Comments on: Make Your Own Sourdough Starter http://www.breadtopia.com Bread Baking Instructional Videos and Baking Supplies. Sat, 13 Mar 2010 18:09:34 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: Agustin http://www.breadtopia.com/make-your-own-sourdough-starter/comment-page-15/#comment-42802 Agustin Sat, 13 Mar 2010 00:35:33 +0000 http://www.breadtopia.com/make-your-own-sourdough-starter/#comment-42802 Hi again, Eric! You know, about the fact of the results of the whole wheat and the white flour, you know, you were right. I have made first one with white four and other with whole wheat.The one of white flour had good results, but it toke too much time to proof well, but the other, of how active is, in the first day started the activity so instead of waiting 48 hours, i had only waited 24. In only 4 days it was done. The whole wheat really works! Hi again, Eric!
You know, about the fact of the results of the whole wheat and the white flour, you know, you were right. I have made first one with white four and other with whole wheat.The one of white flour had good results, but it toke too much time to proof well, but the other, of how active is, in the first day started the activity so instead of waiting 48 hours, i had only waited 24. In only 4 days it was done. The whole wheat really works!

]]> By: Agustin http://www.breadtopia.com/make-your-own-sourdough-starter/comment-page-15/#comment-42706 Agustin Wed, 10 Mar 2010 00:47:35 +0000 http://www.breadtopia.com/make-your-own-sourdough-starter/#comment-42706 Thanks Eric! Thanks Eric!

]]> By: John http://www.breadtopia.com/make-your-own-sourdough-starter/comment-page-15/#comment-42700 John Tue, 09 Mar 2010 20:32:08 +0000 http://www.breadtopia.com/make-your-own-sourdough-starter/#comment-42700 April, I go straight from the long rise. (12-18 hours). I found that if I messed with it too much I would not get those big wholes. Maybe it is because I am at altitude in Park City. I do not need to shape because my Le Creuset is about 8" round and it shapes itself automatically. I cook it with the lid on at 450F for 20 minutes and then turn it down to 425F for 40 minutes. If you want it browner... depending on your oven. Take the lid off for the last 10 minutes.. Enjoy April,

I go straight from the long rise. (12-18 hours). I found that if I messed with it too much I would not get those big wholes. Maybe it is because I am at altitude in Park City. I do not need to shape because my Le Creuset is about 8″ round and it shapes itself automatically. I cook it with the lid on at 450F for 20 minutes and then turn it down to 425F for 40 minutes. If you want it browner… depending on your oven. Take the lid off for the last 10 minutes..

Enjoy

]]> By: April http://www.breadtopia.com/make-your-own-sourdough-starter/comment-page-15/#comment-42696 April Tue, 09 Mar 2010 19:32:13 +0000 http://www.breadtopia.com/make-your-own-sourdough-starter/#comment-42696 John, Do you bake directly from the long rise, or are you folding the dough and doing a second, short rise (without shaping) before baking? Thanks a lot! I would like to try your method. John,

Do you bake directly from the long rise, or are you folding the dough and doing a second, short rise (without shaping) before baking?

Thanks a lot! I would like to try your method.

]]> By: John http://www.breadtopia.com/make-your-own-sourdough-starter/comment-page-15/#comment-42694 John Tue, 09 Mar 2010 18:50:46 +0000 http://www.breadtopia.com/make-your-own-sourdough-starter/#comment-42694 Thanks for the sourdough starter video. I have been toying around with my starter for a couple of years and needed a little refresher. The "pineapple" citric acid I think will be key for me. The reason is because I keep two starters all the time. One is my key strain that is primarily in stasis in the fridge. And the other is my working starter that I refresh from the key strain and keep at room temperature. The issue was that the room temp would get moldy. Now I add a two tablespoons of fresh lemon juice and problem solved. I have used the "natural method" many times but I was never really satisfied. So here are my secrets:) I decided to go after the source of the sour. To Belgium where the Trappist monks basically invented beer brewing with wild yeasts. The process has been basic since 1200AD but then in 1950 a monk, trained as a chemist, at the Chimay Brewery in Belgium isolated the single cell organism that is now in every bottle of Chimay. I use the red Chimay and basically substitute where you use pineapple juice. Then I add a 2Tbs of lemon juice and feed as normal. Not only does it take off faster but the distinctively sour taste of a Trappist ale persists ever so delicately. I have only tried with unbleached white flour and I use the no knead method. And I think the key to really airy rounds is to flash it. By that I mean I do not work with it at all. It goes straight from sponge to a 450F preheated oven with as little manipulation as possible. I don't have to shape them because I have a little Le Creyset that is perfect for a 1lb round. The results have been very satisfactory. My wife and our three small boys will consume a 1lb round every day. And that is a fresh 1lb round made everyday of every month of the year. We truly are in breadtopia! Thanks for the sourdough starter video. I have been toying around with my starter for a couple of years
and needed a little refresher. The “pineapple” citric acid I think will be key for me. The reason is because I keep two
starters all the time. One is my key strain that is primarily in stasis in the fridge. And the other is my working
starter that I refresh from the key strain and keep at room temperature. The issue was that the room temp
would get moldy. Now I add a two tablespoons of fresh lemon juice and problem solved.

I have used the “natural method” many times but I was never really satisfied.

