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Sourdough Starter - Hows, Whys, Whats

Bread

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331 replies to this topic

#331 gfweb

gfweb
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Posted 23 December 2011 - 08:19 AM

Harina Integral in English is actually Whole Wheat flour, and Harina de Fuerza is probably best translated as high-gluten flour. Regular bread flour has less gluten in it than Fuerza does.

I've always had excellent luck with a potato, boiled and then riced, left in a standard bread flour sponge (1C water, 2C flour) on the counter, in my little stone crock which has an ill-fitting lid. It sours in about 3 days and provides a lovely rise.


Isn't boiling the potato defeating the purpose? Or is the potato just yeast-chow?

#332 qrn

qrn
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Posted 23 December 2011 - 05:49 PM

Hi all, I have a problem and I was hoping someone could help me.

So, I've been attempting to make a sourdough starter. The recipe I got for it from a Spanish baker's -named Xavier Barriga -book, and it gives strict instructions to this:

Step 1 cut up two apples and remove seeds, place in airtight container with 25g of honey and cover with mineral water. Store at 35 - 40 degrees celsius for 5 days.

Step 2. Strain and mix in 100g of "harina integral", in english I believe it's unprocessed flour. Store this in airtight container at 35 - 40C for 48 hours.

Step 3. Weigh 100g of this mix and mix in 300g of warm mineral water and 300g of "harina de fuerza" I think it's bread flour in English, 12g of protein/100g. Store again airtight but at 30C for 24 hours.

Step 4. Weigh 150g of this and stir with 250g water and 250g of flour as before. 24 hours, 28 degrees

Step 5. 150g mix 300g water, 300g flour, 6 hours 28 degrees and it should be ready.

My problem is this. The starter is very wet. It's the consistency of very wet and sticky porridge. And when I try to make bread with it, the bread won't rise at all. It just turns sour. The starter itself just creates these tiny bubbles that have the same color as soap bubbles...

Can someone please offer guidance or a better recipe? Thank you!

try here, good folks,,http://groups.google.com/group/rec.food.sourdough/topics





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