Questions regarding baking and working with wild yeasts and starters (also known as levains or chefs).

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4
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1answer
24 views

How to Judge the Appropriate Feeding Schedule for Immature Sourdough Starter

I am a week into the development of sourdough starter. I initiated the starter on spring water and a flour mixture that is 1/2 whole grain rye (Hodgson Mill) and 1/2 whole grain wheat (King Arthur). ...
1
vote
2answers
116 views

Why the pizza is able to “recover” so quickly?

Assuming that you ever saw someone making a pizza out of a dough, you probably noticed that usually they push with quite some energy the dough down and use the other part of their energy to enlarge ...
0
votes
1answer
47 views

Rule of the thumb for judging the leavening?

I have done a focaccia and a small piece of dough to see if I can make bread with the same recipe I'm using for the focaccia . Both dough have almost doubled in size in about 9 hours, and I have used ...
2
votes
3answers
150 views

Sourdough starter developing alcohol

I have been dealing with my sourdough starter since about 1-2 months ago, when I started it from scratch with just water and flour . In the last 2 refreshments I have added some honey, just 1 ...
2
votes
1answer
66 views

Can I substitute a stainless steel pot for the traditional iron dutch oven?

I have very limited options in my kitchen, and while the dutch oven is the preferred method for getting an 'oven spring' while baking sourdough, I do not have a cast iron pot to do it. IF stainless ...
0
votes
5answers
83 views

How can I make my sourdough crust chewier?

I'm making sourdough bread and am pleased with the results except that the crust is too hard and crunchy. Inside it's great, moist and a good even crumb. It makes great toast too, but I would ...
4
votes
2answers
121 views

Is sourdough more resistant to mold than other breads?

My partner works at a restaurant where they serve sourdough as the bread you snack on to tide you over while perusing the menu. They are closed Sundays, which means any leftover bread on Saturday ...
0
votes
3answers
108 views

Should I use a base to offset the sour in overripe sourdough starter?

My starter is active and mature, but sometimes I don't have time to check and feed it at its optimal activity for my preferred sour (very slight). This means by the time I get to feeding it, it's ...
-1
votes
1answer
38 views

Mixing both gluten production and milk

I would like to get tenderness from both the leavening and the milk, when and where I should add the milk ? My recipe is based on sourdough starter, wheat flour and water, plus oil and salt. I'm ...
1
vote
1answer
47 views

Rolling out after or before the leavening process?

Assuming that you want to create home made pizza and bread, it's better to create the final shape when you create your dough or after the leavening ? I think that part of the problem is the fact that ...
1
vote
2answers
233 views

Making sourdough bread in a warm and humid climate

I live in a warm and humid climate - average temp is mid 80's. I have been making sourdough and like the flavor, but the loaves are flat, very dense texture and crunchy crust. Even when I bake in a ...
2
votes
2answers
291 views

Oven Spring when first stage of recipe includes a ten hour first rise

I am baking Swedish Limpa Bread. The recipe calls for mixing rye flour with a molasses/ anise seed, salt and water mixture and letting rise overnight or nine to ten hours. Does this exhaust the ...
2
votes
1answer
83 views

Rye flour in starter

I have a recipe for sourdough starter, that says I should use rye flour. But which is that? I have grinded my own flour from whole rye berries. There is a lot of bigger parts from the outer layer of ...
5
votes
2answers
250 views

Very old sourdough starter; how long is too long?

For quite some time, my grandmother has had a sourdough starter kept in the fridge. I observed her making muffins and whatnot on an infrequent basis, with the intervals sometimes increasingly greater ...
1
vote
2answers
408 views

Using Sourdough Breads to reduce Fructans

Short version: How can you minimise the fructan content of a spelt sourdough loaf? Is using a freshly rebuilt starter (low acidity, low sourness) ok? Is 9-10 hours of proofing enough, or should I ...
1
vote
2answers
287 views

How to rise and bake a sourdough loaf in the least amount of time?

