Sour Starters

[Kimmie]

How long will it take to full maturity? Do you intend to give it a name?

[kokopuffs]

Kimmie:

It'll take about 5-7 days, according to ARTISAN BAKING ACROSS AMERICA. The jury is still out as to its future name.

[kokopuffs]

Hey Iza:

Last night I made a slack dough. I shortened the proof time to 18 minutes and got a great oven spring, a good, tall loaf. So if your dough is overrisen, greatly shorten the proofing time to about half.

[Isa]

Thanks Koko. I'm hoping to make a loaf this afternoon. I'll let you know.


I guess I'm just worried about the bread having a strong yeast smell. Last loaf I did was like that and I could not figure out what caused it. Guess I'm just scared it will happen again.

[Kimmie]

Go for it Iza and tell us more once it's out of the oven!

[kokopuffs]

Iza:

How much yeast, water and flour are you using?

[Isa]

I used the white loaves recipe from Baking With Julia. I did half the recipe which mean I had:

1 1/4 cups water
1/2 tablespoon active dry yeast
1/2 tablespoon sugar
3 1/2 cups flour
1/4 cup butter

Everything was at room temperature, except the water which was at 101°F. The temperature in the kitchen was 77°F. I followed the instructions to the letter. I even measure the high of the dough in the bowl to make sure I would stop exactly when it had double. Used a timer for the kneading time, I did it all in the KitchenAid. Was very careful shaping the loaf. Checked out the second rising carefully, did the finger test to make sure it had risen enough. Put it in a 375°F preheat oven, baked for about 37 minutes. Turned it at half time. Took it out of the oven once nicely golden and sounding hollow when tapped. Let it cool down for 90 minutes. Cut out a slice, the crumb is white, thigh, soft and moist just like it should look and the crust is crunchy.

Why do I smell a yeasty odour from the bread ? I didn’t smell yeast before cutting a slice but eating it I can taste yeast. What am I doing wrong?

[Isa]

Koko,

In one of my book there are instruction for an apple starter aka the Normandy starter. t takes 8 to 10 days. Leet me know if you want the instructions.

[Kimmie]

Iza,

What brand of yeast are you using? I wonder if that could make a difference...

[kokopuffs]

Iza:
This is my preference. I would omit the butter and sugar from the recipe. Instead, I'd work with just flour, water, salt and yeast. I think perhaps that the butter (fat) may interfering with yeast development. BigHat might be able to offer some info on the yeastiness.

Otherwise, your technique looks fine.

Maybe the oven temp could be increased?

Which brand of yeast is used? I use SAF Red Instant yeast. No problems there with yeastiness.

[ July 13, 2001: Message edited by: kokopuffs ]

[kokopuffs]

My sour starter received its first feeding last night. Today it's full of bubbles. It smells beery.

His name is Hans, reflecting the use of pumpernickel flour in the mixture and his beery aroma.

[ July 13, 2001: Message edited by: kokopuffs ]

[kokopuffs]

sorry

[ July 13, 2001: Message edited by: kokopuffs ]

[kokopuffs]

oops again

[ July 13, 2001: Message edited by: kokopuffs ]

[Kimmie]

quote by Kokopuffs: I would omit the butter and sugar from the recipe. Instead, I'd work with just flour, water, salt and yeast. I think perhaps that the butter (fat) may interfering with yeast development.

As a matter of note, the sugar in the recipe is to feed the yeast. As to the butter, it gives such golden toasts it would be a shame to do without.

I get such wonderful results without tampering with this recipe; that's why I asked Iza what brand of yeast she was using.

[kokopuffs]

Okay, I agree perhaps with the fat. However, no sugar is needed since flour supplies all the nutrients that yeast requires. My bread rises no faster with sugar as an ingredient.