/ck/ - Food & Cooking

They had language back then too. What makes you think recipes back then weren’t just as complex
Git gud

>>17353083
who the fuck eats sourdough, we've progressed beyond that as a species. you can get yeast in the store now, it's pretty cheap. we don't have to live like cavemen and/or people in san francisco any more.

>>17353083
This is the one I have been using. It is pretty simple and makes a pretty good loaf. I am new to the sourdough world as well, have maybe 10 good loaves of experience.

>>17353094
It isn't complex poser

google any starter recipe, it's not hard, just time consuming. Apart from that I would start experimenting with various baguette recipes, because each oven/setup is different, fermenting bread in different climates will vary, etc. I say baguette recipes because there are a lot of them and it's a good place to start for big, irregular bubbles in the bread (high hydration, low yeast dough). There's tons of great no knead-recipes that just sit for a few days

>>17353098
Bitch leave sourdough's name out of your mouth

>>17353151
I don't have to, I don't need to make room for a series of gay dicks

>>17353100
Based, I'll check it out.

>>17353083
In all fairness
A: those people still probably had thousands of hours of training from their relatives
and
B: A lot of it still probably tasted like crap.

>>17353100
did you really take a photo of the computer screen grandpa?

>>17353083
Make sure that your starter is at peak performance and that you use bread flour (12g+ protein per 100g).

>>17353083
Don't overcomplicate it. Here's one that's working for me given the humidity where I live right now.

1) In my stand mixer's bowl, I put
-----230g starter that's doubled in size since feeding
-----600g flour
-----400g warm water
-----18g table salt.
It's okay to get these a little off. I'll believe baking is a precise science the day ovens start maintaining a precise temperature.

2) Mix it with either the paddle or the dough hook until it comes together.

3) Cover and rest overnight.

4) Without deflating it too too much, shape it into a boule and pop it in a banneton. Cover and let it rest while you...

5) Put a dutch oven in the oven and preheat it to 500 F.

6) Turn the boule out onto a big square of parchment paper. Snip or slice some ears. Pop it in the dutch oven.

7) Bake covered 30 min. Then uncovered 10 min.

8) Take it out to cool then enjoy! Really nice loaf.

>>17353083
I started out my mixing 1/2 wheat flour 1/2 bread flour - had about a pound of that

then I took 1.5 ounces of that flour mix with 1.5 ounces of water and mixed and left in a cup, covered.
Next day, take a spoonfull of it and dump it into a fresh 1.5 ounces of flour, 1.5 ounces of water. get rid of the rest of the starter down the drain.

Do that repeatedly for about 2-3 weeks.
It will really smell bad the first few days/week. But it gets less gross smelling over time.

After 2-3 weeks the starter is ready. Once you put a spoonfull into your next 1.5 ounces flour/water, instead of throwing the rest down the drain, you use it in your bread: like instant yeast, dissolve it in the water you'll use for your bread recipe.

look up a few youtube videos. Cooks Country has a nice video of it.

>>17353430
forgot pic

>>17353083
It's just Nips and Anglos wanting to make everything more complex for no good fucking reason and they're the most influential on food and cooking these days (despite having absolutely horrible native cookery).

>>17353094
I watched a Touareg nomadic woman in the desert of Algeria make sourdough. She literally got wet-ass slacked starter from a jar, added a little more flour to some of it, mixed it together with her fingers and slapped it on a rock slab. She then put the slab into a makeshift oven she made earlier and used hay and dung (yes, bitch used actual shit) for the fire's fuel source. No kneading. No measurements. No careful, watchful baking. Not even a bicycle horn. None of that stuff. And it came out great.

>>17354462
Post crumb. Any bread can look ok on the surface.

>>17354462
>wants recipe
>posts recipe

>>17354893
Does anyone know where I can get some authentic dung? I looked all over Kroger, even in the (ugh) international aisle.

>>17354900
You sound dumb enough to fish it straight from the bog.

