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sourdough rise problem
I have used the same sourdough starter and recipe I have been using for months. All of a sudden, the loaves don't "scab" over while rising, so they spread out more. They have wet, gap areas on the surface. What can cause this?Thank you | How is the starter maintained
How is the starter maintained? |
How do you slash dough in Dutch Oven
How do you slash dough in Dutch Oven? So far a double edged razor blade that has one side taped works best for me. It allows me to get down inside the pot.Any other ideas? | Parchment
Place loaf on sheet of baking parchment, slash loaf, grab edges of parchment and carefully lower into dutch oven. That's what I used to do before I started using the Combo Cooker.Cheers!Trevor |
Feeding ratios
Does a maintenance feeding ratio of 1:1:1 vs 1:2:2 or any other ratio make any difference to the starter? As an example, after doing a bake there's maybe 10g of starter remaining. I need 227g of starter for another bake. Does adding 110g of water and 110g of flour have any undesirable affect on the st... | It may take a while to get a
It may take a while to get a ripe starter, but there shouldn’t be any undesirable effects once you have a ripe starter. |
Very large bubbles in starter
So I have been trying to cultivate some sourdough starter (1:1 flour water ratio) and feeding it twice a day. I always get large bubbles (as opposed to lots of tiny foamy ones) in it that pop when some is scooped out and thus I cannot do the check of it floating in water to see if it is re... | looks like a standardl starter!
Honestly, I don't go by the float test ever since 1) the gas deflates as I'm spooning out the starter and 2) just use the starter when it's doubled in size or (since sometimes young starters don't double in size) when it looks...well, very bubbly. I've also used my starter a bunch of ti... |
Feedback is appreciated
Hi BakersI made these 2 loafs using this recipe: • 740g Bread Flour • 110g Whole Wheat Flour • 50g Rye Flour • 690g H2O • 19g salt • 190g Sourdough starter that is fed 4 hours earlier and has almost doubled in size. The loaf tastes good. I wish I could get it to be more sour but I have never bee... | Better How?
My first reaction is to wonder what you have in mind that you make the bread "better". If you want to eliminate giant holes, then pat down the large air bubbles before final shaping.Curiosity question: Did you bake one in a Dutch oven and the other on a stone? (I do that.) |
Jewish Corn Rye Bread Recipe - A request for help
Greetings,I am new to the forum and am eager to learn more about baking these wonderful breads. I would like to start with the Jewish Corn Rye Bread recipe but do not know that it means to "Ripen 80% rye sour until pungent" as per the instructions. Please pardon my igno... | I am no expert either
Welcome! I am no expert either but with an educated guess I'll start the ball rolling and hope this helps. A rye sour is a sourdough starter made with whole rye flour. If you have a sourdough starter already but it's not rye then take some off and give it a few feeds with rye flour. If you don't h... |
Are you following the Sourdough project?
Hello friends. I've seen here a post about the the project. I even tried to send some of my starter, but missed the date.I'm now receiving, via email updates from the project. I think you all gonna like it.Anyone can sign for updates at their site.http://robdunnlab.com/projects/... | Sourdough Composition
High alpha... low gamma. Who-da thought! |
What does leuconostoc bacteria smell like?
That's all.Thanks! | Nasty best describes it.
Nasty best describes it. Think old musty socks mixed with Romano cheese, or just the socks, or just the cheese. Since you're asking about it, I take it you're about 3 days into making a starter. Close? |
Bulk Ferment Retarding
So I've been retarding on the final proof since I have started baking. However, I've recently tried retarding in the bulk ferment stage and, but I just can't get a grasp on how the dough should feel. I'm used to shaping a nice slack dough normally around 80-90% hydration, but it feels weird shapi... | Bulk Ferment Retarding
Like you I use both methods. When I do either method I pretty much surrender my senses the the clock.With a retarded proof I haven't been able to find a way to do a poke test on cold dough with any reliable results. The bulk fermentation is a little different in the sense that there will still be... |
How would I dry starter out in the oven
Was going to go to Miami a few weeks ago when Irma put a stop to that. Going this Wednesday instead. If anyone is in the Miami beach area I'm up for a meet. Will be there Wednesday evening till Monday afternoon. I'm very confident my starter will have no issues while I'm away but... | Drying starter
Hmmm, I'd be careful about using the oven. Do you know how hot the oven gets with the light on and the door closed? If it's not much above 80F then maybe. I find if I smear the starter fairly thin on a piece of baking parchment laid on a baking rack it dries quite quickly. You shouldn't need too much for... |
Wet/gummy cake like texture
Hi, I started my sd baking for a month and this is the best so far. The formula is,150g T65, 130g spelt, 20g rye, 5g salt, 25% started and 65% hydration.Autolyse 3hrs, salt and starter in, stretch and fold 5 times 30 mins each rest. Shape and overnight night proof at refrigerator start at mi... | Why
Did you bake it 25 minutes door closed then 25 minutes door opened?I would go for 20 minutes with steam at 230°C. Remove steam tray (or lid if using a Dutch Oven) and bake for a further 20 minutes or until done.Did you leave it to cool properly? |
Overproofed..?
