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  • I’ve been lazy about getting my sourdough out of the fridge and sorting it out but this was easy and delicious ...


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  • The loaf looks lovely, I'm not sure what you meant by holding back on 100g water this week.?
    Can I ask what hydration percentage that loaf was please thanks

  • Finally got a good white loaf again. Turns out I was just being impatient. I use the same mother for all my starters, but when I add rye flour it is properly active in 4-6 hours, and I had been using slightly longer when I was adding white flour. However it actually took 18 hours to become properly active but did mean that my plain white over doubled in size in the oven and I got a tasty white loaf again.


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  • 12% wholemeal flour and a warmer day helped produce this gem


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  • That's a beaut.

  • Ever reliable No Knead baked this morning. Under 5 minutes of actual effort and always delivers.


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  • I managed to drop my starter last week, leaving it full of splinters of glass.

    Luckily, my neighbour was able to give me some of theirs, which turned out to be super active.

    Following my normal pattern of morning autolyse, fold & stretch during the day, bulk prove in the evening & retard overnight, I opened the fridge in the morning to a dough explosion.

    After knocking back & reshaping, I baked at midday, to make this balloon of a loaf.

    It felt like tehre was so much tension in the loaf that it would pop.


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  • Followed a day or two later by this thing, again knocking back the retarded ferment and reshaping.


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  • Based on the lines of flour you still give it some time in the banneton after reshaping? How much?

  • Some great loaves there. I made sourdough with the bag of Shipton's heritage flour I got with my last order, and ended up with a pancake loaf. Not quite sure what the problem was - I suspect the flour's not particularly strong. Only had about 60% hydration, but the dough ended up quite slack and wet. I did a bunch of stretch and folds, and it seemed to form a decent enough round in the banneton, but then caught on the peel and spread under the cloche. Not sure whether the cold kitchen had much of an effect, or whether I should try more kneading and/or reducing hydration. Good flavour, though.

  • No set amount of time, but probably 2 - 3 hours.

  • I tend to get slack wet dough if I add water too quickly and if starter isn’t active enough. Also a slower prove in the fridge can help reduce stickiness and the stickiness can be reduced by kneading .

  • I think it might be a bit of both - the starter was reasonably active, but in my cold kitchen everything's slower, and I think this heritage flour is quite soft, so not taking up much water. Might try starting at 55% hydration and then adding more during the bulk proof.

  • Deviated from my usual Tartine method for the first time in years, using this method for bulk fermentation:

    https://youtu.be/AbGo7p-mgFk

    If you watch it, mute the sound. There’s no talking, just irritating music that doesn’t stop.

    It’s a slightly fiddly process but I’d definitely do it again. The crumb is a bit softer and lacier than my usual loaves.


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  • Do you mind PM'ing me the recipe please?

  • Fun with fresh yeast today. Astonished it's still going after 2 weeks since i got it free from Tesco.


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  • That brioche looks amazing.

    Fresh yeast is so much nicer to bake with than the dried stuff.

  • I think it's the best I've done, light and bouncy right through. Now pretty convinced that Farina 00 is a good flour for this.

  • whats the best way to get your starter properly active again? my summer starter was brilliant but died. have been having mediocre sucesss with a new one.

  • I need to keep telling myself I’d have been mega happy with this a couple months ago, goalpost moving is real.


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  • Keeping it warm, feeding it at least every day with a high ratio of new flour to mother (5:1), i also remember reading that a 100% hydration starter will be more active

  • I’ve not been removing the mother and adding new flour. Just adding flour.

    I also have quite a cold kitchen so need to put the dough somewhere warmer.

  • This means that proportionally you are starving the mother as you are giving the same amount of food to an increasing population.

  • Excuse my thickness. What should I be doing. I’ve lost the plot with sourdough I don’t know what’s up or down anymore

  • Every time you feed, reduce the starter to half the amount you’re adding. Say you feed it with 25 grams of flour and 25 grams of water you’ll want to keep only 25 grams of starter. With an inactive starter in a cold kitchen you could keep more, up to 50 gram I’d say.

    As you keep more starter there are more bacteria to feed, so they’ll run through the new fuel sooner. When it’s out of food it collapses in on itself. It’ll smell more acid-like and you might see a layer of clear fluid on top of your starter.

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Bread

Posted by Avatar for MessenJah @MessenJah

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