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Old Sourdough Recipe Recently, my grandfather stumbled across an old, OLD cookbook that belonged to HIS grandmother. He knows that I've been dabbling with breads/baking, so he offered me the cookbook (he also knows I'm an archivist, so he knew I'd preserve it!). :) Anyway... I've been browsing through the recipes (t...
Re: Old Sourdough Recipe What a fun story! I love those old recipes, too. As far as putting the dough in the refrigerator to rise, I do it all the time. It is referred to today as 'retarding the dough'. It also greatly improves the flavor and the keeping qualities of the bread. You are right about our refrigerators pro...
Acetone smell debate Hi all,So I have started a new sourdough starter, this time a stiff starter as my original died in the fridge as I was away from it for too long. So this one I feed once a day: 10g starter, 36 g water, 40 g white bread flour, 10 g whole wheat bread flour. It does not double in 12 hours, more like 2...
Did you try to blow the Did you try to blow the container after removing the lid and test the smell after that? My starter, once it starts deflating, smells very acetic, but once I purge the container the smell is much more fruity. It is only vapours, I think, that are acetic, and not the dough/starter itself.
starter question I've started my first starter and I wanted to make sure I was on the right track. I started simple: one cup unbleached King Arthur bread flour and filtered well water. The mixture looks like pancake batter. Its in a plastic container covered with a damp paper towel (with a small hole ripped in the ...
Re: starter question Hi Terpflan, I will try to explain a few things and hopefully help you get that starter going. The first bubbles that came aren't yeast, but bacteria. As the mixture ferments it becomes more acidic and these bacteria die off. That is why you see bubbles and then--nothing. As your mixture ferments a...
Rip off! :) We, my family and I, just returned from a mini-vacation to San Francisco. Of course, we ate some yummy sourdough while we were there. In one of the touristy stores on Fisherman's Wharf, I noticed a sourdough starter kit. It was, literally, an envelope (regualr postal size) with some flour in it. The pr...
Re: Rip off! :) Rip offs?!? On Fisherman's Wharf?!? Never! I thought that was where all the salty curs imbibed their grog... ;-) I grew up in the Bay Area and it wasn't until I was in high school that I actually went to Fisherman's Wharf. People from SF *never* go there. Pretty much walking down the pier qualifie...
Starter Question I am going to get an authentic San Francisco Sourdough starter in a week or so. My questions are how long will the particular strains of Lactobacillus and wild yeast remain viable in the starter before a wild yeast from around here takes over the starter? Do I need to keep the ph within a certain range...
Re: Starter Question There is a lot of controversy on this subject. Many people insist that any starter will succumb to the local wild yeasts in the area after a period of time. Ed Wood, of Sourdoughs International, says that he doesn't believe this is a significant problem. He states in his book, "Stable cultures are ...
Ale in sourdough starter > Yesterday I got the notion to make sourdough pita > pockets. So last night I put about 1 cup sourdough starter into a jar along with 1 cup flour and 1 cup ale, well after about 6 hours it was almost over the top of the jar, so I chilled it in the fridge overnight. > This morning after ...
Re: Ale in sourdough starter Wow. That sounds really good.
sourdough, baked in home made cloche
Re: sourdough, baked in home made cloche You know I am not 100% happy about the cloche being a flower pot, though it is said they are OK, But.............. It's not like useing a Schlemmertopf clay baker, those are made for cooking in, the flower pot is a flower pot. :-((( thank goodness the loaf I did cook under t...
Yeast Inquiry Hi, Any one got an idea how many teaspoons or grams there is in a 1 packet (1/4 ounce) instant yeast.
Re: Yeast Inquiry thanks alot :-)
First successful Sourdough loaves! I'm so excited! :) I've tried sourdough twice before, and twice I couldn't keep the starter alive. This rye starter has been alive for 2 weeks (his name is Clyde), and is still vigorous. I didn't have time to rise these guys as long as they really needed, but got a great oven sprin...
Looking Good!! Those look great! I'm looking forward to the day I have those results!!
Chef? Levain? Starter? Seed? Ok, I've seen a lot of these terms being bandied about, and have a question or two of the more experienced. My first two tries with sourdough were failures. The first one was actually too successful: the starter outgrew his container and tried to eat my kitchen. The second one I left o...
No help? Did y'all go into hiding on me? :) -Joe
Starter question. I started my starter on Tuesday and have been following the instructions found on the link in one of the lessons. This morning, I went out to find my jar of starter had an inch thick layer of "hooch". I poured some of it off before I fed my starter (whom I've named Earl). I used whole wheat flour ...
Re: Starter question. Someone like SourdoLady is better qualified to answer you than I am, but here are my thoughts: 1. Did I do the right thing by pouring off the layer of fluid? It is still alive? Then, sure, you did the right thing. 2. I've been keeping a very light lid on the jar, but I've noticed that (in pics I'...
Cool rise question After reading the articles by SourdoLady I have a question about using a cool rise in the fridge after shaping the loaves: Would a rise at a cool room temp, say 50 degrees F, be food safe and achieve the same long, flavor developing rise as in the fridge at colder temperatures? I simply don't have ro...
Cool rise reply Yes, you should get great flavor out of a long, slow rise at 50 degrees. I might think twice about leaving out a dough enriched with a lot of daily or eggs, but a dough consisting of grains, water, salt, yeast, and perhaps a little oil should be quite safe left out overnight. At least I've never hear...
Starter deflating between feedings after moving from 12hr to 24hr feeding schedule Hi there,I'm pretty new to sourdough and have recently developed my own starter. I had two failed attempts to get a starter going previously with a 1:1:1 ratio, feeding every 24hrs, so on my third try I went with 1:1:1 every 12hrs and th...
