Author Topic: Sourdough (Read 272340 times)

Run Amok · « **Reply #80 on:** March 27, 2019, 08:10:58 PM »

It got a little perkier this afternoon. So, I guess there is hope yet. I am feeding it every 12 hours at this point so def not running out of food.

Natasha · « **Reply #81 on:** March 28, 2019, 11:53:21 AM »

My starter seems way too perky for only being fed once. It's quintupled!

CheryG · « **Reply #82 on:** March 29, 2019, 09:47:57 AM »

Sorry Ive missed this!

Starters go through a period of a slump around day 4. Just keep feeding!

CheryG · « **Reply #83 on:** March 29, 2019, 09:48:33 AM »

Quote from: Natasha on March 28, 2019, 11:53:21 AM

My starter seems way too perky for only being fed once. It's quintupled!

Excellent!
It took mine a long time to start doubling.

CheryG · « **Reply #84 on:** March 29, 2019, 10:11:52 AM »

The method I've settled on at the moment is to use a sponge.

I take out 1c starter, feed it, let it sit for 8 hours. Then I add more flour, etc. Then it has a fairly fast rise, tons of oven spring, and enough flavor to still be sour. Otherwise I was finding too much unpredictability, even though I tried to time it all well.

Run Amok · « **Reply #85 on:** April 01, 2019, 11:11:59 AM »

I'm looking forward to actually baking with my starter!

My dad stopped by the house on Saturday evening. I had planned to just stick my starter in the fridge and hope for the best while I was away this week.

My dad poked around at it and said, "yeah... it's just young"... and "I'm over AP flour-- you should feed it WW or Rye". I told him I was going to put it in the fridge even though I didn't think it was ready and he was like NO it'll die! And I was like, we'll i'm leaving! so I will have to take that chance! And then my sweet (no cooking at all) husband chimed in that he would feed my starter for me. So, we named the starter Donovan, after his favorite basketball player and so far he's remembered 2 feedings and forgotten one. So, we will see how it goes this week.

Run Amok · « **Reply #86 on:** April 04, 2019, 11:56:00 AM »

My sourdough is bubbly every day but it doesn't seem to ever expand. More time maybe.

CheryG · « **Reply #87 on:** April 04, 2019, 04:17:14 PM »

How wet is it? If it's on the wet side and the bubbles are escaping instead of lifting... no rise.

CheryG · « **Reply #88 on:** April 04, 2019, 04:36:59 PM »

Oh and Hiiiiiiiiii Donovan! Welcome to the world!

Run Amok · « **Reply #89 on:** April 04, 2019, 05:23:27 PM »

It's pretty wet. After 12 hours, it's very much like pancake batter. I decided to feed it rye today. We'll see what happens.

CheryG · « **Reply #90 on:** April 04, 2019, 05:54:24 PM »

Fingers crossed!

This is the recipe/ratios I tried today, and I'm really happy with the bake, except for that oil step, lol.
http://www.dvo.com/newsletter/weekly/2014/06-13-123/cooknart1.html

My sponge only rose 50% before it fell, but the proofing and oven spring were great. I put enough flour in that it was a fairly stiff dough.

I just can't seem to get the hang of retarding and methods that use autolyse. The sponge I can put on my schedule more- it's predictable.

CheryG · « **Reply #91 on:** April 05, 2019, 06:51:52 AM »

I predict that sourdough will be the next diet fad.

caribougrrl · « **Reply #92 on:** April 05, 2019, 07:50:58 AM »

Quote from: CheryG on April 05, 2019, 06:51:52 AM

I predict that sourdough will be the next diet fad.

you might have missed that one... it's a big part of the pro-fermenting gut flora for life health stuff

radial · « **Reply #93 on:** April 05, 2019, 08:24:08 AM »

I don't know how you sourdough bakers are eating what you produce without creating the NEED for another diet fad. Those crusty loaves sure look good, though.

Natasha · « **Reply #94 on:** April 05, 2019, 08:36:21 AM »

I’ve met two sourdough bakers who are gluten/-free or have family members who don’t eat gluten.

CheryG · « **Reply #95 on:** April 05, 2019, 09:34:32 AM »

Quote from: caribougrrl on April 05, 2019, 07:50:58 AM

you might have missed that one... it's a big part of the pro-fermenting gut flora for life health stuff

It just hasn't gone mainstream. When it hits MLM it will have arrived, lol.

Natasha · « **Reply #96 on:** April 05, 2019, 09:40:28 AM »

I made the cinnamon raisin bread from the KA website with my discard and it was a big success. But my first attempt at actual bread was a big failure. I didn’t add enough flour for sure, but I don’t think the starter is strong enough to work without the help of yeast.

I need more experience making regular old bread, so I know how a sponge should behave, a good rise, etc.

Run Amok · « **Reply #97 on:** April 07, 2019, 02:47:40 PM »

Natasha-- will you try again? I think my starter is ready to start baking with but we leave on Wednesday and it seems like it takes a couple of days to feed and then make the dough before you get a loaf? So... I think I will refrigerate my starter and try when we get back.

I tried making the waffle recipe with my discard and T loved it. M did not love it.

Yesterday I made the crackers with discard and those were SO good.

CheryG · « **Reply #98 on:** April 09, 2019, 09:29:02 AM »

Natasha, there's no harm in spiking it with yeast, or using a high ratio of starter....

I have two sponges starting this morning, gonna play with some stencils on these. Nothing fancy for the bread, just a basic boule, one third whole wheat.

Natasha · « **Reply #99 on:** April 09, 2019, 09:46:42 AM »

I’m still playing with the starter. It’s fun and I like the taste. But I don’t fully understand how to use it yet. Like, when to use fed, unfed, discard etc. How sticky the dough should be.

I made the buttery sourdough buns from the KA website and they came out well. Too soft and white-bread for my personal taste but a definite success.

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Author Topic: Sourdough (Read 272340 times)