PUBLISHED: 07:49, Mon, May 11, 2020 | UPDATED: 07:53, Mon, May 11, 2020. This post might include affiliate links. Once this levain is ready (has undergone sufficient fermentation) the amount called for in a single recipe is used to mix with the rest of the flour, water, and salt for a specific bake. I STINK AT SHAPING. The dough may tear at the start, but as you turn the bowl a quarter turn and repeat several times, you’ll notice it strengthening as your stretch it out. It doesn’t, and in fact, in many places a sour bread is considered defective. Top 10 Sourdough FAQs *Quick Note* – These questions are in no particular order. You can discard this liquid (or “hooch” as it's commonly called) or stir it back down into the culture, either way. by Clemence Gossett | posted in: Food & Recipes | 0 . When it's significantly hot and dry here in the summer, and the flour seems to need a bit more water, I'll increase my hydration to 105% or higher as required. Question 1 After your starter is rising and falling predictably, you can change over to any flour combination you’d like throughout a few feedings.That said you can certainly use any combination of flour you'd like: whole wheat, white wheat, white whole wheat, rye, spelt, etc. Your starter will start off with a good sweet tang and slowly smell more like vinegar, intensifying as its hunger grows. Then head to my guide to creating a sourdough starter and get started. Just note that I find rye to be almost a failsafe flour to get your starter going! You might see increased fermentation activity at high elevations. With consistent, predictable refreshments, you will “train” your starter into strength and it will display the same signs of strong fermentation each day.Temperature is also incredibly important here: keeping your starter relatively warm (I prefer 76-80°F/24-26°C) will encourage increased activity. Should there be different starters for rye, white, whole wheat or do they get made from the same starter. I've been maintaining mine for many years now, regularly refreshing it twice a day, every day, and the process is so familiar I don't even think about it anymore. This very simply means that you’ll be stirring the water and flour for your dough and letting them sit for a few minutes or a few hours to hydrate. Mix the starter, water and flours together and leave, covered, on a counter for 6 HOURS. Popular trivia. Several factors play into the fermentation vigor of your starter, and the most important one is temperature. Close the oven door and bake until the bread looks nearly burnt. If you don't have rye flour, then whole wheat works! Don’t overthink this. You’ll notice the starter moving up after a feeding, then collapsing. Use the same jar each day and try to keep it as clean as possible. Canning glass jars are also a perfect choice. Mix and repeat every 12 hours for a couple days, throwing half of the contents out each time before feeding. Sourdough Recipes Table of Contents Starter Breads Flatbreads Pizza Crust Pancakes Cakes & Coffeecakes Muffins Doughnuts Sources & References Starter Sourdough Starter by Veronica H. 1 - 2 cups freshly ground whole wheat flour; water Place flour in a glass jar or quality ceramic container. create a sourdough starter in 7 easy steps, my three favorite leftover sourdough starter foods, guide to maintaining a smaller sourdough starter, My sourdough starter maintenance routine to keep it strong and healthy, How to store your sourdough starter when not in use, How to bake bread during the workweek (with tips on timing your starter). Don’t forget to register your own! The total points available is 60.. Additionally, see the previous question for what “tools” you can utilize to speed up, or slow down, the fermentation rate of your starter. Recipes with more whole grain flour have more water-sucking bran in them and require more water than a recipe with only all purpose flour. As you sift out (try this at home! YOUR SOURDOUGH BREAD QUESTIONS, ANSWERED HERE. I WANT A HOLIER BREAD. Clue: Bread with a distinctively tangy taste (hence its name), due mainly to the lactic acid and acetic acid produced by the lactobacilli. Lightly flour your work surface and dump the dough onto it. A small amount of levain is scooped out and dropped into a glass of room temperature water, and if it floats, it's ready.↩. Caramelization and darkening of foods produces a release of flavor compounds not found in pale foods. Don’t forget to register your own! Frances, you read our minds. Place the water and flours together in a large bowl or tub and, with a wet hand, mix just until the flours absorb the water. Then wipe the top and sides of the jar with a towel to remove any remaining liquid. Yeast can be collected and trained or cultivated in specific strands in a sterile and controlled environment. 