By the way, going from 1:1:1 By the way, going from 1:1:1 to 1:5:5 ratio feedings would be considered increasing the ratio not decreasing the ratio because you’re increasing the ratio of flour to starter than you’re giving your starter.If you want to keep your starter at your room temperature all the time and want to f...
sourdough loaf Made with home made sour starter, 1 cup sour starter 1 cup warm water 1 tab sugar, 1/2 ounce soft butter 1 teas salt flour. Mix 2 cups flour with sour, water and sugar, rest 30 minutes, add salt and butter and enough flour to make a nice workable dough, knead well, proof to double, knock back, s...
pretty!!! pretty!!!
More attempts at sourdough... I still haven't "perfected" my sourdough yet. :/ Earl (my starter) is such a happy lil' beastie, though. :) I've been pulling him out of the refridgerator to feed him every four days and he seems to be doing hunky-dory. Always bubbly and "sour" smelling. I've got two loaves rising on ...
Re: More attempts at sourdough Scarlett, are you proofing your newly fed starter for 12 to 16 hours after feeding it? What I have been doing to get a more sour loaf is, I make the dough and then refrigerate the dough 24 to 48 hours. If I go 48 hours I take it out after 24 hours and fold the dough to de-gas it. This lon...
Old Sourdough Recipe Recently, my grandfather stumbled across an old, OLD cookbook that belonged to HIS grandmother. He knows that I've been dabbling with breads/baking, so he offered me the cookbook (he also knows I'm an archivist, so he knew I'd preserve it!). :) Anyway... I've been browsing through the recipes (t...
Re: Old Sourdough Recipe What a fun story! I love those old recipes, too. As far as putting the dough in the refrigerator to rise, I do it all the time. It is referred to today as 'retarding the dough'. It also greatly improves the flavor and the keeping qualities of the bread. You are right about our refrigerators pro...
starter question I've started my first starter and I wanted to make sure I was on the right track. I started simple: one cup unbleached King Arthur bread flour and filtered well water. The mixture looks like pancake batter. Its in a plastic container covered with a damp paper towel (with a small hole ripped in the ...
Re: starter question Hi Terpflan, I will try to explain a few things and hopefully help you get that starter going. The first bubbles that came aren't yeast, but bacteria. As the mixture ferments it becomes more acidic and these bacteria die off. That is why you see bubbles and then--nothing. As your mixture ferments a...
Rip off! :) We, my family and I, just returned from a mini-vacation to San Francisco. Of course, we ate some yummy sourdough while we were there. In one of the touristy stores on Fisherman's Wharf, I noticed a sourdough starter kit. It was, literally, an envelope (regualr postal size) with some flour in it. The pr...
Re: Rip off! :) Rip offs?!? On Fisherman's Wharf?!? Never! I thought that was where all the salty curs imbibed their grog... ;-) I grew up in the Bay Area and it wasn't until I was in high school that I actually went to Fisherman's Wharf. People from SF *never* go there. Pretty much walking down the pier qualifie...
Starter Question I am going to get an authentic San Francisco Sourdough starter in a week or so. My questions are how long will the particular strains of Lactobacillus and wild yeast remain viable in the starter before a wild yeast from around here takes over the starter? Do I need to keep the ph within a certain range...
Re: Starter Question There is a lot of controversy on this subject. Many people insist that any starter will succumb to the local wild yeasts in the area after a period of time. Ed Wood, of Sourdoughs International, says that he doesn't believe this is a significant problem. He states in his book, "Stable cultures are ...
Ale in sourdough starter > Yesterday I got the notion to make sourdough pita > pockets. So last night I put about 1 cup sourdough starter into a jar along with 1 cup flour and 1 cup ale, well after about 6 hours it was almost over the top of the jar, so I chilled it in the fridge overnight. > This morning after ...
Re: Ale in sourdough starter Wow. That sounds really good.
sourdough, baked in home made cloche
Re: sourdough, baked in home made cloche You know I am not 100% happy about the cloche being a flower pot, though it is said they are OK, But.............. It's not like useing a Schlemmertopf clay baker, those are made for cooking in, the flower pot is a flower pot. :-((( thank goodness the loaf I did cook under t...
Yeast Inquiry Hi, Any one got an idea how many teaspoons or grams there is in a 1 packet (1/4 ounce) instant yeast.
Re: Yeast Inquiry thanks alot :-)
First successful Sourdough loaves! I'm so excited! :) I've tried sourdough twice before, and twice I couldn't keep the starter alive. This rye starter has been alive for 2 weeks (his name is Clyde), and is still vigorous. I didn't have time to rise these guys as long as they really needed, but got a great oven sprin...
Looking Good!! Those look great! I'm looking forward to the day I have those results!!
How do I know if my starter is strong enough if I've kept it in the fridge for long? I started my sourdough journey last January and after more than 2 weeks I decided to keep my starter in the fridge and I feed it occasionally, but I plan to make bread again this week. How would I know if my starter is good enough? Wha...
The easiest thing is to build The easiest thing is to build a levain from your starter, so this way essentially a small bit of your starter is refreshed and will be strengthened (and you'll know if it's not strong without wasting all the flour required for a whole loaf).
Chef? Levain? Starter? Seed? Ok, I've seen a lot of these terms being bandied about, and have a question or two of the more experienced. My first two tries with sourdough were failures. The first one was actually too successful: the starter outgrew his container and tried to eat my kitchen. The second one I left o...
No help? Did y'all go into hiding on me? :) -Joe
Starter question. I started my starter on Tuesday and have been following the instructions found on the link in one of the lessons. This morning, I went out to find my jar of starter had an inch thick layer of "hooch". I poured some of it off before I fed my starter (whom I've named Earl). I used whole wheat flour ...
