/ck/ - Food & Cooking

>>8027852
What's its name?

>>7898571
No problem.

It's really easy and you can make your own bread instantly. The devil is in the details though, so if you want your crust nice and darkened, your bread nice and fluffy, and your kitchen nice and clean then you never stop learning.

The enthusiasts among us keep a culture of yeasts and lactobacillus, a sourdough starter. It replaces industrial yeast and adds a lot of flavor. But it's a pet and you have to feed it.

I use 1 part whole rye, one part whole wheat, 1 part white wheat, salt, sourdough starter, and some sunflower seeds. Smells and tastes great.

Preheating the oven now.

The starter and whole flours have been resting for a night. Then I put some starter on the side and mixed in the rest, formed a loaf, and let it proof another 2 hours. The pizza stone should be just about hot now. I always run the oven on max which reads 250°C/480°F. 30 minutes should do it but I go by crust.

>>7775481
A quarter per loaf? That isn't bread.

An industrially baked loaf costs about 70¢.
A 'bakery' loaf can run you 2.50, and that's not the artisan kind.

My sourdough rye with sunflower seeds is better than anything I could buy, and I have 20 delicatessen places within 3 blocks. It costs me about 50¢ to make. Add 15 minutes of my time spread over 2 days, and there you are.

Have you ever smelled fresh sourdough rye?

Tinfoil makes you easier to track, dummy.

Hungry little starter

If you camp for more than a night, bring a sourdough starter and some flour.

A dutch oven helps a lot, but you can make a perfectly good oven with just a few larger rocks. Heat the oven with fire inside, then take out the embers and put in the dough. Works better than an electric oven.