4 Questions Show answers. Discover the test recipe, a unknown years old sourdough culture originating from Belgique. SOURDOUGH is a popular choice when it comes to making bread and it all begins with a good starter. I typically stir it all in together. As your yeast eats and expels carbon dioxide, it begins to break down the sugars in your flour and slowly ferment them into alcohol. Find out the answers to those questions and more with this bread making quiz. For more things starter related, have a look at the following posts to maintain your starter, store it for the long term, and then get baking! Bread recipes are designed with ratios of water to yeast to flour, so it’s best to go with a recipe designed to be closer to 100% whole grains. To play this quiz, please finish editing it. The larger the percentage, the faster your newly refreshed culture will ripen.All of these variables can be tweaked to speed up, or slow down, the time it takes for your starter to ripen and need a refreshment. 100 days in lockdown: from sourdough starters to virtual pub quizzes, the cultural cornerstones of lockdown life Posted by Lauren Geall Published 6 months ago. A sourdough starter is basically a method of growing yeast. Don’t forget to register your own! Let it sit for three days uncovered (best to put it up where you can’t see it, because it’s going to get nasty). (Yogurt is also sometimes added to provide yeast). You will learn how to handle the different modes of the dough; what it means when the dough is tightened, or when it is relaxed, or what difference it makes whether the dough is warm or cold, old or young, drier or wetter. But, for most recipes, I prefer making a levain so I can control the flour going into the levain, the ripening timeline, and when I use it to mix into a dough—all of this without having to adjust my continually maintained sourdough starter.For example, I might use my levain a little on the early (“young”) side when mixing into a white flour enriched dough, like cinnamon rolls, to avoid using an overly active, acidic levain which might bring more sourness in the end. This dough rises really, really slowly, developing strength and flavor, while we all sleep, and the next morning I’ll grab our bannetton and shape the bread. How much do you know about this staple food item from around the world? I am not a careful baker, so when you’ve asked us for our signature Spelt Sourdough recipe, I’ve tended to lend you our copy of Ken Forkish’s awesome bread book Flour, Water, Salt and Yeast or guided you towards our Rustic Breads class. Remove your Dutch oven or cast iron skillet from the oven and take the lid off. Repeat the stretch and folds, turning the bowl a quarter turn after each stretch, for about 8 turns. Our online food trivia quizzes can be adapted to suit your requirements for taking some of the top food quizzes. Sourdough; Recipe Questions; 410 views; 1 Comment; How to Fix a Watery Sourdough Starter Posted by: Janice Moynihan; March 20, 2020; Updated about 1 month ago; Bread; Sourdough; Baking; 10826 views; 4 Comments; Showing 1-20 of 55 results 1 Go to page 2 Go to page 3 Next Page. These are signs that your levain is mature enough to use in your final dough mix. It’s the ratio of water to flour in your recipe. Its amazing what a variety of foods can be made from flour, water, and maybe a little yeast. Use Your Sourdough Bread in These Recipes . There are many things you can sneak leftover starter into: banana bread, waffles, pancakes, tea cakes, muffins, pizza, cookies, and so on. Such a great question, Nance. Yeast gets happy when its warm and humid. Likewise, if you're using a large percentage of whole grains in your refreshment, you'll see higher fermentation rates.I prefer to feed my starter two times per day to keep it healthy and ready to bake with at any moment. Apr … Hello! If it's summertime, I will usually carry over a smaller percentage of ripe starter (15% or so) at each refreshment to slow things down so I can maintain my twice a day refreshment schedule. If it's winter and temperatures are lower, I'll carry over an increased amount of mature starter (25% or so) into my next refreshment. For more information on starter and dough temperatures, see my post on the importance of dough temperature. It's always an option to use your starter instead of making a levain. As of Dec 12 20. Answer: Sourdough. Discover the test recipe, a unknown years old sourdough culture originating from Belgium. Each time I receive an email or comment asking a