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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 I had a very similar issue with mine, and let it go several weeks of being just a smelly turd in a jar but didn't get any change. As an experiment, I switched from tap water to bottled and it picked up immediately. My tap water has a smell to it, but I didn't think it was bad enough to impede yeast growth. If you don't get any improvement in another week of regular feeding, maybe try that?
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Jun 24, 2020 15:40
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no matter how I feed it.
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I accidentally ordered a pound of Saf Gold Instant Yeast when I apparently should have ordered Saf Red. Am I hosed? It says it's for "low moisture" recipes.
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Jun 24, 2020 16:47
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Is that their pastry yeast?
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Jun 24, 2020 16:49
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Yeah, I think so: "For sweet dough varieties (with a sugar content in excess of 5% of the total flour weight)"  Edit: I was able to cancel the order and get some Red instead. Lester Shy fucked around with this message at 17:01 on Jun 24, 2020 |
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Jun 24, 2020 16:55
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It should work regardless. Too much sugar is not good for one of either inhibiting yeast or giving it too much. Idk which is applicable
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Jun 24, 2020 16:58
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In honour of the forums loving dying or whatever, here's some milk bread I made inspired by someone earlier in this thread
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Jun 24, 2020 17:00
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No ring 4/10
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Jun 24, 2020 17:29
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Jun 24, 2020 17:38
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Jun 24, 2020 18:18
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I think he's referring to a circular pattern in the crumb from rolling the dough prior to shaping, kinda sort of like a sideways cinnamon roll.
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Jun 24, 2020 21:23
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So, quick question before the forum blows up: I got a 12.5kg bag of rye flour the other day. Generally I bake the King Arthur no knead sourdough recipe. How would I go about using some rye in this or anything else? Also, from some google searching, I've heard you can sub in around 10% rye in most bread dough recipes and end up with a stronger yeast character and subtle graininess. How far off the mark is this? I honestly don't stumble into rye breads that much in the wild
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Jun 25, 2020 05:37
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Nanpa posted:So, quick question before the forum blows up: You can add a lot of rye (up to 50%) but it makes bread much denser. Adding a bit will add some flavour.
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Jun 25, 2020 09:13
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You can feed it to your starter too.
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Jun 25, 2020 14:50
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you ate my cat posted:I had a very similar issue with mine, and let it go several weeks of being just a smelly turd in a jar but didn't get any change. As an experiment, I switched from tap water to bottled and it picked up immediately. My tap water has a smell to it, but I didn't think it was bad enough to impede yeast growth. This is a good point. I switched to bottled mineral water because my local tap water has chloramine in it.
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Jun 25, 2020 17:04
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Splinter posted:What recipes are you guys using for your bagels? I've been following the Chef Steps recipe and my results have been pretty good (especially flavor wise when using malt powder in the dough and malt syrup in the boil), but I'd like to try out other methods to get some ideas for how I can tweak things. I've also tried the Serious Eats Bravetart recipe but that one is very similar (and inferior imo) to the Chef Steps one. I used the chef steps recipe but instead of 65g bagels I make them 100-110g. These obviously are a bit bigger, and so the proof time may be longer and well as the baking time, but they’re more the size I’m used to seeing. I always make everything bagels. I tried doing a cinnamon raisin but they didn’t turn out great.
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Jun 25, 2020 18:05
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After thickening my starter so that the gases remain trapped instead of bubbling out, I am finally seeing it rise.
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Jun 26, 2020 20:12
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Really happy with my loaf from this morning 
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Jun 27, 2020 15:55
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Dacap posted:Really happy with my loaf from this morning looks great! nice ear
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Jun 28, 2020 19:24
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Where do yall order your bulk flour
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Jun 28, 2020 20:33
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SSJ_naruto_2003 posted:Where do yall order your bulk flour I'm in Toronto so I go to the Grain Process Enterprises outlet in Scarborough. You are probably not in Toronto so this doesn't help you, but if anyone reading the thread is from the GTA, that place has the best prices on flour that I've seen.
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Jun 28, 2020 22:28
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Made some breads 15% rye 85% random ap flour to finish off several bags 88% hydration
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Jul 1, 2020 19:18
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After a significant procrastination I have started a starter. I'm following the King Arthur method and I used some 100% whole wheat starter that has been sitting in my cupboard for a couple of years. That stuff must have been quite full of living yeasts. After the first 24 hours it had risen a little and was lightly bubbly and 12 hours after the first discard and feeding its more than doubled in size and is happily bubbling away. Still smells more like wet flour than what I expect from previous experience with bread making. Should be ready to make a loaf on Saturday.
