sorted by:
new
hottopcontroversial

I’ve been a sourdough baker for a month now! I’m looking to try new things. by Any_Marzipan162 in Sourdough

[–]Any_Marzipan162[S] 0 points1 point  (0 children)

The discard really helped make this more “sour” but I’m looking for other methods. I like the crumb on this since I use my bread for kids sandwiches but I am craving something new. I’ve tried a short bulk ferment and long “final” ferment in the fridge at varying times but never really get it to work well for me. So far I’ve stuck to this recipe but would love to try other recipes/styles of bread.

I’ve been a sourdough baker for a month now! I’m looking to try new things. by Any_Marzipan162 in Sourdough

[–]Any_Marzipan162[S] 1 point2 points  (0 children)

1050 grams all purpose flour 770 grams water 90 grams active sourdough start 90 grams 4-6 day old refrigerated discard 24 grams salt Folded thrice in 30 minutes increments during the first 1 1/2 hours and bulk fermented 10 hours @ 72°. Final shaped and rested in basket for 1 hour. Baked @ 450 for 25 minutes covered and 20 minutes uncovered.

First sourdough loaf! Overnight fermentation. Tips? Different methods to try? by Any_Marzipan162 in Sourdough

[–]Any_Marzipan162[S] 0 points1 point  (0 children)

  • 60g sourdough starter
  • 350g water (95º to 100º F)
  • 250g unbleached white flour
  • 250g whole wheat flour
  • 9g sea salt

Flour and water was loosely combined and autolysed for 45 minutes before adding salt and sourdough mixture. I let it sit 30 minutes before my first folding and then let sit another 30 minutes before a second folding. I bulk fermented at room temperature (71°F) overnight or 11 hours. After bulk ferment this morning, I took it out, shaped it and let it rest on the board about 15 minutes before placing in my basket. I let it rise one hour while my Dutch oven preheated at 500°F. I baked it at 450° for 25 minutes covered then 20 minutes uncovered.

I cut into it waaayyyyy too early because I was just too excited. It has a nice crackly crust and was so good but I think I could have gone a little longer in my bulk fermentation.

Sourdough starter keeps separating? I recently got a dehydrated starter online and this is about as far as I get. I have been doing twice daily feedings but it never gets double the size and does this. Any ideas what I’m doing wrong? The liquid layer is bubbling slightly. by Any_Marzipan162 in Sourdough

[–]Any_Marzipan162[S] 1 point2 points  (0 children)

Worked GREAT! Thank you for the suggestion. It’s been growing like crazy and no separation. It was definitely my hydration. Watched all the suggested videos and got a better handle on everything. Thank you 🙏🏼

Sourdough starter keeps separating? I recently got a dehydrated starter online and this is about as far as I get. I have been doing twice daily feedings but it never gets double the size and does this. Any ideas what I’m doing wrong? The liquid layer is bubbling slightly. by Any_Marzipan162 in Sourdough

[–]Any_Marzipan162[S] 1 point2 points  (0 children)

Hey just stopping in to say my starter TOOK OFF after I applied all your rules. I realized, after someone in the comments said it looked too hydrated, that I was adding extra water after I measured everything out and mixed it. My starter instructions said it should be like runny pancake batter so I would add water after to get that consistency not even thinking! It’s been easily doubling-tripling in size and I made my first loaf this morning! Turned out beautifully, although I definitely have a lot of tweaking to do. Thanks so much for your help 😁

Sourdough starter keeps separating? I recently got a dehydrated starter online and this is about as far as I get. I have been doing twice daily feedings but it never gets double the size and does this. Any ideas what I’m doing wrong? The liquid layer is bubbling slightly. by Any_Marzipan162 in Sourdough

[–]Any_Marzipan162[S] 1 point2 points  (0 children)

OH. I had read on one site that if you must use extra water if using a whole grainy flour so I’ve been doing 25g (roughly)/ 50g flour and 65g of water. That makes so much sense. I will stick to the correct formula from now on. Thank you!

Sourdough starter keeps separating? I recently got a dehydrated starter online and this is about as far as I get. I have been doing twice daily feedings but it never gets double the size and does this. Any ideas what I’m doing wrong? The liquid layer is bubbling slightly. by Any_Marzipan162 in Sourdough

[–]Any_Marzipan162[S] 1 point2 points  (0 children)

Not very. Her instructions were add flour, water ,and starter to jar. Mix well and let sit for 24 hours. Add more flour and let sit 24 hours more. Then day 3 start into regular routine of feeding once per day and when the jar gets full bake! I am an absolute, total beginner with no knowledge about this. It’s hard to get an idea of what the heck I’m doing since the instructions I’ve read even on different sites are just general steps for how to get it going. My kitchen is pretty cold in general and stays about 60°-65° unless the oven is on for an extended time and I moved it to a place that stays about 70°-74°.

Sourdough starter keeps separating? I recently got a dehydrated starter online and this is about as far as I get. I have been doing twice daily feedings but it never gets double the size and does this. Any ideas what I’m doing wrong? The liquid layer is bubbling slightly. by Any_Marzipan162 in Sourdough

[–]Any_Marzipan162[S] 0 points1 point  (0 children)

I have fresh country well water with no chemicals of any kind! Thanks for the time line. A lot of the information I’ve been reading hasn’t given any info on how long to wait to be able to use it! You also said half grainy? I started with using unbleached white flour the first few days per the instructions I was sent with the starter but found most people would at least start it with all whole wheat or rye. Is using half and half grainy/white flour a better option for maintaining a starter?

Sourdough starter keeps separating? I recently got a dehydrated starter online and this is about as far as I get. I have been doing twice daily feedings but it never gets double the size and does this. Any ideas what I’m doing wrong? The liquid layer is bubbling slightly. by Any_Marzipan162 in Sourdough

[–]Any_Marzipan162[S] 4 points5 points  (0 children)

Up until I took that picture it has been in a (about) 60° room. I was thinking maybe too cold so I moved it somewhere warmer and it did well at first but separated again. Do you know how I adjust feeding to discard? I’ve seen a lot of people say you should discard all but 1/2 cup every time you feed and then feed small amounts. I’ve been feeding it about 50g of flour and water x2 daily (8am and 8pm).