I split my weekly baking into two loaves so I could practice with the camp dutch oven. The area of focus on this bake was heat. My first attempt definitely lacked enough heat to encourage a strong spring, so I fi... | Rich, with bread like that,
Rich, with bread like that, you’re going to be “da man” at the camp site. Very nice crumb. I bet it’ll taste much better sitting around a camp fire.A have large oak trees in the back of my property. I enjoy spending time under those oaks in hammocks that I make myself. A couple of hours read... |
Adding vinegar to sourdough bread
Hi everyone, I have not been around for quite some time and hope everyone is still baking happily away. I made a beetroot sourdough bread today using fresh beetroot. The raw dough was a bright fuchsia but it turned brown after it was baked. I also understand that by adding some ascorbi... | If you have Vitamin C tablets
If you have Vitamin C tablets, you have ascorbic acid. I use 1000mg tablets. There is very little filler so I count is as 1 gram.To make powder you can use a Mortar and Pestle if you have one. Or two spoons place inside of each other will do a good job. I like to dissolve the AA in the dou... |
Working with whole wheat and rye
Hi all! I'm a sourdough novice, and have finally been having success with loaves baked according to Alex's excellent youtube video (https://www.youtube.com/watch?v=APEavQg8rMw). This bread is at around 71% hydration with 100% bread flour. Now that I've been consistently baking nice loav... | I Abi. I'm a new (like NEW)
I Abi. I'm a new (like NEW) sourdough baker myself, though I've been baking bread with whole grain (at least 50% for years), but always with commercial yeast.I know a lot of people advise to start with white flour recipes and as you build the skill to move on to whole grains by changing the ... |
Starter use and maintenance
I'm moving some questions from this topic over here so I don't hijack that one.My questions came after reading Doc.Dough's following posts:1:1:1 and 12 hrs at 30°C will initially have a relatively high acidity when you refresh, and thus when you feed it you need to add enough flour and water... | Try it, you will like it
Volume change is a strong function of hydration and flour specifics and is influenced by how the starter is mixed. For a high gluten flour and active mixing I commonly see 3x - 4x before it falls back on its own (though the 2% weight loss generally corresponds to a flat top ready to recede (aft... |
Wet dough hard to shape
I've been trying James Morton's advanced white loaf (starter for flavour only, yeast for the rise) from his Brilliant Bread book, but despite getting the dough past the 'window pane' test, I can't get it to stay in a decent shape when it comes out the banneton and on to the oven stone. The star... | There is nothing wrong with
There is nothing wrong with going against the recipe. In fact, it's important to follow your own instinct and to consider your own environment and ingredients needs. Not all recipes or methods in recipes work for everyone in their environment with their flour. If I follow a recipe of an Amer... |
My first sourdough bread and I made it with 50/50 freshly milled whole wheat
It's amazing this turned out as I mixed like three recipes to get to this one. NEXT time I will just use the recipe I found after I started this one!But, I tried so many things new for the first time. First, it was a high hydration sourdough. ... | Looks good
Hope the flavor is just as good as it looks! |
Is this an unusual way to make sourdough?
Many years ago my Mother gave me a portion of her sourdough bread dough, told me to keep it for a week and then use it to make my bread. I would then keep the same sized portion of my own dough for the following week, no actual starter.She told me this was how her Mother made i... | Historically, this was a
Historically, this was a common way to maintain a starter. Bakers would use a piece of dough dough from the previous day to raise their doughs. I’m sure someone, somewhere is still doing it this way though.Sourdough bread recipes do not need to be tedious. In fact, I think a tedious sourdough r... |
All-Purpose VS Whole Wheat flour for Starter VS Bread Dough Affect Tanginess!
