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Old dried sourdough flakes I have had some dried starter in the fridge now for about 5 years. Would it be O.K. to try to reactivate it or should I get some new starter? I made it myself and am trying to get back into bread making after a long pause. Thanks	I did try to google this I did try to google this question but got conflicting answers.
First Good Tartine Loaf Howdy! Me again. I was the one who did all of this stupid stuff. I finally realized my blunder was reading the Celsius side of my thermometer...please don't ask me how I made that mistake so many times! It's terrible, I know. At any rate, I finally made something worth showing :D I also just wan...	Nice! Great job!! Looks very good. Glad to see you've stopped killing off all your yeasties :)Looking forward to seeing your next bakes.
New starter... Hi All, I have a new starter made of rye flour. It was hard to make it active, since is winter here in Chile and my kitchen is quite cold. But currently, it looks like this:I am feeding it every morning and I want to move it to the fridge, because I won't be using it everyday.Is it ok to store it know? H...	Just do it Once you're sure its viable, stick it in the fridge.All my starters live there and I don't feed them unless I use them. However, I am using my wheat one 5 days a week, spelt 3 days a week and Rye 4 days a week..However, before I was baking so regulalrly they lived without an issue for a week or 2 between use...
It's worked!!! New refreshed starter yesterday, amazing bread today :)Fingers crossed for tomorrow now!I've refreshed my starter again, using 100g starter, flour and water.Let's see what happens next :)Thank you ask for all the advice yesterday, I was very disheartened but am happy again now :)Karen x	yay! Great when that happens! Mini
Reviving a refrigerated starter Hello,I just got started baking my own bread with natural leaven following the instructions from Chad Robertson's Tartine Bread book.The first loaves, though far from perfect, were delicious and convinced me to keep baking my own bread regularly.However I have no time to bake on a regula...	Doesn't sound dead at all :) Rest assured the starter is just waiting for you. Hello little beasties!Just scrape back the top skin if any and get a whopping teaspoon of the starter underneath. Put it into a clean jar and add equal or double the amount of starter with water and add flour to thicken to your favourite ...
Cardboard Bread We've recently returned from a very enjoyable walking holiday in the Somerset Levels/Quantocks/Exmoor (South West England) - the weather was lovely the scenery was superb and the accommodation (B&B) was the best we've ever stayed in. The owner of the B&B was an ex-chef and the food was absolutely fanta...	B&B food ... It's a bit of a balance for a B&B to do everything right... I've spoken to a few B&Bs that I know with regard to supplying bread, etc. but all declined - they either want sliced bread for their toasters (which they get from the supermarkets) or buy frozen rolls, etc. Very few want to make their own fresh e...
Using stinky starter I love to make sourdough pancakes with my extra starter, and wonder if it's possible to use starter that smells like acetone for pancakes? I know how to revive the starter, but most of it will go in the compost and I'd love to use it if it's possible. I assume the alcohol smell would evaporate when...	The acetone smell is usually found in all white flour starters. I use all white now and then and I would agree that it does not smell so appealing as my rye starter, however when made up and baked the bread is lovely .............. so maybe don't worry about it?
Creating new starter so I have a 60% hydration rye starter that is 20 % 60-65% and 100%. mother, water, flour. It was actint very nice at 100% hydration, but after the change its now very slow. But the change is still new, so it's still probaly adjusting. Iv been feeding it at 50g of flour. Not sure if I should scale u...	Going from a 100% hydration to a 60% hydration slows it down because there is less water and water provides mobility. Gas bubbles stir a wetter starter more than a stiff one so the yeast and bacteria can reach flour food faster. Thickening a starter can often double the time it takes to be ready to use. (A great way...
Calculation troubles maybe you fresh loafers Can help me with my pore math skills. if you have 215 g of leavin in a final levain build and want to build up to that, how do you caculate that If it's 20 percent starter, 60 % water and 100% flour. In other words how much flour water and starter do you need to total 210 gr...	Divide it by 5. That is, if you want a 100% levian.So you need 215g of levian. Divide by 5 and get 43. Use 43g of starter then double that 86g flour and the same again, 86g of water, mix, stand and wait a few hours and you have 215g of active levian ready to mix into your dough.If your starter is 20% of the mix and you...
Sourdough starter Hi,My sourdough starter is 2 yrs and since I live in Mauritius where it is very hot these days, it tends to peak really quick which means that I can't fit it in my baking schedule..tried to use cold water for my feeding but even this did not work...I am really desperate for any advice?! Clarel	Hot weather Clarel, 24-31C is a normal temperature range for starters, ideal even. I keep mine at 27-33C after feeding them.If you want your starter to peak slower, then feed it 1:10 or 1:20 and keep it stiff (50%hydration), not soft (100%hydration). Adding 1-2% salt will slower the process as well.If you want to keep ...
Nutrition Facts and Sourdough So I'll be 30 in a few weeks and I've decided that I should start watching my diet/weight. Most of the bread baking I do these days is just routine, high-hydration sourdough. I did some digging around, but couldn't find an answer to the following question: Is the calorie content of bread s...	I think the calorie count is I think the calorie count is the sum of the ingredients. I had a friend check weight watchers points for different recipes, and they came out the same. I think the impact on weight comes in two ways. First, to the extent you use whole wheat, you may feel fuller eating each slice, thus yo...
Searching for tradition old school style French country loafs. so iv been baking for 2 months now and am having ok success. Im trying to find some formulas for traditional pheastant style french/ Italian bread. More so french. i mill and sift flour to achieve roughfy 87 % extraction flour, as well as 100 whole wheat. ...	Here's some info I trained with Gerard for a short while back in the summer/fall of 2014. I've lost my old notes so I'm just going by memory here -- so take it for what it's worth.When I worked with Gerard he'd abandoned the three-build process in favor of a twice-a-day feeding schedule. I believe he did this more to r...
