Bread day

[Rajobigguy]

Resurrected my old Alaskan starter and did a loaf. House smells amazing. Can hardly wait until it cools enough to start slicing

 

[wzuber]

Looks like a beaut Clark....
What type of bread is it?
Does it a flavored bread?

 

[SoCalDave]

Sourdough?

 

[Rajobigguy]

Looks like a beaut Clark....
What type of bread is it?
Does it a flavored bread?

Sourdough?

Yes just plain sourdough. I got the starter many years ago when I was working in Alaska . Over the years it has taken on a different taste then the original since it has been carried with me through several different residences. It's a very potent strain you need to be careful when you feed it or it will take over the kitchen.

 

[wzuber]

Yes just plain sourdough. I got the starter many years ago when I was working in Alaska . Over the years it has taken on a different taste then the original since it has been carried with me through several different residences. It's a very potent strain you need to be careful when you feed it or it will take over the kitchen.

Nice, nothin like a good S.D. the glossy thick crust looks devine. I bet it's nice n fluffy inside too. I can smell it from here..haha
The crab cooker restaurants have a very tasty crusty small S.D. loaf we like to enjoy there w/their clam chowder and other delightful food.

 

[ChumpChange]

Made this pepper jack cheese loaf yesterday.

 

[Rajobigguy]

Nice, nothin like a good S.D. the glossy thick crust looks devine. I bet it's nice n fluffy inside too. I can smell it from here..haha
The crab cooker restaurants have a very tasty crusty small S.D. loaf we like to enjoy there w/their clam chowder and other delightful food.

This particular loaf isn't fluffy it's intentionally made dense. I made it primarily for toasting to have with soups and stews. The bread itself is good but magic happens when you toast it. Perfect for dipping in your soup or toast it a little darker with cream cheese.

 

[SoCalDave]

This particular loaf isn't fluffy it's intentionally made dense. I made it primarily for toasting to have with soups and stews. The bread itself is good but magic happens when you toast it. Perfect for dipping in your soup or toast it a little darker with cream cheese.

My favorite for grilled cheese/bacon sandwiches on the Blackstone...

 

[ChumpChange]

Sour dough cheese bread.

 

[Done-it-again]

Sour dough cheese bread.
View attachment 1309853

Post some recipes. I have my starter now going for almost a month and need a bread recipe to try.

 

[Done-it-again]

I’m trying here.

First time ever. Flat, not much rise.

2nd time a few days later, little more rise. Still no there. It cooked long enough.

3rd time this morning. Flavor is great, still don’t have the rise, think too much hydration, needs to cook little longer and more fermentation, it’s to dense in the middle.

Have another one starting and will cook it tomorrow.

 

[Flatsix66]

Looks amazing, can almost taste it.

 

[Rajobigguy]

I’m trying here.

First time ever. Flat, not much rise.

View attachment 1324047

2nd time a few days later, little more rise. Still no there. It cooked long enough.
View attachment 1324048


3rd time this morning. Flavor is great, still don’t have the rise, think too much hydration, needs to cook little longer and more fermentation, it’s to dense in the middle.
View attachment 1324049


Have another one starting and will cook it tomorrow.

What you’ve got looks pretty good. If you want more rise try doing a slow ride overnight in the fridge. When punch it down after the first rise don’t try to flatten it out just push your fingers into it to help distribute the air pockets.
Remember bread baking is part science and part art. It takes practice to get it just the way you want it.

 

[Done-it-again]

What you’ve got looks pretty good. If you want more rise try doing a slow ride overnight in the fridge. When punch it down after the first rise don’t try to flatten it out just push your fingers into it to help distribute the air pockets.
Remember bread baking is part science and part art. It takes practice to get it just the way you want it.

The first one had to ferment overnight in the fridge then right in the oven. Thought it was odd not bringing to room temp. I don’t think I made the dough ball tight enough when putting in the Dutch oven.

Our house is pretty cold around mid low
60’s. So I’m leaving it out overnight covered.

 

[~JM~]

Our house is pretty cold around mid low
60’s. So I’m leaving it out overnight covered.

Consider placing inside the oven with the light on. Put a thermometer in there with it. You may be surprised at how warm it is.

 

[~JM~]

Anyone use Einkorn flour?

Interested in hearing about methods & results.

 

[Mandelon]

My wife will do a rustic Rosemary and Kalamata Olive loaf once in a while. So good.

She made a fresh focaccia last week. I know it's not good to eat too much, but hard to not keep dipping in olive oil and balsamic vinegar.

 

[Roosky01]

Now you guys have me wanting to learn how to bake bread for fuks sake!

 

[Done-it-again]

Consider placing inside the oven with the light on. Put a thermometer in there with it. You may be surprised at how warm it is.

Did last night. It’s baking off this morning, 20 minutes left.

 

[Done-it-again]

Resting now.

 

[HTTP404]

I could never get my crusts to look like that.

 

[Done-it-again]

The best so far. Going to bake the next one longer by a few minutes and go 60% hydration vs 65%.

 

[Done-it-again]

Hear is 60% hydration. I have another one proofing at 70% but kneading that one differently.

I should have weighed myself when I started cause I can easily add 5-10 lbs with all this bread making. I also lost my man card along the way.

 

[HTTP404]

We finally figured this out! Pics incoming.

 

[HTTP404]

 

[wzuber]

View attachment 1491388 View attachment 1491389

It looks killer, that crust is gorge..... how's the texture?

