Questions tagged [sourdough]
Questions regarding baking and working with wild yeasts and starters (also known as levains or chefs).
199
questions
2
votes
1answer
120 views
Sourdough bread crumb ripped in two [duplicate]
I've been trying my hand at sourdough bread for a few months now and it is getting better and better, but this keeps happening, and I have no idea what might be the cause:
My impression is that ...
0
votes
1answer
41 views
Attempting Tartine's basic country bread
I'm trying to bake the basic country bread from Chad Robertson's book "Tartine Bread".
I've followed the description for making a starter faithfully (p. 45/46). In Step 2, it says that "a dark crust ...
0
votes
1answer
40 views
Forgot to feed my 6-day old sourdough starter yesterday, can I just carry on today?
I just realized that yesterday I forgot to feed my 6-day old sourdough starter, can I just go about feeding it as usual? I know there are some similar questions on here but they are a little vague. I ...
0
votes
1answer
86 views
Day 8 of Sourdough Starter, is it still alive?
I started my starter 8 days ago. I stopped feeding it after Day 4. It has been left on the counter. It has been stirred but not fed for 4 days.
Is my starter still ok? It's kept in a mixing bowl ...
0
votes
1answer
22 views
What is the guideline sourdough to flour to water ratio for 24-hour feeding?
I have a batch of sourdough that I've been maintaining and feeding for months, and currently trying to save from spoiling after repetitive periods of laziness, where I left the batch unfed for more ...
1
vote
2answers
72 views
Can tested yeast be used for anything?
I tested my yeast using the method explained on this video: https://youtu.be/p8ydC1Of_Zw (go to 2:05 min)
Here is the method in case you can't access the video:
1) dissolve 1 tbsp of sugar in half a ...
0
votes
0answers
58 views
Bread dough (sourdough) got sticky after resting
So after i first kneaded everything togheter (sourdough yeast, flour, salt, water) it wasnt very sticky, i could shape it just fine, so made a ball and covered the recipient with a cloth, after ...
1
vote
3answers
143 views
Questions about the how and when of baking homemade sourdough bread
First, an important introduction with potentially relevant details: I've been maintaining some sourdough at home for several months now, initially made from organic white bread flour, then from half ...
1
vote
1answer
93 views
Can I make a sourdough boule, freeze it then thaw it and bake it?
I think sourdough yeasts don’t do well with being frozen normally, but if I’ve let the dough go through all of its rises and shaped it into the final loaf can I freeze it before baking since the air ...
6
votes
1answer
192 views
85% hydration tangzhong sourdough bread - what went wrong?
I tried Foodgeek's 85% hydration tangzhong sourdough bread recipe (video here, text here). I only made 2 changes to the recipe:
I used 100% bread flour (no whole wheat).
I don't have a banneton, so I ...
3
votes
1answer
137 views
The secret to crispy sourdough waffles?
This is my first post so forgive me if I break etiquette! I am trying to figure out why I can't seem to achieve crispy waffles. I've been working with the King Arthur recipe: https://www....
1
vote
0answers
64 views
Why does my sour-dough bread have a tail? [duplicate]
I just baked this bread using sour dough. Everything looks fine until I take it out of the owen. Pre-oven it looks like the first picture, but when I take it out it got a "tail" (see red circle in ...
1
vote
1answer
59 views
switching yeast to sourdough
I have a recipe for a pizza dough, that was originally with yeast (500g flour and 300ml water). I tried to make it twice now with sourdough. I took a bit of starter, mixed it with a 50-50% flour-water ...
3
votes
1answer
189 views
Sourdough starter without whole grain flour
Is it possible to make sourdough starter without whole grain flour? I have glanced over the two recipes: https://www.kingarthurflour.com/recipes/sourdough-starter-recipe and https://www....
6
votes
1answer
189 views
Why do tomatoes react with sourdough starter?
I sometimes make sourdough and have found by accident that by adding fresh tomatoes to the dough, it seems to swell substantially more during proving, or more quickly.
There must be some chemical ...
4
votes
1answer
240 views
U.S. Equivalent of French T80 for Sourdough Pain de Campagne
I'm a home sourdough baker in the U.S. and want to try a recipe that calls for the French T80 flour. Some questions:
- I have read T80 described as half whole wheat/half bread flour, and also as all ...
