All Things Bread No.13

Hello Friends of Sourdough!
In today’s All Things Bread we discover the “Tangzhong Technique” and in Zoom Debrief we have our first Guest Post, a handy troubleshooting guide!

All Things Bread
How about this post I found on reddit :

Yup we’ve all been there (except Anmol:)

The Tangzhong Technique:
Saher and I took a holiday in Hokkaido last year (back when the world was still round, it’s flat now) The bakeries we went to in Niseko and Sapporo were all family run and I cannot tell you how inspiring and beautiful that was to me. One in particular, Boulangerie Jin was just too much for me to take.  

“Hokkaido Milk Bread” is of course world famous and it uses a special technique to achieve that unique texture and flavour. The Tangzhong technique is described here and here.

Zoom Debrief

Our first Guest Post!
Problems, reasons and solutions

Mouldy starter: There are colourful or furry spots on the sourdough. There is no rescue. Throw the sourdough away and revive your sourdough backup.

There is a grey or brown liquid on the top of the starter: This happens in the fridge and is normal. Just stir before feeding.

The starter turns very liquid (watery) while rising:  The reason for this is lactobacillus bacteria. Change the feeding to 1 part starter, 2 Parts Flour and 2 parts Water.

The starter is not rising, but turns acidic: This can happen when the starter was neglected for a longer period. The lactobacillus are dominating the sourdough, while only few types of yeast (hopefully) are alive.  Try some warm feedings to raise more yeast. If after three feedings the sourdough is still not rising at all, then all yeasts are dead. Throw the starter away and revive your starter backup.

The starter is rising, but doesn’t turn acidic: This happens (especially with whole wheat) with starter which is feed at 30°C all the time. The yeasts are dominating the lactobacillus. While this is desired for a sweet starter, a sourdough should be sour. But after some cold feedings it will be back to normal. Feed the starter with 1 part starter, 1 Part Flour and 0.5- 0. 7 part cold water and let it rise at a temperature of 18°C-20°C).

The starter smells like acetone/ nail polish: This happens with an very active starter and means that is already “hungry” again. Due to high activity it consumed most of the nutrients in the starter. Feed the starter and before putting it back to the fridge, stir in another 15g of flour. This makes the dough firmer and adds more nutrients. But be aware that the starter will rise in the fridge once again. Choose a container which has at least a volume three times as big as the starter.

Feeding Without Baking: If you have been busy or away, you can always feed your starter without baking anything. Stir the mixture together, remove enough starter to leave only 25 grams of starter and replenish it by stirring in 100 grams of water and 100 grams of flour. Then place in the fridge. Use a ratio of 1:4:4 ratio.

If you use too much starter it will consume all the food and not be as bubbly.

See you today at 4pm Dubai!