>>17353083
The high-hydration sourdoughs with airy, open crumbs are actually a very recent phenomenon (think 1970s onward). Although we often think of these breads as having a rustic or "traditional" appearance, historically, bread was very low hydration and tight-crumbed, with the number 1 sought-after trait being a "clean" white appearance.

>>17354969
Also, my anus is bleeding.

>>17354462
what do you think bread is. its just flour water salt and yeast. not that hard

>>17354982
Yeah, but no bicycle horn? How the fuck did she bake bread without a bicycle horn? I call shenanigans.

>>17353083
Sourdough bread sucks anyways.

>>17353404
Baking isn’t an exact science, but your bread has too much salt!

>>17353083
>>illiterate people in huts have been making sourdough bread for literally thousands of years
most bread throughout history wasn't that good. it was usually unleavened too.

>>17353404
Do you let it rest on your counter and bake it early in the morning or do you leave it in the fridge and bake it for lunch?

>>17353301
Why yes I did, sonny! I have my computer upstairs and didn't want to have to consult it the first time I made the recipe. I have since written it down and have it with my baking stuff.

From 8000 BC to 1850 AD bread was dense. People liked it that way. Our taste for airy bread is pretty recent.

>>17355036
Not at all. Try it for yourself.

>>17355154
It rests on the counter overnight and I bake it in the morning if I have time. If I don't have time, I wait and do it when I get home. Apart from dealing with a thin dry skin on top, it's still fine, maybe even better!

>>17353083
Sounds like you need to add (more/fresher) yeast. Letting your starter go sour is no guarantee that you'll get the right kind of critters in the right amount. My current apartment is great for lambics, but my sourdough starters need a bit of attention. My parents' place/childhood home's microbiome was pretty much 99% sourdough thanks to my mom's hatred of pre-made bread, whereas my last apartment could sprout mold on a capful of vinegar in 24h.

>>17353083
Jebbus H. Christmas, Opie.
I got the same exact problem.
I've still got about 20 lbs of flour leftover from the very beginning of the pandemic when I bought 50.

>>17354462
>I watched a Touareg nomadic woman in the desert of Algeria make sourdough
Okay. I figured out her method and I can share it with you here. Make a loaf of bread like every other day for about 25 years straight, eyeballing it every step of the way every time. Congratulations, you can now make good bread with seemingly no effort.

>>17353100
Looks like a good recipe.

>>17353083
Are you using a Dutch oven? I found that preheating one at 500 F for thirty minutes works. It's kind of a bitch getting the dough in but turns out perfect every time.

>>17353083
I used to have the same problem OP. The answer was pretty simple.

First: Be sure to add some extra yeast instead of depending on wild yeast.

Next: sounds like you are using too much flour or not enough water. The dough should be sticky and sticking to your hands. If you can handle the dough without getting it stuck to your hands, you have too much flour, not enough water.

Finally, if you want really big bubbles in there, either kneed it a lot more, or add 1 TBLS of gluten to the flour mixture. The extra gluten will help hold bigger bubbles together.

Not OP.

But

Can I use a large stainless steel pot ibtsteas of a duty oven?

>>17356588
Yes but cast iron works even better.

>>17354462
To your clueless ass it looked uncoordinated and random, but to the expert every step was the result of years of baking experience.

Just like make the dough and let it get stinky then bake it? prove to me this doesn't work!

>>17354462
She used fire instead of a fag electric oven. Fire is hotter.

>>17353100
hey DORK you could have litchrally just googled it
https://www.today.com/recipes/pan-rustico-country-bread-recipe-t188913

>>17356683
Where at all did Anon imply it looked "uncoordinated and random?" The only thing that seemed remotely judgy is the fact the bitch was cooking with literally shit and, 2bh, who among us wouldn't judge bread baked with literal shit?
There's a reason "wood-burning oven" is a thing but "shit-burning oven" isn't, bruh.

>>17356588
I use a pullman pan with a lid

>>17354462
her starter was likely way way better than yours, lives in the desert where its good and warm for fermentation. the oven was also likely way hotter from burning dried shit. sourdough needs hot oven.