Just received starter Just received some sourdough starter from King Arthur and was wondering if anyone knew the answer to this. The directions are pretty clear. Feed, 8 to 12, discard half, feed, 2 to 4, cut in half, feed and then another 2 to 4 and then used or refrigerated.I have to work so if I am not dividing with...	King Arthur starter the only way to ruin it, is to not feed it. I got their starter about a year ago because sadly, my starter was attacked by fruit flies! I waited for summer months to be over and began in the fall and didn't want to start from scratch. I guess it's cheating, but eventually becomes your own starter, f...
creating a starter from fresh bakery sourdough pizza dough? Hello all,I had a starter that I used casually for about a year. Then things changed, and I neglected it, and it's no longer with us. I'm trying to get back into making sourdough, and instead of trying to make one from scratch again, I thought I'd ask local ba...	The oldest SF bakery since the gold rush days uses old dough for all of the SFSD bread - Boudin.. So any sourdough bread dough is already nothing but old dough. Your starter is done. Just let it ferment and then take a piece and feed it flour and water and let it ferment - that is all there is to it.
Sourdough Success!! None	how do I? How do I add a second picture?
The old fashioned cattle drive After watching so many old cowboy movies and tv shows, I became interested in the old fashioned cattle drive, and what it took to feed the crew of cowboys. The average cattle drive consisted of 1000-2000 head of cattle being moved along by a crew of 12 cowboys for a 1000 mile drive. I rea...	I'm sure it wasn't fed everyday and was more likely a few low hydration lumps of sourdough packed in large 50# sacks of flour to be hydrated when preparing for use after setting up camp. Cookie more likely drove ahead and set up camp for a day or two waiting for the cows to catch up. In that time a good number of lo...
shaped loaf too early, now what? I decided I wanted to get my dough going a couple of hours before last night. I thought I could achieve the bulk ferment in those 2.5 hours but the dough was still pretty dense at the end. I was eager to go to bed so I went ahead and shaped the loaf and put it in the fridge in a proofin...	I would be tempted to reshape them and let them proof at room temperature so you can keep an eye on them so they don't over proof. I did something similar on the weekend and baked my loaves at 50% proofed and I got great oven spring. I got the idea of the 50% from one of Dab's posts where he had shaped cold dough that ...
My loaf was nice but soft and looked like normal not sourdough loaf i am really happy with this but confused.I used a base recipe of600 g flour360 water 240 starter salt and. Cooking oil and a blob of honey I was really busy and kneaded in the sunbeam maybe about 7 mins and a light bench knead . Then rest an hour or s...	Temperature What was the internal temperature of the loaf when you removed it from the oven? Did you let the loaf cool before cutting it? Internal temperature of loaf should be 195°F (91°C) or more when done. Letting the loaf cool before cutting it will keep it from having a too soft crumb.Your oven temperatures are ...
Can kneading be bad? Hi all.I'm making like my 12th batch of bread (good breads til now:). Learning...So far I've been following a recipe of a white sourdough heart bread (64,8%).As the recipe, I've been using a mixer: 1 minute mix \| 20 min Autolyse \| 4 min knead (mixer).Today I choose to get my hands on. I must say th...	kneading bad? Well my dog doesn't like it when I knead her. :)Actually you can knead wheat dough a long time and still not hurt it unless you're packing in the flour. Machines can over knead, hands do not. I think you will see with your results that hand kneading is not only fun, your breads will improve too. For j...
drying starter Hello. As an experience I'm drying my starter. I spread 50g of it in a paper, covered it with a very open cloth, and let it dry at normal room temperature. It took about 72 hours to dry (climate is very humid). My question is: it is normal a odd smell in the dried starter? The live SD is fruity scented, ...	describe "not well" When it takes that long to dry, I feed the starter first.
Getting a good rise and texture on whole wheat sourdough Hi all,I'm fairly new to bread and sourdough, and have been making whole wheat sourdough every other week for almost a year. The bread flavor is pretty good (well I forgot to add salt on the bake I'm sharing a photo of, but otherwise good!) and it develops a lot ...	Welcome! and questions. Welcome to TFL.1. What country are you in? (This is an international forum.) It does make a difference because flour varies so much between countries.2. What kind of water are you using? Bottled/purified, bottled/spring, well water, raw municipal tap water, filtered municipal tap water, what kin...
Weak Starter Troubleshooting? Hey, all - first post! Threw together my first starter exactly a week ago, but I'm not sure about the results. My concern is that my starter seems like it doesn't like to be fed! I was under the impression it would be come exponentially more vigorous with additional feedings, but it see...	Welcome aboard! And welcome to the weird world of sourdough. :) There are lots and lots of posts in these forums about the stages that a new starter goes through, and when to feed (and how much). Try a search or two.
Should the levain must have the same hydration level as the final dough? Hello,I have a doubt about the hydration level of levains and final doughs. Should they both be the same? Should the levain must have the same hydration level as the final dough?For instance, let´s say I have the following:Starter => 100% hydratio...	"Which one is the correct "Which one is the correct approach? Or both of them are equally good? Is there any advantages of one approach over the other?"In my opinion you can make your starter, your levain, and your final dough whatever hydration you wish. There is no "correct" approach. If it works for you, it IS the...
How much starter should I use in a dough? Hello,I've been baking sourdough with varying degrees of success for a while now.One thing I still haven't worked out is the effect using more or less starter has on the loaf.For instance, I could make a loaf with 500g of ripe 100% starter, 750g of flour and 400g water. And I c...	I would expect the second one I would expect the second one to take longer to prove, that is what I experienced. I plan to work out how to do it in summer as my loaves need to wait for me to come back from work to get baked.
Making Bread More Sour I have been using this recipe for a while. http://www.thefreshloaf.com/node/33725/my-basic-sourdough-bread-recipe What can I do to get my bread more sour?	I have had some luck using I have had some luck using small amounts of starter ( 5 %) and long ferment times at cool temps ( 64 F ), and have also done well using small amounts of starter and doing final proof at high temps ( 95 F ) though you really have to watch it to avoid overproofing.
