November 7, 2021 - 6:45am
Enriched flour????
So I have been working on a starter for a week and using rye and a all purpose flour (don't know if it's bleached or unbleached) and it worked awesome. So I ran out of the I know white flour and had a bag of co-op brand enriched flour. Last night I tried to get a starter going to bake a loaf today and it didn't activate. Wondering if it could be the flour or maybe another factor?? Zs
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should be over 75°F at this tender young age. I would have just fed it more rye. Wait for it, it will come around.
But can I use enriched flour to make a loaf or is it detrimental 2 the proofing and rising of the loaf
enriched flour. The problem might be with the week old starter or the temperature. A week is rather young and perhaps not ready to raise a loaf. More details needed.
Enriched just means that after all the sifting of the flour, some ingredients like vitamins and minerals were added back in.
I had some dehydrated starter from when I use to bake alot years ago. I used that and rye flour to build it up again. It was doubling and holding its strength. It was a week old. So maybe it wasn't strong enough. I used all the ap flour I had trying to make a loaf yesterday. It raised but not as much as I would like. So I was doing 50 grams starter 100 grams water 50grams each or rye/ap for my starter build up. Trying to make sandwich loaves for our lunches. So hoping to figure the theory out and get amazing bread baking.
With added vitamins and minerals is no problem. A lot of AP or bread flour is enriched nowadays and can only do good.
What do you mean by you tried to get a starter going? Do you mean you've been working on your starter for a week, ran out of flour and used this for a feed instead?
What stage was your starter at? Was it even ready to use yet?
In yeast today if you fed starter from yesterday. 1:2:2. (S:W:F) How does it taste? Smell? Temp?
Abe is right, it might be thinner and not rise so high as a levain.
but different flours will behave differently for any number of reasons. How much did it rise? Can you attach a photo?
todays loaf with a little instant yeast just to make sure the AP holds up to long rise. Speed up the rise.