Revisionist Baking Method Monday
7/4/2016 07:33:58 pm
Hmm. So what's basically happening is that the extra flour creates a sort of slow-feed arrangement for the sourdough culture? Sort of like a slow-release feed-bag? fascinating.
Sido
7/6/2016 09:55:41 am
Yes basically, hydration is necessary for fermentation.
Paige
9/1/2016 07:22:45 am
So how much of a firm levain star ball do we need to make sourdough bread? I have a bread machine and didn't see any 'regular'/basic sour dough recipe
Sido
9/1/2016 07:54:32 am
1/2 cup firm levain per loaf of bread. Here's a link to how I make a steamed rye loaf that'll show the process. I've never used it in a bread machine, but when you mix the firm levain into flours and add water and let it ferment 12 hours you will be able to go ahead with bread baking.
Raea
10/15/2016 10:21:17 am
Just beginning my starter today for final goal Injera. I used 1/2 Sorghum, 1/2 Potato Starch as I did not see how much of each? Too much P.S.?
sido
10/17/2016 07:37:55 am
Hi Raea,
Raea
10/18/2016 06:47:15 pm
Too much liquid when at the Balls Stage...added more flour but still too soft as they lie molding together in the Jar😬They're in the frig though, and I have a good cup left in Starter bowl...not sure if I should go forward with Injera? Or ?
Sido
10/19/2016 07:05:31 am
Yes, go ahead with making the injera. If your starter smells sour you are good to go. The balls ratio is 1 1/2 cup flour to 1/2 cup liquid. The first time you might need 2 cups flour to 1/2 cup liquid. More flour is ok, because it gives the starter more to eat, and slows down the fermentation process in the fridge. Keep me updated, excited for you. Comments are closed.
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AuthorHi I'm Sido Maroon, |