Comments on: Handy sourdough tips

By: Weekend Bakers

Weekend Bakers — Sun, 05 Nov 2023 19:47:16 +0000

Yes, you do. If you make 3 loaves you do everything x 3, including the sourdough culture. So make a batch of pre starter x 3 , final dough x 3 and divide the batch of dough in three equal pieces at the final shaping stage.
Hope this answers your question.

Enjoy your sourdough baking!

Greetings from Holland to BC Canada

By: Lelani lundgren

Lelani lundgren — Sun, 05 Nov 2023 15:44:02 +0000

If I want to make 3 loaves do I use 20 grams each 60grams total for pre starter, if mixing all at once. Should I mix all at once or make them one at a time. Thankyou for your time and hope your family is well. First time with this starter it is going well , about to make first loaf, then onto 3 if all goes well, from Duncan British Columbia, Canada

By: Weekend Bakers

Weekend Bakers — Mon, 30 Oct 2023 12:49:38 +0000

In reply to Karen.

Hello Karen,
You did well throwing it away and starting over. You are definitely not the only one, having to give it a few tries, before you get a good culture started. So do not give up and if you get mold again, one thing you can also try is a different sack or brand of flour.

Good luck!

By: Karen

Karen — Sun, 29 Oct 2023 07:22:54 +0000

This is a very informative site! I am just beginning my sourdough journey! This is my second attempt. I had to throw my first attempt away as it developed fuzzy white mold .

By: Sara

Sara — Wed, 11 Oct 2023 17:00:18 +0000

This is such an incredible, informative website. Thank you for sharing!
My question is about higher elevations: do you have a recommendation for how much hydration increase? I find I need to add more water but I can never get it quite right! Thanks!

By: Shane braddick

Shane braddick — Fri, 30 Jun 2023 04:17:07 +0000

Shane braddick says he loves these sourdough tips, thanks!

By: Katrien Van Bogaert

Katrien Van Bogaert — Sat, 19 Mar 2022 12:54:30 +0000

Hello i would like to make a sourdough starter, but when or where is the information in Dutch please?
Thanks.
Greetings.
Katrien Van Bogaert

By: Val

Val — Sat, 12 Mar 2022 13:37:47 +0000

Hi there I love all your guidance! I’ve only been making bread for a few months and my first loaves were glorious and risen. I was so proud. Then suddenly, with no apparent reason, they stopped rising and were dense and flat. The starter still smells lovely and fruity and the flour (organic whole and light mixed spelt) is always fresh. I tried proving longer then a bit shorter – no difference! Is it me??

By: Robert Voss

Robert Voss — Thu, 29 Apr 2021 23:02:03 +0000

These are outstanding tips! I have found all this advice to be helpful. One small quibble regarding chlorine in the water. Chlorine is unstable in water. If you fill a quart jar with tap water, set it on top of your refrigerator, uncovered, for a day or two, the chlorine will off-gas nicely. The water is then ready to add to your starter.

By: Weekend Bakers

Weekend Bakers — Fri, 21 Aug 2020 10:39:49 +0000

In reply to Dori Gawan.

Hello Dori,
You can read our tips here to help you with this:
www.weekendbakery.com/posts…eful-tips/
Also try and experiment with different types and brands of flour, this also can make a difference.

By: Dori Gawan

Dori Gawan — Sun, 16 Aug 2020 14:56:26 +0000

Why doesnt my sourdough bread have big holes. Each I make, the holes are like normal bread loaf instead og bigger holes

By: Weekend Bakers

Weekend Bakers — Mon, 20 Jul 2020 07:32:23 +0000

In reply to Kristin. Hi Kristin, It depends, but normally it is not a good idea to use it, because of the weakened gluten. If it has only just started to deflate and it is a relatively low % of the total dough, you can still get a decent loaf.

By: Kristin

Kristin — Sun, 19 Jul 2020 13:06:20 +0000

I left my pre-ferment too long and it started to deflate. Do I need to start all over?

By: Weekend Bakers

Weekend Bakers — Mon, 29 Jun 2020 08:41:42 +0000

In reply to Sonia. Yes Sonia, you can do that. We do this too, the amount of rye to the total is very small and even has a positive effect on the end result.

By: Sonia

Sonia — Sun, 28 Jun 2020 18:13:02 +0000

Can i bake whole wheat or All purpose flour sandwich loaf bread with Rye starter?

By: Weekend Bakers

Weekend Bakers — Fri, 26 Jun 2020 14:53:21 +0000

In reply to osman.

Hello Osman,
It is all of these things, so lower and slower, thicker and ‘older’ will all contribute to more sour. So the fact that it takes longer also produces more sour. So look at what you should do to make it less sour under ‘less sour please’ and try to thick all of the boxes and maybe make your culture even a bit thinner.

Good luck with it!

By: osman

osman — Wed, 24 Jun 2020 09:05:21 +0000

Hi , im confused , some articles are saying it gets less sour in lower temp and some like u are saying its not the temp its the time and if we prove it in hotter place until fully risen, it will b less sour ? I made my 1st started and 1st SD bread and i tasted it before baking ,its very sour lol , i proved it for 12 hours at room temp around 30c i planed to prove it less but it didnt rise so i had to wait more . My started was made on same temp and its more hyrdated half wholewheat half white flour , now its in fridge sleeping 😛 . thnx

By: Weekend Bakers

Weekend Bakers — Thu, 18 Jun 2020 17:44:28 +0000

In reply to JJSE.

Hello JJ,
It is very simple, just make more the day before, let it get active and use it in the recipe, then scale down again. So no steps, just go to the right amount or a bit over in one step.

Good luck with it!

By: JJSE

JJSE — Tue, 16 Jun 2020 14:38:22 +0000

Hi!
So, I just made your started on Sunday and am looking to use it for two different bakes this weekend. One is rye bread which i know I have enough starter for, 30 g, but the second one requires 100 g of starter. Is it possible to get to a place that I can get 100 g this weekend or should I not try? Also, if it is possible how do I handle the starter in the next several days to get over 130 g? I am on day 3 and will refresh it tonight for day 4. I hope you can help me as I am new to sourdough starter life.

Thanks, JJSE

By: Weekend Bakers

Weekend Bakers — Sun, 31 May 2020 08:10:18 +0000

In reply to Anne.

Hello Anne,
You can make it the night before and use that in the recipe the next day, so it is nice and active when you use it in the final dough.
The 100% hydration means the levain you add needs to be equal amounts water and flour. And also your levain with 20 gr starter, 40 gr flour and 40 gr water will give you 100 gram starter with 100% hydration (provided the 20 grams starter is also 10 grams water and 10 gr flour).

Enjoy your baking!