|
Thumposaurus posted:You need to really really really knead it. Really?? Seems like it would get really hot.
|
#
¿
Jan 21, 2015 20:32
|
|
|
|
| # ¿ Apr 20, 2024 03:17 |
|
|
I've got a wild yeast starter going. It has been healthy for 3 weeks, and I've made a couple decent loaves from it with no additional yeast. I want to store it in the fridge eventually, something like this. Is it ready to go into the refrigerator now or should I keep feeding it 2x a day for awhile longer? When I put it in the fridge, should I keep the room-temp culture going as a backup or is that unnecessary?
|
|
#
¿
Jul 11, 2015 16:57
|
|
|
Nooner posted:can you make bread if you dont have like a mixer dealie or anything? I want to learn to make bread but im not buying a mixer dealie just to make the bread that would be dumb Try some of this: 
|
|
#
¿
Jan 8, 2016 22:39
|
|
|
Do you have a big oven-safe pot? That will work in place of a dutch oven. Something like:  But you don't actually need a dutch oven, though it is helpful to keep the bread moist as it cooks. And yeah, good bread takes a long time, but most of the time is spent ignoring it.
|
|
#
¿
Jan 8, 2016 23:44
|
|
|
The Goatfather posted:cast iron is actually kind of a big deal because it has very high emissivity! which is to say, it radiates much of whatever heat it absorbs back out as thermal radiation so that the top of your bread is actually cooking while the top is on. this is not the case with lesser metals. it might still make ok bread but it's not going to cook the top as well while it's got the humidity trapped in there when you want the crust to be crusting Didn't realize the difference was as large as it is, the emissivity of stainless is really low. Neat.
|
|
#
¿
Jan 13, 2016 20:53
|
|
|
therattle posted:That looks amazing. The hassle if maintaining a starter has always deterred me. What's your routine and baking recipe? I basically do this: http://www.thefreshloaf.com/node/32136/life-fred-maintaining-starter-pictures I've left it for months in the fridge and it came back to life quickly.
|
|
#
¿
Jan 24, 2016 19:17
|
|
|
I've left mine in the fridge for months and it started back up great.
|
|
#
¿
Apr 12, 2016 22:30
|
|
|
Sociopastry posted:I'm probably just stupid, but how does one make a sourdough starter? My mom loves sourdough and I'd like to make some for her, but I'm at a loss as to how to make a starter that won't go off. My google fu is weak. Please save me, bread goons. What worked for me was using pineapple juice for the first bit to keep the pH right. http://breadtopia.com/make-your-own-sourdough-starter/ http://www.thefreshloaf.com/node/10856/pineapple-juice-solution-part-1
|
|
#
¿
Feb 4, 2017 00:53
|
|
|
I'd say go for it if you want, bread is pretty forgiving. Drop the other oil since you are adding fat in the cream. Adjust hydration to make the dough the consistency you expect.
|
|
#
¿
Apr 18, 2017 15:59
|
|
|
How long were the rises? You might just need to wait longer.
|
|
#
¿
Apr 19, 2017 16:06
|
|
|
iospace posted:So, I'm wanting to start my own sourdough, what would a good recipe be? This worked great for me: http://www.thefreshloaf.com/node/10856/pineapple-juice-solution-part-1 http://www.thefreshloaf.com/node/10901/pineapple-juice-solution-part-2
|
|
#
¿
Jul 6, 2017 16:34
|
|
|
Pretty happy with this sourdough
|
|
#
¿
Nov 27, 2019 17:43
|
|
|
I put rice flour on the banneton, works like magic
|
|
#
¿
Dec 27, 2019 19:39
|
|
|
If you don't want to make things with the extra starter, keep in mind that you only need a little bit especially if it is sleeping in the fridge. If it stays small you throw away much less. Make it bigger in the days before you want to use it.
|
|
#
¿
Apr 11, 2020 20:58
|
|
|
Let autolyse do the work, let the dough rest often and just fold it a few times every few minutes.
|
|
#
¿
Apr 13, 2020 18:47
|
|
|
i used pineapple juice to the same effect, something about the pH being right to skip the first few days and get to equilibrium faster http://www.thefreshloaf.com//node/10856/pineapple-juice-solution-part-1 http://www.thefreshloaf.com/10901/pineapple-juice-solution-part-2
|
|
#
¿
Apr 30, 2020 18:48
|
|
|
rice flour is a secret weapon in the sticky dough wars
|
|
#
¿
Jun 15, 2020 18:15
|
|
|
Jestery posted:Latest loaf, I'm struggling with scoring but it's making good enough bread for the week The thumbnail with towel and bread together looks like some kind of headcrab loaf
|
|
#
¿
Jul 2, 2020 22:36
|
|
|
|
| # ¿ Apr 20, 2024 03:17 |
|
|
I'd buy the bread book with that on the cover.
|
|
#
¿
Apr 23, 2022 23:11
|
|