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BizarroAzrael posted:I think I put a little too much water into my starter, like 2-3g, and there's a little liquid on top now. Can I just ignore that until the evening feed? You are fine. My old kitchen scale wasn't very good and the tolerance was like 5g either way and my starter still survived.
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Apr 30, 2020 15:16
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BizarroAzrael posted:Selfquoting into the new page, if anyone has any ideas what happened I'd really appreciate advice for another crack. This is definitely undeprooved. Starter is not active enough for the rise time/temps you gave it. Easy to solve - keep feeding that starter, and keep making small loaves to figure out your variables. Searching for help on under proofed dough will bring up some good tips. I did not need to make any sandwich bread with my discard this week, so I made it into tasty crumpets instead!  100% whole wheat. Had to improvise the forms, so they came out more wide than tall. (That meant more crispy crust! Not a sacrifice at all, frankly.) They still split nicely and were delicious with strawberry jam. Recipe from King Arthur Flour. Super easy and quick way to use up discard. It only adds sugar, salt, and baking soda to the batter so it is great for these flour-conscious times.
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May 3, 2020 01:10
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Made the usual 70% whole wheat sourdough sandwich bread this week! Wanna try to Pullman loaf it sometime for funsies. I save up my bread scraps and when I have about half a kilo I make bread pudding with them. This one had some pears and blueberries I needed to use up and was glorious with fresh whipped cream. 
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May 12, 2020 02:01
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Sorry for the double post but I missed this on mobile and had to comment, as this looks amazing:The Walrus posted:made some bagels with my recently cultured strarter. I am pretty pretty pretty fuckin happy with how they turned out compared to previous bagel attempts with yeast  Also apparently 
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May 12, 2020 02:18
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Arsenic Lupin posted:What's the thread's favorite sourdough cinnamon roll? I've made this with good results, though the last time I made it I ran out of AP and put like 2oz of potato flakes in instead. Worked fantastically so now it's a frequent sub in enriched breads. If you like orange pastries, I highly suggest making an orange glaze to go with it. I winged mine; it involved mandarin oranges (juiced & zest), plus some orange and vanilla extracts mixed with the usual milk & powdered sugar. The glaze came out like a creamsicle atop a lovely cinnamon bun. 
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May 24, 2020 22:47
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BizarroAzrael posted:I'm doing the overnight proof on this right now. US flour tends to be made from wheat with higher protein content (with a few notable exceptions) and protein is thirsty.
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Jun 21, 2020 04:57
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Sacred Cow posted:I’m trying to figure out how to convert some yeast paste I got from a friend into recipes with dry active yeast. She originally said to take whatever the dry active grams are and double it but that resulted with my last bread attempt “exploding” while baking. I'd always heard divide/multiply by 3 for fresh yeast.
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Jul 19, 2020 17:12
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Rescue Toaster posted:I've tried about 5 different recipes for a basic round white bread 'county' loaf in a dutch oven. And even with wildly different methods like no-knead vs mixer, multiday rests in fridge vs same day, instant vs active-dry yeast, different varieties of folding & shaping, bread flour vs AP flour, making a basic overnight 'starter' thing, etc... the result is always absolutely exactly the same. 1, 2, and 3 tell me the yeast ran out of food. Fix this with some combo of less yeast, shorter rise time, and/or cooler temperatures when rising. 5 some people like that, some don't. Do you want big bubbles? This will change once 1-3 are addressed too. 6 is actually good as Chad Sexington notes because that means you fully gelatinized your starches and the texture should be right for that kind of bread (chewy). If you don't want that texture there are ways to change it. Try making small loaves (like 250g total flour weight) regularly to see if you can dial in what it takes to get what you want. Don't change more than one variable at a time.
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Aug 3, 2020 04:33
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New house rule: 10% of all bread dough gets reserved to make a little snack for the day the loaf is baked. Usually I don't mind the delicious smell and the day's wait to cut into a loaf, but daaaang tonight was hard. The whole wheat sourdough sandwich loaf I made smelled more amazing than usual. Looking forward to a few QA slices tomorrow.
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Aug 13, 2020 04:29
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nwin posted:Why do you wait a whole day? These are dense loaves and I've found if I don't wait a day they feel kinda gummy.