Looking for a certain sourdough recipe... Hi everybody. I am looking for a specific sourdough recipe that will fit my bakery schedule. I work about 6 hours per night. I know a good sourdough takes time...im looking for a recipe that will allow me to make the dough (mixing, stretching and folding), and then allowing me ...	you might need to make your own recipe.. But my daily bread here is mix/kneaded in the evening and left in tubs in a cool place overnight (18°C) then 8-10 hours later I scale/shape/prove it (mix of couche, banetons & tins) and 1.5-2 hours later it's into the ovens...Nothing special and I make a large variety of loaves ...
Can you check my sourdough percentage math? I'm not new to percentages, but I'm new to sourdoughs. I don't know why my brain won't wrap around this so if you guys can double check my math I would appreciate it. I want to make a sourdough at 70 percent hydration with 20 percent of the total dough coming from the starter...	Bakers percent If your starter is 100% hydration, then it's composed of 120g flour and 120 water. If so I calculate your overall water as 120+385 = 505g, and your total flour weight is 120+551 = 671g. That yields an overall hydration of 75%. Your salt, however, at 24g is nearly 3.58% which is high. Salt is typicall...
Loaves flatter after not using SD starter for two weeks I got two SD starters: one white wheat and one organic spelt. I've been using both for a few months and they've been working well. A few weeks ago I went away so I couldn't use them during that time. They were stored in the refrigerator and I think they were fed a...	I'm not sure why your loaves are ending up flatter. My starter lives in the fridge and hasn't been fed for almost 5 weeks now but i still get really good spring.Does your stater rise easily when you feed it?
Tartine: Another Bake, Another Flub...BUT Ideas Hey, me again, the dude who made gummy bread with a weird crumb color! I've realized that I've got to figure out a better system for myself because I work two jobs at the moment. The first is from home, the second is cooking in a kitchen. I get off the day job at 4:30 the...	I would shape into the fridge.. DG - If I were you I'd shape it before getting it into the fridge. Even if your time is tight and you only get a 15 minute bench rest between. It will make your life easier. You'll get home around 10pm and turn on the oven to per-heat. Then throw the cold dough straight from the fridge o...
New to Sourdough Right now I have my first starter going at home. I made it with equal parts flour and water (and yes I cheated and added a pack of commercial yeast). I have been feeding it daily but I am not sure if I should be feeding it daily? Some websites say to feed it daily, twice a day, every other day. I m...	Sourdough You didn't cheat by adding commercial yeast, you slowed the process of making a sourdough starter. I suggest you start over. Try the "pineapple solution" method. Search for it in the search box, upper right of this page.Ford
Moved to Florida - Starter Rises fully in less than 2 hours So I recently moved to Central Florida on the Atlantic coast. I've also been baking a lot more since I'm afforded more time off with my new job. I have a good problem I suppose - my starter is tripling or so in a little less than 2 hours. I've been keeping the...	77 dF \| 83.4 dF 77 dF is the recommended best fermentation temperature for sourdough. 83.4 dF is the center for yeast fermentation. Lower temps favor Lactic Acid Bacteria while slightly higher favor wild yeasts. Your water may also make a difference in the fermentation rate.
overfermentation Hi thereI slept in the other day and I thought my dough was overfermented. It more than doubled and grew out of its container. I think it had been going for about 16 hrs. Surprisingly, it turned out normal. I had my usual oven spring and crumb. Can anyone explain what could have happened? Thanks...	Only explanation It wasn't over-fermented. Depending on how much starter, if the starter was young or mature, what kind of flour and hydration it might be quite ok for a dough to double or more. Proof is in the pudding.
starter suddenly hyperactive I have had a fairly benign 100% hydration starter for last several months, feeding it 25% rye, 75% apf. Feeding 1:3:3 ratio roughly ever 8-12 hours, sometimes it'd be almost 24 hours, but didn't seem to impact strength much. It just happily chugs along, gets a little bubbly, barely manage...	not quite Hey, thanks for the reply. My original post was not detailed, an attempt was made to keep it brief with enough details to be useful. More details for you now :)I've had the starter for last several months. The 8-12 hours feeding has only been last 2-3 weeks, as I wanted to make a "strong" starter and compar...
Questions about preferment for SD starter I started to make sourdough bread a few weeks ago, and I have found my bread too sour especially after it's put there for over 1 days.I searched around and i see lots of suggestions like avoiding overnight bulk ferment, feeding the SDS more frequently and with higher ratio of f...	I understand the rest but why I understand the rest but why 'Keep your starter with less wholegrains' helps as well? i heard people recommend using wholegrains/whole wheat because it makes SD STARTER more active, so that it takes less time for bulk ferment and that makes bread less sourSo seems i can keep preferment a...
Shaping Question I've had a longstanding problem with my shaping technique, and I'm hoping you all can help.Description of how I shape the dough: (1) Turn out of fermentation bowl and bench rest for ~15 minutes, allowing the dough to relax into a flattened circle shape. (2) Roll up the dough circle from right to left...	too much flour maybe on your counter Are you maybe using too much flour on your counter that your doing the shaping on? Try dampening the counter instead of flouring.
Freshly Milled Flour Question Hello!I recently bought some freshly milled flour from a local Los Angeles mill called Grist and Toll. Since this is my first time baking with freshly milled flour, I was definitely encouraged to first try substituting some of my store bought flour with a little bit of the freshly milled f...	Fresh-milled vs store bought Wow, what a difference! I'm wondering if your store-bought flour has any additives (conditioners like lecithin or ascorbic acid) which would make a difference too. And I'm a little puzzled - you said "Both the white and rye I bought from Grist and Toll is a whole grain", but I don't underst...
tartine brick - overproofed? Hi all, pretty new to bread making, I've been following the tartine recipe and attempting to use Great River Milling AP flour, which is really a whole wheat with I think something like 80% of the bran removed? Anyways, two loafs have now turned out dense and flat. I'm bulk fermenting at abo...	Probably over proofed I bake a Tartinish loaf about once a week. I used to have a lot of dense flat loaves. Now I usually retard over night after two hours of room temp bulk ferment with the stretch & folds. 4 hours of proofing even at 70 degrees with cool dough from the was too long. I start heating my dutch oven at 2...
