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OVEN-SIDE STORIES

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Super Active Black Death!

I have recently been delighted to receive the "Black Death" starter from Zourdough and, I have to say, it is THE most active starter I've ever handled. It makes a loaf that is truly sour. I've bought sourdough bread from supermarkets before and wondered what the fuss was all about. I've made my own starters and wondered why the bread didn't taste particularly sour, but the loaves I made with Black Death, having left the levain in the fridge overnight, were really sour and it's that sourness that I'm after! I rehydrated the starter using stoneground wholemeal flour and then used strong white bread flour for the actual loaves.


Although the dough is very active in the rising stages and easily fills the large bowl I am proving it in, I haven't yet managed to get a good oven spring so, on Chris's advice, I'm going to switch to using…


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Unknown member
Apr 17, 2024

Update on this: I do make a kneaded recipe (one from KA, slightly modified) though I tend to hand knead...


But one night I was baking and ended up having to run out of the house, and my almost done loaf sat in the fridge for a day and a half. Pulled it out to shape and bake, and it blew the biggest holes it's ever made? Like massive holes, beautiful gassy thing, actually ripped open despite being scored cause it expanded so much in the oven. Same everything else input wise, same taste to the loaf, but the holes...


I'll have to run a few trials to see if it's consistent, but I might have an answer? What kind of scientist would I be if I didn't try to repeat it? Oh the horror, more bread...

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E Oh
E Oh
Jun 14, 2024

First time experimenting with sourdough and starter. I have dubious but optimistic thoughts about Larry. This is my Day 5. Based on instructions, I decided to use the discard, wondering if it would be tasty or lead to severe poisoning.


Made pancakes using Day 9 (1/2 batch ) recipe listed on site with discard. Very concerning that it lists using active fed starter as this was not my situation. Plowed through. Added pecans and blueberries while frying. Batter a little runny. Just a bit. Will add a tablespoon flour next time.


Was completely amazed. Crisp edges. Some airy Lift. A touch of flour would have helped. A touch more salt too. But sincerely an excellent unique and wonderful taste! A keeper!!!


Now I don't really care how a bread turns out. Can happily use for pancakes weekly.


Next up is an English Muffin recipe I found online with the other bit of Day 5 discard. Again....it's meant to be used with active starter....but we'll see what happens tomorrow ( dough is resting for now).


Thank you for the pancakes recipe!!!





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