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barkbell posted:nice looking bread ty i am v happy with how my skills are progressing. i may be approaching 'sourdough journeyman'. ill post more pics of future breads
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Aug 14, 2020 19:05
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TFW you put your starter to sleep for a week because you realize you’ve got maybe half a pound of flour left and can’t get to Costco until next weekend.
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Aug 15, 2020 04:53
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the hurricane a few weeks ago blew a fuse in my oven, so here we are
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Aug 18, 2020 17:54
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poverty goat posted:the hurricane a few weeks ago blew a fuse in my oven, so here we are Looks lovely.
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Aug 18, 2020 18:31
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The grill actually did a really good job. In my oven it usually gets a little dark on the bottom, and needs an extra 10 mins tacked on at the end with the oven turned off to get the center up to temp (due in part I think to the fact that I'm always baking cold dough straight out of the fridge). The grill got the color perfect all around, and the center was done right on time. It turns out the grill's thermometer is accurate and maintaining temp was easy. Might do it again.
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Aug 19, 2020 17:11
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poverty goat posted:The grill actually did a really good job. In my oven it usually gets a little dark on the bottom, and needs an extra 10 mins tacked on at the end with the oven turned off to get the center up to temp (due in part I think to the fact that I'm always baking cold dough straight out of the fridge). The grill got the color perfect all around, and the center was done right on time. It turns out the grill's thermometer is accurate and maintaining temp was easy. Might do it again. I wonder how smoking bread would turn out...  Not long and slow obviously, but add wood chips to your grill method.
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Aug 19, 2020 18:24
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PolishPandaBear posted:I wonder how smoking bread would turn out... Probably a lot like a wood fired pizza.
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Aug 19, 2020 18:28
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PolishPandaBear posted:I wonder how smoking bread would turn out... That authentic 17th century french peasant loaf.
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Aug 19, 2020 19:54
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saw a recipe i want to try, called for: 500g bread flour 300g water 12g salt 100g levian (1:2:2 100% hydration) what does the 1:2:2 refer to? i have a sourdough in my fridge and its about ready for its weekly feeding
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Aug 27, 2020 22:24
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BraveUlysses posted:saw a recipe i want to try, called for: That's 1 part starter and 2 parts flour and water. So for example, 10g starter + 20g flour + 20g water. Ends up with 100% hydration because the weights are equal.
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Aug 27, 2020 22:38
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BraveUlysses posted:saw a recipe i want to try, called for: This is very similar to my recipe When you become confident in your technique and eyeballing hydration you can add in 200 - 200 mashed/blended root vegetables and it bulks up the bread very well
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Aug 27, 2020 23:03
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The King Arthur sourdough discard pancakes are incredibly good. I’m getting to the point where I’m feeding my starter just to build a batch of discard for crackers/pancakes/etc.
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Aug 27, 2020 23:31
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Democratic Pirate posted:The King Arthur sourdough discard pancakes are incredibly good. I’m getting to the point where I’m feeding my starter just to build a batch of discard for crackers/pancakes/etc. I've been making good use of their pizza dough recipe. Still have way too much discard for my taste though... maybe Saturday will have to be a pancakes day.
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Aug 28, 2020 00:39
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Those pancakes freeze pretty well too! I've got a nice stock of discard pancakes ready to go in the deep freeze.
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Aug 28, 2020 03:32
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Democratic Pirate posted:The King Arthur sourdough discard pancakes are incredibly good. I’m getting to the point where I’m feeding my starter just to build a batch of discard for crackers/pancakes/etc. they are truly amazing got another question, unrelated to my prior question for this foccacia recipe https://www.youtube.com/watch?v=AAkotB7wyUg Ingredients you'll need: 825 g Bread Flour 150 g Whole Wheat Flour 830 g Water (100°F) 7 g Instant Yeast (or Fresh Yeast) **150 g Mature Sourdough Starter for Sourdough Version** 20 g Fine Sea Salt 30 g Extra Virgin Olive Oil Za'atar Flaky Salt so if i make this with my sourdough starter, do i still add yeast and the same amount of water and flour? he doesnt really clarify in the video
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Aug 28, 2020 03:33
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Chad Sexington posted:I've been making good use of their pizza dough recipe. Still have way too much discard for my taste though... maybe Saturday will have to be a pancakes day. The standard pancakes are great, and adding chocolate chips really makes it a party.
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Aug 28, 2020 05:12
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Could use some advice on my starter. Started it 5 days ago with dark rye flour. After 48h and one feeding it had really puffed up nicely  On the third day I started 2x/daily feedings with King Arthur all purpose, and since then it seems to have lost its ability to double. Here’s what it looks like this morning, 12h after another feeding last night   It doesn’t smell off, but if I leave it for any longer than 12h the large bubbles go away and I’m left entirely with the small ones. It’s also very liquidy - probably the consistency of a pancake batter after I stir it down. Any advice? Should I be feeding it with whole wheat or rye? My apartment stays a pretty consistent 76-78 degrees so idk if temp is a concern.
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Aug 29, 2020 15:03
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Ya I think I messed up my starter too
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Aug 29, 2020 17:23
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Just keep feeding it it'll be OK
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Aug 29, 2020 18:21
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Thumposaurus posted:Just keep feeding it it'll be OK Pretty much this. It's pretty common to get a false rise in the early going with a starter. Those aren't the yeast you want anyway. Keep going with the rye. Use filtered or bottled water if you have it. You should be good before you hit the 10-day mark. But maybe not! Starters can be finnicky. If it looks too thin, just use a little more flour.
