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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...
Sourdough rising too quickly I have mature starter that I've been using for awhile. I'm planning on baking tomorrow, so I started to prepare the starter by leaving it at room temperature and feeding it every 12 hours yesterday morning. Last night it expanded quickly, and this morning (12 hours later) it had collapsed. ...
What ratio are you feeding it What ratio are you feeding it? I.e. how much starter with how much water and flour?
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
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'...
The diversity and function of sourdough starter microbiomes I noticed this new study published today?  I thought some might be interested in it, some surprising and not so surprising findings.The diversity and function of sourdough starter microbiomesI particularly found the notes about the presence of Acetic Acid Bact...
I intend to read the study. I intend to read the study. My current understanding is that in fermentation the bacteria will take a couple of pathways depending on the environment. Wet and warm (21-35C) - homofermentative - fairly mild lactic acid. Drier and cooler (10-18C) - heterofermentative - sharper acetic acid.EDIT...
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...
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 :-)
REALLY fruity starter Hi, all.I'm working with a starter that is about a year old. In the past, it always smelled very pleasantly yeasty. Recently, I've been baking less often and sometimes let a day lapse without feeding it. It has developed a VERY fruity smell that I find unpleasant. I'm back on a 24 hour feeding sch...
Unusual odors will dilute Unusual odors will dilute themselves out eventually. Keep going. Enjoy!
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...
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 ...
Tartine Brioche Tried the Tartine Brioche recipe this weekend and was quite pleased with the results.  See below for some pics. The dough includes 45% butter, 40% poolish, and 30% leaven. A few things I would do differently next time:Cut recipe by 1/4.  I halved it this time and still ended up with 6 mini loaves! Egg w...
Too hot Yes! I baked this in May 2020. good suggestion to reduce the recipe!mine was also too dry and too dark on top.  Recipe says to cook at 450. Lower the temp to 400-425.
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!!!
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 has odd layers hi I live in a tropical climate lows are around 20°C and it usually goes to around 30°C at the moment. I started a sourdough starter a few times and fed it once a day however, every time I tried i always saw 3 layers, bottom one has flour and water and what appears to be no bubbles, 2nd layer is ...
With limited info It sounds far too hydrated. Thicken it up by just adding more flour at the next feed. Should be a thick batter.
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...
Hamelman 125% liquid levain maintenance feedings questions I recently got a copy of Hamelman’s Bread and I am confused about the starter maintenance feedings. It seems like he doesn’t really recommend keeping a separate starter culture fed but instead that you just save 2 T of the levain build. I can’t find anywhere wh...
100% for Maintenance My sourdough recipe is a mixture of Hammelman and David Snyder's.  I maintain the starter at 100% in the fridge.  I will take a small portion out and feed it at a 1:2:2 ratio the morning before dough preparation.  In the evening I will prepare a 125% hydration levain for the next morning.  Once a m...
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!!
Can instrumental characterization help predicting sour taste perception of wheat sourdough bread? Interesting looking paper. I haven't yet been able to get the full content via my university library.Can instrumental characterization help predicting sour taste perception of wheat sourdough bread?Highlights• Breads with ...
Access Hi Gary,I have access to this paper through my institution. Send me a PM and I can provide a link.Michael
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.
"Cheating" on the sourness Happy New Year to all!I've read and experimented with numerous approaches for getting a more "sour" starter and resulting bread. None of my attempts have produced anything approaching the "tang" of genuine SF-type bread.Has anyone had experience in supplementing their sourdough-leavened dough...
Vinegar There's also acetic acid, produced by acetobacter, a genus of acetic acid bacteria.  Acetic acid = vinegar.  I read somewhere that (some of?) the bakers of the famous San Francisco sourdough add vinegar to increase sourness.
Sechskornbrot Experiment I stumbled across a recipe for Sechskornbrot on the website for the École Internationale de Boulangerie, where they have a decent-sized recipe collection! Here is also a link to a Youtube video of just the Sechskornbrot recipe. I transcribed the recipe from the video, made a few small tweaks/in...
How soon was it cut? that usually makes the difference.  Very very Nice loaf.  You could depan the loaf and bake it on the rack the last 10 minutes or so.  Bag it overnight upside down and see if that helps. Letting the loaf cool at least 4 hrs, bag and stand undesturbed for 24 hours before cutting to let the crumb set...
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...
Substituting Preferments New baker here.  Read a lot of posts here but still am a little confused.  If a recipe calls for 200g of levain (100% hydration) how would I determine how to use an alternative preferment like pate fermentee?
200g of levain at 100% hydration Is 100g water + 100g flour. A pate fermente is lower hydration. I'd use the equivalent where the flour remains the same and add the difference in water back into the dough. For example... Say you have a pate fermente which is 60% hydration. In order to keep the same amount of flour you'...
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...