|
If you don't want to make things with the extra starter, keep in mind that you only need a little bit especially if it is sleeping in the fridge. If it stays small you throw away much less. Make it bigger in the days before you want to use it.
|
#
?
Apr 11, 2020 20:58
|
|
|
|
| # ? May 15, 2024 15:19 |
|
|
That makes sense. Mine lives in the fridge so it seemed wasteful to throw away so much.
|
|
#
?
Apr 11, 2020 22:01
|
|
|
Mine currently lives on the table top because I am in the first passionate weeks of sourdough EVERYTHING EVERYDAY.
|
|
#
?
Apr 11, 2020 22:32
|
|
|
mediaphage posted:That looks lovely. I think the instructions that call for 500 are a bit high tbh, it’s always too hot for me regardless of the oven Thank you and agreed! Definitely hotter than I've ever gone in my oven so it sounded odd to me. Kenshin posted:The FWSY breads are 475F, 30 minutes lid on/10-20 off (depending on how brown you like it) so experiment a bit with timings as well Here's the result from 450 20 on 20 off:   Probably could have gone a little longer but seems good to me. I froze this so didn't cut into it but we shall see later. Kenshin posted:Yeah, I highly recommend buying an oven thermometer to find out how off your oven is I had one of these in my last apartment but it didn't make the move. Haven't found one at my local grocery store so I gotta wait the COVID-Amazon waiting game on it.
|
|
#
?
Apr 11, 2020 23:23
|
|
|
Doh004 posted:Thank you and agreed! Definitely hotter than I've ever gone in my oven so it sounded odd to me. Nice. If you have a probe, cook it to like 207°F and you’ll never have to worry about whether it’s done
|
|
#
?
Apr 11, 2020 23:38
|
|
|
cheese eats mouse posted:Throw me your bread knife recs. Suffering over here with something I inherited, but is way too small and fidly for the job of cutting sourdough boules. I stand by the 10" Wusthoff super slicer as the one true bread knife.
|
|
#
?
Apr 11, 2020 23:55
|
|
|
My bread knife rec is a Mercer 10" Millennia. $20 retail, stamped high carbon steel with a poly handle. Save the remaining money for chef, paring, and fillet knives. e: it comes in 8 different colors. how can you not? Totally Reasonable fucked around with this message at 01:30 on Apr 12, 2020 |
|
#
?
Apr 12, 2020 01:24
|
|
|
cheese eats mouse posted:Throw me your bread knife recs. Suffering over here with something I inherited, but is way too small and fidly for the job of cutting sourdough boules. Alton and Cooks recommend that one. I got one based on that, works great. Murgos fucked around with this message at 01:44 on Apr 12, 2020 |
|
#
?
Apr 12, 2020 01:41
|
|
|
I like the Victorinox bread knife as well. I kind of wish it were more aesthetically pleasing, but it sure cuts bread. I also have the chef’s knife, paring knife, flexible boning knife, and 12” slicing knife AMA
|
|
#
?
Apr 12, 2020 02:17
|
|
|
Rate my bread! This used my starter discard from today and the 1-2-3 method (by weight: 1x starter, 2x water, 3x flour, 2% salt by weight of additional flour, or around 1% total weight), ~3 hrs rise, ~1.5 hrs proof in a basket (~68F room temp), then into a preheated (450F) dutch oven. Around 20 mins cover on, 10-15 cover off. Took out of the oven when a thermometer read 206F (one of those bluetooth ones so I could monitor on my phone). I'd say either it was underproofed or I didn't score deep enough before putting the dough in the dutch oven (the little mohawk of bread in the middle is where I scored the loaf). I don't usually get surface bubbles like this one has so I don't know if that was from the dutch oven or not.. I don't normally use one. Waiting for it to cool to see if it's edible but it looks like it!
|
|
#
?
Apr 12, 2020 02:42
|
|
|
I was thinking of trying some par-baking frozen stuff. I have no idea what I am doing. But I have heard you can like bake bread 75% of the way, then freeze it and whenever you want fresh bread just pop it in the oven for the rest of the time x 2. Is this a decent thing for someone with no baking experience to try? I just want to make like a handful of smaller dinner ish rolls to try.
|
|
#
?
Apr 12, 2020 02:48
|
|
|
bread freezes fine without any of that mess. If you were doing a pizza or something that's when you par cook
|
|
#
?
Apr 12, 2020 03:37
|
|
|
Submarine Sandpaper posted:bread freezes fine without any of that mess. If you were doing a pizza or something that's when you par cook But wouldn't it give like a tastier, fresh baked flavor?
|
|
#
?
Apr 12, 2020 04:31
|
|
|
Rocko Bonaparte posted:I was trying to figure out how to retort constructively but you managed to say it better. Some things then: Just wanted to thank you for this post, much appreciated! You are bang on concerning the scoring, I suck at it. Which is weird, because I'm a giant knife snob and have ridiculously sharp knives at all times. But for some reason I'm just not getting a clean cut.
|
|
#
?