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Aug 13, 2020 18:31
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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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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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I had a lot of trouble with pancaking no-kneads until I introduced some stretch-and-folds. Super easy, and you can see the gluten structure set up the more you do it. The other thing that helped was my sourdough starter aging. It has become a bouncy resilient texture and whenever I add it to dough it helps get the rest of the gluten in line quicker. (
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Sep 7, 2020 14:47
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Sometimes I like to add a tablespoon or so of rye in when I feed the starter for a turbo boost, but there's no need to switch over to rye as a starter unless you plan to make mostly rye breads all the time. (If you wanted to switch, you'd gradually transition, yes.) All rye, all the time, is not a great plan unless you are super into rye breads. Wheat4lfye
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Sep 9, 2020 12:45
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Shaping will help as stayed above. If you can't get it sturdier that way, try adding some Vital Wheat Gluten to the next batch of dough.
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Sep 17, 2020 20:42
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I swear to god my sourdough starter is magic. I made the same hamburger buns as earlier in the thread but used my whole-wheat starter instead of yeast and they actually look like burger buns now. I know that bag of yeast still is good; it does great on AP Flour-predominant dough. My starter is far better adapted to whole grains, apparently! I also gave up kneading the dough at all and let time do the work. Very tasty results.
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Oct 11, 2020 23:57
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bear named tators posted:My girlfriend has a mature sourdough starter she inherited from my dad. After feeding, the starter peaks quickly, within 2-3 hours. Everything she's reading is talking about sourdough starters peaking around 12 hours and she's wondering if that's too fast. Is this all good or is there an obvious fix? That's good actually, it means it is a very active and healthy starter, ready to get going in some bread! If you don't want to feed it so much, keep it in the fridge and feed it once a week. It will select for slower growing yeasts and give the bacteria an edge for some more intense sour flavor. When you want to make bread, you can take it out of the fridge and feed it until it's back to peaking quickly if you like the bread it makes that way. (I often just use mine straight from the fridge and leave it to ferment for like a day since it is so slow, but most people usually want bread the same day.)
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Oct 23, 2020 00:27
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dog nougat posted:Did some baking today. Oooh, need that sticky bun recipe! Thread, would like a good example of overproofed bread? Here you go!  We had to take the cat to the emergency vet (nothing was wrong that they saw, her recent antibiotics are not agreeing with her, but at least they got some fluids in her) and I lost track of time on the hoagie rolls I was making for meatball subs. I poured the dough out and baked it anyway - texture is dense a bit chewy, but the flavor is fantastic. (They are not crunchy like the biscotti I cut it to look like for fun.) Cat tax: 
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Nov 17, 2020 05:20
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Thanks! Nice idea on the cinnamon raisin bread.
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Nov 17, 2020 05:32
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I sometimes add a bit of gluten to my whole wheat loaves, but what worked better for rise was using about 20% AP (or bread) flour and 80% whole wheat.
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Nov 24, 2020 04:06
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Don't blame yourself, blame physics for that. It's a lot harder to get AP Flour rise out of wheat bread without a lot of chemical help.
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Nov 24, 2020 04:50
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Croissants were backbreaking labor for me last Thanksgiving but the payoff was incredible. I recommend making a batch at least once! The King Arthur recipe is fine. I wound up using the 3 Day Classic Croissant from the Weekend Bakery since they had so many photos and helpful videos too.
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Dec 29, 2020 05:02
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Casu Marzu posted:Any thoughts on what I could insert into my 13" pullman pan to cut it down to 9"? Got any bricks? Bread will find a way around anything not REALLY stuck in there.
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Jan 3, 2021 03:27
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Keetron posted:Hoping this thread can help me out. I tried several times to make a sourdough starter and they all end up smelling extremely sour and not rising or straight up hooch. I get my flours from an actual windmill with big rear end millstones and they are ground at most a week or two before I buy them. I can buy rye, spelt and wheat, spelt and wheat whole or sifted. I tried a starter with rye. Can someone point me to a website with a good manual on how to fix up a starter? This one worked for me. Get some rye flour as a boost for it, and I've used whole wheat otherwise. It took about a month after it was ready to really be useful as the only leavening; in the meantime I threw a tiny bit of commercial yeast (like .25tsp) into the bread dough to help it get a better rise. If that one doesn't work, there are a lot of other good ideas on that site for a starter, like the pineapple juice one (part 1- background part 2- more science and the technique)
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Jan 6, 2021 13:38
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Keetron posted:Cool, thank you. Do you have a similar link on how to actually use the starter to make a bread? Also on that I get lost in fuzzy instructional websites that assume a degree from a culinary school... I love the Fresh Loaf forums so much. I learned about the 1-2-3 sourdough loaf from there and there are a ton of threads on it. The community bake one is the largest and most informative, if hardest to navigate. Even has people asking for troubleshooting help with their starters. The no-knead version (lots of pictures in the comments!) is what I usually do since I have barriers to kneading.
