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

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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 ...
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1answer
45 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 ...
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2answers
236 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 ...
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3answers
89 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 ...
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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 ...
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33 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 ...