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 mm look at them dough gaps anyone else doing sourdough bread?? i just mixed my dough together with a 10 day old starter, only 14 hours of rising left... here is a very good easy no knead recipe http://cooking.nytimes.com/recipes/1018028-sourdough-no-knead-bread will update with pics. stay tuned!!! AEMINAL fucked around with this message at 15:44 on Sep 16, 2016 |
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Aug 26, 2016 21:17
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| # ¿ Apr 28, 2024 23:46 |
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to make a starter you basically mix any ground grain 1:1 with water and let it sit in a room temp spot for 24 hours. wild yeasts will infect your mix and gently caress it uop!! in a good way pour out half and repeat with 1:1 water/flour (a cup or a deciliter water/flour) the next day repeat this process for 5-10 days until it's very light and bubbly there wont be a proper sour smell unless you let it sit for longer than 24 hours so if you want that taste in your bread let it sit longer before using in a dough edit: also you can test if your starter is ready by spooning out some into a cup of water, if the mix floats it's ready (it's all the CO2 trapped inside)
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Aug 26, 2016 21:20
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 this is what my sourdough starter looked like 2 days ago. i overfed it and it rose out of the tiny jar (removing that mess from wood took a while) so i moved it to a bowl instead 
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Aug 26, 2016 21:23
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avatarinwin posted:is eating sour bread a thing people do? sourdough isnt actually sour, only bad sourdough is the tiny bit of acidity in it makes your saliva flow when you chew it so you never feel like "man i need a drink to wash this down" also sourdough is way easier to digest than regular bread, the long rising process lets the yeasts break down more of the stuff in flour. i feel way way better after eating sourdough than regular bread, hell i avoid regular bread these days also its fun!
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Aug 26, 2016 21:26
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Oberleutnant posted:is the smell of warm bread worth buying a breadmaker for? if you're fine with eating regular quick yeast bread then yeah i guess. why not try sourdough. you literally only need flour and water to make it also time. a lot of time. so god drat much time
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Aug 26, 2016 21:27
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AKA Pseudonym posted:I have "no knead" for this thread very good sir
AEMINAL fucked around with this message at 21:45 on Aug 26, 2016 |
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Aug 26, 2016 21:28
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the recipe in the op is super duper lazy. buy a cheap kitchen scale, maybe a rising basket, also helps to have a dutch oven or a big pot for baking. the actual work takes like 10-15 minutes, most of it is waiting on the yeast to do its thing as for the starter just feed it before you go to work, or when you wake up. any time, all you have to do is keep feeding it every 24 hours. it's like a very non-demanding pet!!
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Aug 26, 2016 21:42
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ClamdestineBoyster posted:Ohhhhh yeah.. lol during the second day of rising i swear it smelt a bit uh bleachy if you know what i mean now it has a nice sweet floral smell with minimal acid undertones. ah yes
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Aug 26, 2016 22:18
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Bonzo posted:Thank you! I've been wanting to do this since I saw Cooked on Netflix. I could never find anyone that said how to make your own starter. put a tea towel or a loose bit of plastic clingwrap over it. No one knows why you must do this, we just do
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Aug 26, 2016 22:20
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skander posted:To keep bad things out. yes also once the sourdough begins to ferment, it will effectively render it sterile to other contaminants, nothing else will be able grow, no e-coli or HIV or ebola orwhatever, it's just safe yea, this yeast will gently caress anything else up.
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Aug 27, 2016 00:36
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BLARGHLE posted:Just get married. I'm pretty sure it's mandatory that every newly married couple receive a breadmaker as a wedding gift. dont you know how bad instant rise bread is for you though compared to the noble ancient sour dough.. 
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Aug 27, 2016 01:38
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please rise & bake a sourdough into yr kitchen&hearts today trillions of live yeasts exist all around you ready to adopt, today!!
