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pH question and a pic
... Hi all, I have learned so much here in the few months that I have been lurking around! I made my first sourdough ... The changes in pH are wrought by the process itself, so the starting point should be neutral. Nice looking loaf ...
atephronesis - 2011-06-23 11:18 - 13 comments
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Dense Bread
... fast. Is the result of something I am doing incorrect in the proofing and baking process, or is there a problem with the starter? Typically I will pull it from ...
txsourdough - 2011-04-21 10:29 - 1 comment
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Crusty situation
... and I can get a decient rise out of my scoring. My process: 75% hyration 450g active starter per kg of flour 4 rounds of folding 3-4h bulk ferment Overnight retarding in circular banneton Baking 245C on baking stone for 25min boiling water ...
kyle_r - 2015-07-05 06:17 - 1 comment
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TASTE
... for a slight sourness. I only store a half cup of starter in frig. I usually feed it about two times after taking it out of the frig - ... hours. That is after a 12 hour sponge. Perhaps if I slowed process down that would allow more time to build flavor. I normally do not add ...
jackew - 2007-10-10 10:55 - 5 comments
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Great effort Sourdough folk. Thankyou all.
... and using the soaked water as part of the sourdough process itself. This soaking effect releases all sorts of enzymes from the ... 'food processed' into a more finely ground state then used in the sourdough proces itself also. Why am I thinking this way? Well ...
Sourpuss - 2006-08-05 11:13 - 1 comment
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Loaf #11
... from the same batch. This time the initial mixing/kneading process felt a lot better. Last time I had tiny lumps through the dough & water ... bowl with a little tightening/gathering of the dough once in there. This time I used a 50/50 mix of rice and rye flour on the proving tea ...
jaywoo - 2013-05-08 11:36 - 5 comments
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sourdough fail
... out to be too compact and pale, and it has enormous holes in it. I´ll post some pictures of the starter and the bread for you to laugh ... suggestions since your 'problem' might start anywhere in the process. The other thing that I usually suggest as well is that you should ...
Dúnia - 2011-07-09 01:54 - 10 comments
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Barley Sourdough? Is this grain succesfully used on its own?
Hello one and all, I'm a new member interested in making sourdough bread but with a low gluten grain such as Barley. Please ... digestion will benefit from when using the soughdough process. Please point me in the direction of a succesful moist and light ...
Sourpuss - 2007-05-26 09:35 - 46 comments
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effects of extended autolyse
... Its nice to control the process of bread making entirely by ones own means, or by hand. But I only use ... and add diastatic malt, it just seems more practical for me in most cases. By increasing the moisture of flour above approx 20% ...
Panevino - 2009-12-06 22:02 - 21 comments
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Sourdough ratio question
... and the hydration of the starter. The effect on the process is likely to be the timing of development and proving and the effect on finished product is likely to be in taste and maybe texture. My rule of thumb for converting recipes from ...
HorseBlanket - 2017-04-11 00:41 - 5 comments