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horchata posted:Made focaccia Looks great. I have to make some on my cast iron sometime soon.
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Apr 22, 2021 00:47
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My sourdough starter has never tripled after feeding, it very consistently peaks at about 2.5x. I feel like the foodie blogger types all say it should be 3-4x if it’s truly healthy. Should I not worry about the difference? It’s clearly not like it’s dead or anything.
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Apr 22, 2021 03:12
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fourwood posted:My sourdough starter has never tripled after feeding, it very consistently peaks at about 2.5x. I feel like the foodie blogger types all say it should be 3-4x if it’s truly healthy. Should I not worry about the difference? It’s clearly not like it’s dead or anything. no volume will depend on so many factors: - the specific microbial makeup of your starter - the type of flour and where you source it - the environmental conditions where it’s stored and where it proofs - the precise percentage of water - the size and shape of the container you use personally i consider anything 2x and up to be good to go
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Apr 22, 2021 04:17
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So I've been working from this recipe: 280 g lukewarm water 2g yeast 350g or 2 1/4 C. AP FLOUR 50g or ROUGHLY 1/3 C. WHOLE WHEAT FLOUR 10g or roughly 1.5 TSP KOSHER SALT Poolish (300g) It tends to make one huge round loaf, but I'd like to split the dough and bake half tonight and half tomorrow after an overnight ferment in the fridge. When should I split it and how would using a smaller loaf affect baking time? I've been doing 500 for 12 min and 485 for 20ish. edit: I think I found the answers, I was phrasing my search wrong. Cut the bake time by almost half, and chuck the dough in after shaping for anyone who was curious. Guildenstern Mother fucked around with this message at 01:26 on Apr 23, 2021 |
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Apr 22, 2021 23:31
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mediaphage posted:no  )Googling it is a little hard because there’s a ton of info about just starter in general, but falling into 2 different categories: * your new starter is finally ready once it’s doubling after you feed it! * your starter is healthy when it triples after you feed it! Nobody wants to talk about the in-between!
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Apr 23, 2021 01:24
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fourwood posted:Thanks. I sorta figured as much but felt like I should check. Just in case it’s hurting my rises or something. (I guess it’s just that I’m a bad baker and it doesn't help that most of the information you find on line is, if not wrong, then at best misguided. really the time almost doesn't matter as long as it's rising at all; when people talk about being "ready" or "healthy" what they're really saying is that they want a starter that will ferment their loaves quickly, almost like a commercial yeast if possible. if you're willing to go for a long, slow ferment (which also helps develop flavour), then sometimes it doesn't matter.
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Apr 23, 2021 02:55
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Hey thread, please remind me. If I use a glass jar for my starter, and it's got an airtight lid, that's fine, right? I know I should have it at least tightly closed, if not air tight, in the fridge, but what about if it's out on the counter?
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Apr 23, 2021 04:46
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neogeo0823 posted:Hey thread, please remind me. If I use a glass jar for my starter, and it's got an airtight lid, that's fine, right? I know I should have it at least tightly closed, if not air tight, in the fridge, but what about if it's out on the counter?
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Apr 23, 2021 05:31
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You probably don’t want it actually sealed for an active starter, it would be very happy to explode your jar I’m sure.
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Apr 23, 2021 15:02
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Nah you're not getting that pressure. 110g starter in a sealed Mason jar will never blow it and there is enough oxygen that you won't be going anaerobic. There's also the advantage of not always smelling your starter. Ymmv if you're using an undersized container but I've always used delitainers or masons with no issue.
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Apr 23, 2021 15:08
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Full disclosure: I had asked that question after buying the jar and transferring the starter over to it. I had the starter in a much more open container until recently, and it nearly dried out completely when I accidentally forgot to feed it. I switched to the sealable jar two and salvaged some of the starter from the bottom of the old container to start again in there. The first day it didn't react much, but the 2nd day the starter was nice and bubbly, with tiny, almost foamy looking bubbles, with a good pungent starter aroma. Tomorrow I'll feed it and put it back in the fridge, since I'm not going to be baking for a while again. I hadn't considered the exploding jar angle though, so I'll make sure not to fill it too full. Right now the jar's less than a quarter full.
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Apr 24, 2021 02:57
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i always keep mine tightly covered tbqh
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Apr 24, 2021 03:41
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Exploding glass scares the poo poo out of me so I use a plastic container but to each their own.