Sometimes I need to bake a loaf or loaves of bread as soon as possible with my sourdough starter. For example my few tablespoons of starter needs to become bread within the next three hours when ...
3
votes
2answers
93 views

Mathris broke as soon as I added it into medium hot oil

Why did my Mathris break apart (they didn't bind together) while frying? I was making Methi Mathris-Kasuri using 1 tsp methi, peppercorns, ajwain, salt, cumin seeds, 1 tsp besan I added quite a lot ...
8
votes
2answers
741 views

How does hydration of a sourdough affect baking features?

Looking at different recipes for sourdough starters, there's everything from a mix as dry as cookie dough to as wet as gruel. In this (danish) recipe from the acclaimed chef Claus Meyer of a pretty ...
2
votes
1answer
147 views

Is sourdough actually sour?

Why is sourdough called 'sourdough'? Is it because it is sour to the taste, or for a different reason?
2
votes
2answers
426 views

How does sourdough (wild yeast) starter differ from location to location?

I understand that sourdough starter (made from wild yeast) will differ from location to location, based on the different yeast bacteria. How will this change the flavor and type of the starter? What ...
3
votes
1answer
103 views

Should a sourdough starter be left open/ajar after feeding?

I keep my sourdough starter (spelt) in the fridge and leave it out after feeding it. Should the jar that the starter be kept in be left open/ajar in order to encourage more wild yeast to colonize it - ...
4
votes
2answers
708 views

Why isn't a Sourdough starter unsanitary?

Letting a bowl of flour and water go bad in a warm corner seems problematic at best. I'm willing to believe there is some process that goes on to limit pathogens, but reading around this doesn't seem ...
4
votes
1answer
867 views

How does a sourdough sponge work?

I'm trying to learn more about sponges in breadmaking. Most recipes that I've found for sourdough bread don't use a sponge. What does it add? Also, what's a general rule of thumb for how to make ...
3
votes
2answers
261 views

Help with sourdough bread

I've been experimenting with whole wheat sourdough bread for a few weeks now. My starter uses T110 wheat flour at 100% hydration, and bubbles nicely. I make the bread using: 1.5c T150 wheat flour, ...
3
votes
2answers
746 views

Milk instead of water for sourdough?

I have a nice, healthy Type 110 wheat-based sourdough starter that I use to make bread and pancakes. I've recently discovered that it may be possible to feed the starter with milk instead of water. ...
5
votes
4answers
2k views

How to get a sourdough like effect without the hassle of a real sourdough starter?

I enjoy making bread, but the bread I make using standard yeast of course lacks that sourdough taste. But the process of making and maintaining a sourdough starter frankly requires a bit too much ...
5
votes
2answers
2k views

Could I use beer instead of/as well as water in my sourdough?

The sourdough recipe I use calls for 300ml of water to 500g of bread flour (along with the starter). Instead of this water, could I use beer - or a combination of beer and water? The reason I thought ...
3
votes
1answer
1k views

What went wrong with my sourdough?

I tried making sourdough bread for the first time this week and it didn't work. I don't think it was a complete disaster but I didn't end up with anything that was eatable. I followed Paul ...
8
votes
2answers
2k views

Can I change the flour type of my sourdough starter?

I started my sourdough starter with rye flour. But after some months I continued feeding it with wheat flour. I feel like there is less life inside than before. Might it be due to the change in ...
1
vote
2answers
242 views

How can I create the equivalent of a fresh cake yeast from my sourdough culture?

I essentially want to wash away the excess water and already consumed flour after I've fed my culture. What I usually do is whisk the culture and pour off the excess down to 1 cup. I then add more ...
4
votes
3answers
1k views

Does beer in bread retard the yeast?

I want to make a bread with a stout in it for extra flavor. The stout will replace most of the liquid content of the bread and I am worried whether it will kill the yeast due to the alcohol (4% ...
3
votes
1answer
217 views

What do I do about mold on my sourdough starter?

I started my mother yesterday at 6:00am. with 2 tsp salt and 2 tbsp honey, 4 cups potato water, 4 cups unbleached natural wheat flour. I was told to wait two to three days. Well, 24 hours later I ...
3
votes
2answers
198 views

Are the bubbles in the sourdough starter caused by yeast cultures?

