I suspect ambient temperature may play a signficant role,  in our differences, as I usually teach classes in the  cold Winter months and I am guessing that you are dealing with much warmer temperatures. Useful videos: Bread Tip 43 - What is a Bakers Percentage? only to dicover (with the help of others at TFL) that,  damned if I wasn't STILL overfermenting! Since its my first loaf :-) want to keep things as simple as possible. Add equal amounts of flour and lukewarm water – around 200g is … 2)  So... why do you NOT have to use at the point its peaked? This is where the importance of a full strength starter, at its peak, comes in. Feed the 3 oz of starter with 3 oz of all purpose flour and 3 oz of water. I noticed in this week’s video you seem to do it after the first prove but before the second. Shop recommended products from Bake with Jack on Amazon.co.uk. Use that fed starter to bake a sourdough recipe within the next day. With a few feeds, your starter will be back in action: bubbly, happy, and ready for your next baking adventure. Personally I prefer the process with a wetter dough. FYI if you want sweeter breads, use your starter BEFORE it has peaked; if you want more sour bread, use it after it has peaked. You’ll be able to find a rhythm of never needing to feed your starter until you want to bake. You can find lots of recipes online for using discarded starter. The point is to get the hydration just how you want it in the first place, because by adding flour you are changing the recipe and therefore changing the hydration rate which makes the recipe a little redundant. SD is a living "breathing" thing and I must agree - no substitute for experience (which we ALL are still getting!) The only real rule of thumb for feeding is to keep your starter addition at less than 50% of the total weight. It takes me 4 days to bake this bread. Feed the 3 oz of starter with 3 oz of all purpose flour and 3 oz of water. Feed the starter as described in steps 1 & 2 (see note). Next time around, crank up the hydration a touch. If you are still struggling take the moisture in the recipe down to a more manageable level for you, and work your way up when you feel comfortable. This is the best technique I have found for keeping a healthy, active starter that is always ready to be used! It was the easiest loaf I've ever baked. Perhaps a metaphor for ourselves in times of crisis, starters are how bread was born some 10,000 years ago. This is a sign that your starter has fermented and is ready for a feed. Ready your sourdough starter for storage. Nice. https://honestcooking.com/bread-beast-baking-sourdough-starter If you like a bit of whole wheat in your SD as we do in my house, use my "Kuta" SD recipe on this site (search for "Kuta" on the TFL site) or go to:  http://www.thefreshloaf.com/node/27567/kuta-sourdough-whole-wheat-tweak-susans-norwich-sd for my tweak of Susan's bread (which is just as easy to make). FEEDING THE STARTER. Does all the extra oil I'm adding (which gets incorporated when I knead and knock back) lead to my dough losing strength & difficulty holding structure? This means that I carefully control the strength  and amount of the starter, the temperature at mixing and then the cold retardation temperature. Christmas 2020. There is no point making a wet dough to get a specific texture of bread, and then adding flour to make the consistency manageable, because then it's not a wet dough anymore and you lose the characteristics. Yes. Storage of a few weeks to a few months. Bread Tip 89 - DO NOT "Knead on a Floured Surface! Thanks Jessica T - will try give it a chance. Ideally you want it to do this for a few days to be certain that it is truly strong enough. 20:00 Feed starter . This generally takes 4-5 hours but the time can vary based on dough temperature and room temperature. A healthy, mature starter should be bubbly and double in 8 hours. Excess sourdough starter can be used to make more … I left the baby starter out during five warm days, then put it in the fridge for five more. Adding oil to a recipe will affect the final bread, but unless you are using a LOT of oil then I don’t think it will. 16:40 Take out from the oven and cool. I do not like much of the sour tang and do not want my breads to be on the sour side. Can I use freshly ground flour to feed my sourdough starter? Yesterday was baking day. The best way to determine a feeding schedule is to work backwards from when you want to make bread. It’s too wet and sticky! 7) Also... understand that SD bread making is mostly about fermentation (and temperature). If you bake everyday and feed it everyday then won't be an issue. Thank you in advance! For instance, 50 grams of starter, 50 grams of water, 50 grams of flour. is one of the best ways to achieve sourness - for two reasons:  A)  the starter itself gets more acid and thus more sour the longer you wait (within reason) after it has peaked, and; B) the dough takes longer to ferment as a result of using the less active starter. When you feed up your starter you can let it puff up and stash it in the fridge to build acidity overnight to make dough in the morning, AND also I've found that if you use LESS starter in the loaf (say 25g) and let it ferment for AGES longer it develops flavour more slowly and more acidity too. (I am feeding it once a day in the evening around 8:00 pm - 0.5 oz starter + 2 0z water + 2 0z flour - it doubles in about less than 8 hours). 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