Comments on: Forget and forgive: from neglected starter, a wonderful loaf of bread. http://blog.kingarthurflour.com/2009/04/09/forget-and-forgive-from-neglected-starter-a-wonderful-loaf-of-bread/ Step-by-step recipes and baking tips from America's oldest flour company: King Arthur Flour Mon, 13 Feb 2012 22:12:57 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: prego_cook http://blog.kingarthurflour.com/2009/04/09/forget-and-forgive-from-neglected-starter-a-wonderful-loaf-of-bread/comment-page-2/#comment-64714 prego_cook Wed, 28 Dec 2011 11:09:50 +0000 http://blog.kingarthurflour.com/2009/04/09/forget-and-forgive-from-neglected-starter-a-wonderful-loaf-of-bread/#comment-64714 LOVED reading through this whole entire thread! Getting ready to try to revive my poor starter that's been neglected..... i thought it was hopeless but it looks good and so this will be my goal for 2012! i'm sure i'll be back for help! very impressive the time and commentary from the experts here! i especially like the toll-free emergency hotline! LOL! Happy New Year! <strong>Thanks for the sourdough reminder - now I'm going home to tend to my back-of-the-fridge-and-forgotten-during-the-holidays starter as well! Irene @ KAF</strong> LOVED reading through this whole entire thread! Getting ready to try to revive my poor starter that’s been neglected….. i thought it was hopeless but it looks good and so this will be my goal for 2012! i’m sure i’ll be back for help!

very impressive the time and commentary from the experts here! i especially like the toll-free emergency hotline! LOL!

Happy New Year!

Thanks for the sourdough reminder – now I’m going home to tend to my back-of-the-fridge-and-forgotten-during-the-holidays starter as well! Irene @ KAF

]]> By: ewoolley13 http://blog.kingarthurflour.com/2009/04/09/forget-and-forgive-from-neglected-starter-a-wonderful-loaf-of-bread/comment-page-2/#comment-57978 ewoolley13 Mon, 25 Apr 2011 01:38:43 +0000 http://blog.kingarthurflour.com/2009/04/09/forget-and-forgive-from-neglected-starter-a-wonderful-loaf-of-bread/#comment-57978 If you wanted a less sour loaf, could you not refrigerate the starter overnight? <strong>For a less sour loaf, use more yeast, and let the dough/loaf rise less; it's not really the starter so much that controls the degree of sourness in the finished bread, it's more how you let the dough rise... PJH</strong> If you wanted a less sour loaf, could you not refrigerate the starter overnight?

For a less sour loaf, use more yeast, and let the dough/loaf rise less; it’s not really the starter so much that controls the degree of sourness in the finished bread, it’s more how you let the dough rise… PJH

]]> By: Sourdough baker giving up http://blog.kingarthurflour.com/2009/04/09/forget-and-forgive-from-neglected-starter-a-wonderful-loaf-of-bread/comment-page-2/#comment-55318 Sourdough baker giving up Sun, 30 Jan 2011 23:11:39 +0000 http://blog.kingarthurflour.com/2009/04/09/forget-and-forgive-from-neglected-starter-a-wonderful-loaf-of-bread/#comment-55318 I don't know what to do anymore - any advice would be helpful. I have tried and tried and all I can ever accomplish is flat sourdough saucers. My dough never slashes right - just pulls - and I end up with flat useless bread. I have followed these recipes to the "T" time and time again and all I'm doing is wasting flour and time. My starter is fine - it bubbles, it smells good, it's alive. The dough appears thick and not very sticky. It doubles during the first rise, it spreads during the second. I've tested using the dimple method. I spray, wait, and slash. I've used serrated knives and sharp non-serrated ones. I'm losing hope. Please help! <strong>Don't give up! The bakers on our Baker's Hotline are ready to talk you through this, and I'm sure they can figure out what's happening. Call us: 802-649-3717. Help is on the way! PJH</strong> I don’t know what to do anymore – any advice would be helpful. I have tried and tried and all I can ever accomplish is flat sourdough saucers. My dough never slashes right – just pulls – and I end up with flat useless bread. I have followed these recipes to the “T” time and time again and all I’m doing is wasting flour and time. My starter is fine – it bubbles, it smells good, it’s alive. The dough appears thick and not very sticky. It doubles during the first rise, it spreads during the second. I’ve tested using the dimple method. I spray, wait, and slash. I’ve used serrated knives and sharp non-serrated ones. I’m losing hope. Please help!

