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Tartine style sourdough After seeing the recipe posted all over I decided to try the Tartine style loaf from WeekendBakery You can see the recipe here http://www.weekendbakery.com/posts/our-version-of-tartine-style-bread/ but I will outline them below. I used my starter fed with KA WW.Ingredients for the Poolish25gwhea...	Congratulations! Your bread looks wonderful! I like the Weekend Bakery's version of Tartine bread too...a little lower hydration than the original. And their videos are really helpful too. I've done it with a 100% rye starter also, that's another tasty one. Happy Pi Day - (3.14.15....)Cherie
Is there really a benefit in building this levain? I'm in the process of building a new rye starter to make a 75% rye Baurenbrot and the beginning of the recipe has me thinking that it might be redundant so I wanted to get some thoughts from the experts. It has you mix 200g rye flour and 200g water with 50g of Anstellg...	I suppose there are 2 things going on. Most people don't have 400 g of peaking starter hanging around and, since this is likely the case, by building the levain you can be sure to have 400 g of levain a is peak.
Sluggish starter I made apple yeast water and used it to make my starter. On day 1, I mixed 100g flour with 100ml of yeast water. On day 2, I mixed 100g of starter with 100g flour and 100ml bottled water, and I repeat the same every time the starter doubled/tripled. For the first 2 days, the starter was very active,...	My understanding of yeast water starter After you have created the yeast water starter then you inoculate some flour with it to create your levain.For example... Recipe:500g flour350g water10g salt100g levain So to make your levain just inoculate 50g of flour with 50g yeast water. Wait for it to become active and then ...
Doughy center Hello all. I am very much hoping you good folks can assist me in sussing out my recent loaf troubles.I've searched the site for gummy and doughy issues and clearly it has not helped. So it appears time for some person to person interaction.Here is what is going on. I've am no stranger to baking. Been ...	Take the temperature! "No internal temp taken...but for goodness sakes, after an hour at that temp..."Yes, I know, but do it anyway! It should be 195 to 200°F (91 to 93°C). After you take to loaf out of the oven, do you let it cool for 12 hours plus? The bread builds structure as it cools!Ford
Everlasting yeast What's the difference between everlasting yeast and sourdough starter? Is it only the use of potatoes rather than flour to feed the yeast or is there something else? Are resultant flavors different? Thanks	New to me, however... A quick google suggests there are many ways to start it, some use just wheat flour, some other forms of starch (e.g. potato) but at the end of the day I suspect the net effect is that the wild yeasts & lacto bacterias (from wheat) eventually out compete the commercial yeasts and you have a form o...
Any thoughts on my dense special needs loaf? Hi I know there have been a lot of posts lately on dense sourdough loaves. I am trying to make a loaf that uses gluten but does not use wheat/spelt/rye for my husband's special diet needs. In my latest attempt, I used the KAF rustic sourdough bread recipe:227 g fed starter...	Try being gentle with it. Don't knock it back so much. Is it a wet dough, or a regular, smooth-type dough? If it's wettish, treat it as you would a ciabatta and don't knock all the air out of it after it has risen. Well, a bit, but certainly not much. I've never made gluten-free bread myself, but I'm trying to thin...
What makes a “strong” starter? It may not be the feeding ratio… If you read through a lot of the threads on starters, you’ll regularly read that to make a starter stronger, you need to increase the feeding ratio from 1:1:1 to something like 1:3:3 or 1:5:5. I have done that very thing with my whole rye starter. I’m v...	Maybe I'm lucky but my dark Maybe I'm lucky but my dark rye flour (sourced from bulk barn out of a barrel) 1:1:1 starter is very powerful. I keep it in the fridge and feed it the night before I need some for a bake and it easily goes crazy in a sealed glass container... a gorgeous spongey foam. I do use filtered water ...
coeliacs and sourdough Does anyone know anything?	What do you need to know? There is a lot of information out there but it is easier to get information if you ask a question. It is also easier to get the information you need if you start by searching yourself using Google or the Search box here. Then you get enough information to figure out what questions you need ans...
First attempt with Spelt So after reading so many rave reviews about breads using Spelt I decided it was time to give the ancient flour a shot. Since this was my first attempt and I'm kind of a wimp I decided to go with 75% spelt instead of 100%. The rest of the formula is as follows.Formul	King Arthurs Spelt Flour: 300gKing Arthurs unbleached AP Flour: 100gFiltered Water: 280gSalt: 8-9gStarter: 60g Schedule:Wednesday 8:30pm--Combined both flours. Dissolved starter into water. With dough scraper I combined water/starter mixture and flour until I have a shaggy mass and leave in my Kitchenmaid bowl. I cover...
Yeast substitute for levan starter not sure WHERE to post this question, here goes third attempt. Can I use yeast in a recipe that calls for levan starter? I can't keep a starter due to travel, etc. (in the past I've had a starter for years.) I want to use some favorite levan recipes, but use yeast. Any comments? Moni...	Yes you certainly can. The easiest and best to get the most flavor out of the yeast is to take the amount pf water and flour in the SD levain,add a pinch of yeast (about a 1/16 th of a tsp) to it to make a polish that will sit on the counter for 12 hours or overnight creating a flavorful preferment and then add this to...
overnight proofing sourdough I proofed a sourdough loaf overnight and baked it this morning, its fantastic! I will do this everytime now	Low impact.. ...is how I describe my process.Mix/knead at about 9pm. Leave it overnight (room temperature) then at about 6:45 - 7am it's scaled/shaped and left to proof then into the oven about 1.5 to 2 hours later.My process with pictures :)http://moorbakes.co.uk/making-a-sourdough-loaf/-Gordon
Yet another beginner baker question - is my starter ready? Hello,I've started on my starter last week, following instructions on the KA website. I'm on Day 6 right now and by the time it is time to feed it, it is full of bubbles and has a nice aroma (not sour). However it does not rise at all. I'm a bit confused if sta...	Looks like a very liquid starter How much flour and water do you feed it?