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Aug 27, 2016 01:43
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skander posted:Tell that to my starter that fell victim to a bacterial infection three weeks ago. i bet it had too much water in it. also did you mix it thoroughly?? it should be in a thick thick batter consistency when mixed
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Aug 27, 2016 01:44
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OctoberBlues posted:Can we talk about other breads in this thread or do I need to make a new thread? all breads are fine "sourdough" is simply a way of cultivating wild yeast all around us for use in baking and rising of bread you can make rye sourdough, corn sourdough, literally anything sourdough!!
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Aug 27, 2016 02:20
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OctoberBlues posted:Have you guys had anadama bread? It's my favorite bread ever, although I haven't had any in a long time. I first had it at the City Tavern in Philadelphia and after that would make it from time to time, I really need to make some soon. what the heck kinda bread is that??? tell us about it!!! i wanan know what kinda awesome bread it is, man
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Aug 27, 2016 02:26
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dhamster posted:Like, bread baked on a grill (it's good) hell yeah man its som good bread i really like it
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Aug 27, 2016 02:55
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satanic splash-back posted:grilled bread is definitely better than microwaved bread loving execute anyone microwaving bread unless its frozen buns for a hamburger, then its ok i guess...
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Aug 27, 2016 02:56
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 my bread is done!!  came out pretty well, did forget to score it and the recipe i used had too little flour so my rising basket is all caked with dough now
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Aug 28, 2016 01:37
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skander posted:How long did you wind up rising it? a few hours in my basket, but i had to scrape it out because the dough was too wet. then i folded it and floured it a bunch and let it rise on my tabletop for 2 hours
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Aug 28, 2016 01:41
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skander posted:That's why I haven't made no-knead in a while. I'm planning to get some rice flour work it into some towels, that's supposed to help a lot. (Or maybe just rise it on parchment.) yeah next time ill rise on parchment, then fold and flour it plenty so it wont stick for a last rise in the basket
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Aug 28, 2016 01:54
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skander posted:The cloth is supposed to be for lining the basket, but I haven't tried that yet, because I don't have the basket. I don't have a cloth made of linen, either, but I was going to try it with cotton dish towels. interesting do you just dust the gently caress out of the cloth with flour?? or do you rub it in
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Aug 28, 2016 02:13
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sourdough #2 is currently rising. made sure to flour the gently caress out of it while folding it so it doesnt stick like the last one also not gonna forget to score it before going into the oven!! this one is 50% whole grain wheat. will post sick bred pix whern its done!!!
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Aug 31, 2016 19:31
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kazr posted:yo aeminal homie say the dough is all done being yeastified and doing its rising business how the gently caress do you cook that poo poo in an oven? i use a cast iron dutch oven pre-heat the dutch oven, plop bread in, spray some water into it, close, open lid, spray water into oven, take out i use parchment paper in the dutch oven for non-stickage it's all in this recipe: http://cooking.nytimes.com/recipes/1018028-sourdough-no-knead-bread
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Aug 31, 2016 20:05
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kazr posted:you have inspired me to make some bread thank you MAKE IT SOURDOUGH DONT SUPPORT BIG YEAST!!!
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Aug 31, 2016 20:14
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you can always bring sourdough starters back to life. give it heat & love and it will come back.. Here is my sourdough #2!!!  this time i went 50% whole wheat also i think my dutch oven might be a bit too small for this loaf to fully expand, it got kinda smushed up at least it didnt explode all over like my first loaf did. you live and you learn  bake bread!!!
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Aug 31, 2016 23:14
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kazr posted:how bigs your dutch oven and how much dough do you think can fit in that bad boy no idea but it could probably contain like half the load im putting in it right now with comfort to expand, im straining the limits!! i dont know if i get a huge dutch oven for a million dollars or just bake without one, would that even work? could i use a pizza stone?
