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This thread arrived just in time! I started my first sourdough starter last week, following instructions in a Peter Reinhart book. His instructions say to feed the starter at a starter:flour ratio of 1:3. But I see online, it's common to do 1:1. Any advantages to using a larger amount of fresh flour? If not, I'll be happy to cut down my the amount of flour I'm throwing at this thing.
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Oct 12, 2012 14:36
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Someone else can explain better than me, but from what I've heard, stressed bacteria produce far more sour flavor. So how do you stress them? By throwing a lot of fresh flour at a relatively smaller culture. So using less starter and allowing more time to rise will actually create a more sour bread.
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Nov 13, 2012 15:56
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dakana posted:Tried out pain à l'ancienne. Not too bad of a result, though I should have baked on a preheated stone. I accidentally stretched it out too much for my small-ish pizza stone, so I just put it on a sheet and stuck it in the oven. Still tasty and creamy though. Is that Reinhardt's recipe? Following his instructions always left me with elongated, too-skinny "baguettes". (They're not really formed baguettes - you lay out the dough, cut it, stretch it lightly, and that's it. He encourages you to do the minimum amount of handling you can.) Now, I always divide into fewer loaves than he says, making them a little bigger. And rather dividing the loaves off a square of dough, as he recommends, I form it into a rectangle, and cut stubby loaves off of that. The act of picking them up and transferring them to the baking sheet usually stretches them out into a normal shape.
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Apr 22, 2013 03:10
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