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neogeo0823 posted:What are some of your favorite recipes for getting rid of a lot of starter? I know I've seen some pizza dough recipes that are primarily starter. Anything else? I've got a few cups of it to go through to get it back down to a more manageable size. King Arthur’s sourdough pancakes or waffles are A+, my family just made the pancakes this morning. Their crackers are good enough that half the batch reliably disappears from the cooling rack.
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Feb 7, 2021 22:02
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happy with this pullman iteration 
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Feb 8, 2021 01:57
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Boris Galerkin posted:I am literally making the bread again right now. I added all the ingredients into the bowl and mixed it on 2 for 10 minutes, then let it rest for 15 minutes, then turned it back on at 2 for 10 minutes now. I had this problem when I first started using my KitchenAid for somewhat high hydration sourdough bread. The Kitchenaid is not great at picking/scraping dough from the bottom if you have small amounts and/or there's little gluten development yet (more gluten help pull the dough away from the sides/bottom). The solution for me was to always start with an autolyse: mixing the flour and whatever your fluid is together (just by stirring vigorously) and then letting it sit for about an hour. Edit: oh I also mix it in in the KitchenAid two stages: first like 1-2 minutes on 1, then 1-2 minutes on 2. Let it sit for about 5 minutes and then again. This is like a mini-autolyse and really helps the dough pull together.
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Feb 8, 2021 12:25
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mediaphage posted:happy with this pullman iteration  No sinking in the middle, nice.
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Feb 8, 2021 14:25
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Chad Sexington posted:
i have a suspicion that that is often caused by overproofing to fill the pan when not enough dough is used, then as it cools the air inside deflates a bit, combined with occasional just under baking loaves. relatedly i always use an instant read thermometer to check loaves these days as i’ve been burned in the past by bread that totally looked and sounded done. fwiw that’s a 13-inch pan and i used quite a bit more dough than i often see called for. 800g flour, 67% hydration, 3% salt, plus a knob of butter, an egg, and around 60g of buttermilk powder.
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Feb 8, 2021 15:01
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mediaphage posted:i have a suspicion that that is often caused by overproofing to fill the pan when not enough dough is used, then as it cools the air inside deflates a bit, combined with occasional just under baking loaves. Essentially, that's one extra cup of flour than the KA recipie calls for. I'll give that a shot next time.
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Feb 8, 2021 16:18
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Murgos posted:Essentially, that's one extra cup of flour than the KA recipie calls for. I'll give that a shot next time. in fairness, you can see that this is a relatively tight crumb, and it's pretty soft but not pillowy. i can imagine that you could get away with a little less flour and a little more proofing, but i haven't tried it that way yet.
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Feb 8, 2021 16:44
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Can you accidentally destroy those Pullman pans if you put too much dough in? I don’t really know how tough they are but I always imagine them just bulging out or something.
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Feb 9, 2021 16:17
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Eeyo posted:Can you accidentally destroy those Pullman pans if you put too much dough in? I don’t really know how tough they are but I always imagine them just bulging out or something. That would be the incredible hulk of doughs to get a pullman to flex.
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Feb 9, 2021 16:20
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We apparently all jumped on the Pullman train this week. My first KA loaf did the same as everyone else's (slightly flat on top, sloped shoulders). Based off MP's numbers I'm going to give this a go tomorrow morning. 800 g flour 24 g salt 60 g buttermilk powder 2 T sugar 250 g milk 285 g warm water 6 T butter 2.5 t yeast proofed
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Feb 9, 2021 16:30
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fwiw you probably don’t need to use milk if you’re using milk powder. not that you can’t of course!
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Feb 9, 2021 18:33
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How do pullmans compare in taste to those no-knead overnight-in-the-fridge breads? Anyway about my sourdough starter: I started it last sunday so it's been 9 days, but, I forgot to feed it at 10pm last night and fed it just now at 2pm today. It was all runny and didn't have much elasticity (I suppose that means the flour was all gone, so no gluten?) I put in 50g water, 50g starter, 50g flour, and put a dried prune into it. It hasn't been bubbling much or rising much the last few days at all, I suppose I should test it tomorrow to see if it floats or whatever. I'm not sure if I killed it by not feeding it, but probably not from what I can gather from previous posts.
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Feb 9, 2021 23:08
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Pullman is just the type of pan with the lid that slides on to make square bread. You can use any recipe in the pan but if you make what would normally be a crusty sourdough loaf in a Pullman it would come out with a softer crust just due to the fact that being surrounded by metal on all sides affects how it bakes. You can pop it out of the pan once it's baked and put it bake in without the pan to crisp up the outside. It still wouldn't be the same as a boule. Most people make an enriched sandwich type loaf in them like a brioche or pan de mie.
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Feb 9, 2021 23:34
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redreader posted:How do pullmans compare in taste to those no-knead overnight-in-the-fridge breads? Different and also delicious.