Re: Starter question. Someone like SourdoLady is better qualified to answer you than I am, but here are my thoughts: 1. Did I do the right thing by pouring off the layer of fluid? It is still alive? Then, sure, you did the right thing. 2. I've been keeping a very light lid on the jar, but I've noticed that (in pics I'...
Cool rise question After reading the articles by SourdoLady I have a question about using a cool rise in the fridge after shaping the loaves: Would a rise at a cool room temp, say 50 degrees F, be food safe and achieve the same long, flavor developing rise as in the fridge at colder temperatures? I simply don't have ro...
Cool rise reply Yes, you should get great flavor out of a long, slow rise at 50 degrees. I might think twice about leaving out a dough enriched with a lot of daily or eggs, but a dough consisting of grains, water, salt, yeast, and perhaps a little oil should be quite safe left out overnight. At least I've never hear...
sourdough loaf Made with home made sour starter, 1 cup sour starter 1 cup warm water 1 tab sugar, 1/2 ounce soft butter 1 teas salt flour. Mix 2 cups flour with sour, water and sugar, rest 30 minutes, add salt and butter and enough flour to make a nice workable dough, knead well, proof to double, knock back, s...
pretty!!! pretty!!!
More attempts at sourdough... I still haven't "perfected" my sourdough yet. :/ Earl (my starter) is such a happy lil' beastie, though. :) I've been pulling him out of the refridgerator to feed him every four days and he seems to be doing hunky-dory. Always bubbly and "sour" smelling. I've got two loaves rising on ...
Re: More attempts at sourdough Scarlett, are you proofing your newly fed starter for 12 to 16 hours after feeding it? What I have been doing to get a more sour loaf is, I make the dough and then refrigerate the dough 24 to 48 hours. If I go 48 hours I take it out after 24 hours and fold the dough to de-gas it. This lon...
Old Sourdough Recipe Recently, my grandfather stumbled across an old, OLD cookbook that belonged to HIS grandmother. He knows that I've been dabbling with breads/baking, so he offered me the cookbook (he also knows I'm an archivist, so he knew I'd preserve it!). :) Anyway... I've been browsing through the recipes (t...
Re: Old Sourdough Recipe What a fun story! I love those old recipes, too. As far as putting the dough in the refrigerator to rise, I do it all the time. It is referred to today as 'retarding the dough'. It also greatly improves the flavor and the keeping qualities of the bread. You are right about our refrigerators pro...
starter question I've started my first starter and I wanted to make sure I was on the right track. I started simple: one cup unbleached King Arthur bread flour and filtered well water. The mixture looks like pancake batter. Its in a plastic container covered with a damp paper towel (with a small hole ripped in the ...
Re: starter question Hi Terpflan, I will try to explain a few things and hopefully help you get that starter going. The first bubbles that came aren't yeast, but bacteria. As the mixture ferments it becomes more acidic and these bacteria die off. That is why you see bubbles and then--nothing. As your mixture ferments a...
Rip off! :) We, my family and I, just returned from a mini-vacation to San Francisco. Of course, we ate some yummy sourdough while we were there. In one of the touristy stores on Fisherman's Wharf, I noticed a sourdough starter kit. It was, literally, an envelope (regualr postal size) with some flour in it. The pr...
Re: Rip off! :) Rip offs?!? On Fisherman's Wharf?!? Never! I thought that was where all the salty curs imbibed their grog... ;-) I grew up in the Bay Area and it wasn't until I was in high school that I actually went to Fisherman's Wharf. People from SF *never* go there. Pretty much walking down the pier qualifie...
Starter Question I am going to get an authentic San Francisco Sourdough starter in a week or so. My questions are how long will the particular strains of Lactobacillus and wild yeast remain viable in the starter before a wild yeast from around here takes over the starter? Do I need to keep the ph within a certain range...
Re: Starter Question There is a lot of controversy on this subject. Many people insist that any starter will succumb to the local wild yeasts in the area after a period of time. Ed Wood, of Sourdoughs International, says that he doesn't believe this is a significant problem. He states in his book, "Stable cultures are ...
Ale in sourdough starter > Yesterday I got the notion to make sourdough pita > pockets. So last night I put about 1 cup sourdough starter into a jar along with 1 cup flour and 1 cup ale, well after about 6 hours it was almost over the top of the jar, so I chilled it in the fridge overnight. > This morning after ...
Re: Ale in sourdough starter Wow. That sounds really good.
Using Liquid Foam from Lentils to make Mediterranean Sourdough Hi MembersI read on a website regarding Mediterranean Sourdough starter making it in the early days - something to the effect - Keeping the chickpea water in the sun and the foam rises, then using this to make sourdough starter.But the weather must be hot t...
chickpea sourdough Hi, the process of making a sourdough starter with chickpeas is shown here, starting from 2:50. It starts with raw chickpeas, and warm water. The master-baker pounds dry raw chickpeas in mortar with pestle to break them down in halves, pours warm water which resulted from boiling water with a bit of ...
sourdough, baked in home made cloche
Re: sourdough, baked in home made cloche You know I am not 100% happy about the cloche being a flower pot, though it is said they are OK, But.............. It's not like useing a Schlemmertopf clay baker, those are made for cooking in, the flower pot is a flower pot. :-((( thank goodness the loaf I did cook under t...
Yeast Inquiry Hi, Any one got an idea how many teaspoons or grams there is in a 1 packet (1/4 ounce) instant yeast.
