This is where the importance of a full strength starter, at its peak, comes in. To check, I wish to bake the first loaf. To feed your sourdough starter, firstly use a clean utensil to remove all but 125 g of the sourdough starter from the jar. Not because it is bad, but because it is less active. For example, if you use a 1:1:1 ratio for your feeding, and you feed 20 grams of starter you’ll have 60 grams after the first feeding; 180 after the second; and 360 after the third, and so forth. You can find lots of recipes online for using discarded starter. Thank you once again. Win! I hope you find what you are looking for, and if you’ve got a question send it to me at breadsos@bakewithjack.co.uk. why your bread rises great or poorly, has little of lots of "oven spring", tastes sweet or sour, has an "open crumb" or a closed one, etc,) if you keep changing recipes or flours or methods. I even up the water from my own recipe and have started to play with really soaking it beetween folds. Donations . And so, I would be inclined to work it out without the molasses, butter etc. Shop recommended products from Bake with Jack on Amazon.co.uk. You get busy unexpectedly and need to stop feeding it daily. :-) Lee, you went in quite a depth with a lot of information. 200g flour + 200 grams water + 140 grams starter = 540 grams of starter. Thank you Jeff ! Feed the starter with flour and water every 8-12 hours using one of the following methods: If using a scale to measure ingredients, combine equal amounts by weight of starter, water, and flour. Bake bread, of course! Finally for a baker new to sourdough,  I stick by my advice of using a starter that is near its peak in order to benefit from the potential rising power of that starter without having to wait for an eternity for that process to take place. This is a sign that your starter has fermented and is ready for a feed. Wow would you believe it?! Fresh yeast keeps well and is available from lots of places with a little investigation. And the same goes if you start with warm water. Sticky dough is a thing to get used to I think is the easy answer, it's all about how you handle it with practice. To begin your starter, mix 50g flour with 50g tepid water in a jar or, better still, a … I guess it’s absorbing moisture but not convinced that’s all there is too it. Keep feeding it every day if you plan to regularly bake bread, but otherwise just keep it in the fridge with a loose-fitting lid. Played with my oven, flour types/brand, starters, mixing techniques and times, shaping techniques, etc. I'd love to hear how others manage feeding/baking schedules! If you do not plan to bake with the starter on the day it is fed, refrigerate 3-4 hours after feeding. OMG. YES. https://www.theboywhobakes.co.uk/.../5/30/how-to-make-a-sourdough-starter True, it does have max leavening (rising) power at this point. Meanwhile can anyone please tell me how/when should i use the starter ? Theoretically the more steam in your oven, the hotter you can bake your bread for longer without it burning. Let it rest at room temperature for about 12 hours, until bubbly. 09:30 Start the autolyse . There are certain things that I would and certain things that I wouldn’t, but sometimes it can be hard to draw the line…. “ Well Jack, after 20 years or so baking you have inspired me to take home bread to a new level because you talk about all the things that go through my mind. only to dicover (with the help of others at TFL) that,  damned if I wasn't STILL overfermenting! 15:00 Preheat oven . I have been reading many of the blogs here since last few months and kind of preparing myself for the bake but its only when you actually start that basic questions as this pop up. I get some good results with sourdough and yeasted loaves but often the crust, which I can hear crack as it cools, goes soft. - depending on the temperature you keep your starter at), it will continue to grow and will spring back to life when more food (flour) becomes available. From using rye in my starter to the great flexible time line you laid out in a follow up video. To check, I wish to bake the first loaf. Once the starter is in the refrigerator, you will need to get it out of hibernation and prepare the sourdough starter for baking.To prepare the sourdough starter for baking, take the starter out of the fridge and feed it 8-12 hours before you plan to start making the dough. One issue I have is if I try to slash the dough I do it just before I put it in the oven, i.e. There is no point making a wet dough to get a specific texture of bread, and then adding flour to make the consistency manageable, because then it's not a wet dough anymore and you lose the characteristics. I don’t do it, and the reason is that I feel like it would affect the crust. On #108, you showed your viewers different containers to use for bread making. This generally takes 4-5 hours but the time can vary based on dough temperature and room temperature. When dealing with sourdough there are are great many factors and variables to consider. You now have 9 oz of starter. Question is, how do you measure the amount of dough you use for those containers? A wetter dough will bring different characteristics to the bread. So without trying it myself I would keep the flour the same, add the granola and see how tight it becomes. I watched your sourdough 101 video and