Basic White Sourdough I

Who can resist a bread with a name like that?

Bernard Clayton's Hearty White Bread, Less Hearty

 

I thought I had wheat germ in my freezer, but it must have been tossed in my biannual freezer clean up.  So I guess it's just a little less hearty than it should be. Oh, well.

Sourdough Starter - Day Four of the White Starter

Sourdough Starter - Day Four of the White Starter
7/25/2011 3:38pm

I didn't post Day Three of the new whole wheat flour/pineapple juice starter, it was just more feeding. TODAY was the big day!

Making Your Sourdough More Sour

Making Your Sourdough More Sour

My sourdough bread is sour, but not tangy enough in my opinion. My family, who doesn't like sourdough, thinks it's fine but I want more!

In an online search, I found this fantastic post by "JMonkey" on how to make your sourdough starter more sour. As it is the best explanation I have found so far, including explanations of starter hydrations, I am copying it here. All the credit for text and photos goes to  "JMonkey" over at "The Fresh Loaf". I urge you to check out the original post as there are comments posted below that are also very informative!

I have posted the information on my "Troubleshooting Bread Dough" page.

Sourdough Starter - Day Two Of New Seed Culture

Sourdough Starter - Day Two Of New Seed Culture
7/23/2011 2:47pm

I've been reading a lot more about sourdough starters (see, I called it a "culture"! Ha! Nothing gets by me. :)) and they way they work.

Starting A New Sourdough Starter

Starting A New Sourdough Starter

George is doing wonderfully sitting in my fridge, percolating happily away on his flour and water. I want, though, to have a white starter to use in my bread baking.

I took out from my freezer some of the rye starter I had made, hoping to turn it into a white starter. Maybe I'm too impatient but all I got after two feedings was some liquid on top of the batter and no activity at all.

So I'm going to start Peter Reinhart's sourdough culture using pineapple juice.

I have it in a copy of his Whole Grain Breads, but I found a better explanation of how to start the starter as whole wheat and turn it into a white starter over at "The Fresh Loaf".

I am cutting and pasting the post by "SourdoLady" here so I can reference it later, all credit to her and Peter Reinhart.