Really glad wordloaf is coming back!!! I struggled a bit to get my first starter going, but thanks to all the helpful tips from your original posts, I now have two healthy starters! Snagging a rare bag of AP from Whole Foods that they had bagged up from their bakery during the pandemic shortage in the spring seemed to do the trick, and got my second starter to a healthy point weeks ahead of the first one I started from an older bag of King Arthur AP that I had stored in the pantry from pre-pandemic times. I like to think the whole foods flour had some of their bakery's yeast hanging around ... maybe? Making a fresh loaf every week has been a major highlight of working from home these last several months ... really excited to see what you have in store for us!
Hope you are doing well. 20 years gluten free, now I'm eating imported wheat flour (Caputo 00 for now) with impunity. It's not the gluten - stupid!, rather our Soilent Green flour. Tried some sourdough earlier this year, to mixed results. Hoping to learn more and do better! Super Peel production suffered severely from Covid, but is making a comeback!
So great to have you back! I baked my first ever sourdough back in March/April and have been cranking out 2-3 lovely loaves per week ever since! I now self-identify as a bread baker; although just a one-trick pony (sourdough boule) for now! Looking forward to learning more...
Thanks for the post -- I wonder if you could elaborate a bit more on why you're saying to put the starter in the fridge after it has risen. Another guide -- I can't remember where to be honest -- said to put it in the fridge about a half hour after mixing. The mix might have been different than what you're suggesting, too, I think less starter and more flour (20g starter & 100g each water and flour). Would you change your suggestion and put it in the fridge sooner if your starter were half rye and half AP?
Do you refresh (re-feed with flour and water) your starter each time you use it for baking? I haven't done this all summer, but have seen other recipes that say to refresh when using it to bake.
Not exactly! I have not refreshed it immediately after using it for baking. I have taken what I needed for the recipe and then refrigerated the remainder. Then I took it out of the fridge at least once a week and fed it and either put it back in the fridge or used it and then put it back.
I know I am being obtuse but I feel a bit confused. Once my tiny sourdough was mature I started a process of feeding two jars and leaving it overnight where it tripled in volume by morning. I used one for baking and put one in the fridge. I have had excellent baking results. When I baked again (usually about two weeks) I repeated this feeding overnight. I quit keeping discard as I didn't use it. I now understand that if I put in the refrigerator when it doubles, I can use it out the fridge without feeding if I use it within a week. I think I will convert to the double volume and fridge method as it allows me to use cold storage. But my question is whether convenience is the only reason to do this or is there another reason?
Good to see you! Funny thing, I just looked this info up yesterday and the bake-off begins today. 41* in MN. Perfect baking days.
Welcome back! So excited to see what's next!
Really glad wordloaf is coming back!!! I struggled a bit to get my first starter going, but thanks to all the helpful tips from your original posts, I now have two healthy starters! Snagging a rare bag of AP from Whole Foods that they had bagged up from their bakery during the pandemic shortage in the spring seemed to do the trick, and got my second starter to a healthy point weeks ahead of the first one I started from an older bag of King Arthur AP that I had stored in the pantry from pre-pandemic times. I like to think the whole foods flour had some of their bakery's yeast hanging around ... maybe? Making a fresh loaf every week has been a major highlight of working from home these last several months ... really excited to see what you have in store for us!
Glad to see you’re back; hope you and yours are well!
Hope you are doing well. 20 years gluten free, now I'm eating imported wheat flour (Caputo 00 for now) with impunity. It's not the gluten - stupid!, rather our Soilent Green flour. Tried some sourdough earlier this year, to mixed results. Hoping to learn more and do better! Super Peel production suffered severely from Covid, but is making a comeback!
So great to have you back! I baked my first ever sourdough back in March/April and have been cranking out 2-3 lovely loaves per week ever since! I now self-identify as a bread baker; although just a one-trick pony (sourdough boule) for now! Looking forward to learning more...
Thank you, Andrew. I had been mistreating my starter, and did not know why!
Thanks for the post -- I wonder if you could elaborate a bit more on why you're saying to put the starter in the fridge after it has risen. Another guide -- I can't remember where to be honest -- said to put it in the fridge about a half hour after mixing. The mix might have been different than what you're suggesting, too, I think less starter and more flour (20g starter & 100g each water and flour). Would you change your suggestion and put it in the fridge sooner if your starter were half rye and half AP?
Do you refresh (re-feed with flour and water) your starter each time you use it for baking? I haven't done this all summer, but have seen other recipes that say to refresh when using it to bake.
Not exactly! I have not refreshed it immediately after using it for baking. I have taken what I needed for the recipe and then refrigerated the remainder. Then I took it out of the fridge at least once a week and fed it and either put it back in the fridge or used it and then put it back.
After feeding it is important to leave the starter out for a few hours or can it be out right in the fridge?
I know I am being obtuse but I feel a bit confused. Once my tiny sourdough was mature I started a process of feeding two jars and leaving it overnight where it tripled in volume by morning. I used one for baking and put one in the fridge. I have had excellent baking results. When I baked again (usually about two weeks) I repeated this feeding overnight. I quit keeping discard as I didn't use it. I now understand that if I put in the refrigerator when it doubles, I can use it out the fridge without feeding if I use it within a week. I think I will convert to the double volume and fridge method as it allows me to use cold storage. But my question is whether convenience is the only reason to do this or is there another reason?
Pls make it easy to print a recipe or guide
Your site is GREAT, but another is www.theperfectloaf.com. Very complimentary to yourd.