2023-09-04 02:30:36
2023-08-28 16:22:14
2023-08-28 16:22:14
5308441
Just fead my #sourdough starter and absent-mindedly threw the discard in the garbage (which is what I usually do). I was planning on making biscuits with it.
Guess I'll be making midnight biscuits instead (after my next scheduled feeding).
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Justin To #ΠΠ΅ΡΠΠΎΠΉΠ½Π΅ and Mark Connolly π» π΄πΌβοΈ (he, him, his) like this.
2023-07-16 11:55:17
2023-07-16 01:13:45
2023-07-16 01:13:45
4700106
Now that I've got a decent handle on making my own #sourdough.* I'm setting my sights on #kombucha next. Obviously, this needs to be done from scratch as well.
* I'm competent, but by no means have I perfected the art.
BirdBird likes this.
sourdough was my gateway into kombucha as well. You won't regret it!
@BirdBird I am slightly concerned about the possibility of giving myself botulism, but hey...
The worst thing you'll have to worry about is mold. If you buy a scoby in liquid online (or have a friend who makes kombucha and has a spare) the risk is minimal.
You Brew Kombucha on YouTube is how I learned. I recommend checking her out.
Have fun fermenting!
2023-07-13 15:36:12
2023-07-13 15:36:12
2023-07-13 15:36:12
4656640
2023-06-23 08:22:41
2023-06-22 18:41:01
2023-06-22 18:41:01
4352634
Trying to ferment my #sourdough a little longer today. The recipe says it should increase in size by 50%, but I always have such a hard time judging that.
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Sourdough2021 and Ian Molton like this.
Try to follow one of me recipes @ #sourdoughrecipe The quantities and timings work really well for me.
@Sourdough2021 The trick is that our kitchen gets really hot (sometimes in excess of 30Β°C) which accelerates things a little.
Sourdough2021 likes this.
Now that could get tricky! I checked my kitchen today (out of interest) and it was 27Β°C. So far so good!
Jonathan Lamothe likes this.
@Armin Stross-Radschinski That works when it's in a jar, but it's presently in a metal bowl.
In a jar it's easy, the dough can only expand in one direction.
@Armin Stross-Radschinski I guess I should've been more specific. In this case I'm making full-on bread, rather than just feeding starter.
So I suggest OpenCV π and a reverse Archimedes bathtube experience: Subtract the air above the dough from the content of the bowl. And check temperature compensation, we are in summer 2023.
I think increasing the fermentation time was the right call.
For reference, this is what a previous loaf looked like:
#sourdough
For reference, this is what a previous loaf looked like:
#sourdough
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Shannon Prickett, William and Virgile Andreani like this.
Looking good, but I feel like we can still do better...
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Virgile Andreani, Ian Molton and Mark Connolly π» π΄πΌβοΈ (he, him, his) like this.
2023-05-11 18:18:20
2023-05-11 16:28:22
2023-05-11 16:28:22
3843285
I draw the line at using bottled water to feed my #sourdough starter. They did this in ancient times; they didn't have Dasani back then.
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Susan βΆβΆβΆβΆ, Justin To #ΠΠ΅ΡΠΠΎΠΉΠ½Π΅ and Virgile Andreani like this.
@Jonathan Lamothe I always use filtered, brita works
@Sean Riley I've been having decent results just leaving tap water in an open container for 12 hours to let the chlorine evaporate off. Depending on the quality of your local tap water, ymmv though.
Sean Riley likes this.
I just let the water sit for 24 hours to remove the chlorine
@Justin To #ΠΠ΅ΡΠΠΎΠΉΠ½Π΅ Yeah. That's been working for me, though I find 12h is sufficient.
Justin To #ΠΠ΅ΡΠΠΎΠΉΠ½Π΅ likes this.
I used to filter it but now use water straight from the tap and didn't notice a difference
This entry was edited (4 months ago)
2023-05-28 22:57:06
2023-04-20 03:59:34
2023-04-20 03:59:34
3591965
The #sourdough starter that I've been trying to get going has taken on a vague smell of apples, which is a little perplexing, but I'm not mad about it.
Pensive Ruminant likes this.
does it have rye flour in? I often find my eye starter has an apple-y smell.
