Wild Yeast

Discussion in 'Pastries & Baking' started by kylew, Jan 22, 2018.

  1. kylew

    kylew

    Messages:
    1,634
    Likes Received:
    155
    Exp:
    Home Chef
    93ECDDFC-1B3C-4FEE-B3F0-D53C53640C95.jpeg I have had a Brod & Taylor proofing box in my closet for a long time. If I were to list it on ebay it would be “Like New”. For even longer than the proofing box has been in my closet there has been no starter in my fridge. I recently decided to correct these condition.

    It took about 8 days for my starter to get up and running. I’ve used it twice and the results have been pretty good, given how long it’s been since I’ve baked sourdough. For the time being I’m sticking with the basics, flour+water+salt. Once I figure out the rhythm of the box I’ll get a bit braver.

    My first two bakes are about 75% hydration.
     

    Attached Files:

  2. dueh

    dueh

    Messages:
    80
    Likes Received:
    24
    Exp:
    Professional Baker
    Is there a question here? The loaves look nice for a starter that is only 8 days old.

    I would suggest instead of using a proofing box to shape your loaves and retard them overnight to develop more flavor along with a bit more oven spring when you bake them.

    What hydration is your starter? all bread flour? whole wheat?

    The starter i have and use at home is a 100% hydration whole wheat levain starter. kept cold it helps cut the acidity and the actual sourness of the bread, leaving a clean yeasty almost fruity like bread taste with a pillow light crumb.
     

    Attached Files:

  3. kylew

    kylew

    Messages:
    1,634
    Likes Received:
    155
    Exp:
    Home Chef
    No question per se. Just thought I'd see if I couldn't start a discussion about the joy and sorrow that is baking with wild yeast :) While this starter is only two weeks old, I've actually done this before. At them moment I and just looking to get a little age on my starter. It's hydration is 100% and it's fed with KAF bread flour. As I get a bit of a rhythm established for me and my starter I will begin to play with different fermentation and proofing methods.

    The formula I'm practicing with is 78% hydration and 13 % whole wheat. I'm using KAF bread flour and milling the WW from Bob's Red Mill hard red spring wheat berries. After I knock the rust off I'm going to start playing with other flours.

    Kyle
     
    dectra likes this.
  4. rpooley

    rpooley

    Messages:
    568
    Likes Received:
    52
    Exp:
    Home Cook
    I've just gotten into using my own natural leavener (which I say rather than sourdough starter because I specifically try to keep it not sour) and really love it. Rather than discard and feed, I keep a small amount in a container and just give it a bit of flour and water every 2-3 days. Seems very happy. When I want to bake, I take a big hunk out for sourdough pancakes the next day, give it a good feed in the morning, in the evening do a bulk rise, shape and then overnight proof in fridge, bake it before I go to work. Loaves are turning out fantastic. Thinking about milling my own flour.
     
  5. butzy

    butzy

    Messages:
    1,512
    Likes Received:
    254
    Exp:
    Owner/Operator
    I have had a starter going for a couple of years now.
    100% hydration, AP flour.
    At least till last week when I grabbed the wrong flower and used whole wheat. So currently it is 50% whole wheat, 50% AP ad still 100% hydration.
    Next feeds will be AP again.
    I have a small amount of starter and when feeding, I take 50 ml starter, 50 ml flour and 50 ml water.
    I generally use the remainder to make pizza or some form of flatbread