Oh kewl, you just gave me something else to use my Lodge pot for besides chickin.
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Oh kewl, you just gave me something else to use my Lodge pot for besides chickin.
well shit, I wonder if this is my issue. gonna test!Quote:
Originally Posted by ~mikey b
thx
May have mentioned it before but in brewing we use yeast nutrients quite often. Any home brew store would have it, I get it off Amazon sometimes.
It should be of benefit to sourdough as well.
Bought my SO a Kitchenaid (600 pro) for xmas since she's been really getting into cookies and I want to support the habit.
Then it clicked, I can make my own bread. And I fucking love bread. First two attempts, neither of which needed the new mixer.
Time to read this whole thread and find a starter....
Attachment 262448
Attachment 262449
Looks great!
Be sure and check out King Arthur Flour for starter, recipes, tips and help (they have a hotline you can call or text). They also publish a magazine called "Sift." I got that for Christmas. Yay me!
Yeah buddy!
Sunday morning sour dough waffles!
Attachment 263152
Whoa!
Me need that.
an FB friend inherited the +50 yr old family starter from grandma just before she passed and has been obsessively baking ever since
A friend told me a story the other day about a student at a culinary school in Napa who threw out a 100+ year old starter. Oops
I wonder what beers to pair them with sour dough.
Maybe a vanilla maple porter would work.
These look tasty and as a bonus they use unfed discard starter:
BUTTERY SOURDOUGH SANDWICH BISCUITS
https://d2gk7xgygi98cy.cloudfront.net/5647-3-large.jpg
These big, palm-sized biscuits are perfect for a breakfast sandwich. Their sourdough tang pairs nicely with egg, ham, sausage, or whatever you choose to stuff them with. Better yet — the recipe uses your "discard" sourdough, the extra starter you might otherwise throw away during the feeding process.
Inspired by this thread (and the watcha cookin thread), I picked up a bag of rye flour and set out to get a sourdough starter going from scratch (following the king arthur instructions).
Now, I have a bag of rye flour sitting in the cupboard so I decided to use it in my normal loaf. The recipe uses 75% AP, 15% Rye and 10% whole wheat. I guess that makes it similar to a traditional Pain de Campagne? Since I don't have a mature sourdough starter going I used regular old yeast but I hope to make similar loaves soon with the sourdough starter.
Anyway, it was pretty slow to rise and the final proof was also slower than I'm used to. I'm not sure if that's because there was more whole grain than I normally use or what. The loaf turned out a bit flatter than I like but the flavor is great and the crust is awesome.
Attachment 278130
Attachment 278128
That looks great!Quote:
Originally Posted by Buke
I'm thinking of trying the biscuits I posted above your post. I should have enough discard left over from when I feed on Saturday night and make my sponge for Sunday morning sourdough waffles.
Let me know how it turns out. Tonight will be the beginning of my "day 4 feeding" and based on how much bubbling action was going on last night after just 2 days I'm guessing that I'll be ready to use the discard by the end of the weekend. Biscuits might be the perfect thing to start with.Quote:
Originally Posted by KQ
My only real problem in this venture is that my wife is "gluten sensitive". For her it's real hit and miss but in general gluten heavy dishes don't sit right with her. I've heard that some people who have trouble with gluten don't have issues with sourdough. If that's the case for my wife then we'll probably end up baking a couple times a week or more. If that's not the case then it will be really hard to keep going regularly because our meals just don't revolve around bread and the last thing that I need is to polish off a large loaf every week.
I too have read that sourdough can be the exception for some who suffer from gluten intolerance. *fingers crossed for your wife*Quote:
Originally Posted by Buke
You can keep your starter in the fridge and only feed it once a week. I don't do a lot of bread baking in the summer so my only use of my starter is for Sunday pancakes/waffles which works out pretty well. Sometimes I save the discard in the fridge "just in case" but most of the time I just toss it. However, now that I've found that biscuit recipe I might use my discard more often.
