Questions tagged [sourdough-starter]
Culture of yeast and lactobacilli in a flour/water mixture, used to leaven bread (also known as levain)
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Would adding baking soda/powder help these crackers?
This is a sourdough discard recipe for crackers that I love the flavor of. When spread over a 9x13 inch baking sheet the crackers are thick and hard, when spread over a 10x15 inch sheet they are too ...
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What are signs of a ready liquid levain culture?
I made a starter from the Jeffrey Hamelman's book. Currently I am on day 6. For those unfamiliar these are the steps:
Day 1 100% whole-rye flour | 125% water | 3.3% honey
Day 2 111% starter | 50% ...
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Can't get rid of alcohol smell in my sourdough starter
I made my first sourdough starter around 3 weeks ago. I made it with spelt flour. It was nice and ready after a 7 or 10 days and had really nice yeast smell. I had to leave town for 4 days and let my ...
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Can sourdough starter be cooked well in a hot water bath?
I struggle a lot with baking sourdough bread and usually just cook the sourdough starter itself by frying it in some oil. However, I want to avoid the oil and was thinking if there is any way to cook ...
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Can I add three times the flour & three times the water to my sourdough starter for 24 hours instead of the same amount of flour & water for 12 hours?
Under the usually followed guidelines for sourdough starter feeding, if one has 200 grams of sourdough starter (100 grams fermented flour + 100 grams water), they need to feed 100 grams of flour and ...
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My sourdough starter is thick with small bubbles but isn't rising [duplicate]
I started my sourdough starter on the 17th. I was doing 1/2 cup water, 1/2 cup flour with one feeding a day, discarding half before each feeding. It rose with bubbles the first two days and then began ...
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Sourdough starter brown liquid (hooch) forming earlier than expected according to this recipe
I am following this recipe to make sourdough starter (Masa Madre = Mother Dough = sourdough starter?). According to the recipe, it takes around 5 total days (I won't put quantities, I will just use ...
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Is my sourdough starter ready
I’ve been attempting to make sourdough starter for the first time over the last week. I’ve followed the recipe from this website:
https://www.coles.com.au/recipes-inspiration/recipes/sourdough-starter
...
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Do Recipes Typically Account for Starters/Preferments when Reporting Dough Hydration?
I know there have been a couple of questions here before about what "counts" toward computing dough hydration % (honey, milk, etc.) but I always thought it was a no-brainer that starters and ...
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Levain Ratio x Sour
I always used the 1:2:2 ratio in preparing the dough, of course, it always gets sourer.
I have doubts about some proportions that I have found in some books, but I cannot find the explanation of why.
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Some instant yeast went into my sourdough starter
This is how it all began,
I have a 100% rye starter for about a year now. I used a spoon that had some other dough on it, that dough was from a bag of flour that had mentioned at the bottom of the ...
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Can sourdough starter be used for tenderizing meat?
This paper says that after:
"Lactobacillus alimentarius 15M, Lactobacillus brevis 14G, Lactobacillus sanfranciscensis 7A, and Lactobacillus hilgardii 51B were selected and used in sourdough ...
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Is it okay to feed milk powder to sourdough starter?
I'm still new to bread making and I was wondering if adding some milk powder when I feed my starter would have a negative impact since milk is slightly more acidic than flour.
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Managing a new, overactive sourdough starter
I began growing a sourdough starter a couple days ago. Things are going very well so far! Too well, in fact; my sourdough starter achieves 2-3x its deflated size in less than 12 hours.
My research ...
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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-...
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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(~...
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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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Sourdough Starter: Very fast rise (doubles in an hour)
I started a sourdough culture a week back and have some questions about rising time.
I did not add any yeast to the culture.
I am using regular whole wheat flour.
The temperature at my place is 30*C(...
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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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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 ...
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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 ...
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Reasons my sourdough attempts failed?
Last March I started adventuring into the world of Sourdoughs by following the advise of The Fresh Loaf Bakers's handbook but using wholegrain rye flour all the way and it went pretty well; after a ...
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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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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/ ...
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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 ...
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How to take care of a sourdough starter?
I am a beginner bread maker and just bought a San Francisco Sourdough starter.
The instructions ask to discard part of the starter on day 5 of activating the starter.
Why is that?
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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 ...
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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 ...
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How is mixing time influenced when using a sourdough starter?
I am new to producing and using a sourdough starter at home. While mixing a dough that incorporates a starter using a stand mixer with a dough hook attachment, I have observed the resulting dough ...
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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 ...
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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 ...
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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?
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Sourdough Starter Very Runny
I think I'm having a problem making a sourdough starter.
I'm using the technique from King Arther Flour
I started with 113g of whole wheat flour and 113g of water.
Every day, I retained 113g of the ...
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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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Bread has acidic smell and taste
I made a sort of "starter" to use instead of dried yeast for making bread.
It was basically a loose dough with a tiny amount of dried yeast. When I bake I take some from the box and refresh ...
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Dry crispy skin on sourdough starter: is it mold?
My sourdough starter is 2 months old. Some week or two ago it started to have a crispy skin on the top. The smell changed a bit, but it is still sweet-acid smell. I cover a jar with the starter with a ...
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My Sourdough Starter has a brown layer at the top?
So my sourdough starter is about two weeks old, but it suddenly stopped growing three days ago (after a couple days of very active growth)and developed a brown layer on top.The layer is mostly brown ...
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Can you use coffee or tea instead of water in a sourdough starter?
Can I use coffee or tea instead of water when making a sourdough starter?
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Is using commercially available yeast to create a sourdough starter effective?
Numerous starter recipes talk about capturing wild yeast from the environment.
Many recipes, as well as questions and answers here, directly say or imply wild yeast is better and that deliberately ...
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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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Citrus-smelling sourdough starter
I have a batch of King Arthur sourdough starter that I mixed up several months ago and have been using ever since. I keep it in the refrigerator and feed it with 100 g of AP flour and 100 g of water ...
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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 ...
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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 ...
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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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My sourdough started hasn't yet risen! What am I doing wrong?
I had started my first batch of sourdough starter a week back. Its just wheat flour and water (haven't added any pineapple juice or any other fruit juice).
The first 2 days had vigorous activity and ...
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Left sourdough starter out overnight after feeding and it overflowed?
I have a new sourdough starter I made about 2 weeks ago. I took it out of the fridge yesterday afternoon and fed it. It was slow to rise and even placed in the oven with light for a about an hour. I ...
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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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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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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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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 ...
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