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Thread: My bread

  1. #71
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    Quote Originally Posted by PierreRodrigue View Post
    I think I'm ok. Its bright white, smelled like wine and dough. Poured off half, freshened, within 3 hours, there were bubbles!! 9 hours later there is a 1" head, so I think its ok.
    This was left for a month unfed? You have a very robust starter!

  2. #72
    It hadn't been fed since December. I keep it in the refrigerator, and its set very low. About 2 degrees. I guess near freezing helped keep it dormant.


    Feel free to visit my website, http://www.rodrigueknives.com
    Email pierre@rodrigueknives.com

  3. #73
    Senior Member Jmadams13's Avatar
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    Should be fine. No harm trying right. If it doesn't work or brings unwanted flavors, just start a new one, or I can dry some of mine and send it to you.
    "This is grain, which any fool can eat, but for which the Lord intended a more divine means of consumption.. Beer!" -Robin Hood, Prince of Thieves, Friar Tuck

  4. #74
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    I have a question about sour dough starters since we are talking about them. When I go to restaurants with the sourdough bread there dough has an actual sour flavor whereas mine just has a very nice complex flavor but isn't really sour. So are they adding something to there's I do not have or what? I really like mine I just dont detect any sour notes with mine at home. Can anyone shine a bit of light on this?

  5. #75
    Senior Member Jmadams13's Avatar
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    It's all about the starter, as well as fermentation and autolyze techniques. A few questions:

    How old is your starter?

    How are you margining it, feeding, storage, refreshing?

    Is this a Demi sourdough, meaning adding other yeasts to the picture?

    What's the formula your using, I can help bring out flavors you want better if I know the formula.

    Fermentation times?

    This can be fun, I love talking bread, lol
    "This is grain, which any fool can eat, but for which the Lord intended a more divine means of consumption.. Beer!" -Robin Hood, Prince of Thieves, Friar Tuck

  6. #76
    Senior Member Jmadams13's Avatar
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    I'm going to rethink my first statement... It's about the starter, but a lot of the sour flavors come from fermentation, autolyze, and retarding the dough and yeasts.

    We'll figure this out, and get you the flavors your after
    "This is grain, which any fool can eat, but for which the Lord intended a more divine means of consumption.. Beer!" -Robin Hood, Prince of Thieves, Friar Tuck

  7. #77
    Senior Member Jmadams13's Avatar
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    Been a while since I posted something of my own in a while, here's one.

    Rye and millet yeast water English Muffins. Just love playing with yeast waters. Brings a whole new level to my yeast obsession, lol

    "This is grain, which any fool can eat, but for which the Lord intended a more divine means of consumption.. Beer!" -Robin Hood, Prince of Thieves, Friar Tuck

  8. #78
    I would appreciate the opportunity to try your starter. Give a guy a chance to experiment with flavors.


    Feel free to visit my website, http://www.rodrigueknives.com
    Email pierre@rodrigueknives.com

  9. #79
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    Quote Originally Posted by Jmadams13 View Post
    I'm going to rethink my first statement... It's about the starter, but a lot of the sour flavors come from fermentation, autolyze, and retarding the dough and yeasts.

    We'll figure this out, and get you the flavors your after
    Mostly I just want to see how to get there, I usually use a pinch of yeast in with my starter. Around 50% hydration. The starter is fed once a week so I figured that was my main problem. I usually mix rise around 3 hours, shape and rise 2 hours and bake. It turns out really good just no real sour flavor.

  10. #80
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    Rye and millet yeast water English muffins looks interesting. How's the crumb?

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