Please post the recipe. Mrs ~t~ has done a lot of baking this year.Brian, make it all the time (well a lot anyway). I make mine using a firm starter (pre-ferment). Takes two days to make. Be happy to post or send you the recipe if you like.
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Could you please explain what is "pre-ferment" starter? Also interested in your recipe....I make mine using a firm starter (pre-ferment). Takes two days to make.
Wow! From 1800's? I tried to keep my starter alive in the fridge feeding it every 7 days and it was OK for three-four month. One time I forgot to feed it and is stayed there for abut two weeks so.... it got spoiled....My wife Judy makes it all the time!
It’s just awesome!
She has starter from the 1800’s.
One time I forgot to feed it and is stayed there for abut two weeks so.... it got spoiled....
Any chance you can share your wife recipe for rye bread?
Hmm... I just read about not feeding the starter on time will get it spoiled.... OK, thank you for the advice - I'll keep that in mind....I go sometimes 2 months without feeding. It always comes right back. What make you think it was spoiled? It does get that alcohol on top but just stir it back in.
I trying to bring back my firm rye starter, 66% hydration. Been in fridge probably a year. I took 30 grams and doubled it and put in proofing box. Will see what happens. What is your recipe?Brian, make it all the time (well a lot anyway). I make mine using a firm starter (pre-ferment). Takes two days to make. Be happy to post or send you the recipe if you like.
A pre-ferment is when a small portion of dough is made "in advance" and allowed to ferment for a long while (12 to 24 hours). It is then incorporated into the rest of the ingredients. The benefit is that the preferment allows for the development of alcohol and bacteria which ultimately adds more flavor and complexity to the final bread.Could you please explain what is "pre-ferment"
A pre-ferment is when a small portion of dough is made "in advance" and allowed to ferment for a long while (12 to 24 hours). It is then incorporated into the rest of the ingredients. The benefit is that the preferment allows for the development of alcohol and bacteria which ultimately adds more flavor and complexity to the final bread.
Thank you very much for the explanation. I appreciate that...A pre-ferment is when a small portion of dough is made "in advance" and allowed to ferment for a long while (12 to 24 hours).
FIRM STARTER
FINAL DOUGH
- 7 oz Sourdough Starter
- 4.5 oz white rye flour
- 4 oz water
- 2 tbsp vegetable oil
Just realized you using white rye flour. I will be use regular. Should be coming today. Have you done it this way?
- 16 oz bread flour or flour combination
- 4.5 oz white rye flout
- 2 tbs brown sugar
- 2.25 tsp salt
- 2 tsp instant yeast
- 2 tsp caraway seeds (optional)
- 2 tbsp shortening or vegetable oil
- 8 oz milk or buttermilk (warmed)
- 2 to 4 oz lukewarm water