Comments on: Welcome To The Zoo

By: jfernald

jfernald — Sun, 23 Apr 2023 16:59:24 +0000

Thanks for adding Eric to the site. As much as I enjoy Maurizio’s writing, it is nice to have a change of pace.

By: Debra

Debra — Sun, 23 Apr 2023 07:50:59 +0000

In reply to charlesb.

This is so encouraging to learn. Like you, I make a pair of sourdough loaves about once a month – so in between, my starter lives in the fridge. I’ve steadfastly fed my starter once a week for 3 years. When I recently got sick with bronchitis, and had zero capacity to exert myself in any way, I had to give my husband step by step instructions after 10 days went by – afraid I’d sabotage my starter. Good to know I can get sick for weeks now – lol!

By: charlesb

charlesb — Sat, 22 Apr 2023 22:35:57 +0000

I bake a pair of sourdough loaves (using Maurizio’s “Less Levain, More Autolyse” or “My Best Soudough Recipe” formulas) about every 6 weeks, purely for consumption at home. Since I don’t bake more frequently, I keep my starter in the fridge in between. Even if I go 2 months, I have never had a problem reviving my starter. I usually bring it out, pour off any hooch, and let it sit a few hours to warm up. I then spend 2-3 days feeding it – usually with a 2-2-1 ratio – once in the morning and once before bedtime. I did this earlier this week and by the time I was ready to start making bread my starter was tripling in size overnight. Of course over the reviving period I end up with extra starter and rather than throwing it out, it works fine for some other good bites like sourdough waffles or sourdough cinnamon rolls as I did this week. I originally made my starter (5+ years ago) with all bread flour, vs whole wheat or others, so I continue to feed it the same. I also use purified or distilled water as we have chlorine in our tap water which I find hampers the process. It’s such a satisfying thing this sourdough and starter process.

By: Eloisa Richter

Eloisa Richter — Sat, 22 Apr 2023 14:10:42 +0000

In reply to Lori . Maurizio's recipe worked fine for me. I have my sourdough starter since 2018, keep it in the fridge and feed it at least once a week.

By: Chicaboomer1

Chicaboomer1 — Sat, 22 Apr 2023 13:57:30 +0000

I have been making sourdough for three years and occasionally get a gummy crumb with fairly large holes. Frustrates me since most of my bakes are spot on. I can’t seem to nail if it’s over or under proofed ( never bulk less than 4 hrs and use a Brod and Taylor set to 80). You mentioned gummy = overproofing, but I read as many other articles etc that the opposite is true, gummy = underproofing. How can there be so much disagreement on this if we’re talking about scientific processes? Thanks for any light you can shine on this.

By: Eloisa Richter

Eloisa Richter — Sat, 22 Apr 2023 12:29:31 +0000

As a retired chemical engineer, loving zookeeper and Maurizio’s fan here in Brazil I welcome you Eric and already have two questions I’d like you to discuss in future articles:
– I created my sourdough starter back in 2018 from Maurizio’s recipe. Why having an old one like yours is better than mine? The original yeast and bacterias can survive for centuries in sourdough starter? Are there also new ones growing together with them?
– How can I avoid over proofing? How to know when is the perfect (magical) time to bake?
Thanks, Eloisa

By: Kristie

Kristie — Sat, 22 Apr 2023 10:46:42 +0000

I loved your article. It explains yeast in a very likable and understanding way.
We dont seem to use fresh yeast much in my area of the world. What exactly is fresh yeast?

By: Lori

Lori — Sat, 22 Apr 2023 10:20:28 +0000

Do you have a recipe for a good sour dough starter?

By: Wendy Ruano

Wendy Ruano — Sat, 22 Apr 2023 10:19:49 +0000

I first learned about The Perfect Loaf from Eric! I also owe Eric for inspiring me to bake sourdough in the first place…and for encouraging me to study abroad in Costa Rica and later Ecuador…which led to me meeting my husband of 25 years who very much enjoys the bread I now bake! Your readers are gonna love him.

By: Maurizio Leo

Maurizio Leo — Sun, 05 Mar 2023 12:08:31 +0000

In reply to San Dopp. So glad you like this, San!