Hey Guys

I've been using the ratio below to make my bread. I also have been feeding just 24 hours, actually it's something my wife has taken over, I just tweak what we do lately.

1/8 c starter
4c Water
2c Water
18 Hour rise time
Cooked in hot Dutch oven

She does another soft bread, cooked open on a cookie sheet, with baker's yest, and we're trying to start doing it with sourdough. Ideally we're hoping to be able to start it in the morning and let it rise, but we really just want it to be light and fluffy. The Dutch oven bread is chewy and hearty, but the kids and I love it better than this one.

We tried one loaf on the pan, and it was OK. I was thinking about it this morning, and started wondering if we should go from 24 hour feeds to 12 hour feedings.

So here's my poll question

1) How often do you feed when it's not in the fridge?
2) For your basic pure flour loaf, how much water and flour?
3) How long do you let it rise, please mention kneading and
4) Do you monitor temp, if so how and where do you heat it?

Happy Baking.

On Wed, 9 Nov 2011 02:44:59 -0800 (PST), Robert Zaleski
> wrote:

>Hey Guys
>
>I've been using the ratio below to make my bread. I also have been feeding just 24 hours, actually it's something my wife has taken over, I just tweak what we do lately.
>
>1/8 c starter
>4c Water
>2c Water
>18 Hour rise time
>Cooked in hot Dutch oven
>
>She does another soft bread, cooked open on a cookie sheet, with baker's yest, and we're trying to start doing it with sourdough. Ideally we're hoping to be able to start it in the morning and let it rise, but we really just want it to be light and fluffy. The Dutch oven bread is chewy and hearty, but the kids and I love it better than this one.
>
>We tried one loaf on the pan, and it was OK. I was thinking about it this morning, and started wondering if we should go from 24 hour feeds to 12 hour feedings.
>
>So here's my poll question
>
>1) How often do you feed when it's not in the fridge?
I take it out the night before, throw away the hooch, add a
couple of tablespoons of flour and enough water to make a sticky mess.
Next morning it should have risen up the container (I use glass)
>2) For your basic pure flour loaf, how much water and flour?
For my dough, I use aprox 1/3 in volume of water/starter for
the amount of dough I want. ie, for 900 grams of dough, I would pour
out my starter (keeping a bit for the fridge, and add enough water to
make it 300 ml, then add salt/sugar and then flour until it becomes
dough. Amount of flour varies, some "suck up" more water. Note that
900 grams of dough will not yield 900 grams of bread, it loses weight
in the baking process
>3) How long do you let it rise, please mention kneading and
Anything up to 12 hours, press it with your finger, if it
jumps back it's not ready yet.
>4) Do you monitor temp, if so how and where do you heat it?
I live in Brazil. Room temperature ATM around 33 c. Not a
problem for the bread. Just for humans.
[]'s
>
>Happy Baking.

"Robert Zaleski" > wrote in message
news:14484176.954.1320835499610.JavaMail.geo-discussion-forums@yqff21...
> Hey Guys
>
> I've been using the ratio below to make my bread. I also have been
> feeding just 24 hours, actually it's something my wife has taken over, I
> just tweak what we do lately.
>
> 1/8 c starter
> 4c Water
> 2c Water
> 18 Hour rise time
> Cooked in hot Dutch oven

Sounds kind of soupy to me. I'd thicken it with a bit of flour if I were
you.

Sorry, The devil made me duit! <g>

On Nov 9, 1:44*am, Robert Zaleski > wrote:
> Hey Guys
>
> I've been using the ratio below to make my bread. *I also have been feeding just 24 hours, actually it's something my wife has taken over, I just tweak what we do lately.
>
> 1/8 c starter
> 4c Water
> 2c Water
> 18 Hour rise time
> Cooked in hot Dutch oven
>
> She does another soft bread, cooked open on a cookie sheet, with baker's yest, and we're trying to start doing it with sourdough. *Ideally we're hoping to be able to start it in the morning and let it rise, but we really just want it to be light and fluffy. The Dutch oven bread is chewy and hearty, but the kids and I love it better than this one.
>
> We tried one loaf on the pan, and it was OK. *I was thinking about it this morning, and started wondering if we should go from 24 hour feeds to 12 hour feedings.
>
> So here's my poll question
>
> 1) How often do you feed when it's not in the fridge?
> 2) For your basic pure flour loaf, how much water and flour?
> 3) How long do you let it rise, please mention kneading and
> 4) Do you monitor temp, if so how and where do you heat it?
>
> Happy Baking.