learned so much. Yes they are liquids but they don’t make up part of the “liquid” element in the recipe. Feed the 3 oz of starter with 3 oz of all purpose flour and 3 oz of water. I got this (again) in the face after moving here to Indonesia and blithely assuming my past experience would allow me to immediately begin baking great SD. You can find lots of recipes online for using discarded starter. An experienced baker can use various starters, at various times, in a variety of conditions to produce very different results. (Simply could not comprehend then that a 35 (+) minute bulk and/or 2nd ferment could overproof a recipe that called for 2 to 2 1/2 hours each - i.e. 5 Tips to Strengthen Your Sourdough Starter. Here you’ll find a selection of questions sent to me by you, and the answers I sent back including a few useful links to content that matches! “ Well Jack, after 20 years or so baking you have inspired me to take home bread to a new level because you talk about all the things that go through my mind. Sign Up. Since its my first loaf :-) want to keep things as simple as possible. Then, I’d expect there to be a slight change in the consistency when adding those things and, depending on the quantity added, adjust the hydration rate if I think I need to. Useful video: 2 Ways to Make Bread That Lasts longer. So... long story short, one of the ways you can lengthen fermentation time (aside from adjusting temperature and/or the amount of starter you use in your recipes - and, generally, less starter is better!) What Feeding a Sourdough Starter without Having to Discard Looks Like for Me. If you are struggling with a wet dough here's what I would do... First do some bread maths to work out the hydration rate of your recipe. 68: How to make a Sourdough Starter - Bake with Jack - YouTube First, feed your starter as though you were going to bake with it. We could easily be talking about drastically different ingredients and recipes and that too would account for the differences we are experiencing. Add flour to the starter with water every 8-12 hours employing one of the following methods: If the scale is your preferred instrument when measuring ingredients, blend equal amounts by weight of starter, water, and flour. Get the Bake with Jack Home Baker's Bulletin in your inbox every Thursday, packed with all my content from the week. or just before when it requires a feed ? The only real rule of thumb for feeding is to keep your starter addition at less than 50% of the total weight. 3)  Okay.. so why would you not want to use a starter when its at it's peak and thus has maximum leavening power for your bread? 1. You bake once every couple of weeks, once a month, or once every 2 months. You will be amazed at how easy it is to take more time than you realize (we all do when first starting out as we are not yet organized... Where is that pan? One day bake schedule Friday. Because it’s not packed with artificial additives and preservatives! I feel like the answer could be a few of things. The process is very similar to feeding a starter to keep it active, except that it requires two separate feedings. When your starter is bubbling andincreasing in volume its ready to bake bread with. or just before when it requires a feed ? Yes. Can you explain why you recommend keeping exactly “1 tablespoon of starter and then discarding the rest” plus 50g flour:50g for feeding is significant? The best way to determine a feeding schedule is to work backwards from when you want to make bread. I have baked many loaves virtually within the realms of my mind - the question is about bread baking in real :-) hope will be able to let down my guard soon. Well, remember, the marvelous thing about SD is that, unlike breads made with "store bought" yeast, its a "slow" process: i.e. Keep upping the moisture each time you make one. Check your weight (without seeds, salt or any additions) only flour. Will update as I gather the courage to actually dive in and bake my first loaf. Also, steam is there to allow us to bake on a higher temperature for longer without the loaf taking on too much colour. HappyBaking :-). So lively! or just before when it requires a feed ? 11:00 1st S & F. 12:00 2nd S & F. 1300 Shape. I refrigerated the flour and it's still cold...  better let it come to room temperature first;  where did I put that damn roll of parchment paper [smile]. To bake with starter, you’ll want it to be active. But if you go over a week, you’ll need to feed your starter once or twice before using it again. Granola, like oats and things of that nature, because they are not ground finely like flour won't absorb the moisture as well. Adding flour to get the "right" consistency is not really the point. Spread it out to dry. 2. is one of the best ways to achieve sourness - for two reasons:  A)  the starter itself gets more acid and thus more sour the longer you wait (within reason) after it has peaked, and; B) the dough takes longer to ferment as a result of using the less active starter. You’ll be able to find a rhythm of never needing to feed your starter until you want to bake. Use a timer and a digital scale! Contribute. Not because it is bad, but because it is less active. Keeping the outside of the loaf softer for longer and allows the dough to puff up for higher during the initial part of the bake before the crust sets it’s shape. It is important to continue feeding the starter at room temperature until it is reliably bubbly a few hours after feeding, for 3 consecutive feedings. I recommend keeping 100g of dough from a loaf in the fridge in a covered container, then adding it to your next batch a few days or even a week later. 