Bread Baking (sourdough)

[rideit]

Think I am improving.




Thanks for the tips!

[rideit]

And the last for the night, 1/2 wheat and 1/2 bread flower

[Skidog]

Not sourdough but got a nice looking one this morning.

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[rideit]

Tried something new, this is rye with caraway, with everything bagel seasoning on top.
And no, I have no idea why it’s upside down, it is right side up in my pics.

[old goat]

Tried something new, this is rye with caraway, with everything bagel seasoning on top.
And no, I have no idea why it’s upside down, it is right side up in my pics.

When your starter is really active the bread will float upside down like that.

[DLD in UT]

Tried something new, this is rye with caraway, with everything bagel seasoning on top.
And no, I have no idea why it’s upside down, it is right side up in my pics.

That would be incredibly tasty as a roll I would guess. Need that crunchy crust and strong topping in every bite. mmmm.

[snoboy]

Today's (slightly blurry - sorry!) production.

A repeat of the cinnamon rolls. Beautifully light brioche this time. No glaze yet.

The loaf was a new recipe. I'm looking for an easy, simple loaf that I can do when I get back to full time work soon. This one has promise. It's simply all mixed at once, then a couple of stretches in the first 1/2 hr. Overnight counter top ferment, and a quick shape and proof in the morning. 1 hr in the fridge while the oven heats up, and presto fresh bread for brunch! It was raised with a week old fridge stored starter and did just fine. Should be manageable to do on my Friday night after work for fresh bread on the first day of my weekend.

Basically this recipe.

[rideit]

That would be incredibly tasty as a roll I would guess. Need that crunchy crust and strong topping in every bite. mmmm.

Well, I got the idea from something I always wanted, but have never seen...a rye everything bagel.
Which would be a ‘roll’, with a loose interpretation! Made a grilled pastrami and Swiss with this bread and Coleman’s mustard...it was ridiculously good.

[~mikey b]

my starter survived a move from 7000’ to 2000’ and being ignored for a month

[rideit]

Ok, kids, so with my rye loaves, I am having a little trouble getting the interior to bake completely without making the exterior too crunchy. Any tips? I tried turning the heat down to 435 and baking 5 or 10 minutes longer, but it didn’t help.
Thanks in advance!

[DLD in UT]

What recipe are you using? I have had some wonderful Rye results and one or two that were like doorstops.

[skaredshtles]

Man... my starter sure is happy these days.

[Sweetbippy]

Finally, after many attempts...a loaf I’m proud to post here.

You all have inspired me to try my hand at baking bread. Cheers!


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[rideit]

Now you gonna get fat, too!

[old goat]

my starter survived a move from 7000’ to 2000’ and being ignored for a month

[

Your starter may have survived but will you?

[~mikey b]

it’s different that’s for sure

[mud]

What is the best flour to use when making a starter if you like really tangy sourdough?

Most of what I've found online says use a rye flour for tang and regular flour for a milder flavor, just wondering how correct this is or if I missed something using my google fu.

[old goat]

I read to use whole wheat flour. I've been using it for my starter and I'm happy with the sourness. I use regular bread flour for the bread.
https://www.culturesforhealth.com/le...urdough-bread/

[mud]

Whole wheat was was the second best choice. I figured the local store would have rye so I could start some tonight but the whole aisle was either cake flour, corn meal or some mix of keto friendly mixes. No rye or whole wheat to be found.

[Sweetbippy]

Celebrating the Solstice with sour dough!
And a side of hard cider.
Cheers!




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[motopsycha]

Duplicate

[motopsycha]

Thought I’d post a recent loaf.[/QUOTE]

[old goat]

Celebrating the Solstice with sour dough!
And a side of hard cider.
Cheers!




Sent from my iPhone using TGR Forums

V for Vendetta. Nice loaf.

[DLD in UT]

What is the best flour to use when making a starter if you like really tangy sourdough?

Most of what I've found online says use a rye flour for tang and regular flour for a milder flavor, just wondering how correct this is or if I missed something using my google fu.

Here's a link for you: https://truesourdough.com/18-ways-to...-or-less-sour/

I had heard the bit about a low hydration starter vs wetter starter affecting sour level.
Longer ferment/proof (esp retarding in the fridge) for sure helps.
The amount of your starter/levain build you use can change it too. If you do a big build and then only use a small part of that for the recipe and discard a bunch, reduce all the weights so you are basically using the full build with just a smidge left over to keep for the next batch. (e.g. if you need 20 g of levain for your recipe, instead of doing a refresh of your starter and having a total weight of say 80g and you discard 60ish, only build up 25 g or so, use the 20 and keep 5 to build off of for the next recipe. The acids develop slower than the yeast, so bigger and more frequent refreshes reduce their influence.)
Finally, I find my loaves develop more of the sour flavor after a day or two. If eaten the day they are baked they have a bit of mild tang, but by day 3 or so you get a lot more of that flavor.

[Tele 'til You're Smelly]

So I have this Kefir to use up and found a recipe to make sour dough with it in lieu of a starter- waddyathink? It suggests baking it in a dutch oven. https://www.rebootedmom.com/quick-ke...-bread-recipe/