I started a sourdough culture - here in Nova Scotia, Canada - 3 weeks ago. I made my first loaf last weekend - and it was far far too sour. After changing the flour, temperature, hydration, and timing, I made a second loaf yesterday, which turned out great. The temperature was probably the biggest factor: I've just got to keep the starter and the bulk fermentation in a warmer zone. I am glad to hear of a seven-week rule of thumb for keeping the starter out of the fridge. Mine hasn't gone in yet; I might keep it out for several months before trying any transfer.
Hello, I am in Canada. I also have an interest in sourdough bread trying to recreate the delicious rye bread that I love from Germany (my heritage). I just recently returned from a two month stay with my daughter in Australia. I had to freeze my starter as I didn't want it to die while I was away but I have struggled to know what to do correctly now that I am back and starting up again. I think as you mentioned that I didn't leave my mother Starter long enough at room temperature. I was also on a small feeding program and it started looking good: nice and bubbly but now I think I put the Starter too soon back in the fridge. It's not looking as happy as before. I brought it out now and hopefully in a few days I can get it working again as before. I am always open to learning new tips from other bakers! We love our craft! Thanks. Monica
Hi! I understand the struggle of bringing a starter back from freezing! I did freeze mine some time back. I would say what you do to your Starter before freezing is key to how it will revive back. You will get back, you will! :) Yes we love our craft! Thank you too.
I was getting very discouraged with starting my own sourdough starter. You recommended two weeks and that resonated with me. I'm realizing that not only does my starter need to grow, but it's also getting used to the environment. 7 days might not be enough, and that's okay. It'll be worth it in the long run. Thank you.
You're welcome. O yes! Two week old active starter will make good bread but as you know the idea is to be patient and allow it to keep growing in its environment,and like you said it will be worth it. You've got this 👍
Thanks for sharing your insights. I'm currently in the struggling phase so I appreciate people like you who give out free advice. Right now, I have a fairly new starter who performs miracle at room temperature, but in the fridge it completely stops. It triples or quadruples consistently at about 25-26C in 2-3h which is fantastic, my bread ferments so quickly as well but once cold proofing comes around, neither starter nor bread moves even 1%. I have checked my fridge temperature and even had it go as high as 8Celsius but did not work, while yeasted breads proofed perfectly even at the coldest setting. I have bulk fermented to 30, 50, 75 and even 100% rise and still nothing. I will try keeping it at room temperature for 7 weeks as you suggest to see if that helps but right now I am trying to leave it out for 2 hours at room temperature then putting in the fridge and seeing if that helps.
You are very much welcome. Congratulations on the miracle part :) Have you baked bread with the starter? Just to get more clarity when you say yeasted bread do you mean bread with commercial yeast? Bear with me, let me add more light about cold proofing. Cold proofing aka retarding the dough means you're completely slowing down fermentation in the fridge. I proof my dough for almost 2hrs at room temp first before continuing with cold proofing in the fridge because i don't want to bake it immediately or same day. If your fridge is set to the coldest settings you could leave it for (2) days i believe (sourdough is naturally slow fermentation so imagine it being slowed down in the fridge). I hope this is helpful, keep me updated!
@shimbakesbread thank you so much, I always see people on youtube putting the dough straight into the fridge right after shaping. I have baked with my starter already but they always turn out underproofed. I will try proofing at room temp before the fridge and seeing the results. And yes, by yeasted dough i do mean commercial. Those always turn out fine if i put in the fridge right after shaping, so i always thought that sourdough would take longer but could do the same. Since the dough does not reach fridge temp right away.
Haha I was a culprit once of putting the dough straight into the fridge and mhm people on youtube don't say everything! :( but i eventually figured it out. And yes, the dough does not reach fridge temp right away but nah!... you still need to proof at room temp before placing in the fridge. Best wishes!
![Lp. Сердце Вселенной #60 РОЖДЕНИЕ ЛОЛОЛОШКИ [Финал] • Майнкрафт](http://i.ytimg.com/vi/YoR0pAV9FVQ/mqdefault.jpg)
Thank you. I Learned many tips I've not heard of while on my sourdough journey. Thanks so much!
You're welcome. I'm glad it was helpful!
Beautiful bread and beautiful kitchen. Love your tile walls!
Thanks so much!
I started a sourdough culture - here in Nova Scotia, Canada - 3 weeks ago. I made my first loaf last weekend - and it was far far too sour. After changing the flour, temperature, hydration, and timing, I made a second loaf yesterday, which turned out great. The temperature was probably the biggest factor: I've just got to keep the starter and the bulk fermentation in a warmer zone.
