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Could it just be too short of a primary? I stalked your post history itt and with my assumption of colorado temps right now sourdoughs are hard. I'm Ohio and the last pure sourdough I did with great oven spring required about a 6 hour primary with S&F every half for the first four hours and one at five and six. Using the extended autolyse in tartine 3 and an overnight secondary. I forget the hydration but I think it was north of 80. I've yet to attempt sourdough bagels. I'm not sure how diatastic malt powder will behave with sourdough yeast. The 8 months, at least according to Bread Science, is to fully remove the old culture. So if you ordered a San Francisco sourdough starter, it would become a "your house" sourdough starter in 8 months. Changing the 50-50 to 100% white should impart the 100% white flavor after a few weeks at most. IIRC pure white starters are more sour, but I've never made or used one.
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Feb 2, 2017 17:12
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I'm probably just stupid, but how does one make a sourdough starter? My mom loves sourdough and I'd like to make some for her, but I'm at a loss as to how to make a starter that won't go off. My google fu is weak. Please save me, bread goons.
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Feb 4, 2017 00:29
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Sociopastry posted:I'm probably just stupid, but how does one make a sourdough starter? My mom loves sourdough and I'd like to make some for her, but I'm at a loss as to how to make a starter that won't go off. My google fu is weak. Please save me, bread goons. What worked for me was using pineapple juice for the first bit to keep the pH right. http://breadtopia.com/make-your-own-sourdough-starter/ http://www.thefreshloaf.com/node/10856/pineapple-juice-solution-part-1
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Feb 4, 2017 00:53
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Thanks!
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Feb 4, 2017 00:54
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You can also get live sourdough starter for the cost of one SASE.
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Feb 4, 2017 07:25
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I made this bread: http://www.seriouseats.com/recipes/2014/08/simple-crusty-white-bread-recipe.html I'm pretty OK with the results, but I burned the bottom a touch, didn't score it well, and maybe not enough steam. I didn't have a 
baquerd fucked around with this message at 14:34 on Feb 5, 2017 |
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Feb 4, 2017 21:11
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This is the redux, 79% hydration, 60/40 white/wheat, 79% hydration, 12% cacao nibs and 30% cranberries also this is what it looks like if you score the golden ratio into the tops of your boules e: sliced 
poverty goat fucked around with this message at 18:15 on Feb 5, 2017 |
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Feb 5, 2017 15:33
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Has anyone used chakki atta?
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Feb 5, 2017 15:38
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Submarine Sandpaper posted:Has anyone used chakki atta? Not for bread, but we use it all the time to make roti!
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Feb 5, 2017 17:37
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I'm thinking about switching from LA ww to it but don't know what it might do to the starter
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Feb 5, 2017 18:11
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Of course SA has a bread thread. I have been playing with Sourdough lately and I have a few questions. This is the last loaf I made:  The interior seems too moist and I can't seem to figure out what is wrong. I tried reducting the water from 100% to about 75% and it didn't seem to change anything. I almost looks grey. Still working on the crust color too... I am only using white flour at the moment. But I am not getting that beautiful crust that I see in this thread, it goes from white to burnt. I have been baking it in a cast iron skillet at 500 for 20 min and then reducing it to 450 for the next 10. I have been using a "mother" that I created almost a month ago. The first loaf was wonderfully sour but not so much with subsequent loafs. I assume it is because I have refrigerated it. How soon should I take it out to let the yeast start to grow again before making a new loaf?
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Feb 6, 2017 20:15
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I've been learning off the Tartine basic country loaf: https://cooking.nytimes.com/recipes/1016277-tartines-country-bread It calls for 10% whole wheat but you can do 100% white and it'll come out fine. You can also halve all the weights if you just want to make one loaf not two.
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Feb 6, 2017 23:56
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If it's an uncovered skillet you need steam to prevent crust formation and browing too quickly. A popular method is a sheet pan with towels soaked.
