Are sourdough pizza crusts supposed to rise?
I used a recipe that only called for the yeast that is in the sourdough starter, and it didnt rise, not even after 2 hours. I know the starter is good, but when baked, they turned out really dense and heavy.
It depends. It probably should have, but maybe something happened to bo***cks the process? You said you gave it enough time, but are you sure you have all the rising ingredients?
Can I substitute bread flour for all purpose flour in a sourdough recipe?
I can’t seem to find a recipe for a sourdough starter that uses bread flour instead of all purpose. I am wondering if it will come out tasting ok if I use the bread flour instead? Or, even better yet….does anyone have a starter recipe that uses bread flour? Thanks ahead of time for your help.
Yes, you can substitute bread flour for all purpose flour to make a starter. Just swap out with equal amounts.
Whole wheat sourdough starter recipe?
How do you culture sourdough starter from whole wheat flour? Any recipes out there?
Whole-Wheat Sourdough Starter
1 teaspoon Active dry yeast
1 1/2 cups Whole wheat flour
1 1/2 cups Lukewarm water
In a glass or ceramic bowl or jar that has been scalded, combine flour and yeast, add water and blend well. Cover with plastic wrap and pierce with fork to release gases. Place in a warm, draft-free location at an even 85F for 18-24 hrs; stir several times daily. Refrigerate until ready to use.
If you have several starters, keep whole wheat separate from others to preserve its own distinctive flavor. Whole wheat starter does not have as much rising action as that made with white flour; you may have to plan longer rising times. To replenish, always use whole wheat flour.
What is the difference between the long loaves of Italian bread and the long loaves of French bread?
** do they both have sourdough starters ?
I have a nice recipe from the Italian Food Forever website for the long Italian bread that is started with a ‘biga’ for a starter, left overnight, but I don’t know if it is typical
** p.s. what is a baguette?
Snow is confused. Okay, just down right wrong.
French bread is a thinner, longer, thin crusted dough made from flour, water, yeast, and salt.
Italian bread is a wider, shorter, thick crusted loaf, sometimes made with semolina flour. And baked in a steam injected oven. Often dusted with sesame seed.
A baguette is a loaf of bread, often French.
Sourdough starter–problem with the hooch?
I’ve tried yet another sourdough starter recipe (pretty much the same as other starters, only this one has vinegar). I noticed after the first several hours, the hooch sank to the bottom instead of rising to the top. The starter looks normal otherwise–smells vaguely sour/alcoholic, formed gas bubbles, etc. I gave it a good stir (even though the recipe didn’t say to) and now on day two, the hooch is rising to the top. Does anyone have any clue why this happened?
I am sorry ive never done this receipe myself, so im going to give it a try, copied what you have/had done .
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