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Started By
Message
re: Making Artisanal Bread
Posted on 2/21/20 at 9:38 am to BlackCoffeeKid
Posted on 2/21/20 at 9:38 am to BlackCoffeeKid
Get it! Welcome to the club.
SD bread makes for great gifts, good gut health and wonderful sides for every meal.
this may sound crazy, but my digestion and overall health have improved with SD. I'm less congested and sleep better.
SD bread makes for great gifts, good gut health and wonderful sides for every meal.
this may sound crazy, but my digestion and overall health have improved with SD. I'm less congested and sleep better.
2
Posted on 2/21/20 at 9:50 am to Motorboat
Thanks man. I've enjoyed the bread journey thus far.
Very cool and (relatively) inexpensive hobby to get into.
Interesting. I usually eat a PB&J everyday for a snack so I'll have to see how SD affects me.
Very cool and (relatively) inexpensive hobby to get into.
quote:
this may sound crazy, but my digestion and overall health have improved with SD.
Interesting. I usually eat a PB&J everyday for a snack so I'll have to see how SD affects me.
This post was edited on 2/21/20 at 9:51 am
Posted on 2/21/20 at 10:16 am to Motorboat
quote:
this may sound crazy, but my digestion and overall health have improved with SD
All true!! Enjoy the sourdough BlackCoffeeKid.
Posted on 2/21/20 at 7:33 pm to Trout Bandit
First loaf came out not so great. Taste is decent, but the crumb and overall structure is pretty bad. Either way, this loaf is a pretty good butter delivery device.
I'll give SD a few more tried before I switch back to commercial yeast.
My overall shaping technique is still pretty laughable though
I'll give SD a few more tried before I switch back to commercial yeast.
My overall shaping technique is still pretty laughable though
Posted on 3/27/20 at 8:45 am to Trout Bandit
So i still haven't made my first loaf yet, but i'm buying the equipment now. Looking for a good dutch oven. What size is recommended?
Also, my starter is a beast now. I fed it twice a day for about 3-4 weeks, then went once a day for another week or so. Then i started storing in the fridge the last couple weeks. I feed it once/week now. I take the jar out of the fridge, let it warm, feed it, and it nearly quadruples in size. I'm confident my starter is ready to make some bread.
Also, my starter is a beast now. I fed it twice a day for about 3-4 weeks, then went once a day for another week or so. Then i started storing in the fridge the last couple weeks. I feed it once/week now. I take the jar out of the fridge, let it warm, feed it, and it nearly quadruples in size. I'm confident my starter is ready to make some bread.
Posted on 3/27/20 at 8:54 am to BugAC
I would get a Lodge Combo Cooker to start and use it for nothing but baking bread. I bake on a stone in my oven but that involves steaming it and there's more moving parts but I can bake 2 loaves at a time.
ETA The website theperfectloaf.com has a ton of guides and advice. It's my most used resource besides Tartine Bread.
ETA The website theperfectloaf.com has a ton of guides and advice. It's my most used resource besides Tartine Bread.
This post was edited on 3/27/20 at 8:56 am
Posted on 3/27/20 at 8:57 am to Trout Bandit
quote:
I would get a Lodge Combo Cooker to start and use it for nothing but baking bread. I bake on a stone in my oven but that involves steaming it and there's more moving parts but I can bake 2 loaves at a time.
ETA The website theperfectloaf.com has a ton of guides and advice. It's my most used resource besides Tartine Bread.
I'm reading right now. I also have salt water yeast flour, that i've read. But i think my first loaf will be from theperfectloaf.com. Shooting for next weekend.
LINK
This post was edited on 3/27/20 at 8:59 am
Posted on 3/31/20 at 8:40 am to BugAC
I am making a sourdough starter for the first time. I am not a baker but I want to give this a shot. Started it yesterday using this recipe.
Reading through the comments I see people talking about "feeding the starter" although the recipe doesn't mention it.
Again, this is all new to me. Do I need to feed this? Feed with equal parts water and flour? Sugar? Do I need to discard some when I add more?
Please help
Started on 3/30/20 at 5:00 with 2 cups all purpose flour, 2 cups warm water, 1 packet of yeast
Reading through the comments I see people talking about "feeding the starter" although the recipe doesn't mention it.
Again, this is all new to me. Do I need to feed this? Feed with equal parts water and flour? Sugar? Do I need to discard some when I add more?
Please help
Started on 3/30/20 at 5:00 with 2 cups all purpose flour, 2 cups warm water, 1 packet of yeast
This post was edited on 3/31/20 at 8:51 am
Posted on 3/31/20 at 8:55 am to mylsuhat
Not sure how much bread you plan on making, but that looks like a huge amount of starter based on your picture
Wait. Also, a sourdough starter doesn't have yeast (commercial, packaged) added to it, or at least to my knowledge. The natural yeast in the flour is what provides the lifting.
From somebody who has somewhat recently gotten into bread, you may just want to start with bread raised with packaged yeast. The details that go into sourdough can be a lot to digest right off the bat. But if you have time, use the Google machine and do some reading on it. It's cool stuff for sure.
Wait. Also, a sourdough starter doesn't have yeast (commercial, packaged) added to it, or at least to my knowledge. The natural yeast in the flour is what provides the lifting.
From somebody who has somewhat recently gotten into bread, you may just want to start with bread raised with packaged yeast. The details that go into sourdough can be a lot to digest right off the bat. But if you have time, use the Google machine and do some reading on it. It's cool stuff for sure.