making a sponge Can anyone please give me a recipe for a loaf made with a sponge starter including instructions for the sponge itself? Thank you	Recipe list….. On the home page of this website is a list of recipes….many start with a preferment and contain the instructions needed. Click on the ciabatta, the Italian bread, the Rustic bread, and "My Daily Bread"….even the Blueberry Cream Cheese braid's sweet dough recipe starts with a preferment. All great rec...
are my starters ready, rye starters get the stage of rising and falling. Hi All,I'm from Thailand, my English isn't good , maybe confuse you guys (someone said I had broken English), but hope you can understand.I started whole wheat starter last Wed (24/2) and rye starter on last Thu (25/2).I fed them regularly until i...	Stop feeding and put them in the fridge. But do bear in-mind that there are dozens of ways to maintain starters but keeping them in the fridge has worked for me for a few years now.When I make bread, I either use the starters directly from the fridge, or I take some from the fridge and use that to make a bigger starter...
I want to thank you all Hi Everyone! This is the first time I am posting, but I've been reading the forums and articles on this site for a while now.I've got a beautiful starter going, and my sourdough has been coming out better and better with each try. There were a bunch of times I wanted to throw my hands up and say...	Looks pretty good from the outside. What kind of bread is this and haw about the crumb shot?Happy baking
Slow starter help Hi!I'm new to bread making in general, and new to the forum which has been very helpful so far – so thank you for that! I'm having what I think are some problems with my starter and though there are similar topics to this on the site, I couldn't find an explanation for my situation so I thought I woul...	stop feeding it for several days and when you smell yeast, wait another day and resume discarding and feeding. When you do get to feeding again, feed just before the room warms up and let it ride thru the cooler temps of night. :)
Some tips on sourdough and Danish rye bread Hi all,I just started up a blog about Rye as the main focus. To start with a have added a recipe for real Danish Rye Bread (that we eat tons of here in the cold Denmark), some tips to sourdough and also a recipe for making a no knead wheat flour bread added som rye. The recip...	Can't wait to try this! Hello Denmark,No Hamlet jokes, I promise. I will definitely be trying one of your rye recipes. I have been too timid to go beyond 30 percent rye. I will have to get over the addiction to a nice, big oven spring as rye does not provide that thrill. This will wait until after Passover. Right now, ...
Sourdough gluten structure fell apart during mixing Recipe: 2h autolyse-1kg bread flour (700g white, 300g ww)750g water 200g levain-100g white bread flour100g water20g starter20g salt + 20g waterI’ve made this recipe before without problems and the dough felt great and elastic right up until I added the salt + water. N...	Starter info needed - more Starter info needed - more info the better. Enjoy!
Sourdough Starter Temp Mechanism It is my understanding that the proper temp for growing sourdough starter is in the 78-80 temp range. However my house and rooms in winter do not go above 70 degrees.So do people have sensible inventions or ideas as to how one can achieve that temp range for the nurturing of sourdough ...	if your oven has a pilot if your oven has a pilot light which should keep it warm enough if not is there a light in your oven the light bulb on will make some heatif it does not you could get a drop light from an auto or hardware store and use a 60 - 100 w bulb and place the light in your oven being careful keep the li...
Sometimes things don't go according to plan but that's why you watch the dough and not the clock. I usually like to give my starter 2-3 feeds before I work with it, but this passed weekend I rushed it and was only able to feed it once. This messed with my fermentation time table, but I was still able to produce a sourd...	Looks fantastic. Seems just about perfect to me.hester
Sourdough BAGET ... This is my BAGET ... Recipe:- 450 gr APF- 50 gr Whole WF- 325 gr Water (%65 Bakery percentage)-100 gr Starter (%100 Hydration)- 10 gr Salt	Those are beautiful!! Those are beautiful!!
When is a new sourdough starter finished I have been making a starter as described in the handbook. It appears to be successful. How do I know when it is "ready" to put away in the fridge? I began about 14 Feb.	Almost There Your starter is not quite mature, but it will be in a week or so now. However you can try making bread with it now and store it in the refrigerator, if you are tired of seeing it out on the counter-top, If it is 100% hydration or less, it should double in about 2 hours at 80 to 85°F. Ford
Help on Hamelman just got hamelman's book and got a bit lost on his formulas requiring a "mature culture (liquid)". By liquid how much percentage hydration does that mean? Couldn't find any reference to the percentage save at page 148 where he made an assumption of 125% hydration as an example. Same goes for his mature...	Starter hydrations Liquid starters are conventionally 100% hydration (equal water and flour weights), although Hamelman does call for 125% hydration in some BREAD formulae. 100% is more common. Stiff starters are usually 60% hydration although some bakers go down as far as 50%. 60% is easier to deal with (i.e., to di...
times and temps for my rye-spelt loaf hi there.so i've been baking a rye-spelt loaf which is turning out very nice.however, its inside is sticky, not horribly or in a bothering way but still. it's especially sticky in the middle of the loaf (see pics).i suspect i'm probably not turning my oven to the right temp' and ba...	Use a thermometer I always bake Rye breads to temperature more than overall time, or the hollow knock sound test...Aim for 97C in the middle, then let it go cold before cutting. Rye (well, most breads, really) will continue to cook as they cool down.My Rye starters are at 150% - e.g. 100g rye to 150g water.-Gordon
Help converting an Old Heidleberg Rye recipe to sourdough Back in the 70's I worked as a baker for a large school district but we only worked with enriched white bread formulas. Then I got a book from an extension agent that I then learned how to make "farm" style breads including whole grains and a few rye breads. R...	New Bohemian Rye I have used Mike Avery"s recipe for New Bohemian Rye with great success. He gives the Demolder process for converting your starter to the rye starter. See: http://sourdoughhome.com/newbohemianrye.html.Ford
Help with converting recipes to use my starter I've finally purchased Reinhart's BBA book and would like to adapt the recipes to use my own starter. I've been using a firm starter (50% hydration) for years and have been turning out some wonderful breads. I fall solidly in the weekend warrior category, but take baking s...	Just take 10 g of your stiff starter and 155 of the flour in the recipe along with an equal amount of water and make a 3 stage, 4 hours each) progressively larger amount of flour until the 15% is used up - after 12 hours total it will double and be ready to use. Just deduct the flour and water from the total amounts a...