Hi there,

For feeding my starter I dump out all but about a Tbsp or so, dissolve
it 1/3 cup water and add 1/2 cup flour.

For bread I will feed that amount of starter 2/3 cup water and 1 cup
flour the night before. If I want a larger batch of bread, it will be
1c water and 2c flour.
The next morning I add:
1 egg
1/4 c olive oil
1/4 c sugar
1/2 t salt

All measurements are approximate.... I don't actually <measure> any of
that except to count how many seconds it takes to pour something.

Stir everything together, then add about a cup of flour and mix it in
until the batter gets thick

Clear the counter and make a "pad" of flour from about two or three
cups - approx an inch deep and about 12 - 14" wide, pour the starter
onto the flour and start to fold the edges in on itself. Soon you
will have collected enough flour for some proper kneading, which for
me takes about ten minutes.

shape into loaves, let rise for about 3 hours, and bake. I use a gas
range - put the pans in, and let it start from a cold oven - 350
degrees for about 45 minutes or until good and brown.

Mind you, I'm not into an assertively sour bread.... so this recipe
will give it a fairly light flavor as far as sourdough goes... but the
texture and crust are good.

To answer questions one and four: I feed about every 12 hours when the
starter is out of the fridge, since this seems to keep it the most
active. I don't monitor temps either, except to set the starter bowl
on a range top with pilot lights.

Thanks to all on this forum who got me started on sourdough a few
years ago - still keeping up with it.

Stacey

On 2011-11-09 10:44:59 +0000, Robert Zaleski said:

> Hey Guys
>
> I've been using the ratio below to make my bread. I also have been
> feeding just 24 hours, actually it's something my wife has taken over,
> I just tweak what we do lately.
>
> 1/8 c starter
> 4c Water
> 2c Water
> 18 Hour rise time
> Cooked in hot Dutch oven
>
> She does another soft bread, cooked open on a cookie sheet, with
> baker's yest, and we're trying to start doing it with sourdough.
> Ideally we're hoping to be able to start it in the morning and let it
> rise, but we really just want it to be light and fluffy. The Dutch oven
> bread is chewy and hearty, but the kids and I love it better than this
> one.
> We tried one loaf on the pan, and it was OK. I was thinking about it
> this morning, and started wondering if we should go from 24 hour feeds
> to 12 hour feedings.
>
> So here's my poll question
>
> 1) How often do you feed when it's not in the fridge?
> 2) For your basic pure flour loaf, how much water and flour?
> 3) How long do you let it rise, please mention kneading and4) Do you
> monitor temp, if so how and where do you heat it?
>
> Happy Baking.

That seems like a boatload of water. Is that recipe correct?

On 2011-11-09 10:44:59 +0000, Robert Zaleski said:

> Hey Guys
>
> I've been using the ratio below to make my bread. I also have been
> feeding just 24 hours, actually it's something my wife has taken over,
> I just tweak what we do lately.
>
> 1/8 c starter
> 4c Water
> 2c Water
> 18 Hour rise time
> Cooked in hot Dutch oven
>
> She does another soft bread, cooked open on a cookie sheet, with
> baker's yest, and we're trying to start doing it with sourdough.
> Ideally we're hoping to be able to start it in the morning and let it
> rise, but we really just want it to be light and fluffy. The Dutch oven
> bread is chewy and hearty, but the kids and I love it better than this
> one.
> We tried one loaf on the pan, and it was OK. I was thinking about it
> this morning, and started wondering if we should go from 24 hour feeds
> to 12 hour feedings.
>
> So here's my poll question
>
> 1) How often do you feed when it's not in the fridge?
> 2) For your basic pure flour loaf, how much water and flour?
> 3) How long do you let it rise, please mention kneading and4) Do you
> monitor temp, if so how and where do you heat it?
>
> Happy Baking.

Whoops! Robert, I almost forgot to respond to your questions!

> 1) How often do you feed when it's not in the fridge?
Every 12 hours depending on ambient temp - less in the Winter months -
Michigan, USA

> 2) For your basic pure flour loaf, how much water and flour?
100% hydration, depending on what's going on with the condition of starter:
25% all purpose flour (KA)
25% rye (KA)
50% spring water

> 3) How long do you let it rise, please mention kneading and
Six hours then into fridge€¦ Just a folding stir. I feel okay storing it
for a week. Then on the counter overnight, feed as in #2, six hours
later - back in the fridge...

> 4) Do you monitor temp, if so how and where do you heat it?
No. I can guage by appearance. Time and playing around will teach.

-Paul