Any Home Bakers Here?

[BigBlueHen53]

80 will not kill it! but it will not rise as well.

In the summer it is often over 80 in my house. What can you do? I do not want to run the AC all the time

Definitely do not use 110F temps for sourdough.

This second attempt has not risen at all and it's on it's third day. Suggestions?

 

[BigBlueHen53]

Raspberry and cream cheese danishes today!
View attachment 3508586
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[ronott1]

This second attempt has not risen at all and it's on it's third day. Suggestions?

Try going through a rise and discard process. Feed with a 100G of water and 100G of flour in the morning. Toss all but a big tablespoon and add 100G of water and 100G of Flour. Do this until the starter doubles in size after several hours or sooner. Repeat in the evening and morning for two or three days.

The discard can be use for pancakes, waffles, crumpets and etc.

One problem with rising is if the sourdough goes too sour in the recipe.

about 5 hours before starting the recipe, mix a bit tablespoon of starter with 90G of water and 90G of flour. You will get a doubling of the starter and the smell will be faintly sour, a bit nutty. Use 90G of this to start the bread and then save the rest in the fridge for the next loaf.

This recipe works very well and was posted here:

 

[BigBlueHen53]

Try going through a rise and discard process. Feed with a 100G of water and 100G of flour in the morning. Toss all but a big tablespoon and add 100G of water and 100G of Flour. Do this until the starter doubles in size after several hours or sooner. Repeat in the evening and morning for two or three days.

The discard can be use for pancakes, waffles, crumpets and etc.

One problem with rising is if the sourdough goes too sour in the recipe.

about 5 hours before starting the recipe, mix a bit tablespoon of starter with 90G of water and 90G of flour. You will get a doubling of the starter and the smell will be faintly sour, a bit nutty. Use 90G of this to start the bread and then save the rest in the fridge for the next loaf.

This recipe works very well and was posted here:

Thanks, I'll do this starting tomorrow. I'm on the road all day today. So to be sure I understand: discard all but a big Tbsp, then add 100g ea water and flour. After it rises, repeat morning and evening for two or three days. But what if it never rises?

 

[ronott1]

Thanks, I'll do this starting tomorrow. I'm on the road all day today. So to be sure I understand: discard all but a big Tbsp, then add 100g ea water and flour. After it rises, repeat morning and evening for two or three days. But what if it nevr rises?

Cover with a cloth and do not seal it-- You will capture wild yeast that way so it will either activate the starter in it or get a new start from yeast at your place.

This is the way starter changes over time and becomes unique to your place.

 

[BigBlueHen53]

Cover with a cloth and do not seal it-- You will capture wild yeast that way so it will either activate the starter in it or get a new start from yeast at your place.

This is the way starter changes over time and becomes unique to your place.

Got it, thanks!

 

[Aria]

Your profile doesn't indicate where you are.

I am in New York State

 

[pennyJo1960]

No baking today.. hot as heck here.

 

[Sally PB]

Does anyone have a gluten sensitivity and eat sour dough bread without issues?

I'm gluten sensitive. I've made a few GF sourdough loaves. I don't dare try regular wheat flour sourdough.

I wonder if you can take a regular sourdough starter and feed it GF flour long enough to get rid of the gluten, or at least enough not to trigger a reaction? I wouldn't do this if I were celiac. I ordered a GF starter online.

GF sourdough doesn't rise as well as regular, just as GF bread doesn't rise like wheat flour bread. My GF sourdough was even more dense than my regular GF bread. It did go very well with home made soup, however.

 

[R2elk]

Your profile doesn't indicate where you are.

Adirondacks, New York.