Comments on: Make Your Own Sourdough Starter http://www.breadtopia.com Bread Baking Instructional Videos and Baking Supplies. Fri, 10 Feb 2012 20:36:11 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Nili http://www.breadtopia.com/make-your-own-sourdough-starter/comment-page-24/#comment-110683 Nili Fri, 10 Feb 2012 05:33:30 +0000 http://www.breadtopia.com/make-your-own-sourdough-starter/#comment-110683 Thank you for all the info! We are on day 4 of making our starter and it's just showing signs of life! My 6 year old was very thrilled. :) Thanks again! Thank you for all the info! We are on day 4 of making our starter and it’s just showing signs of life! My 6 year old was very thrilled. :)

Thanks again!

]]> By: Linda http://www.breadtopia.com/make-your-own-sourdough-starter/comment-page-24/#comment-110539 Linda Thu, 09 Feb 2012 12:29:22 +0000 http://www.breadtopia.com/make-your-own-sourdough-starter/#comment-110539 Welcome Allard. "From the Netherlands" and "dutch oven"--I love it. Hey, I just tried the Sicilian no knead recipe (see over on the left-hand side) and was blown away with the results. Tomorrow I try the sourdough version. Such fun. Welcome Allard. “From the Netherlands” and “dutch oven”–I love it. Hey, I just tried the Sicilian no knead recipe (see over on the left-hand side) and was blown away with the results. Tomorrow I try the sourdough version. Such fun.

]]> By: Allard van der Knaap http://www.breadtopia.com/make-your-own-sourdough-starter/comment-page-24/#comment-110526 Allard van der Knaap Thu, 09 Feb 2012 10:57:07 +0000 http://www.breadtopia.com/make-your-own-sourdough-starter/#comment-110526 Great! Found your website, i just started baking no knead bread, planning on experimenting with sourdough....i love baking using my dutch oven...thanks..keep u posted...greetings from the Netherlands.... Great! Found your website, i just started baking no knead bread, planning on experimenting with sourdough….i love baking using my dutch oven…thanks..keep u posted…greetings from the Netherlands….

]]> By: Kathy http://www.breadtopia.com/make-your-own-sourdough-starter/comment-page-23/#comment-110445 Kathy Thu, 09 Feb 2012 02:01:38 +0000 http://www.breadtopia.com/make-your-own-sourdough-starter/#comment-110445 We have a woodburning stove which keeps the house toasty at night. In the summer, here in auburn, CA. 100 degrees during the day is not unusual. Sigh. I wish it were! I just may try that cold oven technique as well, save on energy for sure! We have a woodburning stove which keeps the house toasty at night. In the summer, here in auburn, CA. 100 degrees during the day is not unusual. Sigh. I wish it were! I just may try that cold oven technique as well, save on energy for sure!

]]> By: Madelyn http://www.breadtopia.com/make-your-own-sourdough-starter/comment-page-23/#comment-110433 Madelyn Thu, 09 Feb 2012 01:04:01 +0000 http://www.breadtopia.com/make-your-own-sourdough-starter/#comment-110433 It's very dependent on your house temperatures so what works for one person might not work for another but I was proofing 18 hours sometimes more and someone here said, "that seems long". So I started experimenting with shorter proofing times and actually liked the results. I'm down to 12 hours max, again for my house. Varies with the season too. I also start from a cold oven now too and find my bread puffs up better if it is not overproofed so it has some energy left for that last oomph as the oven is heating up. It’s very dependent on your house temperatures so what works for one person might not work for another but I was proofing 18 hours sometimes more and someone here said, “that seems long”. So I started experimenting with shorter proofing times and actually liked the results. I’m down to 12 hours max, again for my house. Varies with the season too. I also start from a cold oven now too and find my bread puffs up better if it is not overproofed so it has some energy left for that last oomph as the oven is heating up.

]]> By: Kathy http://www.breadtopia.com/make-your-own-sourdough-starter/comment-page-23/#comment-110418 Kathy Wed, 08 Feb 2012 23:46:57 +0000 http://www.breadtopia.com/make-your-own-sourdough-starter/#comment-110418 I've cut my overnight proofing down to about 12 - 13 hours because by then the starter has gone nuts and has at least doubled. Perhaps I should cut the final proofing down from an hour and a half to an hour. I'll try that! Thanks, Madelyn!!! I’ve cut my overnight proofing down to about 12 – 13 hours because by then the starter has gone nuts and has at least doubled. Perhaps I should cut the final proofing down from an hour and a half to an hour. I’ll try that! Thanks, Madelyn!!!

