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

learn more… | top users | synonyms

1
vote
1answer
68 views

Impossible to manage sticky dough

Even after finding many people with my same problem and some nice answers, nothing really works. I have watched many youtube tutorials on how to handle and shape sticky dough but believe me, I have ...
24
votes
1answer
3k views

Why stir sourdough only with wooden spoons?

When reading about sourdough (in german texts at least), they almost always say to stir it with a wooden spoon. Why do they do that? Does metal or plastic somehow interfere with the sourdough?
4
votes
3answers
601 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, 1....
3
votes
1answer
119 views

2000g sourdough boule in medium sized dutch oven

I've been just starting to get into baking. I made my own starter and I've been following the tartine bread recipe to reasonable success. The problem I continually run into, though, is weak oven ...
1
vote
1answer
42 views

Why does my bread rise unevenly or from the bottom in the oven?

I recently started baking loafs from a sourdough starter for the first time. I fed and maintained the starter for 8 days before using it the first time. On the first bake my loafs rose unevenly and ...
1
vote
1answer
67 views

Prefermenting the whole sourdough rye bread

Why is it recommended to preferment only a portion of the dough required to make a sourdough rye bread? What can go wrong if I preferment the whole batch? My current knowledge is that it should only ...
2
votes
1answer
72 views

Yogurt-based sourdough smells like alcohol

I'm following this yogurt-based sourdough recipe, and (right now) at the 18-hour mark, it (the dough) smells like alcohol. Is this a bad sign, that it should not be consumed? And, moreover, is this ...
3
votes
2answers
119 views

Sourdough starter, growing for increased production

I am a commercial baker, and we are going through lots of sourdough starter. But I wanted some ideas or help for growing sourdough starter without throwing away lots of starter. Will the sourdough ...
10
votes
4answers
3k 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 ...
0
votes
1answer
46 views

Milk in fermented bread dough

I would like to ask if the role of milk in bread dough fermentation, is to increase the population of microorganisms similarly present in sourdough bread? If so, can it be said that this kind of bread ...
4
votes
1answer
83 views

What's are the benefits of different sourdough starter consistencies?

Is there any real differences between keeping a sourdough starter at a thick dough like consistency compared to a more watery consistency? Aside from the general thoughts of thicker being easier to ...
14
votes
11answers
23k 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 ...
2
votes
1answer
72 views

What's the difference between tangzhong and levain?

I am going to start making sourdough bread but there are recipes using both tangzhong and starter (levain). Not sure why both needed and how it will achieve given results.
2
votes
1answer
85 views

How long should bread dough warm up after cold fermentation?

I'm trying to experiment with cold fermentation. I've put dough in the fridge and I see that it slowed down. However how long should it ferment afterward before final kneading - is ~10 hours out of ...
1
vote
1answer
56 views

Can I replace sugar with cane syrup in sourdough recipe

I'm baking my own sourdough bread (whole wheat-rye). Recipe calls for adding 2 table spoons of sugar with a bit of milk to get the starter, well... started. I thought about replacing it with cane ...
2
votes
3answers
2k views

Adding sugar and honey to sourdough 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 ...
3
votes
2answers
97 views

should I let my sourdough loaf proof in the fridge or on the counter?

I've been watching tons of videos on making sourdough recently, and quite a few say to let the sourdough loaf do its final proof, or rise, in the fridge. Is this necessary? Would it speed up if I just ...
2
votes
1answer
91 views

What happens if I use my sourdough starter too soon?

What happens if I use my sourdough starter before all of the good yeast and bacteria are fully developed? Would the bad bacteria make me sick? Or would cooking it kill all of the bad bacteria and make,...
4
votes
2answers
193 views

Adding flavorings & fillings to bread dough

I have a basic sourdough bread recipe that I've made a few times with consistent results, so I decided to try modifying it with different flavors and fillings. My question is, are there general ...
0
votes
1answer
93 views

Why did my Sourdough starter stopped rising? [duplicate]

Ok so I started my starter (no pun intended) a few days ago. I got a recipe that said I should keep it at room temp and feed it once a day with 1/2 cup of any flour (I used whole wheat) and 1/4 cup of ...
2
votes
1answer
119 views

How do different techniques impact sourdough bread?

