Questions tagged [sourdough]

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

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1answer
107 views

Wild Sourdough Starter Never gets more than 1/3 bigger - Am I doing something wrong?

I made a wild sourdough starter back in July of last year. Did some baking with it, but it has never doubled in size the way that I see described in articles online. I initially started it with all-...
4
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3answers
305 views

Sourdough pizza crust for wood-fired oven

I can consistently make a nice, well-blistered, chewy pizza crust in my wood-fired oven. My recipe is Caputo flour (the red bag), 60% hydration, 2.5% salt, 0.25% instant yeast; knead until smooth; ...
2
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1answer
43 views

How do I modify my sourdough rising/proofing time to account for not using enough starter?

This is my first time trying to bake sourdough bread after feeding a mature AP/wheat starter I got from a friend. I fed the starter a 1:1:1 mixture with AP flour and let it rise in a very warm room(~...
6
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3answers
2k views

Can I use a rectangular ceramic pan instead of enameled cast iron to bake bread without losing the nice crust?

My wife has been baking sourdough bread in an enameled cast iron Dutch oven and has been getting a very nice crust. She preheats the pan and oven to 500 °F (260 °C), then puts the dough in the pan, ...
2
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0answers
84 views

Effect of ethanol concentration on bread flavor

What is the effect of ethanol concentration on bread flavor? According to this stackexchange post the majority of the ethanol produced by yeast evaporates during baking, so in theory the ethanol ...
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0answers
22 views

How to get surface of sourdough presentable [duplicate]

I'm starting to get good at sourdough--the inside if fluffy and I get a good spring, however I cannot seem to master scoring/making the loaf look presentable. This is an ideal loaf in my eyes because ...
0
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1answer
134 views

What is this on sourdough starter?

I have a sourdough starter which I feed roughly once every 2-3 days (throw away 95% of it, refill with water and flour). Sometimes I forget and wait 5 days between feedings, and by that time it often ...
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1answer
95 views

When can milk substitute for buttermilk in sourdough recipes?

I want to prepare buttermilk sourdough pancakes: One part sourdough starter Two parts flour Two parts buttermilk Sugar to taste (about a quarter part, depending on mood) The idea is to leave it ...
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0answers
57 views

Feeding my starter so that it will be ready when I need it

I have mature starter that I've been using for awhile. I'm planning on baking tomorrow, so I started to prepare the starter by leaving it at room temperature and feeding it every 12 hours yesterday ...
9
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4answers
1k views

One time sourdough starter

Is there a way to make sourdough bread without the long term commitment of feeding a starter? My kids and I love sourdough bread, but I also work 2 jobs, so making bread is, sadly, a once in a blue ...
3
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3answers
249 views

Why do my English muffins have such a tough crust?

I'm new to the baking of English muffins. I follow the recipe for sourdough English muffins published on YouTube by Culinary Exploration. After accounting for the 100% hydration of the starter, the ...
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0answers
43 views

What is a good feeding schedule for a "creamy" sourdough starter?

I was given a sourdough starter from a bakery that was excellently "creamy" and had light fruity notes, as opposed to a highly acidic starter. My understanding is that a creamy starter ...
2
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1answer
99 views

Do I need more fermentation? Why my sourdough is flattened?

From a few weeks I've been trying to make sourdough. The most successful recipe for me and for the time I have I found is Easy Sourdough Bread Recipe using a stand mixer - Sourdough Lamination In the ...
1
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4answers
307 views

Sourdough bread crust will not rip open

I have been baking sourdough breads for a little over a year now. I have had great successes as well as terrible failures. Lately, I had to switch the oven I am using because the one in my apartment ...
12
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4answers
3k views

What type of salt for sourdough bread baking?

I have a sourdough bread recipe that calls for either Real Salt or unrefined salt. I do not have either of these and I’m not sure if these salts are fine or coarse. I have Himalayan pink salt coarse ...
2
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0answers
95 views

Dough loses flexibility and strength once mixed with starter and starts raising

I've watched many videos on making sourdough bread and in most of the cases it looks like the elasticity and strength of the dough is not affected by the starter. In my case, it doesn't work like that....
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1answer
54 views

I get a smaller volume loaf from mixing sourdough in mixer - what am I doing wrong?

