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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!!!
Sourdough Not Leavening Enriched Doughs Hi All,I'm currently maintaining both a liquid 100% hydration sourdough starter and an Italian style stiff starter at 50% hydration (Lievito Madre).  I've successfully used both to leaven whole grain bread, pizza dough, and other savory applications, but for some reason both star...
Timescale? After kneading sourdoughs I usually do first rise in the fridge overnight. My sourdough yeasts take at least twice as long to work as industrial types. They work nicely at lower temperatures.As a note though...SourDoughnuts are not nice. I would not be tempted to use sour starter to make enriched doughs unle...
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
Artisan Bryan's Pan de Coco? Just experienced my first major bread flop. :(I was making Bryan Ford's choco pan de coco from his new book New World Sourdough. He has a similar version on his website: https://www.artisanbryan.com/post/how-to-make-pan-de-coco-sourdough-bread-recipe The dough didn't feel right from the sta...
Reference This professional baker's coconut bread formula may give you an idea of a (somewhat similar) coconut bread's appropriate hydration.Yippee
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...
Simple Sourdough Loaf Hello everyone,Thanks to Benny and everyone for your help in this new Sourdough bread and sweets journey.I have done so far 3 Loaf of Bread flour and Wholewheat and am having ok results, but not yet high rise Loaf.I probably should post here the recipe and process to facilitate some help to see wh...
Alberto good to see you here, Alberto good to see you here, you’ll finds lots of knowledgeable bakers here who can help you.  Be as detailed as possible as we discussed earlier with your formula and method including temperatures.  Posting photos is also helpful.Benny
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...
Sourdough Rolls Can I make dinner rolls with the same dough recipe I use to make artisan bread? My normal recipe is 920g white flour, 230g wheat, 230g starter, and 863g water (75% hydration). I usually bake at 450F for an hour and the loaves come out great. My plan was to use the same dough and shape into rolls and let...
Sure can. Enjoy! Sure can. Enjoy!
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!!!
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...
Type 85 vs Type 85 Malted for Sourdough Hey All,i've been using Central Millings Type 85 organic flour for my 'house' sourdough bread and usually buy in 50 pound bags, I was going to rebuy and started wondering if I should pick up the Type 85 Malted Organic flour instead, I was wondering if anyone had any thoughts arou...
I believe malting increases I believe malting increases enzymatic activity in the flour and provides some simple sugars that can be metabolized by the yeast/leaven. It helps condition the dough and from what I understand generally improves the breadbaking characteristics of the flour without affecting flavor. I have us...
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'...
What a lovely whole wheat sourdough recipe https://youtu.be/jd_r69WauPkSome good ideas with an excellent result. I highly doubt my starter at that percentage will take as long but as she says it depends on the temperature. Quite like the way she final proofs the dough. There's always something to learn. Enjoy!
A very nice loaf and a recipe A very nice loaf and a recipe that would definitely work well with my schedule.
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 :-)
Anyone interested in a Champlain SD bake? For sure Kat, (aka, “not.a.crumb.left”) and I will be baking Trevor’s Champlain SD. http://www.breadwerx.com/champlain-sourdough-recipe-video/We last baked this bread here. http://www.thefreshloaf.com/node/55123/overproofing-underproofing-sourdough-or-just-bad-shapingwhat-does-...
Kat's Champlain loaf ver. 6 http://www.breadwerx.com/champlain-sourdough-recipe-video/   - Champlain SourdoughLike many of you I came across Trevor Jay Wilson's videos, blog and recent book, which was a total eye opener and this loaf seemed to be a good 'beginner' type of Sourdough with 70% hydration. I tried other rec...
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 ...
high hydration questions Hello, I have some questions/observations about my high hydration dough which I'm finding a little difficult to get structure from.After autolization I stretch my dough in a bowl with we hands. I find the dough comes up to a nice elasticity really quite quickly. I can pick it up and it will cli...
You much water can cause weak You much water can cause weak gluten. Stop before it starts to tear and let it rest a bit before continuing. Enjoy!
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...
80% Hydration Starter to 100% Hydration Starter Question Question - I have a FWSY 80% hydration starter.  The 123 recipe calls for 100% hydration starter.  If I take 18 grams of my 80%  (10g of flour, 8g of water), add 65 g of flour and 67g of water, will I have a 100% hydration starter?  If so, could I could then use ...
yes i think you can math your way into whatever levain/starter hydration you need for a particular recipe. i’ve done it on a few occasions when a recipe called for a stiff starter (mine lives at 100%).if you’re having issues with recipes in FWSY, i’d recommend starting a thread on that. many folks on here have baked th...
Need help with oven spring... again Ugh. I made a boule last night and, once again, it did not achieve the oven spring I had hoped for.  Here are the specs: Levain fed at 1:1:1, made with a healthy starter that had also been fed at 1:1:1, 2x a day  450g of King Arthur bread flour; 50g of whole wheat flour 375g of ~80-9...
Good job! Now what was your concern? Just kidding. You did a wonderful job and I myself would be pleased to have baked a loaf that good.
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'...