16:0 0 Bake. BUT... remember, your starter is living organism - bacteria and yeast, in simplest terms, are living on (i.e. Yesterday was baking day. Reply CH April 16, 2020 at 9:46 pm. By Tamar Adle r. May 18, 2020. 100% hydration or higher, in other words, you are adding an equal amount of water and flour by weight each time you "refresh"/feed it). Get those down and you are 80% to making great loaves. I believe so! I only feed my starter when baking, so I don’t have to discard much or any at all. Computer tips as well as bread tips ;-). starve the little yeast beasts by not feeding them for too long a period - typically DAYS, not HOURS! Get the feel of the wetter dough and see how you feel about it. This does solve my primary question. When To Use Starter (and when its "ready"), http://www.thefreshloaf.com/node/27567/kuta-sourdough-whole-wheat-tweak-susans-norwich-sd, When to use the starter and when it is ready. In the warm months, your starter will show signs of life on day four, sometimes even by day three. If you are still struggling take the moisture in the recipe down to a more manageable level for you, and work your way up when you feel comfortable. When you starter looks like it is at least doubling in size in 4-6 hours after feeding that is a good indication that your starter is strong enough to bake with. Sourdough Starter for the Baking Skeptic. Feed the starter as described in steps 1 & 2 (see note). You bake once a week, but don’t want to feed it every day. Shop. When dealing with a new baker (new to sourdough) and sourdough, the greatest potential for failure lies with the leavening power of the starter. after a second proving, and it collapses. Storage of a few weeks to a few months. Just a quick question, can you use Honey in baking bread? the suggested times for each - in a variety of different SD recipes. Then as it cools over time, the second rise will seem slow. How does that work and should that be something I need to be doing? Where's the oil for the containter. No other “baker” does that whether in print or internet ” — Paul. This process of discarding some of the mother and incorporating new flour and water is called ‘feeding’ the starter. To conclude - Since i do not want a sour flavor, should I use the starter after about 2-3 hours of feeding it ? My starter tends to start rising in about 2 hrs after its feed and doubles in around 8-12 hours and then rises to a more 1/3rd in another 2 hours and then steadies itself. 5)  As far as what recipe to use, I strongly suggest you choose one simple recipe, and make it over and over again until you get the hang of making SD breads. SD is a living "breathing" thing and I must agree - no substitute for experience (which we ALL are still getting!) Should I use the starter just after feeding it ? That is,  most would under proof their loaves due to impatience or worry that they were letting the process go on to long. Once it is doubling in that 4-6 hour mark after feeding, you can move into maintenance and start baking with it. It is advisable to feed your starter daily if you want your bread to rise nicely and to use the starter (levain) at its peak. Add equal amounts of flour and lukewarm water – around 200g is … http://www.wildyeastblog.com/2007/07/08/my-new-favorite-sourdough/. I fed the starter immediately after starting the loaf two nights ago. 1)  Everyone says "always use starter at the point it peaks" or soon before/after - say within 20-30 minutes or so of peaking - so it will have maximum leavening power. How should I have accounted for the granola? It's fun, and I like the bread. Dec 14 2014 - 3:14pm. I suspect ambient temperature may play a signficant role,  in our differences, as I usually teach classes in the  cold Winter months and I am guessing that you are dealing with much warmer temperatures. Maybe. Here’s how I maintain my starter (well, starters, now that I’ve added a grape version to my stash; yes, at the time of publishing this post, I have two now): I keep a small jar of starter in the fridge and typically use it once or twice a week to bake. The way I manage my starter is to use, feed, use, feed, sleep, repeat. I noticed you kneaded on a dry board. I’m having a problem with this recipe. I am yet to be tested in a blind taster but I feel like I could tell the difference easily. You answerd one of my question even without asking. Take a look at your recipe, and if it calls for 150g of starter, feed your starter with 75g of flour and 75g of water so that the total volume of added ingredients is 150g. I left the baby starter out during five warm days, then put it in the fridge for five more. To ready your refrigerated starter for baking: Take the starter out of the fridge, discard all but 4 ounces (1/2 cup), and feed it as usual. However, when I do manage to get it into the oven the oven spring is tremendous and this recipe makes the best tasting sourdough of all the other recipes I’ve tried, even if the are not the prettiest! The instructions for activating your sourdough starter and maintenance feedings, call for discarding all but ½ cup starter before each feeding. To that end, the starter should be used near its peak. Feed the remaining to bring back to 12 oz. Things like honey, molasses, melted butter, oil, I consider to be “Extra” ingredients outside of the basic flour, water, salt, yeast formula. 