KAF starter going acetone I ordered King Arthur’s starter about a year ago, and it has been consistently great with very little maintenance. Survives long stretches in the fridge, etc. The last time I had it out the fridge about a month ago, I think something bad got in there because I noticed the acetone smell. I was ...	What flour is your starter? :) Rye? wheat? combo?http://www.thefreshloaf.com/comment/239621#comment-239621You need to lower the pH in the starter to combat the particular bacteria making the acetone aroma. The rise is most likely bacterial as you said you fed 1:10:10 and the rise only doubled. Could be that the st...
Holding a refreshed starter After my last baking atempt which was plagued by a sluggish starter, I am being extra careful. so before I make my next lot I have a question. Say I have sucessfully refreshed my starter and it is bubbling away on the bench top and the next step is the levain build. What do you do when li...	I have found that once the starter has been refreshed it can be stored in the fridge for at least 2 -3 days.to fit your schedule and it will be able to build an active levain in 12 hours. I keep my 66% hydration Whole rye starter in the fridge for 12 weeks with no maintenance and it routinely makes a very active leva...
S.F. Sourdough At Last! I think I've about nailed it in my efforts to replicate Larraburu and other S.F. sourdoughs. A couple of rules must be followed:Use AP or white "bread" flour, unbleached. I tried clear flour and white-whole-wheat flour and they didn't work for me.You must use the "sponge-and-dough" method. The s...	Congratulations! Congratulations on your success. I know you've worked a long time on solving the Larraburu SD flavor.I'm interested in giving this a try. I have a few questions about the details of your process:What is the composition/hydration of your refrigerated storage starter? Is it AP or bread flour?What is the ...
Slowing down my starter peak time I am a sourdough rookie. Yeah, I know. A bit late to the party, but it's been a long winter here in Idaho and I'm retired.We keep our home fairly cool, so my starter has been stored in the oven with the light on. This is about 80 degrees. My starter is a 25% whole wheat/75% bread flo...	Hi Bill, What is the room temp at night? And...During the day? The easiest way to slow it down is not to keep it warm in the oven. Curious to see when it peaks at room temp.
feedback on sourdough Hi GuysI am asking for feedback on my sourdough loaf. This is my second time making it. it tastes nice with lots of large holes but it seems that the crumb cell looks translucent, maybe a little gummy. is this right for sourdough? what causes this to happen?I did autolyse for 1 hourI did the bulk ...	Does your crumb look like this? I for one like the translucent ,"custardy" crumb...do you have pictures?
BF refridge retarding question I am planning to bake a basic SD recipe this weekend. Time scheduling being a challenge I am looking into retarding my BF. Can anyone shed some light on whether a 15hr bulk ferment using 10% starter works out? My plan is to mix, autolyse, finish mixing and place into containers and into f...	Should work fine. today we did a 60% whole multi-grain boule that was 2 hours of gluten development on the counter with no bulk ferment on the counter, then retarded it shaped for 16 hours 36 F at 15% levain, let it warm up on the counter for 2 hours in the oven it went and it worked out fine. Even though you are doin...
Lighter sourdough bread; Samuel Fromartz bread book Someone else recently posted re sourdough bread that has a crumb that is too tight and dense, So does my sourdough bread (Peter Reinhart pain au levain recipe, great sourdough starter that I have been nurturing for years). The crumb got even tighter after one of the h...	Good on you Nice that you found something that works. Nice work. Necessity is the mother of invention. Way to go!hester
100% rye flying crust For 2 months or so I'm struggling with my rye breads. I hadn't had that problem before but now I always get this flying crust. Also you can see the crumb at the bottom is a bit denser.I've tried pricking the the proofed dough with a wooden stick, covering the loaf with an aluminium foil loosely at...	flour quality Hi Zdenka,I have come across this problem from time-to-time with 100% rye breads. It may well be due to excess starch damage in the milling process. Whatever, the most likely problem is excessive amylase activity, and the likelihood is that the rye grain is lacking in quality.Try the following: slow d...
Every sourdough loaf turns out too dense I have been trying to make a sourdough loaf for a long time now, and each time, no matter what I try to do differently, the result is the same - a tight, heavy and dense loaf.The latest recipe I've been using is this one: http://www.jamieoliver.com/magazine/recipes-view.php?titl...	Don't knock it back... ....would be my advice. Don't treat it like a normal yeasted loaf - after the bulk ferment stage, gently shape the loaves without knocking the gas out of them. It goes against the grain if you are used to making normal yeasted bread but give it a try.Cheers
Looking for a good basic sourdough recipe Hello! I'm new around here. I was given a bit of sourdough starter by my Grandmother this Christmas, and have since been feeding it and experimenting with it. (I wanted to call it Sir Percy, but my husband kept commenting on me needing to feed my "creature", so... now he's Krea...	Can't go wrong with the 1:2:3 method 1 part starter : 2 parts water : 3 parts flour + 2% of flour for salte.g.100g active starter : 200g water : 300g flour + 6g salt You can convert for any size loaf you want. And if your starter is 100% hydration you'll always get a nice 71% hydration loaf.
Day 5 and the starter really isn't starting I started my starter on Monday, 50/50 rye flour and water. Left it 2 days (I'm following The Bread Bible which has you leave it alone for the first 2 days). Threw half away and mixed in 50/50 flour/water and within a few hours it has bubbled up to about 2x its size, then coll...	First bubbling Was leuconostoc activity. This is bad bacteria and will smell kinda funny. Many think they've cracked it at this stage and then all goes quiet so they think it's failed. But rest assured this is normal. It's at this "quiet" stage when most give up.Persevere and keep up with your feeding schedule. Give it...
