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therattle posted:1) What can I do to minimise discard? (Alternatively, how much discard do the sourdough crackers posted here use up?) 1. I have an established starter and feed it 50 grams each of flour and water once a week. Typically I bulk it up on, say, Saturday night with 150-200 grams each of flour and water and leave it out overnight. Then Sunday morning I use 90% of the bulked up starter in the loaves of bread I bake that day. Add 50 grams each of flour and water and back in the fridge for a week until I repeat the process the next week. I only discard when I've accidentally prepared too much starter for a batch of baking, or if my schedule gets hosed up and I have to push baking off for a day or whatever 2. Cold fermenting either the dough or the starter increases sourness. Discarding lots of starter and rapid feeding cycles favors the evolution of non-sour microorganisms. So, you're kind of in a bind here given #1, but, if you're storing your starter in the fridge, discard 90% of it, feed it, discard 90% of it, feed it, and bake with it. That should get you minimal sourness 3. By what metric are you judging better? No-knead is pretty minimally labor intensive, but you make up for it in inactive time. Do you want something with more active time? Alternatively, just let it autolyse for less time and see how it matches your desired taste?
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Jun 19, 2020 22:10
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Happiness Commando posted:1. I have an established starter and feed it 50 grams each of flour and water once a week. Typically I bulk it up on, say, Saturday night with 150-200 grams each of flour and water and leave it out overnight. Then Sunday morning I use 90% of the bulked up starter in the loaves of bread I bake that day. Add 50 grams each of flour and water and back in the fridge for a week until I repeat the process the next week. I only discard when I've accidentally prepared too much starter for a batch of baking, or if my schedule gets hosed up and I have to push baking off for a day or whatever Thanks, very helpful. By better, I mean better flavour and texture, closer to really good shop-bought sourdough. I appreciate that this may be impossible given that i don't want to put TOO much time and effort into it, but I am prepared to take a step up (but not two steps!) from no-knead if it delivers demonstrably better bread.
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Jun 19, 2020 23:03
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therattle posted:1) What can I do to minimise discard? (Alternatively, how much discard do the sourdough crackers posted here use up?) Sourdough crackers use like a cup of discard. I've also used my discard to make pancakes, non-sour loaf and sandwich bread. Most important thing though is to not feed it overly much on maintenance feedings until a couple days before your sourdough bake.
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Jun 19, 2020 23:41
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If you're going to do sourdough you kind of just have to accept that you're going to have discard unless you're making a loaf of bread literally every day. Even then I think I would have discard. edit: if you know you're not going to be baking for a while toss it in the fridge and feed it weekly or so, and wake it up maybe a day before you want to use it.
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Jun 20, 2020 00:07
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It is possible to get a good loaf out of starter from the fridge and theoretically have no waste. When I get lucky it's usually in the fridge after like four hours on the counter or after work and pulled less then a week later. Lots of poor loaves on that journey though.
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Jun 20, 2020 00:17
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I’ve been able to get my starter routine down so that I have zero discard, but I also bake a loaf every 2-3 days which likely doesn’t work for most people, but you could probably put your starter in the fridge between uses to further increase the time it takes to ripen (if you only bake on the weekend, for instance). So for me, I do 10g flour and water with a tiny amount of starter (like a tiny dab on the end of a chopstick) and it takes 3 days to get ripe. I then use the entire amount to make a levain and start the process over again. If I want to make a recipe that needs more starter I just scale it up when I do a feed. Is my starter strong? Maybe not in comparison to people who do multiple feeds a day, but it works for me and I haven’t noticed any difference in the things I make.
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Jun 20, 2020 02:15
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My starter did not like being fridged, and it took almost a month of daily feedings at room temp before it started behaving and rising properly again. Now I keep it in a fermentation chamber at 82 and feed it 10g of flour once a day in a little jar, unless I'm baking that day. The starter kicks rear end now, rises like mad and is yeasty and delicious, really at a high point of its 6 year existence, and 10g a day of discard isn't a big thing. When I make bread I just don't discard at all and feed it up from there; off days I just eyeball 2/3 of it into the compost and add 10g of water and flour. e: The fermentation chamber is just one of these powering an aquarium heating mat in a foam cooler with a wire rack. Gonna do some lactofermentation this summer as well~ poverty goat fucked around with this message at 04:06 on Jun 20, 2020 |
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Jun 20, 2020 04:03
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Did someone say carrot bread? Edit 
Jestery fucked around with this message at 22:52 on Jun 20, 2020 |
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Jun 20, 2020 05:57
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Figured all this out and my SO found wheat flour finally!
