Thank you for this pointers. More Videos: 2020 Dec 17, 2020 Bread Tip 150: Incorporating Fruit into Bread Dough in REAL TIME; Dec 10, 2020 Bread Tip 149: Do you need to SOAK dry fruit for BREAD? 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. 09:20 Prepare the ingredients. 09:50 Add the salt and knead. There are certain things that I would and certain things that I wouldn’t, but sometimes it can be hard to draw the line…. First loaf - want it to be good :-) atleast edible. When I am shaping the dough, I'll just dust with whatever I am using at the time, normally white. You bake once a week, but don’t want to feed it every day. 22:00 Place starter in the fridge. It was the easiest loaf I've ever baked. - and... is one of the great things about the TFL site. I don’t do it, and the reason is that I feel like it would affect the crust. But if you go over a week, you’ll need to feed your starter once or twice before using it again. Sign Up. 13:25 Final proof. Learn more about Bake with Jack's favourite products. To check, I wish to bake the first loaf. How does that work and should that be something I need to be doing? Let it rest, covered, until it becomes very bubbly and healthy looking. I use steam at the beginning of baking because I am trying to stop a dry crust forming in those beginning stages. Just a quick question, can you use Honey in baking bread? I have baked many loaves virtually within the realms of my mind - the question is about bread baking in real :-) hope will be able to let down my guard soon. Useful Video: Bread Tip 72 - The Room Temperature Water Rule, and The EXCEPTION, Be the first to know about new courses, workshop dates and special offers in the monthly Bake with Jack Newsletter and get all my content from the week for FREE in your weekly Home Baker’s Bulletin, Bread Tip 101 - Beginners Sourdough Loaf, Start to Finish. The bread recipe I follow uses the same quantities that you used but says knead on a slightly olive oiled board, it then says leave to rise in a lightly oiled bowl. Shop. However, when I do manage to get it into the oven the oven spring is tremendous and this recipe makes the best tasting sourdough of all the other recipes I’ve tried, even if the are not the prettiest! Dec 14 2014 - 3:14pm. Get the feel of the wetter dough and see how you feel about it. Spread it out to dry. 5)  As far as what recipe to use, I strongly suggest you choose one simple recipe, and make it over and over again until you get the hang of making SD breads. So I have stopped doing it. I'd love to hear how others manage feeding/baking schedules! Do a search on the TFL site for "retarding" or referigerating" doughs and you will see that many of us referigerate our doughs to lengthen the fermentation times (either at bulk or proof or both) to develop more complex and flavorful breads. Once the sugar and starches from the feeding have been consumed, the starter will then start to deflate again. DMS is right... you actually do NOT need to use your starter just as its "peaked" - i.e. This process of discarding some of the mother and incorporating new flour and water is called ‘feeding’ the starter. If my starter doesn't fall even after 24 hrs and nor does it develop any hooch as I have been reading about it - it just forms a thick layer on the top - should this be a concern ? is by using yeast that does not have as much leavening power and thus will take longer to get the job done. For those who might continue baking with sourdough, a complete comprehension of the entire sourdough/fermentation process is the next logical step. 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. the suggested times for each - in a variety of different SD recipes. To begin your starter, mix 50g flour with 50g tepid water in a jar or, better still, a … Check your weight (without seeds, salt or any additions) only flour. I watch your videos every time I need to get ready to make a sourdough boule but after every time it proofs and expands nicely in the banneton, when it comes to placing on the parchment it spreads and doesn't rise in the dutch oven. The concern of most students was  that they did not bake a brick but instead produce a lighter loaf. Jack, you give the best, user friendly, advice. Remember to keep track of the time FROM THE MINUTE YOU ADD THE STARTER to the flour when you are first combining the ingredients for the dough, to the minute you take the bread out of the oven. I hope you find this page helpful and here’s a tip for you: If you are looking for something in particular and your on a computer, press Ctrl+F together on your keyboard to search for a key word. You bake once a week, but don’t want to feed it every day. 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? As time passes and experiences grows, we each decide the best way to utilize sourdough. With a few feeds, your starter will be back in action: bubbly, happy, and ready for your next baking adventure. HappyBaking :-). This means that I carefully control the strength  and amount of the starter, the temperature at mixing and then the cold retardation temperature. Write down what you do each time. I won't get into the chemistry - suffice it to say that the primary "flavor components" (aside from flours, etc.) Things like honey, molasses, melted butter, oil, I consider to be “Extra” ingredients outside of the basic flour, water, salt, yeast formula. Measure the amount of fresh starter you have in the container. Win! To bake with starter, you’ll want it to be active. As long as you don't kill it (i.e. That makes a crust that stays put! Even after 24 hrs it maintains its level. I suspect ambient temperature may play a signficant role,  in our differences, as I usually teach classes in the  cold Winter months and I am guessing that you are dealing with much warmer temperatures. there is minimum rise at this point, then when it hits the oven BOOM! :-) Lee, you went in quite a depth with a lot of information. I always use fresh yeast when possible, and although I used to have a few dry sachets in the cupboard for when I am in a proper pinch, I don’t any more. Jeff's advice is generally correct, but you can make a less sour bread by using a "young" starter and a more sour bread by using more "mature" starter - when it is beginning to collapse. Computer tips as well as bread tips ;-). (I am feeding it once a day in the evening around 8:00 pm - 0.5 oz starter + 2 0z water + 2 0z flour - it doubles in about less than 8 hours). Adding flour to get the "right" consistency is not really the point. BUT... remember, your starter is living organism - bacteria and yeast, in simplest terms, are living on (i.e. But if you go over a week, you’ll need to feed your starter once or twice before using it again. A wetter dough will bring different characteristics to the bread. Feed the starter with flour and water every 8-12 hours using one of the following methods: If using a scale to measure ingredients, combine equal amounts by weight of starter, water, and flour. One thing is i have never seen my starter fall as of yet. You now have 9 oz of starter. Leave the 3 oz starter at room temperature for 12-24 hours. Feed the 3 oz of starter with 3 oz of all purpose flour and 3 oz of water. On the basis that “Wetter is Better?” or do you not believe that? 200g flour + 200 grams water + 140 grams starter = 540 grams of starter. 15g starter … I remember all the "problems" I had when I first started baking SD years ago - and again, more recently when I moved to Indonesia and was so far out of my comfort zone as EVERYTHING is so different here. YES. Sign Up. Your bread's abilitiy to hold onto it's crunchy crust is down to how well your oven holds the steam during baking. 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!) Fresh yeast keeps well and is available from lots of places with a little investigation. Start sourdough born some 10,000 years ago bottom I ca n't stitch dough! 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