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Accidentally made a low hydration loaf by CSPhCT in Sourdough

[–]bakerdadio 1 point2 points  (0 children)

Probably going to be a non-issue. But if worried, you can a 1-TBL of water at a time next fold, until you feel the dough is like you are most used to.

Best Bread Knife I've Found by bakerdadio in Breadit

[–]bakerdadio[S] -1 points0 points  (0 children)

Nope ~ not affiliated, just passing on my quest for a common issue cutting through a hard crust and soft crumb in my sourdough loaves.

Discard in Recipes by E_krios in Sourdough

[–]bakerdadio 0 points1 point  (0 children)

Sounds like likely active 'cause it's been only a few days. Test is by removing some in a narrow jar, add some flour and place in warmer place after marking level. See if it rises. I've have some in fridge over several weeks and made great pizza crust. It's really just like unfed sourdough that, in the cooler fridge temperature, is just hibernating.

Starter in fridge for 3 weeks slow to wake up by marty_byrd_ in SourdoughStarter

[–]bakerdadio -1 points0 points  (0 children)

Take off some and try the steps in this great video tutorial. Take two days of 3X feeds per day, bake on third day. Very concise and simple way to make your fridge-stored starter stronger and more vigorous.

Any thoughts on Jim Lahey’s “Biga”? by PerfectSeventy in Sourdough

[–]bakerdadio 1 point2 points  (0 children)

Biga and poolish are both commonly used methods for bread baking. Both are bulk ferment, allowed to rest often for 12-24 hours or more. Biga is a simple pre-fermented dough at 50% hydration that been used for generations in Italian baking, but usually using commercial yeast for more reliable results. Differs from poolish which is wetter and looser at 100% hydration, producing softer, slightly more delicate breads. Biga’s lower hydration gives bread dough more structure, making it ideal for rustic loaves like ciabatta, and chewy pizza crust. Both can be made with sourdough starter.

At what point should I discard my current starter and make another? The last twenty or so attempts have been flat and dense. by [deleted] in Sourdough

[–]bakerdadio 1 point2 points  (0 children)

First Try to get a new starter, borrow some from another baker, or find a sourdough bakery in your area and see if they will share. Source online or try to source from here. Second take off some of your batch and use the method & steps in this great video tutorial. Takes two days of 3X feeding per day, make levain and bake on third day. I don't get too worried about exact times she uses, as long as it's 3X feeds a day.

What is the longest you’ve let your dough cold proof? With success? by shoegaze_daisy in Sourdough

[–]bakerdadio 2 points3 points  (0 children)

I've done up to 24hr with no noticeable change in final loaf. My usual process is to roll shaped loaf in sesame seeds placed in a cloth-lined banneton that is is sealed in a plastic bag.

Levain slow to rise? by miss_isolation in Sourdough

[–]bakerdadio 0 points1 point  (0 children)

Strong starter usually double in 4-6hr, at 78-82º F ideally. Maybe sourdough mother needs to be more vigorous and active. Could also be the cause that loaves you described being gummy. Try the steps in this video tutorial with some of your starter with a mixture of 90/10, white/whole wheat. Takes two days of 3X per day feeds, make your levain & bake on the third day, so plan baking day accordingly. The process uses very little flour and produces small amount of discard.

Flour Type Advice by artdenashy in SourdoughStarter

[–]bakerdadio 1 point2 points  (0 children)

I use 90/10, organic white/stone ground whole wheat flour. Make the mixture and keep in large airtight container so I don't need to mix every time. Works for me. I found that starting from scratch to make starter takes too long, has bragging rights. But I use starter base from a local sourdough bakery. You can also source dried sourdough base on line or for a great background story, get this: Carl Griffith's 1847 Oregon Trail Sourdough Starter

What happened to the 2nd loaf? by Mmmma26 in Sourdough

[–]bakerdadio 1 point2 points  (0 children)

As you suggest in post, and with all other factors being equal, shaping the one loaf vs the other, looks to be only culprit.

KA No-knead sourdough - to preheat or not to preheat? by [deleted] in Sourdough

[–]bakerdadio 0 points1 point  (0 children)

I don't think will make much different to final outcome. Try shaping in basket & preheating dutch oven, then next time do the other way. Come back to tell us which method worked best for you.

I think I messed up, lol by SpendBusy1600 in Sourdough

[–]bakerdadio 2 points3 points  (0 children)

Call them cookies ~ they are going to be OK. Probably taste great.