question about what I do in a particular situation, I’ve saved it away and have added the most commonly asked questions below. All your bread baking books are going to follow the same steps, but they’ll vary in time, temperature and ingredients based on how long the bread needs to ferment. Wet your hand and mix the levain and salt into the dough. Pick up the sides of the parchment and drop the dough into the Dutch oven or skillet, immediately placing the cover back on and putting them into the oven at 425F. If you find your starter falls significantly in its jar, looks very broken down and loose, smells like harsh vinegar or paint, try using a smaller percentage of mature starter at each feeding. It's normal to see a lapse of activity at some point when first creating a sourdough starter—this is normal. Relax Heather, you were headed towards moonshine. You want to make sourdough bread? ; Earn points and unlock extra abilities: Members with 50+ points can Swap Starters; Members with … The starter is a flour and water mixture—a basic unleavened dough—that serves as a medium for growing either commercial yeast that is added to the mixture or the ever-present wild yeast that is “captured” by the mixture from the air we breathe. Don’t forget to register your own! Grab your dough from underneath with a wet hand and stretch it out to the side of the bowl, then slap it down over the other side of the dough. Yeast is a collection of spores and live on every surface imaginable. Cook or bake with it! WHAT DOES HYDRATION MEAN? Having an account allows you to also keep track of your answers and score while also enabling you to bookmark the trivia questions you find most interesting. In order to be able to answer the daily trivia quiz, you need to have an account. If you've only just created your starter give it some time to mature. A Mocha is a coffee flavoured with which sweet treat? Once you see predictable signs of fermentation (rise, bubbles, a transformation in aroma from sweet to sour, etc.) Sourdough has 1 trivia question about it: In Sourdough by Robin Sloan, what is the name of the robotics company that Lois works for? WHAT DO I FEED THE BEAST? Cold temperatures (below 70°F/21°C) will slow the process down significantly, whereas warmer temperatures (around 76-82°F/24-26°C) will speed it up. Aside from using the discard in other foods, I will almost always compost any leftover, only using the trash as a last resort. This question is very temperature and flour dependent. Take our free Sourdough quiz below, with 25 multiple choice questions that help you test your knowledge. Don’t forget to register your own! I will do this a few days before I plan to bake to get the culture back up to strength.See my post on storing a sourdough starter for tips on keeping it in the fridge or other methods for longer periods. I love your enthusiasm for whole grains, Monique, but not really. Average score for this quiz is 6 / 10. HOW LONG SHOULD I WAIT AFTER TAKING THE STARTER OUT OF THE FRIDGE BEFORE FEEDING? This quiz is incomplete! Sourdough Starter Question! Your ability to answer these questions is what defines your progress as a baker. If temperatures are not overly high a single feeding per day is what I recommend. I've written a detailed post with pictures and clear instructions on how to create a sourdough starter in 7 easy steps. Grab two bowls lined with flour sack or thin linen towels or two of those pretty cane banneton (for a pretty spiral effect) and dust them liberally with white rice flour (preferred) or all purpose flour. Try to find a warm spot in your kitchen to keep your starter or use more lukewarm water for feeding. Is there any frequently asked sourdough starter question I missed? If you live anywhere near our cooking school, the only proofing cabinet you need is any place in your kitchen that isn’t the fridge. Dump your dough over the oil. Chocolate; Oyster, chestnut and button are varieties of what vegetable? As the humidity level in your environment changes, adjust the hydration up and down 5% to compensate. Wait a good 6 hours, then test the starter by spooning a bit into a glass filled with water. This is typically a statement rather than a questions, and most often you you’ll be surprised to know that you haven’t killed your starter so much as neglected it. Bake for 30 minutes, then remove the lid and finish baking until a lovely dark brown color shows. You are now going to turn your blobs of slack dough into nice, taught rounds. Quiz: How well do you know breads from around the world? But then again, I bake very, very frequently. When mature, the dome will look less like the top of a ball and more like a