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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. My understanding is that 1:1:1 starter:flour:water is basically the “standard” and you can adjust from there as needed. The flour/water is literally the food and your yeast culture in the starter will eat it. So if you do, say, 1:2:2, you’re giving more food so you can go longer between feedings (and thus your peak ripeness will occur later compared to 1:1:1). My 100% AP starter will peak in like 4-5 hours at 1:1:1 so if I want to feed before bed and have something ripe to use in the morning I’m in trouble without increasing the amount of food.
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Feb 10, 2021 21:35
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I think the only thing that actually matters is that you keep your mix at 100% hydration. If you do something unbalanced then eventually you are going to end up all water or all flour. edit: If you carry forward only a little starter then it's just going to take longer to rise because the culture has to grow. If you carry over mostly starter then you will have to feed it more frequently because it's going to eat everything quickly.
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Feb 10, 2021 21:48
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redreader posted:I think some of us are starting our sourdough starters and most of you have existing sourdough starters that you're already using. Yup, a little over a week now and I think 1:1:1 is underfeeding if I go daily, the rise is lackluster and it smells like alcohol. I was planning to try 1:2:2 but then i read this: Chad Sexington posted: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. So you know, I will just experiment a bit and see what works. As long as it rises and does not smell like a distillery I think I'll be fine. It gives me something to do. :bread: This will also help I think : Murgos posted:I think the only thing that actually matters is that you keep your mix at 100% hydration.
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Feb 10, 2021 22:56
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Keetron posted:Yup, a little over a week now and I think 1:1:1 is underfeeding if I go daily, the rise is lackluster and it smells like alcohol. Update: it reeked of alcohol again this morning, this means I am underfeeding I believe so what I did was do a 1:2:2 feed this morning and see how well it rises during the day.
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Feb 11, 2021 10:59
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Had a really nice bake today
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Feb 12, 2021 22:26
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I was bored and read through my Kitchen Aid manual and they basically say you only need to knead dough for 2-4 minutes because every 2 minutes by machine is 10-12 minutes by hand. But everything I’ve made with it so far I’ve used for 10+ minutes cause before then the dough looks like a gooey mess instead of a lump of dough that you could pick up and work with. Is kneaded dough generally suppose to be sticky to the point where I need to scrape it out of the bowl? Cause the stuff I learned to bake from my grandma was basically “it’s not done until the bowl and your hands are clean” so I just thought that was the case.
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Feb 12, 2021 23:01
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It depends on the dough
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Feb 12, 2021 23:53
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Casu Marzu posted:It depends on the dough Yeah, to expand: a 100% white flour dough will come together really fast. The dough I’ve referred to before, with coarse wholemeal (plus other flours, and molasses) always stays sticky and shaggy even if I machine knead for ten minutes. I get some rise from it but those flours are never going to give me good gluten formation, no matter how long it’s kneaded.
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Feb 13, 2021 00:27
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it's nit consistent but there are some bowl and hook combos cannot knead a small amount of dough well. If you have an excuse to double, like freezer space, give it a go.
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Feb 13, 2021 00:49
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Dacap posted:Had a really nice bake today
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Feb 13, 2021 01:49
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Boris Galerkin posted:I was bored and read through my Kitchen Aid manual and they basically say you only need to knead dough for 2-4 minutes because every 2 minutes by machine is 10-12 minutes by hand. But everything I’ve made with it so far I’ve used for 10+ minutes cause before then the dough looks like a gooey mess instead of a lump of dough that you could pick up and work with. Is kneaded dough generally suppose to be sticky to the point where I need to scrape it out of the bowl? Cause the stuff I learned to bake from my grandma was basically “it’s not done until the bowl and your hands are clean” so I just thought that was the case. what hydration doughs are you working with here? apologies if i’ve asked this before, i don’t remember anything
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Feb 13, 2021 02:29
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After 10 days of loving around with a starter, making levain, and god knows what, I forgot to salt the no knead dough. I just dumped salt on it and tried stirring it again but I am so angry right now. We'll see tomorrow when I bake it how it went but JFC does the universe not want me to bake sour dough bread.
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Feb 13, 2021 22:41
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Adding salt later is fine. I mean, ideally you noticed before like the second proof, but you can knead whatever into a dough. In fact, my recipe has me adding the salt an hour after everything else as the wild yeast is too pathetic to cope with the salinity.