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Apr 24, 2021 11:24
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I got one of these for my birthday a couple years ago, I love it https://shop.kingarthurbaking.com/i...aRoCwzIQAvD_BwE
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Apr 24, 2021 16:22
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Submarine Sandpaper posted:Nah you're not getting that pressure. 110g starter in a sealed Mason jar will never blow it and there is enough oxygen that you won't be going anaerobic. There's also the advantage of not always smelling your starter. Yeah I looked it up, sounds like the lid usually doesn’t let pressure build up very much (which makes sense, during canning you’re trying to drive out air so you can make a vacuum after it cools). So the lids must be designed to not seal well against positive pressure. I’m always a pessimist so I think of the worst case scenario of like jar half full, freshly fed starter, close the lid really tight.
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Apr 25, 2021 15:37
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Yeast can go from aerobic to anaerobic depending on environment. You can put the lid on as tight as you want. However, anaerobic processes are slower and generate more ethanol so at some point it will slow down and stop and eventually the ethanol will kill off the yeast.
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Apr 25, 2021 17:37
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I've gotten bad rises on my last few weekly loaves because of laziness with my shaping and stretch and folds. So gratified to see this rise and chonky ear this morning!
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Apr 26, 2021 16:54
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Murgos posted:Yeast can go from aerobic to anaerobic depending on environment. this is probably not going to be a huge concern on the timeline of most of these starters, though
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Apr 27, 2021 02:17
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babby's first baguettes:     i followed the king arthur recipe using the sourdough starter option for the poolish, baked on a steel. shaping is obviously a bit wonky and i didn't lame deeply enough, but overall i'm pretty happy with how they came out. topped with homemade ricotta and olive oil makes a darn fine meal. Chard fucked around with this message at 19:18 on Apr 30, 2021 |
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Apr 30, 2021 19:16
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they look great!
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Apr 30, 2021 19:33
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Chard posted:babby's first baguettes: Would eat.
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Apr 30, 2021 21:09
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i fucken love bread
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May 1, 2021 02:12
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Made the king arthur english muffin toasting bread and holy poo poo it's easy. Mix stuff, put in loaf pan, rise and bake. Came out great and it's got a perfect crumb for toast. Lots of little pockets ready to suck up butter.
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May 1, 2021 21:59
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Guildenstern Mother posted:Made the king arthur english muffin toasting bread and holy poo poo it's easy. Mix stuff, put in loaf pan, rise and bake. Came out great and it's got a perfect crumb for toast. Lots of little pockets ready to suck up butter. barkbell posted:i fucken love bread Honestly, a fresh loaf and a crock of butter and I'm good. Start a new fad, the fresh bread diet. It's bread and water (and butter) and as much fresh veggies as you want. Cheat days are a couple of ounces of prosciutto and bufalo moz. I feel like I could make that work. Don't think I would lose any weight though.
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May 3, 2021 15:07
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were it not for various health implications i could easily eat a loaf of hot buttered bread every day of my life and not be sick of it
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May 3, 2021 15:39
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Murgos posted:Honestly, a fresh loaf and a crock of butter and I'm good. Start a new fad, the fresh bread diet. It's bread and water (and butter) and as much fresh veggies as you want. Cheat days are a couple of ounces of prosciutto and bufalo moz. “You won’t lose weight but you’ll be very happy!” mediaphage posted:were it not for various health implications i could easily eat a loaf of hot buttered bread every day of my life and not be sick of it When I’ve baked a loaf and then eat some I have to stop myself at a certain point as I feel like I could go on to eat a LOT more.
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May 3, 2021 15:40
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I've settled into a comfortable bread routine of late: sourdough pain de mie and sourdough country loaf on alternating weekends. Both get sliced the day of and frozen. The pain de mie is for WFH sandwiches for lunch and the country loaf is generally for breakfast, either as toast for its own sake or as the base for a fried egg. Don't need anything fancier really. Just bread.
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May 3, 2021 16:30
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I keep seeing bread cutting guides through targeted adds, anyone have any experience of them? Seem gimmicky. What is your defrost system for the slices? Toaster? Or does it defrost ok at room temp to be like fresh?
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May 3, 2021 23:53
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I lost my no knead recipe I got from here years ago. I am finally back in a bread making mood since my kids are finally semi people now. Can you all hit me with some no knead recipes? I do have a good dutch oven. Or a couple cast iron skillets 10 and 12 inch respectively. Just looking for some basic crusty country'ish bread! House temp is usually 67F.