Funny smell Right, i know if you start getting a funny smell something isn't right.My second attempt at making a starter has been going well, i'm over a week in now. I started off with part wholemeal flour and white flour and after day 4 i didn't have any bubbling but after adding a little more wholemeal flour things s...	This is a big dilemma Get baking :)Sounds good to me. Want a recipe?
Flying bottom? Hi there,I've started baking bread about two months ago and baked my first sourdough today (after nurturing my starter for a couple weeks). Used a recipe from the "Josey Baker" book, and the result seemed great until I cut into it...Looks like the bottom stuck to the pizza stone, and the whole top rose u...	dough too wet? what's the hydration and how hot was the oven? how long did you preheat?Stan
Holding dough in fridge or freezer? I am currently experimenting with ways to stretch out my bread-making over the week (I know there is some book, purporting to have a whole system laid out - but I am just interested in modifying traditional bread making). I have found a ratio to maintain my starter by feeding it once...	yes I keep in refrigerator up to 7 days Yes, after the first 16 hour proof (on counter), I have been refrigerating my no knead dough for up to 7 days. It collapses then over several days very slowly slightly rises in the container while in the refrigerator. Have not tried 14 days in frig yet. Works wonderfully (my expe...
Recent attempts I wanna put here some pics of my last experiments.Baguette bouabs	Pain au Levain:Great baking to all!Roberto
Internal bread temp for the 2nd (lid removed) bake? I'm cooking a lot of sourdough bread and while I know that the bread is done when the internal temp hits around 210, I'm not so sure when the right time is to take the lid off for the 2nd portion of the bake. A generalized process might be to bake with lid on for 20 ...	There is no rule. You do There is no rule. You do whatever to get whatever results you desire. Enjoy!
Rye-spelt loaf- back with results Abe and Mini this is for you.I first started with making a new 100% hydration rye sourdough, which is nicely active and real bubbly.. The making of the loaf:-Rye sourdough: 250g-Water: 447g (mixed these till dissolvement)-Rye flour: 306g-Spelt flour: 345g-Salt: 10g(added these to the ...	Very nice! Looks very tasty and wholesome. Your crumb is nice and even with good structure. You won't get crazy open holes in the crumb with a mixture of rye and spelt. You caught your starter at a good time and it's healthy. That's good. Hope that you've kept some behind for next time. Looking forward to seeing more!-...
New on sourdough - Problem with dough Hi, this is my first post and I hope it´s not a duplicate since I´ve not been able to find similar problem so far.I tried to develop a two starters, and they seems to be ok. Lot´s of bubbles and when refreshing it takes between 6-8 hours to have the mix doubling in size and with go...	Questions First, welcome to the Fresh Loaf on behalf of Floyd Mann, our host.What is the history of your starter? How did you start them and how old are they? What is the recipe for your dough? Does your dough contain milk?Ford
Question for Pinellas County,Florida sourdough bakers I am moving to Palm Harbor,Fl and wonder if the tap water is good tu use on my sd starter? I have always used my Wisconsin tap water without a problem. I don't know any particulars as to hardness,minerals or how it is processed. I do know the Florida water will have...	Spring water My experiences in Pinellas county using water out of the faucet for my yeast dough led me to buy spring water. I do not use sour dough starter. I believe the chlorine affected the rise.
Problem with new starter from Ken Forkish I've had such good luck baking from Ken Forkish's book that I decided to try making his starter. Based on what I've read on this site I decided to use 1/4 of the amounts given. I followed his instructions exactly on days 1 and 2. On day three I mistakenly added a bit of white f...	I had the same problem and Abe and MIniOven rescued me. I'm sure they will post later. I switched over to rye and it took off. And btw, you have to be patient... I didn't get a starter worth baking with for almost 2 weeks. I baked w it after one plus, but should've waited 2. Even now at just 4+ weeks, it's just ge...
salt rising bread problem My salt rising bread does not have the characteristic odor that I recognize from past experience with salt rising bread. I am genuinely curious why this should be the case because I get excellent white bread loaves but no cheesy odor. I follow a recipe from McGee (popular science article) app...	Salt Rising bread odor If the starter does not have the charastic odor of salt-riming bread. then discard the starter and restart! I have always used boiling water in making my starter, not scalded milk. Here is my recipe for the starter.Salt-Rising Starter2 medium sized potatoes (organic) sliced thinly1 quart of boi...
"Deconstructed pesto" sourdough loaf I made up a large batch of sourdough loaves this weekend, but decided to have one of them as a full-flavoured savoury loaf! And having the ingredients in the kitchen, I couldn't not make a version of pesto sourdough!Rather than spread home-made pesto over the dough before rolling it...	Magnificent! I love the Magnificent! I love the smell of cheese melting and your loaf looks great and must taste as good as it looks.
Rosemary and Black Olive Country Loaf Hi everyone,Love Rosemary? Love Black olives? Why not bake some bread with them!!One of my all time faves!! I use to do this one when I was first using commercial yeast and have not had the chance to do it with sourdough. So finally I did.Love it so much. The two really do go so we...	I love olives! Great looking boule. The timing of your post is perfect for me. Just yesterday, for the first time, I baked my Bouabsa baguettes with Kalamata olives and 9% whole wheat/rye flour. Not so sure whether the distribution of olives across all three bags was equal, but time (and eating) will tell. Next tim...
using starter straight from refrigerator Hi, thank you all for the advice and support--I know my question has been asked but not exactly the same way and I have seen conflicting answers.I got my little container of King Arthur Flour starer up and running and actually made a sprouted spelt sandwich loaf with it yesterda...	when to use your starter Starter is ready to be used when fed and bubbly. You feed it, it'll bubble up, peak and fall. The perfect time to catch it is when it has peaked and just starts to fall. This means it needs another feeding which you give it but this time in the dough. The starter you put in your recipe becomes ...
