I dump it in after the first set of stretch and folds, pretty well dispersed by the time I'm done with set 4.
Bread Thread
- Thread starter Gary Knowels
- Start date
Good know I was going to during the intial mix. I’ll hold off till then
A
Anonymous member 148
Guest
Made a delicious juggaloaf
With the weather cooling down and settling back into the routine of the school year, I'm back to baking most weekends. A fresh loaf brings me a lot of joy.
These are 75% hydration, mostly Cairnspring Glacier Peak, but with 10% dark rye and 10% red fife
These are 75% hydration, mostly Cairnspring Glacier Peak, but with 10% dark rye and 10% red fife
Started a new starter 5 days ago. A couple of times there has been liquid on the top, I just pour it off along with half of the starter before I feed it. It does look gross and almost looks like oil.
I assume it's that I just should have feed it earlier.. hopefully it should be ready to use tomorrow or soon. I'm just following the King Arthur recipe and it says it takes about a week or so!
Sorry Zak, I killed the starter you started me with since I took to long a break from making bread. Hopefully mine will grow to what yours was with time, plus I really wanted to try the process out. And it allowed me to buy some King Arthur whole wheat flour...
Cheers!
I assume it's that I just should have feed it earlier.. hopefully it should be ready to use tomorrow or soon. I'm just following the King Arthur recipe and it says it takes about a week or so!
Sorry Zak, I killed the starter you started me with since I took to long a break from making bread. Hopefully mine will grow to what yours was with time, plus I really wanted to try the process out. And it allowed me to buy some King Arthur whole wheat flour...
Cheers!
It's great that you are staying with it, Bill! I have restarted with my starter a few times when it got gross from neglect and I think that's fine. Though they do come back from surprisingly old, unfed remnants.
I'm on my 3rd starter, killed it twice from neglect. Research into the living bacteria/yeast in starters suggests that anything past a month or two old is the same as a starter that is years old given the same location and flour used and that people just like their old starters because they get emotionally attached.
@flybill I can't tell if you are feeding with purely bread flour or not, but I find my starter to be happiest with a mix of 70% bread flour and 30% whole grain flour (I use rye, but any whole grain works). I make 1000g mix at a time so I don't have to measure 2 flours each feeding.
@flybill I can't tell if you are feeding with purely bread flour or not, but I find my starter to be happiest with a mix of 70% bread flour and 30% whole grain flour (I use rye, but any whole grain works). I make 1000g mix at a time so I don't have to measure 2 flours each feeding.
I started it with whole wheat flour, but am just using up my King Arthur bread flour. Might get some rye flour next..
I'm glad you are staying with it, Bill! I haven't baked bread in too long...
Too be honest I've been making bread since I was a kid. Just not with a sourdough starter. My loaf turned out fantastic! Not golden enough and the fact I used whole wheat flour to start it and then a percent of it to feed it. I also put some roasted garlic powder in this recipe.
Texture is fantastic! It tastes great too. Not tangy as it's a young starter. It's very dense too!
I still make dough in the bread bowl my mom used when I was a baby, that my godmother made. I remember being excited to "punch down" the yeasted loaves.
I remember that bowl when you gave me the starter and we hung out and drank so Red Breast 12! In addition to be "dense" it's very chewy and does have a little bit of tangy taste too it. I'm going to feed the starter a combination of bread flour and whole wheat flour too. King Arthur of course!
I find the tang increases significantly if I put the dough in the fridge overnight before baking. Give it a try!
I will, I started the loaf last night and let it proof overnight. Kneaded it a couple of times before I headed out today. Kneaded it before making dinner and then let it proof up for a few hours. Baked it at 400 for about 50 minutes total. Let it rest.
Next time I'll let it ferment in the fridge for a few days. Did that with pizza dough a while back!
