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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...
Claus Meyer's Oland Bread Hi, Has anyone made Claus Meyer's Oland loaf? here and here. I am new to sourdough and found this recipe intriguing as it included commercial yeast and a stand mixture option. I decided to give this a try as I found some Oland flour at a local farmer's market. I was a bit concerned with the hy...
Nice looking loaf! I like the appearance and the crumb - not open, but regular and it looks tender.I've heard of Olands wheat and it seems to be highly rated as flavoursome, strong and able to take high hydration, but just about impossible to get in the UK; I think there's one farmer that grows it, but a long way from ...
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!!
Sourdough Loaf Doughy and possibly underfermented? Hi all! New user here, and new to baking in general, let alone sourdough! My wife was a baker in her young adult years but worked for a commercial bakery and hadn't done much in the way of home baked bread. I have been on the Sourdough journey since December and after ...
5%? You must mean 50% I love The Sourdough Journey on YouTube if that's what you're watching. Really solid lessons.You said you dropped down to 5% hydration. You must mean 50%. Even that is quite low and would give you a dense crumb, I would imagine. Go up to about 65% or even 70% and you should be gold.And... looks ov...
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.
Well fermented dough jiggle This has come up quite a bit recently with a lot of the newer bakers so I’d thought I’d upload a video showing the jiggle of a well fermented dough.  This is a seven grain sourdough just before shaping, my aliquot jar indicates that it has risen about 60% (aliquot jar overestimates the rise ...
Thank you for this Benny. Thank you for this Benny. Very helpful!
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...
looking for sourdough starter Hi all I not sure if this is the right place but seeing this so far is the only forum I found so far LOL...I new here and something bad happen to my its missing I think someone threw it out...Ok I looking for a starter real old history I have been on the internet for over 4 hrs. looking I ...
. .
Rip off! :) We, my family and I, just returned from a mini-vacation to San Francisco. Of course, we ate some yummy sourdough while we were there. In one of the touristy stores on Fisherman's Wharf, I noticed a sourdough starter kit. It was, literally, an envelope (regualr postal size) with some flour in it. The pr...
Re: Rip off! :) Rip offs?!? On Fisherman's Wharf?!? Never! I thought that was where all the salty curs imbibed their grog... ;-) I grew up in the Bay Area and it wasn't until I was in high school that I actually went to Fisherman's Wharf. People from SF *never* go there. Pretty much walking down the pier qualifie...
Starter Question I am going to get an authentic San Francisco Sourdough starter in a week or so. My questions are how long will the particular strains of Lactobacillus and wild yeast remain viable in the starter before a wild yeast from around here takes over the starter? Do I need to keep the ph within a certain range...
Re: Starter Question There is a lot of controversy on this subject. Many people insist that any starter will succumb to the local wild yeasts in the area after a period of time. Ed Wood, of Sourdoughs International, says that he doesn't believe this is a significant problem. He states in his book, "Stable cultures are ...
Ale in sourdough starter > Yesterday I got the notion to make sourdough pita > pockets. So last night I put about 1 cup sourdough starter into a jar along with 1 cup flour and 1 cup ale, well after about 6 hours it was almost over the top of the jar, so I chilled it in the fridge overnight. > This morning after ...
Re: Ale in sourdough starter Wow. That sounds really good.
sourdough, baked in home made cloche
Re: sourdough, baked in home made cloche You know I am not 100% happy about the cloche being a flower pot, though it is said they are OK, But.............. It's not like useing a Schlemmertopf clay baker, those are made for cooking in, the flower pot is a flower pot. :-((( thank goodness the loaf I did cook under t...
Yeast Inquiry Hi, Any one got an idea how many teaspoons or grams there is in a 1 packet (1/4 ounce) instant yeast.
Re: Yeast Inquiry thanks alot :-)
First successful Sourdough loaves! I'm so excited! :) I've tried sourdough twice before, and twice I couldn't keep the starter alive. This rye starter has been alive for 2 weeks (his name is Clyde), and is still vigorous. I didn't have time to rise these guys as long as they really needed, but got a great oven sprin...
Looking Good!! Those look great! I'm looking forward to the day I have those results!!
Chef? Levain? Starter? Seed? Ok, I've seen a lot of these terms being bandied about, and have a question or two of the more experienced. My first two tries with sourdough were failures. The first one was actually too successful: the starter outgrew his container and tried to eat my kitchen. The second one I left o...