Re: Yeast Inquiry thanks alot :-)
First successful Sourdough loaves! I'm so excited! :) I've tried sourdough twice before, and twice I couldn't keep the starter alive. This rye starter has been alive for 2 weeks (his name is Clyde), and is still vigorous. I didn't have time to rise these guys as long as they really needed, but got a great oven sprin...
Looking Good!! Those look great! I'm looking forward to the day I have those results!!
Chef? Levain? Starter? Seed? Ok, I've seen a lot of these terms being bandied about, and have a question or two of the more experienced. My first two tries with sourdough were failures. The first one was actually too successful: the starter outgrew his container and tried to eat my kitchen. The second one I left o...
No help? Did y'all go into hiding on me? :) -Joe
Starter question. I started my starter on Tuesday and have been following the instructions found on the link in one of the lessons. This morning, I went out to find my jar of starter had an inch thick layer of "hooch". I poured some of it off before I fed my starter (whom I've named Earl). I used whole wheat flour ...
Re: Starter question. Someone like SourdoLady is better qualified to answer you than I am, but here are my thoughts: 1. Did I do the right thing by pouring off the layer of fluid? It is still alive? Then, sure, you did the right thing. 2. I've been keeping a very light lid on the jar, but I've noticed that (in pics I'...
Cool rise question After reading the articles by SourdoLady I have a question about using a cool rise in the fridge after shaping the loaves: Would a rise at a cool room temp, say 50 degrees F, be food safe and achieve the same long, flavor developing rise as in the fridge at colder temperatures? I simply don't have ro...
Cool rise reply Yes, you should get great flavor out of a long, slow rise at 50 degrees. I might think twice about leaving out a dough enriched with a lot of daily or eggs, but a dough consisting of grains, water, salt, yeast, and perhaps a little oil should be quite safe left out overnight. At least I've never hear...
sourdough loaf Made with home made sour starter, 1 cup sour starter 1 cup warm water 1 tab sugar, 1/2 ounce soft butter 1 teas salt flour. Mix 2 cups flour with sour, water and sugar, rest 30 minutes, add salt and butter and enough flour to make a nice workable dough, knead well, proof to double, knock back, s...
pretty!!! pretty!!!
More attempts at sourdough... I still haven't "perfected" my sourdough yet. :/ Earl (my starter) is such a happy lil' beastie, though. :) I've been pulling him out of the refridgerator to feed him every four days and he seems to be doing hunky-dory. Always bubbly and "sour" smelling. I've got two loaves rising on ...
Re: More attempts at sourdough Scarlett, are you proofing your newly fed starter for 12 to 16 hours after feeding it? What I have been doing to get a more sour loaf is, I make the dough and then refrigerate the dough 24 to 48 hours. If I go 48 hours I take it out after 24 hours and fold the dough to de-gas it. This lon...
Old Sourdough Recipe Recently, my grandfather stumbled across an old, OLD cookbook that belonged to HIS grandmother. He knows that I've been dabbling with breads/baking, so he offered me the cookbook (he also knows I'm an archivist, so he knew I'd preserve it!). :) Anyway... I've been browsing through the recipes (t...
Re: Old Sourdough Recipe What a fun story! I love those old recipes, too. As far as putting the dough in the refrigerator to rise, I do it all the time. It is referred to today as 'retarding the dough'. It also greatly improves the flavor and the keeping qualities of the bread. You are right about our refrigerators pro...
starter question I've started my first starter and I wanted to make sure I was on the right track. I started simple: one cup unbleached King Arthur bread flour and filtered well water. The mixture looks like pancake batter. Its in a plastic container covered with a damp paper towel (with a small hole ripped in the ...
Re: starter question Hi Terpflan, I will try to explain a few things and hopefully help you get that starter going. The first bubbles that came aren't yeast, but bacteria. As the mixture ferments it becomes more acidic and these bacteria die off. That is why you see bubbles and then--nothing. As your mixture ferments a...
What happens if I feed by starter nothing but sugar and water? I've always wondered why we need to feed flour to our starter if its only source of food is sugar. Why not just feed it sugar and water instead of flour and water? This way it will be cheaper to maintain and will take less space.
Try it, see what happens, let Try it, see what happens, let us know. Enjoy!
Rip off! :) We, my family and I, just returned from a mini-vacation to San Francisco. Of course, we ate some yummy sourdough while we were there. In one of the touristy stores on Fisherman's Wharf, I noticed a sourdough starter kit. It was, literally, an envelope (regualr postal size) with some flour in it. The pr...
Re: Rip off! :) Rip offs?!? On Fisherman's Wharf?!? Never! I thought that was where all the salty curs imbibed their grog... ;-) I grew up in the Bay Area and it wasn't until I was in high school that I actually went to Fisherman's Wharf. People from SF *never* go there. Pretty much walking down the pier qualifie...
Starter Question I am going to get an authentic San Francisco Sourdough starter in a week or so. My questions are how long will the particular strains of Lactobacillus and wild yeast remain viable in the starter before a wild yeast from around here takes over the starter? Do I need to keep the ph within a certain range...
Re: Starter Question There is a lot of controversy on this subject. Many people insist that any starter will succumb to the local wild yeasts in the area after a period of time. Ed Wood, of Sourdoughs International, says that he doesn't believe this is a significant problem. He states in his book, "Stable cultures are ...
Ale in sourdough starter > Yesterday I got the notion to make sourdough pita > pockets. So last night I put about 1 cup sourdough starter into a jar along with 1 cup flour and 1 cup ale, well after about 6 hours it was almost over the top of the jar, so I chilled it in the fridge overnight. > This morning after ...