The Beast is settling into its new environment quite well.
Attachment 281941
I know it’s in good shape when it goes exploring.
:biggrin:Quote:
Originally Posted by ~mikey b
Yum!
EXTRA-TANGY SOURDOUGH BREAD
https://d2gk7xgygi98cy.cloudfront.net/92-3-large.jpg
Any one else here using specific "bread salt" rather than table? Or using some other kind like Himalayan? I use this:
Bread Salt
Haven't tried this but it looks interesting:
Citric Acid (Sour Salt)
you continually make me horny
[emoji102]
LOL!!!Quote:
Originally Posted by ~mikey b
[emoji12]
Get a room you two.
Was in the grocery store the other day, wandered down the bread isle and found some Peperage Farm sourdough bread so I picked up a loaf since its been forevah since I had any.
Jeebus, its like white bread with some crappy flavoring on it. I am ordering a starter.
I’ll mail you a 30 year old starter
Thanks, I got a King Arthur set coming.
Got the crock container and the flour for it also.
One thing I want to do is make sour dough pretzels as well as bread.
So is there a difference in flavor of an older starter as opposed to a new one like I will be getting?
Absolutely.
But its not really time that makes one starter different from another it’s the different types of bacteria and yeasts.
Gottcha, lot like the various yeasts we use for beer.
I do know from brewing that yeasts will mutate. After 5 generations or uses it is time to dump and start again fresh. This causes off flavors and can contribute to infection or spoiled batch.
Quote:
Originally Posted by SB
We've got one.... it's the kitchen and man is it hot! ;)
You can add a little rye flour to it when you doing the initial feeding. That's what I did. I think I stuck to half a cup per the advice of the people at King Arthur. They have a chat line, you can pick there brain about all things baking!Quote:
Originally Posted by SB
King Arthur Live Chat
Or you can just poke around in their Flourish Blog
Look at all the great stuff they have - found this just now:
SAVE THAT SOURDOUGH! TURNING UNFED STARTER INTO YUMMY PIZZA CRUST.
https://blog.kingarthurflour.com/wp-...1/img_2919.jpg
Ha, Iffin you caint stand the heat, get outter the kitchun.
I Wil be definitely doing that pizza dough thing.
the Crock Pot makes a good vessel for rising dough
^^^ pro tip
Hope inn that mah starty shows up Tuesday. They sent me an email about how to feed it and stuff.
Stoked for the bread of sourness.
seems like studies now showing SD bread much better for you than any whole wheat bread out there. might be old news but pretty suprising to me.
It’s good for glutards
I've basically never baked in my life but I love good bread, especially sourdough. In the course of starting their business my wife and daughter have come to know this guy who makes just ridiculous sourdough. I'm stoked and the bread is great: https://loafbakehouse.com
My wife has become a gluten freak over the past couple years but she'll eat this bread, so it's a double bonus. Guy is young, he's a CPA but he bagged that to bake bread instead. He's selling all he can make at a farmers' market and at a couple restaurants so he's not taking orders online at this point but he plans to in the future.
My sourdough system is finally in full swing.
This weekend I made sourdough pancakes Saturday morning, sourdough crackers Saturday evening, and a loaf of sourdough bread on Sunday. Actually I made 2 loaves of bread. The first loaf was a total flop. I'm not sure exactly what went wrong but I think I screwed up the hydration. The dough was way too wet and as a result the loaf ended up as kind of a flat dense mess. The second loaf also had some problems but they were completely tied to me starting the project and then having to leave the house for a few hours when I should have been baking the bread. The flavor was amazing.
No pictures but both the cracker recipe and the pancake recipe came from the King Arthur website.
Having lived in the Bay Area, I love good sourdough bread. In the last few years (10 or so) I’ve started to find decent sourdough bread made here in Austin, as well. I’d love to try making it myself, but the care and feeding of the starter looks like a chore that I’m pretty sure I’d forget at some point. It’s just a lot easier to buy the bread.