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Feb 7, 2017 03:44
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Stringent posted:I've been learning off the Tartine basic country loaf: https://cooking.nytimes.com/recipes/1016277-tartines-country-bread For anyone getting started I recommend always making 2 boules! It's harder to shape a ball of dough that's been cut in half back into a nice round boule, and likewise if you're starting with a nice round ball of dough out of the bowl and not dividing it much of the work of shaping is already done for you. This might sound like a good reason to only ever make one, but if you're ever gonna make two for thanksgiving or somthing you might want to practice. Making too much bread is fine and good, the world is full of people who eat lovely bread all the time and if you find them and give them some surplus bread and they'll think you're some kind of wizard
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Feb 7, 2017 14:43
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Made these for the superbowl 900g KAF Galahad 100g KAF whole wheat 220g starter (~100% hydration) 750g water 3tsp salt  
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Feb 7, 2017 14:47
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mmartinx posted:Made these for the superbowl *edit tsp not grams  *
Stringent fucked around with this message at 01:21 on Feb 8, 2017 |
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Feb 8, 2017 01:18
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Yeah for my tastes I really like 1.5-2tsp kosher salt/500g flour and my scale is a little imprecise sometimes on really small amounts so for things like yeast/salt/etc. I just use measuring spoons.
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Feb 8, 2017 12:20
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mmartinx posted:Yeah for my tastes I really like 1.5-2tsp kosher salt/500g flour and my scale is a little imprecise sometimes on really small amounts so for things like yeast/salt/etc. I just use measuring spoons. I have a cheapy little scale that reads to .01g for fine measurements of stuff under 100g, since combining mass and volume measures is not usually a fantastic idea for anything but water. I used to use it for slinging weed, but now use it exclusively for cooking. You can find these things at head shops for very low prices pretty much anywhere.
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Feb 9, 2017 04:07
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Totally Reasonable posted:I have a cheapy little scale that reads to .01g for fine measurements of stuff under 100g, since combining mass and volume measures is not usually a fantastic idea for anything but water. I used to use it for slinging weed, but now use it exclusively for cooking. I'll stick with the teaspoons for salt and yeast etc. I don't even use the scale for flour for precision it's just easier to dump out 1000g of flour rather than having to scoop 6 or whatever cups of flour one at a time.
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Feb 9, 2017 04:22
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When you bake with a starter, how do you figure it's hydration?
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Feb 9, 2017 21:01
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MrYenko posted:When you bake with a starter, how do you figure it's hydration? presumably you know the hydration level of the starter itself from how you feed it? then you just have to do a little bit of math to get the correct overall hydration for the dough.
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Feb 9, 2017 21:40
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I don't bother measuring it during re-feeds just keep it the same consistency when you're feeding/mixing and call it 100%
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Feb 9, 2017 21:53
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If you go that route flour has approximately .5 the gravity of water.
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Feb 9, 2017 22:28
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Gonna come out and say, Weigh Everything
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Feb 10, 2017 00:32
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Stringent posted:Gonna come out and say, Weigh Everything 
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Feb 10, 2017 20:49
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Stringent posted:Gonna come out and say, Weigh Everything It's what really made my bread way better!
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Feb 10, 2017 21:06
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baquerd posted:I made this bread: http://www.seriouseats.com/recipes/2014/08/simple-crusty-white-bread-recipe.html Same bread, one week later. I keep having problems with uneven oven spring, is that controlled by how deep my scoring marks are? I moved the cast iron up one rack, which seems to have prevented most of the burning, but I'm tempted to either lower oven temp or move the rack up again due to slight burning on the edges of one side, despite using an oven thermometer. This burning is preventing me from cooking the bread more, even though it could probably go a bit longer. 