@Steven I started it with whole wheat, and have been feeding it bread flour ever since.
thatβs less expected then, I donβt remember having an apple-y bread flour starter.
a vague smell is okay and normal, just watch that it doesn't get too strong or you might be running into these problems: https://crustylabs.com/what-makes-sourdough-smell-sweet-and-why-is-it-bad-for-baking/
What Makes Sourdough Smell Sweet and Why is it Bad for Baking? | Crusty Labs
Sourdough starters smell and taste sweet due to the high activity of amylase enzymes in the starter that converts the complex starch molecules found inβ¦Crusty Labs
2023-04-16 14:21:45
2023-04-16 14:07:46
2023-04-16 14:07:46
3547871
It's taken two weeks and a lot of experimentation to figure out what the problem was, but I've finally got my #sourdough starter nearly doubling in size as it rises after feeding. ππ
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Sean Riley and Jeff Rizzo like this.
...and by two weeks, I mean two weeks since I scrapped the last batch and started over.
2023-04-07 17:46:05
2023-03-31 14:50:21
2023-03-31 14:50:21
3370176
Have a look at my posts. The recipes may look tricky but you can use any wholemeal flour but use very strong Canadian flour. The recipes have easy to follow steps and several of my followers have had great results by using them. Any questions, just ask #sourdoughrecipe
Jonathan Lamothe likes this.
@Sourdough2021 How do I know how "strong" my flour is? Being in Canada, this seems like it might be my problem.
Sourdough2021 likes this.
Around 15% protein is what you will need. This will produce great sourdough. Use around 80% SWF and 20% scalded wholemeal (see recipe for details on scalding) to begin with. The pic below is from flour I buy in the UKV
Jonathan Lamothe likes this.
I can offer some pretty beginner friendly advice. Let's start with your tools. What do you have in terms of a mixer and a scale?
Bob Jonkman reshared this.
what sort of problems are you having with the starter? Feel free to ask questions!
Regarding a simple recipe, the one i often use is about as simple as it gets:
200g of starter (should be bubbly and active)
190g of water
9g of salt
350g of bread flour (aka "strong flour") all-purpose flour will work in a pinch.
Mix all the ingredients until you get a shaggy dough, then put in a clean bowl (ideally coated with a little olive oil to prevent sticking) to rise for 2-8 hours (depending on temperature). Once it's doubled, stretch the corners and fold over the center (this is in place of kneading) until the dough stops wanting to stretch easily. Form a loaf in a banneton or a loaf pan or small bowl and let rise until doubled again (1.5-4h, depend on temperature). Bake at 450F in a covered dutch oven for about 30-35min, then remove the cover for another 5-10 until the color is pleasing.
Regarding a simple recipe, the one i often use is about as simple as it gets:
200g of starter (should be bubbly and active)
190g of water
9g of salt
350g of bread flour (aka "strong flour") all-purpose flour will work in a pinch.
Mix all the ingredients until you get a shaggy dough, then put in a clean bowl (ideally coated with a little olive oil to prevent sticking) to rise for 2-8 hours (depending on temperature). Once it's doubled, stretch the corners and fold over the center (this is in place of kneading) until the dough stops wanting to stretch easily. Form a loaf in a banneton or a loaf pan or small bowl and let rise until doubled again (1.5-4h, depend on temperature). Bake at 450F in a covered dutch oven for about 30-35min, then remove the cover for another 5-10 until the color is pleasing.
Bob Jonkman reshared this.
@Jeff Rizzo It's not rising properly. It looks like my flour is the problem. Apparently in Canada our flour doesn't work all that well for sourdough.
I'm going to try a fresh batch with the bread flour I have (I was previously using all purpose because the recipe called for either).
I'm told by @Sourdough2021 that I should look for 15g of protein per 100g. The bread flour I have only has 4g per 30g, which works out to 13 1/3 per 100. Hopefully that's sufficient. If not, I'm off to buy another bag of flour.
It's funny. I started doing this because I wanted to bake bread without having to buy yeast, and all it's cost me is like a dozen bags of flour to figure out how to get it right. π
At this point though, it's the principle of the thing.
I'm going to try a fresh batch with the bread flour I have (I was previously using all purpose because the recipe called for either).