I have made my same recipe (74% hydration) of sourdough by both the stretch and fold and the Kitchenaid mixer method. I get a denser, lower volume loaf when I use the mixer, whether I refrigerate the ...
1
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1answer
358 views

Stiff vs Liquid Starter, what are the differences between hydration in a sourdough starter?

I stumbled on the concept of a stiff starter from Northwest Sourdough Baker and have kept a high hydration starter (100% hydration) since I started baking. Was wondering what notable differences do ...
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2answers
102 views

Sourdough starter used too early

So I was making my sourdough starter for almost three weeks, and it still wasn’t floating in water. I used this recipe: https://www.theclevercarrot.com/2019/03/beginner-sourdough-starter-recipe/ ...
3
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1answer
89 views

Where to keep sourdough starter

I am wondering what the pros and cons are of keeping a sourdough starter inside the fridge or outside the fridge. Certainly, keeping the starter in the fridge reduces the frequency of feedings, but ...
3
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4answers
4k views

Why does my sourdough loaf not get an ear

My loaves seem to have good oven spring, I think. I think that because it rises up on the sides and forms an oval sort of shape each time. My cut often expands but doesn't open up much or form an ear. ...
5
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2answers
745 views

Sourdough bread uncooked from inside

My sourdough starter is 9 days old. Today it doubled in around 6 hours. Following this recipe, I performed following steps: I mixed 400g AP Flour, 160g starter, 230g water and 10g salt. Kneading: I ...
3
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1answer
165 views

Layer of yeast on top of sourdough discard?

Most of the time when I feed my sourdough starter I find uses for the discard, but on occasion I don't have time or good ideas, so I put it in a separate jar and store it, with a tight lid, in the ...
5
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1answer
210 views

Is it safe to keep reusing a portion of old dough?

My grandma told my mum a weird process of making flatbread dough recently that she started to use. But I am not sure about it's safety at all. Initially, normal wholewheat bread dough made with ...
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1answer
85 views

Does the towel touching the day 1 starter and absorbing the liquid matter?

On day 1, I’ve noticed the towel is wet. Does the towel absorbing anything from the starter ruin the starter and prevent it from reaching its desired outcome?
3
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1answer
260 views

How does water behave in Dutch oven baking?

Recently I made a research about how steam works in baking. I found four main functions: Steam condenses and keeps the dough surface cool, preventing the crust to form too soon, what could hinder the ...
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0answers
35 views

Converting Yeast Recipe to Natural Levain [duplicate]

Like many people, I've been doing a good bit of sourdough baking during the quarantine and, like many people, I am in a state of near-constant panic that I have to use up the starter that is ...
1
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1answer
66 views

Modifications to a sourdough recipe

I'm using this recipe, with the following ingredients: 450 grams Strong White Bread Flour 300 grams Warm Water 150 grams* Active Sourdough Starter 12 grams Sea Salt *This amount is can be adjusted ...
0
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1answer
75 views

How Much Milk Should I add if I Already Have Butter and Sugar in my Recipe?

I am trying to create a sourdough sandwich bread loaf recipe using baker's percentages and I want to replace some of the water for milk. However, I have no idea if it will be too soft or not at the ...
21
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2answers
4k views

Why not make sourdough bread from young starter?

I made my own starter 3-4 days ago, and it has been growing well; I have fed it twice so far. As far as I know, it is recommended that you feed starter for about 7-0 days before you use it to make ...
1
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1answer
235 views

Why stirring an over-fermented sourdough starter caused it to rise a second time to about double the original size?

After feeding my sourdough starter, I let it rise to about 2.5x the original height. It eventually collapsed. 24 hours later, after it was well over fermented, I stirred the starter with a spoon. It ...
4
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2answers
366 views

Enzymatic reactions that happen when water and wheat flour is mixed?

What happens when you mix water and wheat flour? A seed would start to sprout eventually. Does water start reaction inside of the flour?
3
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1answer
139 views

Additional flour threshold: when and how to perform?

