"TG" > wrote in message
oups.com...
>
> Todd K. wrote:
>> In an effort to have a firmer dough at bake time, I tried the "no
>> knead" technique. I still ended up with gloopy dough that would not
>> hold its shape after forming into boules. .....> Thanks,
>>
>> Todd K.
>
> HI Todd,
>
> I had exactly that problem when I switched to continuous propagation of
> my starter. I thought I was doing exactly what I'd been doing for
> years, but I quickly realised after a few bakes that my starter was
> slowly starving to death. So I did some reading and some experiments
> and based on what I'd read from Samartha and Dicky I started feeding my
> starter in the same way that they suggested feeding the final dough. I
> give the new dough a 20-25% inoculation of starter every twelve hours.
> So you really only knead a teaspoon or two of starter to end up with
> two or three large loaves in 36 hours. It makes the best bread I've
> ever made. I don't use a sponge anymore. Maybe Samartha's DM3 method
> gives better flavour I don't know, it sounds a bit too involved for me
> or what Dicky does is better I don't know. I have to say I just skim
> over when I see floz (Sorry Dicky). Anyway. The short of it. Feed your
> starter more, a lot more.
>
> I don't think it's anything to do with your kneading.
>
> TG
>

TG do you really think Todd's problem is this deep? I let my starter develop
for 16 -18 hours (using about a cup of it in a 2 loaf recipe) and still I
can get my boules firm enough to hold their shape and rise well above the
density he describes, even using the no knead technique.

hutchndi