/ck/ - Food & Cooking

>>11500152
gorgeous ears on that loaf!

i've been baking about a year and a half, but have been strictly sourdough for the last year. pic is the first sourdough loaf i baked!

>>11239704
>>11239765
shit, also, if you just want to go super easy and don't have a kitchen scale, use the "no knead sourdough" recipe here. https://cooking.nytimes.com/recipes/1018028-sourdough-no-knead-bread

it's what i used for my first ever sourdough and it turned out great. keep in mind that when it says the sourdough starter should be "fed", that means you should feed it 4-6 hours beforehand so it has doubled in size.

when you're measuring out your flour, don't just scoop a measuring cup into the bag. fluff up the flour in the bag with a fork or spoon, and then gently spoon it into the measuring cup. it'll be a more accurate measurement of flour, and that makes a huge difference.

>>11211969
basically make this! you can halve the recipe to make just a single loaf. you can use regular active dry yeast instead of instant yeast. https://alexandracooks.com/2012/11/07/my-mothers-peasant-bread-the-best-easiest-bread-you-will-ever-make/

you can also easily make this >>11211967 if you don't want to borrow the pyrex dish

>>11211977
yep, nailed it — i have a pretty well organized folder of breads and recipes. i got really into sourdough in the last year, so i've been experimenting with different recipes and processes. this was my first sourdough loaf and i was i was hooked! i'm definitely gonna try baguettes, maybe next weekend.

this loaf isn't ugly! next time, try scoring the top, it'll help it bloom more in the oven.

>>11083396
they're totally fine with it cause it means they can eat freshly baked bread every week :)

>>9709900
smart to go with a rye starter, it's way easier to build and maintain than regular flour-fed starters. keep in mind that your starter might not rise and fall to the same degree when building your starter -- most starters use a 1:1:1 ratio of starter:flour:water, but with rye you might consider using 1:1:1.5

check out the stretch and fold method advocated by chad robertson ("tartine") or ken forkish ("flour, water, salt, yeast"). there's no kneading involved, and it takes a bit longer (hands off, passive time), but the results are delicious. pic related is my first sourdough, i used the tartine method.

>>9592259
Tartine method is also very good. if you don't want to buy the book, here's a recipe from it that i used for my first sourdough bread (pic related)

http://www.karenskitchenstories.com/2017/05/tartine-basic-country-bread.html

>>9590320
you seem mad, OP. maybe chill out and go knead or stretch and fold some dough.