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Least year in December I decided to learn how to bake bread. I made a few loaves and realized it was pretty easy, so I decided I wanted to learn how to make sourdough. I made a started and it turned out that was pretty easy too. Fast forward to now and I've been more or less making a loaf a week of sourdough bread, plus a loaf of whole wheat sandwich bread for whenever I feel like sandwiches, which is not very often. I either knead by hand or in my food processor if I don't feel like kneading. I don't have kids and I never had pets as a child so keeping my sourdough starter alive is pretty much the closest I've come to taking care of anything living for a significant period of time. Although I suppose it's technically thousands of living things which I do a fairly bad job of keeping alive because I often kill them in an over. I'm yeast Hitler.
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Oct 12, 2012 16:20
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| # ¿ Apr 23, 2024 21:30 |
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If you get a smallish toaster oven, instead of making a big loaf of bread you can shape the dough into smaller rolls, freeze them, and bake a roll whenever you want some bread.
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Oct 15, 2012 17:35
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I don't know if I was blessed by sourdough gods or whatever but my starter was basically: 1.5 cups white flour 1.5 cups water 1/8 tsp yeast (optional: I think if you don't use and yeast you might want to use some whole wheat flour since that has more organisms in it) And I let it sit out for a while. From that point on I would feed it the night before making bread, otherwise I'd let it chill in the fridge. When I feed it I give it approximately 1 part whole wheat flour, 1 part white flour, 2 parts water, or something. I just eyeball it. I aim for a consistency of about pancake batter. Sometimes I feed it, let it bubble up, then feed it again when it has stopped bubbling up. Otherwise I just feed it, grab half for my bread, and stick the other half back in the fridge. But of course YMMV. Everything I read online was like "you need to feed it this specific blend of flours and this amount of water measured carefully by weight and also feed it a potato and here is the feeding schedule you have to do it twice per day every day and you have to discard half the starter each time and if you don't do all of these you will be making illegal hooch and the FBI will shoot you." Probably the easiest route is to ask all of your friends if they have any starter. That's easy mode because you can then just grab a cup of theirs and feed it to get a feel for how it works, and if you kill it, who cares? You can just get more from your friend. Ideally someone who knows WTF they are doing, but who isn't as touchy as all those websites, can just post in here and replace my ignorance with knowledge. TychoCelchuuu fucked around with this message at 21:19 on Oct 20, 2012 |
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Oct 20, 2012 21:15
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Sorry, I guess enzymes aren't technically organisms. They're... whatever enzymes are. I'm an American who only ever made it past high school biology, it's a miracle I even learned about evolution.
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Oct 21, 2012 18:02
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Enter Char posted:I made bread for the first time tonight, just a basic wheat type recipe. The end result was a dense loaf, like cornbread but wheat, instead of a light fluffy thing. What's the reason for this? Bad yeast, or something else?
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Oct 31, 2012 03:59
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Enter Char posted:A bit, but the end result was still a pretty dense loaf.
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Oct 31, 2012 07:55
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If it tastes pretty good you probably didn't forget the salt. I enjoy bland foods but bread without salt is... lackluster.
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Nov 30, 2012 08:34
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Forever in the freezer I think.
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Dec 7, 2012 06:28
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If you have a food processor it might have come with a little plastic "blade" thingy. That's for kneading dough - it's what I use when I'm lazy or in a hurry. Not as nice as a stand mixer but it gets the job done.
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Dec 21, 2012 06:55
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Monkahchi posted:Today is an exciting baking day. I started my own sour-dough culture last July, and I've been feeding and developing it ever since. Have baked with it a few times, but over the last few months baking fell away with other commitments. So I aged and matured some of the yeast in the culture (Larger volume, longer development, smaller feeds, allowing for increased fermentation near the top, and maturity in the lower part of the jar, perhaps I should post on developing/maturing a starter and other sour dough trivia in a separate thread? I can't seem to find a SourDough thread.)
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Jan 5, 2013 18:54
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Longer rise and better oven. Or at least better oven. It's undercooked.
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Jan 20, 2013 09:02
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You will never in your entire life find a better bread for French Toast than challah which is much easier to make than it might appear to be at first.
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Jan 25, 2013 09:16
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Happy Hat posted:Burger buns - any good recipes?
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Feb 2, 2013 00:01
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melon cat posted:Any suggestions for a banana bread recipe? The last found online came out really dry, for some reason.
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Feb 7, 2013 05:02
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I think flour, water, salt, and yeast is probably the best starting point before you get into anything fancier.