]]> By: Madelyn http://www.breadtopia.com/make-your-own-sourdough-starter/comment-page-23/#comment-110416 Madelyn Wed, 08 Feb 2012 23:20:28 +0000 http://www.breadtopia.com/make-your-own-sourdough-starter/#comment-110416 Hi I used to have this problem until I reduced my proofing times based on some suggestions here that my proofing time seemed a little long. I find my dough that is not overproofed is easier to handle and score. So either the first or second proofing... if your dough is fine on the first proofing, I've found that after you've formed it into a loaf and before you bake it, if you wait to long before you bake the loaf, it is also hard to score. I know when my dough is just right when I can still score the loaf cleanly. Also dough that is too wet, you can't score either. I bake a no-knead raison bread that gets poured and pressed into a loaf pan rather than formed into a loaf. The first time I baked it I was very frustrated trying to score it so my recipe notes say "DON'T TRY TO SCORE THIS" :-) Hi

I used to have this problem until I reduced my proofing times based on some suggestions here that my proofing time seemed a little long. I find my dough that is not overproofed is easier to handle and score. So either the first or second proofing… if your dough is fine on the first proofing, I’ve found that after you’ve formed it into a loaf and before you bake it, if you wait to long before you bake the loaf, it is also hard to score. I know when my dough is just right when I can still score the loaf cleanly. Also dough that is too wet, you can’t score either. I bake a no-knead raison bread that gets poured and pressed into a loaf pan rather than formed into a loaf. The first time I baked it I was very frustrated trying to score it so my recipe notes say “DON’T TRY TO SCORE THIS” :-)

]]> By: Kathy http://www.breadtopia.com/make-your-own-sourdough-starter/comment-page-23/#comment-110384 Kathy Wed, 08 Feb 2012 18:46:12 +0000 http://www.breadtopia.com/make-your-own-sourdough-starter/#comment-110384 Carol: I am having exactly the same problem! I have tried various instruments, even run them under water first in the hopes the dough won't stick. I'm wondering if my dough is too wet. However, the loaves rise beautifully in the oven and have wonderful crumb full of nifty holes. I bake on a bread stone and score once they are on the stone. I lose a little heat but, so far, that doesn't seem to be a problem. If anyone has a solution, let us know! Kathy Carol:
I am having exactly the same problem! I have tried various instruments, even run them under water first in the hopes the dough won’t stick. I’m wondering if my dough is too wet. However, the loaves rise beautifully in the oven and have wonderful crumb full of nifty holes.
I bake on a bread stone and score once they are on the stone. I lose a little heat but, so far, that doesn’t seem to be a problem. If anyone has a solution, let us know!
Kathy

]]> By: Christine http://www.breadtopia.com/make-your-own-sourdough-starter/comment-page-24/#comment-110379 Christine Wed, 08 Feb 2012 18:14:49 +0000 http://www.breadtopia.com/make-your-own-sourdough-starter/#comment-110379 Hi, I did my starter last night using fresh pressed pineapple juice and oatmeal flour which developpe gluten very fast. I did the 3 times stir for today. My starter is very developped and I wonder if I should wait another day to mix in again oatmeal and pineapple juice from last night or should I mix it tonite. Please let me know asap as in about 4 hours it will be 24 hr since I started this starter. Thanks. Hi, I did my starter last night using fresh pressed pineapple juice and oatmeal flour which developpe gluten very fast. I did the 3 times stir for today. My starter is very developped and I wonder if I should wait another day to mix in again oatmeal and pineapple juice from last night or should I mix it tonite. Please let me know asap as in about 4 hours it will be 24 hr since I started this starter.
Thanks.

]]> By: carol wharton http://www.breadtopia.com/make-your-own-sourdough-starter/comment-page-23/#comment-110191 carol wharton Tue, 07 Feb 2012 19:49:08 +0000 http://www.breadtopia.com/make-your-own-sourdough-starter/#comment-110191 Eric, I am doing well with my breads...having great fun. But one things that gives me trouble is SCORING the loaf...I notice that you do not score the loaves that you put into your cloche for the most part...I hate to take the time and lose oven heat so I am always in a rush to score. I have tried the French lame, a utility razor blade and various bread knives...but of course there is not much room to work a bread knife...they all drag and stick...I usually get a partial cut and part of an "ear" or nothing. It is easier to score a loaf when I am baking free form and I am doing it on the counter, but in the cloche? Your thoughts? carol How important is it to score? it helps to release the mositure? Eric,
I am doing well with my breads…having great fun. But one things that gives me trouble is SCORING the loaf…I notice that you do not score the loaves that you put into your cloche for the most part…I hate to take the time and lose oven heat so I am always in a rush to score. I have tried the French lame, a utility razor blade and various bread knives…but of course there is not much room to work a bread knife…they all drag and stick…I usually get a partial cut and part of an “ear” or nothing. It is easier to score a loaf when I am baking free form and I am doing it on the counter, but in the cloche?
Your thoughts?
carol
How important is it to score? it helps to release the mositure?

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