Don’t give up! The bakers on our Baker’s Hotline are ready to talk you through this, and I’m sure they can figure out what’s happening. Call us: 802-649-3717. Help is on the way! PJH

]]> By: tkacarvewood59 http://blog.kingarthurflour.com/2009/04/09/forget-and-forgive-from-neglected-starter-a-wonderful-loaf-of-bread/comment-page-2/#comment-55266 tkacarvewood59 Thu, 27 Jan 2011 18:32:11 +0000 http://blog.kingarthurflour.com/2009/04/09/forget-and-forgive-from-neglected-starter-a-wonderful-loaf-of-bread/#comment-55266 i've seen various messages about bread machine sourdough was wondering how much starter and process thank you <strong>I'd say use any sourdough recipe; make the dough in the machine; then take it out, and follow the recipe for the remainder of the rising, shaping and baking. Sourdough generally takes lots of long rises to reach its full potential; it's not something that translates easily to bread machine baking. PJH</strong> i’ve seen various messages about bread machine sourdough was wondering how much starter and process thank you

I’d say use any sourdough recipe; make the dough in the machine; then take it out, and follow the recipe for the remainder of the rising, shaping and baking. Sourdough generally takes lots of long rises to reach its full potential; it’s not something that translates easily to bread machine baking. PJH

]]> By: anne1313 http://blog.kingarthurflour.com/2009/04/09/forget-and-forgive-from-neglected-starter-a-wonderful-loaf-of-bread/comment-page-2/#comment-53028 anne1313 Tue, 23 Nov 2010 20:48:01 +0000 http://blog.kingarthurflour.com/2009/04/09/forget-and-forgive-from-neglected-starter-a-wonderful-loaf-of-bread/#comment-53028 Is there any place where you have a "chat" location? You know just where people can sign in and chat with whomever is signed in and can talk about the different recipes or other things with each other? Thanks. Just me! Anne <strong>Hi Anne, We don't have a live group chat feature at this time, but we hope you'll join in the community discussions. They cover a lot of difference ground every time I look at them! ~ MaryJane </strong> Is there any place where you have a “chat” location? You know just where people can sign in and chat with whomever is signed in and can talk about the different recipes or other things with each other?
Thanks.
Just me!
Anne
Hi Anne,
We don’t have a live group chat feature at this time, but we hope you’ll join in the community discussions. They cover a lot of difference ground every time I look at them! ~ MaryJane

]]> By: dwhebh http://blog.kingarthurflour.com/2009/04/09/forget-and-forgive-from-neglected-starter-a-wonderful-loaf-of-bread/comment-page-2/#comment-51926 dwhebh Tue, 26 Oct 2010 18:19:39 +0000 http://blog.kingarthurflour.com/2009/04/09/forget-and-forgive-from-neglected-starter-a-wonderful-loaf-of-bread/#comment-51926 I have used your sourdough starter and other KA products for several years. I have a question about rising sourdough bread made with the KA recipe which includes yeast. I get an incredible amount of rising in the first rising (before forming the loaves) but not nearly as much as I think I should during the second rise after the loaves are formed and in the pans. Since it is rising so much the first round, I know the yeast is alive. Am I letting it rise too long/too much on the first rise? Also, I don't get any "oven spring" with my loaves. Despite that, the bread always tastes good and always gets eaten! <strong>When you shape dough into loaves you are "de-gassing" the dough and forcing it to start it's rise all over again. This will take time. I would recommend using a long, cool rise to improve your loaf volume. After you've shaped the dough, cover it lightly with plastic wrap and place it in your refrigerator overnight (or 8-10 hours) then bake the loaf the next day. This longer cooler rise will give your dough time to grow and should improve your oven spring! kelsey@KAF</strong> I have used your sourdough starter and other KA products for several years. I have a question about rising sourdough bread made with the KA recipe which includes yeast. I get an incredible amount of rising in the first rising (before forming the loaves) but not nearly as much as I think I should during the second rise after the loaves are formed and in the pans. Since it is rising so much the first round, I know the yeast is alive. Am I letting it rise too long/too much on the first rise? Also, I don’t get any “oven spring” with my loaves.