 

[HTTP404]

It looks killer, that crust is gorge..... how's the texture?

It was good. Still haven't achieved the perfect crumb yet.

 

[~JM~]

Tried some new Flour the other day.

 

[angiebaby]

I am excited that my starter survived 5 months in the freezer. It was slow waking up, but it's alive.

I'm struggling with a hard crust and a little denser crumb than I would like, so after quite a bit of research this morning, I'm going to try to increase the hydration. The one I have been using, labeled as an easy recipe for beginners, had only a 65% hydration. Found two this morning that still looked fairly simple, one with a 75% and one with 80%. I may try both on the same day to compare.

Overall, I'm pretty happy with my beginner results. Made one loaf and one boule yesterday.

 

[HTTP404]

I am excited that my starter survived 5 months in the freezer. It was slow waking up, but it's alive.

I'm struggling with a hard crust and a little denser crumb than I would like, so after quite a bit of research this morning, I'm going to try to increase the hydration. The one I have been using, labeled as an easy recipe for beginners, had only a 65% hydration. Found two this morning that still looked fairly simple, one with a 75% and one with 80%. I may try both on the same day to compare.

Overall, I'm pretty happy with my beginner results. Made one loaf and one boule yesterday.

View attachment 1491885


View attachment 1491886 View attachment 1491887

Very nice.

 

[Helirich]

My wife can play this game with the best of them.

 

[Rajobigguy]

My wife can play this game with the best of them.

View attachment 1492208

Looks awesome!

 

[lbhsbz]

Momma pulled a loaf of apple cinnamon sourdough out of the oven about lunch time.....I'm pretty much eating it for dinner lol.

 

[Misslbhsbz]

My first ever sourdough...
A basic one to start barely lasted a day with LBHSBZ

The next one is the one he's currently eating for dinner...apple cinnamon I honestly didn't think this would be edible...Ithought I messed up my starter by spliting it after feeding it(would have overflowed), the BF didn't look right, my timing was off for the 2nd proof but it turned out pretty good. I'm still trying to learn the language and am always looking for discard recipes lol

 

[coolchange]

Wife’s got some dehydrated starter she says she pulling out next week.

 

[~JM~]

My first ever sourdough...
A basic one to start barely lasted a day with LBHSBZ


The next one is the one he's currently eating for dinner...apple cinnamon I honestly didn't think this would be edible...Ithought I messed up my starter by spliting it after feeding it(would have overflowed), the BF didn't look right, my timing was off for the 2nd proof but it turned out pretty good. I'm still trying to learn the language and am always looking for discard recipes lol

Sourdough Discard Recipes Archives - Amy Bakes Bread

A collection of favorite sourdough discard recipes. Easy, tested and delicious. You are going to love these sourdough discard recipes.

amybakesbread.com

Sourdough Bread and Discard Baking Recipes - Amy Bakes Bread

Learn how to make sourdough bread and browse hundreds of the best sourdough recipes on the internet! With detailed step by step instructions and expert tips you’ll be an artisan bread baker in no time!

amybakesbread.com

 

[OCMerrill]

I have drooled enough. I may not be back (Liar).

Absolute crack to me!

Nice job all.

 

[~JM~]

 

[~JM~]

SD discard Tortillas

https://littlespoonfarm.com/sourdough-tortillas-recipe/

Sourdough Tortilla Recipe - Little Spoon Farm

littlespoonfarm.com

 

[Misslbhsbz]

Sourdough Discard Recipes Archives - Amy Bakes Bread

A collection of favorite sourdough discard recipes. Easy, tested and delicious. You are going to love these sourdough discard recipes.

amybakesbread.com

Sourdough Bread and Discard Baking Recipes - Amy Bakes Bread

Learn how to make sourdough bread and browse hundreds of the best sourdough recipes on the internet! With detailed step by step instructions and expert tips you’ll be an artisan bread baker in no time!

amybakesbread.com

THANK YOU!!! I've got quite a bit in the fridge to use so this will help with that!

 

[~JM~]

THANK YOU!!! I've got quite a bit in the fridge to use so this will help with that!

You're welcome. A few more: https://littlespoonfarm.com/category/sourdough-discard-recipes/

 

[HTTP404]

Discard pancakes are fantastic.

 

[Rajobigguy]

My first ever sourdough...
A basic one to start barely lasted a day with LBHSBZ
View attachment 1492215 View attachment 1492216

The next one is the one he's currently eating for dinner...apple cinnamon I honestly didn't think this would be edible...Ithought I messed up my starter by spliting it after feeding it(would have overflowed), the BF didn't look right, my timing was off for the 2nd proof but it turned out pretty good. I'm still trying to learn the language and am always looking for discard recipes lol
View attachment 1492217 View attachment 1492218

Looks pretty impressive, especially considering your young tenor into the world of sourdough.

 

[Rajobigguy]

Discard pancakes are fantastic.

Oh yeah, I could practically live on them.

 

[angiebaby]

Farmhouse on Boone is one of my favorite sites for discard recipes.

https://www.farmhouseonboone.com/sourdough-recipes/

 

[Misslbhsbz]

My and Jr.LBHSBZ's creations today...
Pizza Discard Focaccia and a strawberry Discard Focaccia. We also have a standard dough that will have bacon and cheddar laminated into it before shaping and a chocolate dough that will have raspberries laminated into it... those are doing the overnight bulk proof right now