I have recently started baking sourdough bread (with a 100% hydration starter). My current method is: Take starter from the fridge, feed, wait a couple of hours. Add flour and water (approx 70% ...
3
votes
3answers
4k 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.
3
votes
3answers
1k 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 ...
16
votes
4answers
12k views

How long will a sourdough starter last between feedings?

I'm using a sourdough starter from the recipe in Peter Reinhart's Artisan Breads Every Day and I have gone through several of the rebuilding cycles with it. It's been working fairly well for me and I ...
4
votes
1answer
116 views

Sourdough Starter Crust forming

I am creating a sourdough starter and read to use a "non-airtight" container and store in a warm location for the first 24 hours before beginning the feeding schedule. My issue is that 12 hours in my ...
0
votes
0answers
97 views

Charcoal in bread baking, where to start?

I have been wanting to try baking with Charcoal for some time. Sourcing the powder is already a hurdle. Has anyone baked with it before and can offer advice? The best thing I have found so far is here ...
2
votes
1answer
570 views

What is the white powder on sourdough bread?

I often see sourdough bread loaves with a white powder/dust on the crust. What is this white powder?
2
votes
0answers
151 views

How to make my sourdough sweet?

When I was much younger, my father would bring home a really good bread about twice a year. He told me the mother of a coworker would make it and her son would sell it at work. I didn't know it was ...
2
votes
4answers
1k 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
3answers
189 views

Issue starting a sourdough starter

I'm making my second attempt at a sourdough starter. I tried once in the past and I now know that I just didn't stick with it long enough and had a bad bread recipe, but with a little more knowledge, ...
6
votes
2answers
171 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 ...
2
votes
1answer
179 views

sourdough starter splits

So on my second day, my sourdough starter split pretty big and I'm wondering if this is expected behaviour. This is 30/30gr water/fullwheat flour from the first and second day. Here is a picture of ...
2
votes
2answers
146 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 ...
3
votes
3answers
3k 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. ...
1
vote
0answers
46 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 ...
9
votes
2answers
316 views

Will a Sourdough starter from one locale change to yeasts of current locale over time?

I currently have about 8 different sourdough starters purchased from other locales. They are all 5 plus years, I am wondering if they have all become the same. I have heard this debated, but no ...
6
votes
3answers
5k 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 ...
4
votes
1answer
238 views

Sourdough starter began acting strange after storing in fridge

I recently began developing a sourdough starter and it seemed much easier than it sounded - within a few days it was growing well and smelled good (like yeasty bread dough). On about day 5 or 6, I had ...
1
vote
3answers
217 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 ...
3
votes
3answers
193 views

Maintaining Sourdough Starter - Are potato flakes/water necessary?

I just got some sourdough starter going with the Oregon Trail, and it seems to be doing quite well. However, the guide calls for using potato flakes or potato water to feed it- having neither, I hoped ...
6
votes
2answers
452 views

Does 100% rye sourdough bread always have a sticky crumb? How do I make it stick to the knife less?

Every time I make a 100% rye sourdough, it sticks to the knife when I cut it even after letting it sit for a day before cutting. Is this normal? I have tried to vary the hydration ratio a bit, but it ...
5
votes
3answers
2k 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
1answer
150 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 ...
5
votes
4answers
1k views

Can you make sourdough starter without throwing any away?

I'm curious if you can make the sourdough starter by adding flour to it, in a sense doubling the volume each time. So many recipes I see in books and online require you to throw almost half of it in ...
5
votes
1answer
287 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 ...
4
votes
3answers
4k 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 ...
5
votes
1answer
319 views

Why throw away so much sourdough starter? Tartine Book no. 3

this is the first time I've use this site to ask a question: I've been meaning to bake some sourdough bread for a long while. I've been just hung up on the recipe for the starter. A book I'm ...
6
votes
8answers
3k views

Can I make sourdough starter with raw potatoes?

Looking at different websites I found sourdough starters using potatoes instead of wheat or rye. They all used cooked mashed potatoes. I wonder if it is possible to just grate raw potatoes or other ...
0
votes
3answers
727 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 ...
5
votes
2answers
1k 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). ...