plateau. Your sourdough starter is a mixture of yeast and bacteria (the right kind) that co-exist to leaven bread naturally, add complex flavors, and aid nutrient absorption: it's no wonder it quickly becomes part of your family. Discover the test recipe, a 2 ans old sourdough culture originating from Belgique. Their hottest heat wave wouldn’t be warm enough to let bread rise. If so, please comment below! Typically, when creating a new starter, this is after 5-8 days. Proof your bread for 3 hours. But it's nothing mystical or magical, my sourdough starter is a culture I give nourishment (flour and water), and in return, it happily does work for me without even realizing it. Answer: Scone. Take it down from the shelf and scrape off the dry gunk that formed (it’s cool, it kept the gnats away) and grab a spoonful of the clean stuff in the middle. Thanks to Kyleisalive for the title! Sourdough is a natural leavening agent for bread. Your starter should be fed right out of the fridge (helps things out to have the water be a tad on the warm side). I would consult a variety of awesome books for other recipes (or email us for a few), such as Josey Baker Bread, Tartine Bread or one of my new favorites, Sarah Owen’s Sourdough book. If you find the baking instruction I provide here valuable, please consider supporting—thank you! What is sourdough? Your starter was fermenting reallly slowly in its hibernation station. If you’re using bowls, be sure to use bowls that are narrow and deep rather than wide and shallow in order to encourage your bread to rise up instead of out. You will be baking one loaf at a time unless you have two Dutch ovens or a very large pizza stone. HELP ME. but mainly it's an ongoing culture that's always fed and never wholly used in any given bake. Don’t forget to register your own! They have a glass lid that rests on top just in case too much pressure builds up inside the jar from fermentation. Good job! Place any of these items in your oven and turn it on to 425 about 30 minutes before you plan on baking. If not, store it in the fridge and wake it up with a feeding at least 6 hours before starting your bread making. grab a cup of whole wheat flour and tap it through a fine mesh sifter- the starchy endosperm will fall into your bowl as all purpose flour and leave the bran in the sifter) the bran, you’re creating extractions. But many uncertainties can arise along with its maintenance, and this frequently asked sourdough starter questions post is here to help. During a feeding, discard part of your starter per usual and then scrape down as much of the residual starter as you can, reincorporating it back into the mixture. ADD THE LEVAIN AND SALT. Roger, that’s not a problem. You want to cover it mostly to prevent anything from inadvertently falling inside the jar, but it also helps prevent the mixture from drying out. Anyway, on to my question! WHY DO ALL SOURDOUGH RECIPES HAVE SO MANY STEPS? I call for whole-grain rye flour when creating a starter because the additional nutrients in rye flour help speed up the process. If you take wheat berries and grind them into flour, you’ve got yourself a 100% stone ground whole grain product. My preferred method for changing my starter's ripening timeline is to adjust the amount of starter I leave in the jar each refreshment (the carryover). Add enough water to make a muffin-like consistency. Get a jar or cup large enough to hold your hand, fill it with water and put it near your work station. If you want to use less flour overall, check out my guide to maintaining a smaller sourdough starter. Typically, this means lots of visible bubbles, some rise in the jar (I find the amount of rise is not as important because it depends on your starter's makeup! For a very in-depth discussion on how to maintain your starter in the fridge during the week and use it to bake on the weekend, head over to my Weekend Baking Schedule guide! Hi Grant! Sloan, Robin. Bake in a 425F oven and get your Focaccia on. Fold the sides of the dough over themselves (a little like what you were doing with the stretch and folds) like a package. The initial proliferation of action at the beginning of creating a starter is from a different type of bacteria in your mixture that will eventually be replaced by the kind we are looking for (lactic acid bacteria). This culture is supplied with flour and water at some period (preferably daily) to maintain strength, so it's ready to build a levain, which is consumed in a single bake.By contrast, a levain1 is a small offshoot of your mother starter, an intermediate mixture that eventually “dies” when baked in the oven. You can go to work or go to bed, because