After a long hiatus (promotional exams ugh) I am back on the baking wagon! Tried out Breadwerx's Champlain sourdough and a new method - an overnight autolyse. Stuck closely to to formula (70%) except I dropped the levain to 28g instead of 50g. I think my flour is less thirsty too so the dough felt very s... | Doesn't look overproofed from here
The crust appears to have browned evenly where it isn't covered in flour, rather than being pale with darker blotches. There's no compressed zone along the bottom crust where bubbles collapsed, forming a dense layer. Bubble sizes are random and randomly distributed.The only thing I ... |
New Multigrain Sourdough Starter (India)
Hi,I'm new to sourdough and haven't yet baked my first loaf.I am from Calcutta, India (warm and humid) and Im looking to share my progress and hoping to learn more from the community here.this is a picture of my starter with almost equal amounts multigrain(primarily whole wheat)... | First, that mix sounds really
First, welcome! And that mix sounds really good, really really going! My mouth is watering just thinking about it .... mmmmm ....good.But, yes, you're on the right track. I wouldn't feed it just yet. Wait till it reaches max height, stir it, and when it doesn't rise again, feed it, don't d... |
Hello and invitation to participate in research
Hello everyone!I am a postgraduate student in the Department of Sociology and Social Anthropology at Stellenbosch University, South Africa. I am currently conducting research in completion of my Honours thesis, titled ‘Sourdough and sociality’, which aims to explore the r... | Sounds interesting. Any time
Sounds interesting. Any time line for when you will be done, and will your paper be available online? |
Help needed formulating a porridge bread
So I have some flour to use up and don't have a particular recipe. Just going to throw together some spelt, rye, durum and khorasan. Have some spelt starter ready so was thinking of a longish ferment with 10% starter and a final proof in the fridge overnight. My question is how... | Tartine method
I have been using the method for porridge breads in Tartine 3. Essentialy just use your normal formula and then add the cooled porridge during stretch and fold after you have good gluten development. Unless you weigh your porridge after cooking to hit a target hydration the amount of water you start with... |
Smells like stink rag, but triples in 3
I had a starter that I grew, leaving it in a very cold refrigerator for months at a time. It always came back within a day after feeding and made good bread. It even got sweeter as time went on. Lately, the top got knocked loose on the crock and it dried out, turning grey with... | Good Question
Reminds me of "Sir Stinks A-lot" many years ago. A whole wheat starter from another TF-Loafer. I believe I advised to feed it a dead chicken and stand back with a sword, "just in case." Lol I had a WW starter that smelled more like my brother's dirty week old sport socks, it was a very young star... |
Feeding start with flour with absorbic acid?
I typically use high quality flour from a mill directly for baking which have no additives. However I would prefer to refresh my starter with a cheaper organic flour from the supermarket, which is almost half the price but has Absorbic Acid added. Would the absorbic acid add... | ascorbic acid
ascorbic acid as an additive is simply a vitamin c additive. i wouldn't think this would interfere with your starter since the quantity added is usually very small and acts as a natural flour preservative.check out this link on tfl.http://www.thefreshloaf.com/node/7416/ascorbic-acidhope this helps, claudi... |
Looking to substitute with my starter
I have come across a recipe that I would like to use my starter in instead of IY. How would I go about doing this---is there a formula? | There is no one formula
Keep the same total flour and water and Pre-Ferment a percentage of that. How much you choose to Pre-Ferment is up to you and the results you wish for. There is no one formula for substituting sourdough starter. You may be substituting sourdough starter in place of IDY but whatever you end up wi... |
My sourdough bread shrunk down when i did spooring
Hi, I have made my first sourdough using 20% self-made sd starter (7 days old), 75% hydration, 20% whole wheat and 80% ap, total flour 400gr. Bulk fermentation in the fridge for 10 hrs. Strech and fold for 6 times. The dough had risen up nicely and bubly but as soon as... | the spoors (tracks made by animals?)
seem to indicate the dough was most likely proofed too long before it was scored. Try shortening the final proof. Don't let the volume double in size, leave a bit of rising for the oven. Try putting into the Dutch oven sooner and see if that helps. :)Not bad for a first loaf. :... |
Dough gone slack!
Hi all!I'm working on two Tartine loaves for this evening, but am noticing that my dough is not nearly where it should be at the final proof. It puffed up exponentially during bulk fermentation (which was at 80 or so degrees) and went completely slack and sticky when I attempted S&Fs. No structure wha... | If it feels like the structure has gone
And it tears very easily then it sounds like over fermentation. Did your dough at any stage have strength? |
Lack of sourdough rise and starter performance
I have baked several sourdoughs over the past three weeks and am just not getting the rise and open crumb I would expect. Both the FWSY Country Blonde and the Tartine Basic Country Bread formulas turn out with similar results. I have experimented with increased and decreas... | After it rises and falls stir
After it rises and falls stir it well and see if it rises again and how much. 10+ hrs seems a little slow at those temps. |
Developing and Maintaining Starter
i know there are many threads on this topic but I've reached information overload.From the tartine method, to Ken Forkish's method which seems to create a lot of waste, to a confusion of terms (maintaining leaven, which I thought referred to a poolish or intermediate step from starter... | try the "No Muss No Fuss" system
posted by dabrownman, a long time member of this forum. Just use the search box above. Many of us here use this and it works brilliantly!Leslie |
How do I get a softer crust?
I am trying to bake a soft sandwich loaf from sourdough, using this recipe: http://www.wildyeastblog.com/2011/07/14/soft-sandwich-sourdough/ but I don't have any powdered milk, so I leave that out. Also, I usually am scaling the recipe to make more than it calls for, and using a slightly hi... | Softcrust and crumb.
To get a soft crust, brush the dough, just after shaping, with melted butter, and, after it has risen, spray with water before putting it in the oven. Use steam in the oven, (a pan of boiling water under the baking shelf). Whe the loaf is baked, brush the crust with melted butter an cover with pl... |
How much flour to use for a loaf of bread?
Hi I'm working off a rye bread recipe. The dough is going to be 80% hydration. I was wondering how much flour to use to make some bread in a 8.75in x 4.45 in loaf pan. Right now for the recipe, I only have the baker's percentages and this will be my first time making bread usi... | Add everything up!
The great thing about baker's math is how reliable it is.So, you want a 1 pound loaf. Add up the WEIGHT of your flour and water - plus other ingredients such as egg and/or milk if you're using them - and when you hit 16 ounces, you know you're in the right ball park.For a finished loaf to weigh 1 po... |
No-knead Gatorade bread
Finally, someone made a No-knead Gatorade bread and shared his experience : https://foodisstupid.substack.com/p/no-knead-gatorade-bread?utm_source=urlSome serious experiment here. | Yowza!
