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 Friend of mine came by to drop off some SAF Instant, and then threw in some of his sourdough starter that he made himself. I feel like he dropped an orphan baby on my doorstep. What do I do with this stuff? How do I store it? How do I bake with it?
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Feb 25, 2013 23:17
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| # ¿ Apr 25, 2024 15:42 |
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Should I bother getting a dough whisk and brotform? Since I have a sourdough starter now I imagine I'll be baking at least a loaf a week. Anyways, my first sourdough loaf, based on this recipe: http://www.breadtopia.com/sourdough-no-knead-method/  Crust a little overdone, loaf shape is a little flat...  What can I do to make it taller? Steve Yun fucked around with this message at 23:38 on Mar 1, 2013 |
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Mar 1, 2013 23:32
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Related to that: are metal peels preferable to wooden ones? I notice they're a lot thinner.
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Apr 3, 2013 02:48
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Was there a seam or a crease where the bread split open?
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Apr 8, 2013 22:21
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Bread goes stale because of moisture in the air http://myhbar.wordpress.com/2009/07/06/why-does-bread-go-stale/ So expose your bread to less air. Fridges will keep bread for a month (maybe even longer!), but they will turn slightly stale overnight and stay that way.
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Jul 6, 2013 19:09
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NightConqueror posted:
Doughse
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Oct 18, 2013 18:16
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Nevermind
Steve Yun fucked around with this message at 13:08 on Dec 25, 2013 |
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Dec 25, 2013 11:20
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Le0 posted:I'm leaving my second bread I ever made to prove right now and I was wondering something. In the OP it says that with a mixer it should take 2-3min to knead but we have a Kitchenaid and I feel it takes longer than that. Is there any technique to know when the dough is kneaded enough? Do the window test: https://www.youtube.com/watch?v=iyb86ECObTM Make sure to work it out to size with lots of squeezes, don't just stretch it in one big go Steve Yun fucked around with this message at 19:47 on Jan 3, 2014 |
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Jan 3, 2014 19:45
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Anyone wanna recommend a lame or are they all the same, or can I just hold a razor in my hands
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Jan 10, 2014 23:07
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Critique me No knead sourdough, first proof 12 hours at 80F, second proof in metal bowl with no-stick baking spray and a little flour for about 2 hours, dusted with semolina, then inverted into preheated Dutch oven. Attempted to lame with a straight razor but it dragged. Sprinkled water because I didn't have a spray bottle. Baked 25 mins at 500F, then took the lid off and baked 15 mins at 450F.
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Jan 18, 2014 20:21
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It's just that I GIS for boule and I see all these photos of gravity-defying double D cup silicone-enhanced boobs and mine just look like ordinary boobs. I want fake boobs!
Steve Yun fucked around with this message at 21:08 on Jan 18, 2014 |
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Jan 18, 2014 20:57
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Hmm, a straight razor drags in my dough like a boot in wet mud. Is my dough too wet/soft or will a curved lame make that big of a difference?
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Jan 18, 2014 22:29
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I've dried my sourdough for preservation. Should I stick it in the freezer or can it survive long-term in my pantry? It gets about 100F in LA during the summer. Also, in its dried form can I vacuum seal it or will vacuuming kill the critters?
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Apr 5, 2014 18:18
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Those look delicious.
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Aug 15, 2014 01:44
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WhoIsYou posted:Heritage Radio Network is doing an eight part mini-series in anticipation of the release of Modernist Bread. Too bad the books are even more expensive than Modernist Cuisine.  SymmetryrtemmyS, all your time flogging Ankasarum mixers for bread has finally been vindicated! Steve Yun fucked around with this message at 01:44 on Oct 11, 2017 |
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Oct 11, 2017 00:53
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| # ¿ Apr 25, 2024 15:42 |
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Link to big here:
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Oct 11, 2017 19:32
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