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Just had a slice and it is the best loaf so far, crust has a chew and the crumb has a lovely (slightly stodgy but springy) texture very happy with it.
Tried to work of the % hydration - this loaf was 330 ml and 120 g starter (50:50 flour and water) so that'll make it 78% hydration I think.
Only good thing to come out of this lockdown has been my bread making 😉
Excellent!
330ml water to 500ml flour isn't 78% is it? The starter amount makes no difference (to the hydration percentage) if it's 50/50 water/flour.
Same re lockdown, though my waistline doesn't agree.
I wasn't sure whether to include the water in the start when calculating the % hydration, in which case I am nowhere near where I would like to be. Next one will be 360ml which I think will be achievable. I suspect the key thing is to build up your confidence and technique and a gradual increase in the hydration will follow.
My other half is enjoying the weekly fresh bread and my starter has given birth to 2 more sourdough starters (next door neighbour and her mum).
Just started making my starter to give Sourdough a try.
First question, with the starter, I expected it to be runnier than it is (it's currently on day 2, and will get it's day 3 feed later)
Does it get runnier later on the process?
330ml water to 500ml flour isn’t 78% is it? The starter amount makes no difference (to the hydration percentage) if it’s 50/50 water/flour.
sorry to butt in on an excellent conversation, but i believe this info is wrong. starter weights do count towards overall hydration (whether its 50/50 or not).
im also a bit confused about the ml/g crossover. to work out the percentage i think you have to use the same for both? so 500g flour and say 330g (not ml) of water? and 100g 50/50 starter would then mean that you use figures of 550g flour and 380g flour for calculations (69%).
you can see why the starter should be added, as some people use up to 300g starter (hobbs house sourdough for one i think?) which would alter the hydration %age as youre now adding 150g of each ingredient. so in this case 650g flour and 480g water (now 73% hydration).
i hope thats right anyway and i havent given duff information 😀
Seems to be different opinions but I used this as a guide
https://leavenly.com/sourdough-hydration-and-calculator/
Some folks like to calculate their hydration including their leaven, as it does change the final result. However, it’s so negligible that I recommend simply using flour and water.
I guess it would be worth it if you're doing a dough with a high starter percentage. 1ml of water is 1g isn't it?
BTW I found 75% a manageable but still quite high hydration level. It starts to get tricky above that imo.
It's a nice feeling to have your starter branching out and helping feed other people delicious bread!
1ml of water is 1g isn’t it?
i thought it might be, but too lazy to check 😀
didnt know it was a thing not to include the starter actually, so you live and learn. at the end of the day i spose the number doesnt matter as long as you know what amounts youre playing with and adjust accordingly.
i genuinely think tho that if youre working to recipes, the major players tell you to include the starter in their percentage (again, too lazy to check).
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paul_m
Full MemberJust started making my starter to give Sourdough a try.
First question, with the starter, I expected it to be runnier than it is (it’s currently on day 2, and will get it’s day 3 feed later)
Does it get runnier later on the process?
Depends on the flour as different flours can absorb different amounts of flour. I’ve a rye starter which is a lot stiffer than my other white/whole meal starter.
If you’re on Instagram check out memoirsofabaker or sourdoughtim for tips.
You may be right sadexpunk but I'm not generally using recipes.
This one partly froze during the proving in the fridge overnight so I wasn't sure how it would turn out but I just let it thaw slightly and baked it and it turned out great 🙂
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Bread Bread Bread.
How about some cake threads.
Start one! I've never really got into baking cakes, kinda feel like I'm fat enough already 🙂
Haven't cut into it yet but here is my loaf for the week, still not at grum's impressively high standard but the hydration was 70% and there was no sticking to the tea towel at the end of the second prove. Photo might not show it too well but there is a crisp line to the slash 🙂
I'd like to thank Toby1 for pointing me in the direction of the ooni pizza base recipe. We had them last night and they were fantastic, thin and crispy with a good chew. Really surprised at how stretchy the dough was - the first one nearly ended up a calzone because it stretched and folded over on itself
I can't see us buying shop bought pizzas again. Happy lockdown baking peeps
HELP
Thread resurrection time
It had all been going so well, I'd made 3 or 4 which looked like the one in the photo. Great crisp slash line, good flavour and crumb with no massive air holes
BUT
my last 3 loaves have been rubbish, there's been no definition to the slash and there have been large air pockets in the loaf too, usually more towards the top of the bread so I'm thinking it might be overproved? They still taste great but they just don't look it and I'm disappointed after having made a few which just looked fab.
Mo ignoring with interest. I killed my sourdough starter, it went mouldy.
Been cracking put some decent non sourdough pizzas using the curious chickpea overnight pizza base recipe which is worth a look. I add a tablespoon of olive oil to the recipe for easier dough handling.
Also the Patrick Ryan baguettes on YouTube are great. I mastered those last summer. Need to get on them again. They’re a 3 day prove in the fridge recipe and give lovely “tradition” type french sticks.
I’m keen to find a good recipe for the standard french baguette - light and airy and very crusty rather than the “tradition” type which is a little denser and chewier. Any pointers?
I must work on a new starter - I used the gozney recipe originally but instructions were a little unclear once it was made, hence my killing it!
Hi Burko73
My starter lives in the beer fridge (don't ask) in a glass jar with a loose fitting lid, I had it in a kilner jar, now it's in a coffee jar but the tight fitting plastic seal has been taken off the lid.
When I want to use it, I fetch it out of the fridge for a couple of hours then feed it with equal quantity of flour mixed with water. To stop it getting bigger and bigger I tend to do one bake feeding the whole thing then the next by removing say 40g and mixing that with 40g flour and 40g water which will make a loaf.
I made it in Jan and it's still OK although when I made pizza bases and a loaf at the same time there was only about 40g of starter left. It seems to have recovered though