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Jan 7, 2021 05:28
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redreader posted:Thanks. I started right after I posted, I checked all of my bread machine settings again and there's 'french' apparently so I tried that, I'm very interested to see how that turns out. Next time I bake I'll watch the video and make a no-knead recipe, thanks for replying. The King Arthur Website is reliable and has a good variety of ingredients, though is not always the best deal or fastest shipping. I order from them when I don't care if it's on the slow UPS truck and I want to be sure of what I am getting. Casu Marzu posted:
Fantastic!!
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Jan 10, 2021 04:01
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Here's why you don't mail dough or starter while it is still living https://twitter.com/ailsabm/status/433154320029454336?s=20 Definitely dehydrate the starter first. It's what the pros do.
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Jan 29, 2021 22:05
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A few more: King Arthur Cultures for Health Carl's Friends
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Jan 30, 2021 00:04
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Sometimes I gotta add like 10g extra water at feeding, sometimes the flour is just that dry.
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Jan 31, 2021 03:16
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Democratic Pirate posted:Alternatively, you feed starter to build discard for the King Arthur sourdough pancakes or rosemary crackers. Saving up my discard this week for a nice big batch of rosemary crackers! I'll make some hummus to go with it. I don't watch the super bowl, but I do snack on that Sunday in recognition of the holiday. And why yes, I have adjusted how much starter I keep on hand so that my discard amount every week is just right for a few of those sourdough pancakes...
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Jan 31, 2021 17:43
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redreader posted:Woah, thanks! Watching that right now. Welcome to the joys of extended rise/resting times! The extra time lets the dough develop all the little tasty chemicals.
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Feb 1, 2021 00:55
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Chad Sexington posted:Came out real nice. Going to try braiding it next time. Or maybe go with the 1:1 "rich man" butter ratio. Looking good! mediaphage posted:trying out a dual-stage hydration for really wet doughs. overnight room temp pre-ferment, then an overnight unsalted bulk ferment, with salt water folded into the dough the next morning, periodic folds after. Looking real good! Redreader, give these rolls a try. There is some effort but the payoff is great, as mediaphage notes. Here's a fusion of a few recipes for honey wheat rolls. I converted it to no-knead, made some tweaks, and wrote out some details. The honey butter glaze with a sprinkling of salt is absolutely mandatory at the end! Yield: 1 9x13" pan of rolls or 2x 8" or 9" round pans. (12-24 rolls) Ingredients • 293g AP or bread flour (bread is chewier) • 125g whole wheat flour • 21g instant mashed potato flakes (or potato flour, or 1/4c mashed potatoes) • 2 tsp instant yeast • 1 tsp table salt • 2 TBS honey (42g) • 57g olive oil • 242g (1C) milk • 1/4C orange juice (or water) • For post-baking spread: 60g butter almost-melted and mixed with 42g honey, plus kosher salt for sprinkling Method 1. Combine dry, mix well, make a hollow for the wet, then add the wet ingredients (save 1/4C of liquid) and mix. Add the reserved 1/4C of liquid to the mix as needed to get a wet, shaggy dough. Use your spoon (or hands) to knead everything together for a minute or two—it will change from small discrete lumps to one sticky lump that has a smooth surface and doesn't stick to you/your spoon when you press on it. 2. Put dough in a warm place for 2 hours to rise. 3. Put dough in the fridge until read to bake, up to a week from today. (It should double before you use it. Leave it out for 4 total hours including second proof if you need it that day-you're halfway here. Use a WARM spot to make the yeast happy in that case.) 4. On baking day, grease a 9x13" pan or line with parchment. (Can also use 2x 8" or 9" pans.) 5. Do a few stretch-and-folds to degas the dough and get the gluten network organized. Gluten cloak into a ball shape. 6. Decide if you want round rolls or square rolls. a. Round: weigh dough, figure out how many grams/roll, cut off dough bits, and shape into balls. Place rolls in pan, not touching. To shape into balls, roll the dough like you'd do with play dough, then use your thumb to push it through a ring made by your other hand's ring finger and thumb. This will force the gluten to align tightly around the ball and lead to a pleasing shape. b. Square: Flatten dough out to about ½" thick, a little smaller than the shape of your pan(s). Use a pizza cutter or dough scraper/flat spatula to slice dough into equal portions. Place the squares into the pan, not touching. 