Apr 12, 2020 04:35
|
|
|
Taima posted:Just wanted to thank you for this post, much appreciated! You are bang on concerning the scoring, I suck at it. Which is weird, because I'm a giant knife snob and have ridiculously sharp knives at all times. But for some reason I'm just not getting a clean cut. Use a wet blade to score if you aren't already.
|
|
#
?
Apr 12, 2020 04:39
|
|
|
Does anyone have a recommendation for an oven thermometer? I suspected my oven was running cold, so I bought one of whatever kind somewhere (I forget where) and it reads all over the place. I'd say it is +/- 100F in its reading. I just tried a recipe for hot cross buns that called for 400F and 15 minutes and my thermometer showed 450F the whole time while it took 45 minutes to get any semblance of color on the buns. They also smelled raw until about 5 minutes before I pulled them out, and they measured 210F with a different thermometer when they came out. Anyway, mine seems like trash and I want a better one. Just before that I did some potatoes at 450F and they barely picked up any color after an hour.
|
|
#
?
Apr 12, 2020 04:47
|
|
|
Anne Whateley posted:If you keep it in the freezer, it should last at least a few years, shouldn't it? I was under the impression that freezing yeast kills it, but I should probably have researched that before assuming it, especially considering how impossible it is to kill a starter culture.  Piss Meridian posted:keep in mind that even if 99% of the yeast dies, you should still be able to revive it by making a sponge I've been following Flour Water Salt Yeast's poolish-based breads a lot recently, even if my active yeast is going on a few months past best by date in the fridge, it's still been working well in pre-ferments. I've had some duds as well, but I'm not sure if that was botched shaping, proofing or something else. Maybe this thread will have insight, actually.  For comparison's sake, same recipe, but successful loaf (no crumb shot  ):
|
|
#
?
Apr 12, 2020 07:50
|
|
|
Skyarb posted:But wouldn't it give like a tastier, fresh baked flavor? Fresh still warm bread where the crumb may or may not be set, it won't. It'll be as good as a fresh loaf fully cooled. Let it cool before freezing.
|
|
#
?
Apr 12, 2020 09:38
|
|
|
Dangerllama posted:I like the Victorinox bread knife as well. I kind of wish it were more aesthetically pleasing, but it sure cuts bread. I think you can get them with wood handles. I’ve seen some in different colors as well.
|
|
#
?
Apr 12, 2020 12:48
|
|
|
MickeyFinn posted:Does anyone have a recommendation for an oven thermometer? I suspected my oven was running cold, so I bought one of whatever kind somewhere (I forget where) and it reads all over the place. I'd say it is +/- 100F in its reading. I just tried a recipe for hot cross buns that called for 400F and 15 minutes and my thermometer showed 450F the whole time while it took 45 minutes to get any semblance of color on the buns. They also smelled raw until about 5 minutes before I pulled them out, and they measured 210F with a different thermometer when they came out. Anyway, mine seems like trash and I want a better one. Unless you already have a grill thermometer, or you’re planning on leaving it in your oven in perpetuity, I’d recommend the Maverick Wireless BBQ thermometer. It has two probes: one for food; one for your oven/grill/bbq. So you can use it to calibrate your oven, plus roast meats, on the grill, smoker, etc. I use the poo poo out of this thing.
|
|
#
?
Apr 12, 2020 16:01
|
|
|
Dangerllama posted:Unless you already have a grill thermometer, or you’re planning on leaving it in your oven in perpetuity, I’d recommend the Maverick Wireless BBQ thermometer. It has two probes: one for food; one for your oven/grill/bbq. So you can use it to calibrate your oven, plus roast meats, on the grill, smoker, etc. I use the poo poo out of this thing.
|
|
#
?
Apr 12, 2020 19:14
|
|
|
Aunt Beth posted:Do you just snake the lead for the probe out the oven door and let it transmit to the base station thing? Or is there a more elegant way that my stupid brain is missing? Just snake the wire out of the oven door. It'll seal fine.
|
|
#
?
Apr 12, 2020 19:45
|
|
|
I use a thermoworks dot and just snake the probe out of the door it seals around it just fine.
|
|
#
?
Apr 12, 2020 20:26
|
|
|
 Thanks for the helpful thread. This is turning into actual fun with practice.
|
|
#
?
Apr 12, 2020 20:34
|
|
|
What are y’all’s favorite non-stale non-storebought breads for making french toast? I have this killer recipe I’ve been making for breakfast the past couple of days that I’d love to try using a homemade sweet bread of some kind. Or any homemade bread, really.
|
|
#
?
Apr 12, 2020 20:59
|
|
|
Brioche or challa
|
|
#
?
Apr 12, 2020 21:03
|
|
|
Thumposaurus posted:Brioche or challa Those were my exact thoughts!
|
|
#
?