Re: Ale in sourdough starter Wow. That sounds really good.
sourdough, baked in home made cloche
Re: sourdough, baked in home made cloche You know I am not 100% happy about the cloche being a flower pot, though it is said they are OK, But.............. It's not like useing a Schlemmertopf clay baker, those are made for cooking in, the flower pot is a flower pot. :-((( thank goodness the loaf I did cook under t...
Yeast Inquiry Hi, Any one got an idea how many teaspoons or grams there is in a 1 packet (1/4 ounce) instant yeast.
Re: Yeast Inquiry thanks alot :-)
First successful Sourdough loaves! I'm so excited! :) I've tried sourdough twice before, and twice I couldn't keep the starter alive. This rye starter has been alive for 2 weeks (his name is Clyde), and is still vigorous. I didn't have time to rise these guys as long as they really needed, but got a great oven sprin...
Looking Good!! Those look great! I'm looking forward to the day I have those results!!
Chef? Levain? Starter? Seed? Ok, I've seen a lot of these terms being bandied about, and have a question or two of the more experienced. My first two tries with sourdough were failures. The first one was actually too successful: the starter outgrew his container and tried to eat my kitchen. The second one I left o...
No help? Did y'all go into hiding on me? :) -Joe
Starter question. I started my starter on Tuesday and have been following the instructions found on the link in one of the lessons. This morning, I went out to find my jar of starter had an inch thick layer of "hooch". I poured some of it off before I fed my starter (whom I've named Earl). I used whole wheat flour ...
Re: Starter question. Someone like SourdoLady is better qualified to answer you than I am, but here are my thoughts: 1. Did I do the right thing by pouring off the layer of fluid? It is still alive? Then, sure, you did the right thing. 2. I've been keeping a very light lid on the jar, but I've noticed that (in pics I'...
Cool rise question After reading the articles by SourdoLady I have a question about using a cool rise in the fridge after shaping the loaves: Would a rise at a cool room temp, say 50 degrees F, be food safe and achieve the same long, flavor developing rise as in the fridge at colder temperatures? I simply don't have ro...
Cool rise reply Yes, you should get great flavor out of a long, slow rise at 50 degrees. I might think twice about leaving out a dough enriched with a lot of daily or eggs, but a dough consisting of grains, water, salt, yeast, and perhaps a little oil should be quite safe left out overnight. At least I've never hear...
sourdough loaf Made with home made sour starter, 1 cup sour starter 1 cup warm water 1 tab sugar, 1/2 ounce soft butter 1 teas salt flour. Mix 2 cups flour with sour, water and sugar, rest 30 minutes, add salt and butter and enough flour to make a nice workable dough, knead well, proof to double, knock back, s...
pretty!!! pretty!!!
Sticky! Shaping Sticky Dough or When is it too Sticky? I'm talking about the state of the dough right before shaping, not in any of the steps prior to that.I completely understand that sourdough is going to be sticky. I also understand that the amount of sickness depends on all sorts of things: What kind of flour, how ...
in this camp today! I tried to make my own recipe using an oat soaker based on some recipes on this site. Oh my goodness - wetter than wet glue. Complete nightmare. Ended up just throwing it in a bread pan. I'll be amazed if it's edible. My dought is usually between 2 and 3.
More attempts at sourdough... I still haven't "perfected" my sourdough yet. :/ Earl (my starter) is such a happy lil' beastie, though. :) I've been pulling him out of the refridgerator to feed him every four days and he seems to be doing hunky-dory. Always bubbly and "sour" smelling. I've got two loaves rising on ...
Re: More attempts at sourdough Scarlett, are you proofing your newly fed starter for 12 to 16 hours after feeding it? What I have been doing to get a more sour loaf is, I make the dough and then refrigerate the dough 24 to 48 hours. If I go 48 hours I take it out after 24 hours and fold the dough to de-gas it. This lon...
Old Sourdough Recipe Recently, my grandfather stumbled across an old, OLD cookbook that belonged to HIS grandmother. He knows that I've been dabbling with breads/baking, so he offered me the cookbook (he also knows I'm an archivist, so he knew I'd preserve it!). :) Anyway... I've been browsing through the recipes (t...
Re: Old Sourdough Recipe What a fun story! I love those old recipes, too. As far as putting the dough in the refrigerator to rise, I do it all the time. It is referred to today as 'retarding the dough'. It also greatly improves the flavor and the keeping qualities of the bread. You are right about our refrigerators pro...
starter question I've started my first starter and I wanted to make sure I was on the right track. I started simple: one cup unbleached King Arthur bread flour and filtered well water. The mixture looks like pancake batter. Its in a plastic container covered with a damp paper towel (with a small hole ripped in the ...
Re: starter question Hi Terpflan, I will try to explain a few things and hopefully help you get that starter going. The first bubbles that came aren't yeast, but bacteria. As the mixture ferments it becomes more acidic and these bacteria die off. That is why you see bubbles and then--nothing. As your mixture ferments a...
Rip off! :) We, my family and I, just returned from a mini-vacation to San Francisco. Of course, we ate some yummy sourdough while we were there. In one of the touristy stores on Fisherman's Wharf, I noticed a sourdough starter kit. It was, literally, an envelope (regualr postal size) with some flour in it. The pr...
Re: Rip off! :) Rip offs?!? On Fisherman's Wharf?!? Never! I thought that was where all the salty curs imbibed their grog... ;-) I grew up in the Bay Area and it wasn't until I was in high school that I actually went to Fisherman's Wharf. People from SF *never* go there. Pretty much walking down the pier qualifie...
Starter Question I am going to get an authentic San Francisco Sourdough starter in a week or so. My questions are how long will the particular strains of Lactobacillus and wild yeast remain viable in the starter before a wild yeast from around here takes over the starter? Do I need to keep the ph within a certain range...