Alkaline water & starter I'm making a gluten free sorghum starter and it's not doing too well. I read that yeast doesn't thrive in alkaline water, which I have and have been using (home filtering system that makes alkaline water). I don't want to my chloramine treated tap water. I know that bottled water is often just ...	First of all... What is the pH of the water? What are the temperatures?What method and how long have you been working with growing the starter?More details are needed to help you. :)
Looking For Recipes Is there a collection on site of bread recipes using sourdough starters? Is there a standard substitution for instant yeast to starter?	No, there isn't a collection No, there isn't a collection of recipes per se, but if you flip through people's blogs or use the search you'll find hundreds of interesting sourdough recipes and formulas here. And this forum is dedicated to discussions of sourdough.Um... hmm... I don't think there is a standard substituti...
Shaping After Fermentation Would there be a big difference if one were to shape the dough after bulk fermentation? I have usually shaped the dough then put into the fridge taken out for final proofing.	Fermentation and proofing Abe explains it very well. It is a bit confusing, but the convention for terminology seems to be:Bulk fermentation is letting the dough sit for a period of time before shaping the loavesFinal proofing is letting the dough sit for a period of time after shaping the loavesEither one can be done ...
Not sure if my SD starter is still alive Issue:My friend helped me to buy a SD starter from king arthur. i got it last night, it was about 15g ( half of it got lost which i will explain later ), i did my first feeding with ~ 15g king arthur whole white flour + ~ 15g bottled water. i put it in warm temperature about 23 ...	I'd suspect It'll taste the same as your own I think you've explained why why people buy starters instead of of mixing their own, cause I could never understand it: flour and water, eh? I see the point anyway now.I don't think stink means beyond rescue - I've just tried to resuscitate the San Fran starter that's been s...
Sourdough bread too sour! - need help Ten days ago I began my journey in the land of sourdough. My very first sourdough starter was made following the excellent instructions in tattooedtonka and jmonkeys epic starter catching tandem trial. Nursed with rye and weaned to bread flour on day 4, the starter looked ready to ...	Questions about sour bread/starter Hi subfuscpersona,Sourdough bread is almost always a little sour (that's what we want, right?) But it doesn't have to, and shouldn't, taste like vinegar. A couple of questions for you:How had you been feeding your starter prior to building the final levain build? (I.e., feeding schedu...
Good results with this sourdough sandwich loaf I've scaled down this recipe to fit in my tin but it is the best sourdough sandwich loaf I have made to date. I followed the instructions as written feeding my starter the night before. I don't keep to an exact hydration of starter and just go by eye. This loaf has a reall...	That looks beautiful! I'm still pretty new to this, could you give me a rough outline for this recipe? Looks like you've listed ingredients but no process.
Organic flour Hi everybody.Maybe I should start by introducing myself as I'm new here.My name is Tomas Andersson, I live in Sweden and one of my main interests is to bake bread.(Of course you may think. Otherwise you would not be here.)My first question her is about organic wheat flour. Here in Sweden you are encourage...	The positive thing about organic flour is that it isn't supposed to have pesticides, herbicides and chemical fertilizers sprayed on it and fields it is grown in are supposed to be free of them for at least 3 years. The flour milled from organic berries also can't have anything added to the flour before, during or afte...
Semola Bread Not Working! Been trying to make this semola bread and it just is not working this is what the dough looks like after adding the salt, what is going on?	This is the recipe http://www.mydailysourdoughbread.com/100-pane-di-semola-rimacinata-back-sicily/#comment-8891
Doubling in 90 Minutes I think my starter might be ready to use? I started it last Monday (5/16) with the Pineapple Juice solution. I've been feeding every 24 hours, but did an 18 hour feed this morning because it looked like it rose and then deflated overnight.It's been three hours since I fed and the height has tri...	Need your ratios I'm not an expert yet, but I grew my culture in January, and just did a series of revival builds because I found my culture had gotten pretty weak. My initial reaction is not enough food (too much starter/not enough flour in feedings), but I'm wondering how warm the growing environment is. Temperatur...
Didn't remove starter when feeding. Should I start over? Hi All,I'm trying my first attempt at a starter, it's been about two weeks. The instructions I followed said to add 1 oz of flour and water daily, never removing anything. So I realize now it's pretty underfed. The starter bubbles quite a bit, but doesn't really ...	I would remove most of it, I would remove most of it, give it a bunch of food and water, and see what happens. It'd likely be apparent to the eye or the nose if something was amiss. Most likely it'll just be weak, perhaps too weak to do much with.Good luck!
Finding My Rhythm - Parenthood & Baking Hello all,6 months ago, I welcomed my first child to this side of existence. I baked two loaves of bread while I was in labor (actually, I shaped the loaves and started the proof - my husband had to finish the baking - I was, uh, indisposed), and then I took a long hiatus from b...	I like feed starter (or in my I like feed starter (or in my case I make a poolish) before bed. Make dough in AM and proof at room temperature. Whenever ready shape loaves and put in fridge for final proofing. Get up in the morning and turn on oven and preheat dutch oven. If the loaves look ready I leave them in the fri...
Sourdough problem/question oven-spring Hello,My name is Kate & I am new here. I am an experienced bread baker but new to sourdough. I have a son with tummy issues and the new diet he is on is no wheat - except for long fermented sourdough breads which apparently have all the bad stuff digested by the yeast & bacteri...	Sounds like you are skipping the bulk rise. If you let it almost double and then deflate the dough while shaping, you might get a better crumb. Or let the kneaded dough rise about a third and then tuck into the refrigerator to slow rise. Re shape (no punching) the following day and let it rise in a form or in a flour...
Leftover refreshed sourdough? hi!! Does anyone have any ideas to use leftover sourdough besides pancakes, waffles and English muffins? Also when you are adding sourdough to a normal recipe, is there any liquid and flour adjustments you should make? Thanks so much!!!	'Leftover' starter Yes, just pop it in the fridge and use it whenever you need some. I have a bucket in my fridge where I've been dumping 'excess' starter for months. Whenever I run out of my more regularly refreshed starter I just use some of this instead. It's absolutely fine.As for using it in a regular recipe, assu...
