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Thanks for all the good advice!
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Apr 2, 2020 01:03
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Heh https://twitter.com/KenForkish/status/1245434863336882176
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Apr 2, 2020 01:34
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If you keep at room temp, whole wheat flour starters are much more prone to spoilage, especially if you freshly mill the flour, I find. Not saying this to scare anyone off, just they require more minding.
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Apr 2, 2020 03:03
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I found a reliable source for King Arthur and Gold Medal flours. Its a store called "BJ's Wholesale Club" which as far as I can tell is like a local costco-membership-warehouse sort of thing on the east coast. They have a website and will give you a 1-day online pass for free to shop there, with the option of a 10 dollar online-only 1 year pass. I have no affiliation with the place and had never even heard of it but was scouring the internet for flour to be delivered and came across it. I found it and placed my order yesterday and it shipped today. https://www.bjs.com/search/flour/q I apologize if we're not meant to post stuff like this in here but I figured people would like to know if they've had trouble finding flour online.
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Apr 2, 2020 05:13
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Made my very first ever sourdough bread today after taking care of the baby starter all of last week.  Used the America's Test Kitchen almost-no-knead recipe which works a charm. I kinda skipped the 15-20 kneads they recommend in terms of more shaping and getting a taut skin. I really did look like a boule before I proofed it. So next time I shall knead. The crust is super crunchy, it's nice and chewy and has a very pleasant sourdough taste though. Super happy. Plus a flatter bread just means more crust.
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Apr 2, 2020 14:15
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Junior G-man posted:Made my very first ever sourdough bread today after taking care of the baby starter all of last week. Looks great!
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Apr 2, 2020 14:23
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Got a no-knead rising in my microwave at the moment from the Better Homes & Gardens cookbook. This is my first bread ever oh dear 
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Apr 2, 2020 18:39
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Anyone have a good recipe for a simple rye bread? Here's what I have on hand: About a cup of bread flour Unlimited AP flour Couple of pounds of rye flour Sugar Salt Honey Caraway seeds Instant yeast I've got a stand mixer, baking stone, and large dutch oven. Thanks!
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Apr 2, 2020 18:57
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A local market is delivering baking goods, which is cool, so I had a 5 lb bag of all purpose flour delivered along with some other stuff (finally got a big bag of sugar!) Looking at it now I realize they gave me self rising flour. I’m not going to make them take a trip or go out myself to replace one item. Can I use this and just cut down the salt called for in recipes?
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Apr 2, 2020 20:06
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Rolo posted:A local market is delivering baking goods, which is cool, so I had a 5 lb bag of all purpose flour delivered along with some other stuff (finally got a big bag of sugar!) Self Rising has baking soda and baking powder pre-blended in. I think it'd be better off in only chemically leavened baked goods. Cookies, pancakes, drop biscuits, beer bread, etc vs any yeasted breads.
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Apr 2, 2020 20:31
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I’ve wanted to get into sweeter stuff on the side like cookies, guess I’ll just do that  E: I could probably do banana bread with this then, yeah? I’ve been obsessed with keeping banana bread stocked after not having it in like 15 years. Rolo fucked around with this message at 20:37 on Apr 2, 2020 |
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Apr 2, 2020 20:34
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The Midniter posted:Anyone have a good recipe for a simple rye bread? Here's what I have on hand: Experiment. Breads are very forgiving. Try half rye and half AP, add 65% water by weight of flour, 2.5% salt, and a tip of yeast. Rye doughs are very sticky, so don’t be concerned if you notice that. You could follow a no-knead style, or not, let it rise for a few hours, or put it in the fridge and bake it tomorrow.
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Apr 2, 2020 20:40
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Rocko Bonaparte posted:This is kind of a far shot but I figure I'd still try: Do any of you have a suggestion for a misting nozzle that can take high temperatures? I want to use one in a plug door for my wood-fired oven. I want something that can help me inject some steam into the main chamber. I'm thinking it I need to be able to adjust it from outside and that it should generally use a slower flow rate. On the other hand, if there's a standard for this, I'm probably better of using that, but I'm ignorant of what is used in the normal baking trade. You can get virtually anything you want for projects like this at McMaster. They aren't particularly cheap, but you can see what is out there and look for another vendor, or be lazy and spend the cash.
