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[Joric]

Oh, and if you just need the sour environment - you can use vinegar, sour milk or yoghurt No sourdough needed.

So let's say you want to use rye flour in your dough - just add some vinegar when mixing. I would start to experiment with 20g 5% vinegar for 500g flour. Up to 25% rye can be used that way, so in this case you could go max. 375g wheat + 125g rye flour. I did this and it worked find. No experience with sour milk and yoghurt as I tried to make vegan bread.

Even pure wheat breat profits from a little acid - even lemon juice or orange juice works. The dough should feel a tad more elastic/rubber-like when kneading and folding.

IF you got spare sourdough - even when baking with yeast only - throw in a small amount (1-2 tee spoons) of active sourdough (starter) as it adds some acid and some flavour.

Happy baking!

[Joric]

Fresh from the oven. Wheat&Spelt bread with sourdough and yeast water. 60h proofing.

[Mambopoa]

Looking good Jor

I have some starter being fed today, going to see if it works tomorrow.
If it goes OK will post photos.

Did some Pizza today, was really nice, just did a third of the recipe and works well.
Will try and post that soon too.

[Joric]

Ah, Pizza. I am not good at that. Read about it, sounds easy, but isn't. Dough came out fine (from the feel/look), but I didn't manage to produce a nice round and thin pizza shape and get the pizza into the oven, undamaged.

Comes down to practise i guess...

[Mambopoa]

Forgot to post earlier:

[Mambopoa]

Houston, we have a problem.
Loaded up too jars, same starter, but different flours.
If they get to the weekend, I will try and bake them.



Ooops,

But it does show they are active.

I use these cheap jars, as they have a hard plastic seal.
Enough to keep liquid in etc, but not good enough under pressure.
The ones I have with the soft rubber seal I use for sauces etc.

[Joric]

The pizza looks good! It's rather heavy loaded by italian standards. Did the dough held in the middle? Or was it soaked up badly? Good to know: napoli-style pizza is not crusty and "stiff/hard" in the middle, but very thin.

Younger sourdough is kinda unpredictable, even if you use the same water and flour. In the first few weeks you can get everything from heavy explosions - I am talking 5x volume and more in a short time - to "playing dead" for many days. Keep feeding it on a regular base and it will get more and more predictable.

Adding more variable parameters like different kind of flour makes things even more complex and unpredictable. Rule of thumb: don't close the lid completely within the first 2 months. In the first few weeks just put it on the jar, later close it just a tiny bit to allow easy pressure compensation. I started my first rye sourdough in January and I close the lid about 60-70% now and I am quite confident, that things will go well.

Good luck with the baking!

[Mambopoa]

Pizza was good throughout, I had it a little thicker than I normally would, as I wanted to use all the dough and rolled it out to the right size for the oven.

It was all my fault for simply filling up the pots too much, these are some of my old starter I have split off last weekend. 

As you read by the labels, this is my was of experimenting every so often and watching what happens.
As flour is still not always in the shops, I got some whole wheat and that is what I am looking at here.
The results so far, whole wheat has slightly more bubbles, but slightly smaller.

Will see if I get around to baking with them or not, since I will have to split more off at the weekend for the main starter in the fridge or I just make a normal loaf with the flour.

[Joric]

My daughter wanted pizza. Veggie pizza  I made the dough and stole some of her stuff to put on my pizza along with some salami and ham. This is the result. Way too thick, I have to practise on that. Giving it an oval shape I could bake 2 pieces at once. Worked well.

Then I swapped my pre-dough (poolish) for wheat sourdough and made some dough yesterday. It was a complete mess. Too wet, very sticky, no structure. I gave up working on it and put it in the fridge in the afternoon. 5°C. Guess, what I saw this morning. Doubled in size... I formed two loafs - somehow - and put them in proofing baskets - somehow. One is in the fridge, one rests on the kitchen counter. I'll try to bake it, when it's ready. Wish me luck!

[Mambopoa]

Pizza still looks nice, well could do with some meat on them, as I know you agree.

Pizza dough is one of those odd things, where you need them thinner than you think you need it.
A think crust is so thin, you think you have stretched it too far.

But I would be very happy to get one of those, say it is Chicago style, they are thicker

I look forward to see how these loaves turn out.

[Joric]

Good morning.
Baking was a disaster. First try --> pita. Then I put the 2nd loaf in a cake-tin and this one came out ok... but since I wanted bread and not a cake --> big fail. Oh well.

Read a lot about it and I believe I am on the right track now. I worked with rye and rye sourdough so far and wheat sourdough seems to be a very different beast. Where you can use lots of sourdough in a rye bread you can't / shouldn't in a wheat bread. Well... at least with the flour I use. American "strong" flour has more gluten afaik and maybe things work in another way just because of that.

I will now experiment with different percentages of sourdough in the dough to get a feeling for it. I'll keep you updated!

What about your sourdough? Did you bake with it?

/wave

[Mambopoa]

I am interested to know, what was the recipe you used when you say too much sourdough.
I have not posted before. But the one I follow is:

300g starter
500g flour
250ml water
10g Salt
10g Sugar

Mix flour, starter,, sugar and salt. (I tend to use mixer with dough hook for ease, then hand knead at the end to get a feel what it is like)
The add small amounts of water until it looks right. The one I made the other week I feel had too much water.
One today, I think I used about 200ml water.

It has risen well and seem firm, I will leave it a bit longer then bake it and see.
Will update too.

[Joric]

254g rye sourdough
314g wheat sourdough
354g water
330g wheat flour (german type 550)
330g spelt flour (german type 812)
22g salt

1st test today worked better. Recipe:
75g wheat sourdough
150g wheat flour
90g water
5g salt

The dough had a completely different feel and oven spring was nice. Maybe mixing rye and wheat sourdough is a problem, too? I will find out

[Mambopoa]

Todays bread.
Nice taste, good and firm so I can spread butter. Worked well.

[Joric]

Cool - well done! Next experiment:
117g poolish wheat + yeast water
184g sourdough wheat
600g wheat flour with some spelt leftovers
340g water (I used yeast water instead)
18g salt

Dough looks and feels ok, I'll give it some more folds and then put it into the fridge.

The other 3 images are from my 1st test (see last post).