Commercial sourdough starter? Hello all,I'm in Germany now for an extended work project. The sourdough starter here in the grocery stores (Globus) is sold in a plastic pouch, and costs around USD 0.30 per ounce. I looked on King Arthur's website and they are selling sourdough starter for $9 per ounce. Are these th...	give it a try. Nothing ventured, nothing gained. What's the worst that can happen but a boring bland loaf.
Strange dough problem Hi all,I'm making sourdough bread for a couple of years now. Since a few weeks I've got this strange problem with my dough. It's loosing it's stretch, it fall's apart, gets sticky and doesn't hold any air. It rises good, but the moment I look at it (not realy) It dies (also not realy).To make thin...	maybe too much hydration? Try cutting down on the hydration and see what happens. Or try increasing the percentage of white flour to whole grain.
First time posting just join hello everyone. I'm a huge fan of the website and I wanted to post some pics of three breads I made yesterday from the Tartine book and some variations I saw here. i have a question. What does it mean when the instructions say to use a "rippen starter"? Sorry english in NOT my first languag...	It means a "ripe" starter. I It means a "ripe" starter. I think "maduras" is the Spanish word meaning "mature".
If you don't have spring water what do you do with tap water I'm out of spring water for baking sourdough and remember reading that if you leave tap water out for several hours that the chlorine will disapate.... how many hours does it have to sit out?Sylvia	My understanding is that My understanding is that it's only for several hours, perhaps three or so. If I think of it, I leave mine out overnight, though that's probably overkill. -brian
A cauldron of starter... I took these images/video a while back, only getting round to posting it now. My sourdough starter builds are getting bigger. Here is a photo: And this is 3-4 hours later: Sourdough cauldron Video of Sourdough cauldron Enjoy the bubbles!-Gordon	Why so much starter? Why so much starter?
How NOT to overproof your dough/ferment!!! HELP! This is the second time this happens to me, used this recipe http://cooking.nytimes.com/recipes/1018028-sourdough-no-knead-bread left it for 19 hours in an 75 to 85 degree house, and when I put it on the floured surface the down/ferment was a mess, super runny and sticky...	No surprise With that much starter, 19 hours at 85 is bonkers, no wonder it turned runny, yes it was too hot and the dough degraded due to excessive fermentation. The recipe is carelessly conceived. Find a new one.
Timing my rise My new culture is doubling in three hours and is looking healthy and vibrant. How should I time my bakes to maximize rise? Weird question, I guesss, but anything that remotely resembles math makes me panic!	so many options Tough to narrow it down, you have a lot of options. Consider these questions:How much starter will you use in your recipe (as a % of total flour in your recipe)?At what temperature will you let it rise?Will you be incorporating a refrigerated fermentation period?The key is to find what works for your st...
Beyond Pineapple Juice I posted last week about my sourdough struggles. Thanks to those who recommended the Pineapple Juice Solution. I just took my pot down to feed on Day 5, and it looks lovely! Lots of rise and bubbles. How do I increase the total amount of starter? I know Debra Wink had a lot to say in her two...	If you want to increase your If you want to increase your starter, just add more flour & water:For example, if you have 1 cup of active, happy, bubbly starter, use as much as you need but hold a lilttle back (all you need is 1-2 tbsp), and feed that how you normally would. If you need more starter, it's best to build i...
Sourdough Rye Recipe Help Please Hey Guys, I have been trying to make some sourdough rye bread with a mix of rye and white flour and it doesn't seem to work. By looking at the picture what is wrong or what am I messing up? This is the recipe: https://www.youtube.com/watch?v=194Y4yp0R5c The first time I made it the brea...	my starter was 50 grams water 50 grams flour and 50 grams starter. and added another 40 grams to make 190 grams starter total, I made half the recipe this time, but I have previously made the 380 starter version and it looked the same.
Hydration Level I would like to know how to figure out what is the optimal hydration level for a flour combination so that I get “adequate sized holes” and significantly more expansion (oven spring).I am making bread using a combination of 10-20 day old aged home ground flour, using white winter wheat berries = 384 gr...	Off hand, the recipe does strike me as a wet one. 70% water plus syrup plus 100% hydration starter Let's see....water: 160+666=826 flour: 160+384+576=1120 826/1120 x100= 74% (rounded up) hydrationSo that is very soupy stuff if you are not used to handling wet dough. Especially sourdoughs tend to feel wet...
Back at it - trying to take my bread to the next level One of my life's goals is to make awesome bread. I recently watched "Cooked" on Netflix and was inspired to get a SD starter going again. I took down Nancy Silvertons' book from the shelf and set out. Starter caught just fine, even had a blowout on the day I starte...	I'm not sure what you're I'm not sure what you're asking. Do you have a specific complaint you would like the group to address?Out of curiosity, what is your dough hydration?
Wild yeast starter confusion :( I am a bit confused maybe a little frantic. My first starter was made with Bob's Redmill Organic Unbleached White...I did an equal water and flour mix @ 40gms each. I moved along nicely until day 6 when it was looking very good and then.....went flat :( I tried to revive it for many ma...	Perhaps try this rye starter? Perhaps try this rye starter? https://www.weekendbakery.com/posts/rye-sourdough-starter-in-easy-steps/It has worked wonderfully for me and it's very easy and straightforward.
Sourdough Recipe NO Dutch Oven Hey Guys, I am have a bunch of starter ready to be used, I was wondering if anyone could recommend sourdough bread recipes that don't use a dutch oven! I have 150 grams starter and another 90 grams starter both fed!	Hamelman's Vermont Sourdough I make Hamelman's Vermont Sourdough nearly every week. Sometimes I use a cloche (like a clay dutch oven) and sometimes I just bake it on a stone. If I bake it in my cloche I shape it as a boule, and if I bake it on a stone I make batards. Baked on a stone I just spritz the oven with a mi...
