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Regarding discard, my go-to bread recipe uses 200 g starter, which is exactly how much I use to feed (100 g flour and 100 g water), so my starter doesn't grow uncontrollably (I usually feed it a day before baking, once or twice a week).
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Apr 17, 2020 00:56
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Bemused Observer posted:Regarding discard, my go-to bread recipe uses 200 g starter, which is exactly how much I use to feed (100 g flour and 100 g water), so my starter doesn't grow uncontrollably (I usually feed it a day before baking, once or twice a week). Have you ever made a levain? It's probably gonna do what you want! I make mine the morning of making my loaves. 37g starter, 74g water, 37g ww, 37g AP. 5-6 hours later it's peaking and ready to be added to the autolysed flour.
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Apr 17, 2020 01:47
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Any thoughts on rolling the Overnight Country Blonde dough from FWSY into a loaf pan? A video I saw on YouTube has you flatten(ish) the dough a bit into a disc with your fingers, then roll the dough down into a cylinder. Will a straight sourdough hold up to this kind of method? In starter news, my (second) replacement seems to be much more at home in a Ball jar than a 2qt cambro. I think I’ll relegate the cambros to overnight prep duty. I fed it this morning and just pulled 230g to try out the King Arthur sourdough waffles recipe. Let’s see how this goes.
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Apr 17, 2020 02:00
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Dangerllama posted:A video I saw on YouTube has you flatten(ish) the dough a bit into a disc with your fingers, then roll the dough down into a cylinder. Will a straight sourdough hold up to this kind of method? None of us can tell tell you what your dough is like. But that’s one of the standard-ish procedures for loaf pans, so unless it’s super sticky or something you should be fine. Worst case it’d just end up slightly less pretty, so
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Apr 17, 2020 02:27
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Cyrano4747 posted:Speaking of which, any suggestions on what to do with discard? I'm really cringing throwing this much flour away right now, given that everyone's loving panic buying it everywhere and it's hard as gently caress to get and I don't want to go grocery store to grocery store looking for it. You should make crackers, like these: https://www.loveandoliveoil.com/2019/03/sourdough-crackers-with-olive-oil-herbs.html I keep the discard in a separate jar in my fridge, and have been making crackers when I accumulate 1 c. of funky slime. Using the pasta roller makes for super thin and crispy crackers, and they turn out way better than the "artisan" crackers you can buy from the store for $6 a box!
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Apr 17, 2020 03:13
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SSJ_naruto_2003 posted:Okay, so I have overly dense white bread. Is that from not kneading enough? Because this Motherfucker doubled in size twice when I let it rest. How are you measuring your flour? Are you using a scale? If your answer is yes, then we might all need more information. But if you're measuring your flour with a scoop (cups), then you might be packing too much flour in there? I was doing this at first and it caused dense baked goods. If you don't have a scale then my favorite way to measure into cups is to get a spoon and spoon flour into the cup and do not pack the flour into the cup, but scrape across the top to measure. Once the world gets back to normal or you get a little bit of money to dedicate to baking, buy a cheap digital scale if you're not already using one. Made a big difference in both quality and amount of time I invested into making bread.
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Apr 17, 2020 03:22
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got some chores tonight posted:You should make crackers, like these: https://www.loveandoliveoil.com/2019/03/sourdough-crackers-with-olive-oil-herbs.html How do you keep it from sticking to your rollers? Just flour the gently caress out of it? The stuff I"ve got right now is so sticky I wouldn't put it anywhere near my pasta roller.
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Apr 17, 2020 03:53
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beerinator posted:How are you measuring your flour? Are you using a scale? If your answer is yes, then we might all need more information. But if you're measuring your flour with a scoop (cups), then you might be packing too much flour in there? I was doing this at first and it caused dense baked goods. I was scooping it since my scale broke but I picked up a new scale last night and I'll be trying to make some more bread soon. I'll report back with more info if it turns out poo poo again
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Apr 17, 2020 04:21
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mediaphage posted:One nice thing about no-knead bread is that if you make like, a giant batch of dough and keep it in the fridge, and bake it off every couple of days, you end up with sourdough after a week or two! That’s basically the artisan bread in five minutes a day method, isn’t it?