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Feb 10, 2021 01:09
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Thumposaurus posted:Pullman is just the type of pan with the lid that slides on to make square bread. yeah, this. i made a lean sourdough in it the other day, though, and i will definitely be doing that more in the future as it was pretty great and the form factor is hard to beat. for what it's worth, the crust was thin, but definitely crispy even without popping it back in the oven (i did finish it with the lid off, however).
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Feb 10, 2021 03:21
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redreader posted:How do pullmans compare in taste to those no-knead overnight-in-the-fridge breads? You definitely didn't kill it. Starters tend to get soupy when the yeasties have eaten all the food. It'll be fine. Might still be a few days yet before it's usable.
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Feb 10, 2021 03:37
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Forgot to feed my starter last night and this morning it smelled like hooch. This is fine, I fed it right away and now I will continue feeding in the mornings instead of evening making it more likely I will use the discard. The rise is still underwhelming tho, not sure what is up with that. Doing the 50gr starter, 50gr WF, 50gr water daily for a few days, maybe it is too much of a slurry and all the gas escapes? The immediate alcohol makes me think the yeast is performing well enough and when I poured out the starter in another cup to be able to measure it, it smelled nice and sour. Should I just try a bread with it?
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Feb 10, 2021 09:20
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I don't feed my starter nearly as much as folk seem to do. I keep it in the fridge and feed it the night before I make the levian. Maybe I need to be feeding it more?
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Feb 10, 2021 09:24
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Aramoro posted:I don't feed my starter nearly as much as folk seem to do. I keep it in the fridge and feed it the night before I make the levian. Maybe I need to be feeding it more? Same. It keeps fine in the fridge for up to a week. Night before I take it out, give it 150g flour and 150g water. Next morning I take 250g of that which goes into the dough, and then I save the rest in an air tight container in the fridge for next time. Rinse, repeat.
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Feb 10, 2021 09:41
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bolind posted:Same. My process is. Take it out the fridge night before , make up a new jar with 150g starter, 150g flour and 150g water. In the morning make a levain and pancakes with the discard for breakfast. New starter back in the fridge till next week.
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Feb 10, 2021 09:55
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bolind posted:Same. You leave it out after feeding, I take it?
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Feb 10, 2021 13:29
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I refresh with 15g starter 50g flour 50g water, you don't need to take over so many old dead yeast and lactic acid bacteria. At least I heard that makes it more potent. Edit: Oh and I use whole grain flour for refreshing, maybe that makes it also more potent? My starter rises crazy fast Malefitz fucked around with this message at 13:38 on Feb 10, 2021 |
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Feb 10, 2021 13:35
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Keetron posted:You leave it out after feeding, I take it? Yup, left at room temp. Based on the high water mark, I think overnight is a little much, 6-7 hours would be ideal, but it fits my schedule better than if I start when I wake up.
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Feb 10, 2021 13:58
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Aramoro posted:I don't feed my starter nearly as much as folk seem to do. I keep it in the fridge and feed it the night before I make the levian. Maybe I need to be feeding it more? unless you’re baking loaves every day there’s really no need to. there’s a lot of myth around sourdough and consequently a ton of waste.
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Feb 10, 2021 14:00
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bolind posted:Same. I’ve been doing up to a month between feedings with it stored in the fridge. I take it out and let it come to room temp, feed it, let it grow until bubbly (~4ish hours) put some water over it and back in the fridge in an air tight container. If I’m going to use it then after it gets bubbly I feed it again to the size I want + extra. Once that’s bubbly I put some in the fridge and use the rest. It seems fine with this routine. Also I do 66g starter + 66g water + 66 g flour for feedings.
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Feb 10, 2021 14:08
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I leave my starter on the counter, I use it to bake bread 2-3x a month right now, and I feed it maybe 1x a week unless I know I want to bake, then I feed it three days in a row and bake on the third day. By the third day the levain doubles in about 4 hours and the bread has incredible rise and crumb. Sometimes I go longer without feeding it and it always rebounds. Ymmv on this depending on climate, I’m in the northeast. Mediaphage is correct that people go wild with feedings and produce a lot of waste. I could probably be more efficient by putting it in the refrigerator but I would 100% lose track of it in there and let it die. I guess my point is you don’t need to feed it every day unless you are baking every day.
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Feb 10, 2021 14:14
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Re: the earlier question about what happens if you overfill a Pullman pan: Bread still square, though. 
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Feb 10, 2021 15:22
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Huxley posted:Re: the earlier question about what happens if you overfill a Pullman pan: Tell us about those bread ribbons. They look incredibly tasty.
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Feb 10, 2021 15:37
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effika posted:Tell us about those bread ribbons. They look incredibly tasty. They made it a LOT easier to wait until breakfast this morning to cut into the loaf, for sure.
