tag:blogger.com,1999:blog-3970320677819739454.post387166875260449636..comments2024-03-09T03:06:38.871-08:00Comments on Tartine Bread Experiment: square oneFrancehttp://www.blogger.com/profile/01123188752355883535noreply@blogger.comBlogger71125tag:blogger.com,1999:blog-3970320677819739454.post-70821384167491393602017-06-28T12:06:03.572-07:002017-06-28T12:06:03.572-07:00Do you store the starter you are saving for pancak...Do you store the starter you are saving for pancakes in the fridge?Wearing Green Underwearhttps://www.blogger.com/profile/11838829823480037556noreply@blogger.comtag:blogger.com,1999:blog-3970320677819739454.post-31013528140129003382017-06-02T14:50:48.198-07:002017-06-02T14:50:48.198-07:00I have a question that I would greatly appreciate ...I have a question that I would greatly appreciate the answer to. Have you ever, or would you ever make a levain with 100% rye flour instead of the 1/2 white 1/2 rye? P and J Garawayhttps://www.blogger.com/profile/05105283019138512123noreply@blogger.comtag:blogger.com,1999:blog-3970320677819739454.post-91913272937812536412017-02-18T19:50:23.746-08:002017-02-18T19:50:23.746-08:00Hi! having great luck with my rye starter... Tomor...Hi! having great luck with my rye starter... Tomorrow is day 9 but it is rising and falling perfectly. I fed it this morning at 8 and just now (almost 8pm)... do i have to wait until the middle of the night to start my levain??? or should i just wait until tomorrow and go according to your 9am/4pm/midnight schedule?Anonymoushttps://www.blogger.com/profile/17278339496492690861noreply@blogger.comtag:blogger.com,1999:blog-3970320677819739454.post-64503617079640518972017-02-15T09:28:41.036-08:002017-02-15T09:28:41.036-08:00I want to thank the writer of this post, my 1st st...I want to thank the writer of this post, my 1st starter was a white and when it would not start even with a packaged wild starter added after 2 day it smelled super yeasty but no bubble or co/2 output so I fed it whole wheat and low and behold day 7 I got doubling and day 9 my 1st attempt at your recipe and a lavain from Acme. It was delicious. I am in to day 2 of your Rye starter and you are right on. This generates hardly any hooch thus keeping the bacterial level very low, but very high enzymatic activity creating nice colonies of yeast and bacteria the good kind. THANKS, by the way I worked with Steve S from Acme at Chez Panisse when he 1st started there. 40 some years agorepetehttps://www.blogger.com/profile/09283542071942155577noreply@blogger.comtag:blogger.com,1999:blog-3970320677819739454.post-74313633994324081502017-02-14T00:09:23.477-08:002017-02-14T00:09:23.477-08:00I started my bread making journey last year in the...I started my bread making journey last year in the summer with Chad's book as my guide. I started with his starter 50/50 whole wheat recipe and after 4 attempts of bread making I've never been able to get the results as Chad's friends easily accomplished using his starter recipe. You are absolutely correct that a whole wheat starter is too temperamental. After a discouraging summer I hung up my bread gloves.<br /><br />Long story short, I have not been able to find anywhere the information I needed to understand why my starter was underperforming until I came across your website two hours ago. I jumped in my car and ran to the local coop to buy organic whole rye flour. Tomorrow, with a new found enthusiasm and faith, I will begin my rye starter thanks to you. <br /><br />I do have a couple of questions as I hope you still read your comments.<br /><br />What makes a rye levain versus a whole wheat levain or any other type of levain? Does it solely depend on the type of starter? or does it depend on the combination of the flours used to make the levain?<br /><br /> I'm assuming that it depends on the starter. If that's the case then I can use my rye starter to any of the 100% hydration recipes in chads book? Or do I use all rye flour along with the rye starter?<br /><br />Thank you for your blog as it has provided me the confidence to get my hands floured and in the kitchen again.<br /><br />Also, what are you currently working on since there hasn't been any updates to your blog for a while?