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Jun 20, 2020 23:31
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cheese eats mouse posted:Sourdough babka recipe from the perfect loaf. Partner has asked for a chocolate one next time. I'm doing the overnight proof on this right now. UK goons- do you use US recipes and find following US recipes seems to result in over hydrated dough? The sourdough loaf comes out fine but seems very sticky going in, and the Babka isn't as solid as I would imaging given I'll be rolling it out tomorrow. Do UK flours maybe want less water? I found I had to hydrate my starter less to get it going, it's maybe 2:1-ish flour and water.
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Jun 21, 2020 00:01
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Does anybody here use sprouted whole wheat flour? It's one of those things I only discovered recently, but now I see it everywhere. I'm just curious what people like to do with it in general.
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Jun 21, 2020 03:21
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BizarroAzrael posted:I'm doing the overnight proof on this right now. US flour tends to be made from wheat with higher protein content (with a few notable exceptions) and protein is thirsty.
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Jun 21, 2020 04:57
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BizarroAzrael posted:I'm doing the overnight proof on this right now. The cold dough should make rolling out easy. Mine was very hydrate. I think his recipes use more water cause of his location in the upper regions of southwest US. Ive learned to cut back since I’m almost at sea level with high humidity.
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Jun 21, 2020 13:07
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 Per suggestions in the thread, this week I tried: * Doubling my knead time * Letting my dough slow rise in the fridge overnight to help better develop flavor * Using baked baking soda in the water I boiled the bagels with instead of normal baking soda * No egg wash One bagel missing from the above photo because I unceremoniously devoured it the moment it came out of the oven. My kitchen smelled like fresh baked pretzels baking these and I couldn't stop myself. The end result is definitely a sort of like a pretzel bagel. The crust is nice and chewy, and the insides are still pillowy soft, and the taste definitely reminds me of a soft pretzel you'd get at a pub. I'll give the rope method a shot next week to try and get them shaped better, but I'll be honest: it's still not quite what I was looking for, but these taste really good so I might not adjust a whole lot else besides getting some proper pretzel salt for the salt bagels. MadFriarAvelyn fucked around with this message at 17:11 on Jun 21, 2020 |
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Jun 21, 2020 17:09
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If you're trying to do some braiding with your dough, do you need to flour the poo poo out of it or something? I managed to get some "fair" braiding for my kaiser rolls, but I wound up with almost-normal-looking hamburger buns without the definition of the knot in it.
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Jun 21, 2020 18:05
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King Arthur Flour's minimal starter. Instead of keeping enough starter to bake bread immediately, you keep a smaller starter (two ounces), then build it up with multiple feedings whenever you want to bake. You trade off time for flour, basically. However, KA's sourdough crackers are the bomb and dead easy, especially if you own a pasta machine.
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Jun 21, 2020 18:57
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Arsenic Lupin posted:King Arthur Flour's minimal starter. Instead of keeping enough starter to bake bread immediately, you keep a smaller starter (two ounces), then build it up with multiple feedings whenever you want to bake. You trade off time for flour, basically. Thanks. I am going for a very small starter.
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Jun 21, 2020 19:28
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Sacrificed my final tablespoon of yeast for my first attempt at a non-bread-machine sandwich loaf: It's still cooling so I haven't been able to taste it, but the shape alone is a lot more usable than the freakishly tall and square loaves the machine spits out. Plus you don't have the giant hole left by the kneading paddle. Should have a pound of yeast arriving on Wednesday; it took me exactly a month to go through a 4 oz jar.
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Jun 22, 2020 23:05
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Just pulled these out of my USA pullman pans. Not quite as risen as I might have liked but the crust, ear, and smell are on point.
