tag:blogger.com,1999:blog-7179138569444008963.post1422997928393461199..comments2024-03-26T10:48:08.658-07:00Comments on A Messy Kitchen: Unfed Sourdough Starter French Breadhobby baker Kellyhttp://www.blogger.com/profile/04734828549763197439noreply@blogger.comBlogger26125tag:blogger.com,1999:blog-7179138569444008963.post-219558787277452802021-03-21T17:49:12.044-07:002021-03-21T17:49:12.044-07:00Hi, thank you! I love the versatility of sourdoug...Hi, thank you! I love the versatility of sourdough. You want your stone or sheet to be preheated with the oven so that it is ready at that hot temperature when the dough hits it. Then you will get that initial spring and boost to the rise as well as even browning in the crust. It also helps maintain an even temperature in the oven since it retains heat well, in the case of the stone. That's a very good question and I will amend the post to make that more clear.hobby baker Kellyhttps://www.blogger.com/profile/04734828549763197439noreply@blogger.comtag:blogger.com,1999:blog-7179138569444008963.post-12057794366185866802021-03-21T12:13:11.033-07:002021-03-21T12:13:11.033-07:00Wonderful recipe! Been experimenting with differen...Wonderful recipe! Been experimenting with different sourdough recipes for a while and love how this used both sourdough & instant yeast to speed up the process while still enjoying the sourdough flavor!<br /><br />One question: when the dough goes into the preheated oven, should the baking stone or sheet pan ALSO be preheated in the oven....or go in room temp with the dough?Anonymoushttps://www.blogger.com/profile/14414985432986636997noreply@blogger.comtag:blogger.com,1999:blog-7179138569444008963.post-13175164171046427522021-01-31T12:44:44.479-08:002021-01-31T12:44:44.479-08:00Maybe if its been in fridge. If not, isnt it moldy...Maybe if its been in fridge. If not, isnt it moldy? Try a smell and if its not the regular sourdough kind of funky id toss it. Anonymoushttps://www.blogger.com/profile/04069129001363027256noreply@blogger.comtag:blogger.com,1999:blog-7179138569444008963.post-91228231895059987672020-11-01T18:28:39.490-08:002020-11-01T18:28:39.490-08:00Absolutely, that should work beautifully!Absolutely, that should work beautifully!hobby baker Kellyhttps://www.blogger.com/profile/04734828549763197439noreply@blogger.comtag:blogger.com,1999:blog-7179138569444008963.post-10818667112806774352020-11-01T13:40:33.857-08:002020-11-01T13:40:33.857-08:00Can you make this bread in a cast iron pot as fed ...Can you make this bread in a cast iron pot as fed sourdough?Sandihttps://www.blogger.com/profile/01845516671854732972noreply@blogger.comtag:blogger.com,1999:blog-7179138569444008963.post-29299983022349873522020-10-05T12:04:30.085-07:002020-10-05T12:04:30.085-07:00I love flax in my bread!I love flax in my bread!hobby baker Kellyhttps://www.blogger.com/profile/04734828549763197439noreply@blogger.comtag:blogger.com,1999:blog-7179138569444008963.post-5464477855650244992020-10-05T12:02:08.642-07:002020-10-05T12:02:08.642-07:00Five grams of instant yeast would be just over 1½ ...Five grams of instant yeast would be just over 1½ tsp. (~1.6 tsp). Depending on where you look, the weight ranges from 3.1-3.5g per teaspoon for instant yeast. A packet of yeast is ~7g and that is 2¼ tsp. But don't worry about using that little bit more, it will just speed up the rise by a few minutes. Sugar is more dense than yeast and will weigh more for an equal volume. Cup to cup, white sugar is about 198g and a cup of yeast would be around 149g. Wow, commercial quantities there! I'm so glad you have been happy with the recipe and using up your discard. Keep up the good work, and never worry about tweaking recipes if it works for you!hobby baker Kellyhttps://www.blogger.com/profile/04734828549763197439noreply@blogger.comtag:blogger.com,1999:blog-7179138569444008963.post-91869636619041616292020-10-05T10:21:53.187-07:002020-10-05T10:21:53.187-07:00Shouldn’t the yeast be 5g if it is a teaspoon? You...Shouldn’t the yeast be 5g if it is a teaspoon? Your recipe shows:<br />1 tsp (5g) sugar <br />1 tsp (3.15g) Instant Yeast <br />I always weigh my ingredients so I use those measurements. I’ve made this a couple times (editing the yeast to 5g) and it’s delicious. I hate throwing away starter so this is perfect and brilliant! Thank you. <br />Linda Bhttps://www.blogger.com/profile/01126450201513264435noreply@blogger.comtag:blogger.com,1999:blog-7179138569444008963.post-44619349225997587662020-09-29T20:02:18.282-07:002020-09-29T20:02:18.282-07:00I'm so glad it turned out well for you! And y...I'm so glad it turned out well for you! And yes, blogger