I'm told by @Sourdough2021 that I should look for 15g of protein per 100g. The bread flour I have only has 4g per 30g, which works out to 13 1/3 per 100. Hopefully that's sufficient. If not, I'm off to buy another bag of flour.
It's funny. I started doing this because I wanted to bake bread without having to buy yeast, and all it's cost me is like a dozen bags of flour to figure out how to get it right. π
At this point though, it's the principle of the thing.
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@jeffrizzo
Try rye for a starter or buy a starter.
Try rye for a starter or buy a starter.
@Sourdough2021 I will take the rye under advisement. Buying a starter feels like cheating. ;)
Sourdough2021 likes this.
I have 5 starters (3 bought ones and 2 I made myself). My rye one and the Tartine one, I made myself. The rye is now 10 years old and works really well. The Tartine is a 50/50 mix of white and wholemeal. The other 3 are bought - San Francisco, Colorado and Alaskan. All of them perform really well. I keep them in the fridge until needed, rotating each. I donβt feel that it is cheating. I have been feeding them for several years so I feel I βownβ them now.
@sourdough2021
Love my Alaskan starter! He's like 11 yrs old at this point or something. I keep him in the fridge when I'm not actively using.
Feed 1:1:1 by weight water, unbleached flour, starter
Very not fussy. No special flour or w/e.
Love my Alaskan starter! He's like 11 yrs old at this point or something. I keep him in the fridge when I'm not actively using.
Feed 1:1:1 by weight water, unbleached flour, starter
Very not fussy. No special flour or w/e.
The rye is relatively easy to get going. I keep mine in Pyrex (glass) container with cling film (shrink wrap) over the top. Start with 30g rye, 30g bottled water. Feed twice a day by using another 30g rye, 30g water, 30g of your original starter (throw the rest). Keep going until it gets bubbly and rises and collapses well. Keep in fridge when not using but feed each week.
@Sourdough2021 I'm thinking that perhaps my problem is the way the jar is being covered. It's one of the ones that has a hinged lid and if it's not sealed, doesn't close completely. I might ignore the lid and use cling wrap instead as you mentioned.
Sourdough2021 likes this.
I have used sealed jars (Kilner in U.K.) and closed the lids. The pressure shattered the jars. I have found cling film works really well.
Jonathan Lamothe likes this.
@sourdough2021
My flour is about what yours is - 12.7% protein according to the bag (4g per 30g, probably rounded). It's "King Arthur bread flour" (I'm in the US) - and I've had good success even with an all-purpose flour with less protein, though it's not quite as nice.
What does "not rising properly" mean? Is the crumb especially dense? I've found that my kitchen is cold enough (65F/18C currently) that I have to let it rise a loooooong time - which is one reason why I started experimenting with a proofing box (aka, a big styrofoam container with some warm stuff to keep the temperature up to 75-82F (24-27C) which makes the whole thing take a lot less time. If it's really not rising at all, you could try adding some commercial yeast to your starter - I've done that in the past... usually takes a few batches to settle back down but can help in a pinch.
My flour is about what yours is - 12.7% protein according to the bag (4g per 30g, probably rounded). It's "King Arthur bread flour" (I'm in the US) - and I've had good success even with an all-purpose flour with less protein, though it's not quite as nice.
What does "not rising properly" mean? Is the crumb especially dense? I've found that my kitchen is cold enough (65F/18C currently) that I have to let it rise a loooooong time - which is one reason why I started experimenting with a proofing box (aka, a big styrofoam container with some warm stuff to keep the temperature up to 75-82F (24-27C) which makes the whole thing take a lot less time. If it's really not rising at all, you could try adding some commercial yeast to your starter - I've done that in the past... usually takes a few batches to settle back down but can help in a pinch.