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Aug 31, 2016 23:17
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if your buying a dutch oven make sure its large enough fit whatever size loaf you are used to getting, the bread will expand out to the shape of the sides of it
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Aug 31, 2016 23:19
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man i am tripping balls right now and this bread is amazing
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Aug 31, 2016 23:20
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just had two thick slices of toasted sourdough with plenty of extra salted butter and port du salut cheese for breakfast it's so loving good you guys gotta make this
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Sep 2, 2016 07:57
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The Goatfather posted:50:50 white and whole wheat flour, 80% hydration, 15% jalapeños seeded and chopped (I like a mix of rings and maybe 1/3 finely chopped but not quite diced so you get good flavor throughout and good bites of jalapeño), 15% cubed sharp cheddar, 30% grated sharp cheddar, like 30% starter, and some salt. Autolyse for 1 hour, then add the grated cheese with the salt and starter. Add the cubed cheese and jalapeños when it's relaxed a bit after the second fold (just gently squeeze it into the dough w your hands until it's all mostly incorporated, you don't want to cut the dough at this point). Give it 4-5 folds overall, divide and shape when a bit more than doubled, proof overnight in the fridge. Sprinkle with grated cheese right before baking. Holy poo poo  Got any.. pix...
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Sep 2, 2016 17:10
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*cums*
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Sep 2, 2016 17:47
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baked two loaves today!! the second one came out really well, i think im getting the hang of this now first one:  second one:  Please Bake Bread
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Sep 5, 2016 14:49
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Grem posted:That looks like a lot of work, gently caress that. Safeway has fresh French bread every day at 4pm. maybe 20-30 minutes of actual work, the rest is just waiting. its so worth it man
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Sep 5, 2016 16:45
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 bread #6, best one yet hands down this time i didnt use any parchment paper in the dutch oven which gave it a really nice uniform shape, i also used the "towel flop" technique to toss it straight in. instead of a few cuts on the top i did one lengthwise someone help me i can't stop baking!!!
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Sep 7, 2016 17:32
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Bonzo posted:what kind of dutch oven do you use? A pic or amazon link would be handy  just a simple cast iron one, got it from my mother who had no need for it anymore. it bakes pretty perfect size loafs, i guess a larger one would be fun, maybe a large round one but eh they're wicked expensive new and this works added a peach next to it for scale some people use cheap paving stones from like home depot to bake on. if you do use one of those make sure to add a lot of moisture during baking, i like tossing in ice cubes after i open the lid on my dutchie Rozzbot posted:I decided to try making a starter over the weekend and it started bubbling a little over the last few days. Last night however it went fuckin crazy and erupted all over my bench. Hell yeah dog post some pics when you're done
AEMINAL fucked around with this message at 21:27 on Sep 7, 2016 |
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Sep 7, 2016 21:25
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Rozzbot posted:My house smells delicious as all gently caress and now I want to buy a dutch oven. freakin sick, good job yeah def buy a dutchie, the crust they produce is insanely nice.
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Sep 9, 2016 09:15
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i made more bread today it was delicious no pic because it looks identical to my last loaf. im close to perfecting it, all i need is a non stick baking surface so i can plop the dough in wetter
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Sep 13, 2016 14:15
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SpookyTurtle posted:'Sup, dough thread. beautiful, did you use corn starch on the outside?
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Sep 14, 2016 06:21
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Rozzbot posted:A drat good video. i've been feeding mine daily for weeks now. how long does it take to revive a fridged starter?
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Sep 14, 2016 23:14
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| # ¿ Apr 28, 2024 23:46 |
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I keep my starter in a closet above my fridge, there's a bunch of extra spill heat from the compressor there so it super thrives. Also a good place to put your dough for rising if you want a less sour bread, fast rise = less of the sour lactic bacteria stuff. Feeding/mixing your starter daily also helps with this because the bacteria doesn't like oxygen. Made some dough before going to bed last night, it's so easy with a kitchen scale! Takes like 5 minutes. Going to bake it later today
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Sep 15, 2016 09:06
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