Due to both my husband and my blood sugar, we eat bread made with at least 50% whole wheat. Most of time, I baked 100% whole wheat, before I changed my starter's flour.My WW starter seemed healthy, doubling in size between 4-5 hours @ 78 degr... | I'd just use WW for the starter
As for the sourness, that's because of more lactic acid bacteria than yeast I believe. What I do to alleviate that are: Feed at peak, don't let it subside after peak to feed. make a stiffer (less hydrated) starter. |
Big Holes & Human Nature
For the last 2 years I have worked diligently to produce the illustrious and much sought after open crumb. < that darn Trevor Wilson :D > Thanks to Doc, I am well on my way to developing that skill set. Not there yet, but close...But now when I give a bread with those coveted holes, I feel the ... | beautiful job Danny!
That's really outstanding. Your hard work and curiosity has really paid off. Congratulations! |
Sourdough Help!
I am fairly new to sourdough baking, but have been following Vanessa Kimbell's recipes (of the Sourdough School UK). I found myself feeling confident with her 70% hydration loaves, so upped the hydration to her 83% recipe. The two batches of loaves I've made with the higher hydration have been terrible.... | A 13% hydration increase is a
A 13% hydration increase is a quantum leap! 2 or 3 percentage would be more manageable.Try to post images, they are a great help. You know, “a picture is worth a thousand words...”Dan |
I forgot to feed my starter last night and I had planned to bake today.
We went to a concert last night (Beck, Cage the Elephant and Spoon), and I forgot to feed the starter before we went and after we came home, so it's been just shy of 24 hours since the last feeding. Now that I have gotten the right consistency for... | This answer is probably late, but yes, delay tilll...
Delay till your starter is bouncing back up and down again. It's odd that it fell flat, however, as common wisdom is that starters can go a day without a feeding and still remain vigorous. Then again, each starter is different. Some can come right out of the refrige... |
Help with Sourdough
Thanks all for your help with my sourdough starter last week. Just read the bit about getting it to a better feed ratio so will try that this coming week. A couple other questions in the meantime. I baked a couple more loaves today and still not getting a ton of rise see picture above. The loaves l... | Need more info
The crumb would tell us a lot. Generally it's helpful to know what process you used. What was the recipe, especially, what percentage of levain did you use? Did you up the flour in your starter feedings to 1-2-2? What temperature did you ferment at, and for how long?Not getting much rise could be due... |
My bread journey: 13 months of sourdough baking
Warning: Many photos ahead!Hey folks,I had a good chuckle the other day as I was going through my photos of all the bakes I ever did over the course of 13 months (Tip: If you use Google photos, searching for "bread" is a fun exercise!). I thought I'd share this journey wi... | An extremely impressive
An extremely impressive evolution!What are some of the highlights of your discoveries that most benefited your breads?Danny |
What is "Fool's Crumb" and how can you spot it?
Been doing some reading up (seems the reading up on creating sourdough bread never ends...) and ran across Trevor Wilson's term "Fool's Crumb." I saw his instagram photo of such, but now I'm just confused. He didn't really explain it well enough. So i searched around here... | Here is Fool's crumb example....
that I posted a while ago....http://www.thefreshloaf.com/node/56877/perfect-fools-crumbA 'fool's crumb' is a sign of 'underfermented' dough either due to a weak starter or possibly underfermentation during bulk fermentation. Although there are large holes the crumb around the holes is d... |
It just POPPED up? What the....?