Sourdough Rye Question I have been making a "sourdough" rye for over 30 years - although I suppose technically it isn't sourdough as I add yeast... I love the recipe - it gives me a tangy sour chewy loaf like a NY rye, but I would like to make a similar loaf using no added yeast ...This is the recipe I've been using : ...	I think your problem is in a misunderstanding The sour taste in a sourdough starter is not what makes a dough sour. You simply don't impart enough of your starter's sour chemicals into your dough to do that. The function of your starter is to act as a carrier of the leavening microbes into your dough. Your starter, ...
To autolize with or without levain Yesterday my long awaited Hamelman 'Bread' book arrived.I am reading with interest that the author recommends an autolize with only flour and water.When reading through the daily updates, I see that normally bakers autolize including the levain.This is what I usually do and I get grea...	My opinion only…..As someone My opinion only…..As someone reminded me a bit ago there are lots of ways to make bread and if you are getting the results that work for you in your kitchen then that is a method that does work. What I find important isn't so much the method - taking it as it is printed on the page only bu...
RYE starter help needed Hi dear people, I am Anna, new here and seeking help with my sourdough starter ;O)I am confused, hopefully you can give me some tips. I am following this routine:day 1: 50g water&50gflower (water is clean flour organic)day 2: slight bubbles no rise - added 50gwater&50g flourday 3: dough doubled ...	Looks good! I see bubbles. If it was doing nothing i'd say leave well alone till it perks up again. It's usual for a starter to quieten down on day 4. It has gone quieter but still something is happening! So i'd say try altering the feed a little:You have 150g starter. Keep 76g and feed 38g water + 38g flour. Give it a...
Non-wheat sourdough breads Hi all,Up till now i've been a silent reader of this great bread database.. Now it's time for a question.I've recently started making non-wheat sourdough loaves, using whole rye and spelt flours only. Obviously the dough is much waterier and sticky, and the loaves flatter and denser. Right no...	What's the ratio of... Rye to Spelt?
sourdough oat bread I was looking for this since a while !Coming across Laurel Robertson's Bread book( love it!) I found her oat bread but done as a regular yeast bread. Since I am borderline diabetic and a bread aholic, I was looking for a nice sour dough oat bread. Txfarmer posted the perfect formula (thank you txfar...	Very Nice! I love oats in bread!
Advice with temperature changes for Tartine bread.......under or over ferment? I have been making successful loaves with this method;800g 365 Organic All Purpose flour200g Fresh ground Hard Red Spring Wheat780g water300g LevainKitchen is around 66º F during the day. I would bulk ferment for about 7 to 8 hours with S&F ...	When you lowered the amount of levain, did you raise the amounts of flour and water? To make up for the dough loss?And since you didn't list it... did you include salt?
How to make bread like San Luis Obispo Sourdough Hi! I am looking for the technique of how to make a soft chewy crust like San Luis Obispo sourdough. Thin crust. Lower tempurature, than I do my regular sourdoughs? (450 degrees). There is no dairy in their ingedients, so I know thats not they key. Any suggestions? Thank...	The San Luis Bakery adds soy The San Luis Bakery adds soy flour and soy lecithin to its sourdough. That may be a clue.I'm sure steam in the oven has something to do with the soft crust.
Side by side comparison Just decided to bake two loaves (the same dough) on the left, cast iron DO, on the right in an unglazed Romertopf. Both pots placed into a cold oven, and bread plopped in after the preheat (475*F). Temperature of cast Iron bread when it hit the cooling rack 208, clay pot 198. I thought that was...	How long did you wait after How long did you wait after the oven reached 475?
$1,000 Starter? Just curious...I've been making sourdough bread and reading about it for a few years. It should be something that the basic science of is well-understood and also relatively easy to understand. I recently got a copy of Ed Wood's "Classic Sourdoughs." Great book. Purports to dispel a lot of "myths" abo...	$1000 starter? IMHO, and i'm new to this too, it sounds like emperor's new clothes.Here's my understanding of how starters work. Until recently it was a common belief that the yeasts came from the air. But apparently they come from the flour itself. So I understand that one can maintain different starters with differen...
Sourdough cornbread So I found a pretty cool recipe online that I want to try out, but I'm a little confused as to what type of cornmeal to use:http://www.food.com/recipe/sourdough-cornbread-388529I like this recipe because its simple, it incorporates an overnight fermentation, and it lets me cook it in my cast iron sk...	The recipe says That the author uses self-rising. Maybe you should try that first. -Dave
Sourdough - problem Hello all, I've been trying to make the simple white sourdough from Emmanuel Hadjiandreou's book. I'm baking it inside a pan (rock pan) at ~230 C degrees. It's got a good crust inside but looks like the inside is a little raw.What would you say from the pictures? Br,	The pan got too hot. Tell us about the starter, looks like slow yeast and the rise was rushed.Also did you do any folding during the bulk rise? How long and at what temperature was the dough rising?
Starting starter in a yogurt container, for now.... Hi. newbie here. I just started a starter :-) it's now one day old, rye flour. it's now in a clean 1 quart plastic yogurt container. For now the plastic lid is on... I will make a hole in the lid so pressure can escape, and air can come in . I was thinking of cutti...	Bienvenue, stef Hey Stef,Welcome to the forum !I myself keep an active and healthy sourdough starter in a one-quart yogurt container, and have not yet experienced any problems with it. I have been using the same container for several months now; I keep a back-up "mother" starter in the fridge in case the unthinkable sh...
More Failed Sourdough! Hi! I was hoping to get some advice on my bread baking! I posted recently, but have altered some of my methods, but still I am not getting the loaves I hope for. My current set up is as follows: Recipe:900g White Flour100g Wholemeal Flour200g Levain (mature sourdough starter)20g Salt730ml water. ...	A few things can be going on. Well first I'll ask what type of flours you are using? I'm guessing maybe you are using a weak variety. Also 30 minutes for final proofing is seems way too short. This formula is developed for an overnight final rise in a retarder. More strength is gained during this time and if your g...