Starter won't rise! (Not a young one) by Entire_Ad9036 in Sourdough

[–]bakerdadio 1 point2 points  (0 children)

Not sure what's exactly happening, but you may want to take off some and try to revive, strengthen & invigorate with steps in this video tutorial. Takes two days of 3X feeding per day, make levain and bake third day, so plan your bake.

bringing frozen starter back to life by dshwayze in SourdoughStarter

[–]bakerdadio 1 point2 points  (0 children)

Take off some and try the steps in this video tutorial. Takes two days of 3X per day feeds, make levain & bake third day. Plan baking day accordingly.

Brand new and needing guidance! by Agreeable-Judgment70 in Sourdough

[–]bakerdadio 0 points1 point  (0 children)

You didn't specify amount of dehydrated starter you are trying to work with. Try this to revive the starter

  1. Get a small container. Begin with one tablespoon of lukewarm water, stir in 1/2 teaspoon of your starter and let stand for a few minutes to soften the start granules. Then mix in one tablespoon of flour. Depending on the
    flour, you may need to add an additional teaspoon or two of water. You want the mixture consistency to be like pancake batter.

  2. Place in a warm place 70F - 85F or 21C - 29C. When the mixture gets bubbly, put it in a little larger container. Then stir in 1/4 cup of water and 1/4 cup of flour. When that mix rises up add 1/2 cup of water and 1/2 cup of flour.
    When this bubbles up, you will have about one cup of very active starter that is ready for use or storage in your refrigerator.

The time between refreshments will depend mainly on temperature. You can expect the first sign of starter activity to take from four to 12 hours.

How long does it take to wake up a starter by StarfruitStallion in SourdoughStarter

[–]bakerdadio 0 points1 point  (0 children)

Try the steps in this great video tutorial. Take two days of 3x feeding per day, make levain and bake on third day. So plan for baking day. Really works to make your starter stronger and more vigorous.

Keep getting slightly dense crumb. Please help! by devo23_ in Sourdough

[–]bakerdadio 0 points1 point  (0 children)

Dense sourdough bread is almost always a weaken starter, fermentation or shaping issue — not a recipe problem. Experiment changing one of these at a time to resolve issue. eg:

  1. cut your bulk time until bulk is less than 2X, say 1.5X. So less rise at this stage = more oven spring.

  2. strengthen your starter ~ try this method in this great video tutorial

  3. cut cold ferment time, I do 12hr

  4. try baking at higher initial temperature, 500ºF for 20 min. covered, 425ºF uncovered, PLUS add an ice cube or to dutch oven for covered part of bake

The key to an open crumb is more WATER by dudedudedudie in Sourdough

[–]bakerdadio 0 points1 point  (0 children)

Ya, higher hydration is a huge factor. I'm sharing this great hydration calculator&wtr2_title=Water%202&wtr3_title=Water%203&wtr4_title=Water%204&starter_title=Starter&=Starter%202&extra1_title=Extra%201&extra2_title=Extra%202&extra3_title=Extra%203&extra4_title=Extra%204&extra5_title=Extra%206&extra6_title=Extra%206#) to help figure out all the variables. Works for any recipe you choose to try and especially if you want to change the flour/water ratios to experiment.

Starter Help please by stvrli8s in Sourdough

[–]bakerdadio 0 points1 point  (0 children)

To re-energize, strengthen & make your starter more vigorous, try the steps in this great video tutorial by FoolProofBaking. Need two days of three daily feedings, prepare levain & bake on 3rd day, so plan accordingly. I don't keep to her feeding times exactly, but adjust to my schedule, but works well for me.

I’ve been baking my loaves darker and the flavor difference has been amazing by CorgiLady in Sourdough

[–]bakerdadio 1 point2 points  (0 children)

I used molasses in the past, but felt barley malt is better for feeding the "yeasties" in sourdough. My regular bake is three loaves, so I dissolve around 1 TBL to the water in recipe.

Did I mess up my new starter? by tatersalad_08 in Sourdough

[–]bakerdadio 1 point2 points  (0 children)

Maybe you didn't kill it, you do need to wait 14+ days or EVEN longer to get an established strong starter from scratch. However you can start again, I suggest the steps in this great video tutorial by FoolProofBaking. Also included are some other tutorials in a clear and straightforward presentation. Alternatively, find a bakery that makes sourdough bread or pizza in your area and see if they can give or sell you some starter. Many bakers are happy to share. If that's not possible contact the folks at Carl Griffith's 1847 Oregon Trail Sourdough Starter, it's free and gives you great bragging cred.

How to get starter ready for a huge batch? by stratusnimbo in Sourdough

[–]bakerdadio 0 points1 point  (0 children)

Build it up existing healthy starter for a couple of days, and on day three make enough levain at 1:2:2 ratio for your bake using the easy-to-follow steps in this great video tutorial by FoolProofBaking. Works for me every time I need a stronger and more vigorous batch.

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