For whatever reason (in my case, usually rookie mistakes), sometimes dough - after no additional flour - is worked/kneaded to a point where it does not reach a supple state/texture and instead is more ...
2
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1answer
185 views

Capturing wild yeast for sourdough: Is this healthy yeast or contamination?

I'm trying to capture wild yeast to make my own sourdough bread. I put prunes, water and some sugar in a sterilized glass jar and aired it daily. After a few days I get a white, fuzzy layer. The smell ...
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1answer
697 views

Can I leave flour to autolyse for long period of time?

So, as many people in lockdown I wanted to bake a sourdough bread. I received a starter from a friend that I keep in my fridge. I took the starter out of the fridge, fed it, and mixed the flour and ...
2
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1answer
256 views

How to avoid collapsing bread?

I know there are already similar questions but I thought I would share my baking process to get more specific advice. I'm currently using a variation of the French dough recipe that came with the ...
4
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4answers
1k views

Sticky, messy sourdough: overfermented, or ambient factors?

I've made the same sourdough bread a dozen times before, with small variations in parameters: 360g white flour 240g whole wheat flour 390g water That's a 65% dough with 60% white and 40% whole wheat ...
2
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1answer
2k views

Should I stir my sourdough starter before measuring? [duplicate]

I'm new to using sourdough starter and some directions aren't very clear. I'm not sure if it needs to be stirred down before I measure for cooking and for feeding it. I've been stirring down the ...
0
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2answers
891 views

Sourdough dough collapsed, not rising again... Need help!

A few days back I started a bread following a Youtube recipe, it had 400gms of flour and 350 gms of water. I had never made such high hydration bread before. I did 1 hour of autolyse followed by 4 ...
2
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1answer
97 views

Does there exist a conversion between a sourdough and preferments recipes?

I tried asking a similar question: From regular fresh yeast to sourdough and didn't exactly get real answers, so here I am asking something easier. Is there a formula to convert a sourdough recipe ...
2
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0answers
83 views

Sourdough starter in hot climate

I live in a hot climate. Days average 85-90 F and nights only get down to 75 F lately. I started a SD starter from scratch 6 days ago. Using the King Arthur recipe found online, and whole wheat ...
3
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2answers
354 views

Sour Dough Starter - proofing in less than 24 hours?

I recently started with making sour dough. I created a new starter yesterday. After feeding it one time in less than 24 hours it's already doubling it's size. I'm not using self-rising flour just ...
3
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1answer
979 views

Is this okay or moldy? Sourdough starter question

This was modestly active starter that I put in the fridge last week since I slowed my baking routine. Took it out today, a week later, to feed and saw this. Is it mold or normal variant? It’s ap flour ...
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0answers
115 views

What is the optimal autolyse time for sourdough?

I would like to know if there is a formula or technique for understanding the ideal/optimal conditions for dough autolyse? I understand that different flours/grains have different absorption ...
2
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1answer
108 views

Can you fold dough during autolyse?

Would it be helpful, harmful or neutral to fold dough during the autolyse? Let's say we're doing a long cold autolyse. At first I assumed it would be helpful to start the dough development early on, ...
1
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1answer
77 views

Safe uses for sourdough starter discards during building phase [closed]

I was wondering if there are any safe uses for the sourdough starter that is discarded during the build phase, i.e. in the first 1-2 weeks before the starter has stabilized. Assuming that there is no ...
10
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5answers
4k views

Picking up wet dough

I've been making sourdough recently and trying to get the knack of using a really wet dough. I've watched a number of YouTube videos, and I do all the stretch and folds and periodic reshapings, and ...
0
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1answer
198 views

Sourdough Starter isnt rising

I've been working on a sourdough starter for almost 3 weeks and I can't seem to get any rise out of it. I feel like I've tried every trick I've read online and nothing has worked. I started with ...
2
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2answers
224 views

From regular fresh yeast to sourdough

I know that there are formulas for switching from and to sourdough and or preferments, but even though my library grows I haven't found such a formula. I have a general idea of the fact that a ...
0
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1answer
199 views

Beer in Sourdough Starter

Would there be any benefit to feeding a sourdough starter with beer instead of or in addition to water?

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