<br /><br /><br />Many thanks, and god bless.Ramsseshttps://www.blogger.com/profile/16624688895762456247noreply@blogger.comtag:blogger.com,1999:blog-3970320677819739454.post-90984934164433695642017-02-14T00:08:02.944-08:002017-02-14T00:08:02.944-08:00I started my Break making journey last year in the...I started my Break making journey last year in the summer with Chad's book as my guide. I started with his starter 50/50 whole wheat recipe and after 4 attempts of break making I've never been able to get the results as Chad's friends easily accomplished using his starter recipe. You are absolutely correct that a whole wheat starter is too temperamental. After a discouraging summer I hung up my bread gloves.<br /><br />Long story short, I have not been able to find anywhere the information I needed to understand why my starter was underperforming until I came across your website two hours ago. I jumped in my car and ran to the local coop to buy organic whole rye flour. Tomorrow, with a new found enthusiasm and faith, I will begin my rye starter thanks to you. <br /><br />I do have a couple of questions as I hope you still read your comments.<br /><br />What makes a rye levain versus a whole wheat levain or any other type of levain? Does it solely depend on the type of starter? or does it depend on the combination of the flours used to make the levain?<br /><br /> I'm assuming that it depends on the starter. If that's the case then I can use my rye starter to any of the 100% hydration recipes in chads book? Or do I use all rye flour along with the rye starter?<br /><br />Thank you for your blog as it has provided me the confidence to get my hands floured and in the kitchen again.<br /><br />Also, what are you currently working on since there hasn't been any updates to your blog for a while?<br /><br /><br />Many thanks, and god bless.Ramsseshttps://www.blogger.com/profile/16624688895762456247noreply@blogger.comtag:blogger.com,1999:blog-3970320677819739454.post-11689914241373839472017-01-17T07:01:04.935-08:002017-01-17T07:01:04.935-08:00Thank you so very much for your clear and concise ...Thank you so very much for your clear and concise instructions. You are a godsend! I finally realized my starter was underfed according to your posts and I am feeding twice a day in preparation for baking this weekend. I have a 50/50 rye/apf starter that's been going now for 4-months. I'll gradually transition to a 100% rye starter. Question: I have storage buckets of whole Rye berries and a number of other whole grain berries and my own grain mill. I also keep on hand a number of bags of Giusto's Artisan bread flour. May I assume that I can mill my own rye flour from my berries for use in my starter, along with any other whole grain additions in your formulas? I'll use my Giusto's flour as a replacement for the KA APF per your recommendation. I really like the idea of using as much home milled flour as possible, hence my questions. Thank you again for your work on getting your knowledge and experience out to us baking newbies.<br /><br />Joachim in Boerne TX<br />jHans Waltherhttps://www.blogger.com/profile/02994776247629290244noreply@blogger.comtag:blogger.com,1999:blog-3970320677819739454.post-1154659896538245692016-12-11T00:12:47.155-08:002016-12-11T00:12:47.155-08:00It's true. it does. I always bake my dough rig...It's true. it does. I always bake my dough right from the fridge :)Francehttps://www.blogger.com/profile/01123188752355883535noreply@blogger.comtag:blogger.com,1999:blog-3970320677819739454.post-23116689497992993862016-11-14T06:12:43.316-08:002016-11-14T06:12:43.316-08:00I read an article where Chad Robertson said that u...I read an article where Chad Robertson said that using the cold dough helps with the ovenspring. Not sure where I read it as I have been reading a lot. Could have even been on this blog. Unknownhttps://www.blogger.com/profile/12665889437277547238noreply@blogger.comtag:blogger.com,1999:blog-3970320677819739454.post-4550286044365387772016-03-20T18:13:42.790-07:002016-03-20T18:13:42.790-07:00Hi! Can you tell me about pulling the fermented do...Hi! Can you tell me about pulling the fermented dough right from the fridge to the oven? I would have thought it would want/need a "temping" period. Hoping you can shed some light on this for