Partial success, but still lacking sourness Sourdough

Hello all,

I submitted a post about a week ago asking for help with sloppy dough and dense bread. After following some of the suggestions, I got my scale in and was able to make a workable dough and bake what turned out to be a delicious bread. Thank you for that.

I'm still missing the sourness though. I left the dough out on the counter for a couple hours, formed it, then let it sit in the refrigerator for 16 hours, but there wasn't an inkling of sourdough tang to it after baking. What's my next move? Should I try adding more starter, try to let it sit longer in the fridge or try something else? Once again, I really appreciate all the suggestions I got in my last post.

Recipe, for reference:

• 200g starter (1:1, water:whole grain rye flour)

• 400g water (filtered water since my tap water is reallly hard and chlorinated)

• 600g flour (500g bread flour, 100g all purpose since I ran out of bread flour)

• 10g salt

Submitted January 16, 2018 at 08:20AM by DarthGuy101 http://ift.tt/2DdMZ2p Sourdough

Advice on cold proofing - how flexible is it? Sourdough

I'm reading a recipe that calls for 16hrs proofing in the refrigerator, which wouldn't be convenient with my work schedule right now. What happens if I extend it to 24 hrs? Should I use less starter or make a smaller levain? Or will it be okay if I just do nothing?

Mainly concerned about overproofing or it being too sour.

Submitted January 09, 2018 at 02:35AM by psychfunk http://ift.tt/2qK4y42 Sourdough

Advice on cold proofing - how flexible is it? Sourdough

I'm reading a recipe that calls for 16hrs proofing in the refrigerator, which wouldn't be convenient with my work schedule right now. What happens if I extend it to 24 hrs? Should I use less starter or make a smaller levain? Or will it be okay if I just do nothing?

Mainly concerned about overproofing or it being too sour.

Submitted January 09, 2018 at 02:35AM by psychfunk http://ift.tt/2qK4y42 Sourdough

Having issues Sourdough

Hello all.

I am a fairly new baker that is trying to get into sourdough and failing miserably. My starter (1:1 water and whole wheat flour) appears to be alive and it passes the float test before I mix it into the bread. The dough I make just kind of sits around as a puddle of mush, never really turning into a proper dough.

Recipe (I have a scale on the way, bear with me on the cups):

• 1 cup starter

• 2 cups water

• 3 cups flour (1 cup whole grain rye, 2 cups whole wheat, all Bob's Red Mill)

• 1 rounded TSP salt

I mix these all together and let them rest at room temperature for about 30 minutes, then I do a stretch and fold and place them in the refrigerator and do a stretch and fold every 30-45 minutes for a couple hours. I let this sit overnight. This is where it seems to fall apart. I try to pull the dough out of the fridge and shape it into a ball (boule?), but it turns into mush during this process.

After all this, the bread itself doesn't have a hint of sourdough flavor and ends up as a flat pancake of super dense bread.

Where am I going wrong with this? I'd appreciate any help you can give me.

Submitted January 07, 2018 at 11:54PM by DarthGuy101 http://ift.tt/2Ekwf5p Sourdough

Kitchn sourdough recipe question - overnight rest? Sourdough

I followed the Kitchn How to make sourdough recipe this week.

What a long recipe but the resulting taste was outstanding. The recipe is very long.

Has anyone tried to separate this to where the first rest (step 7 rest the dough 30 minutes or up to 4 hours) takes place in the refrigerator so everything else can happen on day 2 ?

I’d love to be able to do this again without baking into late night for me.

Thank you ! Merci !

Submitted January 04, 2018 at 07:51AM by peregoriot http://ift.tt/2CxeG57 Sourdough

Stretch and fold method overnight in the refrigerator Sourdough

Looking for a recipe that is a stretch and fold recipe using a sourdough starter no added yeast. (Having trouble finding one on Google without the added yeast) and overnight in the refrigerator thank you!

