Hi, I've been happily using a starter of my own to bake almost daily for
about a month now. It's been fine, but today, after the first (long) rise, I
shaped it and put it to rise for the second go, and it didn't. Or rather it
did, just sideways instead of up, and it kind of fell apart instead of
evenly expanding as usual. You can see it has ripped and fallen into several
bits. I've put it in to bake as I need bread for tomorrow, but I don't
know...
Can anyone help?
Thanks.
Nat.

"Nat" wrote in message =
...

... it (rose), just sideways instead of up, and it kind of fell apart =
instead of
evenly expanding as usual. You can see it has ripped and fallen into =
several
bits. ...

If you post or send me a valid email address, I will tell you what I =
know about
bread "going to rags" and how it can be avoided.

--=20
Dick Adams
firstname dot lastname at bigfoot dot com

"Dick Adams" wrote in message
...

"If you post or send me a valid email address, I will tell you what I know
about
bread "going to rags" and how it can be avoided.

Thank you, Dick, could you not post it here, or at least a link to it?
Nat.

On Tue, 8 Jun 2004 12:14:13 +0000 (UTC), "Nat"
wrote:



Hi, I've been happily using a starter of my own to bake almost daily for
about a month now. It's been fine, but today, after the first (long) rise, I
shaped it and put it to rise for the second go, and it didn't. Or rather it
did, just sideways instead of up, and it kind of fell apart instead of
evenly expanding as usual. You can see it has ripped and fallen into several
bits. I've put it in to bake as I need bread for tomorrow, but I don't
know...
Can anyone help?
Thanks.
Nat.

You over-proofed. The sourdough breaks down the gluten after a
time, and the bread falls apart.
I use a very short (30-60 minute) first rise , to avoid this.

Please do not reply to my email. Reply, if necessary, to the
group. That is what usenet is all about.

So very true! Are you also on the KAF circle? The "Dick Adams" seem familar.
If there are too many answers they are too far from the subject........Marjorie

"Ripmarge" wrote in message=20
...

Are you also on the KAF circle?

I do not know what that is. I used to be a Kafka fan. But that was
before I turned into a cockroach.

The "Dick Adams" seem familar.

It is a common name. There are probably several hundred in the
U.S. of A. and Canada, but not too many in Mexico.

If there are too many answers they are too far from the subject

I am writing that down. It may come in handy some time as a tag
line. What is its significance?

My favorite bread recipe has been just been posted at
http://home.att.net/~carlsfriends/dickpics/billowy.html
It has been tested by several people, including Ulrike.
But if you click quick, you may be the first to see it in
its new public place.

I used to do it with a single rise, but I have finally come into
agreement with most other bread makers that the loaves can
be improved by a mid-rise reshaping/tightening up. Still I do
it with no "steam" nor "stone" nor preheated oven.

As the A-man has pointed out, the first rise can not be too
long, as the dough tends to self-destruct as it rises.

--=20
Dick Adams
firstname dot lastname at bigfoot dot com

I really do not know how this thing works, I mean this "forum". I think I
read the name Dick Adams on "Chef2Chef", but I have been surfing anything about
bread orsourdough and lose my place.
When someone asks a question on a forum so many people answer that the subject
does get lost after 5 or 6 answers

Hello,

I am just getting interested in sourdough and have been reading
all day, then i came across your problem. From what i understand
it takes days for the aging (feeding )process, and since you use
it "EVERY DAY", i donot think you are giving the mother starter
time to age (feed). Is such a thing possible?
www.paminifarm.com
+ + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + +
"Nat" wrote in message ...
Hi, I've been happily using a starter of my own to bake almost daily for
about a month now. It's been fine, but today, after the first (long) rise, I
shaped it and put it to rise for the second go, and it didn't. Or rather it
did, just sideways instead of up, and it kind of fell apart instead of
evenly expanding as usual. You can see it has ripped and fallen into several
bits. I've put it in to bake as I need bread for tomorrow, but I don't
know...
Can anyone help?
Thanks.
Nat.

"Paminifarm" wrote in message =
om...

I am just getting interested in sourdough and have been reading
all day, then i came across your problem. From what i understand
it takes days for the aging (feeding )process ...=20

The problem mentioned was that the bread rose "sideways instead of up,=20
and it kind of fell apart instead of evenly expanding as usual ... "

That is most likely due to too much aging of some stage or stages prior
to the final rise.

SF SD bread was (and maybe still is somewhere) baked three times
daily from a mother sponge which was procreated by doubling its=20
amount with appropriate amounts of flour and water each eight hours.

Most home bakers slow the starter down by refrigerating it, since few
will wish to feed their starters or sponges three times daily.

Here is some good information for you:
http://www.nyx.net/~dgreenw/howshoul...tarterfor.html


--=20
Dick Adams
firstname dot lastname at bigfoot dot com