7. Cover pan and place somewhere warm to proof. Proof until rolls are poofy and crowding each other and have doubled in size. (If you need to save rolls for later, you can refrigerate the pan again once the rolls are touching. Finish the proofing (should be about an hour) when you can bake again.) 8. Preheat oven to 350F while proofing. 9. Bake rolls, uncovered, on the middle rack for 15-25 minutes (longer for bigger rolls) and an internal temp of 190F. Tops will turn golden brown. Meanwhile, make the honey butter to spread on top. (Melt butter, add honey, mix.) 10. When rolls are done, take out of oven and brush with honey butter. Sprinkle with salt. Let cool for a few minutes, then lift rolls out onto cooling rack. Best warm, but will keep for a few days on the counter or in the freezer for a few months.
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Feb 1, 2021 05:37
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redreader posted:THANK YOU! YES! Excellent improvement. Just pick up some cheap stainless steel pan to put some water into on the bottom rack. There's also a whole rabbit hole to go down re: steaming-- spa rocks, ice cubes, all sorts of things. Dacap posted:This one got a bit misshapen on the side, but overall pretty happy with it Nice big ear!
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Feb 2, 2021 03:51
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I use almond milk in my quick bread drop biscuits (oil based as well) and they are less rich, but I get a better brown on them somehow. The tastiness balances out. I say give it a try and take notes!
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Feb 5, 2021 05:50
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I use 160g of starter (100% hydration) for my 750g sandwich bread loaves, which I prefer lean. I don't knead anything so it gets to ferment for like 12-16 hours at room temp. So as mediaphage points out, the yeast may not like the enriched dough so much (Red Star has a line that specifically likes it, IIRC), and you may not have had enough yeast to begin with for a quick rise. (There's a 2 hour dinner roll recipe that has like 3 spoons of yeast in it for extra-quick rise-- I can't remember where I saw that now.) I say mark the container so you know how it's growing and bang it into the fridge overnight. e:fb
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Feb 6, 2021 03:06
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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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redreader posted:Hm, but I haven't fed it since like, friday night. We only have sourdough because people kept forgetting about that drat grain paste and kept moving on with the project, anyway. Forgetting about the culture is just one step in a long line of other people forgetting about it. It may be a little chilly, but it's always been a little chilly somewhere and people still made bread, even after neglecting the starter. Keep at it. Eventually it'll get there.
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Feb 16, 2021 04:18
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I slice my sandwich bread before freezing and store it in a ziplock. While there's more chance for freezer burn, it's really convenient to grab a slice and stick it in the toaster straight form the freezer.
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Feb 21, 2021 16:07
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Fat in bread helps it hold on to more moisture, so you get a longer shelf life and a softer crumb along with a richer taste. Unrelated: I had some dark rye flour to use up and subbed in 20% for AP four in pizza dough yesterday. I might have to do this regularly-I really like the added depth of flavor.
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Feb 21, 2021 18:11
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| # ¿ May 16, 2024 08:37 |
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Definitely try bringing over less at feedings for a while to see if you can dilute out any undesirable enzymes. I suspect that you just have a less than ideal colony for your cooler storage/proofing temperatures in winter combined with some leftover crud from the mold scare. One solution? Less carry over at feedings for a while until it resets itself. Also guys do NOT make bread just before bed, unless you want to go to bed hungry from all the smells. My usual sourdough loaf with a bit of rye this time: 60% whole wheat, 10% dark rye, 30% AP flour. 
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Mar 2, 2021 04:52
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