Liquid on top...ratios off? Too long between feedings? Hi folks!I was here last year for help with my first sourdough attempt. I successfully made bread with that starter, but was too lazy to keep it up. My Dad has been wanting sourdough pancakes, so I thought I'd give it another try.I'm using the starter recipe bel...	OK The recipe is OK, though I prefer Debra Wink's "Pineapple Juice Solution" see the search box on this page upper right corner. You can continue with the material you now have and just add the pineapple juice instead of water. The pineapple juice just adjusts the pH of the media so that things go along faster. I w...
Sourdough Cave Hello, I'm sure this might be a common problem I have it from time to time, but can't figure out why. I was following this recipe https://www.theperfectloaf.com/tartine-sourdough-country-loaf-bread-recipe/ which is basically Tartine's Country Loaf. I did use Tartine's baking method because Perfect Loaf h...	Can you post a little more Can you post a little more about your method and recipe? How long in bulk fermentation? Final proof? Temperatures?My best guess is you are under proofing your dough. Dense crumb with large pockets is a good indication of underproofing.
What is the diagnosis?! hi guys,I've been striving after big holed bread for ages. Most recently I've been trying very gentle dough handling and recipe for Champlain sourdough by Trevor j Wilson which I got off here. This pic is of my loaf. I defo got some holes, but in other ways doesn't feel quite right as bread fe...	You have some horrible white stuff growing on your upside down bread. I would toss it immediately before people die::-)
First time sourdough baker- smelly dough? This is my first time baking with a starter; I have a culture that is growing really well, smelling good, doubling well, etc. However, the dough I made today, that I formed into two loaves that are proofing now, has a very odd, strong smell- something like sour milk. It doesn't...	soooo many variables. What is the formula you used? Bulk fermentation length? room temperature? More info will help =).
Trying the 1:2:3 recipe And finally managed to upload a picture too!!It was looking very sticky, but it's very humid today so I've not added any extra flour.Will leave for its first prove until later tonight, then shape it, pop in the banneton and leave in the fridgeFingers crossed :)	Looking good Can't wait to see how it turns out!
Whitish Manifestation in Sourdough Crumb? /Under-proofing Sourdough? Some of my sourdoughs end up with a whitish manifestation in the form of little prickles of white. Sometimes there is a thin layer of white above the bottom crust. Sometimes, when you bite into the crumb, although the texture seems fine, the crumb ...	Retrogradation? Starch RetrogradationMaybe what you are seeing is the crystalline structure reflecting light making it appear lighter or "white." I'm sure steam, ingredients and surface treatments all come to play a part. I tried to post a link to the wiki but it switches to geology, so type in Starch retrogradation...
From hand knead to machine Hello,After a couple of years of hand kneading, I finally went out and got myself a KitchenAid with a dough hook. I've followed a pretty good recipe for my sourdough, but when I hand knead I pretty much add flour until it has a good consistency. I try to get it to where it is just barely stic...	how "in the neighborhood"? Since you know your hydration is around 60%, you might start by machine-kneading a dough that you know to be 60%; i.e. where you've weighed the ingredients. If the feel tells you that it needs a bit more flour or water, add it bit by bit, making sure to weigh the amounts. When the dough feels...
starting up a starter dear everyone:I am sorry to ask something I'm sure has been covered, but my searches turn up too many hits to be useful.How many days do you need to feed a starter that's been in the refrigerator before you can bake with it again?It's been in the refrigerator since Saturday; I didn't think I'd hav...	OH, wait, I see: a pre OH, wait, I see: a pre-ferment. I need more caffeine.
Sorry peeps, another couple of questions I have been reading through the different threads on here and also reading Crust but still wanted to confirm a couple of things. I really do appreciate all the help so far! I am passing it all back to my Godmother too as we are both really getting into SD baking.First question...	You are still using a huge amount of prefermented All this does is speed thongs up and speed with SD bread means less flavor. For a bread with 500 g of total flour I would 50 g of it in the levain with 10 g of starter and 50 g of water for a total levain amount of 110 g. You are using 30% prefermented flour - 3 times...
Converting 100% starter to 166% If I understand correctly if I take a portion of a 100% starter and add 1/3 it's weight in water I will have a 166% starter. And I can then continue to feed it at the rate of 166% (water vs. flour) I will have an ongoing 166% starter.Yes?	That would work fine. 100 g of 100% hydration starter has 50 g each of four and water. Adding 33 g of water makes it 166% (83/50).You can make any amount of starter of any hydration a166% one by dividing the total starter amount by 2.66 (1 for the flour and 1.66 for the water) So 88 g of 166% hydration starter woul...
tartine loaf: bad planning dear TFL community:first of all thank you all so much for what I've learned in these forums. this is my first post . . .I'm making a Tartine basic loaf for the first time, with the help (or "help") of my eight-year-old son. The starter went pretty well; we ended up feeding it for three weeks ...	bad planning Hey, it happens to all of us. When you poke it, does it stay or spring back a bit? If it stays it is probably overproofed, you can try reshaping it and then going ahead and baking. If it is too gloopy to shape, about the only other thing to do is pour it in a bread pan, bake it and cross your fingers!
starter questions Hello.I have made a starter using Chad Robertson's method using 50% whole wheat and 50% white wheat flour, let it sit for a few days and then removing 80% of it and feeding the 50/50 blend every 24 hours. I have been using that starter to bake bread for about 2 months now. As the weather warming up (s...	Some of these cookbooks are Some of these cookbooks are written by people who run big bakeries and don't know how to scale things down for the occasional home baker."Doubling in size" is merely a guideline, a rule of thumb, not a scientific measurement.About eight hours prior to baking I make a flour-and-water slurry a...
Trouble with nuance I can't seem to get a proper rise from the time I finish my folds before the shaping stage. So for the heck of it, I left my dough out all night after my 4th fold which was around 9pm last night. This morning the dough looked good, it had doubled, which I usually struggle with if I stick to timing i...	You need a stronger starter. You need a stronger starter. Enjoy!