>>17356729
>who among us wouldn't judge bread baked with literal shit?
Lots of people who aren't so hung up on shit like you fag

>>17356884
>you WILL eat the poopoo
t. 2girls1cup producer

>>17356729

Dried dung has been used as a fuel source literally since the dawn of time, Anon. You use what you got.

>>17356700
I got it from an ebook I downloaded. No need to get mad :^)

>>17356982
And I've got wood.
But enough about my penis. In the first world, our ovens are electric. No need for poo.

Couldn’t you just take any bread recipe and replace yeast with starter? Just wait until it doubles or whatever, shape, proof again, put in oven when ready. I saw a guy on YouTube using Unfed starter straight from the fridge and it worked wonderfully.

this is a bad thread

>>17357387
Yes, feeding the starter is not necessary. It only makes bread fermentation quicker.

>>17354462
Well have you tried using hay and dung for your cooking fire?

>>17355036

>18g for a whole loaf

Nigga that's nothing
We're not talking about 18g/100g or sth like that.

They also ate tainted grains tripping on ergot and talking to burning bushes and killing each other.

>>17358442

>Not discussing the last season of your fav show on Netflix with your neighbourhood burning bush

>>17356492
>if you want really big bubbles in there, either kneed it a lot more
I get the biggest bubbles from no-knead recipes. Punching down or kneading after the first rise gives me a more even crumb without big bubbles.

>>17356467
To make it easier to get in the preheated dutch oven, turn out your banneton onto a large square of parchment paper. After scoring the dough, lift by the corners of the paper and drop the whole thing inside. No fuss, no muss, no sizzling third-degree burns.

>>17358613
Those dutch ovens with a flat top are really nifty for this. I don't have one but basically you just put the dough on the inside of the lid and cover it with the rest of the thing. Then you don't even need to drop it or "pour" it out when done.

I followed https://m.youtube.com/watch?v=bvd_wma6u3Q recipe and it turned out like I pictures.
Usually I got weT shit in the middle but this was nice and crispy.

>>17356332
>It rests on the counter overnight
I'd love to be able to do this but the climate is just too hot here; it would be hopelessly overblown come morning

>>17355321
Lol. My mom always hand-copies the recipe from her phone before she starts cooking. In her defence, phone screens tend to keep locking. And if you're scaling/converting/substituting any part of an online recipe, you can write down exactly what you're gonna use/do instead of trying to remember. I often feel a bit silly running from the kitchen to my bedroom to consult my PC screen

>>17354900
>>17354993
>>17357372
>>17358503
I love /ck/ humour

>>17357792
I beg to differ

>>17353118
>There's tons of great no knead-recipes that just sit for a few days
cant you just replace kneading for any recipe ever with autolysis/fermenting in friedge for 3 days? since both achieve the same purpose with regards to gluten development

Please help me /ck/

I don’t know how this called in English, but I made a “pre yeast” using 200 gr flour, 100 gr water and 2 gr beer yeast.

After leaving it resting at room temperature 12 hours I added the rest of the ingredients so 300 gr flour, 250 gr water and 8 gr yeast.

I did the math and it’s correct, I now have added the right amount of everything to end with a dough with:

>500 gr flour
>350 gr water (70% hydrated)
>10 gr yeast

The problem is that the final dough is very liquid and sticky and I can’t understand why.

Last time I made the same process without the “pre yeast” thing and had no problems at all.

What the fuck did I do wrong bros? I’m sad.

>pic semi related: my first attempt at bread with the same recipe when it worked

i once made a gorgeous loaf of bread with a dark crust and yellow crumb that was airy and it was basically my perfect daily bread, but i never could reproduce it again

why do i suck so bad at baking

>>17356729
Gives it dat special straw aroma

>>17359248
>What the fuck did I do wrong bros?
Knead it longer. It *should* come together

>>17359450
Ok thanks.
Now it’s resting and it’s super liquid, next time I’ll try.
I hope this won’t fuck the bread up.

>>17357045
What book?

>>17354969
exactly for everyday bread holes suck. only poors ate non white bread.

