Is there a general rule for the proportion of starter in a dough, assuming the starter itself is 100 percent hydration which I understand as 50/50 flour and water in non-baker percentage terms?
For instance, if one were to change the Sourdough Boule video recipe to use 300g of starter rather than 500g (adjusting the added water and flour amounts to maintain the 70 percent hydration) how would that change the product or the process? What if the starter were upped to 700g?
I am very pleased with my sourdough bread but haven't been able to distribute the white chocolate chips and the apricots throughout the dough so they are evenly incorporated. The recipe instructions says to add them after the bread has risen for the first time. In order to keep from punching the dough down completely, I sprinkle the chips and the apricots over the dough and end up with "rivers" that leave some of the dough totally plain. Any suggestions for me?
I've seen a couple of procedures in which the autolyse takes place with flour and water only, before adding the yeast. Here's Wikipedia's formulation:
Hey Jacob. Just wondering how to post a picture. I'm new to this, so I haven't figured it out yet. Thanks! Cheers!
Hey Jacob. Thanks again so much for inspiring me to make the switch to sourdough! I've been using active dry yeast for the past 3 years and have had amazing results. But the sourdough starter is definitely the way to go! Better flavor, texture, etc. Plus I have a new friend (Bubbles) to take care of and feed. There's no turning back now!
I have just switched up my flour in my sourdough starter. I originally used Red Fife for my whole wheat ingredients and have now changed up the Red Fife to Rye flour. I heard that Rye flour can give your bread a more sour taste. So now my sourdough starter ingredients are 125g of All Purpose Enriched Flour, 125g of Stone Ground Whole Grain Rye Flour, and 250g of warm water. I did this about 1 hour a go, and it seems to be working well. Lots of expansion and air bubbles. I will let you know how it works.
Anybody try this before, or know if Rye gives it a more sour taste?
How does one achieve optimum spring?
Is the tension pull the whole story?
Hi I'm new to sourdough baking but can I replace the ratio of flours in the recipe with 300gms stoneground whole meal and 200gms flour
I usually bake a 1000 g loaf ("The Boule"). For various reasons, I want to turn out a 1500 or even 2000 g loaf, oval shaped rather than round.
Is this an okay idea? If so, are there things to do to help make it work? I expect, in particular, that adjustments to things like oven temperature and baking time might come into play.
This time of year it starts getting too hot to turn on the oven.
So, I start baking on the grill. Here is the first loaf of the season.
Anybody else do this?