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Feb 19, 2013 06:49
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That looks good! Finland's southwestern archipelago region has good taste in bread.
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Mar 1, 2013 15:18
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Try letting it rise even more and/or making the dough wetter. 15 extra minutes rising time is like 0 extra minutes in bread time.
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Mar 18, 2013 03:04
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You can use pretty much anything - the main reason to use something heavy duty like a stone is to get a good crust on the bottom of the great instead of something kind of anemic.
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Mar 20, 2013 04:31
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Doh004 posted:It doesn't taste bad - I just wanted to use that clip.
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Apr 6, 2013 19:42
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With a normal crusty loaf of sourdough I put the cut side down on something (like plastic) and just leave it there.
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Apr 16, 2013 03:25
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Yes.
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May 13, 2013 15:37
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Bob Morales posted:Those look great. Is there a homemade falafel thread?
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May 15, 2013 17:13
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If it was dense and didn't rise very much, give it more time to rise.
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Jul 6, 2013 18:49
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If the crust is disappointing, adding some steam when you put the bread into the oven or turning up the temperature can help. Options for adding steam include a cast iron skillet that you don't care about filled with rocks (also that you don't care about) near the bottom of the oven, onto which you pour water right before you put the bread in, some kind of baking dish with ice cubes in it, water you just pour straight in there if it won't gently caress your oven up, and probably other methods.
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Sep 25, 2013 21:32
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Challah is egg bread so I would think you're basically hosed, but apparently some people have worked out solutions: http://www.thechallahblog.com/2011/04/eggless-challah.html http://www.creativejewishmom.com/2011/05/the-cjm-guide-to-baking-delicious-challah.html http://www.vegkitchen.com/recipes/special-occasions-and-entertaining/jewish-new-year/egg-free-challah/ Since going vegan I haven't made challah but I guess maybe now is the time to try.
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Oct 14, 2013 19:12
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That definitely looks like a book from the 70s.
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Oct 18, 2013 02:18
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geetee posted:This picture rings a bell, but something's missing...
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Oct 18, 2013 06:41
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I make these pita. If they don't puff up it's because I rolled them too thick or too thin.
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Oct 19, 2013 03:36
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Macdeo Lurjtux posted:On a similar note, are there any decent yeast free recipes? I'm just learning and want to keep in practice but I have to stay away from yeast for a while.
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Nov 6, 2013 15:59
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Spikes32 posted:Does anyone have suggestions for making sourdough starter where the tap water contains so many chloro amines that the starter bacteria just can't survive? I've tried making starter SEVERAL times and never had much success, the one time I did was with RO DI water, but eventually I got lazy and tried tap and the starter died within two days. I'd rather not be forced to buy bottled water just for my starter if I don't have to. I live in San Diego if that might make a difference.
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Nov 9, 2013 21:55
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Drops of water shouldn't crack a stone - they won't change the temperature anywhere near enough. (I think...)
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Nov 14, 2013 04:48
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You can make bread with normal flour.
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Dec 17, 2013 17:47
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Pretzels get brown from lye so I don't see why other alkaline things would fail to work on other baked goods.
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Dec 31, 2013 00:34
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You can't taste the lemon because that lemon still has all its zest on it.
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May 11, 2014 03:42
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For learning how to make bread, all you need is all purpose flour, whole wheat flour if you want to make whole wheat bread, water, salt, and yeast. Later on you can worry about fancier stuff like sourdough. I've never made sandwich loaves in anything other than metal but I can't imagine nonstick or glass would be a problem. In terms of other equipment you can bake normal non-sandwich bread on anything that can go in the oven. Also if you have a dutch oven you can make no-knead bread.
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Jul 26, 2014 02:06
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I actually haven't made sandwich bread in like a million years but I think I just do this when I do.
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Sep 5, 2014 22:00
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You're going to have to tell us what you're doing before we can tell you what you're doing wrong.
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Sep 17, 2014 20:47
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KuroMayuri posted:I'm not quite following this part. "Proof" normally refers to the final rise, and I think that's what's confusing me.
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Sep 20, 2014 15:10
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Submarine Sandpaper posted:My starter's surface after not feeding it for a long weekend
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Dec 12, 2016 17:17
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| # ¿ Apr 23, 2024 21:30 |
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Dr. Gitmo Moneyson posted:Welp, I'm officially back on a diet. I still want to get some use out of my stand mixer, since I spent so much money on it, so I'm looking for recipes that aren't too high in calories. Any ideas? Really though, pretty much anything you put into bread is going to have more calories than flour, so just keep making bread.
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Jan 3, 2017 23:23
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