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Post by susieq on Jan 13, 2016 10:19:18 GMT -5
I don't know if you like to use grams or ounces for your weight. If you go with equal amounts then something like 4 oz of each. Keep feeding it 4 ounces everyday till you get that bubbly nice starter. I think that is a manageable amount. I don't bother discarding any starter, but others are very picky about that. It is supposed to keep the sour Taste more mild.
I think what he says about the gluten is that it will form without the vigorous kneading action that is usually done to produce the gluten. Some gluten production is necessary to help the structure and trapping bubbles.
I don't find your questions tedious. I just hope I can give some sort of answer and remember all the questions. I'm just on an iPhone so that limits what I can see as I type.
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Post by susieq on Jan 13, 2016 10:21:18 GMT -5
Yes, keep your 'mother' in the fridge as you said. Take out what's needed and feed again. Place back in fridge without any room temp fermenting.
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Post by windyindy on Jan 13, 2016 10:49:56 GMT -5
Thank you, thank you!! So glad I'm not a bother! And you have been answering my questions, no worries there After we eat up all these 'rejects' I plan to try again. Either grams or ounces are fine, my scale does both I'm glad discarding isn't something that has to be done, it'll just make it that much easier on me.
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Post by windyindy on Jan 15, 2016 10:09:40 GMT -5
I plan to start making my new starter today or tomorrow and then try that rustic bread recipe as soon as that's ready. I have a couple quick questions though. My starter is going to be 100% hydration since I'm using equal parts water/four. This recipe calls for a stiff starter at 50% hydration, will my starter still work? And I can't remember, but when I take out the 250g's of starter out of the fridge from my "mother", do I need to feed and ferment that 250 g's before mixing it into my bread? I know I need to feed the 'mother' and then put right back in the fridge after using, I plan to make at least one loaf a week, so that should work out well for feeding her =)
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Post by windyindy on Jan 15, 2016 10:13:16 GMT -5
And what is bulk fermentation again?
I'm excited but nervous to try this again, hope it all goes well this time around!
PS Can I leave the oil out or just use something besides vegetable? Olive, coconut, etc
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Post by susieq on Jan 15, 2016 14:21:33 GMT -5
The stiff 50% hydration is kind of important here. But I think it might still work. Do not feed the 250g that you remove from the mother. It is ready to use. Bulk fermentation is when you let your dough rest and ferment for the 6 hours it calls for. So, after you do the 1/2 hour turns for a total of 3 hours, then it will bulk ferment for 6 hours. Then you shape your loaf and let it rise for baking.
She does explain in her post why she prefers the 50% hydration. I am actually keeping one starter as 100% and one that is 50% hydration. That way I can use it for different loaves/recipes.
I am very happy with the results of her Rustic Loaf!
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Post by susieq on Jan 15, 2016 14:24:41 GMT -5
I think it will be fine to leave out the oil. At 2 tbsp oil per loaf you will not go over your fat limits for E meals. The dough is just over 3 lbs so it's like your making 2 regular sized loaves. I'm sure you could use any kind of fat here.
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Post by windyindy on Jan 15, 2016 14:39:29 GMT -5
Thank you so much!! I'm glad it turned out well for you! =D =D
Is it harder to care for a stiff starter? I could do like you do and have two different ones? =) I'll have to head back over to the fresh loaf to remember how to make one, unfortunately I can't remember right off hand...
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Post by windyindy on Jan 15, 2016 14:45:00 GMT -5
I'm sorry, just saw where she's talking about the starter, I'm reading it now....
Let me see if I got this right, if I feed 4oz flour, and 2oz water I'll have a 50% starter? If I do that everyday how will I know when it's "done"and ready for the fridge? I assume it doesn't get "bubbly"like the 100%? And after I use some, I feed it the 4oz and 2oz, let it sit until risen 1/3 then put in the fridge, and it's good to go until the next baking? Or do I need to feed it a bigger amount that way I don't take away too much for the next loaf? Ugh! I wish I could just wrap my head around this and figure it out...=(
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queen
Junior Member
no more hunger-no more fear
Posts: 199
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Post by queen on Jan 15, 2016 20:17:26 GMT -5
I made my second loaf, and though it did come out, it didn't rise as much as I would have liked, so it was rather heavy. But the flavor was good. I read all the links on the desem bread, and that looks like something that seems a bit more forgiving. I like the idea that the cool rise will produce a milder flavor.