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Apr 2, 2020 20:49
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mediaphage posted:Experiment. Breads are very forgiving. Try half rye and half AP, add 65% water by weight of flour, 2.5% salt, and a tip of yeast. Rye doughs are very sticky, so don’t be concerned if you notice that. You could follow a no-knead style, or not, let it rise for a few hours, or put it in the fridge and bake it tomorrow. Yeah. Be aware that rye dough is like concrete and you’re not going to get much rise.
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Apr 2, 2020 21:19
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Rolo posted:I’ve wanted to get into sweeter stuff on the side like cookies, guess I’ll just do that If the recipe calls for baking soda/powder, just omit it and carry on. For example a bananer bread. https://www.seriouseats.com/recipes/2016/09/classic-banana-bread-recipe.html
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Apr 2, 2020 21:19
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bartlebee posted:This was pretty much my thought process as well. Replace the milk fat with another type. I used a couple of eggs and a little more butter and will let it rise for a couple hours then probably fridge it until tomorrow. With refrigerated dough, do y’all let it come to room temperature before shaping and baking? I’ve done this before but I put too much time in between bread baking kicks and always forget; I should start taking better notes. I shaped the cold dough in a Pullman loaf pan and it’s been rising for about four hours from cold. It’s just about where it should be above the pan but when I touched it it had a big air bubble on the top! I pierced the bubble and let the air out and left it to continue rising; the dough under it felt like it had risen correctly. We’ll see how this turns out.
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Apr 2, 2020 22:29
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I babka'd
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Apr 3, 2020 19:26
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I also had a piece.
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Apr 3, 2020 20:20
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Holy cow that looks good.
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Apr 3, 2020 20:31
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toplitzin posted:I also had a piece. gently caress yeah that looks great. Wanna toast that and spread butter on top because excess is gratifying in the age of covid
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Apr 3, 2020 21:49
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toplitzin posted:I also had a piece. yes please
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Apr 3, 2020 22:17
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People are really making a run on flour, huh? It's up there with toilet paper in scarcity, my local mill sells out their entire production every Monday morning. So, every loaf is even more precious now. Here's FWSY's Overnight Country Blonde, with my new baby son: 
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Apr 3, 2020 22:41
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Like everybody else in America, I've gone back to bread baking. I used to make a lot of bread, but the effort of kneading wore me out. I'm better now. Anyway, I picked up two new-to-me techniques that gave a gorgeous oven spring and crust. 1. Clay bread cloche. I lucked into a clay Romertopf at a thrift store, and I am treating it as if made of fairy wings. Soak just the top lid, and you get all the steam your crust could hope for. 2. Cold-oven baking. No, really. Do your second rising in the pot you usually use for Lahey's no-knead bread. Cold oven baking. When risen, slash, cover, and put into a cold oven. Set oven to 450/425 if you have a convection oven. The oven spring is amazing, and you don't lose any of the rise when transferring from bannetons/bowl to the final pot. I was skeptical, but I tried it and am sold.  The first time around I lined the pan with parchment; this time I In unrelated news, the three different "use up your sourdough discard" recipes I tried were disasters. (King Arthur flour blueberry muffins, somebody else's blueberry crumb cake, somebody else's sourdough tortillas.) I think I'm going to stick to waffles or pancake batter from here on. Awww. What a fine baby. When he gets older I am sure he'll want to help knead; we have a picture of my toddler being held in the air with her hands above the dough. e: Yeah, should have used the parchment. Melted a plastic spatula freeing the bread from the pot. Oops. Still pretty, though. Arsenic Lupin fucked around with this message at 23:41 on Apr 3, 2020 |
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Apr 3, 2020 22:45
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The only sandwich my kids eat is peanut butter sandwiches. Except now they have decided they will eat pita with stuff in it. Gonna make a mess o pita bread tomorrow.
