Bread!

[Pissy]

Trying to make a sourdough starter. Recipes call for about equal parts by weight water ad flour.

When I do that it's super thick dough. Not a soupy thing I would expect to bubble.  Any insight?  This is day one.  Future days call for more of the same ratio, which I wouldn't expect to turn into a soupy batter.

[khoomeizhi]

yeah, adjust as necessary for the right texture. should be 'liquid and pourable yet thick enough to cling to a spoon' when starting from go.

[Pissy]

Thanks for the info!

Looks like it's working out. Day 3, and I fed it 10 minutes ago.  Starting to bubble already.

[Isabellacat]

i been on a huge blueberry loafcake bread binge lately 

[Jor el]

   Is that like a Pound Cake ?

[Isabellacat]

yes lol 

[MadJohnShaft]

I might get some bread going again - last time I got the no knead bread book and I was baking like crazy and ultimately that's how we found out Julia has Celiacs, cause she almost died, so I stopped baking.

[Pissy]

Does she really have celiacs? Or did she diagnose by internet?  Watch the Air episode of Cooked with Michael Polan free with your streaming Netflix subscription.

I realized that my starter was being fed at twice the ratio it should've. I'm really curious to see how it responds the the proper ratio now.  This is fun for me.

[Pissy]

Starter finally bloomed yesterday.  I let it sit for about 56 hours, then fed it again. 24 hours later... boom!

[Pissy]

[sleestak]

[Pissy]

That was the most basic whit sourdough recipe I found. It worked pretty well.

Whole wheat boule today.  Two of them in fact.

http://www.thekitchn.com/how-to-make-sourdough-bread-224367

[Pissy]

Fail. They didn't rise.  I messed up in the beginning and mixed my starter with municipal water, that I believe has chlorine.  The recipe said if I put the dough in the fridge to rise, it would do so overnight.  It did not.  This morning I put it in the oven with the light on, all day. Nothing. Dead.

[STONER HULK]

[MadJohnShaft]

You can mix yeast with tap water just fine, I'm a homebrewer so I have a pHd in yeast health.

[Pissy]

Yeah, it's only a theory. I have another batch going, and it may show I had no problems, and this bread simply doesn't rise in the same fashion as previous efforts.

I can smell the chlorine in my water though.

[Pissy]

2nd attempt.  It's pretty good. Sour for sure. Crust is chewy and has a ton of tasty character.

It's more dense than I imagined though, and overall seems wetter on the inside than I'd expect. having said that, I ate half of one loaf while the other was baking.  The overall timeline of this recipe is problematic for someone who works 8-5 for a living.

[MadJohnShaft]

It looks fine - do you have a thermapen to test for doneness? 

[Pissy]

I do. I didn't check this though.

[MadJohnShaft]

It looks like the center never got up to temp but the outside looks great - so you're too hot and too short.    Maybe too wet and not enough salt?

[Pissy]

Funny you should mention this.  Ive been home sick with a resp infection and trying to pass a kidney stone. Finished this about 45 minutes ago. Its near perfect.




http://anoregoncottage.com/easy-sourdough-artisan-bread/2/

[stooge]

i totally miss this

too bad they discontinued it

[black]

Discontinued?
On Mars maybe.

https://www.wonderbread.com/

[stooge]

no store in detroit carries it anymore
i asked some staff why and they said it's discontinued and only available in canada
maybe they was bullshittin' me but fact is you can't get it here
i'll check meijers again as the website is listing them as the only ones who carry it but last time i went there they did not have it

[neighbor664]

Hostess made Wonder Bread, Twinkies and some other stuff. They went bankrupt a few years back. 2013? I think Kellogg's and a few regional companies picked up production and kept the name alive.