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LifeSunDeath posted:Marmite bread Now we’re talking.
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Jun 6, 2022 17:59
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Mr. Squishy posted:You can throw all kinds of flavouring in bread. The last loaf i made used coffee instead of water. But I'm not going to try that, in all fairness. Wait, what?
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Jun 7, 2022 12:08
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Russian black bread, which is very richly flavoured. The King Arthur recipe calls for instant coffee granules in with the flour. I don't have any, so i just made a strong pot of coffee and used it as water. Seemed to work fine.
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Jun 7, 2022 14:12
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now going to experiment to see what other random liquids I can use in bread instead of water 
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Jun 7, 2022 15:15
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Enfys posted:now going to experiment to see what other random liquids I can use in bread instead of water Please try eggnog and pm me back on the results later this year
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Jun 7, 2022 15:39
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It would probably just end up like any other rich dough made with milk or other fatty liquids. The real fun is using heavily flavored water thin liquids. Vegetable broth, beef broth, chicken stock are ok but I'd rather just have plain bread and a soup made out of one of them. Bread made with apple cider on the other hand is 
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Jun 7, 2022 15:45
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I have some pink lemonade that I'm tired of drinking so might as well give it a whirl
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Jun 7, 2022 15:59
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Hey, I've made ice cream bread before. I used a melted cinnamon ice cream, flour and yeast, and the loaf had a beautiful cinnamon roll taste to it when all was done.
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Jun 7, 2022 16:05
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How about that fruity milk residue left from your bowl of Fruity Pebbles
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Jun 7, 2022 16:31
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Pioneer42 posted:How about that fruity milk residue left from your bowl of Fruity Pebbles There's a whole bakery that started in NYC based around making cookies with milk that they soaked toasted corn flakes in.
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Jun 7, 2022 16:37
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I'm always late with my million-dollar ideas. There's just nothing new under the sun.
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Jun 7, 2022 16:48
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I can't remember if I shared this already but I made some bread with a green soda that's available in my neck of the woods. I used a little bit of green food coloring because the color isn't as strong as you might think. Then I rolled it with an uncolored dough and made marbled "soda" bread.  It was for a silly St. Patrick's day sandwich I made. Here's the blog post I wrote about it on my sandwich blog. https://boundedbybuns.com/soda-pop-reuben/
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Jun 7, 2022 18:38
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By all that is holy I command the demons that have infested this thread BEGONE!!!
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Jun 7, 2022 19:14
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~~~Do the Dew~~~
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Jun 7, 2022 19:31
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this guy has a writeup of making a grape gatorade bread, along with other delightfully stupid food experiments. https://foodisstupid.substack.com/p/no-knead-gatorade-bread?s=r
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Jun 9, 2022 08:19
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beerinator posted:I can't remember if I shared this already but I made some bread with a green soda that's available in my neck of the woods. I used a little bit of green food coloring because the color isn't as strong as you might think. Then I rolled it with an uncolored dough and made marbled "soda" bread. This is a weird but fun idea, and a good read.
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Jun 9, 2022 16:19
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Chicolini posted:this guy has a writeup of making a grape gatorade bread, along with other delightfully stupid food experiments. Dennis (the author) is a friend of mine. If you like wild food experiments, subscribe to his substack. Ishamael posted:This is a weird but fun idea, and a good read. Thanks!
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Jun 9, 2022 21:44
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This breadmaker machine Ciabatta recipe seems to work: https://saladinajar.com/recipes/how-to-make-ciabatta-with-a-bread-machine/  Guess I added too much water the last time around? Two questions: 1. I thought I'd bake it tonight, but... don't have the time or energy. How long will it last in the fridge before... overproofing? Collapsing? Shrinking? Expanding? 2. I asked on the recipe page and got blocked for spam - it emphasizes not letting the dough finish the dough cycle in the machine. Any idea why? I don't think anything particular happens when the cycle ends. Xander77 fucked around with this message at 09:02 on Jun 14, 2022 |
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Jun 13, 2022 21:29
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Xander77 posted:This breadmaker machine Ciabatta recipe seems to work: 1) 2 days for best results, but a week will still get you something tasty. Just may be a ciabatta flatbread instead. 2) like not bake it? That's because bread machines aren't as good at a human plus an oven for creating a good bread environment. Or to not have it finish kneading or proofing? If it's that one probably because it's easier to make sure you don't over proof/over knead it on the counter.
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Jun 14, 2022 01:16
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effika posted:2) like not bake it? That's because bread machines aren't as good at a human plus an oven for creating a good bread environment. Or to not have it finish kneading or proofing? If it's that one probably because it's easier to make sure you don't over proof/over knead it on the counter. Edit:   Slightly better, still a bit chewey. Not sure what I did wrong this time around - folded the bread too many times over the days before I've baked it? Didn't spritz it with water before baking? Didn't add steam to the oven? Xander77 fucked around with this message at 23:21 on Jun 16, 2022 |
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Jun 14, 2022 09:01
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No Gatorade in this one. Just a little rye boule hot out of the oven. 
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Jun 19, 2022 22:05
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Made another block of wood
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Jun 21, 2022 17:15
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I look forward to your brick house. Hopefully it's complete by winter.
