I've been maintaining my starter for a few weeks now, and I think my
bread tastes pretty good. It has a sour but pleasant taste, a bit of
tang (not the astronaut drink), and when my wife doesn't force me to
use almost entirely whole grain flour, a respectable crumb, too.
Obviously I have some kinks to work out, but if the taste of the bread
doesn't change I won't mind.
The catch is that I am using my own starter, nurtured from whole grain
rye and water, so I have no concept of the particular buggers eating
and farting in my dough. Scientifically speaking, anyway. I know they
are there, and they can double a batch of dough, but how does the
bread they produce stack up against bread from Carl's starter, or one
of SF's bakeries? Not that I expect to put anyone out of business, but
I'd like to know if I am on the right track. And I have an ego to
inflate, you know.
So, what is a person to do? Do one or more of you fine bakers request
some dried starter and put it to the Pepsi challenge? Or can someone
recommend a noteworthy sourdough baker(y) in the southern CT area? Or
does someone want to say, "Son, it's not a competition. We don't love
our children because they are smarter or better looking than others;
we love them simply because they are our children." (Well, some people
do.)

Thanks,
Matt

If it tastes pretty good, then it's pretty good. Be happy!

Despite what you may fear, there really are no bread police.

Lobo
~~~~~~~~~~~~~~~~~~~
Delete the obvious to reply to me personally.
~~~~~~~~~~~~~~~~~~~

"Matt Fitz" > wrote in message
...
> I've been maintaining my starter for a few weeks now, and I think my
> bread tastes pretty good. It has a sour but pleasant taste, a bit of
> tang (not the astronaut drink), and when my wife doesn't force me to
> use almost entirely whole grain flour, a respectable crumb, too.
> Obviously I have some kinks to work out, but if the taste of the bread
> doesn't change I won't mind.
> The catch is that I am using my own starter, nurtured from whole grain
> rye and water, so I have no concept of the particular buggers eating
> and farting in my dough. Scientifically speaking, anyway. I know they
> are there, and they can double a batch of dough, but how does the
> bread they produce stack up against bread from Carl's starter, or one
> of SF's bakeries? Not that I expect to put anyone out of business, but
> I'd like to know if I am on the right track. And I have an ego to
> inflate, you know.
> So, what is a person to do? Do one or more of you fine bakers request
> some dried starter and put it to the Pepsi challenge? Or can someone
> recommend a noteworthy sourdough baker(y) in the southern CT area? Or
> does someone want to say, "Son, it's not a competition. We don't love
> our children because they are smarter or better looking than others;
> we love them simply because they are our children." (Well, some people
> do.)
>
> Thanks,
> Matt

On Feb 27, 3:25 pm, Matt Fitz > wrote:

> So, what is a person to do?

Well... how many different ways have you expressed the same formula?

For instance... let's say your finished dough is: 1000 grams flour,
680 grams water, 20 grams salt. Pretty standard stuff. Which method
works best?

Warm ferment?
Cool ferment?
Wet stage build?
Straight dough build?
Pre-ferment build?

Fine flour?
Coarse flour?

Matt Fitz wrote:
> I've been maintaining my starter for a few weeks now, and I think my
> bread tastes pretty good. It has a sour but pleasant taste, a bit of
> tang (not the astronaut drink), and when my wife doesn't force me to
> use almost entirely whole grain flour, a respectable crumb, too.
> Obviously I have some kinks to work out, but if the taste of the bread
> doesn't change I won't mind.
> The catch is that I am using my own starter, nurtured from whole grain
> rye and water, so I have no concept of the particular buggers eating
> and farting in my dough. Scientifically speaking, anyway. I know they
> are there, and they can double a batch of dough, but how does the
> bread they produce stack up against bread from Carl's starter, or one
> of SF's bakeries? Not that I expect to put anyone out of business, but
> I'd like to know if I am on the right track. And I have an ego to
> inflate, you know.
> So, what is a person to do? Do one or more of you fine bakers request
> some dried starter and put it to the Pepsi challenge? Or can someone
> recommend a noteworthy sourdough baker(y) in the southern CT area? Or
> does someone want to say, "Son, it's not a competition. We don't love
> our children because they are smarter or better looking than others;
> we love them simply because they are our children." (Well, some people
> do.)
>
> Thanks,
> Matt

I go by what folks comment when they eat it. I have one tenant that
spent time in San Fransisco who says mine tastes 'right' to him. Same
for friends of my parents who are well traveled.

Mike
Some bread photos: http://www.mikeromain.shutterfly.com

On Feb 28, 10:33 am, Will > wrote:
> On Feb 27, 3:25 pm, Matt Fitz > wrote:
>
> > So, what is a person to do?
>
> Well... how many different ways have you expressed the same formula?
>
> For instance... let's say your finished dough is: 1000 grams flour,
> 680 grams water, 20 grams salt. Pretty standard stuff. Which method
> works best?
>
> Warm ferment?
> Cool ferment?
> Wet stage build?
> Straight dough build?
> Pre-ferment build?
>
> Fine flour?
> Coarse flour?

Until I have more data (i.e., loaves of bread) I am trying to limit
myself to one consistent method. I have been using something like the
Detmold 3-stage. So far the taste has been consistent. My wife's
penchant for whole grain has me trying predominantly whole grain rye,
so overall shape and crumb are my challenges at the moment. I have
read the weight of such dough means it usually works better in a pan.
Maybe I'll try that.
Matt

On Feb 28, 9:27 pm, Matt Fitz > wrote:

> My wife's penchant for whole grain...

I'm betting your wife would like this... it's a Poilane-style formula
that Kenneth posted here a long time ago. I've been making it for
several years. It's rather good.

Day 1, 9:30pm 474g Water + 120g starter + 236g coarse whole wheat,
ferment at 69F.

Day 2, 7:30am add 65g coarse rye, 254g KA AP flour, 170g whole spelt
flour, 20g salt.

Knead fully, then refrigerate 24 hours. Then, form boule, ferment at
69F for 5 hours.

Slash, then bake at 490F for 35 minutes, the first 15 minutes with
steam...

...
> I go by what folks comment when they eat it. *I have one tenant that
> spent time in San Fransisco who says mine tastes 'right' to him. *Same
> for friends of my parents who are well traveled.
>
> Mike

So you have someone who depends on you for a roof over his head and
you trust his word? He isn't likely to tell you it tastes like crap.
lol. Jees Mike, if you need other people to tell you your bread is
right there's something wrong somewhere. Ever read 'The Emperors New
Clothes'?

Jim