Yowza!I think he would fit right in as a Bill Swerski Superfan. Da Bearss! |
Sourdough bread dough tearing problem
Hello fellow bakers,I’ve been baking for a couple of years and generally don’t have too much time to experiment with different flour combinations, so I follow the Tartine recope with good and consistent results. I am on a quest to find the reason behind my dough tearing when I shap... | I've had the same issue when
I've had the same issue when my starter is kept in the cold for too long. Yeast populations go down and lacto goes up, so things get too acidic. You can take it out of the fridge a couple 3 days before needed and feed it a few times to get yeast back to normal numbers. Question - have you n... |
Gaping hole
As an extension to the 'an alien came out of my oven post', I have just cut open said alien to see what it is like inside.This funny hole seems to have pushed the lower part of the dough outwards, but I'm not sure what caused the hole in the first place. Just to mention, I think I over worked the dough befo... | I think it's a combination...
Too little heat under the baking loaf and possibly a lax degassing and folding problem, that when combined with a tough dry dough skin from too long in the banneton... and no where for the expansion to go. Q How long was the dough in the banneton and how was it covered and where was i... |
Yeast Water as a replacement for Osmotolerant commercial yeast?
Reading through the immense volume of wisdom-packed forum threads on yeast waters - this site has to be best baking resource anywhere - it occurred to me that as yeast waters are cultivated with fruit, their yeast varieties are likely to be osmotolerant (t... | I don't know much about yeast water
I don't know much about yeast water nor osmotolerant commercial yeast but I must get round to YW one day.I'm wondering about it's health benefits too. |
Sticky sticky dough
Hi, I'm new here :)I've been making commercially leavened bread for many years, and last summer decided that sourdough sounded like a fun new challenge. A friend gave me some of her "impossible to kill" starter and instructions, and I eventually bought Ken Forkish's book (which she recommended).I've... | There's your problem...
"But when I follow the instructions to a T, the dough becomes unmanageably sticky"Perhaps the flour you're using just can't handle the hydration and Forkish recipes are overly generous when it comes to fermentation time.Drop the hydration and watch the dough! not the clock.Why don't you try a di... |
Rye starter-- When is it okay to go into the fridge?
I've been maintaining a rye starter for the past week or so and at this point, the bubbles have gotten smaller (although they are definitely still forming). However, the starter initially was tripling and doubling in size within 12 hours... Now it's day 5 and the sta... | days 4-5 you hit a quiet(er) period
After the initial burst of activity sourdough starters can slow down and even stop. Trick is to slow down your feedings (or even skip a feed or two) to match. Have a read through this forum topic http://www.thefreshloaf.com/node/52917/help-sourdough-starterIf you're going away, your ... |
Any quick sourdough recipes from sourdough starter?
Is there any recipe that i can do with sourdough without having to wait hours? I wanted to make a sourdough bread but from what i saw i need to wait hours and hours even though i have the starter xD because of the work i can't have a day to make it lmao. so i was wond... | Just a matter of scheduling
A higher percentage of starter with a bulk ferment in the fridge while you work. In the evening shape it, final proof and bake. You can toggle recipes to fit your day. That was one example. |
Sourdough starter question about flies
So today i just notice 1 flies around my sourdough starter would this be a problem if a flies poops into my sourdough starter? or it does not matter? Actually i don't know what's going on like dust or flies because i am not home mostly at work xD and i didn't thought about any of ... | Cover Starter
You should exclude flies from landing on your food-they love to land on other things (poop,rotten meat,etc) and they transfer germs to whatever they land on after that. That's why there are health laws about it.Just cover your starter with a paper towel and rubber band or cloth towel and rubber band. Frui... |
Help with sourdough starter
I am new to sourdough. Decided to give it a go last Monday using the method on the KAF website. I started it with KAF White Whole Wheat flour and fed it KAF AP. Per their instructions, I have been feeding it twice a day every 12 hours. It has bubbled nicely but it has never risen. I saw some... | I think you have overfed your starter
Every 12 hours in the first few days? I wouldn't even feed it a second time till it has bubbled up and settled. After which I'd feed again but from here on in only when I see activity. Not too much in the beginning and even skipping a feed or two if quiet. At this stage even if thi... |
Natural Yeast Won't Brown
After a fair amount of trial and error, I've realized that the yeast that I have cultivated at home works great for rising and giving good flavor, but if I use only that yeast, my loaf simply does not brown. My current theory is that my sourdough starter quickly consumes the sugars in the doug... | Browning
Some more information would be helpful. Your formula and processes for making your bread will provide a lot of critical information. Times and temperatures are important.When you write of "natural yeast" are you referring to a sourdough starter (100 lactobacillus to 1 yeast) or are you actually growing a speci... |
First time baking a polenta sourdough. Question...
I have an idea to use pumpkin seed oil. Would you add the pumpkin seed oil when cooking the polenta? Or do you think adding the oil to the final dough would be better?Which herbs would go with polenta and pumpkin seed oil?Thanks guys. | I Wouldn't
I wouldn't add it. But if you must add it, I think it does not matter when you add it. As for herbs, suit your own taste.Ford |
Overnight SD rolls, early bake
I’ve searched a bit around, but not found quite what I’m looking for.Sometimes we find ourselves without bread for next morning and make a dough with IDY that is just mixed, sat overnight, divided and baked.I want to do the same with sourdough, but unsure how to approach it. Ideally, I sh... | You can follow this method.
You can follow this method. Just start it an hour or two before bed and get in a fold after gluten development. Let sit overnight. A fold or two in the morning before shaping. Skip the cold retard.https://www.thefreshloaf.com/node/69828/overnight-heirloom-red |
How to transport starter?
I have a starter that I've been keeping for about 2 years now. We are moving and will be traveling for an entire month before getting to our new place, living in hotels along the way. What is the best way to transport my starter culture? We will be alternating between the car, hotel rooms... | Travelling starter
For a trip of that length, with unknown conditions (temperature, etc.), probably best to dry some. Spread a thin layer on parchment and let it dry, then crumble it and put it in a clean jar with a tight lid.If you were sure of being able to keep it cool (even refrigerated) you might be able to knead ... |
SD starter being gummy?
Here's a question for you guys. I typically feed my starter with rye flour. At the request of a friend, she asked that I feed it with whole wheat flour instead. I've noticed a weird texture difference between the two. Is it normal for the whole wheat starter to be super gummy? I have the hydrati... | What kind of whole wheat flour?
