/ck/ - Food & Cooking

bermp

>>4915206
>bermp

Thought this thread would be flooded by now with home bread makers.

30 days?? I thought it'd normally be around 5 days or so.

I don't think the sough dough recipe is much different from normal bread making, except you just have to factor in that your starter already has water, and to adjust (lessen) your water compared to normal bread.

You'll probably need to experiment a bit.

>>4915219

Thanks for the reply. I've been doing a bit of research and a lot of people say 30 days for the flavor to mature, I have fermentation after 3 days though.

Most bread recipes call for shit I don't want, like sugar or cornmeal. One of the reasons I want to make my own is that I don't want sweetness or corn in it.

I'll just wait around for a decent recipe.

>>4915243
>30 days for the flavor to mature

I think someone is having you on...
30 days is just way too long. Enough to produce toxins that could put you to bed for days.

>like sugar or cornmeal
Where are you getting these?? Seriously.
Bread is just water, flour (high gluten if you so desire - 10~12%), salt, and yeast.
Yes you can put sugar into it, but there should be enough sugar in the flour (which the yeast eats).

I'm not so versed in bread making, but you need to head to some good forums dedicated to home bread making.

>>4915079
das a beautiful starter OP

>>4915273

The 30 days thing doesn't seem crazy. What do you propose I do with it when it's a week old? Throw it out? The 30 days implies daily feedings. And I made my starter with pineapple juice so the citric acid can fight toxins (look it up, quite interesting).

I just did a quick google for bread recipes, but the ones on page one appeal to the lowest common denominator, hence the sugar and cornmeal.

The forums idea is a good one, thank you. I feel like you're taking the oppositions, when really your view seems to agree with mine.

>>4915277
not mine unfortunately, a google image result. But mine looks very similar.

>>4915273
>30 days is just way too long. Enough to produce toxins that could put you to bed for days.

Troll or retarded, likely retarded.

It'll be good after two weeks and it'll even work after one but you would have to use a little more. Keep it in your fridge, feed it couple spoons of flour and dump a couple spoons of flour into the trash every week and it'll live forever.

Cornmeal is good for sprinkling on an oiled pan so the bread doesn't stick but I'm fine with just a lightly oiled pan and letting the bread get a little dark but never burnt and it won't stick. My baking pan is black like a cast iron pan from making breads and pizzas in it and it's practially nonstick by now.

I just feel out my recipes so you might want to look at some videos first. If this is your first time baking bread, it's most likely not going to come out good. Especially if your first time is with SD. Although you'll probably not shape it right, I would start with a baguette because a boule might not bake all the way through with a first time baker.

You can add sugar, but it'll be for flavor. Yeast don't eat table sugar, you would have to make it into a simple syrup for the yeast to be able to eat it. When I bake a loaf, I start the oven at 450-480 for 15-20 minutes, then drop down to 420 for another 20.

>>4915359
Adding onto this, adding some orange peel or a couple grapes will add some different yeast cultures than what's already in the flour and water (which is what your growing) and will introduce new flavors.
I added a couple raisins to a starter I had going 2 or 3 years ago and it got a really good flowery/citrus smell going that was noticeable in the bread, just make sure to remove them after a week or two and replace them if you want, but you don't really have to. If you replace them periodically, the yeast strain that comes from whatever you introduce should take over the yeast was in the flour/water.

>>4915372
Again, watch a couple videos before you start. I like mixing in my started with some warm water first, then adding that to the flour, salt and sugar.
I hope you realize making SD bread is an investment in time. Expect the spend an hour to an hour and a half preparing the dough, waiting a half hour to autolyze (letting the flour fully absorb the water), then a half hour to an hour before kneading followed by a 4-18 hour wait (which will depend on a lot of things but mostly the strength of your starter, how much you used, and the temperature in your home). After the wait, you'll shape your bread and wait another 2-6 hours (varies because of the same shit).

If you're just looking for the flavor, there's nothing wrong with just adding some SD started to a normal bread recipe IE using active dry yeast but adding starter just for flavor. It won't be as complex and the texture won't be like SD but it will be better than just regular dry yeast, flour and water.
Big thing to remember is it's going to need more salt than you think.

>>4915359
>>4915372
>>4915396

Well, there you go.
A home bread enthusiast.

I'm just an amateur so I'm out of this thread.

Now that I've reread this, I'll make some corrections

>>4915359
>feed it couple spoons of flour and dump a couple spoons of flour into the trash every week and it'll live forever.
I meant dump a couple spoons of starter away. You'll notice a yellow fluid start to appear on top of your starter after a while. That's alcohol. You can throw it away or mix it back in, I switch on and off with that. It'll eventually turn brown, then purple sometimes, then dark grey. Nothing wrong with it as far as I know other than it might be slowing down yeast production.

>>4915372
>make sure to remove them after a week or two and replace them if you want, but you don't really have to.
You don't really have to replace them but you should remove them after a week or two.

