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we gotta know your routine and poo poo too probably feeding with too much so they get one large and fast fart instead of a gradual rumble I feed mine in a sealed container so the lid won't be an issue
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Jul 8, 2020 22:34
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| # ? May 16, 2024 08:00 |
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I’m following the King Arthur method. Reserve 113g starter, discard remainder, add 113g water and 113g ap flour. Do this in the morning and again before bed. Starter jar is on the counter and the house is set at 76. The sour smell it gives off is very pungent and not at all beery. I was expecting more stale beer and less wet dog.
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Jul 8, 2020 23:12
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Murgos posted:I’m following the King Arthur method. Reserve 113g starter, discard remainder, add 113g water and 113g ap flour. Do this in the morning and again before bed. Starter jar is on the counter and the house is set at 76. I'd just keep going. Maybe pare down the quantities so you're not using up so much flour. Have you been pouring off the hooch? If you mix it in, it can make things more pungent and potentially inhibit your rise. I doubt that's happening with such a young starter though.
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Jul 8, 2020 23:34
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Thanks. Last night I reduced the amounts to reserve 66g of starter and adding 66g of water and 66g of flour. This morning there was about a half teaspoon of liquid on the surface which I drained off before separating out the starter. Still no noticeable rise in volume (the starter is in a graduated jar so it's easy to see).
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Jul 9, 2020 15:12
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My ratio is 1/2 cup starter, ~1/2 to 3/4c water depending on what the hydration looks like, and 1c flour. Feed once a day, or 6-10h before use if I know I’m going to be cooking. I know it should be weights but gently caress it the precise amounts aren’t super important and it lets me just scoop and stir poo poo without worrying about getting the scale. It’s a starter not a complex French pastry.
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Jul 9, 2020 15:20
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Speaking of which I’m getting my sourdough pizza game dialed in Still need to get some wheat flour to mix in but even all white it’s pretty loving tasty.
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Jul 9, 2020 15:21
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Which recipe is that from, looks great! Does it freeze okay?
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Jul 9, 2020 15:27
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BizarroAzrael posted:Which recipe is that from, looks great! Does it freeze okay? Its the one from the perfect loaf. I haven't tried freezing it yet. The recipie as it is is pretty great for making two of those pizzas you see there, which is the perfect amount for me and my wife.
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Jul 9, 2020 15:48
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We just snagged a KitchenAid mixer and the wife's been on a delicious bread baking kick. I used to bake some tasty no-knead breads but now I'm kinda out of my element and don't have any relevant advice. We're getting back into eating healthier and exercising, and I'm looking for tasty homemade breads that have extra protein and fiber if possible. On hand, we have some whole-wheat flour, bread flour, and all-purpose flour. Optionally, I'm also really partial to hearty dark breads and ryes and such. Any advice for some recipes/styles of breads we could look into that would meet those criteria?
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Jul 9, 2020 17:51
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I have been using a mix of 300gm bread flour, 100 gm whole wheat flour and 100 gm rye flour for my recipe. I am very very happy with the results and so is my colon!
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Jul 10, 2020 04:03
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Could you kind bakingoons recommend some babby's first sourdough recipes? I've been making basic yeasted loafs for the last two months and feel like I pretty well have the hang of it. I made a sourdough starter with 100% rye a few days ago and it's pretty active, doubling in about 6 hours so I figure I'm close to trying sourdough. I don't have a banneton so I'd probably be doing the ferment/rise in a mixing bowl or the loaf pan I bake it in. Thanks!
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Jul 10, 2020 21:54
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This is the one I’ve been using and it works well https://foodbodsourdough.com/the-process/
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Jul 10, 2020 22:46
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Evidence:
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Jul 10, 2020 22:47
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Cyrano4747 posted:This is the one I’ve been using and it works well cool thanks! I've seen the foodbod recipe mentioned a bunch so I'll roll with that and post pictures in a few days. Since I don't have a banneton I was planning to do the final proof and baking in a 9x5 covered (or I guess I could leave it uncovered) Pullman pan, I'm assuming that should work just fine?
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Jul 10, 2020 23:05
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I just do the final proof right in my cast iron. I line it with parchment paper, stick the dough in, leave it in the fridge for 24h, then toss it in the oven.