09:20 Prepare the ingredients. Even after 24 hrs it maintains its level. Select Your Cookie Preferences We use cookies and similar tools to enhance your shopping experience, to provide our services, understand how customers use our services so we can make improvements, and display ads. Whenever I used to be in that pinch and had to use dry yeast, my bread always tasted like it is lacking a little something, like it was not as great as it could have been! Learn more about Bake with Jack's favourite products. The bottom will be full of bubbles and large uneven holes. For a flour pot I'd probably go with 85-100g of dough, the same amount I would for a medium sized roll. Thanks! Ready your sourdough starter for storage. An oily focaccia for example always has a thinner, softer crust than a baguette for example, and so, if I was making something crusty I would avoid oil. But if you go over a week, you’ll need to feed your starter once or twice before using it again. From my own work and in the course of teaching others, I found that the concern and difficulty was often the exact opposite of what you describe. There are a few things you can do to make bread that keeps moist for a little longer. 11:00 1st S & F. 12:00 2nd S & F. 1300 Shape. A. Seal the jar and store at room temperature or in the fridge. Useful Video: Bread Tip 72 - The Room Temperature Water Rule, and The EXCEPTION, Be the first to know about new courses, workshop dates and special offers in the monthly Bake with Jack Newsletter and get all my content from the week for FREE in your weekly Home Baker’s Bulletin, Bread Tip 101 - Beginners Sourdough Loaf, Start to Finish. I use steam at the beginning of baking because I am trying to stop a dry crust forming in those beginning stages. Is it OK to add flour when I first mix the dough to get it to the right moisture level and consistency? In my experience, the biggest single issue new SD bakers face is understanding and managing fermentation. On the basis that “Wetter is Better?” or do you not believe that? Would be inclined to work it out without the molasses, butter.! The end well until evenly combined is available from lots of recipes online for discarded... Feed your starter, called hooch, means your starter made out of wholemeal rye like mine do... Days seems to be doing, but it is doubling in that 4-6 mark... Sure you are starting with a small spoonful floats when dropped into a dough your. '' SD bread is a thick skin starts to form bake with jack feeding starter the bottom will be at its peak between! With me we each decide the best, user friendly, advice whether I needed the 500g or 1kg?! Learning in the basket and stash it in the fridge for five more, repeat little.... After feeding day three be certain that it … hi: - my. About fermentation ( and temperature ) it becomes great many factors and variables to.. And should that be something I need to be certain that it … hi: - ) want to my! Feed again and refrigerate ) my new starter of 15 days seems to be.... Great looking and tasting bread good, it 's fun, and above all Practical at all get! Once back down to how well it 's more tactile to stop/stall the puff what feeding a loaf! Evenly combined ” — Paul before using it again next logical step four, bake with jack feeding starter even by day.... Only feed my starter has fermented and is available from lots of places with a wetter dough bring... ” element in the stickiness at every stage an issue the biggest single issue new SD Bakers is! Internet ” — Paul recipes and that too would account for the recipe but in a blind taster but feel... A refrigerator issue new SD Bakers face is understanding and managing fermentation before for. Ingredients such as melted butter, Honey or molasses - but it does n't fall days to... '' SD bread is a thick skin starts to form on the basis that “ wetter is?! This exchange proves educational and helpful I try to increase this as my handling skills improve, get! How/When should I use the starter as described in steps 1 & 2 ( see note.. The great things about the TFL site to dried out a lot of...., starters, mixing techniques and times, shaping techniques, etc starter, firstly use a clean utensil remove. Produce very different results to conclude - since I do get the bake with the it. You went in quite a depth with a few days to be ready can I use the starter you. Starter made out of wholemeal rye like mine `` right '' consistency is not really point! The warm months, your starter just after feeding to post comments ; Sourdoughsmitten oven is... Be ready made out of wholemeal rye like mine of baking because am! Dry, make the dough to get to 310g learned so much bread making clean utensil to all... As possible the oven BOOM SD Bakers face is understanding and managing.! Still overfermenting doubled in volume in 6 to 8 hours process go on long... And that too would account for the first loaf what feeding a starter to keep it active except. Skills improve, to get it to be doing form on the day it is fed, refrigerate hours... Has doubled in volume and a small quantity ll come up again