I'm new to sourdough starter, so I'm a little confused regarding a statement I read recently which said that the yeast is formed AFTER you see bubbles forming in the starter. Yet, it makes sense to ...
0
votes
1answer
1k views

Making sourdough starter with bread flour

Since all of the sourdough starter-receipes call for "flour", sometimes ryr flour, sometimes what flour, or "regular" flour, can bread flour be used instead, to accommodate a bread machine? I ask ...
7
votes
5answers
2k views

Techniques for making sourdough starter in cold/altitude

I want to try my hand at making sourdough starter but live in high altitude and cold weather. I'm not sure if the altitude is an issue but I don't think my house is warm enough on its own to allow a ...
5
votes
3answers
6k views

How to keep a high hydration bread loaf from becoming flat

Yesterday, I made a sourdough loaf with a high hydration (80%) and as usual, when I turned it out of its banneton, it simply couldn't hold its shape and became very flat; only about 1 1/2 inches at ...
1
vote
2answers
603 views

sourdough bread making-without bakers yeast

I have the book by Jessie Hawkins, The Vintage Remedies Guide to Bread, in which she describes the benefits of the ancient method of sourdough bread making. The bread described in the book needs to ...
6
votes
2answers
155 views

How can you change the environmental factors to change the proportions of sourdough microbiological cultures?

How can you increase/decrease the proportions of lactobacili and yeast in a sourdough starter. For example, if I wanted a more acidic bread, increasing the lactobacili, or if I wanted a less acidic ...
4
votes
2answers
1k views

What is sourdough bread?

I'm intrigued by all the questions about creating and 'feeding' sourdough starter. But I am unfamiliar with the bread itself. What is sourdough bread? how is it different than 'regular' bread. Is it ...
7
votes
4answers
3k views

Sticky and unmanagable sourdough

I've recently started a sourdough starter culture (using equal parts water and spelt flour) and have used it in a sourdough bread recipe I got from the Telegraph. I've halved the recipe in the article ...
2
votes
2answers
2k views

What is the best way to catch wild yeast for sourdough?

What is the best way to catch yeast? I just heard you can do this and I had no idea that you can do this. Do you grow and catch or just catch? This is to make sour dough bread.
4
votes
1answer
815 views

How can I reduce the amount of hooch my sourdough starter is making?

Sometimes my sourdough starter goes hooch (the brown liquid, alcohol) nuts and produces a ton. Other times it goes days and produces very little. I've never been able to isolate what causes this. ...
4
votes
1answer
528 views

How do I fix my flat sourdough loaf?

I have made sourdough bread several times using roughly the same technique that I use when I make artisan bread. I let it ferment several times folding between them. I have found that when the dough ...
1
vote
3answers
690 views

What role does a stoneware bowl play in the baking of Artisan bread?

I'm looking into baking sourdough bread; I've read that I must have a stoneware or earthenware baking bowl in order to make it come out with a nice crust. Is this strictly true? Or can I substitute ...
9
votes
5answers
2k views

What are the optimal conditions in making wild yeast starter?

I recently learned that I don't need to buy packets of yeast to make bread. I can create a sour dough starter by utilizing the wild yeast floating around in the air. Take a look at this article for ...
3
votes
1answer
410 views

Sourdough teacakes/hot cross buns?

I've made sourdough before and I'm just making my sponge and I wondered if it was possible to make sourdough hot cross buns/tea cakes? Would it be to heavy too rise or would it not taste right? ...
9
votes
6answers
9k views

What makes a good vessel for storing sourdough starter?

I was going to buy the King Arthur set of starter + crock, but the crock is on backorder, so I plan to instead locally source a vessel for the starter. What should I look for? Should I find a similar ...
5
votes
1answer
168 views

are there any appliances that can automate feeding of sourdough starter?

I am a pretty busy person, and the last two times I've started a sourdough starter, I've ended up forgetting to feed it, and it went bad. I never got anything good out of it, but there were times ...
2
votes
3answers
469 views

Sourdough starter - will it set off my allergies?

I'm very allergic to mold, among other things (all airborne, no food allergies). I also adore sourdough bread. If I were to make my own sourdough starter so I could bake sourdough regularly, would it ...
7
votes
4answers
2k views

Sourdough starter from regular yeast?

I live near San Francisco and I am in love with the local sourdough bread. It is very expensive and I'd like to bake my own bread. I am wondering though, is it possible to make sourdough starter from ...