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Sourdough (rec.food.sourdough) Discussing the hobby or craft of baking with sourdough. We are not just a recipe group, Our charter is to discuss the care, feeding, and breeding of yeasts and lactobacilli that make up sourdough cultures. |
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Hey guys,
I've been baking with sourdough for a little while now, and have pretty much gotten the hang of working with my whole wheat starter, though I do usually use the same recipe every time. Anyway, the King Arthur Whole Grain Baking book that I have been using has a recipe using a spelt starter, so I made one from scratch, and that went well; within a few of days it was bubbling up quite nicely. So I tried making the bread. The recipe calls for one tablespoon levian to be mixed up with 1 cup spelt flour and 1/2 cup unchlorinated water, and left overnight at room temperature. The next day, the levian is supposed to be bubbly and expanded. However, the next day there was barely any activity. I decided to leave it be, and see what happened, and after about another 12 hours, it did look bubbly. Of course, then I didn't have time to bake. What went wrong? Could it be: a) that too small an amount of starter was used? To me, a tablespoon seemed a pretty small amount...The other breads I've made have used more, even the ones left overnight. b) the (possibly) too cool temperature of the room? It's winter here in montreal, and I have baseboard heating... c) something else??? What should I do next time? Should I: a) use more starter? If so, how should I adjust the liquid/flour content of the recipe? b) expect the pre-ferment to take twice as long? Will this make the bread really sour? c) use a different recipe altogether? (suggestions...) Any help is greatly appreciated. Thanks, Sarah |
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Sarah wrote:
> Hey guys, > > I've been baking with sourdough for a little while now, and have > pretty much gotten the hang of working with my whole wheat starter, > though I do usually use the same recipe every time. > > Anyway, the King Arthur Whole Grain Baking book that I have been using > has a recipe using a spelt starter, so I made one from scratch, and > that went well; within a few of days it was bubbling up quite nicely. > So I tried > making the bread. The recipe calls for one tablespoon levian to be > mixed up with 1 cup spelt flour and 1/2 cup unchlorinated water, and > left overnight at room temperature. The next day, the levian is > supposed to be bubbly and expanded. > > However, the next day there was barely any activity. I decided to > leave it be, and see what happened, and after about another 12 hours, > it did look bubbly. Of course, then I didn't have time to bake. > > What went wrong? > > Could it be: > a) that too small an amount of starter was used? To me, a tablespoon > seemed a pretty small amount...The other breads I've made have used > more, even the ones left overnight. > > b) the (possibly) too cool temperature of the room? It's winter here > in montreal, and I have baseboard heating... > > c) something else??? > > What should I do next time? > > Just go with your regular whole wheat recipes which worked for you and if things need to be changed because something does not work out, go from there. And - why grow a "specialized" spelt starter if you have a whole wheat going? I'd grow it - if it's a full grain wheat - on spelt, case closed. The points you made - too little, too cold could be a cause. Maybe just being a new starter and untested if it works is another point to look at. Sam |
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