Alas, It was one of those days when things just weren't going right. I’d decided to try Alex’s recipe from that video, but my schedule went way off, and that included making the levain. As a result, it wasn't ready when I needed it to be, so I gave it another hour. It didn't pass the f... | underproofed
I think the big holes at the top of the loaf are a classic sign of being underproofed. That would be my best guess. It's such a learning process! |
Bitter tasting sourdough bread
new to sourdough baking, but have had success with my whole wheat/bread flour recipe. A friend gave me some barley flour so I tried to bake that. First the dough was terribly dry and I couldn’t stretch and fold so I added more water until it was at least stretchable. I used 100% hydratio... | Barley =/= wheat
It would be useful for readers to know your barley bread formula. Hopefully you didn't substitute all the ww with barley - that would be a difficult dough indeed. Barley is not wheat. For bread baking purposes, it's a challenge even for experienced bakers. It contains very low gluten and of a quali... |
Tip - Levain Timing
I try a lot of different things and the great majority of these ideas fail. But every once in a while an idea works out and some of those are worth throwing out for others to consider. This is not an earth shattering revelation, but it might interest others.I wanted to ferment a levain to the perfec... | Good idea Danny. I’ve found
Good idea Danny. I’ve found my starter, if I feed it 1:2:2 with whole red fife, will peak around 8 hours on the second feeding out of the fridge. I’m about to give it a feed in the next hour before going to bed and then start the levain in the morning. |
Best Looking Loaf Yet
Hello everyone,Lately, I've been working on my croissant game, so I've been slacking on bread. But, I watched Kristin from Full Proof Baking's method, and thought the lamination step was genius, as was the way she was carefully coil folding the bread. So I tried a loaf, and as of now, it looks t... | coil folding question
I have wanted to try coil folding, but it always seems like it would be hard to do with a larger quantity of dough. In her video the dough amount looks pretty small. Have you had success coil folding with dough for 2 large loaves? |
Rancid Flour
Hi Everyone, I was baking away from my home and accidentally used some rancid Whole Wheat flour (had a sour taste, no bugs, no mould though), the bread I baked looks great, but has a strange sour note to it (not good sour, more like playdoh smell). After the bake I tasted the WW and it had this same taste/... | I should add that my starter
I should add that my starter is still very active even after being fed the rancid WW flour. |
Over or Underproofed?
Hi all! I am a sourdough newbie--started out last year with a starter gifted to me by a friend, had one success and a couple of major flops, then life got in the way and I neglected my starter. Long story short, I've decided to start again, and grew my own starter this time based on Maurizio's ins... | Hah! I had EXACTLY the same problem!
Maurizio may tout this as a “beginner's” sourdough loaf, but it’s not. It’s high hydration and I had oh-so-many-issue with it, and a flat loaf just about every time I followed his recipe. Here’s how I adjusted the recipe to make it work better—maybe it will work for you:(1) Remove t... |
HELP - problems sealing dough
The great majority of times my dough doesn’t seal very well. This issue has existed for as long as I can remember. Only the tiniest amounts of flour, if any at all, is used during the preshape and shape. The sourdoughs are most often 72% hydration and above. I have no idea why the dough w... | Fermentation
how long and at what temperature has the dough fermented? To my eyes it looks as though (no pun intended) it could proof a little longer. |
How does the type/activity of your starter affect taste,crumb and crust?
Hello all, I have been baking sourdough for 4-5 months and am using a variety of recipes and having some decent success. In looking at elements I can change to effect the final outcome of my bread I have started to look toward my start... | Second order term
the type of starter has only second order impact on any of those things, as long as it’s a good active starter. They all three mostly depend on the main dough ingredients, the bulk fermentation conditions and the amount of gluten development by the end of bulk fermentation. |
Sourdough Starter Issues
Hi allI’m relatively new to baking but seems like there’s lots of knowledgeable folks on here so I thought I’d ask some advice.I’ve been nurturing a starter for about 4 weeks now. The starter shows a good amount of activity (bubbles throughout, smells yeasty) but not a ton of rise throughout th... | If it's very thin, you can
If it's very thin, you can reduce the water amount a little and get more rise. In general, the more white flour used, the less rise you usually get. If it's bubbly and smells good, use it, don't worry to much about the rise. |
Potpourri - starters, bannetons, kneading technique and using Anskarum mixer
ONE: About 2 months ago I started a wild yeast starter. It's done everything it's supposed to do, but it never grew/rose. The rubber band marking the starting point is mocking me.I did make ONE loaf a couple of weeks ago, but that recipe calle... | My Experiences with DO Sizing
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starter advice for higher altitude/dry climates
using the method from the tartine book, i began a starter about a week ago. the first three days, bubbles, a pungent smell, and dark bubbles formed, just as expected. however, with regular feedings, the starter soon began to smell like vomit and it still won’t rise throug... | You might want to look at www
You might want to look at www.theperfectloaf.com. Run by Maurizio Leo, a software designer turned SD fanatic. He lives in Albuquerque NM so climatic conditions may be similar to yours. It's a great site and according to many he will often respond to emails or questions posed on his site.Go... |
Help with trouble shooting crumb issues with part WW?