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Feb 13, 2021 22:54
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Keetron posted:After 10 days of loving around with a starter, making levain, and god knows what, I forgot to salt the no knead dough. I just dumped salt on it and tried stirring it again but I am so angry right now. We'll see tomorrow when I bake it how it went but JFC does the universe not want me to bake sour dough bread. i don't know how much work you want to do, but adding salt after the fact is totally fine. the best way to do it is to dissolve in some water, and just knead it in. this is actually how i do about half my doughs these days. as for content, fried up some toutons this week to go with soup: 
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Feb 13, 2021 23:04
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mediaphage posted:what hydration doughs are you working with here? apologies if i’ve asked this before, i don’t remember anything I’ve made these two with the machine so far: https://www.kingarthurbaking.com/recipes/perfectly-pillowy-cinnamon-rolls-recipe https://www.kingarthurbaking.com/recipes/japanese-milk-bread-recipe About 82% and 61%. For both I’m counting milk as water and only the flour mass, unless I’m suppose to count all wet mass and all dry mass. For the second one it also had an egg and melted butter. I think I just need to watch some YouTube videos of people making bread so I can get a better idea of what it’s suppose to look and feel like.
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Feb 13, 2021 23:27
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Boris Galerkin posted:I’ve made these two with the machine so far: how big is your mixer
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Feb 13, 2021 23:35
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mediaphage posted:how big is your mixer It’s 5 quarts.
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Feb 13, 2021 23:38
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Boris Galerkin posted:It’s 5 quarts. i mostly ask because those are pretty small batches of dough for a stand mixer. the next time you make bread, try using your paddle attachment instead of a dough hook and see how the dough responds.
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Feb 13, 2021 23:50
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mediaphage posted:i don't know how much work you want to do, but adding salt after the fact is totally fine. the best way to do it is to dissolve in some water, and just knead it in. this is actually how i do about half my doughs these days. I have never heard of these before but they look good. Going to make some soon.
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Feb 14, 2021 01:10
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Aramoro posted:I have never heard of these before but they look good. Going to make some soon. nice! toutons are great. i recommend doing a 67%-ish hydration lean dough, leave it sit in the fridge overnight. pull out hunks of somewhere between two to four ounces, roll into balls, pat flattish (like the size of your palm if you aren't a gorilla), and let rest covered for 20 minutes or so. then just fry on both sides until done! traditionally they're done in salt pork fat but i used a combo of butter and rice bran oil. any oil will work, i just added butter for extra flavour.
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Feb 14, 2021 01:29
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Took my second crack at this Serious Eats Pullman loaf and not super thrilled with how it turned out. Increased the quantities to be ~1,100 grams but it still didn't fill the pan. Then I basically let it overproof hoping it would fill things out. It does taste good, especially with the semolina flour, but lesson learned: never trust a recipe that doesn't list ingredients by weight.
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Feb 14, 2021 02:11
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Chad Sexington posted:never trust a recipe that doesn't list ingredients by weight. 
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Feb 14, 2021 02:21
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I made the perfect loaf's pain de mie. super good https://www.theperfectloaf.com/pain-de-mie/
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Feb 14, 2021 02:44
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mediaphage posted:nice! toutons are great. i recommend doing a 67%-ish hydration lean dough, leave it sit in the fridge overnight. pull out hunks of somewhere between two to four ounces, roll into balls, pat flattish (like the size of your palm if you aren't a gorilla), and let rest covered for 20 minutes or so. then just fry on both sides until done! So had a go at them  Has a slight trouble with the thickness I think, making it tricky to get them cooked right though. Slightly closed texture but overall very nice. A lot like English muffins but with a nicer crust.
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Feb 14, 2021 15:42
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When I make rolls I’ve been baking them in my muffin tin, but I put some oil on the bottom of the tin and they turn out a little like that. It kind of fries up the bottom which is nice.
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Feb 14, 2021 15:57
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trip report on the sour dough: - preheated the over at 180C, forgot to put it to 240 - turned oven to 240 when putting in the bread. - baked for 30 minutes with lid on dutch oven, then put lid on the furnace that my wife needed 10 minutes later when I was not in the room. She is doing fine by now but her thumb still hurts a few hours later. - baked another 15 minutes The initial 14 hour rise went okee, the rise after shaping the bread was lackluster. Taste of the bread is good, especially with some sour cream I had left over. To improve: - more fluffiness, either use more starter or feed the levain more? Not sure here. - heat up oven properly - salt properly And why does my dough smelled of alcohol after a 14h rise?  
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Feb 14, 2021 16:23
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Keetron posted:And why does my dough smelled of alcohol after a 14h rise? That would be because of the alcohol. It's yeast, it eats sugar and produces booze and CO2.