If it is a commercial 'whole wheat' flour it is likely to be pretty much processed white flour with a bunch of bran added back in. Not sure what you mean by 'gummy' (words are so difficult when describing starter texture!), but a 100% wheat starter can have quite a lot of gluten strands ... |
How many starters?
How many starters do you keep going? I maintain two, a 100% wheat and a 50/50 wheat/rye. Would I be fine to keep only the wheat starter and then make the leaven with either wheat or rye depending on the bread I want to make? Thanks! | It's highly subjective
The pros and cons *for you* are very much a matter of your personal preferences, baking style and range, etc. Accordingly, I've had 1 to 3 starters at various times. IMO, no single number is universally best because I adjust the number to fit how and what I'm baking during any given period. |
Unable to score deep enough due to oven spring
I am having an issue keeping my scored pattern on most of my loaves. I have tried scoring deeper, proofing longer, proofing a shorter amount of time, and adding more scores all over the loaf. I thought that maybe my loaves were a bit underproofed and shot up in the oven gi... | A thought or two
pay attention to the skin surface and try to describe before scoring. Dry? Wet and stretchy? Wrinkled?Recipe? (the amount of whole flours and rye can influence the surface greatly) (also hydration)A picture would be a great help. |
Cut doesn't open
Dear all, I need help. Recently, my sourdough has not opened on the cut during the baking.I've been using Hamelman's Vermont sourdough formula with one hand long autolyze followed by hand kneading, 4.5 h bulk fermentation (S&F at different times) and about 12h bulk.Can anyone point me at what I could i... | I see an opened up scoring
Unless you've made others on top which haven't opened. |
Refreshing starter
Hi all,I recently posted a question about a starter from the book "Bien Cuit"--the bread was wonderful! But I have a question about refreshing the starter. The book says to do it every three days, which to me seems far too often than need be. Thoughts? In general, this book takes an extreme positi... | The Subject of Starters
Jeff, this is a mouthful but I think you will find some information in the following text.I think that the subject of starters has consumed more server space on this site than any other. In my opinion it is because people think their is some magic associated with a starter... you know, my great ... |
Broa de Milho - aka my first time with polenta sourdough
Thank you to Ian (isand66) for this recipe. I had some polenta which I had been meaning to work into a sourdough for quite some time. This weekend i thought I'd give it a go. Turned to TFL with a question or two and Ian recommended I should take a look through so... | Delicious with cheese
I jumped the gun and here is a photo of an end piece. Still gummy but this bread goes so well with cheese. I think next time some cheese will go into the dough. There is also a good tang to this bread. Lots of complex flavours coming through. This is a keeper I'll be coming back to time and time a... |
Starter help
hello!I started my first starter about two weeks ago with whole wheat flour and it failed. It was going well for the first five days, and then it just stopped. Now 2 weeks later and it just sits there- very little activity.So, I've read that Rye often works better as a starter. I'm on day 2 and it looks g... | I'm sorry to say
That unless you did something seriously wrong, which I'm sure you didn't, this quiet period you experienced wasn't stopping. It's perfectly normal but recipes rarely warn you of this. I'm guessing that instead of slowing down your feeds you carried on and even increased them in order to encourage your ... |
Sourdough starter got mold on day 5
Hi all,A year ago I tried making my own sourdough starter. It didn't work. I never got any bubbles and I forgot to feed it. Now I'm trying again.This Monday I made a starter from 40 g half plain wheat and half rye flour with 40 g water. Day two I fed with solely wheat flour. Late on ... | For there to be mould so quickly
especially when you haven't neglected it, and have been feeding it, surely sounds like contamination rather than it coming from the starter itself. Make sure the jar and utensils you use are clean. And how about using some pure pineapple juice for the first couple of feeds? |
can I use olive oil instead of bacon grease in Pain au Bacon
I just made the pure levain (no commercial yeast) Pain au Bacon from Ken Forkish's book Flour Water Salt Yeast and it turned out really well. I want to make the bread again (great crust!) but without the bacon for my vegetarian friends and wondered whether I... | It wont taste like bacon
I wont taste like bacon, but sure. Based on the recipe it would be just a normal enriched dough. |
Nitrogen-stressed yeast or mold?
I am not asking "what should I do?" so I think there is no need for feeding schedule, temperatures and stuff.Loose starter, stirred every 2-3 days, been going well for 3 months in winter, but now it's getting warmer.Is this yeast under nitrogen stress or... mold?! It isn't fuzzy enough ... | Looks like kahm yeast
Don't think it's mold. Looks like kahm yeast. It's not harmful and happens when the yeast is stressed. You say stirred every 2-3 days. Is it in the fridge? Are you feeding it? Ideally if it's not refrigerated it should be fed everyday. |
Cold Fermenting and Flavor
I am a big advocate of Bulk Retarding and Cold Proofing. But recently I have been working to improve my baking of the San Juan Sourdough Baguette. The timing in the baking instructions have me working at odd hours of the night. So, I want to extend the Retarded Cold Bulk Ferment time. In prac... | How did it taste?
How did it taste? |
NEWB - STARTER Question
Greetings fellow bread enthusiast! This is my first day on the site. You're comments have been helping me for a couple of years, so I finally joined. Thank you all.I started a brand new Rye Starter.: 50gr Rye/50Gr Montana Wheat AP/50gr water.On day two I found that the cat had spilled my [ad... | So you're making a
50% hydration starter?It's fine but more difficult to judge in this early stage. Lower hydration starters tend to be slower than high hydration starters too.I would have made one at 100% hydration and when viable convert it to 50% hydration.If you're doing it this way I would keep warm and feed once ... |
Dough is too soft
I make this bread with white and whole wheat flour at 65% hydration. It normally comes out very nicely.Last time Dough was too soft to shape and resulted in a more flat bread loaf. I do the steps in this order Autolyse for 45 min, mix Salt and Starter, Rest for 30 min, 4 Turns (each at 20 min), rest 2... | Hi and welcome!