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Post by susieq on Jan 16, 2016 11:04:43 GMT -5
Windyindy, For a 50% hydration she takes 200g starter, feeds 200g flour and 100g water. I took 200g of my 100% hydration and fed it this way and it was a soft ball. After letting it ferment and taking out the 250g to make the loaf I fed it again the same way. I took the mother I had left (close to 300g) and fed 200g flour and 100g water. This time I had a firmer ball that I could knead like she said. I had forgotten about letting it rise 1/3 before putting into fridge, but I did go back and read it all again and I will do it that way next time. It has risen in the fridge so I know it is active. It is not a difficult things to keep two different hydrated mothers in the fridge. I'm pretty excited about all the possibilities!
There is another loaf I made from a blog called breadtopia that is similar to the Rustic loaf. It has more rye, which I was happy about and included spices like fennel seeds, caraway seeds, anise, and orange zest. I love that flavour combination! The loaf came out beautiful! The crumb was more moist, which was not unpleasant, but my children did not enjoy it. I'm happy having it to myself! He also uses a lower % hydration for his starter. His is a white starter I just used my spelt starter. I used a fresh milled grain in place of the white flour called for in the loaf.
I'm excited to see how the Rustic Loaf turns out for you.
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Post by susieq on Jan 16, 2016 11:14:43 GMT -5
Queen, I'm glad your loaf was mostly successful. Yes, the Desem bread is very forgiving and I love the fact that the yeast formed in the starter and bread comes from the grain itself, not wild yeast from the air, I also loved that all ingredients were measured by weight which made this loaf come out consistently every time! I did play with it sometimes and adjust hydration and flour just to see how it changed. Now that I understand more about different baking techniques, like covering the loaf for the first 1/2 hour during baking to prevent the crust from setting thus allowing the bread the most oven spring possible. Then removing the cover to allow the browning.
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Post by windyindy on Jan 16, 2016 13:47:00 GMT -5
Windyindy, For a 50% hydration she takes 200g starter, feeds 200g flour and 100g water. I took 200g of my 100% hydration and fed it this way and it was a soft ball. After letting it ferment and taking out the 250g to make the loaf I fed it again the same way. I took the mother I had left (close to 300g) and fed 200g flour and 100g water. This time I had a firmer ball that I could knead like she said. I had forgotten about letting it rise 1/3 before putting into fridge, but I did go back and read it all again and I will do it that way next time. It has risen in the fridge so I know it is active. It is not a difficult things to keep two different hydrated mothers in the fridge. I'm pretty excited about all the possibilities! There is another loaf I made from a blog called breadtopia that is similar to the Rustic loaf. It has more rye, which I was happy about and included spices like fennel seeds, caraway seeds, anise, and orange zest. I love that flavour combination! The loaf came out beautiful! The crumb was more moist, which was not unpleasant, but my children did not enjoy it. I'm happy having it to myself! He also uses a lower % hydration for his starter. His is a white starter I just used my spelt starter. I used a fresh milled grain in place of the white flour called for in the loaf. I'm excited to see how the Rustic Loaf turns out for you. Awesome, thank you ever so much!! I'm going to start a 100% starter now and then feed it like you did to make it 50%. I'll let you know! I also want to try the Desem bread
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Post by windyindy on Jan 17, 2016 10:18:24 GMT -5
I started my new starter yesterday, I'm using 4oz wheat and 4oz water. I noticed that this morning when I went to feed it that the top is very dry. I covered it with a towel yesterday because I thought it still needed air at this point. Should I use plastic wrap instead?
Ps, it's not active yet either
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Post by susieq on Jan 17, 2016 18:06:06 GMT -5
Is your dish wide and more flat? I put mine in a quart jar or similar shape and just cover with a towel. It needs to be covered with a towel so that it can catch the yeast. Check that your area is not too warm or drafty. It will probably take a week till it is active enough.
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