>>17359248
>The problem is that the final dough is very liquid and sticky and I can’t understand why.
hydrates his dough to 70% and can't understand why it's sticky...

drop it down a notch tard. like 65%

>>17359638
I already written that the previous time I did the same thing the result was different and I didn’t do anything differently except making a pre leavened dough

>>17359650
your dough has too much water. that is why it is sticky. you messed up in the measurements somewhere, or you WAY over proofed it.

>>17359650
also 10g yeast is a bit excessive.

>>17359654
B-but last time it worked :(

>>17359180
At night? Don't you have AC? I was about to suggest making the dough in the morning then baking when you get home from work, but daytime is even hotter than nighttime so that wouldn't work.

What WOULD work is to make the dough then park it covered in your fridge for 24 to 48 hours. (I wouldn't leave it more than two days, though.) All the cold does is slow down the bulk fermentation, which is what it sounds like you need. You'll still develop all the flavors and textures you want, maybe even better!

And yes, you can proof in the refrigerator, too. You'll develop even more of that sourdough tang.

>>17359455
Are you doing any folding?

>>17359718
Yes but not this time, it’s way too sticky.

Now it’s resting on the countertop.

>>17359770
I have a bad feeling brehs

>>17360048
Are you making ciabatta?

>>17360090
Francesini

These were the last batch, they turned out good

>>17360114
And these are these ones >>17360048 cooking

They’re not as good as the previous batch, sadly I fucked up something today.

>>17360121
Done.

Yes, today I fucked up.

Up

>>17353098
sourdough tastes way better

The best bread in Europe.

>>17361846
I LOVE REDDIT!

>>17356753
looks a bit underproofed mate

>>17354905
wouldn't it be peat if you cut it out of a bog?

>>17353083
I find it easier to just make a bunch of bread dough, split it up into loaves, rise for one hour, shape wrap and freeze.
Take one out, thaw in the fridge overnight, rise for another hour on the counter and bake.

>>17362007
It's better than some other messes I've made

>>17356892
you don't eat the poop tard, it gets burned in a ridiculously hot fire, you won't taste shit

>>17353083
Yeasts were more... Robust back then. They've been coddled, much like modern humans
They used to use the yeast from grapes to make mead. Nowadays, you need special brewing yeast to make it palatable.

>>17362451
try cutting the top and steaming the loaf dude

pic sorta related, rye sour vienna loaves from my old bakery

>>17363181
Stop trying to get people to eat the poopoo, you filthy, filthy boy.

You assume that on average the ancient bread was good while its more probable that home made bread was pretty shit most of the time. This is why the "baker" trade has existed since the ancient Sumers realized that buying bread from that one guy who knows how to make it well is better than making a shitty loaf at home.

>>17359248
its called 'sponge' and if you overproof it it fucks with the dough. it should look risen in the bowl but not as if its risen and then fallen again, with the edges clinging to the side of the bowl and the middle sunken.

any 70% hydration dough is going to be extremely wet and sticky, you need good technique to knead it properly, or you can just add a bunch more flour as you knead it.

i would also reccomend you use only 100g of flour for the sponge and save the rest for the dough, having the sponge account for 2/5 of the flour seems like too much.

>>17363477
>try cutting the top and steaming
How's that gonna help it from over rising and sticking to the lid?

>>17359248
Beer yeast is not optimal for baking, you'll get better results with bread/baking yeast

>>17360266
It’s me again.
Today it’s round 2.

>pic related: 65% hydrated dough resting for 6 hours

>>17360266
>Yes, today I fucked up.
Why? Looks fine.

>>17364489
Let dew it

>>17364507
Inside they were dense and a little bit moist, I had a problem with the dough that was too liquid for some reason I still don’t understand.

Today the dough came out perfect.

I’ll see the results in some hours, but thanks.

>>17353083
You forget that illiterate people in huts also basically ate food just to survive and taste was secondary

>>17364525
Baking them

>>17365219
Ready.

>>17365436
Today it was a good day.

>>17365442

>>17365219
>>17365436
>>17365442
>>17365485
Looks good, fren. I wish I could eat one.

>>17365495
Thank you