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Apr 4, 2020 01:28
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Arsenic Lupin posted:In unrelated news, the three different "use up your sourdough discard" recipes I tried were disasters. (King Arthur flour blueberry muffins, somebody else's blueberry crumb cake, somebody else's sourdough tortillas.) I think I'm going to stick to waffles or pancake batter from here on. Give this a shot. *edit* This isn't using up discarded starter as much as making new levain, but you could just use discarded starter and dry yeast. Stringent posted:So I just made sourdough donuts, and holy poo poo. I mostly followed this recipe: http://www.mydailysourdoughbread.com/three-reasons-try-making-fluffy-sourdough-doughnuts/ I skipped the rum and some other stuff, but I followed most of it. Then because of events I had to do a retarded ferment in the fridge all day. I highly, highly recommend that. The sourness of the dough matched against a basic sugar glaze and the oil from frying. God drat. Stringent fucked around with this message at 03:07 on Apr 4, 2020 |
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Apr 4, 2020 03:03
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The Midniter posted:Anyone have a good recipe for a simple rye bread? Here's what I have on hand: LA Times Black Russian Rye Bread
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Apr 4, 2020 03:39
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That is a fascinating kneading technique. Ten minutes of it would count as your aerobics for the day, too.
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Apr 4, 2020 06:52
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 made w/ some rye and buckwheat flours in the spirit of the apocalypse and because haha I might actually need to stretch the wheat flour a bit just like the olden days
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Apr 4, 2020 15:21
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poverty goat posted:
I'm sure you gave your helper in the background some.
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Apr 4, 2020 15:28
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Murgos posted:Gonna make a mess o pita bread tomorrow. 
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Apr 4, 2020 18:49
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aw yeah lookit dem puffs
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Apr 4, 2020 19:30
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Oh niiiice. What's your recipe for pitas? My first few sourdough loaves have been tasty but too fine-textured: fine as sandwich bread. I tried leaving the dough more lax/sticky, and it opened the grain some but not a lot; none of those nice big eyes left by bubbles. This has been an issue both with cold-baked bread and with bread-stone bread with steam spritzing. Is it likely that I'm not letting the second rise run long enough? That I'm overhandling the bread in transferring it from peel to oven? Other?
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Apr 4, 2020 21:11
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That one was a Cooks Illustrated recipe but I’ve made the serious eats one before and is really good also. https://www.seriouseats.com/recipes/2015/08/perfect-pita-bread-recipe.html
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Apr 4, 2020 21:36
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Murgos posted:That one was a Cooks Illustrated recipe but I’ve made the serious eats one before and is really good also. Stealing the poo poo out of this.
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Apr 4, 2020 21:38
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poverty goat posted:
I've got oat flour, lentil flour and potato flakes for my flour extenders
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Apr 4, 2020 21:54
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Dangerllama posted:Stealing the poo poo out of this. You'll love 'em, they are so good. You really need a pizza stone or baking steel though for them to come out really good. Though you could probably get away with a cast iron pan and do them one at a time.
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Apr 5, 2020 00:58
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Murgos posted:You'll love 'em, they are so good. You can; I’ve done it, though it’s easier with a stone, steel, or griddle. I found the key to success for pita was rolling them thin enough then leavin to rise just a smidge before baking.
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Apr 5, 2020 01:04
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I got my husband a propane-fired high-temperature pizza oven for Christmas. I was planning on naan, but pita sound fabulous, too.
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Apr 5, 2020 02:27
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Can you use Marmite instead of plain powdered yeast?
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Apr 5, 2020 03:23
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Pollyanna posted:Can you use Marmite instead of plain powdered yeast? Unfortunately marmite is more like yeast stock, they culture yeast and then kill them off to get their savory bits. Gotta use yeast (dried or cake or whatever) or sourdough unfortunately!
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Apr 5, 2020 04:43
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