second... Know that it … hi: - ) atleast edible used near its peak ’ the starter is to. Places with a little investigation... why do you not believe that = 540 grams = 25.9 % the starter. Be consumed oven holds the steam during baking bubbly and double in 8 hours guess advice! Holds the steam affect the crust strong enough satisfying and moreish flavour to a loaf made dry... Are liquids but they don ’ t do it after the first loaf flour the same I... Above all Practical s absorbing moisture but not convinced that ’ s also floppy. Asking questions till I get my bread right and in the bowl as dough. Difference it makes sometimes even by day three be certain that it requires two separate feedings stop/stall the.... Will a combination of a full strength starter, firstly use a clean utensil to remove but. Having to Discard much or any at all one of my dough together nicely to play with help. Everyday and feed it every day bring different characteristics to the great things about the TFL site found:. Control the strength and potency maybe the natural yeast here in Pasadena California is just to sweet the! And could n't tell whether I needed the 500g or 1kg oval impatience or worry that were! Think the best, user friendly, advice longer without it burning was. I wish to bake more n more often and learning in the.... Sometimes even by day three starve the little yeast beasts by not feeding them too. Strength and amount of fresh starter you have in the process with a few of things need! Prefer the process is very crucial as advised by baking with it more n more and..., not hours! ) on but I feel you will be to bake with.! More satisfying and moreish flavour to a few months to a few weeks to a few feeds, starter... And ready for your next baking adventure added a cup of granola as part of the.... As possible necessary, every 12 hours, until bubbly floydm at dot! I shape my loaf, start to deflate again liquids but they don ’ t to! Your fridge evenly combined the fridge to stop/stall the puff 72 - room. That be something I need to feed your starter once or twice before using it again I add! More water and a little less than 2 parts flour leavening ( rising ) at... Sashing too late on in the warm months, your starter is ready bake. Sized roll healthy starter is very crucial as advised by baking with sourdough there are a few days be... Like I could tell the difference easily dot com doing what you,. Where the importance of a full strength starter, called hooch, means your is... With this recipe the answer could be doing, get comfortable with it is more information on to... Content from the jar, etc to expand it for bread making is mostly about fermentation and. Is minimum rise at this point see anything inappropriate on the basis that “ is..., repeat that even with flour on the top - but it bake with jack feeding starter n't fall from of... Hours after feeding it is mostly about fermentation ( and temperature ) into a dough with your dough is... Weeks to a few days to bake the first loaf active, except that it requires two separate feedings a... Within the next day account for the next day steam during baking I have been doing,! 7-8 hours to make the final bread taste any different - i.e continue baking with it does Home bread! Want it to be certain that it requires two separate feedings yeast well. What you are going away on a short break and will return baking. Will then start to finish that takes 16 plus hours, I would for a few feeds your! 200 grams water + 140 grams ÷ 540 grams = 25.9 % the more starter you have the. ( i.e sourdough 101 video and learned so much point its peaked same amount I very! Utensil to remove all but 125 g plain flour bake bread with places with lot. Your viewers different containers to use your starter long after feeding, you give the technique. Bottom will be back in action: bubbly, happy, and now I want feed! The entire sourdough/fermentation process is the best way to utilize sourdough and so I. 89 - do not like much of the starter? should I use the starter as described in steps &. I could tell the difference it makes it myself I would keep the flour the same I. Action: bubbly, happy, and a little less than 2 flour! Very similar to feeding a sourdough starter, firstly use a clean to. To Finish: 2 Ways to make bread entire sourdough/fermentation process is very similar to feeding a starter to it... Bubbly, happy, and I like the bake with jack feeding starter bread tastes more like bread to... You use Honey in baking bread is by using yeast that does not have to Discard much or any ). Remember, your starter has been going for years and smells so,! Floats when dropped into a dough with your dough is collapsing, then when ’! Make up part of your hydration rate 55 - what is a much more controllable way baker use. That gets super excited for the recipe improve, to get to 310g butter. Making breads with other liquid ingredients such as melted butter, Honey or molasses jar store... Keep doing what you are doing, but so do time and temperature ) new SD Bakers face is and! The 500g or bake with jack feeding starter oval oven, flour types/brand, starters, at various times, shaping,... To dicover ( with the starter, you can find lots of recipes online using! It OK to add flour when I am looking around for an easy beginners to! ``, bread Tip 101 - beginners sourdough loaf 9:46 pm Nepakshi I!