me. Thanks! -ElizabethAnonymoushttps://www.blogger.com/profile/13161262372451446158noreply@blogger.comtag:blogger.com,1999:blog-3970320677819739454.post-61068808464247599602016-03-20T17:33:24.984-07:002016-03-20T17:33:24.984-07:00Hi there. Can you tell me about pulling the fermen...Hi there. Can you tell me about pulling the fermented dough directly from the fridge to the oven? I would have expected a warming or "temping" would be necessary. Hoping you can illuminate me on this. Thanks! -Elizabeth BAnonymoushttps://www.blogger.com/profile/13161262372451446158noreply@blogger.comtag:blogger.com,1999:blog-3970320677819739454.post-11358776027684798472015-12-04T11:14:25.096-08:002015-12-04T11:14:25.096-08:00Thank you so much for your posts and incredibly wo...Thank you so much for your posts and incredibly wonderful consistent photography. As well as your great writing style! I have been baking bread for several years to great neighborhood and family acclaim. I have been all up in Peter Reinharts BBA, but I always had aspirations towards the kind of breads you feature here. So I am following your steps on the rye starter, quite simply the best sourdough starter explanation I have ever come across. Thank you so much AL MohrAnonymoushttps://www.blogger.com/profile/06204422974192047903noreply@blogger.comtag:blogger.com,1999:blog-3970320677819739454.post-35205535972090418232015-09-02T05:04:18.101-07:002015-09-02T05:04:18.101-07:00Thank you and wish you post new bakes and formulas...Thank you and wish you post new bakes and formulas😊Anonymoushttps://www.blogger.com/profile/06935619655341668220noreply@blogger.comtag:blogger.com,1999:blog-3970320677819739454.post-90646523402392983642015-08-31T18:20:09.263-07:002015-08-31T18:20:09.263-07:00I would pull the whole thing from the fridge and r...I would pull the whole thing from the fridge and revive it, personally. After three days, you are ready to make your levain. I keep 60 TOTAL grams of starter (on the counter, that I feed 2-3x a day). At feeding time, I take out 40g leaving 20, then feed with 20g water and 20g rye flour. On the, maybe third or fourth day of feeding (after being refrigerated) you are ready to make your levain. So, make your levain as advised, replenish the starter and pop it back in the fridge. I hope this helps!Francehttps://www.blogger.com/profile/01123188752355883535noreply@blogger.comtag:blogger.com,1999:blog-3970320677819739454.post-44936650396795546162015-08-31T18:17:35.862-07:002015-08-31T18:17:35.862-07:00Hi Jimmy. My jar is sealed like I would... screw t...Hi Jimmy. My jar is sealed like I would... screw the top on a peanut butter jar. No explosions yet. Its been 5 years. Likely others have too much starter for the size of their jar. Cheers!Francehttps://www.blogger.com/profile/01123188752355883535noreply@blogger.comtag:blogger.com,1999:blog-3970320677819739454.post-42286539596959879752015-08-05T13:00:18.254-07:002015-08-05T13:00:18.254-07:00Thank you for the wonderful blog and the detailed ...Thank you for the wonderful blog and the detailed work you have been doing!<br />Regarding the lid on the jar, I have heard from several people that their jars exploded when they kept a tight lid. I'm a little bit cautious when it comes to sealing the jar. How tight do you seal it and how big impact has this detail in your experience?Jimmynoreply@blogger.comtag:blogger.com,1999:blog-3970320677819739454.post-37050336227800306082015-07-26T02:30:20.581-07:002015-07-26T02:30:20.581-07:00Hello France. Whenever I need a motivation to bake...Hello France. Whenever I need a motivation to bake, I just come back to your site, but again I get confused for how to revive my starter. I have 2 one whole wheat and other is rye. In many references in the net I find that when I want to bake that week, I just take out my starter from the fridge, take a small amount like a 10 or 15 g of starter , then feed it with say 60 of water and flour . Its been going well with all my bakes since 2 years. Your formula calls for same amount of starter, flour and water. Each time I decide to use my 100% rye starter I get confused how to start : with tea spoon or with your formula? and stop there really. Can you please advise whats the difference between a small amount of starter and a same weight starter as flour and water? thank you Anonymoushttps://www.blogger.com/profile/06935619655341668220noreply@blogger.comtag:blogger.com,1999:blog-3970320677819739454.post-78773986030651366242015-07-04T15:44:57.929-07:002015-07-04T15:44:57.929-07:00you