Despite that, the bread always tastes good and always gets eaten!

When you shape dough into loaves you are “de-gassing” the dough and forcing it to start it’s rise all over again. This will take time. I would recommend using a long, cool rise to improve your loaf volume. After you’ve shaped the dough, cover it lightly with plastic wrap and place it in your refrigerator overnight (or 8-10 hours) then bake the loaf the next day. This longer cooler rise will give your dough time to grow and should improve your oven spring! kelsey@KAF

]]> By: elittle9381 http://blog.kingarthurflour.com/2009/04/09/forget-and-forgive-from-neglected-starter-a-wonderful-loaf-of-bread/comment-page-2/#comment-51248 elittle9381 Wed, 29 Sep 2010 23:14:10 +0000 http://blog.kingarthurflour.com/2009/04/09/forget-and-forgive-from-neglected-starter-a-wonderful-loaf-of-bread/#comment-51248 Hi folks, I started one sourdough batch in October of 07 using KAF's All Purpose white and water and let it sit on the counter for three days. Started with 3 cups flour and about 1 1/2 c. water. Each day of the three I added another cup of flour and one of water. I had a bucket full when I was done so had to give some to a couple of my kids. I named him Snidely Whiplash after the old Bullwinkle cartoon. Been using him a couple of times a week ever since. Then I started another one in December of 08 using KSF Whole Wheat flour. Named that dude Dudley Dooright and he also get a workout twice a week. i love the fact that they became active from just absorbing the yeast out of the air! Love the forum and all the comments. Hi folks, I started one sourdough batch in October of 07 using KAF’s All Purpose white and water and let it sit on the counter for three days. Started with 3 cups flour and about 1 1/2 c. water. Each day of the three I added another cup of flour and one of water. I had a bucket full when I was done so had to give some to a couple of my kids. I named him Snidely Whiplash after the old Bullwinkle cartoon. Been using him a couple of times a week ever since.

Then I started another one in December of 08 using KSF Whole Wheat flour. Named that dude Dudley Dooright and he also get a workout twice a week.

i love the fact that they became active from just absorbing the yeast out of the air! Love the forum and all the comments.

]]> By: deszlinde http://blog.kingarthurflour.com/2009/04/09/forget-and-forgive-from-neglected-starter-a-wonderful-loaf-of-bread/comment-page-2/#comment-50776 deszlinde Wed, 15 Sep 2010 01:02:29 +0000 http://blog.kingarthurflour.com/2009/04/09/forget-and-forgive-from-neglected-starter-a-wonderful-loaf-of-bread/#comment-50776 I am new to bread baking and wanted to try sourdough bread. I have tried both the extra tangy sour dough bread and the whole wheat sourdough with sunflower seeds and cracked wheat. In both cases I weighed out the ingredians. My dough was so sticky I could hardly handle it. Both breads came out fairly flat. The ET bread did have a good flavor and texture. The whole wheat bread also had a good texture but the bread seamed very moist when it was sliced. The internal temperature was 210F when I removed it from the oven. I know humidity can be a concern but in this case it was a relatively dry day. Any suggestions for the sticky dough? dave Hi, Dave. Everything you describe here indicates too much moisture in the dough (the fact that it was so sticky and wet even after baking). It's possible your starter was very much on the liquid side, instead of a pancake batter consistency, and that would have thrown off the proportions of liquid to flour in the recipe. Susan I am new to bread baking and wanted to try sourdough bread. I have tried both the extra tangy sour dough bread and the whole wheat sourdough with sunflower seeds and cracked wheat. In both cases I weighed out the ingredians. My dough was so sticky I could hardly handle it. Both breads came out fairly flat. The ET bread did have a good flavor and texture. The whole wheat bread also had a good texture but the bread seamed very moist when it was sliced. The internal temperature was 210F when I removed it from the oven. I know humidity can be a concern but in this case it was a relatively dry day. Any suggestions for the sticky dough?

