I started my sourdough starter 3.5 weeks ago and it hasnt gotten to the point of doubling every day. Ive used a few different types of flour, but switched to organic bread flour and whole wheat. I found another post on here and followed the ratios for 80% and 100% hydration to see how it goes. What should I be looking for? How often should it rise/double? When can I finally start baking?! Thanks! 2 posts - 2 participants Read full topic ..read more

This is the comment thread for the Breadtopia blog post originally published here: Breadtopia – 8 Mar 25 Jane Grigson’s Walnut and Onion Bread with Sourdough or Yeast Jane Grigson's classic bread recipe featured in the book Beard on Bread gets a new twist here with high extraction stoneground flour and sourdough leavening. Enjoy the aromatic walnut and onion flavors, tender crumb, and crispy crust of this bread... To leave a comment, click the Reply button below If you do not see the “Reply” button, you will need to log in or register an account. Please click the blue “Log In” button in the u ..read more

Yesterday I baked my 2 wholemeal spelt sourdough breads…a process of 3 days…one then the other all baked in my bread machine. I had a 2 hour warm rise…and 2 hour cold rise…normally I do a longer cold rise,and a longer1st warm rise but I did not have more time…hihi…It is a King Arthur recipe from their website. Super yummy spelt sourdough in here…in total I used 277 gr spelt sourdough in here…but divided into these 2 breads…so good crumb…never had that before with wholegrain spelt flour…there is 1 cup of T65 FLOUR IN THOUGH ON 3 CUPS OF WHOLEGRAIn. SPELT FLOUR. ANIC FLOURS…PERFECT…YUM ..read more

Hello! I recently received about 550 grams of rye berries from a relative who had to go gluten-free. I know I could mill the berries into flour (a different relative has a grain mill that she has offered to let me use), but I was wondering if anyone has any other ideas for ways to use rye berries. I’ve never used whole berries before – wheat, rye, or otherwise – though I do bake with dark rye flour regularly. Thanks in advance for any ideas or suggestions you may have! Jaselyn 2 posts - 2 participants Read full topic ..read more

Hello!! I need some help with my starter. I believe I’m on day 9 or 10. I’ve become discouraged as it seems I’m doing something wrong. Yesterday, I did give it a whole wheat and lemon juice snack. This morning it smells of acetone. I’m guessing I did have a rise, but a possible false rise on day 3. It also smelled very musty. Now, however, nothing seems to be happening. First and second pic is how it looks this morning. Third pic is what it looked like after I gave it a good stir. Fourth pic shows the rise I had on day 3. TIA -Beth 1 post - 1 participant Read full topic ..read more

I live in Olympia WA where it rains a lot. I mention that because i don’t know if it has anything to do with the crusts of my sourdough breads being so tough you have to saw through them to cut the bread. Anyone else having this experience with their crusts? Anyone know what I’m doing wrong or what I can do differently to help with this issue? Thanks Bonnie 2 posts - 2 participants Read full topic ..read more

Hi, all. My starter is about 1.5 weeks old and seems to be coming along nicely. Doubles in about 4 hrs after a 1:1:1 feeding, starting to smell yeasty, pretty happy with it. I do notice, however, that there’s almost always a layer comprising roughly the top third of the starter where there are hardly any bubbles. Seems like the other starters I see are pretty uniform but all of the activity is happening in the middle of mine. I was feeding a 1:1 mix of WW and bread flour but just switched to a 3:1 bread flour to WW. The “no bubbles on the top third” issue (if it is an issue) seems to be presen ..read more

I’ve used one brand of flour (white and wholemeal) for some time and use a ratio of 280 ml water to 400g flour. It’s protein content is 11.8%. I’m trying a different brand of flour with a protein content of 15.2%. I’m sure that there is a relationship between water and protein so could anyone suggest how much water to use? Thanks 2 posts - 2 participants Read full topic ..read more

i have a two week old dried breadtopiastater that i used and im wondering if i have a little bit of discard in the refrigerator can i use it to makd a starter again and i have saved a little bit in refrigerator and was gojng to try and feed it agajn . i started 1:1:1 and im not sure whst to do or and continue on . thank you 1 post - 1 participant Read full topic ..read more

It is 8:30 where I am in Boston and I am in the process of making it. The levain did what it is supposed to do and the sponge is in the warmer looking like it may be done before your suggested period of 5-6 hours. This rye looked amazing to me although there is a lot of white flour in this recipe. I usually try and eat whole grains.If I wanted to diminish the amount of white flour next time could I substitute either whole wheat or spelt and in what amount would you suggest ; is on better than the other? I know that the bread would be denser but nit a problem for me. Thanks as usual for all you ..read more