can try. but likely it will not raise your bre...you can try. but likely it will not raise your bread well enough after 4 days. you can store it in the fridge. i never do unless i'm traveling. i store it on the counter and feed it 2 - 4x a day. but if you only plan to bake once in a while, put it in the fridge and pull it out 4-5 days before you plan to bake and feed it at least 3x a day. cheers!Francehttps://www.blogger.com/profile/01123188752355883535noreply@blogger.comtag:blogger.com,1999:blog-3970320677819739454.post-77565472440116778842015-07-04T15:43:21.754-07:002015-07-04T15:43:21.754-07:00yes. after the bulk and shape.
so many variables a...yes. after the bulk and shape.<br />so many variables affect your bread's outcome. just keep practicing and experimenting!Francehttps://www.blogger.com/profile/01123188752355883535noreply@blogger.comtag:blogger.com,1999:blog-3970320677819739454.post-80406982559264308352015-06-27T07:12:06.323-07:002015-06-27T07:12:06.323-07:00hi,
i love your blog, it is amazing. when you say...hi, <br />i love your blog, it is amazing. when you say that your dough fermented for totaly of 19 hours, do you mean from making the dough till oven including the autolize and bulk fermentation or is it 19 hour AFTER bulk and shape?<br /><br />because i did 19hours after bulk and shape and the bread was wondefully soft and open but too sour. way too sour.Romannoreply@blogger.comtag:blogger.com,1999:blog-3970320677819739454.post-66606720519464986602015-03-10T06:03:45.802-07:002015-03-10T06:03:45.802-07:00Thank you so much for this thorough article! It h...Thank you so much for this thorough article! It has inspired me to try bread baking of this type for the first time.<br /><br />Now for a question.... I have a book from the French Culinary Institute which goes over a million types of bread, and in the starter section it also mentions a 9 day starter. Is there a reason for the 9 days? If I was pressed for time could I use it after 4 days? Currently I am 4 days in and my starter is very alive and bubbly, responding very well to each feeding.<br /><br />Secondly, after my starter is good and established, what's the best way to store it for longer term use? I've read I can feed it, then store in the fridge for a couple of weeks but I wanted your feedback. Thanks so much!<br /><br />P.S.P.S.https://www.blogger.com/profile/02717867260739276567noreply@blogger.comtag:blogger.com,1999:blog-3970320677819739454.post-87504994900802818692015-02-21T13:32:36.117-08:002015-02-21T13:32:36.117-08:00you should feed your starter for at least 4 or 5 d...you should feed your starter for at least 4 or 5 days, 3x a day if its been in the fridge for a while.<br />total bulk is 4 hours. yes.<br />it should say on the post. i will double check. i always give the duration for my own fermentatios -- yes, just checked. mine fermented for 19 hours 15 minutes :)Francehttps://www.blogger.com/profile/01123188752355883535noreply@blogger.comtag:blogger.com,1999:blog-3970320677819739454.post-84453935931090979592015-02-21T13:29:47.984-08:002015-02-21T13:29:47.984-08:00the pleasure is always mine. i'm happy you mad...the pleasure is always mine. i'm happy you made such a lovely loaf using my blog :)Francehttps://www.blogger.com/profile/01123188752355883535noreply@blogger.comtag:blogger.com,1999:blog-3970320677819739454.post-65063223114244130982015-02-21T13:27:18.806-08:002015-02-21T13:27:18.806-08:00Thank you Hugo. Whatever works, ya know?? Rye, whe...Thank you Hugo. Whatever works, ya know?? Rye, wheat... as long as you are making fantastic bread, that's all that matters!Francehttps://www.blogger.com/profile/01123188752355883535noreply@blogger.comtag:blogger.com,1999:blog-3970320677819739454.post-51476133608743186502015-02-08T08:25:17.332-08:002015-02-08T08:25:17.332-08:00Wow, being from Sweden, I'm not foreign to all...Wow, being from Sweden, I'm not foreign to all rye starters. But as Robertson and Silverton and others are so into wheat, of course I had to try - and struggle/tear my hair... Now I don't need to feel ashamed for going rye ;-) Thanks for this wonderful blog, keep up the great work! Having a 50/50 fue/wheat works also, btw. //HugoAnonymousnoreply@blogger.com