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Jun 22, 2022 00:02
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Xander77 posted:Not finish the dough cycle, which doesn't start baking. If it was about over-kneading, I wish it had some sort of kneading time... We used steam at the bakery. It's chewy on the inside, albeit with a more airy structure. I never did ask what their recipe was though. Mister Facetious fucked around with this message at 03:06 on Jun 22, 2022 |
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Jun 22, 2022 03:04
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Mister Facetious posted:We used steam at the bakery. It's chewy on the inside, albeit with a more airy structure. I never did ask what their recipe was though.
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Jun 22, 2022 20:58
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How do you calculate the hydration of a starter? The one I'm currently feeding, which I bought because I am lazy, refreshes with 1/3 starter, 1/3 flour, 1/3 water, by weight. That's the sum of 1/3 + 1/9 + 1/27 .... and I am way tired.
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Jun 28, 2022 23:21
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A third of one? Equal parts all in your recipe. So 100% hydration.
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Jun 28, 2022 23:33
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Arsenic Lupin posted:How do you calculate the hydration of a starter? The one I'm currently feeding, which I bought because I am lazy, refreshes with 1/3 starter, 1/3 flour, 1/3 water, by weight. That's the sum of 1/3 + 1/9 + 1/27 .... and I am way tired. eventually the composition of the starter will converge to the proportion you're feeding it with, so 100% in this case.
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Jun 28, 2022 23:34
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Submarine Sandpaper posted:A third of one? Ohhh. I need to go read an article on what baker's hydration means.
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Jun 29, 2022 00:04
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Arsenic Lupin posted:Ohhh. I need to go read an article on what baker's hydration means. The short answer is it's compared to the flour weight, not the total dough weight.
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Jun 29, 2022 00:10
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Arsenic Lupin posted:Ohhh. I need to go read an article on what baker's hydration means. Equal amounts by weight is 100%. A starter made of half water and half flour + equal weights of flour and water for feeding is still 100% hydrated and all the proportions are the same after as before.
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Jun 29, 2022 00:29
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This may be an amateur question, but how often can I feed and use my starter? Is there a minimum “downtime” recommended between uses, or could I keep feeding and splitting and baking on a daily basis?
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Jul 1, 2022 15:47
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Pioneer42 posted:This may be an amateur question, but how often can I feed and use my starter? Is there a minimum “downtime” recommended between uses, or could I keep feeding and splitting and baking on a daily basis? There is no limit, the little yeast bugs just eat, fart and reproduce. The ones you bake with aren't the ones copulating in your starter. As long as there is enough of them the dough rises eventually.
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Jul 1, 2022 16:42
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Just some reassurance for anybody who thinks a sourdough starter is too high maintenance...I have a starter I, uh, started just under 2 years ago using Josh Weissman's guide. Once I got it established, I got lazy and abandoned any form of a regular feeding schedule. I keep it in the fridge, feed it when I think about it (once a month at best), and if I want to bake some bread I pull out 25 grams, feed it on the counter with 100g each of water and flour, then 24 hours later I used that to make my dough. I last used it in March, and haven't touched it since, mainly because life got in the way. Yesterday I decided to get it back into fighting shape. It had a layer of clear liquid on top, then a grayish layer, then some normal looking "dough". I figured a week on the countertop, with daily feedings of 50% all purpose flour and 50% rye, would hopefully help it bounce back. Turns out I was basically out of rye flour, so I fed it probably 20% rye and 80% all purpose. This morning, 12 hours later, it had at least tripled in size and smells amazing. I'd be 100% comfortable baking with it right now, but instead I think I'll feed it for a few days on the counter to make it happy before forgetting about it in the fridge again  .So anybody who's scared to try sourdough because it's too much work, don't be. You need to baby it for the first couple of weeks if you're making one from scratch, but after that it's about impossible to kill.
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Jul 2, 2022 18:46
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plester1 posted:The short answer is it's compared to the flour weight, not the total dough weight. Meanwhile, I just realized that the sourdough loaf that's coming out of the oven in ten minutes ... has no salt in it. Ah, well, heavily-salted butter it is, then.
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Jul 6, 2022 00:33
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Arsenic Lupin posted:Aha! Thank you. Some of the best bread I ever had was fresh out of the oven, with a big lump of melting salted butter on it.
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Jul 6, 2022 01:07
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I used Foodbod's one-day sourdough method, and it is the single best loaf I have ever made. I am noticing that most of the weight-based bread recipes I make wind up way too dry, and I have to add extra water. This is as true for whole grain recipes as for white. Could this be an artifact of living by the sea, where the weather is cold and damp?
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Jul 6, 2022 05:26
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Arsenic Lupin posted:I used Foodbod's one-day sourdough method, and it is the single best loaf I have ever made. I think it’s more likely variability in flours. Some flours are thirstier than others.
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Jul 6, 2022 08:17
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I took my starter out of the fridge after 2 weeks without feeding and it looks like it got a mold infection. I assume this is unsalvegeable and unsafe to use? There goes 3 years down the drain.  
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Jul 6, 2022 12:33
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My reaction would have been to scrape off and discard the weird-bits, transfer to a clean jar, and feed it up proportionate to it's new, reduced size. Then check in after a few days to see what it looks like.
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Jul 6, 2022 13:14
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