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May 4, 2021 01:37
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One of the main go to no-knead recipes is from King Arthur Baking. e: or sort of the OG by NYT Cooking, but may be paywalled, I dunno. fourwood fucked around with this message at 02:02 on May 4, 2021 |
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May 4, 2021 01:44
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Kilazar posted:I lost my no knead recipe I got from here years ago. for what it's worth, there's nothing specific to no-knead bread that makes it much different from traditional bread. it's mostly about giving the dough time to hydrate and form the gluten structures in your dough. an average loaf might be 450 grams of flour (a pound), 70% of that weight in water, 2% in salt, and 1% in yeast. mix it together, put it in a greased bowl, and shove it in the fridge overnight. then you can bake it in a loaf pan or small covered dish, as you wish. you can make it bigger or smaller as you like by using whatever amount of flour you want and scaling the rest accordingly. a good starting temp trial for a covered dish is to preheat to 450F, put in your dough, and decrease the oven temp to 400F. bake until the internal temperature registers at least 200F for a lean, unenriched bread.
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May 4, 2021 03:03
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fourwood posted:One of the main go to no-knead recipes is from King Arthur Baking. I haven't read this whole thing yet, but Kenji Lopez-Alt breaks down that OG NYT Cooking no knead recipe here and I'm told by a couple of friends that it's a very interesting article.
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May 4, 2021 03:54
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CancerCakes posted:I keep seeing bread cutting guides through targeted adds, anyone have any experience of them? Seem gimmicky. I bought a plastic one and it's fine, I guess. A sharper bread knife and more experience cutting loaves means I don't use it anymore though. I usually want toast, so I go straight to the toaster from the freezer. I've defrosted at room temperature in my lunch bag when I wanted it ready for sandwiches, too, and it's fine. (I love toast so I don't do that much.) Kilazar posted:I lost my no knead recipe I got from here years ago. Seconding everyone above, plus adding in Healthy Bread in Five Minutes a Day. The basic recipe is free on the site. I don't use VWG mine, though.
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May 4, 2021 04:27
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beerinator posted:I haven't read this whole thing yet, but Kenji Lopez-Alt breaks down that OG NYT Cooking no knead recipe here and I'm told by a couple of friends that it's a very interesting article.
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May 4, 2021 05:41
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My Basic: 500g bread flour (any kind) 1/4tsp yeast 1tsp salt 350-400ml water (depending on flour - wholewheat and rye need more), enough for the dough to come together easily. Leave to rise under a damp cloth for 12-18 hours. Knock down, shape, cover to rise for about 2 hours or until it doesn’t spring back when poked. Slash. Bake at 230c for 25 mins covered and then for 25m uncovered at 190c. Easy.
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May 4, 2021 10:47
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CancerCakes posted:What is your defrost system for the slices? Toaster? Or does it defrost ok at room temp to be like fresh? I always toast. Setting 4 if it's a thick slice or I want toast toast. Usually a 2 or a 3 if I'm just making a sandwich.
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May 4, 2021 14:07
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I've always wanted to keep starters in the fridge or do overnight rise in the fridge but I don't cause I have kids and very little time that is not at work or cleaning other areas of the house that is not the fridge..... and our fridge.. is often a science experiment in smells that get imparted to everything in there. So I'm just going with things I can let rise on the counter lol Thanks for recipes though. I'll get them into my one note so I don't lose them this time!
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May 4, 2021 15:26
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Kilazar posted:I've always wanted to keep starters in the fridge or do overnight rise in the fridge but I don't cause I have kids and very little time that is not at work or cleaning other areas of the house that is not the fridge..... and our fridge.. is often a science experiment in smells that get imparted to everything in there. So I'm just going with things I can let rise on the counter lol
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May 4, 2021 16:11
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Kilazar posted:I've always wanted to keep starters in the fridge or do overnight rise in the fridge but I don't cause I have kids and very little time that is not at work or cleaning other areas of the house that is not the fridge..... and our fridge.. is often a science experiment in smells that get imparted to everything in there. So I'm just going with things I can let rise on the counter lol fourwood posted:On the counter will get you basically the same thing, you just can’t leave it for as long. There will be differences, but they’re more minor. Basically if you see a recipe that says “stick it in the fridge for 24+ hours”, replace that with “let it sit covered on the counter for 8-12 hours” and you’ll be in the ballpark. this is mostly true but also, you can absolutely leave a dough on the counter for a full day with few to no ill effects; the only thing i'd think about modifying is to use a minimum amount of yeast for such a long ferment (think a gram or two tops).
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May 4, 2021 16:52
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Made cookie butter babka over the weekend...and immediately threw it up cause I had the bright idea of making it after getting my 2nd covid shot. Tastes good though now that I've recovered.
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May 5, 2021 01:46
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