Questions tagged [sourdough]

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

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2
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1answer
109 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
64 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
116 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 ...
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4answers
186 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
151 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 ...
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2answers
115 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
68 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
46 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 ...
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0answers
42 views

Sour dough hard then sticky

I was making my usual sourdough recipe and the dough was unusually hard at first. Everything was okay and I started working it and put it in the fridge to continue working it the next day, but now it'...
3
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2answers
304 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
224 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
48 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
69 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
59 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 ...
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5answers
3k 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 ...
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1answer
106 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
124 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
83 views

Beer in Sourdough Starter

Would there be any benefit to feeding a sourdough starter with beer instead of or in addition to water?
4
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4answers
215 views

Do I need a specific pan for baking sourdough bread?

I have been following a recipe to make sourdough bread and a starter. The recipe said to cook the bread in a dutch oven or a cast iron casserole dish. Since I have neither, can I cook the bread in an ...
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0answers
21 views

Maximum hydration using just beer and 14% protein white flour

What's the highest hydration beer only that's feasible? Aiming for a pan de cristal type result but with lots of beery goodness Suggestions?
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2answers
122 views

Using pastry flour for standard sourdough bread recipe?

I am trying to make sourdough bread, but was only able to get whole wheat pastry flour (due to covid). Characteristics of this flour (from Bob's Red Mill) are: 1) low protein content 2) stone ground 3)...
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0answers
77 views

Why is my enriched dough not passing the poke and window pane test and what should I do to remedy it?

I used this recipe for sourdough cinnamon rolls. My first attempt with it has been a success so I wanted to do it again. The second try was, relatively speaking, a failure. The dough did rise but it ...
5
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1answer
85 views

How long will it take for yeast culture to adapt to new flour

My starter is made from organic whole wheat. I feed it twice a day every 12 hours with 1:1 ratio of flour to water. It almost triples in volume each feed. I started it on April 12/2020 I decided to ...
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1answer
83 views

Which sourdough starter should i keep?

I decided to make 2 sourdough starters, to see if one would come out better. I only want to keep one and I dont know which one to choose. One has formed a hooch, while the other has not but otherwise ...
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0answers
34 views

What exactly happens during the sourdough ripening?

I am following a recipe from the well established Italian Baker Bonci, to make my liquid sourdough starter (with some success too). In his recipe he says to refresh the starter with a 1:1:1 ...
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2answers
223 views

Sourdough getting too brown

I am baking loaves of sourdough using this recipe: https://www.theperfectloaf.com/beginners-sourdough-bread/ I cook my loaves in a staub cocette and after the allotted time, they're very, very brown, ...
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3answers
490 views

Sourdough starters with different smells - is this normal?

I am very new to sourdough baking and gaining an interest in the subject so please forgive what may seem like newbie question. I have two starters on the go at the moment. The first starter came as ...
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1answer
82 views

How to use sourdough starter?

A week ago I mixed 1 part AP flour 1 parts tap water, keeping it at room temperature (18-24c). I've been discarding a bit and feeding it 1:1 daily. The last few days, the next 4-6 hours after I feed ...
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2answers
592 views

Help! Too much salt in my sourdough dough!

Help! I added three times the amount of salt needed for my sourdough bread recipe (1/4 c. versus 1 T.) Can I save it?
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1answer
147 views

Flour types and their effects in levain

The first time I made a levain, I used all-purpose white flour. This took over a week-two weeks to become active. I recently started a levain using whole wheat flour, and found it to become active ...
2
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2answers
799 views

why does my sourdough bread have lumps of flour

I've made sourdough bread numerous times, however, I sometimes find hard parts in the center of the loaf. Whenever I cut into a baked bread (after rest) - there appears to be hard parts towards the ...
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1answer
43 views

non-grain options in sourdough starter

Is there any reason not to try adding dried fruit to a sourdough starter? The reason I'm imagining is that different sorts of yeast live on dried fruit vs on grains. This could turn out to be ...
2
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2answers
1k views

Sourdough starter - when do you give up?

I'm on Day 14 for my sourdough starter and can't get it to work. I had a half inch rise on Day 3 and nothing since then. I am using 1:1:1 with the flour component being made up of half whole wheat ...
2
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1answer
121 views

Maintaining a sourdough starter

There seems to be (much like everything else) different recipes, though most call for equal parts starter, flour and water for maintenance. However, one particular (and popular) blogger calls for the ...
2
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1answer
192 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
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1answer
68 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 ...
1
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1answer
206 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
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1answer
159 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
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1answer
270 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 ...
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2answers
89 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 ...
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0answers
129 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 ...
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3answers
192 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 ...
2
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1answer
235 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
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1answer
457 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
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1answer
158 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....
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0answers
68 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 ...
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1answer
83 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
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1answer
219 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
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1answer
212 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
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1answer
621 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 ...

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