6
votes
3answers
4k views
What happens if I forget to feed my sourdough starter?
Is there something wrong that can happen if I forget to feed my sourdough starter? I kinda forgot to do it twice, but it still appears to have a few bubbles in it. Previously it contained hooch, which ...
5
votes
2answers
8k views
Why does my sourdough starter have in the top the liquid separated from the flour?
Why does my sourdough starter have in the top the liquid separated from the flour? 2 days after beginning a new one, a liquid (water) appeared on top of it, it appeared after I fed it the first time. ...
3
votes
2answers
405 views
Can't seem to get my rye sourdough starter really going
I've been trying to get a rye sourdough starter going so that I can make all-rye sourdough bread. I've been at it for two weeks, with a 1:1:1 of water, starter and rye at 50g (the first two days I ...
2
votes
2answers
1k views
How long should I let my new sourdough starter ferment until I can use it?
I am making my first sourdough starter (and bread of course). I started it 2 days ago, and it looked quite good while in the fermentation process. I only made a small quantity with approx. 1/4 cup of ...
5
votes
1answer
66 views
When to add the rye flour if it really makes a difference?
I wish to use a small amount of rye in my wheat sourdough bread, because supposedly it improves the flavor of the bread.
What I'm wondering is whether it makes a difference if I introduce this rye ...
3
votes
1answer
101 views
Unscored loaf is sealing up
I'd like to do an unscored loaf of bread where instead of scoring you let it burst along the seams. The examples I've seen say you proof it seam down. The problem is that I tried this and the seams ...
3
votes
2answers
144 views
Make bread with flour different from the starter
I have been able to cultivate a strong sourdough starter with whole wheat flour and semolina flour.
Now I want to make a bread with all purpose flour, show should I proceed ?
Get this already ...
1
vote
1answer
467 views
Sourdough starter with milk vs just using regular starter and adding milk separately?
How much of a difference would it make to the final product and which one would be the better choice for any enriched sourdough breads/pastries/cakes etc? And by "regular starter" I mean the normal ...
14
votes
2answers
6k views
Can I give my friend the sour dough “throw away” as a starter to their sourdough starter?
Many sourdough techniques suggest throwing away half your starter further on in the fermenting process. The reason given (in many YouTube videos I've watched) is that it'd eventually take over your ...
5
votes
3answers
268 views
Why is baking soda included in sourdough cracker recipe?
I'm following a recipe for crackers made with unfed sourdough starter (other ingredients are flour, oil, and salt). It also calls for 1/4 tsp baking soda and I'm wondering why since the dough sits on ...
1
vote
1answer
191 views
Bubbles Are ONly on Top of My Sourdough Starter
My starter, (new) is bubbly on top and rising but does not have may bubbles in its body.Can it still be use to make a Levin or dough?
2
votes
2answers
636 views
Getting sourdough to rise not spread [duplicate]
Any pointers on getting a 75% hydration wheat sour dough loaf to hold more shape and spread less?
Full details of current method:
I have a 100% wheatflour levain with a 75% hydration. It is stiffer ...
4
votes
1answer
780 views
My sourdough splits at final proofing (pic included), advice?
The last couple of times I've made bread the dough starts "splitting" during final proofing.
Does anybody have any idea why? The bread is still great but it doesn't get as much oven spring as I'd ...
2
votes
0answers
122 views
What to do with wet sourdough mix which was left to proof 10h?
I followed this recipe and did the stretch and fold three times according to the timings, just that my dough wasn't round enough at the end of the third time. I then left the dough at room temperature ...
2
votes
1answer
161 views
Is no-knead bread method compatible with stretch and fold during the bulk rise?
Using the no-knead method (as decribed by Jim Lahey), instead of leaving the dough undisturbed during the initial fermentation period, would it be harmful to add in some stretch and folds to build ...
0
votes
1answer
108 views
How to determine amount of mother starter to use to build a levain for STIFF/dry sourdough starter?
I have a healthy, active dry sourdough starter (50% hydration). Most of the recipes I want to use it in, ask for anywhere between 100 g, 150g and 200 g. How much of the starter would I have to use in ...
1
vote
1answer
80 views
Different sourdough starter behavior based on starter composition?
In general, what are the different "behaviours" of sourdough starter, based on their composition, all other things being equal?For instance a 100% white flour starter vs. 100% wholewheat flour starter ...
