Thanks for the reply, Joe.
When you say 60% hydration on the starter, do you mean that you add 60%
water and 40% flour each time you feed it?

See, I said I was a newbee.... )

Tom

"Joe Umstead" wrote in message
...
Tom wrote:

Hi all,

I've been reading the NG for quite some time snip

I'm at a cross roads of either adding some yeast (a sacrilege) or taking
up another hobby like brain surgery (which would be easier).
Thanks to all

I feel your pain. I also try far a long time (3 years) and only now geting
bread which I like. I went to less hydration (60%) for starter, feed every
12 hours @ 75 deg.


My dough now is: 100% flour
57% water
2.4% salt
32% yeast starter @ 55% hydration
Proof for 5 1/2 hours @ 88 deg.
Bake @ 440 deg. for 45 minutes (:-)

I not sure what works but try differant things, keep good records. The
brain
surgery may be easier.

Joe Umstead