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Message
re: Baking Bread 101: Beginning a sourdough starter (pics)
Posted on 2/25/19 at 7:56 pm to KosmoCramer
Posted on 2/25/19 at 7:56 pm to KosmoCramer
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.
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.
1
Posted on 2/28/19 at 8:16 am to TigerFanatic99
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.
anyway, I'm leaving dough in oven with light on today to hopefully get a better rise than my last one.
Posted on 2/28/19 at 9:38 am to Motorboat
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.
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.
Posted on 2/28/19 at 10:14 am to Motorboat
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.
Posted on 2/28/19 at 11:52 am to KosmoCramer
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?
Posted on 2/28/19 at 12:25 pm to Motorboat
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
I used the King Arthur Flour version.
Its 4oz water and 4oz flour per feed.
KAF Sourdough Starter
Posted on 2/28/19 at 1:45 pm to KosmoCramer
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.
Posted on 2/28/19 at 1:47 pm to hungryone
See below!
This post was edited on 2/28/19 at 2:25 pm
Posted on 2/28/19 at 2:25 pm to hungryone
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?
Posted on 2/28/19 at 7:25 pm to KosmoCramer
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 2/28/19 at 7:27 pm
Posted on 2/28/19 at 7:29 pm to KosmoCramer
How many grams of water is 4 ounces? How many grams of flour is that?
Posted on 2/28/19 at 7:34 pm to TigerFanatic99
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?
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 2/28/19 at 7:36 pm
Posted on 2/28/19 at 7:39 pm to KosmoCramer
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.
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 2/28/19 at 7:42 pm
Posted on 2/28/19 at 7:40 pm to TigerFanatic99
Ok, then that's not the issue.
Posted on 2/28/19 at 10:14 pm to KosmoCramer
Just finished a double batch of the FWSY White Bread with Poolish
Posted on 2/28/19 at 10:34 pm to KosmoCramer
Nice crumb bauce. How many Dutch ovens you running?
Posted on 2/28/19 at 10:36 pm to weskarl
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
Watched NHL hockey and baked between commercial breaks
Posted on 2/28/19 at 11:12 pm to KosmoCramer
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.
Posted on 3/1/19 at 8:34 am to hungryone
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 3/1/19 at 8:40 am
Posted on 3/1/19 at 11:13 am to KosmoCramer
Very nice, Kosmos. What was your oven temp and bake time?
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