I would suspect that your issue with this bake was entirely due to the extra 4 hours of fermentation time. As soon as the starter hits the flour, fermentation starts, and since there is only so much food (flour) for the yeast to eat, fermenting longer than the recipe is designed for (ratio of starter t... |
Question about starter feeding amounts
Hi, I have been following the Tartine starter feeding instructions: Once a day, add 150g of water and 150g of white/whole wheat flour mix to 75g of starter. That's a 1:2:2 ratio of starter to water and flour that leaves me with 375g of starter. It works well. The bread I make turn... | No need to build in excess
and then to discard so much. By all means build up to the amount you need and make sure you always have some leftover for the next build. Either keep a little in the fridge and take some off to build with then top the one in the fridge back up. Or build a little extra each time and return the... |
Bien Cuit starter--help!
I recently built a starter using the methodology outlined in the book Bien Cuit. One problem--I mistakenly continued to use rye flour instead of changing over to whole wheat after day six of the 24-day process. Will that ruin the starter or is it OK and/or fixable? Thanks! Jeff | No problem, Jeff
Rye is one of the best flours to feed your starter, which is probably why Bien Cuit recommends it as the base for beginning a starter. You can switch it over to wheat flour, if that is what you want, at any point. It might balk for a day or two as the yeasts and bacteria adjust to the new food but it... |
My sourdough starter smells like yogurt is that ok?
Hi,Last Saturday evening, I made a sourdough starter (I named him Michael Bubbly) using a low waste pineapple method of 1/2 cup bread flour and 1/2 cup pineapple juice. Starting on day 3, I fed it every 12 hours but I wasn't consistent on the feeding ratios. I'm conf... | Certainly heading in the right direction
There is lactic acid producing bacteria in sourdough starter just like yoghurt. So a smell of yoghurt will be a good sign. Keep up what you're doing with your new feeds of 1:1:1 by weight. Try to get some wholegrain in there too. Once your starter really begins to gain in streng... |
Don't change what works for you!
I learned a lesson this weekend! I changed how I usually do my add-ins and I think I ended up destroying my gluten network. The whole baking thing this weekend was deemed to be doomed. It started off with an infestation of fruit flies that I have been battling for a couple of weeks. Wel... | Failures are the worst but also the best
Just a quick post of encouragement to remind you that it just makes you a better baker - of course this is also the way you discover breakthroughs. If you don't mix it up once in a while you never discover new things so don't get too upset (there's always another bake in queue) |
How to reduce the starter "in the making"?
This is the first time I am making starter. The recipe calls for an initial 4 oz of water and 4 oz of flour. During 5 days, add the same quantities to the starter, each day. It does not say to remove anything.Problem is that today is day 3 and I already have too much starter. ... | By all means
Reduce the amount. Keep warm (above 75°F) and include some wholegrain in there. Measuring exactly isn't necessary but you want a thick paste. However I understand when starting out you do wish to weigh everything. I find using boiled water which has been left to cool suits my starter but if tap water is wo... |
Will changing the flour affect rise in starter
I have a 100% whole wheat starter. In the morning, i'd like to throw away half and feed it AP flour. 4 hours later it's going into a dough, and be bulk fermented for at least 24 hours in the fridge. Then it's going into the oven. Will I have less of an open crumb if I do t... | I've found that my starter
I've found that my starter really likes rye. So I feed it a mix of rye and white. I make a levain and I normally will just use whatever is in the bread. So if I make a loaf with 60% WW and 40% white, then that's what I make a levain with, changing the flour doesn't affect it. That being said.... |
Feeding the starter after removing some
Quick question, my sourdough bread recipe calls for 2 1/3 cups of sourdough starter. Once I remove this quantity from my sourdough starter, when feeding the starter, do I need to add back the same quantity I have removed? Can it be less/more? | Depends on how much you want to keep on hand
Many posters here are professionals, at one level or another, and need to have larger quantities ready to go. Many are home bakers and bake frequently so they have a decent amount ready also. If you're not making sourdough bread that frequently, you can keep a much smaller... |
You've Just Made Your First Starter & Your Dough Turns To Mush
So you've just spent a week or two developing your first starter using one of the myriad of recipes out there. You might have been lucky and it went with ease or you struggled but finally got it off the ground. Finally after many days of feeding this new pe... | You mean like this hot mess I
You mean like this hot mess I made today? https://www.youtube.com/watch?v=trgqzdImu8gJokes aside, thank you for this post. It really helped to read this. I was very frustrated and was coming here to update my thread when I spotted this from you. I am feeling more positive now and will keep... |
Fresh Milled Flour
I recently bought a Diamant Hand mill and wanted to make sourdough using nothing but fresh milled flour. Everything I have read suggests it is quite difficult to get a good rise with 100% fresh milled flour This was certainly the case with my first loaf, but I am very happy with my second attempt. Ma... | That looks great
I have never used freshly milled flour, can you notice a superior taste? |
Making a New Starter — Alternative to Pineapple Juice
I decided it was time to make a new starter.My old starter had pooped out. I bake infrequently and my starter probably doesn't get refreshed as often as it should. It gets refreshed 8 hours before baking but most of the time it sits for months in the refrigerator wh... | Water/flour mixture pH?
If the addition of the flour to the acidified water moves the pH upward significantly, the mixture may not be as conducive to yeast and LAB growth as intended. Out of curiosity, what flour did you use?this should be an interesting experiment. Paul |
Saucepan sourdough : preheat pan or not
Hi, newbie breadbaker and new member here. I have a question for those of you who make sourdough breads. I made my very first sourdough starter tonight using a pineapple juice method that I found on YouTube. I've been watching a lot of videos to learn as much as I can before maki... | Short answer is yes.
Short answer is yes. |
Dough is not rising, but starter is! Why??
Hello,I'm working on a recipe for a neapolitan pizza dough and tried this one:800g flour (this is the strongest local flour I could find, and had good results so far)460g water (57,5%)60g starter (7,5%)24g salt (3%)total hydration: 59%However, the dough isn't rising. I even tr... | It is a very small percentage
It is a very small percentage of starter - the first thing you could do is increase it. You can also start with a short autolyze (combine the water, leaven and flour and let it sit for a bit, 10-20 minutes) then add the salt. Finally, the salt percentage is a bit high. It may be that th... |
Fascinating Fermentation
I've always been fascinated with the process of fermentation. I find it extremely satisfying when I see evidence of life in my dough and starter. Does anyone else think or feel the same as I do? I'm pretty sure a bunch of you do. I can't be the only "weir-dough". :DI just wanted to share this q... | Here's mine
I did this one recently. It shows my Rye starter on the left and wheat on the right. I was taken over 12 hours.