No help? Did y'all go into hiding on me? :) -Joe
Starter question. I started my starter on Tuesday and have been following the instructions found on the link in one of the lessons. This morning, I went out to find my jar of starter had an inch thick layer of "hooch". I poured some of it off before I fed my starter (whom I've named Earl). I used whole wheat flour ...
Re: Starter question. Someone like SourdoLady is better qualified to answer you than I am, but here are my thoughts: 1. Did I do the right thing by pouring off the layer of fluid? It is still alive? Then, sure, you did the right thing. 2. I've been keeping a very light lid on the jar, but I've noticed that (in pics I'...
Cool rise question After reading the articles by SourdoLady I have a question about using a cool rise in the fridge after shaping the loaves: Would a rise at a cool room temp, say 50 degrees F, be food safe and achieve the same long, flavor developing rise as in the fridge at colder temperatures? I simply don't have ro...
Cool rise reply Yes, you should get great flavor out of a long, slow rise at 50 degrees. I might think twice about leaving out a dough enriched with a lot of daily or eggs, but a dough consisting of grains, water, salt, yeast, and perhaps a little oil should be quite safe left out overnight. At least I've never hear...
sourdough loaf Made with home made sour starter, 1 cup sour starter 1 cup warm water 1 tab sugar, 1/2 ounce soft butter 1 teas salt flour. Mix 2 cups flour with sour, water and sugar, rest 30 minutes, add salt and butter and enough flour to make a nice workable dough, knead well, proof to double, knock back, s...
pretty!!! pretty!!!
Yeast Water = Vinegar? I came upon a YouTube channel called Pro Home Cooks. The host has taken to fermenting food and did an episode on how to make homemade vinegar. His most successful recipe was done using raisins. The process is identical to how yeast water is made. He explains that the process turns the liquid firs...
There are a lot of There are a lot of similarities. However yeast water is usually made in a few days, and either used up, or stored in the fridge, without extra oxygen, which is required for alcohol -> acetic acid reaction.Otherwise, indeed, if you keep stirring and keep it outside, it'll accumulate alcohol and will t...
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
7-day build dough GreetingsThis method is an inspiration from dabrownman's NMNF starter method    Th idea is to start with a tiny 1g seed, the build it up every day for a week until all the ingredients are used up. You can choose to build it in 2,3,4,5,6 or 7 days as you wish.Ingredients:1kg flour packa bottle containi...
N-day build dough I like your idea but 7 days results in too small quantities at the beginning for my tiny pan so I took the challenge to develop an N-day build chart along the same lines as yours. It was harder than I expected but good fun!https://docs.google.com/spreadsheets/d/1lrRfzaQCagW5se4lBI4sPskTVDS8GLUJ2jzWpDn...
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...
The elusive oven spring thing First time posting here but hoping I might get some better insights from the more experience people that are here on this forum.Yeah, it's the oven spring thing. I have been doing sourdough for several years, so I know the basics, but I ahve been consistently thwarted in my efforts to get ...
FWIW Might try stopping retarding after 25% rise or so. My dough seems to keep rising in the fridge for several hours, though I generally am refrigerating 3x 800-900 g so more thermal mass than a single loaf batch. I have been getting my best results with less room temp bulk fermentation. Maybe just an hour or so after...
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...
Italian Bread Recipes - A Lievito Question Whenever I browse Italian bread recipes, they all seem to use either lievito di birra, which is standard bakers yeast (fresh or dry), or lievito madre.In the past I have dutifully refreshed my LM starter many times to get it in peak condition - a tedious process - before makin...
Flavour profile A LM will give a different flavour profile to your liquid starter. LM will be flavourful but more mellow when it comes to tang. More like a biga then a typical sourdough starter. Many sourdough starter recipes do begin by adding skins of fruit especially grapes. This is done because of the natural yeast...
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...
Looking for sourdough starter that is certified kosher I am relatively new to bread baking, and enjoying it immensely.I also keep kosher, strictly.I'd like to try sourdough, but have not yet found a sourdough starter that is certified kosher.Do any of you know of such a thing, or have any suggestions of sources where I...
Kosher question Since the flour I purchase is kosher and the water is kosher other than having a Rabbi bless it I guess it would be kosher? I made my own with water and flour. I used a new vessel and new plastic spatula only for sourdough culture and nothing else. I think you could easily make your own if you like. I w...
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'...