Re: Starter Question There is a lot of controversy on this subject. Many people insist that any starter will succumb to the local wild yeasts in the area after a period of time. Ed Wood, of Sourdoughs International, says that he doesn't believe this is a significant problem. He states in his book, "Stable cultures are ...
Ale in sourdough starter > Yesterday I got the notion to make sourdough pita > pockets. So last night I put about 1 cup sourdough starter into a jar along with 1 cup flour and 1 cup ale, well after about 6 hours it was almost over the top of the jar, so I chilled it in the fridge overnight. > This morning after ...
Re: Ale in sourdough starter Wow. That sounds really good.
sourdough, baked in home made cloche
Re: sourdough, baked in home made cloche You know I am not 100% happy about the cloche being a flower pot, though it is said they are OK, But.............. It's not like useing a Schlemmertopf clay baker, those are made for cooking in, the flower pot is a flower pot. :-((( thank goodness the loaf I did cook under t...
Yeast Inquiry Hi, Any one got an idea how many teaspoons or grams there is in a 1 packet (1/4 ounce) instant yeast.
Re: Yeast Inquiry thanks alot :-)
First successful Sourdough loaves! I'm so excited! :) I've tried sourdough twice before, and twice I couldn't keep the starter alive. This rye starter has been alive for 2 weeks (his name is Clyde), and is still vigorous. I didn't have time to rise these guys as long as they really needed, but got a great oven sprin...
Looking Good!! Those look great! I'm looking forward to the day I have those results!!
Chef? Levain? Starter? Seed? Ok, I've seen a lot of these terms being bandied about, and have a question or two of the more experienced. My first two tries with sourdough were failures. The first one was actually too successful: the starter outgrew his container and tried to eat my kitchen. The second one I left o...
No help? Did y'all go into hiding on me? :) -Joe
Always Zero Ovenspring, pls help :) Hey, i have always problems with ovenspring and could need your help to figure out why. :)My approach:Mixing Levain 1:4:4 , wait 12 hours for it to atleast double in volume.Mixing the dough (72% hydration) 90% Breadflour 12% Protein, 10% Wholewheat 13% Proteinstretch and fold 5 times...
Oven spring Hi Charlie, the whys and hows of oven spring are the following1) in unleavened dough, oven spring is due to gluten development, the dough is kneaded and then stretched and folded a lot, so that the layers are very thin and when baked they are translucent. This achieves phenomenal oven spring, for example, i...
Inside of sourdough bread is wet and sticky Hi everyone. I am new to sourdough bread making. I have had success in creating a nice outer appearance and crust with my sourdough bread, but unfortunately, the inside always turns out slightly wet and sticky. Even when I squish the bread together, I can almost hear a "squis...
Gumminess Can come from under fermented and/or under baked bread. You've got a bit of a false crumb there which points to under fermented. It's not too bad but you might wish to look at the starter or the bulk ferment. You mentioned you were new to sourdough so it's probably just down to reading when the starter or dou...
Starter question. I started my starter on Tuesday and have been following the instructions found on the link in one of the lessons. This morning, I went out to find my jar of starter had an inch thick layer of "hooch". I poured some of it off before I fed my starter (whom I've named Earl). I used whole wheat flour ...
Re: Starter question. Someone like SourdoLady is better qualified to answer you than I am, but here are my thoughts: 1. Did I do the right thing by pouring off the layer of fluid? It is still alive? Then, sure, you did the right thing. 2. I've been keeping a very light lid on the jar, but I've noticed that (in pics I'...
Cool rise question After reading the articles by SourdoLady I have a question about using a cool rise in the fridge after shaping the loaves: Would a rise at a cool room temp, say 50 degrees F, be food safe and achieve the same long, flavor developing rise as in the fridge at colder temperatures? I simply don't have ro...
Cool rise reply Yes, you should get great flavor out of a long, slow rise at 50 degrees. I might think twice about leaving out a dough enriched with a lot of daily or eggs, but a dough consisting of grains, water, salt, yeast, and perhaps a little oil should be quite safe left out overnight. At least I've never hear...
sourdough loaf Made with home made sour starter, 1 cup sour starter 1 cup warm water 1 tab sugar, 1/2 ounce soft butter 1 teas salt flour. Mix 2 cups flour with sour, water and sugar, rest 30 minutes, add salt and butter and enough flour to make a nice workable dough, knead well, proof to double, knock back, s...
pretty!!! pretty!!!
More attempts at sourdough... I still haven't "perfected" my sourdough yet. :/ Earl (my starter) is such a happy lil' beastie, though. :) I've been pulling him out of the refridgerator to feed him every four days and he seems to be doing hunky-dory. Always bubbly and "sour" smelling. I've got two loaves rising on ...
Re: More attempts at sourdough Scarlett, are you proofing your newly fed starter for 12 to 16 hours after feeding it? What I have been doing to get a more sour loaf is, I make the dough and then refrigerate the dough 24 to 48 hours. If I go 48 hours I take it out after 24 hours and fold the dough to de-gas it. This lon...
Old Sourdough Recipe Recently, my grandfather stumbled across an old, OLD cookbook that belonged to HIS grandmother. He knows that I've been dabbling with breads/baking, so he offered me the cookbook (he also knows I'm an archivist, so he knew I'd preserve it!). :) Anyway... I've been browsing through the recipes (t...
Re: Old Sourdough Recipe What a fun story! I love those old recipes, too. As far as putting the dough in the refrigerator to rise, I do it all the time. It is referred to today as 'retarding the dough'. It also greatly improves the flavor and the keeping qualities of the bread. You are right about our refrigerators pro...
starter question I've started my first starter and I wanted to make sure I was on the right track. I started simple: one cup unbleached King Arthur bread flour and filtered well water. The mixture looks like pancake batter. Its in a plastic container covered with a damp paper towel (with a small hole ripped in the ...
