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Had my first go at baking a few loaves of bread from my family sourdough! Turned out incredible, super pumped to make more. All I had on hand was Caput 00 flour from my pizza making venture, so I went with that for 100% of my flour content. Next time I'll definitely try a few different flours in ratio and see what happens! This was made following Ken Forkish's All Levain Country Blonde recipe from his book. Crazy good chew, flavor, and crust.     
ogopogo fucked around with this message at 21:50 on Feb 23, 2017 |
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Feb 23, 2017 20:03
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| # ¿ May 15, 2024 03:40 |
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Bread is good and awesome. Having way too much fun making and sharing sourdough loaves with friends.   
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Mar 19, 2017 21:19
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I think you'll also find that with time your starter will be more "tough" to wild outside changes. My starter is old as bones and is punky as hell, it's survived a lot. Also, you'll learn which smells are good sour smells and bad sour smells.
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Jan 15, 2018 18:50
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Couple of sourdough loaves for the weekend! 
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Jan 19, 2018 21:00
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Sourdough and a touch of rye loaves!  
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Feb 21, 2018 21:57
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iospace posted:Alright, I have a problem. I need a new bread knife. I have an OXO one right now but the problem is the handle extends below the blade, which makes it hard to cut wide loaves. Any recommendations here? Works every time - https://www.amazon.com/Dexter-Russell-Scalloped-Slicer-10/dp/B004CM23WA
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Mar 13, 2018 22:06
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My first attempt at a ciabatta style sourdough loaf - came out pretty good, got some things I wanna try for the next round! 
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Feb 10, 2023 04:27
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| # ¿ May 15, 2024 03:40 |
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Baked some killer sourdough focaccia today!    Main mix at 84% hydration then bulk proof RT 4 hours, then bulk proof in the fridge for 4 days. Pull it out, pan it, and let proof at RT for 18 hours. Light as a feather, the interior crumb nearly melts in your mouth.
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Jan 17, 2024 00:54
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