I am trying my novice hand at sourdough, I have bought the books, read the websites and am taking the plunge. I Built my proofing box from an old ice chest, lightbulb and dimmer switch. ....I sent off for my San Francisco starter, and I activated it today...it is in the proof box at the prescribed 90 degrees, but do I leave the Sir Arthur crock lid off, or on while it incubates in the ice chest? the ice chest is closed of course...the thermometer tells me the temperature, and I have a bowl of water in there for humidity...but do I leave the lid on or off of the starter while it sits in the proof box? Thanks for your help..
Greg
Plano, Texas (Dallas)
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I have two comments for you friend.
First, leave the lid on your crock. I believe that that is what is intended.
Second, realize that the dough wants to ferment. If you leave the lid off, your dough will ferment. If you leave it in a drafty spot on a cold day, it will still ferment. You only need total control over your environment if you have a very specific vision for your final loaf. If you just want awesome bread, have peace in your heart and just do it.
Hello,
I have to agree with twally. Fermentation happens in spite of us. If your home environment is relatively comfortable for you it will be comfortable for your sourdough. After having my own bakery for a number of years I now am baking at home without any of the fancy equipment (mixers, proofers, professional bread oven, etc.) and my bread is better than it has ever been. What I have now is TIME, so that the bread develops more on its schedule, not mine. My main suggestion is: bake often. That way you will get to know the characteristics of your materials and how they develop.
Best of luck.
Great Idea using the crock, but I would replace the lid, and put a simple kitchen towel over the top of it. The starter is a living organism and needs to breathe. If you find that the lid has been moved in any way the gasses that builds up in the starter did it. That in and of itself tells us they need air.
Let us know how it goes with the crock. I have one, was thinking of using but wasn't sure how it yeast would do growing and maintaining..
You really don't need to be all that exacting with your starter conditions. If you want to control the environment as much as possible that's a professional attitude and in the long run you'll probably achieve more consistency with your SD breads, but for me, as a home baker, part of the fun/challenge is in adapting to seasonal conditions.You'll find the flavour profile changes subtly with the ambient temps and proofing times - I like that. IMO you can't beat the flavours you get from super-long fermentation in the chilly ambient temps of winter.
OTOH, VERY hot summers aren't much fun for baking - as in right now where I am, where the ambient temp is currently 34C in the kitchen. I don't like baking in conditions like this, but also, the proofing times end up so reduced that this compromises the great flavours you get with extended fermentation. Must admit, more control over environmental conditions in this sort of extreme heat would be nice...
Like twally and lionheartbread, I very much doubt your starter will be adversely affected whether you leave the crock lid on or off. You don't want your starter sealed off, but resting a lid on it is fine. I do that all the time. One way to find out - try the crock lid on and off and see what difference it makes (as long as it's covered with something, such as HopesHope suggests, to keep the surface from drying and forming a skin).
BTW, there's no way your starter would ever be bursting with gas with such ferocity that it will shift the crock lid! Not unless your yeasties are some super alien variety, in which case I'd say don't worry about your starter - RUN!
Cheers!
Ross
I agree with rossnroller in that seasonal variations are to be welcomed. I am thinking of bread more and more in terms of how other fermented products show variation in their development. Think of homemade cheese and beer and wine and sauerkraut. Welcome the subtle and not so subtle variations in taste and texture. These days I bake almost exclusively with various combinations of spelt, rye and a heritage local wheat called Red Fife. I use a spelt starter that I treat like a desem starter, kept in the fridge between bakes. I usually add some cooked oatmeal and other things like cooked brown rice. I am experimenting with adding locally grown and processed sunflower, flax and hemp flours (around 5 - 10%). I rarely make the same bread twice. I bake large loaves (around 2 Kg) because: A. It's easier with a small oven to do one large and B. I like the look! (am new on this forum but will post photos shortly, once I figure out how to do that). The main thing is to have fun. You will find that most of the time that your "failures" are better tasting than almost anything you can buy.