Apr 12, 2020 21:09
|
|
|
Thumposaurus posted:Brioche or challa Seconded. I'm literally eating this right now. Dangerllama posted:Unless you already have a grill thermometer, or you’re planning on leaving it in your oven in perpetuity, I’d recommend the Maverick Wireless BBQ thermometer. It has two probes: one for food; one for your oven/grill/bbq. So you can use it to calibrate your oven, plus roast meats, on the grill, smoker, etc. I use the poo poo out of this thing. Thanks!
|
|
#
?
Apr 12, 2020 21:11
|
|
|
Submarine Sandpaper posted:Fresh still warm bread where the crumb may or may not be set, it won't. It'll be as good as a fresh loaf fully cooled. Let it cool before freezing. Can you explain this to me more. I really can't wrap my head around how finishing baking a frozen partially baked loaf wouldn't taste better and fresher than just heating up a fully cooked frozen loaf.
|
|
#
?
Apr 12, 2020 21:47
|
|
|
Thumposaurus posted:Brioche or challa Any enriched bread but I’m very partial to using cinnamon raisin Skyarb posted:Can you explain this to me more. I really can't wrap my head around how finishing baking a frozen partially baked loaf wouldn't taste better and fresher than just heating up a fully cooked frozen loaf. Water will move, wetter breads might suffer texture issues with ice loving things up, but that’s mostly a guess. And I wouldn’t store anything parbaked for super long in a frost-free freezer.
|
|
#
?
Apr 12, 2020 22:50
|
|
|
I. M. Gei posted:What are y’all’s favorite non-stale non-storebought breads for making french toast? A sourdough loaf made with a white/wheat flour blend and incorporate toasted walnuts into the dough. Hardy, funky, with flavor and textural contrast provided by the walnuts.
|
|
#
?
Apr 13, 2020 04:43
|
|
|
cheese eats mouse posted:Throw me your bread knife recs. Suffering over here with something I inherited, but is way too small and fidly for the job of cutting sourdough boules. I was gonna buy a nice bread knife but i remembered I had this dumb thing in a cupboard and it was a world class bread knife. Big long wide serrated blade. 
|
|
#
?
Apr 13, 2020 05:38
|
|
|
Thumposaurus posted:Brioche or challa I haven't made it at home yet, but commercial milk bread makes fantastic toast. (There isn't any milk in it; it starts with a kind of roux.)
|
|
#
?
Apr 13, 2020 15:42
|
|
|
quick question: is there a sourdough starter effort post in here somewhere? I'm happy to go read it, I just don't want to page through 120 pages to find it only to discover it isn't there. I'm thinking of trying, yet again, to get a sourdough starter going. It's something I've tried and failed at a loving lot in the past, so I'm kind of hoping there's a goon idiot's guide version.
|
|
#
?
Apr 13, 2020 15:55
|
|
|
https://www.kingarthurflour.com/recipes/sourdough-starter-recipe (You don't have to use (and probably can't find) their branded flour, but it's good stuff.)
|
|
#
?
Apr 13, 2020 16:06
|
|
|
Arsenic Lupin posted:https://www.kingarthurflour.com/recipes/sourdough-starter-recipe OK, second question: they call for whole wheat flower. Is that fully necessary? I've got a ton of AP white and I don't object to getting some whole wheat, but my local stores are picked the gently caress over for flour. If I really need the whole wheat I can just punt on this until after the 'rona, but I'm kind of stuck at home right now so I have time to get started on it.
|
|
#
?
Apr 13, 2020 16:33
|
|
|
White flour can work but it might take longer whole wheat and rye both have extra wild yeasts that occur in them naturally. The sifting and bleaching processes that produce white flour kill a lot of these off. You can throw a handful of raisins in the bottom of whatever container your starting your starter in as a way to kick start the process.
|
|
#
?
Apr 13, 2020 16:38
|
|
|
I've been using this bagel recipe to make "amazing chewy bagels" that nail that bagel flavor as well. However, I'm having trouble getting the dough as smooth as it is in the recipe, most likely because I'm mixing by hand rather than using a stand mixer like the recipe recommends. What could I adjust to try to get a smoother dough so these can look as good as they taste?
|
|
#
?
Apr 13, 2020 18:27
|
|
|
Splinter posted:I've been using this bagel recipe to make "amazing chewy bagels" that nail that bagel flavor as well. However, I'm having trouble getting the dough as smooth as it is in the recipe, most likely because I'm mixing by hand rather than using a stand mixer like the recipe recommends. What could I adjust to try to get a smoother dough so these can look as good as they taste? Muscle up, buttercup. Put your body into that knead. edit VVVV Or that. Murgos fucked around with this message at 00:29 on Apr 14, 2020 |
|
#
?
Apr 13, 2020 18:31
|
|
|
|
| # ? May 15, 2024 15:19 |
|
|
Let autolyse do the work, let the dough rest often and just fold it a few times every few minutes.
|
|
#
?
Apr 13, 2020 18:47
|
|