sourdough recipes & wild starters! - Page 18 - Mothering Forums

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#511 of 516 Old 06-08-2009, 10:08 AM
 
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When you're starting a starter, you may need the larger amounts to overwhelm any unwanted bacteria. After your starter is established you no longer discard, but bake with the "discards."

-Shannon, momma to H reading.gif 8/03, N heartbeat.gif 9/06, & P homebirth.jpg 8/11, missing S brokenheart.gif born at 11 wks 1/09 

 


 
   

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#512 of 516 Old 06-09-2009, 03:27 AM
 
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well i've made two loaves of sourdough now. the first one was a total brick and i fed it to the chickens. the second one was still brick shaped, but rose higher and was edible. though neither my dh or my dc liked it. i can't decide whether to try again this week. i like the idea of sourdough. any suggestions on how to make the bread less sour? shorter rise maybe? and would i shorten the first rise or the second rise?

right now i use cook illustrated's almost no knead bread recipe but with a 1/4 cup of starter instead of the yeast (well i leave out the beer and vinegar now too). i mix it up, let it sit overnight, sometime after breakfast i give it a quick knead (10x), then let it rise 3-4 hours. or 5 or 6. till i get around to baking it. last time instead of dumping it into the hot pan, i used parchment paper to gently drop it in.

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#513 of 516 Old 06-09-2009, 06:44 PM
 
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When I make bread, I use 1-2 cups of starter, not 1/4 cup. I don't know about anyone else, but my bread won't rise if I don't use a lot. I have read that you can add a Tbls of baking soda to neutralize the taste a little. But it really does need to rise at least double in size if not more before you bake it.

I spritz mine with olive oil before and after baking it, and that makes the crust less brick-like. I ran out of olive oil last night and my bread came out very crunchy. it was still good, but not AS good.
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#514 of 516 Old 06-09-2009, 07:09 PM
 
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Quote:
Originally Posted by alisaterry View Post
When I make bread, I use 1-2 cups of starter, not 1/4 cup. I don't know about anyone else, but my bread won't rise if I don't use a lot. I have read that you can add a Tbls of baking soda to neutralize the taste a little. But it really does need to rise at least double in size if not more before you bake it.

I spritz mine with olive oil before and after baking it, and that makes the crust less brick-like. I ran out of olive oil last night and my bread came out very crunchy. it was still good, but not AS good.

hmm... i will try more starter next time. when i made the CI no knead bread i would put it in an oiled bowl and roll it around for the second rise, and the crust was good. i'll try that again too. if i found a warm spot for my dough to rise in, so those my overall rise time was shorter (intead of 18-24 hours) would the bread be less sour?

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#515 of 516 Old 06-09-2009, 07:55 PM
 
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My recipe calls for almost 5 cups of starter!
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#516 of 516 Old 06-09-2009, 11:52 PM
 
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Quote:
Originally Posted by Vaquitita View Post
hmm... i will try more starter next time. when i made the CI no knead bread i would put it in an oiled bowl and roll it around for the second rise, and the crust was good. i'll try that again too. if i found a warm spot for my dough to rise in, so those my overall rise time was shorter (intead of 18-24 hours) would the bread be less sour?
The more starter you use, tghe less time you have to wait for a riser, though that in itself might increase the sour taste.

What I would do - and I'm no expert - is take 1/2 cup starter and add 3 cups of water and 3 cups flour, then wait for a few hours for the whole thing to get bubbly and happy and then proceed as usual using that. That way, it hasn't spent too long fermenting so you still have a lot of active starter without too much sour.

I LOVE the sour so I sually have at least 4 cups fermenting at any one given time so that I can add lots of sourness.
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