Red Mosquito :: View topic

your bread thread is dead

Anybody an expert on sourdough? I've been making my own starter this week according to this WaPo guide, and the first four days went great, with good bubbles and some gluten strands. But I'm on day five, and this stuff was supposed to double in volume today, and it's just not happening.

Any ideas?

tragabigzanda wrote:

i'll ask my wife..on our drive up here she brought her 9 year old starter and feeds it all the time..our place literally has too much sourdough in it..come take some

I still can’t find any damn bread flour.

Doug what did your wife say

doug my bread is dying and this situation calls for all hands, all hands on deck

Chris_H_2 wrote:

I still can’t find any damn bread flour.

we have about 30 lbs of king arthur..come get some..all of a sudden everyones a baker

Author:	knee tunes [ Tue December 17, 2019 4:52 am ]
Post subject:	bread
Nature's Own - Honey Wheat is good. It's large and shapely and can withstand a hard spreading, no--not a slathering

Author:	Bammer [ Tue December 17, 2019 5:16 am ]
Post subject:	Re: bread
Ugh!!! The search function, people! viewtopic.php?f=8&t=8637&hilit=Breads&start=0

Author:	knee tunes [ Tue December 17, 2019 5:20 am ]
Post subject:	Re: bread
your bread thread is dead

Author:	Chris_H_2 [ Tue December 17, 2019 3:46 pm ]
Post subject:	Re: bread
knee tunes wrote: your bread thread is dead one of my favorite onion headlines of all time was the day after jerry garcia died: "head dead head dead"

Author:	Bammer [ Mon December 30, 2019 6:35 am ]
Post subject:	Re: bread
knee tunes wrote: your bread thread is dead

Red Mosquito http://forums.theskyiscrape.com/

bread http://forums.theskyiscrape.com/viewtopic.php?f=8&t=14780	Page 1 of 5

Author:	tragabigzanda [ Fri March 27, 2020 1:01 am ]
Post subject:	Re: bread
Anybody an expert on sourdough? I've been making my own starter this week according to this WaPo guide, and the first four days went great, with good bubbles and some gluten strands. But I'm on day five, and this stuff was supposed to double in volume today, and it's just not happening. Any ideas?

Author:	doug rr [ Fri March 27, 2020 1:09 am ]
Post subject:	Re: bread
tragabigzanda wrote: Anybody an expert on sourdough? I've been making my own starter this week according to this WaPo guide, and the first four days went great, with good bubbles and some gluten strands. But I'm on day five, and this stuff was supposed to double in volume today, and it's just not happening. Any ideas? i'll ask my wife..on our drive up here she brought her 9 year old starter and feeds it all the time..our place literally has too much sourdough in it..come take some

Author:	Chris_H_2 [ Fri March 27, 2020 1:27 am ]
Post subject:	Re: bread
I still can’t find any damn bread flour.

Author:	96583UP [ Fri March 27, 2020 2:32 am ]
Post subject:	Re: bread
i wonder if breadmaker sales are through the roof right now

Author:	doug rr [ Fri March 27, 2020 4:49 pm ]
Post subject:	Re: bread
Chris_H_2 wrote: I still can’t find any damn bread flour. we have about 30 lbs of king arthur..come get some..all of a sudden everyones a baker

Author:	tragabigzanda [ Fri March 27, 2020 5:08 pm ]
Post subject:	Re: bread
Doug what did your wife say

Author:	doug rr [ Fri March 27, 2020 5:09 pm ]
Post subject:	Re: bread
tragabigzanda wrote: Doug what did your wife say sorry have not asked yet...she was in meetings late and is in meetings now..hold tight

Author:	doug rr [ Fri March 27, 2020 5:35 pm ]
Post subject:	Re: bread
tragabigzanda wrote: doug my bread is dying and this situation calls for all hands, all hands on deck she's booked until around 3....i found this in the meantime if you read through the comments below you'll see that you're not alone in experiencing the lull in rising around day 4, which can continue for several days. This lull seems to be related to a type of bacteria that produces carbon dioxide early in the process (giving the illusion of yeast activity), but actually contributes to a delay in the onset of wild yeast fermentation. Usually time and patience wins out and your starter will eventually begin to rise predictably, but if you'd like to try an alternative feeding routine that is meant to increase the acidity of your starter and help the wild yeast kick in, then you could try switching to feeding only once a day with whole wheat flour: saving 1/2 cup (4 ounces, 113g) of starter and feeding it 1/4 cup (2 ounces, 57g) water and 1/2 cup (2 ounces, 57g) whole wheat flour. Once your starter is rising predictably , switch back to the twice a day feedings with our unbleached All-Purpose flour, feeding once again with equal parts by weight of starter, flour and water. Once the starter is rising predictably with this feeding routine, then you should be good to start baking. Don't be surprised if you starter exhibits some sluggishness each time you switch up its feeding routine, as the organisms need time to adjust, but eventually your starter should start rising like a champ!

Author:	Chris_H_2 [ Fri March 27, 2020 11:41 pm ]
Post subject:	Re: bread
doug rr wrote: Chris_H_2 wrote: I still can’t find any damn bread flour. we have about 30 lbs of king arthur..come get some..all of a sudden everyones a baker Thank you. I managed to pick up the last damn bag of King Arthur at our local, less-trafficked grocer. They got 6 bags in this morning. Got some homemade bread and pizza dough to make. Semi-pro tip: unless you have a new kitchen aid mixer, you can burn your mixer’s motor out with bread dough if you put it above a 2-3 for a long period of time.

Author:	E.H. Ruddock [ Sat March 28, 2020 1:14 am ]
Post subject:	Re: bread
I just paid six bucks for a pack of brand name bagels. JFC

Author:	Self [ Sat March 28, 2020 2:45 am ]
Post subject:	Re: bread
Who Ever Bread

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Author:	doug rr [ Sat March 28, 2020 2:43 am ]
Post subject:	Re: bread
levain flow