dave

Hi, Dave. Everything you describe here indicates too much moisture in the dough (the fact that it was so sticky and wet even after baking). It’s possible your starter was very much on the liquid side, instead of a pancake batter consistency, and that would have thrown off the proportions of liquid to flour in the recipe. Susan

]]> By: keri http://blog.kingarthurflour.com/2009/04/09/forget-and-forgive-from-neglected-starter-a-wonderful-loaf-of-bread/comment-page-2/#comment-47722 keri Wed, 30 Jun 2010 20:59:57 +0000 http://blog.kingarthurflour.com/2009/04/09/forget-and-forgive-from-neglected-starter-a-wonderful-loaf-of-bread/#comment-47722 it perked right back up. i think it just gets dry in the fridge and feel much more comfortable about it now. thank you so much for your advice. it perked right back up. i think it just gets dry in the fridge and feel much more comfortable about it now. thank you so much for your advice.

]]> By: keri http://blog.kingarthurflour.com/2009/04/09/forget-and-forgive-from-neglected-starter-a-wonderful-loaf-of-bread/comment-page-2/#comment-46746 keri Sun, 20 Jun 2010 20:52:34 +0000 http://blog.kingarthurflour.com/2009/04/09/forget-and-forgive-from-neglected-starter-a-wonderful-loaf-of-bread/#comment-46746 i have a very neglected starter, but i think it just went dry. it had a hooch-colored thick layer on top which i scraped off. it smells all right and it wasn't fuzzy like mold. it seems okay to use, so i'm going to try to rev it up, but wanted to know if you have an opinion about this. i do think that once before this happened, and i just scraped it off (as it wasn't pink nor orange) and as the starter was very thick, felt that it was just thick, dry starter or parts of the dried starter from the sides of the container that fell into the mix and never quite rehydrated. any words of advice are truly welcomed. <strong>Feed it a few times, Keri (waiting the requisite time between feedings) - it might take more than once to get it going again. But if it just looks sad and dry (not with a layer of foul-smelling pinkish/orange liquid on top,), it should be fine. I've seen sourdough revived from just a single fingernail-sized bit of dry starter scraped from a bowl... Good luck! PJH</strong> i have a very neglected starter, but i think it just went dry. it had a hooch-colored thick layer on top which i scraped off. it smells all right and it wasn’t fuzzy like mold.

it seems okay to use, so i’m going to try to rev it up, but wanted to know if you have an opinion about this.

i do think that once before this happened, and i just scraped it off (as it wasn’t pink nor orange) and as the starter was very thick, felt that it was just thick, dry starter or parts of the dried starter from the sides of the container that fell into the mix and never quite rehydrated.

any words of advice are truly welcomed.

Feed it a few times, Keri (waiting the requisite time between feedings) – it might take more than once to get it going again. But if it just looks sad and dry (not with a layer of foul-smelling pinkish/orange liquid on top,), it should be fine. I’ve seen sourdough revived from just a single fingernail-sized bit of dry starter scraped from a bowl… Good luck! PJH

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