@jeffrizzo
I have one of these. Expensive but worth it! https://brodandtaylor.uk/?gclid=Cj0KCQjwiZqhBhCJARIsACHHEH8RLrW6-8vTP7M3AQMQi-8zAna3uc8Rnbb3BjYhSbY338v6L17hUv0aArXcEALw_wcB
I have one of these. Expensive but worth it! https://brodandtaylor.uk/?gclid=Cj0KCQjwiZqhBhCJARIsACHHEH8RLrW6-8vTP7M3AQMQi-8zAna3uc8Rnbb3BjYhSbY338v6L17hUv0aArXcEALw_wcB
Brod & Taylor | Folding Dehydrator | Folding Proofer & Slow Cooker
Folding Dehydrator - Folding Proofer & Slow Cooker by Brod&Taylor. Simply fold up after use and stow away! Excellent design!Michael Jadzinski (Brod&Taylor UK)
@sourdough2021
Mine is this, it came free with a shipment of something kept cold. Much less fancy but very very cheap π
Mine is this, it came free with a shipment of something kept cold. Much less fancy but very very cheap π
@Jeff Rizzo The starter didn't actually appear to be rising much at all. I'm told it should be doubling in size about four hours after feeding.
FWIW, I'm following this recipe, though I'm ignoring brand names.
I used whole weat flour for the initial starter, and have been feeding it with unbleached all purpose. On the first feeding, it actually spilled out of the jar, but has been fairly inactive on subsequent feedings. I actually marked the outside of the jar with a dry-erase marker to see if it was rising at all. The last one rose perhaps a few milimeters, though I am getting bubbles.
I'm not concerned about my kitchen being too cold. I don't have control over the heat in this apartment, but it's usually pretty warm, probably well within the range you mentioned.
FWIW, I'm following this recipe, though I'm ignoring brand names.
I used whole weat flour for the initial starter, and have been feeding it with unbleached all purpose. On the first feeding, it actually spilled out of the jar, but has been fairly inactive on subsequent feedings. I actually marked the outside of the jar with a dry-erase marker to see if it was rising at all. The last one rose perhaps a few milimeters, though I am getting bubbles.
I'm not concerned about my kitchen being too cold. I don't have control over the heat in this apartment, but it's usually pretty warm, probably well within the range you mentioned.
@Jeff Rizzo Actually, looking closer at the recipe, it wasn't exactly that one, but it was similar. I copied it down and don't have the original link.
that looks fine. Odd that it was active once, but not subsequently. What i generally see is the starter gets active a few hours after feeding, and then (eventually) collapses down into a runny paste (indicating it's exhausted the available food). I don't feed again until it's in that state.
Only thing i can think of is maybe your kitchen is warm enough that it's super-active and exhausts the flour too quickly. Maybe try feeding it with whole wheat if you have any left...
Scratching my head here. You seem to be doing it right!
Only thing i can think of is maybe your kitchen is warm enough that it's super-active and exhausts the flour too quickly. Maybe try feeding it with whole wheat if you have any left...
Scratching my head here. You seem to be doing it right!
@Jeff Rizzo That could well be the case. This apartment gets quite warm.
@jeffrizzo @sourdough2021
I'm in Canada. I use Rogers unbleached flour (I don't use bread flour and it works fine).
I'm in Canada. I use Rogers unbleached flour (I don't use bread flour and it works fine).
New #sourdough starter from scratch? - the advice I had was use stoneground flour (as big flour mills use steel rollers, and they heat up & kill the yeast spores in the grain). Add some fruit juice to the flour on the very first mix, to keep it acidic, to avoid bad bacteria taking over (James Morton recommended Pineapple juice). Then you will need to feed&discard daily for a week or so before it's good to bake. doctor, writer, baker, BBC bake-off finalist - https://www.bakingjames.com/links
This entry was edited (6 months ago)
@Jonathan Lamothe I make bread ~5 times a week - wanna come over at some point and we can wear masks and make bread?
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Bob Jonkman reshared this.
I've been baking bread for years, the last few in a breadmaking machine.
Would love to get started with sourdough. $ONESON tried growing starter from scratch, but no luck.
And would love to get into some exotic breads, cheese, onion, and especially Groninger Koek.
There's a cob oven in the community garden across from Schneider Haus on Queen St. We should see about having a bakeout in the summer, followed by a loaf swap!
@waterlooregion may be interested in this too...
@silverwizard @me
Would love to get started with sourdough. $ONESON tried growing starter from scratch, but no luck.
And would love to get into some exotic breads, cheese, onion, and especially Groninger Koek.
There's a cob oven in the community garden across from Schneider Haus on Queen St. We should see about having a bakeout in the summer, followed by a loaf swap!
