## I’m making a big batch of sourdough bread. Do I need to alter the proportions of Production Sourdough to Final Dough?

By |2019-02-18T14:04:03+00:00February 18th, 2019||

Problem When scaling up yeasted bread doughs, it is logical to reduce the proportion of yeast. But does the same apply to sourdough breads, where the Production Sourdough (PS) is the leavening agent or ‘yeast’

## Can I make a Production Sourdough one evening and the main dough the next evening?

By |2019-02-18T14:03:36+00:00February 18th, 2019||

Explanation Yes. You should make the Production Sourdough with quite cool water, leave it in your kitchen for an hour or two and then put it in the fridge. You can put it in the

## The crusts of my spelt sourdough loaves are splitting crazily and the whole crust is pretty craggy.

By |2019-02-18T14:02:51+00:00February 18th, 2019||

Problem Apart from rather too ‘rustic’ an appearance, craggy crusts can snag on the knife and make cutting even slices difficult. Explanation Spelt has a less elastic type of gluten than ordinary wheat and its

## My spelt sourdough bread is so sticky that I can’t work it without ending up in a terrible mess, both me and the loaf.

By |2019-02-18T14:02:26+00:00February 18th, 2019||

Problem Is there a trick to working with very moist doughs, especially spelt? Explanation Spelt is a close relative of wheat, but there are differences, some of which seem to explain its greater digestibility, especially

## My plain rye bread sometimes gets a hole under the crust. Why? How can I prevent this?

By |2019-02-18T14:01:29+00:00February 18th, 2019||

Problem The (rye) loaf looks OK from the outside but a couple of slices in and there it is – a hole, separating the top crust from the rest of the crumb. Explanation This is

## My (rice) sourdough starter has got some black mould on it. Should I throw it away?

By |2019-02-18T13:59:57+00:00February 18th, 2019||

Problem Under certain conditions, moulds can form on a sourdough starter, even in the fridge. Why? What should I do if this happens? Explanation Sourdoughs are set up by nature to be safe and healthy

## I live in the tropics and my sourdough breads don’t get the lift that I want. What can I do?

By |2019-02-18T13:59:28+00:00February 18th, 2019||

Problem High temperatures and humidity can play havoc with sourdough starters and breads. Explanation Yeasts and bacteria work faster the warmer it gets – up to about 35°C when their activity starts to suffer due

## Can I use a wheat starter to make a spelt leaven?

By |2019-02-18T13:59:03+00:00February 18th, 2019||

Answer Yes, you can use the wheat leaven (starter) to start a spelt sourdough. Just use spelt flour when you refresh the leaven and after two refreshments you will have an almost wholly spelt leaven.

## What happens if I haven’t got anywhere warm to begin my starter?

By |2019-02-18T13:58:40+00:00February 18th, 2019||

Answer Temperature has a big influence on the speed at which yeasts and bacteria ferment. But they don’t need to be kept warm all the time. Here are some pointers: You should try to keep

## I don’t get it. Why won’t my starter eventually run out?

By |2019-02-18T16:22:09+00:00February 18th, 2019||

Problem If you don’t ‘feed’ a starter, how does it keep going? What to do [See also pages 165-166 of Bread Matters.] Sourdough is (and always was) a self-perpetuating dough leavening system. In the days