Enriched flour???? So I have been working on a starter for a week and using rye and a all purpose flour (don't know if it's bleached or unbleached) and it worked awesome. So I ran out of the I know white flour and had a bag of co-op brand enriched flour. Last night I tried to get a starter going to bake a loaf today an...	Temperature? should be over 75°F at this tender young age. I would have just fed it more rye. Wait for it, it will come around.
Slow-doughn (slow-down) sourdough... Hey bakers, friends! You guys have been great to me. This picture is just my second attempt at sourdough in the dutch oven. It works wonders for me and my family. Too much bread... is there such a thing? I am about three weeks in to a sourdough frenzy. My starters are just about tha...	Long Fermentation is where the flavor lies. I like to really push the limits and go for 5% of total flour weightCurrently am using 35g of starter for 700g flour and making a 100% rye like that today, mixed and left to ferment all day while i am at work, hope it works this way. I always like to use less and less . Have ...
What do I have? "Live yeast" or "Sourdough?"" Or are they the same thing?Hello and thank you in advance for reading and for any help you may offer. I apologize for not properly introducing myself before jumping in with a problem, but I need advice regarding a "live yeast" culture given me by my Aunt Helen (who is now ...	Probably sourdough My guess is that it is sourdough. You can feed it whole wheat flour, rye, white flour, or any other starch, or even sugar. It may, with time, take on a different variety of bacteria and yeast and change the flavor of the bread. The flours themselves have the lactobacteria and yeast in them and the...
Milk-based sourdough recipes wanted I inherited the milk-based sourdough starter that belonged to my late mother. The starter has been resurrected and i've gotten better at making loaves. I have recipes for the usual bread, waffles, pancakes, biscuits, chocolate cake, and applesauce cake. Are there other recipes f...	Don't limit yourself You can use any recipe designed for sourdoughs. The only difference between milk and water is the milk solids which constitute roughly 10% of the milk. That means for any water sourdough recipe, you may have to add 10% more milk to the liquids to get the right consistency. :) The world is open!
cold fermented poolish, and feeding it GreetingsI love baking pizzas. I find that 2 or 3-day cold fermenting of the dough gives excellent taste (I'm using IDY). But sometimes I get a shortage of time and fridge space, so I began to think of using a poolish. However, where I live, it seems that there are some harmful ba...	Yes to all of the above. The Yes to all of the above. The refrigeration only slowdown the fermentation process.Their is no such thing as bad bacteria. Not sure exactly what you are refering too but their is an actual technique that use the " Bad\| bacteria to make bread. You can google it, it's called " salt rising brea...
Oven rise Hello everybody,I have just taken breads out of the oven. Based on Tartine Bakerys recipe with 18 hour retarding in refrigerator for final proofing. The taste is very good and perfect balance.As you can see from the image attached, the loafs did not rise that much in the combo cooker - the one on the left was...	Need more info .... I see that you mentioned the Tartine recipe, could you post the details? Also, what breand of flour did you use? Lastly, a major component of good oven spring is gluten development and tension. Did yOU GET "windowpane' in your dough? How do you shape the dough? Yes, it's a long learning process. -Da...
Starter has lost its love After searching the forums I have found no one with exactly this problem. Hopefully someone can give me some advice.I few months ago I made some Friendship Bread following the usual instructions: flour, sugar, milk, and a bit of yeast. I made the bread, gave some away, held some back, and f...	Your starter is very high hydration Starters should be fed the same amounts of flour and water by weight for a 100% hydration. Some keep higher hydration and some keep lower hydration starters.But feeding the same volume is something like 400% hydration.Take a little off (keep the rest to one side incase anything goes ...
My starter just didn't start! I made a starter from just flour and water. Fed it 1tsp flour and 2tsp of water every day and am now on day 5 and all it has done is separate, no foaming or anything.Should i just start again with a different recipe?	Proportions sound backward, yorkshirecath With volume measurements, 2 parts flour to 1 part water will give you something of a batter consistency. The watery soup you have is too thin to keep the flour in suspension and too thin to trap bubbles. Try stirring in a few spoons of flour to thicken the mixture, then keep t...
Sourdough Starter Issues I have a quick question for the Fresh Loaf community regarding sourdough starters. I have been trying to get a starter going for about a month now but have been unable to get it to peak within 6-8 hours. It is definitely rising within that time but takes about 24 hours to fully peak. The starte...	Just feed more frequently. I Just feed more frequently. I'd say at minimum 2x per day, but the more often the better. Try this 3-stage method and tell us what happens (borrowing from dabrownman's post):Take 10g of starter, mix with 10g flour & 10g water, stir to combine.Let sit at warm room temp for ~4 hrs. Take the 30...
Troubleshooting to adjust cooking temp/time I baked my first loaf of sourdough last weekend. I more or less followed the Breadtopia no knead sourdough recipe. All in all, I really liked the bread, but there is certainly room for improvement. It was denser and gummier than I hoped for, but I am certainly willing to ch...	What "more or less"? What did you change from the recipe and method you sort of followed?
In the land of the blind... The one-eyed is king, as the saying goes.My neighbour, who is Germana, has grown so fond of the SD loaves I send her way that she wants to start baking her own, especially since our local Costco stopped selling her favourite Bayerisches Roggenbrot recently. I've made her a starter and want ...	Quick google search This looks nice...http://www.wildyeastblog.com/rye-ww-sourdough/
Naturally Fermented Buckwheat Bread (no starter) [Excuse my shoddy camera work and my bread knife tears more than slices; this photo doesn't do it justice and it wasn't too long out of the oven when sliced. This buckwheat bread has a close rye like crumb but a much softer texture and when toasted the flavour is very mu...	Ferment Interesting that a ferment starts so easily. What temperature?
Acetone smell in starter It seems my newest starter, the one I just baked my first loaf with yesterday, might be going bad again. :( I kept it on the counter and fed it regularly, just after starting to fall, for 3 weeks, in order to make sure it was good and strong before refrigerating. I put it in the frig for 3 days...	don't worry Don't worry, just keep your regular refreshment schedule. I feed my starter in the ratio of 1:1:1 by weight. The acetone odor will go away when you bake with the starter.I store my starter in the refrigerator and refresh it on a biweekly schedule, if I am not using it before. The day before I bake I refr...