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Jun 22, 2020 23:49
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CrazyLittle posted:Just pulled these out of my USA pullman pans. Not quite as risen as I might have liked but the crust, ear, and smell are on point. These look perfect!
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Jun 22, 2020 23:50
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LifeSunDeath posted:These look perfect! the camera always lies Cyrano4747 posted:Anyone got a link to one of those pans? I need something like that but fuuuuuuuck amazon is so full of cheap/countetfit/etx crap that I’d prefer a goon approved link. I bought mine direct from usapan.com but for some reason they're not listed on the sight any more. I can go into my order history and start a reorder, where the cart says it's in stock still, but can't click through to the item description. Here's the same thing on Amazon: https://www.amazon.com/USA-Pan-Bakeware-Nonstick-Aluminized/dp/B001TO3CN8?th=1 original direct link https://www.usapan.com/9-x-4-x-4-pullman-loaf-pan-cover1170pm maybe try giving them a call or email directly?
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Jun 23, 2020 00:00
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Are people doing the dutch oven bake tending to use ~5 qt dutch ovens? I see that a lot and I figured it was just kind of small for that kind of thing. Most formal dutch ovens don't really get as tall as I would expect people would want for an artisan loaf.
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Jun 23, 2020 08:22
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Rocko Bonaparte posted:Are people doing the dutch oven bake tending to use ~5 qt dutch ovens? I see that a lot and I figured it was just kind of small for that kind of thing. Most formal dutch ovens don't really get as tall as I would expect people would want for an artisan loaf. This is the one I’m using. Can’t read the volume on the bottom and can’t remember what it was. Coffee for scale 
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Jun 23, 2020 13:06
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Cyrano4747 posted:This is the one I’m using. Can’t read the volume on the bottom and can’t remember what it was. Coffee for scale Used to have that coffee maker...it was a huge pain in the rear end that broke constantly.
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Jun 23, 2020 13:34
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Over ten years of daily use with zero problems over here.
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Jun 23, 2020 13:37
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I've jumped on the quarantine baking bandwagon with sourdough, here are two of my latest.  These two are mostly King Arthur white bread flour with 20/30% Wheat, and then like 10% of some gucci seven billion grain blend I found. This is the first time I actually put the starter in the fridge to slow it down and both these loaves came out with a bit more of the sour taste. Not sure if that's due to the starter in the fridge or just maturation of the starter. I took next week off and plan on baking everyday, so I ordered a poo poo load of flour from Anson mills to experiment more with different ratios of flour.
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Jun 23, 2020 16:18
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Rocko Bonaparte posted:Are people doing the dutch oven bake tending to use ~5 qt dutch ovens? I see that a lot and I figured it was just kind of small for that kind of thing. Most formal dutch ovens don't really get as tall as I would expect people would want for an artisan loaf. I have a 5 qt lodge cast iron that I use for standard (0.8 - 0.9 kg) boules, it was cheap enough that I didn't mind buying it just for that. I think around $20? I've also done a large (1.6 - 1.8 kg) loaf in an 8 qt Le Crueset that came out really nice.
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Jun 23, 2020 16:25
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Super 3 posted:I've jumped on the quarantine baking bandwagon with sourdough, here are two of my latest. I found a HUGE difference in taste when I started putting my dough in the fridge over night.
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Jun 23, 2020 16:28
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Cyrano4747 posted:I found a HUGE difference in taste when I started putting my dough in the fridge over night. Once I have it in the proofing basked I've been putting it in the fridge overnight. Following a bastardized process partially based on "It's Alive! Sourdough recipe". Even then previous fridge'd loaves weren't as sour as this batch. I also fed the starter more wheat prior to usage, might attribute. Science continues. Edit: I also made crackers out of the discard this time - highly recommend. Basically flour, starter, olive oil. Then roll out thin and bake with herbs and stuff. Super 3 fucked around with this message at 16:48 on Jun 23, 2020 |
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Jun 23, 2020 16:46
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I keep my starter in the fridge during the week, get it out and feed it Thursday night and start dough for overnight proof on Friday. Are you using starter straight from the fridge? When do you feed it prior?