12 hour race.
Video of 12 hour race. |
Yeast Water - Part 3
The yeast water experiment continues. I tried out the Currant bun recipe again, with a few tweaks. They didn't turn out to well last time (see my blog post here for details and pictures) and indicated the need for a few changes.I didn't change the recipe / formula itself really, but did add 1/8 tsp... | Those look freakin' amazing!
I am not usually a fan of buns like this, but these are making me drool a little bit... especially with you saying how good they tasted as breakfast.That's great that you've not just maintained, but have matured / improved your yeast water. I'm carefully noting the need for warmer / longe... |
Strange yeast/mold appeared on my starter
I usually feed my starter everyday. I keep it in the kitchen at room temperature. I feed it with rye.About two weeks ago I left it unfed for a couple of days (the cleaning lady had put it in a drawer) and a strange layer appeared on the surface, very different from other occasi... | Looks familiar
I ferment milk kefir and that culture looks very much like one that grows on top of my milk kefir when I let it go a few days or on my kefir cheese. I just did a quick google search and it is called Geotrichum candidum . Take a look at some google images and if you let it grow, it will look like those pi... |
First post of a couple loaves with descriptions
Hello, I have been lurking for a long time here and decided to try to add to the collective knowledge as well as possibly gain some as well. I typed every thing up in Imgur and will link there. Ill talk a bit more about my baking experience here and hope the comments come... | USDA high altitude info
https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/safe-food-handling/high-altitude-cooking-an...Welcome! |
Failed sgain
So, I started trying to make PR's SF Sourdough and have been learning. My problems first started with shaping and a wimpy loaf. Today, I thought I had it. I had really good surface tension but the crumb came out dense. It has a mild sour to it, but I think I baked it too soon.I let it proof for hourd after... | Interested to see difference
with this loaf versus the loaf that you're final proofing in the fridge.What's your actual baking process? Gas or electric? How are you introducing steam into the baking? |
Unpredictable Sourdough Starter
Hi all,I've made a few attempts with making my own sourdough starter in the past several months. I've found that my starters are very fragile and unpredictable. I typically aim for a 100% hydration starter fed with 2 T KA AP flour and 1 T rye flour. Our kitchen stays mostly between 70 an... | Can you elaborate more on your feeding routine?
The 2 T of wheat and 1 T of rye would only weigh out to a few grams - is that all you feed it? Or are you increasing the amount with each feeding? A good rule of thumb is to roughly double the volume of the starter with each feeding. Also, if that's all you're adding t... |
Sourdough bread without ear
Hi Bakers, I've been making sourdough bread for about 1 year and the bread taste delicious but I am not able to get the ear, I am not using the dutch oven but baking stone and I spray water to create steam before bake. Is it possible to get the spring without the dutch oven?
20220215_140122... | Clearly, you're getting
Clearly, you're getting plenty of oven spring. My guess would be that the crust is baking out quicker in the open oven than it would in a closed vessel, such as the dutch oven. This probably prevents the ear from developing. Do you have a turkey roast pan? Before I bought my dutch oven, I baked ... |
Can Someone Explain the BBGA Soaker Table
Can Someone Explain the BBGA Soaker Table? Have am in the process of making a spreadsheet to calculate dough. I want to set it up according the BBGA standards, but I am unclear as to how the Soaker table is calculated. The BBGA has a published pdf file on their website indicati... | It seems to me
That it's not standard. Or there is no standard. Some might break down a recipe into dry and wet ingredients then go onto splitting that up into what goes into the Pre-Ferment, starter, soaker etc. However here it seems when broken down the dry ingredients of the soaker is a percentage of the flour and s... |
Yeast Water fun - success!
I ramped up the yeast waters again (apple and plum), feeding them with just fruit and water, no honey this time. Then I made starters with them again. The apple yeast water was very active again, more than doubling if left for the right amount of time (this varies, but seems to be six to eigh... | Good idea to make starters
with the yeast water. The two times that I used yeast water, I don't remember making a starter with it. I just remember both of them turning out like bricks even though they tasted good. |
How much sourdough do I need
I am new to using sourdough and I am trying to find out how much sourdough I would need for my family's needs. I have 6 kids and do a large batch of no kneed bread dough twice a week that I can bake 2 loaves fresh every day. This batch would use 4 cups of sourdough. All the instructions I h... | Just keep it fed and it'll be
Just keep it fed and it'll be good. Frequent use = frequent feeding, and starters like that. Trouble usually comes when it doesn't get used regularly and doesn't get feed regularly. Once a week bakers, like myself, get by by keeping starters in the fridge, or keeping a very small amount to... |
Forkish's Field Blend #2 - added yeast or no added yeast?