So here are my secrets:)

I decided to go after the source of the sour. To Belgium where the Trappist monks basically invented beer brewing with
wild yeasts. The process has been basic since 1200AD but then in 1950 a monk, trained as a chemist, at the Chimay Brewery
in Belgium isolated the single cell organism that is now in every bottle of Chimay. I use the red Chimay and basically substitute
where you use pineapple juice. Then I add a 2Tbs of lemon juice and feed as normal. Not only does it take off faster but the
distinctively sour taste of a Trappist ale persists ever so delicately.

I have only tried with unbleached white flour and I use the no knead method.
And I think the key to really airy rounds is to flash it. By that I mean I do not
work with it at all. It goes straight from sponge to a 450F preheated oven with
as little manipulation as possible. I don’t have to shape them because I have
a little Le Creyset that is perfect for a 1lb round.

The results have been very satisfactory. My wife and our three small boys will consume a 1lb round every day. And that is a fresh 1lb round made everyday of every month of the year. We truly
are in breadtopia!

]]> By: Breadtopia http://www.breadtopia.com/make-your-own-sourdough-starter/comment-page-14/#comment-42687 Breadtopia Tue, 09 Mar 2010 14:24:00 +0000 http://www.breadtopia.com/make-your-own-sourdough-starter/#comment-42687 Hi Agustin, You can use white flour just the same. Supposedly whole grain flour has a higher probability of harboring yeast so might give you a better chance of success getting a culture going. But I don't know if the difference, if any, is significant. Hi Agustin,

You can use white flour just the same. Supposedly whole grain flour has a higher probability of harboring yeast so might give you a better chance of success getting a culture going. But I don’t know if the difference, if any, is significant.

]]> By: Kira Kellerman http://www.breadtopia.com/make-your-own-sourdough-starter/comment-page-14/#comment-42678 Kira Kellerman Tue, 09 Mar 2010 02:49:26 +0000 http://www.breadtopia.com/make-your-own-sourdough-starter/#comment-42678 Thanks Dorothy, I will give it some more time on the 2nd rise. - Kira [img]DSCF0908.JPG[/img] Thanks Dorothy, I will give it some more time on the 2nd rise. – Kira

DSCF0908.JPG
*Click to enlarge

]]> By: Dorothy Chan http://www.breadtopia.com/make-your-own-sourdough-starter/comment-page-14/#comment-42673 Dorothy Chan Mon, 08 Mar 2010 20:14:26 +0000 http://www.breadtopia.com/make-your-own-sourdough-starter/#comment-42673 Hi Kira, Your sourdough loaf looks really good. I think as a rule of thumb, the no knead method makes a heavier and chewy crumb, which is what most people like. However, the last time I made my sourdough loaf, I increased the ingredient proportion by 25%. Then becuase of my timing in the second rising, I left it much longer than the 2 hours (although I don't remember how long the second rising really was). I baked my loaf in a 4 quart French White casserole and the end result was great. The crust was chewy, but the crumb was light. It tasted like it was a store bought loaf. Maybe try a longer second rise and see what happens. I have been baking bread for two years now and every loaf is still pretty unique. I've only had one failure with my starter in the beginning. The loaves spread, instead of rise and it was really not edible. But I have been quite successful with my sourdough starter since. Dorothy Hi Kira,
Your sourdough loaf looks really good. I think as a rule of thumb, the no knead method makes a heavier and chewy crumb, which is what most people like. However, the last time I made my sourdough loaf, I increased the ingredient proportion by 25%. Then becuase of my timing in the second rising, I left it much longer than the 2 hours (although I don’t remember how long the second rising really was). I baked my loaf in a 4 quart French White casserole and the end result was great. The crust was chewy, but the crumb was light. It tasted like it was a store bought loaf. Maybe try a longer second rise and see what happens.

I have been baking bread for two years now and every loaf is still pretty unique. I’ve only had one failure with my starter in the beginning. The loaves spread, instead of rise and it was really not edible. But I have been quite successful with my sourdough starter since.

Dorothy

]]> By: Kira Kellerman http://www.breadtopia.com/make-your-own-sourdough-starter/comment-page-14/#comment-42644 Kira Kellerman Sun, 07 Mar 2010 20:58:25 +0000 http://www.breadtopia.com/make-your-own-sourdough-starter/#comment-42644 This is my 3rd bread that I made with the sourdough starter, and it's really heavy. I don't know why it's so heavy and not light and fluffy. The crust was perfect. I baked it at 450 on a pizza stone in the oven. [img]DSCF0898.JPG[/img] This is my 3rd bread that I made with the sourdough starter, and it’s really heavy. I don’t know why it’s so heavy and not light and fluffy. The crust was perfect. I baked it at 450 on a pizza stone in the oven.

DSCF0898.JPG
*Click to enlarge

]]> By: Agustin http://www.breadtopia.com/make-your-own-sourdough-starter/comment-page-14/#comment-42643 Agustin Sun, 07 Mar 2010 20:29:02 +0000 http://www.breadtopia.com/make-your-own-sourdough-starter/#comment-42643 Hi, Eric! I have a question. Making the starter with white flour, has the same results as with whole wheat flour? Thanks. Hi, Eric! I have a question. Making the starter with white flour, has the same results as with whole wheat flour? Thanks.

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