Retard over night then shape&bake in the morning? I am wondering if I can prepare my dough, do the bulk fermentation, S&F etc.Then place the complete batch of dough into the fridge overnight. I am asking, since I want to bake more than one Bread/Baguette, for the upcoming holidays, family & friends - I do not have enou...	Absolutely fine Just try and get the dough into the fridge a little earlier than when you would normally shape it (about 30 minutes earlier?). Next day take it out of the fridge, give it room temperature time to finish off the bulk ferment (if necessary) and to bring it closer to room temperature in order to be able to...
Do I need to switch my rye flour starter to white flour starter? Hi I'm new here.I just made my first rye flour starter and I'M VERY EXCITED！ ;)However I want to make some white bread and I'm not sure if I should switch my starter?I read about posts about people doing the switch but i feel if the starter really only ta...	I don't think it is necessary because I think of sourdough starter as the stuff that carries yeast and lactobacilli into my dough. The yeast is necessary to get the dough to rise: the lactobacilli; to make it sour. My experience suggests that, regardless of how "active" you think your sourdough starter is, if it con...
Sourdough Questions Hello all, I've been baking bread off on on for years. Started out in my teen years with a book by James Beard on bread, and have been using some of Jim Lahey's No-Knead recipe for a few years now. I'm on the cusp of diabetes, so have been scaling back my bread intake. However, I've been reading ...	Sorry but you can't use yeast Sorry but you can't use yeast to make an actual starter. Look up the pineapple method for your best chance at success.
levain/sourdough looks done but crust very soft I have been baking sourdough with intermittent success for about 3 years. I follow various recipes--most successful one is one I found called "Norwich sourdough" as a variation of Hamelman's recipe. 360 g mature starter, 900 g APF, 120 g rye/pumpernickel flour, 600 g wa...	It sounds like under baked to It sounds like under baked to me. Also did you remove the steam source after 10 to 15 minutes?
Is my plan for creating little sourdough correct? Hi everybody,I´m new to sourdough starters and I would like to get to know more about them.I´m kind of a theoretical person. I need to understand the theory first, before I actually go to test anything in the kitchen :)I want to create an starter to make pizza (and mayb...	I'd recommend that you give I'd recommend that you give this a look: https://www.weekendbakery.com/posts/rye-sourdough-starter-in-easy-steps/ They have a similar philosophy in that they only keep a small amount of starter and build a preferment the night before baking. My 150 gr starter sits very happily in the fridge ...
Starter not very active Hi everyone, just after a bit advice as I am a newbie to the whole starter business. I have been making the starter peter reihnhart recommends, using pineapple juice to make seed culture then feeding when looking active and finally in the fridge too be fed every 5 days with a 1:3:2 ratio. But th...	Leave it out for a while To get it back up to speed, I would suggest biting the bullet and leaving it out at room temperature and feeding every 12 hours for several days. I know I stashed my starter in the fridge when I couldn't bake for a few months and it was quite sluggish. It took a couple of weeks of regularly fee...
My SD Loaves Look Like Cow Patties!?! Thanks to you all, I finally got my starter squared away and it is thriving. I have baked three loaves so far, from three different recipes, and each one has experienced the same issue. The dough after kneading is a nicely behaved little ball, then after fermentation it is a blob t...	Proofing How long are you proofing it? At what temperature? Are you doing stretch and folds during the bulk rise?
Toscana Parbakes Here is an interesting article from 1983 describing how the erstwhile Toscana bakery in Oakland made parbakes and shipped them to Spokane and other locations.https://news.google.com/newspapers?nid=1314&dat=19830907&id=gPhLAAAAIBAJ&sjid=p-4DAAAAIBAJ&pg=4495,2857323&hl=enHere is my question: After dividi...	Toscana Looking at the loaves in the picture, my guess is that the hydration is lower and the gluten very well developed. I also find it interesting that for their bread the whole process took only six hours.
I need to put my starter in the fridge No Mess No Fuss here I come My rye starter is too demandin . I am learning to make my first sourdough . Everyday for 3 nights and 2 mornings 12 hrs apart I am feeding the starter while I get the nerve to try baking. I took it out of the fridge and want to put it back in so that w...	The first thing you need to The first thing you need to do is chill lol. Your blood pressure must be through the roof. I'm sure the experts on here will have a chuckle or two. Why are you feeding it so often and if it's so new why is it in the fridge? If you cut back on the amount you feed it you won't have so much to ...
How to double feed levain Hello bakers,Might seem like a silly question but I'm a bit confused about this:Lots of times I've heard about doing a second feeding of the levain in the afternoon. I'm not sure if this means doing the same discard, weight and add fresh flour/H2O as in the morning feeding or do I just add a s...	It totally depends on your It totally depends on your settings:1) Do you bake directly with your starter or do you built a levain first.2) How warm/cold is your starter?3) How much do you feed compared to the starter-part you didn't discard?4) What hydration does your starter have?5) .... 1) If you directly use your st...
Questions about starter and bread dough from a noob So, I am new to the Sourdough world, and so I have had some major issues with trying to actually make break with my starter. Three weeks ago I started a starter. I used some organic stone ground whole wheat flower. I used these instructions (http://www.sourdoughhom...	I don't know, but ... The first thing I'd suggest (if not already doing it), is to stop using cups and start using weight. Ounces or grams it doesn't matter, but it's more accurate for consistency.World of goo:What temperature?12 hours bulk ferment. Might be a bit long if you're in a warm room. Springy dough turning in...
advice for new oven with steam bake Hi there,We finally got a new oven after several months of baking in my countertop oven. Our new oven has a steam bake setting where you fill a tray with water. I was thinking of baking my bread with that feature instead of with my usual DO method. Does anyone have experience with...	German oven with steam Been using the steam function on my new oven for several months. Haven’t used DO method in several years so not sure I can compare but I really like the steam feature. Convection is turned on by default with the steam feature. I use the same temps I used in my old non-convection oven, generally 4...
No-knead white sourdough sandwich loaf recipe? Hello! New here and new to sourdough & bread baking in general. I have two toddlers and a hubby that prefers white bread and I'm looking for a no-knead white sourdough sandwich loaf recipe.What I've got: I have a 1 month old starter, white/wholegrain 50/50 wheat flour star...	Almost no-knead... but my simple sourdough will work here:http://www.thefreshloaf.com/node/44111/easy-sourdough-part-1At the part where I briefly knead it, you can use a bench scraper to do a few stretch and folds - the effect will be just the same. Keep doing the stretch and folds until you get a tight ball then leave...