@waterlooregion may be interested in this too...
@silverwizard @me
@Bob Jonkman @Jonathan Lamothe huh, I have done a sour dough starter twice, and just hucked flour and water in a jar and waited...
This entry was edited (6 months ago)
Is your #sourdough starter starter a sloshy liquid, a gooey paste, or a near solid? And how long before you can use it?
@silverwizard @me
@silverwizard @me
@Bob Jonkman @Jonathan Lamothe I did equal parts, it made a gooey paste, and I waited a week, with one mid-cycle feeding both times
So 1 cup water and 1 cup flour, wait 3 days, more flour and water, wait 4 more days, had a nice Bread Goo
So 1 cup water and 1 cup flour, wait 3 days, more flour and water, wait 4 more days, had a nice Bread Goo
Bob Jonkman reshared this.
Bob Jonkman reshared this.
In my experience the flour you use really matters. I spent way too much time trying to get things going with white flour before learning my lesson. Itβs stuff like this that makes me miss the pandemic times a bit.
This entry was edited (6 months ago)
Sadly, store-bought all-purpose flour is all I have on had. I've been adding one tablespoon of gluten flour to one cup of ll-purpose flour for use in the bread machine; that makes a nice substitute for hard bread flour.
But I have the idea it's not the hardness of the flour that matters, but the fact that store-bought flour is mostly sterile.
@jbwharris @silverwizard @me
But I have the idea it's not the hardness of the flour that matters, but the fact that store-bought flour is mostly sterile.
@jbwharris @silverwizard @me
@Bob Jonkman @Jonathan Lamothe @James Harris huh, you normally get the yeast from the air
My first starter I used like Robin Hood flour
My last starter I used some locally grown organic weird flour, and they both seemed to work fine?
My first starter I used like Robin Hood flour
My last starter I used some locally grown organic weird flour, and they both seemed to work fine?
@silverwizard @bobjonkman at least how my brother in law explained it, bleached flour will have no active yeast, but rye or whole wheat flour tends to have some. I did have more success once I started using different flours
@bobjonkman @silverwizard
I haven't made bread in over 20 years, so I can't fill you in on the details of the ingredients. But, I do remember that making my own sourdough starter was dead simple.
Flour, water and whatever, maybe nothing, else the recipe said into a jar, covered with something to keep out bugs and dust (loose lid? cheese cloth?) and put it on top of the fridge for X days. Bingo.
What are you folks trying?
I haven't made bread in over 20 years, so I can't fill you in on the details of the ingredients. But, I do remember that making my own sourdough starter was dead simple.
Flour, water and whatever, maybe nothing, else the recipe said into a jar, covered with something to keep out bugs and dust (loose lid? cheese cloth?) and put it on top of the fridge for X days. Bingo.
What are you folks trying?
silverwizard likes this.
My all-time favorite sourdough recipes are from Emillie Raffi in Artisan Sourdough Made Simple
I make the plain loaf and bagels regularly!
I make the plain loaf and bagels regularly!
I used the instructions from King Arthur Flour. Starter prep took 7 days. Very easy. I've now had the same starter going for two years, replenishing/feeding only every 2-3 weeks (4 weeks max) since I don't bake alot.
https://www.kingarthurbaking.com/recipes/sourdough-starter-recipe
https://www.kingarthurbaking.com/recipes/sourdough-starter-recipe
Sourdough Starter
This is the tried-and-true method we use for making sourdough starter here at King Arthur, and we feel you'll have success with our sourdough starter recipe.King Arthur Baking
Started a fresh batch with some of the feedback I got. This is roughly 10 hours after the first feeding. This is similar to the result I got on previous attempts, except that it nearly wouldn't rise at all on subsequent feedings.
The recipe called for the second feeding to be 24 hours after the first, and then every 12 hours thereafter.
I'm going to try at the 12 hour mark though, since I think the problem was that it had starved by the 24h mark. I'm also using bread flour this time instead of all purpose. I started with whole wheat, because it's what I had on hand, and my wife might murder me if I tell her I need to get yet another variety of flour. π
Is this common for a first feeding? My apartment tends to be quite warm, FWIW.