Cracked sourdough loaf Hello all,I made some sourdough bread with my starter today. The result smells great but doesn't look it unfortunately: QPjodda.jpg The sides are cracked. I did put a small pan of water in the bottom of the oven so there must have been some steam.Could it be that it was overproofed? Or d...	Have you a crumb shot? Would like to see a cross section of the loaf. It does smell good. My imagination can smell it from here. Buttery! :)Mini
24 Hour Starter Rise I'm trying to figure out why I'm having so much trouble making a decent loaf of bread. I made a starter over the summer in July, and started baking bread in August, and I've been having trouble since then. The inside of the bread used to be too gummy at first, and then the crust was too thick, and ...	Sounds like it is being under fed and or too liquid. Try feeding 1/2 T of starter 1 T of flour and 1/2 T of water and let it sit 4 hours. The feed it 2 T of Flour and 1 T of water throwing nothing away and let it sit 4 hours. The feed it 4 T of Flour and 2 T of water throwing nothing away and let that sit foe 4 hour...
Timing sourdough retard I have a question on the timing/schedule for retarding my sourdough loaves -- whether I should do bulk fermentation overnight in the refrigerator, and then shape my final loaf and let the dough heat up, or should I bulk ferment on the counter until the dough has risen, shape my final loaf and th...	Is something not working for you at the moment? there are plenty of ways of tweaking it, no particular best way so long as it works for you in terms of the end result and fitting in to your life.Day 1 I refresh the starter in the morning before I go to work. That night I make the dough and bulk ferment in Tupperware in...
My amazing sourdough story Hi all, I'm the new guy on the block and want to share an amazing event with you. I say amazing because it's never happened to me before. I started sourdough baking about 5 years ago but it's been an off and on thing with me. My starters have never really taken off as I thought they should. I...	Well, I awoke about 3 am this morning ...to feed my 'pet'. As mentioned above, it had been very active over the past few hours and double itself then fell back according to the traces on the side of the jar. As I smiled and lifted the top to feed it again, I almost fell backwards from the smell. It stunk to high heaven...
No Oven Spring with Ken Forkish's Overnight County Blonde: Help Me Diagnose This Problem Hello, I've made Ken Forkish's Overnight Country Blonde numerous times, and most of the time, I get an adequate oven spring. There were a few moments—I can count them on my hand, about three—where the oven spring and flavor were ou...	I completely agree with your I completely agree with your intuition about bulk rise: It seems like there might not have been enough time at room temperature during bulk!
My sourdough is too sour! Hi all,My recipe calls for 1 cup starter and 2 cups flour. After baking, this bread has a real bite of its own to it. Sheesh!Question I have is, is there a way to tone it down some? I would like a much more milder smother twang. Rick	RE: Too Sour Without more information on your procedures and ingredients, its really hard to say. I would suggest that you consider switching to weighing your ingredients rather than using volume measurements. Using weight, you'll be able to enjoy the baking of more sourdough recipes here on TFL and be successful on a ...
rye sourdough starter What kind of rye flour (sifted rye flour or whole meal rye four) did yo use to your rye sourdough starter and why?Give whole meal rye four more taste? Did any sort of rye flour in the sourdough rise the dough better?Sifted rye flour: rye flour without shell and germWhole meal rye flor: include the...	Are you asking I think part of the Question got erased... Are you asking what kind of rye flour did I use to start my rye sourdough starter?or What kind of rye flour I use to maintain the starter? and why...I use what ever I can get my hands on to start it, the coarser the flour the better. I want the outside yeast...
rye started wheat loaf very flat Hello, i am new to sourdough baking and to the forum, any advice welcomed!This is using a rye starter with a mix of strong white and plain white wheat flours. I followed a recipe in Bread Matters, but changed the 3-5 hour proof in room temp to a 12 hour proof in a cool room.The flavour ...	Full recipe and method used? Is needed before anyone can offer any advice. When you swapped a recommended 3-5hour proofing (hope you mean bulk proofing) to 12 hours you may very well have completely misjudged the timing according to temperature.
Bread Experiments Hi,To make a long story short I bought a 25 lb bag of red fife wheat berries and have been experimenting with different methods of preparing them. I want to get into making breads but I've been encountering some issues and would love your feedback!I started a sourdough starter which I've been cultivat...	Starter is not Dough! Starter Starter is not Dough! Starter is the component that gives rise to the bread, you must add flour, water and salt to make the final dough.
Newbie confusion Hello--Trying to cut through the multitude of sourdough starter tips (Use pineapple juice! Mix a lot! Leave alone! Discard most of what you have and add more feed!). Then there's the UW Breadlab method, which, by comparison is deceptively simple--https://breadlab.wsu.edu/sourdough-starter/. Feed twi...	I started a rye sour culture I started a rye sour culture with organic whole rye flour earlier this year. I followed Stanley Ginsberg’s recipe for the rye sour culture found in his book, The Rye Baker. It is a 100% hydration culture. He mixes equal weights of organic whole rye flour and warm water and each day discards...
How long to mature a starter? What is a dead giveaway that my starter is ready to make leaven? Any reasonable time markers to use or is it just waiting for a predictable pattern after feeding?	Once it has peeked after Once it has peeked after feeding and is just about to drop again, that would be the time.Rule of thumbs is 12 hours.
sourdough starter If your sourdough starter peaks after 8 hours after feeding and you use it 12 hours after feeding. Willl it give a sourdough bread (no yeast in it) that in general rise less?	Best time to use it Is just after it's peaked and begun to fall. If it's four hours later then you risk it being inactive (like pre-feeding). When you make the dough with it it will feed and multiply but you might not get the results you want. Timing may be off. Yeats may be sluggish etc.