This post was edited on 3/31/20 at 9:01 am
Posted on 3/31/20 at 8:59 am to BlackCoffeeKid
Just followed the recipe that had good reviews but then watched some things and have lots of confusion
I might make another one to try without the yeast
I might make another one to try without the yeast
Posted on 3/31/20 at 9:00 am to mylsuhat
quote:
mylsuhat
LINK
Go to the link above and follow the directions. Be warned, it takes a while for your starter to be active enough to reliably start working. I've been having mine for about 2 months and am just about to make my first loaf (mostly due to time constraints). I'm confident only now, that the starter is strong enough to do the job.
Posted on 3/31/20 at 9:09 am to BlackCoffeeKid
Side note, my 3.2 qt. combo cooker came in yesterday, so i now can start making bread. Think i'll make my first loaf Sunday. I'll update with pics on the progress. Also trying to bottle a couple of long aged sour beers this weekend too, hopefully that doesn't get in the way of the bread baking.
This post was edited on 3/31/20 at 9:10 am
Posted on 3/31/20 at 9:14 am to BugAC
quote:
I'll update with pics on the progress
Do you use the Imgur app?
It hasn't been working for me for thr last month or so. Wondering if there's another app I can use for pics.
Posted on 3/31/20 at 9:16 am to BlackCoffeeKid
quote:
It hasn't been working for me for thr last month or so. Wondering if there's another app I can use for pics.
I use photobucket, when it cooperates.
Posted on 3/31/20 at 9:26 am to BlackCoffeeKid
I posted that pic above from Imgur
Posted on 3/31/20 at 9:56 am to mylsuhat
Welcome to the bread cult. You'll get your membership card in the mail next week.
Seriously, you did not make a sourdough starter, because you used commercial yeast. You made a big bucket of pre-ferment, also called a poolish, biga, or various other terms in various languages. It's kind of a "bridge" between commercially yeasted bread and true sourdough: it uses some yeast, flour, water, plus time to create the complexity of flavor missing from "straight dough" bread made quickly with commercial yeast.
Do yourself a favor and stop mixing such giant quantities of preferment unless you're making a whole bunch of bread at once. Don't attempt to get a sourdough culture going with such large quantities, as you should be discarding about 2/3 of the culture each time you feed the sourdough.
Here is a good beginner's guide to sourdough: LINK There are probably more erroneous words written about sourdough (starting a culture, feeding, maintenance, microbiology) than about ANY other bread topic. Lots of complete bullshite, scientific inaccuracy, folklore masquerading as truth, and downright fabrication (some of it perpetrated by people who claim to be expert).
You need flour and water to make a sourdough culture. If you are having trouble getting the culture going, substitute a tablespoon of pineapple juice (canned is fine) for a tablespoon of the water. This creates an immediately acid environment that will preference yeast over other non-desirable micro-organisms. In the first few days, feed it 2x daily. Keep at room temp. When it is reliably DOUBLING in size (not just getting bubbly), you can use it to raise a loaf of bread. I keep my starter culture at about 2/3 cup volume...if i need more, I feed it more. When not being actively fed & used to bake bread, I keep it in the fridge.
You can also freeze an active culture if you aren't going to use it and don't want to feed it for a while.
We could start a separate sourdough thread, too.
Seriously, you did not make a sourdough starter, because you used commercial yeast. You made a big bucket of pre-ferment, also called a poolish, biga, or various other terms in various languages. It's kind of a "bridge" between commercially yeasted bread and true sourdough: it uses some yeast, flour, water, plus time to create the complexity of flavor missing from "straight dough" bread made quickly with commercial yeast.
Do yourself a favor and stop mixing such giant quantities of preferment unless you're making a whole bunch of bread at once. Don't attempt to get a sourdough culture going with such large quantities, as you should be discarding about 2/3 of the culture each time you feed the sourdough.
Here is a good beginner's guide to sourdough: LINK There are probably more erroneous words written about sourdough (starting a culture, feeding, maintenance, microbiology) than about ANY other bread topic. Lots of complete bullshite, scientific inaccuracy, folklore masquerading as truth, and downright fabrication (some of it perpetrated by people who claim to be expert).
You need flour and water to make a sourdough culture. If you are having trouble getting the culture going, substitute a tablespoon of pineapple juice (canned is fine) for a tablespoon of the water. This creates an immediately acid environment that will preference yeast over other non-desirable micro-organisms. In the first few days, feed it 2x daily. Keep at room temp. When it is reliably DOUBLING in size (not just getting bubbly), you can use it to raise a loaf of bread. I keep my starter culture at about 2/3 cup volume...if i need more, I feed it more. When not being actively fed & used to bake bread, I keep it in the fridge.
You can also freeze an active culture if you aren't going to use it and don't want to feed it for a while.
We could start a separate sourdough thread, too.
Posted on 3/31/20 at 9:59 am to hungryone
Appreciate it 
Posted on 4/5/20 at 9:11 am to mylsuhat
Well, did all my shapes and folds yesterday and the loaf has been proofing overnight. Going to bake the first one at 1:30 today.
I have to say, making a sourdough loaf isn’t as hard as it seems when you read about all the steps you have to do. It’s actually fun doing all the stretch and folds and shaping and whatnot.
I have to say, making a sourdough loaf isn’t as hard as it seems when you read about all the steps you have to do. It’s actually fun doing all the stretch and folds and shaping and whatnot.
Posted on 4/5/20 at 2:21 pm to BugAC
First loaf done. Looks great.
76% hydration. Recipe is from the beginners sourdough bread recipe from theperfectloaf.com
76% hydration. Recipe is from the beginners sourdough bread recipe from theperfectloaf.com
This post was edited on 4/5/20 at 2:38 pm
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