55 votes

What type of salt for sourdough bread baking?

This may come across as a little cynical ;) Don't believe the hype. Salt is salt. The difference between Himalayan, iodised & kosher is so small you'll never taste it. They're all 98%+ sodium ...
Tetsujin's user avatar
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42 votes
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Why stir sourdough only with wooden spoons?

This is not true anymore, and modern recipes omit that part. Back then, when silverware was made either from silver or pre-stainless-steel-alloys the acid in sourdough (and other foods*) would ...
Silent-Bob's user avatar
37 votes

What type of salt for sourdough bread baking?

Any salt will do. The trick is figuring how much salt. If a formula is based on a specific salt, and you switch, you need to adjust. For example this author did a comparison. She weighed 1 level ...
moscafj's user avatar
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31 votes
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Why not make sourdough bread from young starter?

The advice to let the culture mature before you use it is targeted to getting reliable results. A mature sourdough culture has a relatively small number of strains of microorganism, which have ...
Sneftel's user avatar
  • 29.1k
26 votes

Some instant yeast went into my sourdough starter

"Flour with Leavening Improvers" generally means baking powder and/or chemical dough conditioners. Your sourdough will be unaffected.
FuzzyChef's user avatar
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18 votes
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Some instant yeast went into my sourdough starter

Not withstanding @GdD's comment above, even if you just had a small amount of yeast on a spoon, I would guess that, after a year (and it doesn't take nearly that long), the bacteria and yeast you've ...
moscafj's user avatar
  • 74.9k
17 votes

Can I give my friend the sour dough "throw away" as a starter to their sourdough starter?

Sure, you can begin a new sour dough starter with the discard from a feeding. However, the reason for discarding isn't simply to reduce the amount. As your starter matures it also becomes much more ...
moscafj's user avatar
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17 votes

Picking up wet dough

If it is turning to "slime", losing shape, and becoming sticky again, you are probably not building enough strength in the dough. First, I would try the same recipe, holding back 50 - 100 g of the ...
moscafj's user avatar
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16 votes

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

Doesn't matter; you cannot use a ceramic pan with that baking technique. If you heat the ceramic pan to 500F and then add the wet dough, it is likely to crack, and possibly even explode. Same goes ...
FuzzyChef's user avatar
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15 votes
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Can I give my friend the sour dough "throw away" as a starter to their sourdough starter?

Absolutely you can. When you use the starter to make bread you make an arbitrary decision of which part of the starter you use and which to feed, the part you scoop out is just as viable as the part ...
GdD's user avatar
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15 votes

What proportion of the natural yeast in Sourdough comes from the flour?

It Depends, but ... First, it depends on the flour. Bleached, sterilized, hot-rolled white flour has the least (possibly none) naturally-occurring wild yeast on it. Cold-rolled unbleached organic ...
FuzzyChef's user avatar
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13 votes
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What's the point of long/complex sourdough feeding techniques?

Absent a definitive answer here, I'm going to take a stab at this based on some experience I had with difficult sourdough starters. Note that I make a lot of sourdough items but do not do any kind of ...
FuzzyChef's user avatar
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12 votes

I bought a sourdough starter from a bakery, fed it too much, and it overflowed the jar overnight. What should I do now?

All you need to do is clear up the mess, and make use of the active starter. Maybe find a bigger jar as well. You've got a good healthy starter by the sounds of things. If it's from a bakery it's ...
Chris H's user avatar
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10 votes
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Why does my sourdough starter have in the top the liquid separated from the flour?

That is referred to as "hooch". It is water and alcohol. It forms when the yeast has passed its peak activity. I've noticed that it corresponds with the increase of bacterial activity when the starter ...
Sobachatina's user avatar
  • 47.5k
10 votes

Why not make sourdough bread from young starter?

The wait is to give the desirable yeast cultures time to fully establish themselves as dominant in the starter. Using a starter that's too young can sometimes mean it doesn't rise as well or that the ...
user141592's user avatar
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9 votes
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Adding flavorings & fillings to bread dough

As you have already intuited in your question, what you do to adjust is going to vary based on the ingredient, and how much of that ingredient you add to the bread. I can try to address some of the ...
user132278's user avatar
9 votes
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How do different techniques impact sourdough bread?

Lots of questions here. Let me try to address them: To knead or not to knead? I've heard people claim that kneading impacts flavour, then others claim it's the only way to get the highest rise. It'...
Athanasius's user avatar
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9 votes

Traveling with sourdough starter

Treat it like any liquid. You don't need much. Just put some in a 100 ml plastic bottle if carrying on. Alternately, if checking your bags, put your starter in a larger plastic container with a ...
moscafj's user avatar
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9 votes
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Traveling with sourdough starter

If you don't want to transport liquid (= active) sourdough because you don't want to risk it to spill out of your container, note that you can either mix some of it with more flour than usual until ...
Stephie's user avatar
  • 59.6k
9 votes

Sourdough starter bubbling but not rising after months of feeding

Filtering water may not remove all or even any of the chlorine in your water, it depends upon the filter. Chlorine is the bane of sourdough starter's very existence. In 2017, Nashville tested the ...
Jolenealaska's user avatar
  • 58.5k
9 votes

Picking up wet dough

I'm going to work on the assumption that your dough is fully worked and at the right hydration level. If your dough is losing shape it's possible it's too high hydration or you haven't develop the ...
GdD's user avatar
  • 76.2k
9 votes

One time sourdough starter

I would recommend you find a (hobby) baker locally. Almost everyone who maintains a sourdough has some extra that they would otherwise discard. I have read about local Facebook groups etc. of people ...
Stephie's user avatar
  • 59.6k
9 votes

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

In a very similar position to you, I switched to an old-fashioned sheet steel loaf tin. The method is a little different I line the tin with reusable non stick liner, and prove the dough in the tin (...
Chris H's user avatar
  • 44.1k
9 votes

What proportion of the natural yeast in Sourdough comes from the flour?

There's an article in Scientific American which is worth a read here: The Science of Sourdough. It's also archived here in case the link rots. I'll summarise the intersting part. A team of researchers ...
Billy Kerr's user avatar
  • 1,809
8 votes

Make sourdough starter without discarding

While I have successfully begun a starter with only 10 grams of flour at the outset, I think I agree with Stephie that doing a little more is more efficient. I used to do very wasteful starters until ...
Athanasius's user avatar
  • 32.2k
8 votes

How do I properly substitute flour and water for sourdough starter?

Starters are typically maintained at 100% hydration. That means equal parts water and flour. So, in your case, mix equal parts water and flour. Measure 1 cup of that, and add it to your mix. Of ...
moscafj's user avatar
  • 74.9k
8 votes
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Sourdough Starter Black Spots

I would discard this batch, carefully clean everything and start over. If you truly mixed well in the beginning, then the fluffy bits are probably mold and the black spots are somewhat fishy as well. ...
Stephie's user avatar
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8 votes
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85% hydration tangzhong sourdough bread - what went wrong?

It's hard to say exactly what went wrong, I've worked with plenty of high hydration doughs and sourdoughs so I have a few ideas though. I can see from your picture that you did get yeast action in ...
GdD's user avatar
  • 76.2k
8 votes

What type of salt for sourdough bread baking?

Himalayan salt is not really from the Himalayas, but from the Salt Range, which is nearby -not exactly 'Himalayan snow melt' (in fact an underground salt deposit from a sea that dried up hundreds of ...
thelawnet's user avatar
  • 1,103
8 votes

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

There are two good answers here at this point, but I'll just add a little more about why your wife's method works. It is not just heat conductivity. First, cast iron does store a ton a energy as it ...
moscafj's user avatar
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