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Jul 10, 2020 23:07
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A month ago, my bread was firing on all cylinders. I have been using a 100% hydration starter since the start of plague world and I was able to dial in an Italian-style batard that I really liked. 10 oz flour, 2 oz starter, 0.2 oz salt, 0.3 oz vital wheat gluten, 0.3 oz vegetable oil, 5.3 oz water (85-90F). I usually doubled that. I improved my oven temperature issues by putting my stone above the bread. I was still having some issues with burning the bottoms of the batards, which is what I was working on when something changed and the bread is suddenly crap. It is dense, it doesn't rise, it doesn't color and the dough feels stodgy when handling. I changed flours recently (due to the shortage that still exists near me) and got a few good loaves out. I also changed the oven routine, but again I got a few good loaves. So I I thought my starter had died on me. It was rising by a bit less than 2x in 12 hours, which is slow, but the bread was good. So I started feeding it every 12 hours and its now growing by 4x in 12 hours. But the bread still looks like it isn't rising. I don't know what happened, I just want my bread back. 
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Jul 11, 2020 19:10
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Some recent bakes from the BBA book   The pizza needed longer (more likely my oven which can run 25-50 degrees cooler than posted) and definitely more chocolate chips in the chocolate brioche. Tomorrow trying the San Francisco sourdough and bagels next weekend. I just can’t get the perfect loafs sourdough recipe to work for me. BBA book has been great so far. Also picked up a new friend that was on sale 
cheese eats mouse fucked around with this message at 19:35 on Jul 11, 2020 |
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Jul 11, 2020 19:33
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Cyrano4747 posted:I just do the final proof right in my cast iron. I line it with parchment paper, stick the dough in, leave it in the fridge for 24h, then toss it in the oven. I lose a LOT of bubbles by flipping my slack breads from banneton to baking sheet. However, if I put a sheet of parchment over the banneton, put the lid of the Lodge combo cooker (god drat, that thing is heavy), and flip, the transfer is easier on the dough. My poor sourdough. I usually keep my starter out, but there have been family crises + hot weather for the last few weeks. When I went in to feed it, I don't know what was floating on the surface, but it was orange. Fortunately, I had a bowl of discards in the fridge, and am slowly feeding a bit of that back to normality.
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Jul 11, 2020 20:13
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Arsenic Lupin posted:I lose a LOT of bubbles by flipping my slack breads from banneton to baking sheet. However, if I put a sheet of parchment over the banneton, put the lid of the Lodge combo cooker (god drat, that thing is heavy), and flip, the transfer is easier on the dough. That's the hooch - generally you can pour it off and you're good. When it's hotter your starter will be more active so it probably burned through all it's food and got hungry producing the hooch. Made cin rolls with the starter from a king arthur recipe and they turned out pretty fantastic. For the next batch I'm tempted to let these guys hang out in the fridge 24 hours and see how the sour and sweet go together.  Question - baking sourdough in the dutch oven is great but I want to try square loaf pans so I can get some better sammich bread out of it. It looks like instead of letting the dough hangout in the banneton basket i let it sit overnight in a greased/lined square tin. Other than that seems straightforward - any advice or tweaks to give for this?
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Jul 13, 2020 14:27
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Time for another rye bread bake. This is a staple food here. 
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Jul 13, 2020 18:21
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sourdough verdict: SOUR
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Jul 13, 2020 18:21
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But is it dough?
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Jul 13, 2020 18:32
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Mr. Squishy posted:But is it dough? no
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Jul 13, 2020 18:38
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Yeah it's bread after u bake it dummy
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Jul 13, 2020 18:50
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Super 3 posted:That's the hooch - generally you can pour it off and you're good.
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Jul 13, 2020 18:59
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Arsenic Lupin posted:I know what the hooch looks like. There were colonies of something orange floating on it. Sounds nuts - I'm guessing you didn't snap a pic it?
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Jul 13, 2020 19:30
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Super 3 posted:Sounds nuts - I'm guessing you didn't snap a pic it? Sadly, no.
