I hope this is the right place to ask my question... I made a sourdough starter using the breadtopia instructions. The start is very active and makes good bread but it is not very sour. Is there a way to make to starter more sour or am I better to just start over?
Thanks-
This is some awesome sourdough from the 1847 Oregon Trail. Actually, it's one of the coolest interwebs discovery I ever made about 15 years ago. Carl, who has passed, grandmother came West across the Oregon Trail, and her sourdough lives on today. For the price of a self addressed stamped envelope (remember those?), a Friend of Carl will send you starter with lineage from way back then. In my experience, Carl's sourdough performs far better than any wild caught fermentation I've ever done. Carl Griffith 1847 Oregon Trail Sourdough Page (carlsfriends.net)Thanks for the response. I have been draining the liquer. I will try mixing it in on the next batch. I already bulk rise in the fridge for at least 12 hours.
How long are you letting it ferment? Mine gets more sour the longer I let it ferment. If I want sour I mix up the biga, using starter, about 25% of the flour and some water and let it sit 36 hrs before adding the rest of the flour and other ingredients.I hope this is the right place to ask my question... I made a sourdough starter using the breadtopia instructions. The start is very active and makes good bread but it is not very sour. Is there a way to make to starter more sour or am I better to just start over?
Thanks-
It's all a balance of temp, time, amounts. Things that might get you closer to what you want...
Usually the starter is fairly sour. You could use more of it or let it get more over-ripe (mix the very sour liquor back in). This will bring more flavor into the bulk recipe to begin with.
It's ok to let your starter go over-ripe. Best to time the levain and proof for peak health.
With a cooler, longer proof (in the fridge, overnight) you can slow the rising action of the yeast to allow time for bacteria to eat their fill and excrete their acids. Yeasts work faster than the sour bugs.
https://www.culturesforhealth.com/learn/sourdough/how-to-make-truly-sour-sourdough-bread/
How long are you letting it ferment? Mine gets more sour the longer I let it ferment. If I want sour I mix up the biga, using starter, about 25% of the flour and some water and let it sit 36 hrs before adding the rest of the flour and other ingredients.
Wait wait wait. What? Where did you get it?I got a Pyrex Bake a Round the other day so...
View attachment 719148View attachment 719149View attachment 719150
Wait wait wait. What? Where did you get it?
take a look here: Amazon.com: Pyrex Bake-A-Round Bread Loaf Mold Baking Tube - 14 inches x 3 1/2 inches in diameter - Includes rack stand: Baking Dishes: Kitchen & DiningWait wait wait. What? Where did you get it?
These were baked...not fried, so they count right? Just a smidge of spent grain in these, along with a HB tropical stout in the cake itself, as well as the icing.
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Those look heavenly. Little bit of spent grain makes them healthy too!
Imperial Stout Spent Grain
60% MO
20% Brown
10% Black
(10% Invert, but none of that made its way into the bread)
400g White Bread Flour
300g Whole Wheat
300g Dark Rye
100g Flaked Oats
300g Spent Grain
I've started to bulk rise overnight in the fridge, then proof in the fridge. In addition to making the timing of everything a lot more flexible, I'm enjoying the heightened sour tang. Still pretty mild, but definitely there.
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Beautiful!Sourdough loaf and regular loaf with real deal and jalapeño peppers from the garden.View attachment 742529View attachment 742530
Wow! Love the fresh herbage too. Fresh pressed oil sounds awesome.First time making focaccia. Smells amazing! Home grown garlic and rosemary. Local flour from our mill and local fresh pressed olive oil.
I dunno if I can wait for it to cool!
Cheers
JayView attachment 743979
I just did it like the recipe called for. 30 min, simple stretches and folds. This was SOOOOOOO easy!Wow! Love the fresh herbage too. Fresh pressed oil sounds awesome.
Love the work you do Tandem Tails. The rise is awesome. Thanks for the recipe. Want to give it a try. How much pressure and how much kneading in your stretch and fold intervals, if you dont mind sharing.
... In order to have some bread, I just whipped up a couple loaves with standard baker's yeast and a little spent grain and whole wheat flours.
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