Hello, I've been baking yeasted bread since the beginning of the year (mostly using Forkish book) and making SD since March. I am not following his recipes for SD but I guess an using his techniques/dough handling. I am using/maintaining a stiff bread flour s... | open crumb is just hard
Hi,I also have a crumb similar to yours on most of my bakes. All else being equal, higher hydration is supposed to create a more open crumb and more whole grains leads to a tighter crumb. That said, skilled bakers can get an open crumb with low hydration and a decent amount of whole grains! Trev... |
Quaint Old Oven: Baking Sourdough in an Antique?
I own a beautiful, refurbished A/B Battle Creek Oven. Meaning it stand on a legs and is probably from the 1920's. Such ovens were created with very small ovens (18"deep, 14" wide, 11" high) meant to retain a lot of heat--all of which come from gas jets below. The result,... | First, what a great looking
First, what a great looking range- it looks like it is brand new, not 100 years old. I don't have a similar stove, though most gas stoves are pretty similar in that they are well vented. I would definitely try a Dutch Oven - it is a great help in that as much steam as you can introduce in... |
Yeast Water - Dough Conditioner
Much of the text and all of the images below were copied from a previous post.Just today, I thought of a way to accurately describe the dough characteristics produced when using YW. It appears to have some sort of dough conditioner properties. At least that describes what I see and feel.... | I've made several different
I've made several different yeast water breads in the past few weeks and one thing I notice is the crumb is very similar from loaf to loaf regardless of proof. I haven't dared to severely underproof to see how it would turn out. |
Yeast Water Activity
Since working with the Swiss Farmhouse bread, I have conducted many YW test. Probably made 5 different YW lately.I consistently find that the YW bubble much more actively when it just matures. Once a week or so passes since it was initially made the bubbling slows down dramatically. In all cases th... | What is the origin of the
What is the origin of the yeast? I have never made one. What sugars does it consume once the sugars in the original raisins are depleted? Your photos show some kind of flour in the mix. When is it added and why? After a week or two is it just another sourdough starter? What do you mean when yo... |
How Soon Can I use Starter
I am new to sourdough baking and have the first of what could become many questions!!I prepared a starter, fed it for the last time last evening and and it then doubled in size. However, 2 hours later and by the time I was ready to use it it had subsided again and so I fed it again. It then ... | Need a lot more info
History of starter and feeds your giving it. |
benefits of creating a levain?
I've been making sourdough for a couple months now, and have been trying to expand my skill set. My most reliable and most used recipe is:545 g bread flour36 g Whole wheat flour or rye75 g starter13 g salt365 g waterThis recipe calls for you to just mix all the ingredients together in the... | I'm so glad you asked this question!
I was wondering the same thing. And I hope you don't mind me latching on a similar question to yours....QUESTION: Let's say that I've baked up my weekly bread and have 50g left. I give it 50g flour, 50g water, a good stir, a little time out on the counter, then into the refrigerator... |
Tartine Country Bread Recipe - UK
Hello all,My first post on the site so thanks in advance for anyone looking. I have been attempting to perfect the Country Bread recipe from the tartine book but every time I get to the shaping part, the dough just seems to lack strength and it makes it super difficult to pre-shape and... | Tough place to start
Two tips from my similar newbie frustration with Roberston: 1. Reduce the hydration of your final dough to a more manageable 65-68% for your first few bakes. Then ratchet it up as your instincts and confidence grow. 2. Don't stretch and fold in a deep bucket. Nobody recommends this except Chad ... |
Altering or converting a sourdough recipe question - 2 questions
I made my first sourdough starter about 3 weeks ago. I've made exactly one loaf so far (only). I just keep refreshing weekly and putting it back in the fridge. Part of the reason I haven't really worked with it yet is that nearly every recipe is mostly wh... | Just start feeding it
whole-wheat or rye in the same proportions that you use for your white flour. Your starter will love it. To make a stiff starter, just use less water. |
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