does not have a picture function for comments. Still nice to hear your good results!hobby baker Kellyhttps://www.blogger.com/profile/04734828549763197439noreply@blogger.comtag:blogger.com,1999:blog-7179138569444008963.post-89408322920472581102020-09-29T15:49:17.567-07:002020-09-29T15:49:17.567-07:00Tried this recipe for the first time really happy ...Tried this recipe for the first time really happy with the results! Won’t let me add a picture Sylviahttps://www.blogger.com/profile/08328776721138547369noreply@blogger.comtag:blogger.com,1999:blog-7179138569444008963.post-46452102344102600002020-09-23T21:16:41.184-07:002020-09-23T21:16:41.184-07:00I used a combination of whole wheat, white and fla...I used a combination of whole wheat, white and flax. Turned out beautiful and delish. Served it in thick slices topped with goat cheese and silan (date honey). Didn't get to take a picture... are all gone. Thank you!Unknownhttps://www.blogger.com/profile/02423609131674897057noreply@blogger.comtag:blogger.com,1999:blog-7179138569444008963.post-16060517581439709082020-07-23T17:05:30.523-07:002020-07-23T17:05:30.523-07:00Hmmm, you might try letting it rise for 10-15 minu...Hmmm, you might try letting it rise for 10-15 minutes less than you usually do to see if you are over-proving the dough. The other thing that can help is the formation of the loaf to really get a strong "gluten cloak" formed on the outside. So a number of folds to make the skin on the outside taut, without tearing it, can help yield a perkier loaf. I'm glad it tastes great though, and form comes with lots of practice. I still have flatter loaves on occasion!hobby baker Kellyhttps://www.blogger.com/profile/04734828549763197439noreply@blogger.comtag:blogger.com,1999:blog-7179138569444008963.post-18050975946303827112020-07-22T15:35:17.681-07:002020-07-22T15:35:17.681-07:00I wish my loaf would raise more and look bigger an...I wish my loaf would raise more and look bigger and more fluffy like yours-it looks great through most of the process it just doesn’t raise as much in the oven-it tastes great and the texture is good-it’s just not as pretty :/Sarahttps://www.blogger.com/profile/07969283892132697150noreply@blogger.comtag:blogger.com,1999:blog-7179138569444008963.post-42194729506476743812020-06-07T12:54:09.309-07:002020-06-07T12:54:09.309-07:00There are a few things you can do to help sourdoug...There are a few things you can do to help sourdough not be so sour. <br />• One is to feed your starter regularly or to give it a couple days of feeding twice a day before baking if you usually keep it in the fridge. This will give the yeast plenty of food and make them more active than the lactic acid producing bacteria in the starter. More yeast = a quicker rise = less time to produce lactic acid and sour the bread.<br />• Next, if your starter gets hooch on top, (that layer of liquid), pour it off, don't stir it in. It holds a lots of the lactic acid sourness.<br />• Shorter rising times leave less time for sour flavor to develop. Spiking with a little yeast can help speed up the process. (This recipe will be much less sour with ripe, fed starter because of the yeast.)<br />• Let the dough rise in a cool area - more acid is produced at the warmer temperatures that lactobacillus love.<br />• Use a larger proportion of starter - more starter = more yeast = shorter rise time = less sour.<br />• And finally, you can add a little baking soda to neutralize the acid and it will act both to sweeten the dough and boost the rise.hobby baker Kellyhttps://www.blogger.com/profile/04734828549763197439noreply@blogger.comtag:blogger.com,1999:blog-7179138569444008963.post-61927433291851362722020-06-07T09:28:28.040-07:002020-06-07T09:28:28.040-07:00Hi am new to sourdough baking. Bread turns out sou...Hi am new to sourdough baking. Bread turns out sour.<br />Can you help me on how to get sweeter breadRubalhttps://www.blogger.com/profile/18351753429655593645noreply@blogger.comtag:blogger.com,1999:blog-7179138569444008963.post-91479859582826437552020-06-06T19:26:03.987-07:002020-06-06T19:26:03.987-07:00I see your comment came in this morning so I hope ...I see your comment came in this morning so I hope you were able to do that! It sometimes takes a little bit to get the extra water mixed in, but it will eventually loosen up and become a cohesive dough again. If you measure by volume and not weight, it might be good to mix in only 2/3 of the flour first and then little by little. I tend to have a heavier weight per cup by volume than you would get just going by weights.hobby baker