Author Topic: Sourdough (Read 85307 times)

diablita · « **Reply #120 on:** April 10, 2019, 09:26:16 AM »

so much food porn

Natasha · « **Reply #121 on:** April 10, 2019, 09:34:09 AM »

I’m checking out the Facebook group now.

Someone recommended an online course on udemy.com. It’s only $10.99, thinking about taking it.

CheryG · « **Reply #122 on:** April 10, 2019, 09:37:24 AM »

Yes! The creator of the page has many Udemy courses. I won a pass to two of them and have taken one. She has a hreat voice and does a good job with them. I've yet to try the method she used- it is a low inoculation "extreme" fermentation, so I have zero opinion as to how well I'll use the info presented, but so far I think she did a great job.

Natasha · « **Reply #123 on:** April 10, 2019, 09:38:39 AM »

I’m glad to hear it. Today the weather is lousy so I’m going to be playing in the kitchen and on the internet.

CheryG · « **Reply #124 on:** April 10, 2019, 10:17:48 AM »

I don't want to really say it because it's probably coincidence, but now that I've switched over to all my bread coming from a starter, my body is feeling pretty wonderful. It's like when I was on the Paleo diet, but even better.

Natasha · « **Reply #125 on:** April 11, 2019, 12:45:51 PM »

I tried your sponge, Chery, and it was a success! Kind of. I got a good rise and it browned nicely. Tastes good. The only problem is that it really stuck to the bottom of my pan, even after oiling it. I was using a gas oven and believe I had the pan too close to the flame.

I also signed up for 2 of the udemy classes.

CheryG · « **Reply #126 on:** April 11, 2019, 09:57:37 PM »

Yay!!!

I usually use a piece of parchment to transfer the dough into the dutch oven or onto my stone, and leave it there for baking. I've never had a problem with sticking, but I also liberally dust the bottom of the loaves as well. With either regular flour or semolina flour.

CheryG · « **Reply #127 on:** April 12, 2019, 06:58:19 PM »

Today, a little bit too much of an explosion...
https://www.instagram.com/p/BwLEryJAcd5/?utm_source=ig_share_sheet&igshid=1ccdr2luj1hvz

Also proofing is a test loaf with folds and I'm going to retard it until tomorrow afternoon.
https://youtu.be/D4RE6usC9c0

CheryG · « **Reply #128 on:** April 13, 2019, 02:09:19 PM »

Good enough! Finally I get a decent result from a fold and retard method.

https://www.instagram.com/p/BwNIVsiAg0S/?utm_source=ig_share_sheet&igshid=14t6fh3spdmiu

Started it at 3pm or so yesterday, folded every hour until 7pm, shaped it, stuck it in the fridge. Brought it out at 5:30am, proofed it until 7:05am, then baked it.

What a PITA. Is yummy tho.

Natasha · « **Reply #129 on:** April 13, 2019, 03:29:36 PM »

Gorgeous!

I've been watching the Make Your Own Sourdough Starter series on youtube, and my starter clearly isn't ready. I thought it was, as it gets bubbly. So it's back on the counter getting twice-a-day feedings. I may sneak in some whole wheat or rye flour tomorrow to get it going faster.

CheryG · « **Reply #130 on:** April 13, 2019, 05:35:46 PM »

But I thought you got a great loaf from it?

Natasha · « **Reply #131 on:** April 13, 2019, 09:39:24 PM »

Quote from: CheryG on April 13, 2019, 05:35:46 PM

But I thought you got a great loaf from it?

Well, I thought it was great but maybe it could be better? My starter isn't doubling, maybe getting a 1.5 rise at best.

Maybe I'll try making another one tomorrow.

CheryG · « **Reply #132 on:** April 14, 2019, 09:00:35 AM »

I don't exactly watch mine all the time, but there are days I suspect that mine doesn't double either. But I'm not consistent with it either. If it has hooch, I feed it. When I feed it I add either an equal amount of food to it, or a bit less, never more. Everything else I do varies.

CheryG · « **Reply #133 on:** April 14, 2019, 09:27:32 AM »

And dayum that test loaf is tasty, lol. Rethinking my aversion to the PITA. If I start at 5pm and bake the following evening, it would work ok.

Run Amok · « **Reply #134 on:** April 14, 2019, 10:45:12 AM »

Chery do you keep your starter in the fridge or on the counter?

CheryG · « **Reply #135 on:** April 14, 2019, 01:25:05 PM »

Fridge. I let it sit for a while on the counter after feeding, then in the fridge it goes.

Run Amok · « **Reply #136 on:** April 15, 2019, 12:25:36 AM »

Natasha-- the recipe I'm following for starter (King Arthur-- shock!) mentioned that really the vigor of your starter is the biggest thing. They suggest feeding every 12 hours until you get reliable doubling w/in 6-8 hours of feeding. That took me about 2 weeks and I switched to rye vs AP flour after the first week. I have been feeding my starter w/ rye and then baking with AP flour which gives it a nice mix of flavors & textures. The whole feeding 2x/day thing is kind of expensive & messy so I'm glad to be bast that stage!

Natasha · « **Reply #137 on:** April 15, 2019, 09:38:42 AM »

I was using the King Arthur starter recipe as well, and just called it good after 5 days and put it in the fridge. It probably hasn’t stabilized. I’m making a test loaf today so we’ll see.

We’re on the boat in the Bahamas and flour is expensive!! I really don’t want to have to feed it twice a day for another week.

Run Amok · « **Reply #138 on:** April 15, 2019, 11:36:19 AM »

It's warm there so I am guessing you won't have to! Where in the bahamas? Honestly, dealing with all of this on a boat sounds like kind of a nightmare!!

Natasha · « **Reply #139 on:** April 15, 2019, 05:02:02 PM »

We are in the Exumas right now. Making sourdough is really common among boaters. I kept talking to people who said they make sourdough bread so figured I’d try it. It’s fun, and we have lots of time to mess around.

My test loaf turned out ok, not great. A little heavy.

I can think of at least three possible reasons it is a little doughy : it’s underproofed; it’s underbaked; or I didn’t do those slashes in the top deep enough.

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Author Topic: Sourdough (Read 85307 times)