Author Topic: Sourdough (Read 272299 times)

Natasha · « **Reply #100 on:** April 09, 2019, 09:47:09 AM »

Chery, how do you make a sponge with the starter?

Run Amok · « **Reply #101 on:** April 09, 2019, 03:33:45 PM »

So, I ended up using my starter discard to make make the "no knead" rolls and it was a great addition. They have a great flavor to them, even though they are raised with regular yeast. Kind of a cheater sourdough. Still only making them one day at at a time and the whole point was to make something that would last a couple of days.

CheryG · « **Reply #102 on:** April 09, 2019, 04:54:25 PM »

Sponge:
1C starter, unfed
1C water
1C flour(s)

I let it sit for 6 hours, warm room temp.
Then I add 2.5C flour(s), 2t salt and a splash of something sweet. Sugar, honey or whatever... A little oil if for a more sandwich type bread than a crusty bread. More flour if necessary while mixing, but usually not much.

First rise is usually 2 hours, second rise only takes a half hour or so, I like it a little underproofed going in the oven, so it kind of explodes.

CheryG · « **Reply #103 on:** April 09, 2019, 05:08:03 PM »

Tons of oven spring, still a fine crumb. This had olive oil.

Edited cause pic was probably huge...
http://img.photobucket.com/albums/v328/CheryG/IMG_20190409_164308_757_zpshelfefjk.jpg

diablita · « **Reply #104 on:** April 09, 2019, 05:32:28 PM »

wow, gorgeous (and yuge!)

CheryG · « **Reply #105 on:** April 09, 2019, 05:37:24 PM »

Quote from: diablita on April 09, 2019, 05:32:28 PM

wow, gorgeous (and yuge!)

Is the pic yuge? I can't tell on the phone. I can edit to do a link instead as it looks impossible to resize it.

Natasha · « **Reply #106 on:** April 09, 2019, 05:42:42 PM »

It looks amazing on my phone! Book quality. What kind of pan did you use? How did it get so dark? Mine don’t darken much at all.

CheryG · « **Reply #107 on:** April 09, 2019, 05:45:19 PM »

I used a cast iron dutch oven. Oven not quite preheated to 450 (not intentional), 25 minutes with the lid on, 10 minutes with the lid off, then I dropped the temp to 350 for another... 10 minutes until it thumped hollow.

diablita · « **Reply #108 on:** April 09, 2019, 05:47:52 PM »

it was pretty big. It's fabulous.

Natasha · « **Reply #109 on:** April 09, 2019, 05:50:07 PM »

I’ll try that tomorrow. I’ve been using a convection oven. Maybe that’s why my breads don’t brown.

CheryG · « **Reply #110 on:** April 09, 2019, 06:00:57 PM »

Do you double check your oven temps with a thermometer?

There is also a certain kind of pale that goes along with a bread being overproofed, and that's the trouble I was running into before I went with the sponge method. I still haven't figured out where I was going wrong, it was like the dough never rose, but was overproofed at the same time.

Natasha · « **Reply #111 on:** April 09, 2019, 06:04:54 PM »

No, i wing it. I’ll try the thermometer tomorrow.

Run Amok · « **Reply #112 on:** April 09, 2019, 06:10:22 PM »

You make the prettiest bread, CG! You really should open a bakery.

CheryG · « **Reply #113 on:** April 09, 2019, 07:53:47 PM »

Thank you RA. The masters on thay sourdough FB page inspire me.

CheryG's CBD Bakeree...

Natasha · « **Reply #114 on:** April 09, 2019, 09:59:06 PM »

Quote from: CheryG on April 09, 2019, 07:53:47 PM

Thank you RA. The masters on thay sourdough FB page inspire me.

CheryG's CBD Bakeree...

I want to join!

The groups are all I use facebook for nowadays.

CheryG · « **Reply #115 on:** April 10, 2019, 12:01:09 AM »

How did autocorrect turn the into thay?? Oh geez.

https://www.facebook.com/groups/perfectsourdough/

Those folks are amazing.

CheryG · « **Reply #116 on:** April 10, 2019, 12:02:40 AM »

This dude...
https://www.facebook.com/Josep.Pascual.forner

Run Amok · « **Reply #117 on:** April 10, 2019, 01:07:03 AM »

Here is my dad's insta--he doesn't post often but sometimes he posts his R & D stuff which is pretty fun. I should, of course, just ask him how to make bread. But, what would the fun of that be?

https://www.instagram.com/bassnmando/

CheryG · « **Reply #118 on:** April 10, 2019, 06:41:35 AM »

Following!

RA, I'm sure it thrills him a little when you do ask? I've comw to think of asking someone's advice as being one of the highest compliments one can give.

CheryG · « **Reply #119 on:** April 10, 2019, 08:41:32 AM »

Some good discussion here about inoculation and rise and temps....

http://www.thefreshloaf.com/keyword/inoculation

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Author Topic: Sourdough (Read 272299 times)