Forkish adds yeast on top of the leaven for his Field Blend #2. Is it really necessary to add the yeast or can I turn it into a straight sourdough? What's your experience? | I've done it both ways
up to you really. Might be a tiny bit lighter with the yeast added. Its been a while since I have made it though.Happy bakin' AbeLeslie |
What % of Dough is lost
What % of Dough is lost in the process? Let's say I mix a 1000 gram dough. Considering I scrape as much of the dough and ingredients out of bowls and off of the utensils, how much loss should I plan for? I realize there is a variance, just looking for a consensus from other users. I guess it's b... | Weight loss depends on how
Weight loss depends on how much liquid is in the dough. I make a sourdough at 82% hydration, and I lose ABOUT 18% dough weight in the oven (550 dough comes out at 450 cooked and cooled bread). As to your other question, if you have bowl scrapers, it's pretty negligible loss. Although my ba... |
Levain Bread with Yeast
Reinhardt uses yeast often with Leavened bread. In the past I have stayed away from yeast and used only natural levain. I guess it is a "purist thing" with me.Today, I baked a recipe (Sun-dried Tomato Bread) that it one of my favorites. It didn't rise as much as I would have liked. Heck, they ne... | Summertime I make bread
Summertime I make bread around my golf schedule. To do that I've been using commercial yeast. I do a preferment, about 50% of tdw, which includes about 15% starter - around 100% hydration. Let sit for around 6-8 hrs, then continue with the yeast and the rest of the build. For more sour, I use a ... |
How to use Litmus Paper on Starters
I would like to check the PH on my rye starter. My starter is stored @ 100%.I bought some litmus paper and rubbed some of the starter on it, but it doesn't change color. It should be acidic according to the smell.--Dan | You could try mixing with
You could try mixing with some water so there's more liquid. Water is neutral, it won't change ph and you may get a better reading. |
gluten-breaking starter
Hello everyone. I've seen a few posts concerning wicked-eating-protein, supersour-dissolving gluten, lazy never fermenting starters, but never had any problem with mine. Until now.Starter looks, smells quite fine. I keep it at room temperature, feed it twice (or three) times a day (20% inoculati... | It sounds like your bulk fermentation
might be too long. How long do you bulk ferment and how long is your final proof? A detailed post on your method and ingredients would be helpful to figure out what is going on. |
Flat flat sourdough (via Tartine recipe)
Hi All,I'm a long time reader of The Fresh Loaf, but finally posting as I'm running into a problem I've not had before.I've been baking variations on the Tartine country loaf for about two years now, all mostly successful (minus the occasional few I've let it over-proof out of l... | Is the dough being folded and shaped
during this resting time to retain dough integrity or just allowed to lye there and relax completely?What is the recipe?Details on the maintenance? |
Starter not rising
I am new sourdough and baking and struggling with my starter. It isnt doubling in size but bubbling. I'm on day 8. I've followed the attached recipe and have been discarding and feeding every 12 hours for the last 3 days. http://www.sbs.com.au/food/explainer/make-your-own-sourdough-starter Any idea w... | Page not found
Can you give a brief description of your starter feeds? What does it smell like? |
Losing Elasticity During Bulk Fermentation
I'm new to sourdough baking; I have been baking OK yeasted breads, with a high percentage of whole grains and correspondingly high hydration,since before the pandemic; they are OK, sometimes pretty good. Now I am trying to use a 100% rye starter, Nearly all the breads colla... | Hi Louis
Hi Louis,The pan loaf came out great, despite it not going according to plan. That crumb looks good.In my limited experience, I went through many failures before I finally got good oven spring. I believe your hunch is good. I have never used an all-rye starter, but I know that when I used rye in the early stag... |
Just revived my starter after 5 weeks in the fridge, would love a little guidance
I've been out of town for about 5 weeks, and now that I'm back, I just pulled my starter out of the fridge and fed it for the first time. When I removed it from the fridge, it had a very thin layer of liquid on top, which I poured off. Th... | Also, forgot to ask -Can I
Also, forgot to ask -Can I start baking with it less than 24 hours after the first feeding, or is it recommended to wait a few days? I just tried the float test and it's floating nicely :)Some images: |
Is my starter bubbling from yeast or other gas producing bacteria?
So I made a starter sometime at night. In the morning, I fed it. The next morning it was bubbling and I fed it again. 10 hours later it started gathering a layer of hooch and an acidic smell. Now, I did hear that the first couple days the bubbling is in... | Smell?
Can you detect any "off" smell? If it goes from strength to strength then fine. Some starters do depending on certain factors. If however after further feeds it goes quiet then the initial bubbling up was of the bad bacteria. Trick is to slow your feedings down at this stage and pick them up again when your star... |
Oat and apricot bread
For these sweet breads I like a tight crumb for toasting and easy spreading of jam and butter, so if that is what you are also looking for, be as aggressive as you like with handling.It is even better with walnuts instead of oats, but this way is allergen friendly.Strong white flour 60%Rye flour ... | When did you add the oats?
Looks yummy! I'm surprised to see oats in the crumb. Oats tend to disappear in my breads, but I usually add them at the autolyse stage or presoak them. If they are added later, how much texture do they retain? |
Cannot get starter to double in under 12hrs
I am on my second attempt at making a starter; first one was overcome with bad bacteria. The latest was started with pineapple juice and WWF. It has been three weeks and I cannot get the thing to double in under 12 hours. The last couple of days I have been retaining 25g o... | You've got a starter, you just need more time.
It appears to me that you have a lovely starter there. Congratulations!A starter with a lower than 100% hydration will be slower to double in bulk, from my experience. I THINK this is because it simply takes more power to push up a stiffer dough.Another thing to consider... |
Using Starter or Leaven?
I've been making sourdough mostly based on the Kitchn recipe which says to prepare the leaven using 1 tbsp fed starter with 75 g water and 75 g flour. However I've seen other recipes just calling for a scoop or two (I've seen 1 cup, I've seen 150g) of the starter I've already been feeding daily... | Depends on how you keep your starter
I keep a 100% hydration starter in the fridge and get it out on Friday night before bed, stir it up add 75g flour (wholewheat in my case) and 75g water then use it in the morning as it peaks, then the little I have left goes straight back in the fridge unless I'm feeling generous th... |
Percentage of Seed to Levain
Let's say the Total Flour Weight in the Total Formula = 1000g20% flour of Total Flour Weight is used in the Levain. So that = 200g flourSo in a 100% hydration Levain there should be 100g Total Flour and 100g water.You want to inoculate the Levain with 10% seed that has a hydration of 100%.... | To make your 200g levain it
(double post) |
What percentage of Diastatic Malt
What percentage of Diastatic Malt should be added?King Arthur states 1/2 to 1 tsp per 3 cups of flour. I called and spoke with a lady at KA and unfortunately she was not experienced in that area.Here's where things get unclear.1. I use KA bread flour so I assume there is ample malt t... | Of you like to see
Some pics of what too much can do you be surprised - it turns bread to mush. best thing would be to start even lower than the amounts you sited (they seem a little high) and then work up. Don't expect too much it's job is to help the crust and does a good job but to the detriment of the crumb so mo... |
Yeast Water Troubleshooting
Yeast water seems to be a popular topic over the last couple weeks so I thought I'd throw my question into the ring:Started my yeast water culture 2 weeks ago tomorrow, using Dabrownman's Yeast Water Primer. I've replaced the fruit once, according to the instructions, and I'll be making the... | this is what I do...
