Hey Chef Jacob and everyone else!
I'm not sure how long you've had the new website, but I like it! I remember you mentioning getting a new job and that you didn't want to say anything about your blog at that point. I guess they were into it, huh?
Ok Nina, here's where we left off from your last post......
Starters are amazing little creatures. The one that I have is a bacteria that I bought in San Francisco (that sounds weird) and has evolved into what it is today. Depending on where you live and what wild yeast is around you will depend on the flavors of your starter.
Photos of the sourdough I made on Sunday: Proofing, resting and cut:
Today in my baking class I made a French Country loaf.
It was just straight bowl method using instant yeast, and old dough as leaveners. I used a mix of mostly bread flour with a little rye.
Here's the crust shot: 
And here's the crumb shot: 
Hi chef , i have an inquiry ...
Is Whole Wheat Flour the Same as Whole Grain Wheat Flour?
In sourdough starter , can i use whole grain wheat flour instead of whole wheat flour and also can i use a plain flour that has protein 14.2 % instead of bread flour .
Thanks chef for your answer about my inquiry . If i plan to make a starter with flour that has High gluten ( 14 % ) , only this flour in the starter , so i have to mix 500g flour and 500g of water . But i don't understand what you have said to me that i may need to add a little more water (about 1-3% based on the baker's percentage) , so 500g of water i will mix with 500g of flour , is there any more water or what ?
and also i have a small inquiry ...
Finally got around to actually baking my first loaves of Chad Robertson's Country Loaf. One of the best loaves I've baked thus far. I did use a different starter than what he recommends. It is based on white and rye flour and I fed it every 12 hours for 20 days. It was probably ready after about 5 days but I just couldn't get it together to do the actual baking.
Hello All - Couple of questions on starters like me regarding starters...
Question 1: I want to start a starter but i travel quite a bit for work. can I keep a starter going knowing that I can be gone 4-5 days a week? Leave it in the fridge?
Question 2: Has anyone tried to use a sourdough starter in the no-knead method?
Cheers
I'd definitely appreciate any advice people can offer.
I've just baked a boule of the basic sourdough bread and it came out pretty tasty. There's one downside: after I let it cool for a few hours on a wire rack, the bread's solid crusty shell softened along with the rest of the boule itself. What looked like a hard boule with the crisp, outer shell of a good baguette became soft and almost cakelike after cooling. It tastes fine, but it's unlike the crispy boules I've seen in good bakeries.
Two days ago I made my first attempt at making a sourdough starter, Annalise. When I went to feed it for the first time I took off the plastic wrap and a horrible mold/rotten smell came from the starter. I used half bread flour and half unbleached whole wheat flour as shown in the video on this site. There were spots on top of the starter that looked like they could possibly be mold so I took them out when I fed her. However, the smell is coming from the entire starter, not just the "spots" I removed. There are some bubbles but not a whole lot, It's sitting on the counter but our room