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Feb 10, 2021 15:42
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I normally do the starter in the fridge and feed twice before making dough cycle. This last bake I split off and did a small daily feed on the counter for a week and got a really strong bubbly boy going. The resulting bread was essentially the same as loaves made with the fridge starter, which leads me to believe I need to focus more on bulk fermentation and stop under fermenting. It’ll really take a day of making double the dough and doing some tests at different fermentation lengths.
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Feb 10, 2021 17:04
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I think some of us are starting our sourdough starters and most of you have existing sourdough starters that you're already using. I think Keetron's starter is fairly new, checking back on their posts it's from the last day of January.
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Feb 10, 2021 19:48
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I thought the ratio was 2:1:1, as in if I kept 40g of starter then I’d mix in 20g of flour and 20g of water. But you’re all saying it’s 1:1:1? I guess it doesn’t actually matter at all but that might explain why my bread flour and AP flour starters (both started from my whole wheat starter) are so slow cause I’m not feeding them enough. And this might be philosophical but say my mother starter was 30 days old, and then I take some of that to create a new starter with a different flour. Is that new starter also 30 days old or is it 0 days old since it’s the same yeast… similarly I often think about how old my monstera plant is. I’ve had it for a couple of years, but that thing came from a cutting that came from and older plant. It’s probably like hundreds of years old. Boris Galerkin fucked around with this message at 20:07 on Feb 10, 2021 |
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Feb 10, 2021 20:05
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Boris Galerkin posted:I thought the ratio was 2:1:1, as in if I kept 40g of starter then I’d mix in 20g of flour and 20g of water. But you’re all saying it’s 1:1:1? I guess it doesn’t actually matter at all but that might explain why my bread flour and AP flour starters (both started from my whole wheat starter) are so slow cause I’m not feeding them enough. I'd say 1:1:1 at LEAST. I just eyeball it these days, but I'm usually doing like 4:4:1. Gotta give the yeasties room to run.
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Feb 10, 2021 20:14
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Boris Galerkin posted:I thought the ratio was 2:1:1, as in if I kept 40g of starter then I’d mix in 20g of flour and 20g of water. But you’re all saying it’s 1:1:1? I guess it doesn’t actually matter at all but that might explain why my bread flour and AP flour starters (both started from my whole wheat starter) are so slow cause I’m not feeding them enough. New starter from old starter is as old as old starter.
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Feb 10, 2021 20:17
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Is American (?) literature on sourdough really that much different? I just checked the blog I would consider the German go-to resource for well researched and tested information about sourdough and bread baking in general and their recommendation is once a week 5-10g starter, 50g flour and 50g water. The older the starter the less should be used to prevent bad smells and too much old yeast holding the starter back. I have never seen any resource recommending more than 15g starter to 50g flour and 50g water. I use 10-15g and it's definitely enough for a perfect rise. I mean you guys can do whatever you want, I don't think it will matter that much in the end. I'm just surprised that you seem to have totally different recommendations over there 
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Feb 10, 2021 20:33
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Malefitz posted:Is American (?) literature on sourdough really that much different? The actual amount doesn’t matter. You can make a starter with 5g flour and 5g water. You can always add more mass to it to get it to grow to the amount you need.
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Feb 10, 2021 20:39
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Everyone has a food blog these days so there's gonna be a million different recommendations on sourdough. Especially since pretty much every sourdough book I've seen has a different take on starter storage/feeding.
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Feb 10, 2021 20:39
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I want to get a pullman pan from King Arthur. So I want to know which size to get, there's the 9" and the 13". I have a family of 4 and we generally bake and eat half of the 7.5 cup no-knead recipe in a day. So probably the 13" is the way to go? Is that the standard size that most recipes are for? edit to add: I am having a hell of a time scoring my bread. the bread ends up stuck to the knife (I tried oiling it) and bumping out from where it sticks, rather than having any kind of 'score' in it i.e. I 'unscore' it. It's like it's laughing at me. redreader fucked around with this message at 21:22 on Feb 10, 2021 |
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Feb 10, 2021 21:11
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redreader posted:I want to get a pullman pan from King Arthur. So I want to know which size to get, there's the 9" and the 13". There's plenty of 9" and 13" pullman recipes on the internet. A 13" loaf is gonna get you somewhere around 1200 grams. How fast would your family go through a generic supermarket presliced loaf? Cuz that's about the size you'd get with a 13" pan. If you're having issues like that w/ scoring, you might need to check how you're shaping your loaf. It sounds like you might not be tightening the dough enough when shaping.
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Feb 10, 2021 21:26
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The pan/loaf I posted above is a 13. The four of us eat a loaf that size in 2-3 days, generally. My no-knead is way too sticky to score, as well. My solution is, I get a pair of poultry shears open wide, lower down over where I want to score, and just snip fast and lift a bit. That usually is good for a half or three-quarter inch slash. Tough to get artistic that way, but it beats every other thing I've tried.
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Feb 10, 2021 21:29
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