Submitted July 20, 2017 at 04:04AM by kleinrenee http://ift.tt/2vktZrp Sourdough

Advice on doing a "long ferment"? Sourdough

I usually make break on weekends when I'm pressed for time and there's a million things going on, and the dough only rises for about four hours or so before baking--just enough time for a first rise, shaping, and a second rise. This is for a single boule sourdough recipe that uses half a teaspoon of instant yeast to help it along, in case that matters.

This being a 3-day weekend, I thought I'd get some started now and let it do the whole "long ferment" thing I see you all talking about all the time, but I'm not exactly sure how to do it.

Does that mean just leave the dough covered in the refrigerator for a day or so? When it comes out of the fridge, do I need to do anything differently regarding shaping and/or a second rise?

Thanks!

Submitted May 28, 2017 at 04:13AM by p2p_editor http://ift.tt/2r889Wh Sourdough

Refrigerating New Starter Sourdough

I just started a starter a few days ago and it already has a bunch of activity. Unfortunately I need to travel this weekend, should I put the less than a week old starter in the refrigerator and continue to feed when I'm back? Or would it be fine if I leave it out, skipping a two feedings (or one if I feed at night when I get back).

Submitted May 12, 2017 at 07:32AM by purchasinggods http://ift.tt/2q8PGu0 Sourdough

Beginning of a New Obsession Sourdough

I was down in the Smoky Mountains somewhat recently getting away for a week, hiking and seeing the sights and bought a bag of "Mingus Mill Whole Wheat Flour" (http://ift.tt/2oiUNYZ). I've been brewing my own beer and ciders off and on now for several years and have always wanted to try bread since beer is pretty much just liquid bread.

In typical fashion for me, once I got home I started digging deep into learning about bread making. I usually get into things as far as I can and try to work my way out to see if I really get it. After some initial reading and video watching I determined that I wanted to use this stone ground wheat from the Smokies to cultivate my own yeast and so I began.

Over the course of two weeks I subtracted 100g of yeast from my mason jar, adding back 25g/25g Mingus Mill Wheat and King Arthur Organic Bread Wheat an 50g water. Once the yeast became more active I fed it twice a day, morning and night. The night before baking I created my levain by pulling 40g of active yeast into a separate mason jar with 35g/35g Mingus Wheat & Arthur Bread Flour with 70g water.

My dough formula was as follows - think this is ~86% Hydration? 575g King Arthur Organic Bread Flour 230g Mingus Mill Stone Ground Wheat 72g Arrowhead Mills Organis Rye (Whole Foods) 755g Water 20g Himalayan Salt 180g Levain Starter

1. Mixed Flour and Water, left to Autolyse for about an hour, then mixed in Leavain, let sit for another 30 minutes then added salt.

2. I wanted to try to slap and fold it but being this was my first time I don't think I was quite ready for that and with the dough being this hydrated it was REALLY difficult so I just did ~30-40 folds in the original mixing bowl.

3. After resting for a while from step two, I moved it to a new bowl, let rest for 15 then did 3 sets of folds (4-5 times per) every 10 minutes, then 3 more every 20 minutes. After that I let is rest to rise a little which took a little bit of time. I allotted 1.5 - 2 hours for this and it was about 2 - 2.5 until it "looked" right and ready to move on.

4. I split the dough into two and lightly pre-shaped , then covered to let them rest for another 20 minutes. After that I went back in and more tightly shaped them then placed each of them in a bowl lined with thin kitchen work towels which I sprinkled with flour.

5. They proofed overnight in my refrigerator and I pulled them out 2 hours prior to baking around noon today. Put the dutch oven (5.5 quart) in my stove to preheat (1hr) at 500 degrees. Once preheated, I placed the first one in, gave it a slice on top and cooked for 20 minutes. After that I took the lid off, dropped the temp to 450 degrees and did another ~25 minutes. I did the same with the other loaf.

Crust 1: http://ift.tt/2p702Ir

Crust 2: http://ift.tt/2oj74gj

Crumb 1: http://ift.tt/2p7ch8d

Crumb 2: http://ift.tt/2oj6SO1

I got some ok oven spring, I think I should have probably have gotten more so I'll be trying again soon. I think I have work to do in regards to shaping the bread tighter - I though I did this good enough but at this hydration level it was tough because the bread wanted to spread out more than I was prepared for so maybe next time I'll take the hydration down a little? Also, maybe a little less wheat and more bread flour next time? I could also do a better job scoring the bread next time to be more shallow and less deep.