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Jul 1, 2020 20:10
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Latest loaf, I'm struggling with scoring but it's making good enough bread for the week It's pumpkin and oat bread with some messing around with kneading and proofing. 
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Jul 2, 2020 12:45
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Using oat flour or just threw in some rolled oats?
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Jul 2, 2020 18:55
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I read the words "sourdough donuts" too often here so I gave it an attempt. I've never made any sort of donut before, and didn't get the oil hot enough, which is embarrassing as I was checking with a thermometer. They had a core of raw dough, but after a few moments of sulking, I just baked them for ten. So now they're edible, albeit disconcertingly crispy, and since I threw some coco powder in they look more like a plate of baked potatoes.
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Jul 2, 2020 19:44
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Mr. Squishy posted:Using oat flour or just threw in some rolled oats? I'm blending up 100g of oats and incorporating that into the dry flour mix EDIT: It went down real well for breakfast 
Jestery fucked around with this message at 22:24 on Jul 2, 2020 |
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Jul 2, 2020 21:06
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Jestery posted:Latest loaf, I'm struggling with scoring but it's making good enough bread for the week The thumbnail with towel and bread together looks like some kind of headcrab loaf
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Jul 2, 2020 22:36
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First time using the banneton naked with just a shitload of rice flour. Success! It overproofed a bit I think since the oven spring was just OK, but crumb is airy and glossy af.
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Jul 3, 2020 19:29
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I’ve been too afraid of sticking to take the linen lining out of my banneton. Is there a functional reason that I should do it beyond the nice aesthetic of the swirls on the crust?
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Jul 3, 2020 23:36
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Dacap posted:I’ve been too afraid of sticking to take the linen lining out of my banneton. Is there a functional reason that I should do it beyond the nice aesthetic of the swirls on the crust? FWIW I've never used either of my 2 bannetons with the linen in, and have never had any sticking (using either rice flour or AP). nwin posted:I used the chef steps recipe but instead of 65g bagels I make them 100-110g. lol yeah I tried the 65g bagels once (I believe the bravetart recipe uses similarly sized balls as well) and they are hilariously small. I'll sometimes go as high as ~130g. I had not considered that I should be increasing the proof time due to the larger balls, so I'll give that a shot. Bake time is significantly longer than what the recipe calls for when doing this. I'm a 100% poppy seed bagel guy most of the time. Splinter fucked around with this message at 01:53 on Jul 4, 2020 |
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Jul 4, 2020 01:50
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Splinter posted:FWIW I've never used either of my 2 bannetons with the linen in, and have never had any sticking (using either rice flour or AP). Yeah rehearsing the proof:I still use their method of using a bowl or water to test it. Pretty sure it was a bit longer than the 65g balls. Only issue I have with making them is it makes so much for my wife and I. We plow through them and try to freeze some usually.
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Jul 4, 2020 02:30
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Hi. Uneaten sourdough bagels can be mailed to me. I will cover the shipping charges.
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Jul 4, 2020 03:17
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I'm doing some beetroot bread today Did an overnight proof on the vege-levan Should be good fun Edit: forgive the sideway pic, the upload situation is odd at the moment 
Jestery fucked around with this message at 08:36 on Jul 4, 2020 |
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Jul 4, 2020 03:33
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Sticking concerns aside, is there actually a benefit in any way to not using the liner in the banneton?
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Jul 4, 2020 16:16
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pattern
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Jul 4, 2020 20:54
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Dacap posted:Sticking concerns aside, is there actually a benefit in any way to not using the liner in the banneton? It's mostly for the pretty lines. I was having moisture issues too. Had been using a liner, covered with a tea towel and sealed in a plastic bag. Water would saturated the towel and the liner, which seemed to make it stickier and it would always get stuck in the seams. The last time I used no liner and just covered the very top with some press and seal plastic stuff. Top of the dough was moist, but it seemed like it benefited some from the dough being able to breath through the banneton. Likely it was 90% the rice flour and ditching the plastic bag that changed things for the better though.
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Jul 5, 2020 20:40
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Made some sourdough foccacia today 
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Jul 5, 2020 21:15
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Dacap posted:Made some sourdough foccacia today Look super good, so neatly laid out.
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Jul 5, 2020 21:57
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i made sourdough focaccia last week 
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Jul 6, 2020 17:11
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| # ? May 16, 2024 14:35 |
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Hey, so my starter smells ripe, almost painfully sour if you stick your nose in it, it has lots of bubbles in it, but basically doesn't rise at all. I have it in a graduated cylinder and it just doesn't budge. I have a lid on it but it's pretty loose should be getting air in. I'm on day 7 of feeding it. Any thoughts or just keep with it?
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Jul 8, 2020 19:58
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