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Jun 23, 2020 16:50
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BizarroAzrael posted:I keep my starter in the fridge during the week, get it out and feed it Thursday night and start dough for overnight proof on Friday. Are you using starter straight from the fridge? When do you feed it prior? Doing what you are, from the fridge I pull it out and feed it maybe a day or two prior. Then I'll use it 4 to 6 hours after feeding in dough. Edit. I proof the dough for about 4 hours in my garage, then form loaves and stick in proofing baskets in the fridge overnight then bake in the am.
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Jun 23, 2020 16:52
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BizarroAzrael posted:I keep my starter in the fridge during the week, get it out and feed it Thursday night and start dough for overnight proof on Friday. Are you using starter straight from the fridge? When do you feed it prior? Exact same. I remove from fridge Friday morning and feed, then do my levain Friday night, and start making the bread in earnest Saturday morning for Saturday night.
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Jun 23, 2020 17:16
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Super 3 posted:Once I have it in the proofing basked I've been putting it in the fridge overnight. Following a bastardized process partially based on "It's Alive! Sourdough recipe". I leave mine in the fridge a full 24h.
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Jun 23, 2020 18:30
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Cyrano4747 posted:I leave mine in the fridge a full 24h. Giving this a try for next batch.
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Jun 23, 2020 18:43
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Tried the King Arthur sandwich loaf. I love how... buttery it feels and how much it rose. My husband actually said he wished it were smaller, and asked if I could split it into 2 loaf pans next time. OK, weirdo.
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Jun 23, 2020 18:59
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I'm trying to get on the breadwagon but my starter just will not rise no matter what. It blooms on the second and third day, but after that it's just  no matter how I feed it.I started the present batch more than a week ago. The flour is Gold Medal All-Purpose. (King Arthur was out of stock.) At present I'm feeding it daily using 1 part (about 2 Tbsp) existing starter, 1 part flour, a bit less than 1 part water by volume. The consistency is smooth and plastic, not liquid. The container is a tall drinking glass covered with a paper towel and an inverted measuring cup. I leave it on the counter. Since I started covering it this way I've noticed a stronger alcohol odor, but if I don't cover it securely fruit flies will get in. I've tried feeding it twice a day, setting it in the sun, adding a bit of sugar. All I get are some bubbles on the surface. I feel cursed. e: I tried a float test. It doesn't float.
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Jun 23, 2020 20:58
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Cyrano4747 posted:This is the one I’m using. Can’t read the volume on the bottom and can’t remember what it was. Coffee for scale It looks about like my ~5qt Le Creuset. Volume can be deceiving. Either way, it's not particularly taller, which is what I have been fretting over. So, side note here, have you ever considered hitting the inside of that dutch oven with a bleach water solution?
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Jun 23, 2020 21:44
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Rocko Bonaparte posted:It looks about like my ~5qt Le Creuset. Volume can be deceiving. Either way, it's not particularly taller, which is what I have been fretting over. Meh, it's for cooking not staring at. It doesn't affect how it cooks, nothing sticks etc, so I really dgaf. Also that top ring is the proper volume for my bomb as gently caress beef stew and the one below it is about where I need the liquid to be when I'm making my really tasty pork butt so if anything they're functional stains. Plus I'm lazy.
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Jun 23, 2020 21:48
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Gazpacho posted:I'm trying to get on the breadwagon but my starter just will not rise no matter what. It blooms on the second and third day, but after that it's just Just be patient with it. My first homemade starter took like 10 days before it got proper rise (and it also gave me false hope around day 2-3). I was similarly impatient and wound up buying a bakery starter, but my OG one actually turned into the more consistent, funky product. Sounds like you may also be using a bit too much water (if you continue on this journey you will need a scale for proper measurement). Two feedings a day wouldn't hurt necessarily either, though I might wait until there's more activity.
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Jun 23, 2020 21:51
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Gazpacho posted:I'm trying to get on the breadwagon but my starter just will not rise no matter what. It blooms on the second and third day, but after that it's just How cold is your house, is an ac vent blowing on it maybe? I usually leave mine in the oven with the light on. Are you putting cold water in? I'll warm mine up in the microwave as well when adding. Does it ever develop the hooch on top to tell you it's hungry? edit: echoing the above use a kitchen scale.
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Jun 24, 2020 14:40
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