3
votes
1answer
231 views
How to have a weekly baking sourdough starter plan
I want to start baking 2 loaves of sourdough bread every Sunday evening.
I have to start from scratch. So I do not have any starter yet.
Can someone please help me with a plan to do it?
How and ...
0
votes
1answer
182 views
Sourdough starter gone wild
Why is my starter bubbling out of the container within minutes of mixing. I used 2 c. bread flour, 2 c. water and 2.25 tsp active dry yeast.
5
votes
1answer
364 views
Why are sourdough crusts thicker?
I'm used to the crust on sourdough bread being thick and chewy, but had always attributed that to the longer rise, and baking with steam, that one normally does with sourdough. However, this week I ...
2
votes
2answers
135 views
how to correct a problem with my sourdough starter
My boss gave me a sourdough starter that I've had on my counter for a week. I"ve fed it with just equal parts of flour and water without wasting the starter in order to increase the amount. it has ...
2
votes
1answer
399 views
How do you know if your starter is powered mainly by yeast or bacteria?
One quick follow-up question to this postMy sourdough starter is bubbling but not rising, suggestions?: How do you know if your starter is bubbling because of yeast (and not bacteria)?
I've been ...
2
votes
0answers
38 views
How should I adapt recipes according to the amount of sourdough starter?
I use the starter irregularly, therefore the amount I take to make the dough changes every time: I work by taking a fixed amount of starter to feed further, and by using all the rest in the recipe.
...
3
votes
1answer
107 views
Underside of dough in proofing basket pulls apart
When I form a loaf out of dough and put it upside-down into a proofing basket, the bottom of the loaf sometimes begins to pull apart from itself, as if the dough isn't sticking to itself as much as it ...
0
votes
1answer
95 views
Does package yeast inhibit wild fermentation?
I baked my first “sourdough” boules today and there was zero detectable sour or tartness.
After about day four of zero activity in my baby starter I added a packet of packaged yeast I bloomed ...
2
votes
0answers
96 views
Can one use a mix of white rice flour with regular white flour sourdough to make a pizza crust? If so then what ratio might be the best?
I have a regular active sourdough (comprising 50% fermented white wheat flour and 50% water by weight) which is obviously not really malleable as a dough but rather liquid-ish, and I did not like the ...
2
votes
0answers
264 views
My homemade sourdough bread tastes bitter after letting it stay for one day
I do sourdough bread at home, and through the process, I've tasted lots of not-yet-baked breads. Also, tasted someone else's sourdough bread, which was quite good.
Now, I'm in the stage where I can ...
3
votes
2answers
7k views
Vinegar Smell from Sourdough Starter
I am in the process of creating my sour-dough starter.
I've been mixing in water and "strong bread flour" around a 1:1 ratio (100g of each, slightly more water to make the mixture wetter).
The ...
3
votes
2answers
182 views
What does sourdough starter REALLY need?
I have one of these fancy french baking books that says that the sourdough needs to be feed with a 2:1:3 ratio of water, starter and flour. But a lot of videos I see online basically just pour a ...
2
votes
1answer
1k views
What type of flour is ideal for sourdough?
I have found a recipe for sourdough starter culture that calls for 50 grams of flour with 50 ml of water, but the recipe does not state what specific type of flour you should use. Can you use any type ...
2
votes
3answers
1k views
Over proofed dough still good?
I decided to make a 2.5kg sourdough to make bread and pizza out of it. I used the following formula: 76% hydration, 2% salt, 20% of starter (100%).
I mixed the flour and water and let it autolyse for ...
4
votes
1answer
640 views
Why is my gluten so weak?
I’ve been making sourdough bread regularly for over a year now. But since about half a year ago, the bread has consistently come out badly because the gluten doesn’t seem to develop properly:
the ...
-5
votes
1answer
515 views
Pros and Cons of Sourdough
What are the pros and cons of making bread at home using sourdough starter vs. commercial yeast other than cost?
I am NOT at all interested in the answers a Google search yields which all appear to ...
1
vote
0answers
83 views
Wheat sourdough starter - “swamp” smell
Some time ago I have grown my own sourdough starter fed with 50/50 wholemeal rye & all-purpose wheat flour (with 100% hydration). It turned out great, it normally grows a bit over 2x in volume ...
