Dec 14 2014 - 3:14pm. Next time around, crank up the hydration a touch. You answerd one of my question even without asking. In my own baking, I aim for a process from start to finish that takes 16 plus hours. I feel like it is often there to make the bread making process more accessible to beginners, to avoid the dreaded stickiness, therefore making bread making more appealing. 1)  Everyone says "always use starter at the point it peaks" or soon before/after - say within 20-30 minutes or so of peaking - so it will have maximum leavening power. at the point it has risen as far as it will and is ready to collapse (this, assuming you are using a fairly loose/liquid starter - i.e. When you starter looks like it is at least doubling in size in 4-6 hours after feeding that is a good indication that your starter is strong enough to bake with. Just a quick question, can you use Honey in baking bread? Also, strong white bread flour is never the same as the next strong white bread flour, so trying a different brand might be worth a shot later down the line. If you only bake once a week then feed your starter again so it has a supply of food then return it to the fridge after a few hours. Discard all but 50g of your sourdough starter (this discarded starter can be kept in the fridge and added to pancake batters or used to make crumpets). Write down what you did, how you found handling the dough, and how the bread was in the end. Adding flour to get the "right" consistency is not really the point. When you feed up your starter you can let it puff up and stash it in the fridge to build acidity overnight to make dough in the morning, AND also I've found that if you use LESS starter in the loaf (say 25g) and let it ferment for AGES longer it develops flavour more slowly and more acidity too. I was doing some online shopping and couldn't tell whether I needed the 500g or 1kg oval? Can I use freshly ground flour to feed my sourdough starter? Repeat as necessary, every 12 hours, until you notice the starter doubling or tripling in volume in 6 to 8 hours. The very short answer is, your sourdough starter generally will be at its peak anything between 4 and 12 hours after feeding. I always start everything at room temperature and rest it at room temperature for consistent rise. So... long story short, one of the ways you can lengthen fermentation time (aside from adjusting temperature and/or the amount of starter you use in your recipes - and, generally, less starter is better!) a total of 4 to 5 hours - not 1 1/2 hours!). Since its my first loaf :-) want to keep things as simple as possible. Maybe the natural yeast here in Pasadena California is just to sweet. why your bread rises great or poorly, has little of lots of "oven spring", tastes sweet or sour, has an "open crumb" or a closed one, etc,) if you keep changing recipes or flours or methods. Leave the 3 oz starter at room temperature for 12-24 hours. Here you’ll find a selection of questions sent to me by you, and the answers I sent back including a few useful links to content that matches! To check, I wish to bake the first loaf. Build up Enough Sourdough Starter for Baking. On #108, you showed your viewers different containers to use for bread making. Mix for a minute or so to make sure everything is … It will smell acidic, sometimes really … Yes they are liquids but they don’t make up part of the “liquid” element in the recipe. I have been reading many of the blogs here since last few months and kind of preparing myself for the bake but its only when you actually start that basic questions as this pop up. I feel like the answer could be a few of things. Things like honey, molasses, melted butter, oil, I consider to be “Extra” ingredients outside of the basic flour, water, salt, yeast formula. Most of my bulk fermentation times are in the 2 - 3  1/2 hour range but I do make a Vollkornbrot that has a bulk time fo 20 minutes. Within that recommendation, there are countless variables. Saturday. 22:00 Place starter in the fridge. 09:30 Start the autolyse . I got this (again) in the face after moving here to Indonesia and blithely assuming my past experience would allow me to immediately begin baking great SD. Add flour to the starter with water every 8-12 hours employing one of the following methods: If the scale is your preferred instrument when measuring ingredients, blend equal amounts by weight of starter, water, and flour. When you're ready to bake with your starter, you'll need to take it out 2 days before baking and grow the starter with the following steps. There is more information on how to know when your starter is ready to bake with here. You can find lots of recipes online for using discarded starter. 11:00 1st S & F. 12:00 2nd S & F. 1300 Shape. You now have 9 oz of starter. What Feeding a Sourdough Starter without Having to Discard Looks Like for Me. The bottom will be full of bubbles and large uneven holes. So I have stopped doing it. If you like a bit of whole wheat in your SD as we do in my house, use my "Kuta" SD recipe on this site (search for "Kuta" on the TFL site) or go to:  http://www.thefreshloaf.com/node/27567/kuta-sourdough-whole-wheat-tweak-susans-norwich-sd for my tweak of Susan's bread (which is just as easy to make). Yes, it will still change the recipe but in a much more controllable way. The dough is also so sticky when shaping that even with flour on the bottom I can't stitch my dough together nicely. Useful videos: Bread Tip 43 - What is a Bakers Percentage? Keeping the outside of the loaf softer for longer and allows the dough to puff up for higher during the initial part of the bake before the crust sets it’s shape. I take at least 7-8 hours to make and shape the bread. 08:00 Remove starter from the fridge. Can you explain why you recommend keeping exactly “1 tablespoon of starter and then discarding the rest” plus 50g flour:50g for feeding is significant? How to prepare sourdough starter for baking. As time passes and experiences grows, we each decide the best way to utilize sourdough. This means that I carefully control the strength  and amount of the starter, the temperature at mixing and then the cold retardation temperature. For example, if you use a 1:1:1 ratio for your feeding, and you feed 20 grams of starter you’ll have 60 grams after the first feeding; 180 after the second; and 360 after the third, and so forth. Why does home baked bread tend to dried out a lot quicker than store bought bread? 10:00 Bulk rise . I use 1kg oval banneton baskets, the dough for a sourdough loaf from my recipe will weigh around 850-880g for a loaf annd will fit just right. If you are still struggling take the moisture in the recipe down to a more manageable level for you, and work your way up when you feel comfortable. Simple, when you add the starter to your bread recipe you are mixing the starter with, uhh... yup... flour.