Re: starter question Hi Terpflan, I will try to explain a few things and hopefully help you get that starter going. The first bubbles that came aren't yeast, but bacteria. As the mixture ferments it becomes more acidic and these bacteria die off. That is why you see bubbles and then--nothing. As your mixture ferments a...
Rip off! :) We, my family and I, just returned from a mini-vacation to San Francisco. Of course, we ate some yummy sourdough while we were there. In one of the touristy stores on Fisherman's Wharf, I noticed a sourdough starter kit. It was, literally, an envelope (regualr postal size) with some flour in it. The pr...
Re: Rip off! :) Rip offs?!? On Fisherman's Wharf?!? Never! I thought that was where all the salty curs imbibed their grog... ;-) I grew up in the Bay Area and it wasn't until I was in high school that I actually went to Fisherman's Wharf. People from SF *never* go there. Pretty much walking down the pier qualifie...
Starter Question I am going to get an authentic San Francisco Sourdough starter in a week or so. My questions are how long will the particular strains of Lactobacillus and wild yeast remain viable in the starter before a wild yeast from around here takes over the starter? Do I need to keep the ph within a certain range...
Re: Starter Question There is a lot of controversy on this subject. Many people insist that any starter will succumb to the local wild yeasts in the area after a period of time. Ed Wood, of Sourdoughs International, says that he doesn't believe this is a significant problem. He states in his book, "Stable cultures are ...
Ale in sourdough starter > Yesterday I got the notion to make sourdough pita > pockets. So last night I put about 1 cup sourdough starter into a jar along with 1 cup flour and 1 cup ale, well after about 6 hours it was almost over the top of the jar, so I chilled it in the fridge overnight. > This morning after ...
Re: Ale in sourdough starter Wow. That sounds really good.
sourdough, baked in home made cloche
Re: sourdough, baked in home made cloche You know I am not 100% happy about the cloche being a flower pot, though it is said they are OK, But.............. It's not like useing a Schlemmertopf clay baker, those are made for cooking in, the flower pot is a flower pot. :-((( thank goodness the loaf I did cook under t...
Unfed starter loaf beefier than fed?! Hi All! I'm an amateur sourdough baker and I'm confused. Have been making successful loaves for a while and decided to go against the rules and make a loaf using unfed starter. Side by side comparison with the *fed* starter shows the *unfed* loaf much beefier than the fed starter l...
How long had it been "fed" How long had it been "fed" prior to mixing in the dough?  LIkewise, when had the "unfed" starter last been refreshed?
Yeast Inquiry Hi, Any one got an idea how many teaspoons or grams there is in a 1 packet (1/4 ounce) instant yeast.
Re: Yeast Inquiry thanks alot :-)
First successful Sourdough loaves! I'm so excited! :) I've tried sourdough twice before, and twice I couldn't keep the starter alive. This rye starter has been alive for 2 weeks (his name is Clyde), and is still vigorous. I didn't have time to rise these guys as long as they really needed, but got a great oven sprin...
Looking Good!! Those look great! I'm looking forward to the day I have those results!!
Chef? Levain? Starter? Seed? Ok, I've seen a lot of these terms being bandied about, and have a question or two of the more experienced. My first two tries with sourdough were failures. The first one was actually too successful: the starter outgrew his container and tried to eat my kitchen. The second one I left o...
No help? Did y'all go into hiding on me? :) -Joe
Starter question. I started my starter on Tuesday and have been following the instructions found on the link in one of the lessons. This morning, I went out to find my jar of starter had an inch thick layer of "hooch". I poured some of it off before I fed my starter (whom I've named Earl). I used whole wheat flour ...
Re: Starter question. Someone like SourdoLady is better qualified to answer you than I am, but here are my thoughts: 1. Did I do the right thing by pouring off the layer of fluid? It is still alive? Then, sure, you did the right thing. 2. I've been keeping a very light lid on the jar, but I've noticed that (in pics I'...
Cool rise question After reading the articles by SourdoLady I have a question about using a cool rise in the fridge after shaping the loaves: Would a rise at a cool room temp, say 50 degrees F, be food safe and achieve the same long, flavor developing rise as in the fridge at colder temperatures? I simply don't have ro...
Cool rise reply Yes, you should get great flavor out of a long, slow rise at 50 degrees. I might think twice about leaving out a dough enriched with a lot of daily or eggs, but a dough consisting of grains, water, salt, yeast, and perhaps a little oil should be quite safe left out overnight. At least I've never hear...
sourdough loaf Made with home made sour starter, 1 cup sour starter 1 cup warm water 1 tab sugar, 1/2 ounce soft butter 1 teas salt flour. Mix 2 cups flour with sour, water and sugar, rest 30 minutes, add salt and butter and enough flour to make a nice workable dough, knead well, proof to double, knock back, s...
pretty!!! pretty!!!
More attempts at sourdough... I still haven't "perfected" my sourdough yet. :/ Earl (my starter) is such a happy lil' beastie, though. :) I've been pulling him out of the refridgerator to feed him every four days and he seems to be doing hunky-dory. Always bubbly and "sour" smelling. I've got two loaves rising on ...
Re: More attempts at sourdough Scarlett, are you proofing your newly fed starter for 12 to 16 hours after feeding it? What I have been doing to get a more sour loaf is, I make the dough and then refrigerate the dough 24 to 48 hours. If I go 48 hours I take it out after 24 hours and fold the dough to de-gas it. This lon...