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Feb 11, 2017 20:04
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i had a weird thing happen with my latest batch... the dough developed a dry skin both in the bulk ferment and the final proof. the finished loaves were among the best i've ever made, so i have a hard time complaining, but wtf happened? it's a super basic white sourdough, and i didn't do anything substantially different. is it just a matter of ambient humidity? obligatory breadpic 
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Feb 13, 2017 22:27
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I am not very experienced in breadmaking but all of my loaves seem to develop a dryish skin while proofing? Between the finger-dent test and the loaf skin no longer being moist seems to be how I know it is done proofing.
Kenshin fucked around with this message at 23:05 on Feb 13, 2017 |
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Feb 13, 2017 22:34
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i usually get a dry-ish exterior, but this was to the point that when i did the finger dent test on the proofed loaf the surface cracked around my finger.
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Feb 13, 2017 22:50
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Mr. Glass posted:i usually get a dry-ish exterior, but this was to the point that when i did the finger dent test on the proofed loaf the surface cracked around my finger.  ok yeah mine don't get that dry
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Feb 13, 2017 23:05
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Proof the dough in a bowl covered w plastic wrap
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Feb 14, 2017 01:07
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mmartinx posted:Proof the dough in a bowl covered w plastic wrap hmm, maybe that was the problem. i use a cambro tub for the bulk proof, and for this batch i couldn't find the lid so i used a towel. next time i'll use plastic wrap if it stays lost 
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Feb 14, 2017 02:01
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Yeah towel is fine for bench rise but not much longer than that
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Feb 14, 2017 02:59
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Had a productive day today  
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Feb 15, 2017 09:40
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baquerd posted:Same bread, one week later. I keep having problems with uneven oven spring, is that controlled by how deep my scoring marks are? I moved the cast iron up one rack, which seems to have prevented most of the burning, but I'm tempted to either lower oven temp or move the rack up again due to slight burning on the edges of one side, despite using an oven thermometer. This burning is preventing me from cooking the bread more, even though it could probably go a bit longer. This looks really great but I wonder if the scoring should be deeper? The right hand cut looks like it tore after the crust started to set, probably with the force of the oven spring, and that's why the loaf grew more off that direction. Scoring (along with overall humidity to delay the crust setting to some extent) lets the loaf expand through oven spring. You may also try proofing a little longer. dedian fucked around with this message at 06:52 on Feb 17, 2017 |
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Feb 17, 2017 06:40
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If I'm taking a normal boule straight in the oven recipe for bread and putting it in a loaf pan instead, what adjustments if any do I need to make to the time and temp?
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Feb 18, 2017 07:56
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Blueberries and cacao nibs My grocery store stopped selling the overpriced 2lb bags of arrowhead farms spelt flour so I bought an overpriced 25lb bag of slpelt from amazon prime. I like it even better than the other stuff at least. Gonna cut it into my starter food for a while and see how it goes. Stefan Prodan posted:If I'm taking a normal boule straight in the oven recipe for bread and putting it in a loaf pan instead, what adjustments if any do I need to make to the time and temp? Well if you've got an instant read thermometer you can just poke it, you're looking for 200, or just shy of 210 if it has eggs in it
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Feb 18, 2017 16:28
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dedian posted:This looks really great but I wonder if the scoring should be deeper? The right hand cut looks like it tore after the crust started to set, probably with the force of the oven spring, and that's why the loaf grew more off that direction. Scoring (along with overall humidity to delay the crust setting to some extent) lets the loaf expand through oven spring. You may also try proofing a little longer. Should I be spraying before scoring or after (or both I guess)? I've seen it both ways around the internet.
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Feb 18, 2017 16:44
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Stefan Prodan posted:If I'm taking a normal boule straight in the oven recipe for bread and putting it in a loaf pan instead, what adjustments if any do I need to make to the time and temp? You might want to pop it out of the pan once it's nearly done to get a browner crust all around. If you bake it in just the pan the top will be browner and harder than the sides/ bottom. If you do just leave it in the pan pop it out after it's baked and cooled about 5 mins the pan will hold in steam and make the bottom soggy.
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Feb 18, 2017 20:00
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