Besides any tips on the above or anything else - does anyone have any flour brand recommendations other than the Arrow Head or Organic King Arthur's Bread Flour? Could that help too?

All in all the bread taste really good and overall I'm pretty content with my first run. I'll probably try again next weekend.

I also really want to get two circular banneton baskets because I used two bigger metal mixing bowls lined with a towel. It looks to me like that let the bread spread out too much overnight.

Submitted April 24, 2017 at 03:18AM by Enndr http://ift.tt/2p6XpX8 Sourdough

How do I get more holes? It's a mix of whole wheat rye and bread flour. Over night in the refrigerator baked in cast-iron in the morning. Should I let it come to room temp? Sourdough

http://ift.tt/2njMtUv

Submitted March 29, 2017 at 10:13PM by kleinrenee http://ift.tt/2mQ9Rwx Sourdough

Quick question about ferment/proof timing. Sourdough

At what stages during fermenting/proofing is it acceptable to "pause" the process by placing the dough in the refrigerator for an extended time (overnight or while at work), and during which stages (if any) should it be avoided?

My dough looks damn near ready-to-shape this morning after about 13 hours of fermenting on the counter overnight, but I'm going to have to leave it in the fridge for about 9 more hours while I'm at work. I'm curious how this will affect the final product.

Submitted March 24, 2017 at 04:14PM by Galahad3 http://ift.tt/2myLKlT Sourdough

Cause of Dense Crumb - Shaping just before baking...? Sourdough

The past two loafs I have made have had rather dense crumb (very small pores/holes). I wonder if this was due to shaping the loaf right before baking? I've baked 3 or 4 loafs and this didn't happen with my first two. My starter is one month old. I typically use almost all of the starter (probably have 10-20 grams leftover to start new amount). I bake once a week.

My baking process is as follows...

Recipe...

450 g white flour

50 g whole flour

100 g starter

12 g salt

375 g water

Process...

Mix. Stretch and fold every 30 min for 3-4 hours. Allow for bulk rise 1-3 hours or just bulk rise in refrigerator. Keep in refrigerator overnight (anywhere from a total of 12 hours to 30 hours). Let loaf rest on counter as oven preheats. Shape and flour just before baking. Place in dutch oven for 20 min at 500F. Open dutch oven and bake for another 25 min at 500F.

Additionally, my bread is not sour at all, any tips on increasing this sour flavor?

Any thoughts?

Submitted February 09, 2017 at 10:06PM by wisconsindeadd http://ift.tt/2k8mRaV Sourdough

Spot on bread dough Sourdough

This is my first time making bread with a sour dough starter and I'm seeking some advice.

I retarded the bread for 12 hours in the refrigerator. Removed the dough and let it rest for 1 hour at room temperature. Now I noticed red spots on the dough. I don't know if they were there when I removed it from the refrigerator. Is this normal or should I be concerned?

Thank you for your help.

Pic of spots

Submitted January 23, 2017 at 02:09AM by NoviceBaker http://ift.tt/2k5vpAf Sourdough

Sourdough starter Sourdough

Hey, yesterday I made a sourdough starter following this recipe: "4 ounces (3/4 cup + 2 tablespoons) all-purpose flour 4 ounces (1/2 cup) water

Weigh the flour and water, and combine them in the container. Stir vigorously until combined into a smooth batter. It will look like a sticky, thick dough. Scrape down the sides and loosely cover the container with plastic wrap or the lid (left ajar). Put the container somewhere with a consistent room temperature of 70°F to 75°F (like the top of the refrigerator) and let sit for 24 hours."

Today when I went to feed it, it had some teeny tiny black shade on top. I googled and couldn't figure out what it was, if I had to throw it away or what. Any ideas?

ps: I have whole grain flour and rye. Is it better to make a starter with those than with all purpose flour?

