Some sourdough today

[slavikborisov]

Did some whole wheat and rye loaves today overnight cold ferment In the fridge baked it this morning

 

[chopsaw]

Looks great . I'm trying to get mine back on track . Starters got weak on me .
Love the look of the first one , but both are spot on . Nice work .

 

[slavikborisov]

Looks great . I'm trying to get mine back on track . Starters got weak on me .
Love the look of the first one , but both are spot on . Nice work .

Can’t seem to get that same crust and rise with it I’ve tried multiple times but never had any issues with the rye

 

[chopsaw]

Nothing wrong with either one . I've been using Gold Medal bread flour , but was reading that King Arthur bread is better for crust color .

 

[Bigtank]

I can't seem to get my starter healthy. It starts good and after I feed it a few times it dies.

 

[sandyut]

nice work! love SD! soon as it cools off a little more gonna start making some alot more frequently!

 

[BGKYSmoker]

Mighty fine

 

[slavikborisov]

Nothing wrong with either one . I've been using Gold Medal bread flour , but was reading that King Arthur bread is better for crust color .

I use King Arthur always like the brand

 

[sandyut]

I can't seem to get my starter healthy. It starts good and after I feed it a few times it dies.

hmm maybe share your process. I have neglected mine in the refer for 6 months and it still comes back strong. I use organic nonbrominated unbleached flour (nothing added) and filtered water.

 

[slavikborisov]

hmm maybe share your process. I have neglected mine in the refer for 6 months and it still comes back strong. I use organic nonbrominated unbleached flour (nothing added) and filtered water.

yes ive let mine go for a month in the fridge without adding anything to it. ill pull it out add 100 grams to a separate bowl, 100 grams of bread flour , and 100 gram of water and let it sit out till it doubles in size and i have no issues. make another small batch maybe at 50 gram of each and put it right back in the same jar in the fridge. the way i see it is if it doubles in size and it bubbly its active and healthy.

 

[TeeZee]

I can't seem to get my starter healthy. It starts good and after I feed it a few times it dies.

Use rye exclusively for a while--sourdough and rye were made for each other. Renew your starter twice a day in the smallest bowl you have (no more often than that) using distilled water and enough rye flour to make a fairly thick paste--just thick enough to spread it, not so thin that it is runny. Cover the bowl with a cotton cloth and let rest in the warmest spot of the kitchen away from drafts.

Treated tap water is one of the biggest killer of sourdough starters.

Hope this helps.

 

[slavikborisov]

Use rye exclusively for a while--sourdough and rye were made for each other. Renew your starter twice a day in the smallest bowl you have (no more often than that) using distilled water and enough rye flour to make a fairly thick paste--just thick enough to spread it, not so thin that it is runny. Cover the bowl with a cotton cloth and let rest in the warmest spot of the kitchen away from drafts.

Treated tap water is one of the biggest killer of sourdough starters.

Hope this helps.

Once starter is established treated water works fine for Me and plain white bread flour is all I use

 

[TeeZee]

Once starter is established treated water works fine for Me and plain white bread flour is all I use

You're fortunate to have good water coming from the tap--where I live, the addition of chloramines has made our water poisonous to ferments. (I discovered this when my starter began to mold and die; the water utility confirmed it, and I also stopped drinking the stuff--if it was killing my starter, what was it doing to my gut?)

I've found that all starters respond with enthusiasm to rye, some more than others, of course, and yes, you can use any grain (any carbohydrate, actually). I've used sourdough to lower the carb content of rice and beans, BTW. And rye starter makes a mean kvass.

 

[slavikborisov]

You're fortunate to have good water coming from the tap--where I live, the addition of chloramines has made our water poisonous to ferments. (I discovered this when my starter began to mold and die; the water utility confirmed it, and I also stopped drinking the stuff--if it was killing my starter, what was it doing to my gut?)

I've found that all starters respond with enthusiasm to rye, some more than others, of course, and yes, you can use any grain (any carbohydrate, actually). I've used sourdough to lower the carb content of rice and beans, BTW. And rye starter makes a mean kvass.

My family loves kvass, me i could take it or leave it lol.... oh jeez yeah id be filtering that out for sure, im on city water and added a water softener and an additional carbon filter just to get rid of the chlorine smell and taste!