#sourdough
The recipe called for the second feeding to be 24 hours after the first, and then every 12 hours thereafter.
I'm going to try at the 12 hour mark though, since I think the problem was that it had starved by the 24h mark. I'm also using bread flour this time instead of all purpose. I started with whole wheat, because it's what I had on hand, and my wife might murder me if I tell her I need to get yet another variety of flour. π
Is this common for a first feeding? My apartment tends to be quite warm, FWIW.
#sourdough
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@Jonathan Lamothe well, you need a better jar, but nah, that doesn't seem unreasonable
@silverwizard Yeah, if nothing else, a larger one. This is actually a step up from the one I started with, but I still didn't quite go big enough.
It depends on how lively your starter is and the ambient temperature. If youβre feeding regularly it should be very quick to double, if itβs been more than a few days you might need a couple of feeds before itβs ready to bake with. My starter lives in the fridge, I take it out the night before I plan to bake and feed it. The day of the bake I take out 100g of starter and put the jar of remains back in the fridge where it stays for 3-4 days until my next bake.
Just gave it its second feeding at the 12 hour mark. Guess we'll see of that helps.
Bob Jonkman reshared this.
Well, I'm definitely no longer having issues getting my #sourdough starter to rise. I have invested in a larger jar into which I will transfer it on the next feeding.
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@me comes home after running some errands downtown only to find #Sourdough starter oozing out of all the outwardly burst doors and windows of his home π
Very young starters (1/2 weeks old) usually have a crazy activity, but it is driven mostly by bacteria that you don't really want to bake with. With more time, the good yeasts will take over, and that's when it becomes mature (~3 weeks in). So don't be surprised if it slows down in the next couple of weeks, that's normal: it is finding its own healthy and long-term microbial community. You might also notice a change from a sharp sour smell (bacteria) to a smoother yogurty one (yeasts).
Jonathan Lamothe likes this.
I maintain mine in a 500 mL jar (2 cups). During the week, I refresh it every day with a spoonful of the old starter (usually not even a spoonful, just what is left on the sides of the jar), 15 g of flour (about 1/8 cup) and 15 mL of water (about 1/16 cup). The day before a baking day, I use 3 to 4 times that, and this still fits in the 500 mL jar. If I am not baking, I pour the starter into a skillet and I add some raisins: it makes a nice snack and allows to keep my amount of starter low.
I stand corrected. My #sourdough starter was very active for about 24h after the first feeding, but it's gone back to being relatively inert. It's been a week since I started this batch and it's barely rising at all any more.
I've started keeping it in an insulated bag after feeding, but only since the last two feedings. I'm wondering if it's possibly due to the fact that instead of putting it back in the same glass jar, I put it in a freshly washed one after every feeding (because I tend to spill starter all over the jar making a mess of it when I measure it out).
The proportions I'm using to feed it are: 113g of starter, 1 cup of bread flour, 1/2 cup of warm water. I do this every 12 hours (+/-15 minutes or so).
The recipe says it should be good to go after 5 or 6 days, but I've heard of people needing up to three weeks to get a viable starter going.
#AskFedi
I've started keeping it in an insulated bag after feeding, but only since the last two feedings. I'm wondering if it's possibly due to the fact that instead of putting it back in the same glass jar, I put it in a freshly washed one after every feeding (because I tend to spill starter all over the jar making a mess of it when I measure it out).
The proportions I'm using to feed it are: 113g of starter, 1 cup of bread flour, 1/2 cup of warm water. I do this every 12 hours (+/-15 minutes or so).
The recipe says it should be good to go after 5 or 6 days, but I've heard of people needing up to three weeks to get a viable starter going.
#AskFedi
I grew 3 or 4 starters from scratch and it always happened exactly like you describe. Keep feeding it regularly and wait, as long as it doesn't grow mold (or gets weird smells or colors) you are good. If by 3 weeks it doesn't at least double in 12 hours, then there is a problem with flour or water. It works in 3 days or 3 wks depending on the flour, the microorganisms that are in it or on your hands, whether there is already a starter living around, etc. I am sure it will work for you too π
Jonathan Lamothe likes this.
@Virgile Andreani Good to know. I guess my recipe was just a bit over-prescriptive with the timeline.
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