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Jul 13, 2020 20:02
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What's the next step after I dial in my regular sourdough? I've tried rosemary/garlic before but the garlic inhibited my rise. Any other good flavor combos
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Jul 14, 2020 01:36
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Chad Sexington posted:What's the next step after I dial in my regular sourdough? I've tried rosemary/garlic before but the garlic inhibited my rise. Any other good flavor combos I’m awaiting a friend’s verdict on his black peppercorn and Parmesan sourdough loaf, but the ingredient mix sounds promising.
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Jul 14, 2020 02:29
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Cranberry/walnut is a very good bread. I don't really care for dried cranberries or walnuts but I will gently caress up some good cranberry/walnut toast. It also makes fantastic stuffing come holiday time.
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Jul 14, 2020 15:04
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the noises a bread makes while cooling.... heck yeah.... e: BREAD  
Chard fucked around with this message at 03:25 on Jul 15, 2020 |
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Jul 14, 2020 20:34
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Pretty drat pleased with these loaves. 10% rye, 20% whole wheat, 70% KA bread flour. About 77% hydration. 
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Jul 17, 2020 02:40
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blixa posted:Pretty drat pleased with these loaves. 10% rye, 20% whole wheat, 70% KA bread flour. About 77% hydration. How strong does the rye come out? Or perhaps more relevant to what I'm asking: how bitter is it? We pretty much concluded we're not Northern European black bread people so now I'm trying to figure out how to manage the rye and pumpernickel I have.
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Jul 17, 2020 07:34
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Rocko Bonaparte posted:How strong does the rye come out? Or perhaps more relevant to what I'm asking: how bitter is it? With only 10%, it gave a slight hint but not more than that. I think I'm going to try 20% rye, 30% whole wheat, 50% bread flour next time to see if I can get some even more robust rye flavors. But it's nowhere near the type of bread you're referring to, at least not to my taste buds.
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Jul 17, 2020 18:19
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blixa posted:With only 10%, it gave a slight hint but not more than that. I think I'm going to try 20% rye, 30% whole wheat, 50% bread flour next time to see if I can get some even more robust rye flavors. But it's nowhere near the type of bread you're referring to, at least not to my taste buds. I'd like to follow that since I don't think I'll be doing much with bread in the next two weeks or so. I was pretty much going all-in on rye and that was too bitter for our palate here. I have some whole-wheat flour too but I haven't settled on any kind of whole-wheat recipe yet.
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Jul 17, 2020 23:26
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Rocko Bonaparte posted:I'd like to follow that since I don't think I'll be doing much with bread in the next two weeks or so. I was pretty much going all-in on rye and that was too bitter for our palate here. I have some whole-wheat flour too but I haven't settled on any kind of whole-wheat recipe yet. 100% rye is definitely an acquired taste! And makes it way hard to work with, almost like it's a paste or something in my experience.
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Jul 18, 2020 00:08
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I have a bunch of acid whey left over from making yogurt, the internet says I can substitute the whey for water in breadmaking. Does anyone have experience doing that, how does it turn out? And what percentage of the water should I try substituting?
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Jul 18, 2020 02:44
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I just subbed it all with no issues. With plain white bread gave it a subtle tang, a little sourish. Not sure it did enough for me to keep doing it though
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Jul 18, 2020 06:21
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I’ve done it before. Noticed no real difference other than the warm glow of not wasting something nutritious and edible.
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Jul 18, 2020 11:05
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| # ? May 16, 2024 08:00 |
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With rye it probably depends a little on the type of flour, there's a lot of different kinds. Back when I had a sourdough starter, I was buying some "light rye" flour from the grocery coop and I could do 50/50 light rye/white flour pretty easily without noticing the rye very much. Now I've been buying some whole-grain rye (it says vollkornmehl on it) and I've been doing about 13% (by total weight of the flour) and it's definitely noticeably rye-like. Makes the dough nice and gray lol. Speaking of rye flour, does it tend to make dough a little stickier than it otherwise would be? My dough is about 66% hydration and it's difficult to handle. Or is 66% still in the region of sticky? Shaping it is quite difficult since when I do the pulls to get the skin it just exposes the extremely sticky interior.
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Jul 19, 2020 16:40
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