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TigerFanatic99
Chicago Cubs Fan
South Bend, Indiana
Member since Jan 2007
12261 posts

re: Baking Bread 101: Beginning a sourdough starter (pics)
Yes.

This is the overnight blonde recipe. Have you done that one?


KosmoCramer
Ohio State Fan
Member since Dec 2007
62211 posts

re: Baking Bread 101: Beginning a sourdough starter (pics)
Havent. I havent done any sourdough yet, only the pre-fermented poolish and biga recipes.

My starter died/was killed due to miscommunication


TigerFanatic99
Chicago Cubs Fan
South Bend, Indiana
Member since Jan 2007
12261 posts

re: Baking Bread 101: Beginning a sourdough starter (pics)
I just did my third fold. The dough feels pretty tight. I can grab a quarter of it with wet hands and it holds its weight a bit. I did notice as I was folding there were a few half dollar sized bubbles, so there's definately action in it.

I'll do a fold in another hour and then let it sit out for the long night. Curious to see how it looks in the morning.


VABuckeye
Ohio State Fan
Oak Hill, VA
Member since Dec 2007
23634 posts
 Online 

re: Baking Bread 101: Beginning a sourdough starter (pics)
The latest Food & Wine has an article on Graison Gill’s Bellegarde Bakery in NOLA. Good read for the bread people. He’s selling freshly milled flours on his web site.


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TigerFanatic99
Chicago Cubs Fan
South Bend, Indiana
Member since Jan 2007
12261 posts

re: Baking Bread 101: Beginning a sourdough starter (pics)
Well this one was another flop. It did rise a bit in the banneton, but when I turned it out it just immediately spread out into a glob. There's no structure to it at all. It's in the oven, but it's going to be a pancake.


KosmoCramer
Ohio State Fan
Member since Dec 2007
62211 posts

re: Baking Bread 101: Beginning a sourdough starter (pics)
You should try the white bread with poolish from FWSY.

That will help you troubleshoot a bit. Follow it to the letter, see what you get.


TigerFanatic99
Chicago Cubs Fan
South Bend, Indiana
Member since Jan 2007
12261 posts

re: Baking Bread 101: Beginning a sourdough starter (pics)
It is rising in the oven more than any of my previous baked. Maybe I got too dismayed too soon. Got about 40 minutes left and well see.

I think that is what I decided as s well. I'm going to step away from sourdough and try some of the packet yeast recipes instead. I think they may be a little easier, especially since I have a notably cold environment. I realized it was 63 degrees in the room it bulk fermented in last night. That's just too cold for this levain to activate in i think. Next time it will start in the oven with the girls light on overnight


KosmoCramer
Ohio State Fan
Member since Dec 2007
62211 posts

re: Baking Bread 101: Beginning a sourdough starter (pics)
So it's not even done baking and you're judging it?

I thought my first was gonna be a pancake too, but the oven spring was very nice. Give it a chance before pushing the panic button

I don't know about your glass cooking vessel, I dont know if it holds the heat well enough for the initial steam that cast iron would.


hungryone
LSU Fan
river parishes
Member since Sep 2010
8637 posts

re: Baking Bread 101: Beginning a sourdough starter (pics)
Or your starter just isn’t ready yet. It can take longer than you think to build a decent yeast colony.

Definitely bake some Forkish loaves using yeast. The dough handling and other skills you develop are important, whether the dough is wild yeast or commercially leavened.


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01
TigerFanatic99
Chicago Cubs Fan
South Bend, Indiana
Member since Jan 2007
12261 posts

re: Baking Bread 101: Beginning a sourdough starter (pics)
It's obviously not cast iron, but it definately holds heat, both heat inside the vessel, as well as the vessel itself holding heat. I do agree that it is not as ideal as cast iron, but I think that's the least of my problems, by far.

I am going to work on getting a cast iron pot soon though. No arguement there


KosmoCramer
Ohio State Fan
Member since Dec 2007
62211 posts

re: Baking Bread 101: Beginning a sourdough starter (pics)
Sorry, wasnt trying to be critical. Just trying to help troubleshoot with my limited skills.



TigerFanatic99
Chicago Cubs Fan
South Bend, Indiana
Member since Jan 2007
12261 posts

re: Baking Bread 101: Beginning a sourdough starter (pics)
Oh no, that's why I am here. I want to figure this out.

This post was edited on 2/24 at 2:08 pm


KosmoCramer
Ohio State Fan
Member since Dec 2007
62211 posts

re: Baking Bread 101: Beginning a sourdough starter (pics)
Made homemade pizza tonight

"I slept in and want to make pizza tonight" recipe fro The Elements of Pizza by Ken Forkish





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10
KosmoCramer
Ohio State Fan
Member since Dec 2007
62211 posts

re: Baking Bread 101: Beginning a sourdough starter (pics)
quote:

Oh no, that's why I am here. I want to figure this out.


Try the White Bread with poolish recipe, it's a good slump buster


GregMaddux
Atlanta Braves Fan
LSU Fan
Member since Jun 2011
15719 posts

re: Baking Bread 101: Beginning a sourdough starter (pics)
Read the first couple pages of this thread and learned that I know literally nothing about making bread


KosmoCramer
Ohio State Fan
Member since Dec 2007
62211 posts

re: Baking Bread 101: Beginning a sourdough starter (pics)
I would recommend you buyy this book if you want to get into it:

Flour Water Salt Yeast by Ken Forkish - $2.99 for E-edition


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KosmoCramer
Ohio State Fan
Member since Dec 2007
62211 posts

re: Baking Bread 101: Beginning a sourdough starter (pics)
TF99: Here's a shaping video I also previously used, not sure if it was already linked or you've already seen it - San Francisco Baking Institute


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hungryone
LSU Fan
river parishes
Member since Sep 2010
8637 posts

re: Baking Bread 101: Beginning a sourdough starter (pics)
Sliced shot of that loaf shows some big fat bubbles—so your starter must be active and your levain was active, too. What I’m seeing is poor crumb structure, which is likely due to underdeveloped gluten. You need to stretch and fold more thoroughly, or maybe a couple more times. When you stretch and fold, you should be lifting all the way from the bottom, pulling quite vigorously, and folding the dough over onto itself. Don’t just do 2-3 s&fs, do 5-6, or until you feel the dough’s texture changing under your hands. The change in texture will be subtle during the first s&f, but subsequent series should deliver a noticeable firming from the first series s&f to the last. By the last series, the dough should cling to itself; when you grab it, it will want to lift from the container as a single piece.

Crumb structure indicates that you’ve not shaped the dough sufficiently. Shaping essentially takes those big gas pockets and subdivides them into more and smaller ones, giving a more even crumb structure, thus better oven spring and overall texture/appearance.

Keep on trying......if you’re sick of heavy loaves, you can turn em into croutons, bread crumbs, or feed em to the birds. Crows love hunks of crusty bread!


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11
TigerFanatic99
Chicago Cubs Fan
South Bend, Indiana
Member since Jan 2007
12261 posts

re: Baking Bread 101: Beginning a sourdough starter (pics)
quote:

White Bread with poolish


Just found it in the preferments section. I'm doing this one next
This post was edited on 2/25 at 6:59 pm


KosmoCramer
Ohio State Fan
Member since Dec 2007
62211 posts

re: Baking Bread 101: Beginning a sourdough starter (pics)
quote:

Just found it in the preferments section. I'm doing this one next


I had good success with it. When are you starting it?


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