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Apr 17, 2020 09:16
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Yep, it's what I do when I don't want to bother with a starter, too.
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Apr 17, 2020 09:26
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Cyrano4747 posted:How do you keep it from sticking to your rollers? Just flour the gently caress out of it? Well, i'm skeptical of that recipe's weights, but you could just add more flour or oil to the base, too. This is a personal choice but with no leavening I like a fattier cracker. SSJ_naruto_2003 posted:I was scooping it since my scale broke but I picked up a new scale last night and I'll be trying to make some more bread soon. I'll report back with more info if it turns out poo poo again Take the opportunity to see how your dough looks / feels / kneads at different measures. A scale will make your bread more repeatable for sure, but dough is pretty forgiving once you figure out how it looks, and then you'll be able to confidently make bread if your scale dies / you have to do it someplace else / etc. therattle posted:That’s basically the artisan bread in five minutes a day method, isn’t it? I believe so. Honestly I think most of the benefits of sourdough are super overrated / pretentious (and I like sourdough). Most of the wild yeasts don't make a huge difference to the end product, though the sour flavour from the bacteria can be nice. A long ferment in the fridge and/or a good pre-ferment gets you 95% of the way there in terms of everything else imo.
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Apr 17, 2020 11:10
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Quote is not edit
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Apr 17, 2020 11:11
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ShaneB posted:Have you ever made a levain? It's probably gonna do what you want! I mean "it doesn't grow uncontrollably" as in "I don't end up having too much starter and having to wonder what to do about the surplus amount, because the amount needed for the dough is exactly how much I use for the feeding". The dough itself rises very decently. It's actually a non-levain recipe, you just mix the starter, some fresh flour, water and salt, knead it, proof (prove?) it and bake, but it ends up great, especially considering how simple and fast it is. But actually that does bring me to a question for this thread, I've had several occasions where my bread (not just this recipe) deflated completely on the way between the banneton and the oven. Am I right in thinking it's because I left the dough to rise for too long? Or is there another explanation/mitigation?
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Apr 17, 2020 12:18
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Bemused Observer posted:Am I right in thinking it's because I left the dough to rise for too long? Or is there another explanation/mitigation? sounds that way to me
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Apr 17, 2020 14:09
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Results of my efforts to Not Waste Discard. Verdict on the King Arthur sourdough waffles: better than waffle mix, but nowhere near The Food Lab. 
waffle enthusiast fucked around with this message at 15:01 on Apr 17, 2020 |
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Apr 17, 2020 14:59
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I had a very happy, active starter before lockdown and tried moving to a less wasteful schedule 3 or so weeks ago where it spends most of the week in the fridge and only gets fed when I make bread, and it worked ok for a couple of weeks, but now it's in such sad shape that I fell asleep waiting for some dough to rise last night and after spending the night on the counter it had only risen by half or so. I think I'm going to go back to bare minimum daily feedings, but fridge the discard and dabble with incorporating it into other recipes e:  not my best or worst looking boule ever poverty goat fucked around with this message at 18:16 on Apr 17, 2020 |
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Apr 17, 2020 15:57
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Anyone have ideas why my starter just isn't growing? I'm on day five now and I keep reading about how it should be doubling or tripling in size after a feeding, and it's expanding maybe 50%, tops. It's being kept in a warm place (probably 75-80 degrees) and smells sour with a kind of sloppy, not quite liquidy consistency now but few bubbles and little expansion. Meanwhile my wife's looking askance at how much flour I'm wasting given how hard the poo poo is to find right now :/
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Apr 17, 2020 17:31
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What are you keeping by weight and what are you feeding
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Apr 17, 2020 17:39
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113g kept, add 113g flour and 113g water.
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Apr 17, 2020 17:45
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Keep 20, feed 50/50 and ill bet it doubles.
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Apr 17, 2020 17:57
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Dangerllama posted:Results of my efforts to Not Waste Discard. Verdict on the King Arthur sourdough waffles: better than waffle mix, but nowhere near The Food Lab. Do you have a recipe for the Food Lab ones? I have been doing the KA waffles and really enjoying them, but if there is a better option I am all for it. Here are my KA sourdough waffles: 
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Apr 17, 2020 20:19
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Submarine Sandpaper posted:Keep 20, feed 50/50 and ill bet it doubles. Keep 20 what? G? Instead of 113? Sorry I know gently caress all of the terminology with this stuff.