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Feb 14, 2021 18:24
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Keetron posted:trip report on the sour dough: The low rise could very well be a symptom of the low initial baking temperature. You want high temperature initially and you want it fast so the vaporizing water in the dough makes it grow upwards. This is also the(/a) reason why you use steam while baking as the steam heats up the bread faster than dry air. Dutch oven has the same effect, the vaporizing water can't escape. The alcoholic smell, I'm not sure. Normally it would be a sign that a starter has eaten through all the flour and needs to be refreshed but I never had alcoholic smell in a dough itself.
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Feb 14, 2021 18:26
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Aramoro posted:So had a go at them they look great! mine ended up thicker than intended but were cooked through (measured with an instant read thermometer). you can vary the heat of the pan / oil if they start to get too brown before the insides are fully set. could also prolly pop them in the microwave for 30-60s if they’re just a tetch under.
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Feb 14, 2021 20:59
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mediaphage posted:they look great! mine ended up thicker than intended but were cooked through (measured with an instant read thermometer). you can vary the heat of the pan / oil if they start to get too brown before the insides are fully set. could also prolly pop them in the microwave for 30-60s if they’re just a tetch under. I use an instant read thermometer as well, I just popped them in the oven whilst I was frying the others.
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Feb 14, 2021 21:18
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Aramoro posted:I use an instant read thermometer as well, I just popped them in the oven whilst I was frying the others. honestly i can’t tell you how pleased i am you made some lol
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Feb 14, 2021 21:21
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Made some lazy bagels yesterday Normally I have to time around work and can't catch the rise, but I got it on point and it's not over proofed at all  I didn't have enough space on the baking sheet so I managed to use my cast iron as an adhoc baking sheet
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Feb 15, 2021 02:29
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Whenever I need to make a boule or similar, say for bread or pizza dough, I try to do the instructed am make a taught ball by tucking the dough under itself, which I gather is meant to make it keep it's near spherical shape. But mine always flatten out, is this an issue with the dough itself or my technique?
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Feb 15, 2021 02:35
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BizarroAzrael posted:Whenever I need to make a boule or similar, say for bread or pizza dough, I try to do the instructed am make a taught ball by tucking the dough under itself, which I gather is meant to make it keep it's near spherical shape. But mine always flatten out, is this an issue with the dough itself or my technique? Could be either. I usually do the envelope fold to get height and then tuck and turn to build surface tension. Does it look nice and round before it flattens?
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Feb 15, 2021 03:34
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mediaphage posted:honestly i can’t tell you how pleased i am you made some lol They were really great, I'm gonna be making more. Actually going to try sourdough ones next time I'm doing a morning bake. Which should be Wednesday.
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Feb 15, 2021 12:15
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Aramoro posted:They were really great, I'm gonna be making more. Actually going to try sourdough ones next time I'm doing a morning bake. Which should be Wednesday. that is probably more closely hewn to the historical version given that they were prone to long overnight ferments before cooking on the stove in the morning. you might try them in rendered pork fat (probably salt pork). definitely have them with molasses at some point (though being who i am i tend to prefer sorghum syrup, especially with butter).
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Feb 15, 2021 17:02
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I never realized how much of the flavor I associate with rye bread is actually caraway seeds. Made my normal sourdough loaf, but with 300g of bread flour, 140g of rye flour and heaping teaspoons of fennel and caraway powder I found at the local Korean supermarket. Fired a bunch of neurons related to sense memories eating sandwiches on rye at Jewish delis where I grew up. Pretty crap rise though! Rye is a bitch for forming gluten.
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Feb 15, 2021 20:26
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I think I've given up on my sourdough starter. Forgot to feed it around day 8 and it hadn't bubbled much since day 3 when people told me 'it'll die down'. I put in a date at day 9 too, fed it until day 12 or so then abandoned it. I'll make another when it's warmer or something. My house is a bit chilly around this time of year.
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Feb 16, 2021 01:42
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redreader posted:I think I've given up on my sourdough starter. Forgot to feed it around day 8 and it hadn't bubbled much since day 3 when people told me 'it'll die down'. I put in a date at day 9 too, fed it until day 12 or so then abandoned it. It takes a while. Don't give up now, you're probably not far from viability.
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Feb 16, 2021 01:45
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Chad Sexington posted:It takes a while. Don't give up now, you're probably not far from viability. Hm, but I haven't fed it since like, friday night.
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Feb 16, 2021 01:52
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