Looking for a Good Sourdough Starter - Page 2

PseudoChef · 08-13-2011, 04:45 AM

Quote:

Originally Posted by seabass07

Maybe using less of the existing starter when feeding would help with that. I think the yeast reproduce a lot faster than the other bugs.

Unfortunately, yeast reproduce slower (doubling of 2-3 hours) than bacteria (~ 30 minutes).

But, I think the lacto eventually plateau due to pH issues in the starter, allowing the yeast to catch back up in terms of growth. I could be completely wrong, though.

BurtConnor · 08-26-2011, 09:49 PM

I hear adding a bit of rhubarb to your sour dough starter for the first week can help. I've not tried it yet. Personally, I'd rather not add anything to mine. I'd rather not taint my bread with rhubarb

As for pizza bases, I probably wouldn't use a sour dough recipe. Sour doughs benefit from the over night sponge method of baking. That means you'd have to start making your pizzas the day before you wanted them. I just use dried, fast acting yeast in mine.

FWIW, nearly everything I know about bread came from http://www.amazon.co.uk/Bread-River-Cottage-Handbook-No/dp/074759533X/ref=sr_1_1?ie=UTF8&qid=1314395285&sr=8-1
It has a decent explanation of the whole process, but I think there is a type on the section on sour dough. can't remember what it is though.

KingBrianI · 08-26-2011, 09:52 PM

Evets was kind enough to send me some of his Ischia starter and it is great! I've already made several breads and a batch of pizza with it and it's working great. I already made my pizza dough at least a day before I would cook it when I was using dry yeast, so doing it with a starter isn't a big deal, and the flavor is much better with it. I'll have to take some pictures of the breads and pizzas I'm making. They are looking almost as good as they taste.

**Evets** · 08-27-2011, 06:18 PM

I'm glad that's working out for you. Pics would be nice!

KingBrianI · 08-27-2011, 09:22 PM

With the hurricane blowing outside, I thought it would be a good day to make use of the awesome starter. It's not the best looking bread I've made, but it is the best textured and flavored so far. It has a soft, shiny open crumb with great chew and a thin, shattering crust. The high hydration (80%) caused it to spread out a bit but I don't even care because it tastes so good.

**Brewing Clamper** · 08-27-2011, 09:30 PM

The best way I've found to get a starter going is to use equal parts of organic rye flour & water. Every 12+ hours I remove half and add AP flour & water 1:1 for the first few days, then slow down to once a day. After ten days its usually good to go. The organic rye tends to have more yeasties on it's hull that take over the starter. AP flour has been hulled and most of the yeast goes away. You can try it with whole wheat flour but rye definitely works best for me.

**Evets** · 08-28-2011, 12:04 AM

Beautiful crumb there! Looks like a "Tartine" loaf baked in a dutch oven.

PseudoChef · 08-28-2011, 12:16 AM

Noice. I made some sourdough pizzas last night. I'll have to take some pictures of my next batch.

KingBrianI · 08-28-2011, 12:48 AM

Quote:

Originally Posted by Evets

Beautiful crumb there! Looks like a "Tartine" loaf baked in a dutch oven.

Yep, it's the tartine method and recipe minus the whole wheat. I find I like the results much more when I don't add any whole wheat.