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Apr 17, 2020 20:22
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Cyrano4747 posted:Keep 20 what? G? Instead of 113? I assume that's what they meant. Honestly, I tend to just get a good big spoonful of liquidy starter and add it to a 1:1 mix (usually 100g of each if I need a lot of starter).
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Apr 17, 2020 20:24
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Ok. Is that enough? Most of the stuff I've read had a 1:1:1 with starter/flour/water when trying to get one going. edit: note that I'm still trying to get my starter going. I don't know if it's full strength or whatever, and I kind of doubt it. MOstly all these guides talk about how it should be bubblign etc and it's not doing any of that poo poo.
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Apr 17, 2020 20:25
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Ishamael posted:Do you have a recipe for the Food Lab ones? I have been doing the KA waffles and really enjoying them, but if there is a better option I am all for it. I’ve never been able to find the recipe online but I have it memorized so here you go. This is probably getting a little far afield from “bread” so LMK if this doesn’t belong here: ingredients: - 10oz (2 cups) flour - 1/2 tsp baking soda - 1 tsp baking powder - 1 tsp salt - 1 tbsp sugar - 2 eggs. separated. Beat the egg whites until they have stiff peaks. - 1.3 cups buttermilk - 4tbsp butter, melted. - 1/4 tsp vanilla extract (optional) - 1 cup ice cold club soda Mix the flour, baking soda, baking powder, salt, and sugar in a large bowl. In a measuring cup, combine the buttermilk, egg yolks and vanilla. Add the butter to the dry ingredients and mix. Then add the buttermilk mixture and combine. Next stir in the club soda, gently. This should make a lumpy mixture, it doesn’t need to be totally combined. Lastly, gently fold in the egg whites. I have the whole process down to about 10-15 minutes. You can pre-mix the dry ingredients and keep them on hand to expedite the whole process. FWIW the book itself is phenomenal, and I highly recommend it.
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Apr 17, 2020 20:50
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Cyrano4747 posted:Ok. Is that enough? Most of the stuff I've read had a 1:1:1 with starter/flour/water when trying to get one going. If it's rising by half it's doing some of that. The above got it right. Yeast growth wants to be exponential so a lower ratio of starter helps get real active yeast. At first a 1:1:1 is good so you don't start over every day like you would with a .1:1:1 _e you're going to toss 20 regardless, just give it a go and if it works out you have an immediately better culture Submarine Sandpaper fucked around with this message at 21:09 on Apr 17, 2020 |
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Apr 17, 2020 21:05
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Sourdough double chocolate muffins Also got a cake/bread format one still in the toaster oven. Still baking. Used this recipe https://melissaknorris.com/sourdough-chocolate-bread-from-scratch/ It looks like the fermentation isn't strictly necessary for the rise, but I love the texture it gave the batter. Used sourdough discard, the batter was absolutely delicious. Will let you all know how they taste! All that "fermentation for health and wellness" stuff is bullshit, right? This can't be healthy. Suspect Bucket fucked around with this message at 23:58 on Apr 17, 2020 |
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Apr 17, 2020 23:56
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Suspect Bucket posted:Sourdough double chocolate muffins That looks absolutely great, I really hope it tastes good because I got some discard I gotta use
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Apr 18, 2020 00:11
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Cyrano4747 posted:Speaking of which, any suggestions on what to do with discard? I'm really cringing throwing this much flour away right now, given that everyone's loving panic buying it everywhere and it's hard as gently caress to get and I don't want to go grocery store to grocery store looking for it. These biscuits are amazing.
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Apr 18, 2020 00:23
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For those having trouble getting a sourdough starter going-- try this method over at The Fresh Loaf. Lots of photos, lots of comments to look through to see if someone had the same trouble and got it solved. The Fresh Loaf is a fantastic resource, if you haven't been there yet. Suspect Bucket posted:Sourdough double chocolate muffins It is mostly BS for bread but it does break down some sugars/starches that some people are sensitive to. Not a worry for the general population. (Also fermentation like in yogurt or sauerkraut does produce some health benefits, like less lactose and more good bacteria for the yogurt and a ton of vitamin C for the sauerkraut.)