Old Sourdough Recipe Recently, my grandfather stumbled across an old, OLD cookbook that belonged to HIS grandmother. He knows that I've been dabbling with breads/baking, so he offered me the cookbook (he also knows I'm an archivist, so he knew I'd preserve it!). :) Anyway... I've been browsing through the recipes (t...
Re: Old Sourdough Recipe What a fun story! I love those old recipes, too. As far as putting the dough in the refrigerator to rise, I do it all the time. It is referred to today as 'retarding the dough'. It also greatly improves the flavor and the keeping qualities of the bread. You are right about our refrigerators pro...
starter question I've started my first starter and I wanted to make sure I was on the right track. I started simple: one cup unbleached King Arthur bread flour and filtered well water. The mixture looks like pancake batter. Its in a plastic container covered with a damp paper towel (with a small hole ripped in the ...
Re: starter question Hi Terpflan, I will try to explain a few things and hopefully help you get that starter going. The first bubbles that came aren't yeast, but bacteria. As the mixture ferments it becomes more acidic and these bacteria die off. That is why you see bubbles and then--nothing. As your mixture ferments a...
Rip off! :) We, my family and I, just returned from a mini-vacation to San Francisco. Of course, we ate some yummy sourdough while we were there. In one of the touristy stores on Fisherman's Wharf, I noticed a sourdough starter kit. It was, literally, an envelope (regualr postal size) with some flour in it. The pr...
Re: Rip off! :) Rip offs?!? On Fisherman's Wharf?!? Never! I thought that was where all the salty curs imbibed their grog... ;-) I grew up in the Bay Area and it wasn't until I was in high school that I actually went to Fisherman's Wharf. People from SF *never* go there. Pretty much walking down the pier qualifie...
Why can’t weak starters make good bread? This is a subject that perplexes me. My understanding   is that to create good crumb, we mainly depend on the wild yeast to leaven the dough with carbon dioxide. If I use a weak starter straight out of the fridge to make a dough the rises 50% in volume, I have created just as mu...
dough degradation As I'm slowly learning, the transformation of dough over time during bulk fermentation is an extremely complex process, but I think it can be helpful to simplify the process into good things (gluten development, aeration, etc) and bad things (proteolysis and amylase degradation, etc).  In general, a ...
Starter Question I am going to get an authentic San Francisco Sourdough starter in a week or so. My questions are how long will the particular strains of Lactobacillus and wild yeast remain viable in the starter before a wild yeast from around here takes over the starter? Do I need to keep the ph within a certain range...
Re: Starter Question There is a lot of controversy on this subject. Many people insist that any starter will succumb to the local wild yeasts in the area after a period of time. Ed Wood, of Sourdoughs International, says that he doesn't believe this is a significant problem. He states in his book, "Stable cultures are ...
Ale in sourdough starter > Yesterday I got the notion to make sourdough pita > pockets. So last night I put about 1 cup sourdough starter into a jar along with 1 cup flour and 1 cup ale, well after about 6 hours it was almost over the top of the jar, so I chilled it in the fridge overnight. > This morning after ...
Re: Ale in sourdough starter Wow. That sounds really good.
sourdough, baked in home made cloche
Re: sourdough, baked in home made cloche You know I am not 100% happy about the cloche being a flower pot, though it is said they are OK, But.............. It's not like useing a Schlemmertopf clay baker, those are made for cooking in, the flower pot is a flower pot. :-((( thank goodness the loaf I did cook under t...
Yeast Inquiry Hi, Any one got an idea how many teaspoons or grams there is in a 1 packet (1/4 ounce) instant yeast.
Re: Yeast Inquiry thanks alot :-)
First successful Sourdough loaves! I'm so excited! :) I've tried sourdough twice before, and twice I couldn't keep the starter alive. This rye starter has been alive for 2 weeks (his name is Clyde), and is still vigorous. I didn't have time to rise these guys as long as they really needed, but got a great oven sprin...
Looking Good!! Those look great! I'm looking forward to the day I have those results!!
Chef? Levain? Starter? Seed? Ok, I've seen a lot of these terms being bandied about, and have a question or two of the more experienced. My first two tries with sourdough were failures. The first one was actually too successful: the starter outgrew his container and tried to eat my kitchen. The second one I left o...
No help? Did y'all go into hiding on me? :) -Joe
Starter question. I started my starter on Tuesday and have been following the instructions found on the link in one of the lessons. This morning, I went out to find my jar of starter had an inch thick layer of "hooch". I poured some of it off before I fed my starter (whom I've named Earl). I used whole wheat flour ...
Re: Starter question. Someone like SourdoLady is better qualified to answer you than I am, but here are my thoughts: 1. Did I do the right thing by pouring off the layer of fluid? It is still alive? Then, sure, you did the right thing. 2. I've been keeping a very light lid on the jar, but I've noticed that (in pics I'...
Cool rise question After reading the articles by SourdoLady I have a question about using a cool rise in the fridge after shaping the loaves: Would a rise at a cool room temp, say 50 degrees F, be food safe and achieve the same long, flavor developing rise as in the fridge at colder temperatures? I simply don't have ro...
Cool rise reply Yes, you should get great flavor out of a long, slow rise at 50 degrees. I might think twice about leaving out a dough enriched with a lot of daily or eggs, but a dough consisting of grains, water, salt, yeast, and perhaps a little oil should be quite safe left out overnight. At least I've never hear...
sourdough loaf Made with home made sour starter, 1 cup sour starter 1 cup warm water 1 tab sugar, 1/2 ounce soft butter 1 teas salt flour. Mix 2 cups flour with sour, water and sugar, rest 30 minutes, add salt and butter and enough flour to make a nice workable dough, knead well, proof to double, knock back, s...
pretty!!! pretty!!!