I've had good luck with a sourdough starter from fermentedtreasures.com
For the bread--Hmm. Is your yeast fresh? Also, I don't really ever punch my dough down. I am gentle with it. And I never have any issues. (I bake bread weekly.)
Re: Using a thermometer?morrigunJune 23 2010, 00:59:08 UTC
Hmm, maybe the bowls were too cold.... It still didn't rise very well the second time. I used a different recipie with less salt this time but it's still not rising much the second time...
Make the sourdough from scratch ;) My current starter's about 4 years old at this point. About the only tips I can think of "off the cuff" as it were is to use it weekly if possible and stored in the fridge, every day or two if kept out in the open. There's lots of ways of making it really - although apparently not all areas have good wild yeast. (I've heard that the Yukon and Alaskan areas don't - I'm south of there though so I don't know personally)
Sourdough is awesome :D
for yeasted dough: oh and I let the yeast rise a little, first, before mixing in anything with salt in it. I also don't use anything metal (sourdough books warn against using anything metal). It could be your yeast is old... maybe?
Comments 7
For the bread--Hmm. Is your yeast fresh? Also, I don't really ever punch my dough down. I am gentle with it. And I never have any issues. (I bake bread weekly.)
Reply
I was using fleischmann's yeast. Any other suggestions?
Reply
Reply
(The comment has been removed)
It's an electric oven.
The bowl a plastic, room temperature bowl. should I use something warmer/different?
Reply
(The comment has been removed)
Any idea of this site is good or not?
http://www.thefreshloaf.com/lessons
I bought new (rapid rise) yeast but it still didn't rise very much the second time.
Reply
My current starter's about 4 years old at this point. About the only tips I can think of "off the cuff" as it were is to use it weekly if possible and stored in the fridge, every day or two if kept out in the open.
There's lots of ways of making it really - although apparently not all areas have good wild yeast. (I've heard that the Yukon and Alaskan areas don't - I'm south of there though so I don't know personally)
Sourdough is awesome :D
for yeasted dough:
oh and I let the yeast rise a little, first, before mixing in anything with salt in it. I also don't use anything metal (sourdough books warn against using anything metal).
It could be your yeast is old... maybe?
Reply
Reply
Leave a comment