How to make a natural rye sourdough starter
and bake bread with it
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HOME->SD->MAKE A RYE SOURDOUGH STARTER ->00:00 hours->12:00-24:00 hours->24:00-36:00 hours->36:00-45:00 hours->45:00 - 60:00 hours->Bread 1->Bread 2->More Info->Q & A
      
This page will still be developed with more reference information relevant to sourdough starters and bread.

A few things I would like to point out and maybe give some food for thought at this point:

  • The difference in the two starter cultures which had practically the same starting conditions in food and temperature but behaved so totally different. Even the bread of the glass container starter showed a higher oven spring. lighter/moister crumb structure, although it could stem from the higher temperature as being the first loaf in the oven. I made another starter a few weeks ago and this behavior was even more different. It would not get sour after 25 hours of fermentation although it did rise a lot. There is a lot of variation in this process possible, although the end result is (for me so far) always a sour sour dough starter.
  • Using the 100 % rise of a dough/starter as an indication of "ripeness" - if one looks at the four times the glass starter rose 100 % until it finally collapsed and went into overripe state.
      
HOME->SD->MAKE A RYE SOURDOUGH STARTER ->00:00 hours->12:00-24:00 hours->24:00-36:00 hours->36:00-45:00 hours->45:00 - 60:00 hours->Bread 1->Bread 2->More Info->Q & A
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