Using WW starter to leaven white bread? Reading through a lot of the posts, I noticed that many people maintain a WW starter and a white flour starter separately. Is this simply to be able to make 100% WW bread? Can you leaven a white loaf with the WW starter successfully? I am a complete newbie to SD baking, so I apol...	if you want 100% ... then you need your starter to be the same... so a 100% whole wheat starter for 100% WW bread, the same for white breads. For most it's a personal preference rather than some hard & fast rule though.However... Some people start with whole wheat starters (or WW rye) to make "white" wheat breads - e.g...
Second Sourdough Feeding Question Hey guys this afternoon at 3pm I took 50g of my starter from the fridge fed it 50 g. water and flour. It is now 10:15 and I was wondering if you guys could help me with the second feeding. Do I discard all but 50 grams of my starter and then feed it 50 g. water/flour or do I measure ou...	I forgot to mention that both of those doubled in size!
score marks not opening, bread not rising during the bake Hello TFL,I am new to the bread making game, and I have been working on improving my Tartine Country Loaf. I still have a problem with the loaf not rising much during the baking process, despite my best efforts to get the proofing timings right. The crust is d...	More than one possibility Assuming you are following the BCB recipe and instructions and baking in a covered Dutch oven for the first 20-30 minutes.Your loaf is sure flat. If the above assumptions are correct, this could be due to1) inadequate gluten development during bulk fermentation. It could be due to 2) insuffici...
Baking bread with starters I was wondering if there is a 'standard' quantity of starter used in bread baking. I have some tried & true yeast recipes that I love and would like to make them using the starter rather than the yeast.Is there a substitution ratio of starter to yeast or do I have to seek out specific recipe...	maybe start by trying some SD recipes before trying to convert yeasted ones. This will let you get a sense for what range of sourness your starter(s) produce(s) depending on how much you use and various other factors as well as how SD dough behaves compared to yeasted. Keep in mind that converted recipes aren't exactly...
Whole grains/rye - Put them to autolyse or in the levain? I am about 1 month into sourdough, and have about 15 different tests I want to do (that's what happens when a process engineer does well, anything).I don't like my bread sour, so I usually use a young leaven using a mature starter (Robertson style, check Meyers ...	I guess the question is I guess the question is unclear. Let me rephrase that: To your knowledge and experience, would the bread overall benefit more from the whole wheat/rye being in the leaven (for yeast and LAB activity) or autolysed in the dough (for taste/sweetness). I just bought some whole wheat flour (just had...
Dark Rye Flour Rising Power Hello Everyone,I am on Day 7 of my first ever Sourdough Starter.As I live in Calgary, Alberta, Canada ( Elevation 3500 Ft.), i am using "No Additive, Rogers Dark rye Flour.This flour is made from the whole kernel and lists the ingredients as Rye Flour, Rye Bran.My starter mix is : 100g start...	After feeding my starter/levain will double 3 times in 12 hours if I stir it down every time. I use home milled whole grain grain that has all the germ in it that was removed from your flour where the germ has been removed. I wouldn't worry about it - your starter sounds fine to me. Make some bread with no worriesHa...
DoughDuh Hello Everyone,My sincere "Thanks" to each of you for sharing your experience and knowledge regarding the risingpower of my first ever sourdough starter, made from dark rye flour. ( Canadian, Rogers Flour)To answer one question presented to me: No, my flour is not organic and the water I am using is tap water,...	Hello Hello Geba,Well, you certainly have a sense of humor about the whole experience. Working with sour dough takes more patience than working with commercial yeast dough, but of course, you already know this, by now."So why do they call for using instant yeast plus unfed starter, other then to amuse the starter by t...
AP Flour Tanked My Starter I grow and stone-mill my own organic wheat for bread flour. The wheat variety is Glenn. I produce three different sifted flours at each milling: bread flour, a coarse wheat for texture and farina. Technically, the bread flour isn't "whole wheat" in that parts have been sifted out, but it is u...	Cause & Effect I think that the use of AP flour and the "tanking" possibly was not cause and effect but just the timing for the rise of a strain of bacteria called leuconostoc. This bacteria is self destructive as it produces acid and that kills the bacteria. The use of pineapple juice in the start-up procedure will ...
2nd Rise Producing Flat Results I'm pretty new on the road of "understanding and baking good sourdough".My issue is that for the 2nd rise my loaves are not rising very much at all. (And, in fact, they spread out / flatten out. So at shaping I'll make a nice almost-sphere and during the "rise" they spread out and get...	Frustrating answer: It depends Accurate answer: it depends.As you are learning, naturally leavened doughs do become slack and sticky as they ferment. You can prevent some of that by working with a young levain; i.e, a levain that has been recently fed and has not yet reached its full expansion. This favors yeast grow...
New Starter Question Hello all,Quick question, my original starter died leading me to make a new one. At the grocery I was able to find some rye flour and figured Id give the rye a try as I see a lot of people suggesting it for a good starter.Made the initial mix (1:1 flour:water) and left out over night to do its thi...	Bacterial action which is normal. The flour/water goop has to go through several stages of different bacterial taking over as the pH drops preparing the way for yeast growth. Depending on the temperature, I would stop feeding it flour for a few days, reduce the size down to about 1/3 cup (or half to one inch in the b...
Help me figure out the basics rye sourdough starter Dear Fresh Loaf community, would you be so kind as to answer a couple of questions that I have about my rye sourdough starter! I made a rye sourdough starter a month and a half ago, I really should have wrote down the date. I baked using my starter last time last week...	No Muss, No Fuss http://www.thefreshloaf.com/node/40918/no-muss-no-fuss-starter This is, in my opinion, the way forward. I've been baking this way exclusively for at least a year now and it's fantastic. I've made all sorts of bread with it, and it takes no maintenance at all bar rebuilding every few months. I just rebu...

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