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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)
I'm traveling next week down to Gulfport (I live in South Bend), so it will not be until the following week.

I have my starter in the fridge. Hopefully it survives with the once weekly feedings for a few weeks while I am down south and work with the bakers yeasts breads for a while.


Motorboat
LSU Fan
At the camp
Member since Oct 2007
18779 posts

re: Baking Bread 101: Beginning a sourdough starter (pics)
I'm currently into the overnight country blonde. I mixed dough this am. I am just not confident with Forkish's recipes--they seem to use a whole lot of unnecessary flour to feed and restore the levain.

anyway, I'm leaving dough in oven with light on today to hopefully get a better rise than my last one.


KosmoCramer
Ohio State Fan
Member since Dec 2007
62211 posts
 Online 

re: Baking Bread 101: Beginning a sourdough starter (pics)
He's admitted that the starter in FWSY isn't good for the homecook.

I wouldn't use his method either.


I have a double batch of the white bread with poolish pre-fermenting right now from last night. Not quite ready for bulk.


KosmoCramer
Ohio State Fan
Member since Dec 2007
62211 posts
 Online 

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

I'm currently into the overnight country blonde. I mixed dough this am. I am just not confident with Forkish's recipes--they seem to use a whole lot of unnecessary flour to feed and restore the levain.

anyway, I'm leaving dough in oven with light on today to hopefully get a better rise than my last one.


Use a different method for keeping the starter, but use his recipes for getting the final levain etc. That's what I'd recommend.


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Motorboat
LSU Fan
At the camp
Member since Oct 2007
18779 posts

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

He's admitted that the starter in FWSY isn't good for the homecook.


Well hell. I’ve never been one to follow a recipe exactly and now I know why. His whole book is for the home baker. Why do this to his reader?


KosmoCramer
Ohio State Fan
Member since Dec 2007
62211 posts
 Online 

re: Baking Bread 101: Beginning a sourdough starter (pics)
Both the tartine and FWSY beginning starter/levain methods are unrealistic.

I used the King Arthur Flour version.

Its 4oz water and 4oz flour per feed.

KAF Sourdough Starter



hungryone
LSU Fan
river parishes
Member since Sep 2010
8637 posts

re: Baking Bread 101: Beginning a sourdough starter (pics)
I do 1/3 cup flour & 1/3 cup water, so even a bit less than your 4 oz. No one needs a huge starter culture...you make more when you need it....no need to keep a large seed culture at all.


KosmoCramer
Ohio State Fan
Member since Dec 2007
62211 posts
 Online 

re: Baking Bread 101: Beginning a sourdough starter (pics)
See below!
This post was edited on 2/28 at 2:25 pm


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KosmoCramer
Ohio State Fan
Member since Dec 2007
62211 posts
 Online 

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

I do 1/3 cup flour & 1/3 cup water, so even a bit less than your 4 oz. No one needs a huge starter culture...you make more when you need it....no need to keep a large seed culture at all.


Actually, this isn't right. The volumes of water and flour don't convert evenly.

1 cup of water is 237 grams
1 cup of flour is 120 grams, roughly

That may be your problem....

You're going by volume right, not weight?


KosmoCramer
Ohio State Fan
Member since Dec 2007
62211 posts
 Online 

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

The volumes of water and flour don't convert evenly. 

1 cup of water is 237 grams 
1 cup of flour is 120 grams, roughly 

That may be your problem.... 


I just want to make sure you saw this. Your starter is about 200% hydration which is way too much.

ETA: you weren't the one having issue with your starter. Nevermind.

This post was edited on 2/28 at 7:27 pm


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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)
How many grams of water is 4 ounces? How many grams of flour is that?


KosmoCramer
Ohio State Fan
Member since Dec 2007
62211 posts
 Online 

re: Baking Bread 101: Beginning a sourdough starter (pics)
4 oz is roughly 113 g.

ETA: You dont want to be using fluid ounces for the water. You want to weigh the water.

Are you weighing everything?
This post was edited on 2/28 at 7:36 pm


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

re: Baking Bread 101: Beginning a sourdough starter (pics)
Yep. My starter vessel is a Weck tulip jar. It weighs 460 grams. I dump out starter until the total weight is 610 grams, then add 150 grams of water and 150 grams of whole wheat. That's my daily routine.

ETA: my starter is the one singular thing about this that I have 100% confidence in. Its bubbly as frick and smells glorious.
This post was edited on 2/28 at 7:42 pm


KosmoCramer
Ohio State Fan
Member since Dec 2007
62211 posts
 Online 

re: Baking Bread 101: Beginning a sourdough starter (pics)
Ok, then that's not the issue.


KosmoCramer
Ohio State Fan
Member since Dec 2007
62211 posts
 Online 

re: Baking Bread 101: Beginning a sourdough starter (pics)
Just finished a double batch of the FWSY White Bread with Poolish

Image: https://i.imgur.com/8e7AY0w.jpg


weskarl
Houston Astros Fan
Space City
Member since Mar 2007
4470 posts

re: Baking Bread 101: Beginning a sourdough starter (pics)
Nice crumb bauce. How many Dutch ovens you running?


KosmoCramer
Ohio State Fan
Member since Dec 2007
62211 posts
 Online 

re: Baking Bread 101: Beginning a sourdough starter (pics)
Just used one. I need another. Let them proof at room temp until almost ready (45 minutes) then put them in the fridge to wait their turn. I also bulk fermented a bit towards the end in the fridge because I had to leave the house.

Watched NHL hockey and baked between commercial breaks


hungryone
LSU Fan
river parishes
Member since Sep 2010
8637 posts

re: Baking Bread 101: Beginning a sourdough starter (pics)
I don’t bother weighing for,the seed culture feedings....I never use it directly to make bread, so I’m laissez faire about the precise hydration. As long as it stays alive, it’s all good. I use maybe a tablespoon of it to build a levain, the components of which I do weigh.


Motorboat
LSU Fan
At the camp
Member since Oct 2007
18779 posts

re: Baking Bread 101: Beginning a sourdough starter (pics)
Image: https://i.imgur.com/J23XSuK.jpg


Here’s my bake finished last night. Plan on taking them to the bay this weekend so I haven’t cut yet.
This post was edited on 3/1 at 8:40 am


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20
TigerFanatic99
Chicago Cubs Fan
South Bend, Indiana
Member since Jan 2007
12261 posts

re: Baking Bread 101: Beginning a sourdough starter (pics)
Very nice, Kosmos. What was your oven temp and bake time?


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