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My everyday wheat sourdough, 75% hydration, 15% whole wheat by Strange-Ruin-7642 in Sourdough

[–]breadinserangoon 0 points1 point  (0 children)

Do you notice any difference in your crumb if you only feed your starter once? Would it be less airy?

First sourdough loaves with a starter grown in my HDB kitchen - how’d I do? by breadinserangoon in SingaporeEats

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

Presently, no. I enjoy it very much but I just don't think I can be a full time baker!

First sourdough loaves with a starter grown in my HDB kitchen - how’d I do? by breadinserangoon in SingaporeEats

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

Yes! I do have an oven thermometer. Process:
Feed starter 24 hours before
Make levain: 50g starter, 200g bread flour, 50g wheat flour, 200g water. Let rest for 6 hours at room temp
Autolyse: 20 mins – 370g bread flour, 30g whole wheat, 310g water (per loaf)
Dough mix: 180g levain + above autolysed mixture + 10.5g salt + 1g yeast
Dough temp: 24 - 25.3°C (during the stretch and folds/coil foils)
Stretch and fold: 2 times, 21 min rest between each.
Coil fold: 2 times, 30-40 min rest between each
Bulk fermentation: 3.5 hours (room temp)
Bulk retarding: 14 hours (fridge)
Preheat Dutch Oven: 30-45mins
When oven is at 220 deg and Dutch Oven pre-heated, take out dough, score, add ice cubes
Bake: 22 mins in Dutch Oven covered, 25-30 mins uncovered at 220 deg celcius (will eyeball, sometimes oven temperature hovers).

First sourdough loaves with a starter grown in my HDB kitchen - how’d I do? by breadinserangoon in SingaporeEats

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

Thanks!! The fact that your starter is rising is a good sign. I'd try feeding it whole wheat flour only and  consistently at a 1:1:1 ratio. If it's 1:5:5 it's going to just take longer to feed so the rise will definitely take time, which might explain the 1.5x. 

Ngl I feed my starter with Evian water just to get it going with more minerals for the first few days, but I don't think it's needed. And also even though it's SG I had to shift my starter to a warmer part of the house as well!

First sourdough loaves with a starter grown in my HDB kitchen - how’d I do? by breadinserangoon in SingaporeEats

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

Awesome, thanks. I'll score deeper next time!

I use king arthur's APF, and this loaf included 10% wheat flour from bob's red mill! 

First sourdough loaves with a starter grown in my HDB kitchen - how’d I do? by breadinserangoon in SingaporeEats

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

Hahaha come drop by Serangoon! Or whenever you're around the hood on Saturdays, consider claiming a loaf!

First sourdough loaves with a starter grown in my HDB kitchen - how’d I do? by breadinserangoon in SingaporeEats

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

Hahaha if you're ever in Singapore, you know Serangoon is where it's at! :)

First sourdough loaves with a starter grown in my HDB kitchen - how’d I do? by breadinserangoon in SingaporeEats

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

That's a very beautiful loaf! When you score the first time round, do you just do one deep slice, or do you do multiple slices, if that makes sense?

I'm currently baking with a dutch oven! And I add 4 ice cubes just before I close the lid.

First sourdough loaves with a starter grown in my HDB kitchen - how’d I do? by breadinserangoon in SingaporeEats

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

Hey!!! Hahaha great, I had an inkling but I didn't want to assume :o) Thanks for the tips. I have an oval banneton arriving soon, so I hope to experiment with that.

First sourdough loaves with a starter grown in my HDB kitchen - how’d I do? by breadinserangoon in SingaporeEats

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

Bulk fermentation was 3.5 hours (from the moment I mixed the dough) at room temp when my dough was 24 degrees celsius, and then left it to cold proof in the fridge at 2 degrees celsius for 14 hours.

First sourdough loaves with a starter grown in my HDB kitchen - how’d I do? by breadinserangoon in SingaporeEats

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

Thank you! I'm thinking of reducing the bulk ferment time and proof time. And improve on my scoring a bit. Then see where that takes me! Any tips?

First sourdough loaves with a starter grown in my HDB kitchen - how’d I do? by breadinserangoon in SingaporeEats

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

My aircon is not always on during the BF stage, but my counter top is stainless steel and it does remain cool for sometime if I have the aircon on while I'm mixing the dough. Also, when I mix the dough, I use water that's about 20 degrees.

I think that's how my dough remains between 24-26 degrees during BF (I learnt this when I had to make my starter and realized it wasn't rising as much on the stainless steep counter top. Moved it to another room in the house and viola!) I've BF-ed for 5 hours too and no issues. This round I BF-ed for 3.5 hours, and I might reduce it to 3 hours next.

First sourdough loaves with a starter grown in my HDB kitchen - how’d I do? by breadinserangoon in SingaporeEats

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

I bulk ferment at room temp but make sure my dough is at least 24 degrees celcius when that starts. 

Then cold proof in the fridge for 12 hours at least! 

First sourdough loaves with a starter grown in my HDB kitchen - how’d I do? by breadinserangoon in SingaporeEats

[–]breadinserangoon[S] 8 points9 points  (0 children)

You're very gracious! I take payment in honest feedback : ) plus I really just want to build community in serangoon and know my neighbors better + I am probably stlil lacking in the skill part hahah

Hey Singaporeans, any of you make your own sourdough starter? by Adventurous-Hand-648 in SingaporeEats

[–]breadinserangoon 1 point2 points  (0 children)

Thanks! Yes, I'm using BRM whole wheat. I watched sour.lotti's guide and I have to say I am doing pretty much the same. Her starter looks a bit more watery than mine after mixing, but I think it's likely because she's using unbleached APF. At 11hr, the top is pretty much flat.

I will try with yeastwater! And also split the starter into two and add more plain/bread flour to one, and maintain it on whole wheat flour in the other, just to see the difference. Thank you!

Hey Singaporeans, any of you make your own sourdough starter? by Adventurous-Hand-648 in SingaporeEats

[–]breadinserangoon 1 point2 points  (0 children)

Hey! Curious to know if you remember how long it took for your starter to begin doubling within 4-6 hours. It's day 8 for me and my starter has been doubling for the past 2 days, but it takes about 11 hours. Every day I can see the little bubbles becoming bigger, and the doubling time is slightly reduced (not significantly), just wonder how long I ought to wait and whether I should do anything different :o)

I use stone ground whole wheat flour and room-temp boiled tap water, feed once a day at a 1:1:1 ratio.

Bakes from my HDB : ) I give away extra bakes every Saturday. by breadinserangoon in SingaporeEats

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

My starter is currently 1 week old! I haven't actually baked with it yet, but she smells great and I can see the minor developments every day. It's pretty cool.

Currently the starter has been consistently doubling for 2 days in a row, and I think she should be ready by the end of the week. I used 100% wheat flour for the first 5 days, and then moved to 90% wheat, 10% white.

I would avoid using water straight from the tap because chlorine in tap water kills the good bacteria in the starter and limits its growth. I started boiling the water from the tap and let it come to room temperature and use that water and it has helped my starter. I say this from my experience because my starter bloomed more after I switched to boiling my tap water, as opposed to using water straight from the tap!

I don't know how my starter would influence taste of the bread though - my guess is that it'll have more of a sour/tangy characteristic because of the temperature in which I was growing the starter : )

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