I have made sourdough bread several times using roughly the same technique that I use when I make artisan bread. I let it ferment several times folding between them.
I have found that when the dough has risen enough it is so acidic that even a gentle fold causes the top surface to pull apart. When the dough is risen the last time as a boulle it relaxes so much that it practically flows. The resultant bread is too flat and sadly dense.
I have experimented with adding more flour to provide more structure but this only make the loaf tougher- not higher or more open. I have tried with AP flour and various wheat flours and combinations thereof. Do I need more gluten? Would adding vital gluten be enough?
How should I change my process to create a sourdough loaf that is more open and can rise higher?
I suspect your sourdough starter is just too acidic. I have no similar problems with sourdough in the past, but my starter isn't particularly acidic.
Have you tried discarding with a large refresh and then shortly (in bakers terms) trying a new loaf? Trying to isolate just the yeast and not the sour part. The loaf may not taste sourdoughy, but it should determine if that's the issue.
My fiance has celiac disease and so I have been trying to get better at baking gluten-free lately. I have made the following recipe many times and it is soooo delicious; I was wondering if someone more knowledgeable than myself can help me with the proper conversions to make the recipe gluten free? The recipe is found here, but I have also copied it below. My initial thoughts are trading... of the flour onto a flat surface and pour out the dough. Top with some more flour and begin to knead slowly adding in the rest of the flour. Add a little at a time till the dough is smooth
After enjoying many of the recipes out of The Bread Baker's Apprentice I moved on to Peter Reinhart's Whole Grain Breads to learn about how to make hearth-style 100% whole grain bread. Unfortunately my first loaf reminded me of the total flops I used to make before reading through BBA and using its recipes. It was like a bread brick. I ended up deciding that croutons were the only suitable use. Since then I've made more recipes from the book, but always using his "transitional" variant of half bread flour, half wheat flour. These have risen and proofed perfectly. The technique from
I've always thought that the rule of thumb for adding vital wheat gluten to a bread recipe was to add one tablespoon of it per cup of flour called for. A friend is telling me that rather than do that, I should count the vital wheat gluten as flour, and for every tablespoon of it that I add to the recipe, I should subtract a tablespoon of flour from the recipe. Which of us is correct and why? The bread recipe that I'm following calls for 3 1/2 cups of whole wheat flour and 1/4 cup of dried, nonfat milk powder. I don't have the milk powder, so I thought that the vital wheat gluten would make
I tried making Udon noodles several times and even though I've gotten a rhythm to do them, I still can't figure out why they break so easy when I blanch them. I use 1tsp lye water 8 ounces (1 cup) warm water 2 1/2 cups unbleached bread flour 1 1/4 cups unbleached all-purpose flour I blanch them for about 7 minutes and roll it until 1/16 of a inch thick. When eating them with chopsticks they don't even make it that far because they break. It might be the weight on them but they break. How can I improve my udon noodles so that they don't break?
pasta. However, it felt to me as if the dough became easier to handle (less "brittle") as well. My question: what happens to pasta dough when you run it through the machine on thickest setting multiple times? Some research I did before asking (that didn't give me an answer yet): Remembering it may have something to do with gluten, I read through the Wikipedia article on gluten. It does mention...Before, when I made fresh pasta, the dough would become a little "brittle" and was hard to work through the thinner settings of my pasta machine. Then I saw a tip on a cooking show to put the dough
. This recipe says butter, but there is lots of advice to use lard instead, to make it "more tender". I am not sure that this has any consequence in yeast dough, probably some well-intentioned home cook decided that if it works for pie crust, it works for bread too. But I'd like to hear your opinion. How many times should I let it rise? The usual procedure is something like Rise yeast in milk - mix... time at a higher temp. But this is theory, what would an experienced baker suggest? I think that's about it, but if you have other useful suggestions, please tell. This type of dough has
I am interested in making the dense pungent black bread that is traditional in Russia. Recipes for black bread are varied and seem to disagree with one another. Too many of them make spongy, pumpernickel-like loaves which, while good, are not what I'm trying to make. Is Russian black bread always made with a sourdough starter? Some recipes have called for cocoa powder or coffee to darken the loaves as just rye flour will often turn out gray instead of dark dark brown. Are such additives common in traditional black bread recipes? If not how is the dark color obtained?
well even after long kneading. The baked bread was OK, but it was dense and didn't rise much. All in all, I feel it could have went better. So I am wondering how to best adapt my usual AP-flour recipes to this flour. Obviously, I should use more hydration, but how much more? And what to do about the firmness, is this normal for durum, or just the result of insufficient hydration? Why didn't it rise... with the typical Type 405 non-grippy flour standardly used here. I kneaded by hand, as I don't have a food processor. But while kneading the liquid in, the dough got quite firm, so I stopped adding
I hope someone has an answer. Although I have been baking 2 or 3 loaves a week for 4 years using a breadmaker, and I haven't recently changed my flour mix or any ingredient proportions, my last 3 loaves have risen fully as normal, but, when cutting a slice, the bread is sticky and heavy and goes to paste when chewing it. The bread has also become friable, the gluten structure seems to have gone, i can pull the slice apart easily, it has no structure holding it together. The air bubble distibution in the loaf is good and even as normal, no large air pockets. I tried reducing the usual