>>4915396
>waiting a half hour to autolyze (letting the flour fully absorb the water), then a half hour to an hour before kneading followed by a 4-18 hour wait
You can knead the dough right after autolyzing, you don't have to wait. I just repeated myself there.

A good method for kneading sourdough is to form your dough, then stretch a part and fold it in and repeat stretching and folding until the dough feels a little tight. Then give it a 20-45 mins rest then do it again at least 3 times. This will produce long gluten strands and help bring some air into the loaf (which helps produce open, airy crumbs [crumb is what the inside of a loaf looks like after you cut it])
Something I like to do is start with a runny batter of my ingredients first and use a whisk to whip air into the batter, then folding in flour until the dough forms. This makes a ton of little bubbles that will act as nucleation sites for bigger bubbles to grow and make a more open crumb.

Imagine the ego of the guy that made this

>>4915638
I'd rather just imagine eating that delicious looking bread.

>>4915638

>>4915685
hahah

>>4915638
holy fucking shit

>>4915079
If you are willing to invest some time, get a good book. I recommend The Bread Bible, it has a good range of recipes, information about SD starter care, equipments, kneading, folding, turning techniques etc. as well as technical details about recipes and bread baking.

>>4915638
What's so great about it? It's gotta bunch of wholes in it.

More holes=less bread.

Sweet babby Jesus...

>>4915924

And there's two of them!

>>4915895

you're not even trolling, right?

>>4915895

fill the holes with grape jelly or mayo

>posted all that
>op never replied

>>4917086

OP here, just checked it out, was gone all day (this is a slow board after all). I really appreciate the advice in this thread.

Can you just throw me a quick recipe? Something simple. And after some trail and error (if I stick with it) I will get that bread bible.

>>4916131
that's what your mom said

>>4917279
Ey gurl I got som e grape jelly for you right here, you want to take a look?

>>4915638

if you don't punch down the dough, you get gigantic air holes in the crumb, like so.

>>4917265
Sourdough starter generally takes between 2 and 4 weeks to fully mature. Using it before that time period will result in breads that are weak in flavor and leavening power. In general, once your starter is reliably doubling within 3 to 4 hours of feeding, it's close enough to mature that you can use it. You'll likely soon need to do twice daily feeds for the starter, assuming you leave it at room temp. Once it's mature, feed it in a 1:2:2 ratio (starter:flour:water) when you plan on baking bread. When it has doubled and looks alive and well, you can use it. You'll need to get a feel for your starter as you continue to work with it.

A good recipe to start with is 100% flour, 95% starter, 50% water, and 3.8% salt. In general, I follow the same basic steps when I'm making a lean artisan dough: mix ingredients together into a shaggy mass, let rest 30 minutes, knead till windowpane, bulk ferment till doubled (however long that takes), preshape, bench rest, shape, proof till 1.75x in size, slash, bake, rest. You can throw in a bulk retard in the fridge for up to 72 hours after kneading if you want a bread that is more sour, but be aware that it will very much change the texture of your loaf. Be aware that sourdough takes much longer than most other doughs. I always advise waiting till you've reached a volumetric end-point (doubled or just under doubled) during bulk ferment and proof, rather than a specific time period.

Pic related: it's sourdough.

>>4917378
It's also important to mention that you can bypass the once or twice daily feedings once the starter is mature by keeping it in the fridge. Because I bake 4-6 loaves on the weekends, I don't need daily access to the levain. I'll give it a fresh feed, then cover it and throw it in the fridge. A day before I'm ready to bake, I'll pull it out, let it double, and then feed it a couple times to wake it back up and get it up to the right quantity for the formulation I'm using. Doing this repeatedly does take a toll on the starter, though, so I like to pull it out and give it a week of twice daily feeds at room temp every 3-4 months.

Pic kinda related: also sourdough.

>>4917385
>>4917378

Thank you. That was very helpful!

>>4915638

That bread is about worthless.
>not square
>thick crust
>large holes (mayo oozes through)

0/10 WOULD NOT EAT

>>4918502
please be a troll, pleeease.

>>4915638

>>4917378
Lemme hijack this thread,
Do you use a dutch oven or those la cloche thingies or bake freeform on a stone/sheet.

Thinking about getting something like that but not sure how big of a difference it will make.

>>4918989
I bake on a FibraMent stone, uncovered. The baking cloches seem to work well, though. I've just been happy enough with the results without any additional gear that I haven't had the urge to buy a few.

>>4919387
Yep, pic related look really good, if you can get that on a stone, then no need to complicate things. Thanks anon!

>>4917378
FF
you need to do a video on making a starter and maintaining it. I know there are a ton out there already. But I trust you over anyone else when it comes to bread.

>>4920012
I'll work on it. Starting a sourdough takes so much damn time that I'm not sure I have the focus a longitudinal video like that would take. Maybe after the next section exam.