the dough will slowly, verrrry slowly, expand to nearly three times its size at room temperature for about 8 hours (a little more like 10 if it’s cold out). After first mixing a stiff starter and forming it into a ball, it'll relax out to fill the jar and start to rise up, forming a dome. It is made from three ingredients: Flour(s) Water or other liquids such as juice, milk, yogurt... Two types of microorganisms: lactic acid bacteria and yeast. Food origins quiz questions and answers: 15 questions for your quiz; How to make a sourdough starter. If you can get the top half reasonably clean that's good enough, the bottom half of the jar will most likely be covered when your starter rises during the day anyway. It can lead to false positives, but, as I discuss below, when your starter makeup is not with a majority of white flour at a moderate to high hydration, it will also rarely float even if your starter is ripe. Top Commenters Weekly Monthly. These are either airborne and/or present in the raw materials. See my baking at high altitude guide for more tips. You can see all these signs in the image of my starter, above.For a liquid starter (typically 75% hydration and above) you'll see lots of bubbles and aeration and the mixture will be loose, and if you gently pull back the top layer, or give it a stir, you'll feel how the mixture has broken down.For a stiff starter ( usually around 65% hydration or below) maturity usually shows when the dome at the top of the starter just begins to collapse and recede. HOW TO PLAY. Just know that wetter doughs create more steam in the oven, which means more holes. If not, wait a bit longer or do a second feeding and wait 6-12 more hours. Put the little spoonful of clean fermented culture in a glass jar and feed it: 25g whole wheat flour, 100g all purpose flour, 25g whole wheat flour and 100g water. You can adjust the amount of water you use at each refreshment, so the mixture displays the desired viscosity. Most bread enthusiasts are after the trinity; a tall, custardy loaf studded with airy holes, a thin, crisp crust and the ear, that sharp shelf that juts out of the bread. Dust the top of your dough and place the parchment over it. 20 general knowledge quiz questions to test your friends and family this Christmas Quizzes Test your family on a range of topics including films, geography, history and more (answers included) And once you do, share your creations with our baking community, Bakeable. A Finely milled sourdough bread, full-fat milk, a bay leaf and an onion studded with cloves. You want to see a slightly domed top to the levain with lots and lots of bubbles at the sides (see the picture before this section). As your judgement of each stage improves, so will your baking results. Other than the rare small mills, most whole wheat flours have a substantial amount of bran removed from the product (this helps with shelf life stabilization, among other things). Once incorporated, cover the dough and let is sit at room temperature, covered for 30 MINUTES. This process will take about 5 minutes to incorporate well and can happen in a stand mixer fitted with a dough hook. If you peel back the top, you'll see and smell significant fermentative activity. Get a scale, they cost the same as three cups of coffee. Let the dough sit, uncovered, for 30 MINUTES. You can use just about anything. A comprehensive database of more than 251 food quizzes online, test your knowledge with food quiz questions. It’s now got a metabolism! If you’re going to make your own starter, try this: I KILLED MY STARTER. I have a basic questions do you use the same kind of starter no matter what kind of flour you are using for your bread. A high-extraction flour is one with most of the bran and germ left in the flower, a low-extraction flour is one with less bran and germ present (and to be clear- it’s nearly impossible to find any commercial flours with germ left in them). In they one about, "Air," there was much discussion about sourdough bread, namely, how even those with gluten intolerance may be able to eat it just fine, because the bacteria and/or fungi have had a chance to break the gluten down. I use this formula to feed my starter. If you used too much flour, the dough will slide back and forth instead of grabbing onto the table, helping the sides to gather and get taught. 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Yeast can be collected and trained or cultivated in specific strands in a sterile and controlled.! Bottom and these Weck jars are my favorite sourdough recipe, a sour aroma, with... It with water culture originating from Saint Barthélemy let the fun begin you need to have an....