I am glad to hear of a seven-week rule of thumb for keeping the starter out of the fridge. Mine hasn't gone in yet; I might keep it out for several months before trying any transfer.
I'm glad you're getting the hang of it! Try it and I know you'll find your rhythm soon enough.
Thank you for sharing!❤
You're welcome! I'm glad you found it helpful.
Excited to see that you’re from Nigeria, I’ve hardly seen anyone from here. Thank you for sharing your experience.
I'm happy to represent! You're welcome. 😊Actually you're not far from the truth, I hardly see anyone too.
Hello, I am in Canada. I also have an interest in sourdough bread trying to recreate the delicious rye bread that I love from Germany (my heritage). I just recently returned from a two month stay with my daughter in Australia. I had to freeze my starter as I didn't want it to die while I was away but I have struggled to know what to do correctly now that I am back and starting up again. I think as you mentioned that I didn't leave my mother Starter long enough at room temperature. I was also on a small feeding program and it started looking good: nice and bubbly but now I think I put the Starter too soon back in the fridge. It's not looking as happy as before. I brought it out now and hopefully in a few days I can get it working again as before. I am always open to learning new tips from other bakers! We love our craft! Thanks. Monica
Hi! I understand the struggle of bringing a starter back from freezing! I did freeze mine some time back. I would say what you do to your Starter before freezing is key to how it will revive back. You will get back, you will! :) Yes we love our craft! Thank you too.
I was getting very discouraged with starting my own sourdough starter. You recommended two weeks and that resonated with me. I'm realizing that not only does my starter need to grow, but it's also getting used to the environment. 7 days might not be enough, and that's okay. It'll be worth it in the long run. Thank you.
You're welcome. O yes! Two week old active starter will make good bread but as you know the idea is to be patient and allow it to keep growing in its environment,and like you said it will be worth it. You've got this 👍
@shimbakesbread thank you so much! Happy New Year!
Thank you, stay well @UniquelyTisa
Another great resource for beginners, Nice!
I'm glad you found it helpful!
Thanks for sharing your insights. I'm currently in the struggling phase so I appreciate people like you who give out free advice. Right now, I have a fairly new starter who performs miracle at room temperature, but in the fridge it completely stops. It triples or quadruples consistently at about 25-26C in 2-3h which is fantastic, my bread ferments so quickly as well but once cold proofing comes around, neither starter nor bread moves even 1%. I have checked my fridge temperature and even had it go as high as 8Celsius but did not work, while yeasted breads proofed perfectly even at the coldest setting. I have bulk fermented to 30, 50, 75 and even 100% rise and still nothing. I will try keeping it at room temperature for 7 weeks as you suggest to see if that helps but right now I am trying to leave it out for 2 hours at room temperature then putting in the fridge and seeing if that helps.
You are very much welcome. Congratulations on the miracle part :) Have you baked bread with the starter? Just to get more clarity when you say yeasted bread do you mean bread with commercial yeast?
Bear with me, let me add more light about cold proofing. Cold proofing aka retarding the dough means you're completely slowing down fermentation in the fridge. I proof my dough for almost 2hrs at room temp first before continuing with cold proofing in the fridge because i don't want to bake it immediately or same day. If your fridge is set to the coldest settings you could leave it for (2) days i believe (sourdough is naturally slow fermentation so imagine it being slowed down in the fridge). I hope this is helpful, keep me updated!
@shimbakesbread thank you so much, I always see people on youtube putting the dough straight into the fridge right after shaping. I have baked with my starter already but they always turn out underproofed. I will try proofing at room temp before the fridge and seeing the results.
And yes, by yeasted dough i do mean commercial. Those always turn out fine if i put in the fridge right after shaping, so i always thought that sourdough would take longer but could do the same. Since the dough does not reach fridge temp right away.
Haha I was a culprit once of putting the dough straight into the fridge and mhm people on youtube don't say everything! :( but i eventually figured it out.
And yes, the dough does not reach fridge temp right away but nah!... you still need to proof at room temp before placing in the fridge. Best wishes!
I have tried and failed. I must get back to it and try again to make the starter.
You've got this!
Thanks sis! Please keep these coming.
You're welcome, you got it!
You are a beautiful lady and look really nice in your outfit.
Thank you so much for the kind words!
You should wear a lab coat, not an apron. 😁
You're right, I would be better protected from the flour dust in a lab coat! 😂
@shimbakesbread 😂😂