1) I use 1/2 an apple, any kind works but for some reason Granny Smith does really well. I use filtered water. I use a quart glass jar and put about a pint of water w/the 1/2apple2) The minute the fruit chunks quit floating you take them ALL out and replace with another chunked up apple ...leave on... |
Got yeast water - now what?
I made a couple of yeast waters from plums and apples from my garden. Yesterday when I shook / stirred them they nearly exploded out of the jar, so they are nice and 'sparkling'! Now I need to figure out what to do with them. I've read the primer on here about yeast water, but I'm still not ... | Take a simple bread flour Sourdough recipe
Where the starter is 30% or higher (no definite rule here but a higher percentage starter for a first loaf might be a good start). Simply swap the sourdough starter for a yeast water starter by mixing together the flour + yeast water and allowing it to mature. Needs warm temps... |
Advice needed regarding gluten development for Sourdough
Hello all,I've been having some problems lately when it comes to getting my desired level of crumb openness with my sourdough loaves.After having tried everything from rebuilding my starter to get a more active one (I was having problems getting expansion during ... | more info might help
There are more possible factors, but the first one that comes to mind is the flour(s) you're using. It's easier to develop gluten when there's more to develop. |
Analysis of my toasted buckwheat porridge loaf
Hi everyone - I recently made this bread, which I believe I first read about on this forum:https://breadtopia.com/toasted-buckwheat-porridge-sourdough-bread/Wanted to share my experience and see if anyone has any tips. First, I am a pretty experience sourdough baker at thi... | Analysis and Tip
Analysis - Excellent!Tip - Repeat! Bon Appetit. |
Reviving Sourdough Starter
Hello!Throughout the craziness of summer, I haven't been giving my sourdough starter enough love. I've been keeping it in the fridge for about a month and then taking it out to feed it. However, now that I am ready to get baking again, my starter seems to be a bit off. After I feed it, it doe... | Starter Killers Unite!
I'm very good at killing starters and this sounds like you've killed it.However, wait for someone more experienced to give an opinion before you chuck it out and start again, although you may as well get another one going in the meantime... |
Advice for leathery and chewy crust for sourdough bread
Hello all,I've been baking bread for about 2 years and have yet to find the solution for a leathery and chewy crust. Here is a link to my bread. The one with the lip/ridge in the middle is made with AP flour. While the pic with a circle scoring is made with bread ... | Bread from Tartine is also
Bread from Tartine is also not crispy the next day. Unless you leave it bare on the counter. Moisture migrates from the crumb to the crust as a loaf sits. Alternatively, you can put an old loaf back in the oven to crisp it. |
100% Home-Milled Sourdough
So today is a good day for me. I've been on a bit of a roll with the bread as of late, as I have adjusted my process a bit. So, I decided to test my luck and go for a 100% whole grain loaf. I mill all of my whole grains and normally don't go under 50% whole grains, but I have yet to have this... | Wow! Perfect crumb. Great
Wow! Perfect crumb. Great looking bake. Thanks for sharing.Happy Baking.Ian |
How to quickly get an active starter?
I only have time to bake on the weekends. Today I mixed 1/4 AP, 1/4 whole wheat, and 1/2 water and left it on the counter with a towel on top. Is there a faster way to get it to bubble by next Saturday? | Are you measuring by volume or weight?
Warmth and carefully timed feedings. If you can get your starter to above 75F and feed at the optimal time then very possible.If you're measuring by volume then you may have made it overly hydrated. Ideally it should be a thickish paste. Allow it to bubble up and then settle. May ... |
does Anyone know the Taste of authentic San Francisco bacteria and has real S.F Starter to share please ?
Greetings sourdough friends !Does anyone here know the exact authentic taste of Lactobacillus Sanfranciscensis and has a real live and pure San Francisco culture going for sure, without contamination ?I still strug... | how could anyone be sure?
I don't know how anyone could be sure they have l.sf without some sort of advanced degree and a microscope. Is it even possible to have only one variety of bacteria in such a complex bio-environment? Sounds like a question for Debra Wink. |
White sourdough in a loaf pan? Would love to duplicate a loaf of my favorite bakery's sourdough loaf
I live in Phoenix, but travel to see relatives twice a year to Ottawa, Canada, the city where my favorite bakery lives: Art-is-In. I'm in love with their bread, specifically their sandwich loaves of white sourdough and ... | Breadworx
Check out our own Trevor Wilson's Breadworx website. He has a sourdough pan bread recipe with accompanying YouTube video. Great website for anyone looking to create great bread. He has his own approaches which are refreshing and easy to follow. Cannot recommend highly enough. |
When is a sourdough cooked sufficiently?
i am turning into a very needy newbie! I have just made Drogon's excellent sourdough recipe and have produced an impressive- looking loaf but I would appreciate some tips on how to tell when a 100% wholewheat loaf is perfectly cooked. Having some experience with loaves that were... | What temp is your oven at?
I bake in a preheated dutch oven at 475F. I bake for 25 minutes covered and about 20 minutes uncovered. Something does not sound quite right if you are baking for 107 minutes. |
Hi Dabrownman! I wanted to pick your brain...
I've been having a ton of fun with my bakes this summer. I've been using your "rule of 7's" method of building my levain and it's been working flawlessly -- much smaller quantity of stored culture in the fridge; great flavor to my SD breads; and my culture's never been h... | I have made YW
in cooler temperatures. Just takes longer. And like a sourdough starter, where the initial bubbling up needs warmth and takes longer but once it's viable and strong it doesn't suffer as much in cooler temperatures, you'll find that YW will react in much the same way. Once viable its more hardy. Warmth is... |
New Sourdough Starter is Doing its Thing
I started a new starter about 3 weeks ago, using fresh milled, whole wheat. I was worried about it as 5 days in, it still was doing nothing. Day 6, it went nuts. :) It smells unlike any other starter I've smelled before. It has a sweet, fruity smell with no notable sourness.... | Looks good!
Keep baking!-Gordon |
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