Kellyhttps://www.blogger.com/profile/04734828549763197439noreply@blogger.comtag:blogger.com,1999:blog-7179138569444008963.post-90726329547465931622020-06-06T03:34:05.610-07:002020-06-06T03:34:05.610-07:00my dough is very stiff after the machine kneading,...my dough is very stiff after the machine kneading, can I add some more water and knead again? Anonymoushttps://www.blogger.com/profile/17833459925317559805noreply@blogger.comtag:blogger.com,1999:blog-7179138569444008963.post-34175000174292294942020-04-24T18:00:02.151-07:002020-04-24T18:00:02.151-07:00Oh I am so thrilled to hear that! It's one I ...Oh I am so thrilled to hear that! It's one I like to make to perk up my starter when it's sleepy or for a quicker sourdough sandwich loaf than my favorite full sourdough option. Good luck with your continued sourdough adventures!hobby baker Kellyhttps://www.blogger.com/profile/04734828549763197439noreply@blogger.comtag:blogger.com,1999:blog-7179138569444008963.post-4380155924561558682020-04-24T17:19:41.646-07:002020-04-24T17:19:41.646-07:00Kelly! This bread is amazing!! My husband & I...Kelly! This bread is amazing!! My husband & I both love it. Thank you for the recipe ❤️Kathyhttps://www.blogger.com/profile/16604446354653145055noreply@blogger.comtag:blogger.com,1999:blog-7179138569444008963.post-48416576451011972922020-04-24T11:06:26.572-07:002020-04-24T11:06:26.572-07:00You can use it straight from the fridge, no proble...You can use it straight from the fridge, no problem. The colder the dough, the longer it may take to rise, but this will only add flavor as well and shouldn't add a significant amount of time.hobby baker Kellyhttps://www.blogger.com/profile/04734828549763197439noreply@blogger.comtag:blogger.com,1999:blog-7179138569444008963.post-87484318552383592872020-04-24T10:48:27.948-07:002020-04-24T10:48:27.948-07:00Can I use the unfed started cold or does it need t...Can I use the unfed started cold or does it need to come to room temp?Anonymoushttps://www.blogger.com/profile/17944553540707865023noreply@blogger.comtag:blogger.com,1999:blog-7179138569444008963.post-52900118498300758122020-04-24T10:07:43.419-07:002020-04-24T10:07:43.419-07:00Absolutely! Just activate it with about half the ...Absolutely! Just activate it with about half the water and the sugar for 5-10 minutes, until it is foamy. Then proceed with adding the rest of the ingredients. I do have other recipes for unfed starter and discard over in the unfed starter label. We love waffles and muffins for that purpose. Cultures for Health also has a fantastic sour cream sourdough waffle recipe that is super light and crispy. <br /><a href="https://www.culturesforhealth.com/learn/recipe/sourdough-recipes/sourdough-sour-cream-waffles/" rel="nofollow">Sourdough Sour Cream Waffles</a><br />hobby baker Kellyhttps://www.blogger.com/profile/04734828549763197439noreply@blogger.comtag:blogger.com,1999:blog-7179138569444008963.post-40358746186687371582020-04-24T03:51:50.294-07:002020-04-24T03:51:50.294-07:00Hi! Thank you for sharing this recipe. I am VERY...Hi! Thank you for sharing this recipe. I am VERY new at sourdough and bread making. I am just making y second try at sourdough starter & really hate to throw any out while feeding!<br />I do not have instant yeast. Can I use active dry yeast? Like, put it in the warm water with the sugar & then add the rest of the ingredients?<br />Thank you<br />KathyKathyhttps://www.blogger.com/profile/16604446354653145055noreply@blogger.comtag:blogger.com,1999:blog-7179138569444008963.post-65906673973817930882020-04-21T17:18:19.293-07:002020-04-21T17:18:19.293-07:00If it has been in the fridge, it may still be good...If it has been in the fridge, it may still be good. A young starter is more likely to fail sooner than a well established starter. But pour off any hooch on top, scrape the top discolored layer off and get down to a nice color, then if it smells good, go ahead and try it and then give it a feed! Twice a day at room temperature for a few days until it is quite happy again and then it can go back in the refrigerator. An unfed starter left at room temperature will die within a few days to a week I would guess, depending on ambient temperature.hobby baker Kellyhttps://www.blogger.com/profile/04734828549763197439noreply@blogger.comtag:blogger.com,1999:blog-7179138569444008963.post-87875719114638133612020-04-21T07:26:06.518-07:002020-04-21T07:26:06.518-07:00I have had a starter for a month lol... not sure w...I have had a starter for a month lol... not sure when I fed it last, how long will it stay good for? could I still use it for this ? thank you <br />Anonymoushttps://www.blogger.com/profile/03372088390383110968noreply@blogger.com