Hello, my name is Gaye and I have been making sourdough bread successfully for many years now. However, I am still keen to learn more about the science. A couple of questions please. In your video you say the following:
"Once your starter can pass the "float test" 12 hours after feeding, it is strong enough to bake with. At this point, you can either bake your first loaf of sourdough bread or retard in your refrigerator, remembering to feed your new starter at least once a week."
Hi,
I've been making sourdough loaves on an occasional basis for sometime using my sourdough starter, of which I keep about 350g in the fridge and refresh before I use it. I'd like to now bake more loaves each time, but don't want to increase my basic starter quantity as it'll waste more flour when refreshing (I live in Asia and flour isn't cheap).
Hey Jacob. Just wanted to say thanks so much again for all of your amazing videos, podcasts, support and mentorship!
Your hard work has paid off.
I just had my bread featured on The Fresh Loaf website! Check it out. It's the one on the left called "Red Fife Stout Sourdough".
Cheers!
Dave
Hey Everyone,
Here is one of my faves! Hope you enjoy!
Ingredients:
540g BF
135g Red Fife
450g water
150g 100% Rye Sourdough Starter @ 100% Hydration
15g Kosher salt
Chef Jacob made a comment to me a while ago that the less yeast/starter you use the longer it will take for your dough to rise and proof but that it would produce a better loaf. I learn to bake sourdough using 500 grams of bread flour, 200 grams of starter, 300 grams of water and 12 grams of salt. A 66.6 hydration loaf.
This week I decided to make a loaf with just 100 grams of starter, I added 50 grams of flour and 50 grams of water to keep the formula the same and that worked out just as Jacob said it would. It took twice as long but the bread was excellent.
My new oblong banneton was to small for my 600 grams of flour recipe I use when I make boules. So using the BP I improvised.
https://app.box.com/s/vv7iw4hft91qoe1ury8ljy57mfcphdxw
I have been maintaining a sourdough starter using only rye flour. When I want to bake I take a small amount of it (say, 20g) and add water and whatever flour my recipe calls for. My original starter is kept separate and refreshed with rye and water. I started this process after reading that rye starter is easy to start and maintain.
I'm really quite a novice, but I have a question that has been driving me crazy so I decided to ask.
I've been making "sourdough" bread for a little over 1 1/2 years now. I put the word sourdough in quotes because I don't make artisan boules; I just make a fairly simple sandwich bread. I chose this method because long fermenting of the dough is supposed to neutralize some of the negative aspects of wheat.