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Apr 18, 2020 00:31
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I am a carbivore and sourdough breads are definitely easier for me to digest. No one is going to confuse sourdough donuts or cupcakes for a health food, though.
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Apr 18, 2020 00:35
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Hey guys guess what THEY ARE loving AMAZING Soft bouncy with a delightful chew. Not super sweet, extremely nice. Only sub I made was light brown sugar for white, because that's all I got. Edit: I just had the one in the 3x9 pan, and this is legitimately the best chocolate cake I've ever made, and maybe ever had. It needs no frosting. The applesauce is NECESSARY. 
Suspect Bucket fucked around with this message at 04:31 on Apr 18, 2020 |
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Apr 18, 2020 01:51
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Dangerllama posted:I’ve never been able to find the recipe online but I have it memorized so here you go. This is probably getting a little far afield from “bread” so LMK if this doesn’t belong here: Have you tried the ChefSteps waffles? That has been my go to for a few years now. I do want to try some recipes using my starter though since I just got it going again.
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Apr 18, 2020 04:43
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Made bagels for the first time! Whole wheat everything turned out pretty good! Didn't have bread flour so they could have been chewier. Next time I'm also going to make them bigger because I'm used to NYC bagels and these were small. Also, holy hell is shaping bagels tricky. These definitely came out a bid oddly shaped but still delicious.
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Apr 18, 2020 16:55
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I'm not really in the sourdough game but I have an anecdote from the past few days. I made a poolish for some ciabatta Wednesday night and baked it Friday. I did not add yeast to the poolish. Come Friday morning, It looked like something had moved in and started a Fight Club after a rock band trashed the place. Lots of little bubbles, streaks, puddles, even some different colors. I was using some TAM-105 flour produced locally. I suspect trying to make a starter from a big-brand mix is going to be harder because I imagine those places are actively taking measures that would prevent crazy poo poo from happening because that risks big $$$ for them. Meanwhile, some local mill pulls some wheat in from some guy 45 miles away next to a pile of cow poo poo and you can see the individual flour granules moving on their own in your hand.
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Apr 18, 2020 17:38
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O poo poo my starter started being a starter. Overflowed its container out of nowhere yesterday, made a small test loaf with the discard when I fed it. Left that overnight, popped it in the oven this morning, and the result sure was sourdough. A little flat probably because I let it sit too long before baking but whatever. Followup question now that I have this thing ticking. I'm never going to bake with it every day. I know you can store them in the fridge if you want to do it more like weekly. I'm also seeing a dozen different ideas online for how to put it away for storage and how to revive it. Here's what I've gotten as a sort of cross section of those: I'm thinking feed it, let it chill for a couple hours to start doing its thing, stick it in the fridge. Come back a week later, bring it up to room temp, discard and feed, then get baking once it's gone through a feed cycle. Question: I'm seeing a bunch of bread blogs and the like saying to let it go through at least 2-3 feed cycles after taking it out of the fridge. Is this necessary, or is this bread people having really high standards about how goo their sourdough is? I'm OK if it's good but not great after just one feeding.
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Apr 18, 2020 17:40
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I want to make a dough that I can put some potato and cheese inside of and then bake. What's a recipe I should be looking at?
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Apr 18, 2020 18:41
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I've been baking a bit more since the quarantine started. Swedish saffron braided bread with vanilla cream filling.  Hokkaido milk rolls topped with garlic and herb butter. 
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Apr 18, 2020 18:50
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I wanted to use up my starter discard. Sugared sourdough yeast doughnuts with fresh lemon curd.
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Apr 18, 2020 19:07
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Cyrano4747 posted:Question: I'm seeing a bunch of bread blogs and the like saying to let it go through at least 2-3 feed cycles after taking it out of the fridge. Is this necessary, or is this bread people having really high standards about how goo their sourdough is? I'm OK if it's good but not great after just one feeding. https://www.theperfectloaf.com/weekend-baking-schedule/ This is my guru. This guide has worked fine for me but I haven't compared fridging to my new regular feedings for awhile. You want to feed it to get it back to strength. Regular daily small feedings are best for this, 2x daily is ideal for me.
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Apr 18, 2020 19:27
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