Please help I'm trying to start a starter. I am using KA whole wheat flour. Am somewhat embarrassed to confess (after his method has been so royally dissed here), that I'm using Forkish's wasteful start. I'll maintain it differently once it's going. There is definitely progress, but not doubled since my last feeding...	Forkish Confuses me so I'll answer taking in regard a normal method. Your starter will not be viable, or mature enough, to double in a 12 hour period for atleast 5-6 days.You may notice after day two a 'rising' but this is just leuconostoc activity and then all goes quiet. Carry on feeding it and when yeast activity st...
Milk and cumin in starter I was surprised to hear that some starter recipes call for milk. Does the starter somehow keep the milk from going bad? Joe Ortiz has a starter recipe that includes ⅛ tsp of cumin for ½ cup of whole wheat flour. The cumin isn't for seasoning.Cumin helps to kind of engender the happy bacteria o...	I think one can say it is poretty much nonsense. When Joe was on Baking with Julia (can be found on YouTube) he said that the the wee beasties were captured out of the air. We now that this is Bunk in the Hokum:-) Some say that the cumin is an antiseptic that keeps the bad wee beasties out but this too is urban myth....
Sourdough Starters HelloI have purchased some starters out of San Francisco in order to make sourdough French bread. My question is if I start using this starter for my breads in Sacramento (100 miles away) won't my starter or bread become Sacramento sourdough because of the air or bacteria mixed in from Sacramento?Th...	RE: starter origins If, and only if, your starter is an authentic SF starter, then you would need to imitate the conditions of its originating source to keep it true. That would mean climate, the flour used to maintain it, water, and most likely, keep it in an environment where it wouldn't get contaminated by outside w...
No Knead Jalapeno & Cheddar Sourdough ala Lahey I am loving all the great ideas and helpful advice on this website. I have been using a 1 – 2 – 3 sourdough recipe that involves no kneading, from another valuable and wonderful post on this site, but decided to try the famous No Knead bread for the first time. I mixed up...	Re: No Knead Jalapeno & Cheddar Sourdough ala Lahey Inspired by your post, I baked this last night:I started with Lahey's original NYT no knead recipe and made a couple changes. Here's what I did:2 cups bread flour1 cup whole what flour1 5/8 cup water (just a tad more because it is winter and dry here)1 1/4 tbsp salt1/...
100% hydration starter rise amount Hey guys,I am trying to figure out if my white/ whole wheat is healthy. Now I have a 100% hydration rye starter that almost triples within 6 hours - no concern there. What has me boggled is my wheat starter. At 100% hydration it doubles within 6 hours at 1:2:2, within 7 hours at 1:3:3...	It doesn't sound like a problem at all. Volume expansion is a less useful criterion of levain health and maturity with a liquid levain. Bubble formation, a wrinkled surface, aroma are all better. Remember, volume increase is a sign, not the goal. The goal is yeast and bacterial multiplication and metabolic activity. Ex...
Tartine Sourdough - some problems Hi!I've been following Chad Robertson's Tartine recipe for my sourdough, but I've been having some problems.Here's my current set-up:Recipe900g Strong White Flour100g Rye Flour750g Water20g SaltProcess:Basically the same as in the Tartine book: Leaven made overnight with a mature start...	proofing? How long is the final proof, and at what temp? I haven't read any of the Tartine books (quel horreur) so I can't fill in the blanks as regards the basic process you are following. Is the oven actually getting to and staying at 440? I.e. have you verified the temperature? If I had an oven that didn't get any h...
Bringing back an over ripe starter Hello,We were traveling for the holidays and I left my starter in a sealed glass container the refrigerator for two weeks. A grey watery layer has risen to the top, and the flour mixture has settled on the bottom.What is the best way to revive my starter?Thanks for the advice!	Pour off the hooch toss all but 1/4 of the starter and feed it that same weight in both flour and water and let it sit in a place that is 82 F. No worries, Then, after it peaks, just treat it as you normally would.Happy baking
My Second Loaf I tried my hand at another loaf today, this one with a bit higher hydration (although I'm not quite sure how to calculate that exactly.) I roughly used the Ken Forkish Overnight Country Blonde recipe that I found on the internet (off to buy his book today). It wasn't exact and to be honest, I rarely wei...	Looks great Been following your starter adventures thread since I will probably be trying sourdough myself as I bake myself out of the newbie stage. I'll try tackling a couple of your basic questions. Afaik, hydration is total weight of water divided by total flour weight expressed as a percentage. As for your meat the...
Very little oven spring with change in flour I am trying to figure out why I get almost no oven spring with one type of flour, and great oven spring with another. The recipe I've been following is the whole wheat sourdough from Tartine.Whole wheat flour: 70% AP flour : 30% water: 80% ...	Not much helpful info about Not much helpful info about the flours to compare them. You mention two kinds of flour but only two brands of 1 unspecified flour? And name only one brand, And give only protein and ash for one brand of one flour.Higher ash = signal of more bran = more chance of damaging gluten during shapin...
wild rice sour dough bread Thank you Karin for posting this formula. It works like a charm and tastes wonderful.	LOOKS perfect! Which formula LOOKS perfect! Which formula is this?
Newbie - help appreciated Hi,I started baking sourdough when I was given some starter and some very brief instruction from a friend. The bread that I was baking was quite tasty but rather dense. Having found out a bit more about sourdough baking recently I think that my dough was just too dry, not much different form a...	Make sure that your starter rises reliably after feeding to make sure it is active.A good book that I recomend to everybody who wants to bake is "Bread" by Hamelman.Read the whole book and you will be a good baker.
When to feed my new starter Day 7 of my new starter. Fed it at a 10% inoculation rate at 133% hydration. At 9 hours it had nearly tripled in volume, and at 10 hours had started falling. The picture is 10 hours after feeding.Two questions: 1) I'm trying to get it on a 1x a day feeding schedule. Though I fed it at a 20% ...	The way I do it 1) if you are working on making your starter more vigorous, feed at, or just after peak. 2) In general you are going to have peak yeast vitality right at peak. Many people advise using right at, or slightly after, peak. But it also comes down to what you are trying to accomplish in terms of flavor. T...

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