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

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3
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2answers
420 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
94 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 ...
3
votes
1answer
469 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? ...
3
votes
1answer
278 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 ...
2
votes
2answers
452 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
2answers
279 views

Adding things to sourdough starter culture,

I am interested in this site's members' opinions on how adding two spoons of sugar and two spoons of honey would affect a sourdough culture. I am wondering if adding sugar and honey to the starter ...
2
votes
2answers
800 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 ...
2
votes
2answers
673 views

Blue/green mold on sourdough starter

I have been following instructions from KAF to start my own sourdough. On day 3, some small patches of blue/green mold appeared on the surface. The starter was fairly since the last feeding, ...
2
votes
2answers
90 views

Substitute Sherry for Wine in Sour dough cookies?

Can I substitute Sherry for Wine in my sour dough molasses cookies? Wondering if the Sherry might have a different effect on the fermentation of my dough.
2
votes
3answers
770 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
100 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 ...
2
votes
2answers
64 views

Sourdough starter

I was given a sourdough starter a week ago and I kept it in the fridge. Yesterday I added the flour and warm water and left it at room temp. The recipe said leave for about 8hours and when it is ...
1
vote
1answer
69 views

Maintaining Sourdough Starter

Given the time of year and my home's shoddy heating, I opted to put my starter on top of the clothes dryer to keep it warm. With five people in my family it gets regular use, especially towards the ...
1
vote
2answers
502 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 ...
1
vote
2answers
942 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
724 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 ...
1
vote
3answers
843 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 ...
1
vote
2answers
329 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 ...
1
vote
3answers
196 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 ...
1
vote
1answer
65 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
640 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 ...
1
vote
0answers
29 views

Remedy a sourdough which used milled red winter wheat

I followed a sourdough recipe that said to use bread flour, I thought a hard red winter wheat ran through our grain mill would suffice if I sifted out the bran... Apparently not. Is there any way to ...
0
votes
3answers
206 views

Mix parmesan cheese & garlic into sourdough bread dough before or after first rising?

If I wanted to put parmesan cheese and garlic into sourdough bread dough (mixed into the dough, not just a filling), should I do it before or after first rising? Will it prevent a proper rise if I put ...
0
votes
5answers
582 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 ...
0
votes
3answers
145 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 ...
0
votes
1answer
2k 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 ...
0
votes
1answer
113 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 ...
-1
votes
1answer
43 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 ...