THANKS :D

Submitted June 17, 2016 at 10:43PM by gabsbatist http://ift.tt/1V1PdhX Sourdough

I neglected my starter for about 2 months in the refrigerator, do I need to discard it? Sourdough

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Submitted May 17, 2016 at 08:37AM by aratatatcat http://ift.tt/27u36Pn Sourdough

Finished my first starter ... not sour enough. Sourdough

I just finished my first sourdough starter following the method outlined in Peter Reinhart's "artisan breads" book. Basically 100% w/ pineapple juice for a few days, then back off to 50% and finally 25% by a week, discard some, knead the rest into dough, refrigerate, good to go. He left the choise of flour up to me so I chose all-purpose, adding some whole wheat around day 6 when I wasn't happy with the sourness.

Well, the yeast part did explodingly well, but the dough isn't as sour as I'd have liked it to be by a fair margin. When I mix the starter with other dough, the resulting sponge has a sour taste, but it seems to mostly bake out in the finished product.

I'm not sure how to proceed from here. I have two options that I can think of: create a new starter, or try and improve the remaining culture that I have in the refrigerator. I read that whole wheat flour is friendlier to souring bacteria than all-purpose, so my thought is that starting from scratch with a whole wheat base might produce a more appealing culture.

I'd appreciate it if anyone had some wisdom to offer with respect to how I should proceed. Do-over, or refine? Or something else entirely?

Thanks!

Submitted May 07, 2016 at 09:27PM by Jahava http://ift.tt/21I1JZj Sourdough

Did I fuck up? Sourdough

I have for the past 7 days tried to make a starter, but seeing as I am somewhat retarded I misread the instructions and have had it in the refrigerator this whole time.

The dough is still flat, and is not showing any bubbly activity but has however developed a somewhat sour aroma.

Do I need to throw this starter out, and start from the beginning, or can I simply place my starter outside the fridge and save it?

Thanks!

Submitted March 13, 2016 at 11:08PM by Fruktstav http://ift.tt/1LkFF3r Sourdough

Did I kill my starter? (sorry another /r/breadit x-post) Sourdough

I have been a terrible bread person and haven't fed my starter in quite a while. It's been in the refrigerator the whole time. I took it out today and poured off the hooch. My sense of smell isn't great but it smelled about the same as I remember, tangy but not terrible. However, when I went to stir it, it was like a very thick paste, and slightly discolored. No mold or anything like that. I tried searching online but couldn't find much. Should I just try doing a round of 1 pt. starter to 1 pt. flour and 1 pt. water (by weight)? I know starters are pretty resilient, and one site I read said to do "refreshment cycles" but when should I give up on this one?

Submitted December 05, 2015 at 10:33PM by natelyswhore22 http://ift.tt/1OFA9b2 Sourdough

Can I save my unrisen bread? Sourdough

My recipe says that I can use my new sourdough starter after 4 days. Based on the flat lump currently lying in my refrigerator that's not true. So, can I save my dough? Maybe by adding some fresh yeast?

Has anyone got any experience with this?

EDIT: The recipe was: 500g wheat, 250g rye, 500g water, 20g salt and 200g starter

Submitted October 27, 2015 at 01:09PM by poodl3IsMe http://ift.tt/1H6fyp7 Sourdough

starter refrigerator storage Sourdough

I have been pretty busy for a few weeks now and have been unable to bake any bread, so I threw my starter in the fridge until I could get some time again. In the last week however, the amount of liquid on top has increased pretty dramataically and has gotten darker in color. I once killed a starter by forgetting to put it away on a long weekend and it got a nasty mold infection. When that happened the liquid on top got a similar color to it. The smell is still good, what you would expect for a starter that has been in the fridge for a while, but the color has me worried.

Am I over reacting? if I pull it out of the fridge and feed it, will I be able to tell if it's got mold in it?

Submitted March 04, 2015 at 09:19PM by DangerouslyUnstable http://ift.tt/1zJxXmK Sourdough