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  • It'll be fine. I've been going days between feeds, probably why my breads a bit shit at the moment

  • It should survive that, but if you have an insulated shopping bag I'd put in there with a big bottle of cold water. I've been keeping mine in the fridge lately as it has spoiled in barely two days with the 30 Celsius temperatures we've been having.

  • Thanks folks!

    My loaves have been incredibly consistent since the beginning of lockdown and I'm reluctant to kill my starter now ha ha

  • FWIW I keep mine in the fridge and refresh it once a week same time as I make my levain for my weekly loaf and never had any issues

  • Walnut/ cherry sourdough.
    Baked by wife, otherwise is a 70% hydration, standard practices


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  • chill it in the fridge for a few days

    feed it but more flour than water (this will slow it down somewhat)

    keep in the coolest place possible

  • TBH it's pretty hard to kill starters completely - I've resurrected some pretty manky-looking ones by scraping off all the mould and crap off the top, and using a teaspoon or two of the clean sludge at the bottom as a base to refresh stuff. I'd just feed it and stick it in a cool bag.

  • Im a yeast man so dont have any experience with this but I have seen a few websites mention having a starter 'back up'.

    Which involves drying out some discard on parchment paper for a few days so you can clone your starter should something bad happen to it. Might be worth a go, just dont put the dry white powder in your hand luggage for the flight.

  • 30/70 wholemeal/white loaves sprang a bit more than usual last night. I’m putting it down to 24 hours in the fridge


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  • Tell me more about this levain.
    Local bakery close to me makes a pain levain that I love, and I’d like to make one myself.

  • Basically, 12 hours before making your loaf you will mix together 34gr starter and 87 gr water 87 flour which you will incorporate in the recipe as your "starter". I'm not expert but I would say this is to avoid the stale starter problem which can happen and ensure you're always adding an active/fresh starter to your mix.

    This is from the Rye Sourdough recipe Brickhouse used to make.

  • I was taught that a pre-ferment was called a poolish or a biga when I was a kid. Took me ages to realise that levain meant the same thing. Showing my Eastern Europe and Italian roots there.

  • Makes us two!

  • During lockdown, I was using a no knead bread recipe, and usually let it rest around 18 hours at room temperature: prepared it around 3 PM and baked it next morning around 9 AM.
    Due to being back at regular work hours, I can not let it rest for 18 hours as I am not at home. I will probably try, but would it provide a similar result to let it rest 12 hours at room temperature and then another 12 hours in the fridge and then bake it? This would make 24 hours in total but it would be much more convenient with work hours

  • Try it and see, I have left loaves in the fridge for over 24 hours before cooking

  • will do definitely, I just wanted to know if anyone did/does something similar. thanks

  • I'm usually closer to 6 hours at room temperature and 18 hours in the fridge. But my breads are far from perfect.

  • some follow up questions, is this made up of rye flour? And how do you use the starter that you already have? Do you add that in later, or are you just working from this amount you've made the day before?

    I'm trying to avoid having two starters on the go, as we only make enough bread to keep one active, hence all the questions.

    My missus wants to make pain de campagne, but her recipe requires you to incorporate a chunk of your old bread, which is a bit difficult if you're only making the loaf once a month, or every couple of months.

  • I've done no kneads with 12h and 24h rests and they both came out ok (neither went in the fridge though, mine stay on the kitchen work top).

  • Sourdough ...

    But I just can’t seem to get the scoring right. I panic a bit.


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  • After being furloughed for 3 months I am finally getting the hang of this.
    300g strong, 100g of rye and 81% hydration, 2% salt to make both loaves. Cooked in a pot for 35mins.
    I gave up mixing it by hand, it took for ever and the results were always disappointing for me.
    so this is all mixed in a machine once in the morning, bulk formented during the day. The time it takes to prove depends on the weather outside, then left in the very cold part of the fridge over night and cooked this morning.


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  • Ah... I have replied to you @r_mash accidentally, the truth is I don't think I am in a position to be giving out sourdough instruction advise.

  • Thanks
    Here's the all important crumb shot


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  • Looks pretty good to me!

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Bread

Posted by Avatar for MessenJah @MessenJah

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