Sourdough & Feeding The Starter

[Zephyp]

Might be a bit overproofed, but not by too much. When it overproofs the strength starts to fail and it struggle to support the structure. I'd say that's a pretty good one, though.

[aaroncornish]

Thanks everyone! It takes pretty good. I would say it has a similar texture to a crumpet if that gives anything away? After feeling a bit deflated this morning about them, I’m actually pretty happy with them, especially toasted

[Badgerman]

Not sure if this is of interest but the Observer today just published this. It’s based at my sisters family place in Spain.
https://www.theguardian.com/travel/2...-art-of-baking

[rob177palmer]

Well, i don’t think I am making as much progress as Aaron.....



Back to basics for me next time, I think.

I tried to fridge for 2 hrs before baking and that was not successful!!

Doesn’t look like I got much air in there this time. I thought the starter was pretty active - had increased in volume by 50% - but now wondering if activity might have been dropping off by the time I did the kneading.

This is much more frustrating than learning to make espresso - if your shot channels you can make another one and improve 3 minutes later....this takes weeks!!

[fluffles]

Well, i don’t think I am making as much progress as Aaron.....



Back to basics for me next time, I think.

I tried to fridge for 2 hrs before baking and that was not successful!!

Doesn’t look like I got much air in there this time. I thought the starter was pretty active - had increased in volume by 50% - but now wondering if activity might have been dropping off by the time I did the kneading.

This is much more frustrating than learning to make espresso - if your shot channels you can make another one and improve 3 minutes later....this takes weeks!!

That looks under proofed to me, lack of proper fermentation

[Zephyp]

If you have a cold kitchen like mine then it’s a great product. One less variable to worry about .

My starter has gone turbo since I got mine

Sounds good. The starter I usually boost a bit in the winter by feeding it with a higher innoculation, but I'd rather not keep changing the dough recipe to compensate for colder weather. Then I can just set it to 25C or something and get consistently good results everyone time.

[aaroncornish]

Well, i don’t think I am making as much progress as Aaron.....



Back to basics for me next time, I think.

I tried to fridge for 2 hrs before baking and that was not successful!!

Doesn’t look like I got much air in there this time. I thought the starter was pretty active - had increased in volume by 50% - but now wondering if activity might have been dropping off by the time I did the kneading.

This is much more frustrating than learning to make espresso - if your shot channels you can make another one and improve 3 minutes later....this takes weeks!!

It’s a steep learning curve isn’t it!

I will be happy with a loaf I can make on a Friday night and chuck in the oven before Parkrun on a Saturday morning. That is my goal for this year

[rob177palmer]

Here’s a question.

What flour do you recommend feeding the fridge starter on?

I make white sourdough (waitrose Canadian very strong white bread flour) so had been feeding the starter on the same.

Is that right, or do people feed the starter on another “interesting” flour and then make the actual bread with their chosen white?

[aaroncornish]

I feed mine plain old white bread flour for the standard feeds.

When I am getting an offshoot ready to bake with, I add 10% stoneground rye to the starter. Really kickstarts it.

[HBLP]

I use Rye for my starter, and it feels so much more active than when i used strong white. I just fed rye to my white starter and it soon became a Rye starter. Rye seems to be much more hardy and flexible as to when it's fed and used, and adds a nice flavour too IMO.