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Aug 29, 2020 19:11
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Chad Sexington posted:Pretty much this. It's pretty common to get a false rise in the early going with a starter. Those aren't the yeast you want anyway. Also if yours is thin the rise isn't going to be impressive because the yeast farts will just bubble out like it's a soda. I've got a nice, healthy starter that I've been using for about five or six months. It does its thing just fine, makes plenty of tasty bread. If I gently caress the hydration up during its feedings and make it too runny it doesn't hurt it any but it won't ever look like it gets the normal rise. It'll rise, but it settles down really fast too. If I keep it lower hydration it will rise like a dough, with visible bubbles staying around basically forever. I've never noticed a difference between how effective it is after high or low hydration feedings. The only real difference that I can see is that you might need more or less water in the recipe to account for the hydration of the starter. edit: if you're having trouble getting a starter going throw some raisins in it. You'll have to pick them out later, but it's a huge help if your local yeasts just aren't being helpful.
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Aug 29, 2020 19:34
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Cyrano4747 posted:
yeast eugenics!
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Aug 29, 2020 20:25
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Changing the flour while you’re still trying to get a starter going is likely to set you back. Different available sugars and yeasts and all that. Just stick with the rye until you get consistent rising, then change over to AP if that’s what you’re aiming to maintain with.
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Aug 29, 2020 23:37
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I started my starter in a week using sultanas in warm water as the starter for my starter I feel if I built it up from rye and milled flours I would be more protective, but that I can make a very similar starter, very quickly from sultanas has me not really getting sentimental about it
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Aug 30, 2020 00:35
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I gotta vouch for the pineapple juice method as well. My starter died when I brought it to my in-laws to be because they heat with a wood stove during the day and let everything basically freeze overnight. When I got back home, instead of using water for one feeding, I used some juice that collected from some freshly cut pineapple and that brought it back to life.
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Aug 30, 2020 00:39
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PolishPandaBear posted:I gotta vouch for the pineapple juice method as well. Hmm, is that because of the bromelain in pineapple which breaks down proteins? Might help the little bugs metabolize flour faster.
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Aug 30, 2020 03:12
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Okay cool - I had transitioned to a 50/50 mix of whole wheat and AP after 3 days, guess I’ll stick with that for a week and see if it takes. Thanks for the advice y’all
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Aug 30, 2020 03:36
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Fritz the Horse posted:Hmm, is that because of the bromelain in pineapple which breaks down proteins? Might help the little bugs metabolize flour faster. Fresh pineapple , especially the skin, has an incredible amount of yeast You can even make a Kombucha/Ginger beer/kefir type drink called tepache from pineapple skins
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Aug 30, 2020 04:42
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kept feeding my starter as recommended. i also have made sourdough pancakes with just the starter every morning. today they were excellent, the starter took on an almost sweet smell like a very ripe fruit while before it was more vinegar boozy
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Sep 1, 2020 14:42
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GOOD FUCKIN BREAD
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Sep 2, 2020 16:13
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I made some pitas with sourdough discard but I used so much olive oil they basically became naan. I'm not mad.
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Sep 2, 2020 20:36
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Chad Sexington posted:I made some pitas with sourdough discard but I used so much olive oil they basically became naan. Sounds like a naan issue.
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Sep 2, 2020 20:54
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LifeSunDeath posted:Sounds like a naan issue. We doing indian food based puns? https://youtu.be/X-C2EDE8rew
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Sep 2, 2020 22:26
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Jestery posted:We doing indian food based puns? Samo-sad, brilliant!
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Sep 3, 2020 01:31
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Democratic Pirate posted:The King Arthur sourdough discard pancakes are incredibly good. I’m getting to the point where I’m feeding my starter just to build a batch of discard for crackers/pancakes/etc. Their sourdough crackers are great for using up discard too. https://www.kingarthurbaking.com/recipes/sourdough-crackers-recipe I make 'em with everything bagel seasoning on top.
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Sep 4, 2020 16:31
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Liquid Communism posted:Their sourdough crackers are great for using up discard too. Make sure to get them thin! Mine came out chewy last time.
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Sep 4, 2020 16:48
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I've made the sourdough discard crackers a few times now. They are absolutely delicious.
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Sep 4, 2020 17:39
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I made (everything. the only correct ones) bagels
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Sep 4, 2020 17:51
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Question for the brain trust. I’m making a FWSY Pain de Campaigne and I started the levain this morning around 8. However, now my wife wants to go to the beach at basically first light tomorrow morning. Can I hold the shaped loaves in the fridge and extra 8 or 10 hours okay? Assuming I would get home around 5/6 and bake them then? What about 24 hours if I wait until Monday morning? Or should I do something with the levain now to extend it? Or something after mixing?
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Sep 5, 2020 19:15
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| # ? May 22, 2024 11:06 |
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Murgos posted:Question for the brain trust. Just put it in the fridge for up to like a week. If you can, put it in the fridge a bi before it's done rising so it has food to eat while it cools down. It won't have as nice oven spring if you leave it for more than a few days but it will still be tasty bread. (In fact it will probably develop some more complex flavors.) Unless you are looking for magazine-perfect bread, it is generally pretty forgiving if you get the proof anywhere close.
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Sep 5, 2020 19:22
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