/ck/ - Food & Cooking

[Anonymous No.11238969]

Help me, /ck/.
The nice nextdoor grandma lady gave me a jar of her 50 year old sourdough culture a few days ago, and she died before she could teach me how to make bread with it.
What am I supposed to do with this stuff?
Any specific recipes or techniques I should use? My cursory googling has me in a bit over my head.

[Anonymous No.11238981]

>>11238969
Instead of skimming through all the Google results at once, try picking one and reading it all the way through, you dumb fucking ADHD addled zoomer

[Anonymous No.11238986]

>>11238969
Leave it out on the step overnight and it turns into bread

[Anonymous No.11238997]

sourdough takes too long to rise. I always add ady. and most bakeries add souring agents to their sourdough as well.

[Anonymous No.11239224]

>>11238969
>The nice nextdoor grandma lady gave me a jar of her 50 year old sourdough culture a few days ago
It's her vaginal yeast, anon.

[Anonymous No.11239231]

>>11239224
Maybe so, but it was good bread when she made it.

[Anonymous No.11239656]

>>11238969
i can help you, anon. first off, you need a kitchen scale. trust me. you can get one for $10 on amazon or at a kitchen supply store.

get a big container (a big quart-sized takeout soup container works fine, or a wide-mouthed glass jar.) put about 50g of the starter in there, then add 100g water. stir it to dissolved, then add 100g of flour (you can use all purpose flour if you want, but bread flour or whole wheat flour is great.)

stir that up, cover it LOOSELY, and then let it rise for a bit. you're gonna want to time how long it takes for your starter to double in size after feeding it. once it's almost doubled, you can just stick it in the fridge (loosely covered) and let it sit for a week if you want, then repeat.

if you want to bake with it, wait until the starter has doubled in size after feeding, and then check out "the perfect loaf." (cont.)

[Anonymous No.11239664]

>>11238969
>>11239656
when you want to bake, here's a good entry-level recipe:

50g sourdough starter at peak (when it has doubled)

500g bread flour

390g+10g water

12g salt

Mix flours and 390g water together into a shaggy dough, let sit (autolyse) 1 hour. Add starter, salt, and additional 10g water, incorporate fully. I do this all by hand, pinching and folding the dough.

Cover and bulk ferment in cool area 8-10 hours, doing stretch and folds every 30 min for the first 2 hours. It’s ready when it’s pillowy and bubbles are starting to form around the edges.

Turn dough out onto a lightly floured work surface. Shape and put into a heavily bowl lined with a heavily floured tightly woven kitchen towel, and proof on the counter until it passes the finger poke test OR in the fridge for a few hours, which is what I did with this one. When you think it’s getting close to proofed, preheat dutch oven in oven at 500F. Score dough and put in covered dutch oven, turn heat down to 450F, bake 30 minutes. Remove lid, bake additional 12-15 minutes or until desired color.

Let cool completely before slicing.

[Anonymous No.11239672]

>>11238969
>>11239656
>>11239664
this is a great intro to sourdough as well
https://www.youtube.com/watch?v=APEavQg8rMw&vl=en

if you don't have a dutch oven, google "how to bake bread without a dutch oven." basically you'll need to find a way to incorporate steam into the first part of baking your bread. the easiest way is going to be preheating a cast iron skillet on a bottom rack in your oven and then pouring boiling water into it when you put your bread into the oven.

[Anonymous No.11239679]

>>11238969
>>11239656
>>11239664
>>11239672

also just google "tartine sourdough recipe" or "flour water salt yeast sourdough recipe." these are two brilliant cookbooks, they're the main popular sourdough cookbooks available (your local library probably has them.)

[Anonymous No.11239704]

>>11239664
Not op here, thanks for the info.
My gf and I are moving from the san francisco bay area soon to a much farther north location and we decided to make a sourdough starter before we leave by collecting yeast from the air.
I screen-capped your post to use it as a reference for when we are making bread with it for the first time.
Here is a picture of my parents dog as a thank you.

[Anonymous No.11239736]

>>11239704
that's a great dog, thank you for sharing it! good for you for getting out of the bay area, hope wherever you go is cheaper and not filled with assholes and human waste on the streets.

try feeding your growing starter a 50/50 mix of AP and rye flour, wild yeast really likes rye flour.

[Anonymous No.11239757]

>>11238981
fpbp

[Anonymous No.11239765]

>>11239656
>>11239664
>>11239672
>>11239679
Thanks a lot, bruv. This is extremely useful.
Hope everything turns out.

[Anonymous No.11239792]

>>11239765
yeah, cheers, no problem. honestly check out the Alex French Guy Cooking vid i linked to, it's super helpful and informative. good luck, and if you make bread please make a post! sourdough is honestly pretty hard to kill as long as you feed it every week or so and store it in the fridge.

[Anonymous No.11239803]

>>11239704
Cool doggo bro

[Anonymous No.11239804]

>>11239704
>>11239765
also keep in mind that a lot of recipes are gonna make enough dough for two loaves — you can just cut the recipes in half to make one loaf of bread, if you want. the timing (both mixing the dough, i.e. bulk fermenting and proofing, as well as bake time) is the same either way.

[Anonymous No.11239843]

>>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.

[Anonymous No.11239849]

>>11239843
Nice

[Anonymous No.11239860]

>>11238981
Here massive asshole, learn how to be civil,especially in bread thread.
>>11239656
>i can help you, anon.

[Anonymous No.11239877]

>>11239757
>fpbp
another useless idiot.

[Anonymous No.11239879]

[Anonymous No.11239901]

>>11239656
>>11239664
>>11239672
>>11239679
>>11239736
>>11239792
>>11239843
Not OP,but anon who post it this >>11239860
So nice of you anon for taking your time and sharing.
Thank you.

[Anonymous No.11239907]

>>11239901
no problem, mate. i'm currently mixing up some fig and walnut sourdough to bake tomorrow, hoping it'll turn out as well as my first try last year (pic related.)

some bakers here helped me when i was first starting to bake bread, especially sourdough, so i'm just trying to return the favor.

[Anonymous No.11239987]

>>11239704
Fair warning- after 30 days it's not going to be San Francisco starter anymore. It'll be a starter based in wherever you are. The yeast will change.

[Anonymous No.11239990]

>>11239907
Oh that bread would go so well with pic related.

I saw many threads about sourdough bread baking here on /ck/ but I think this thread and your posts finally inspired me to start baking as well.
Will save your posts and links and in next few days will get at it.
I have a jar with a culture that friend gave me 3 years ago to make cottage cheese and I just keep in milk and it lives happy life in the fridge.
I do make cottage cheese with it from time to time.

I have that culture (it looks like pieces of jelly) wrapped into a ball in piece of painters paint straining bag and I just put that ball into a gallon of milk
that I pour into a big glass pot and after 2 or 3 days I have thick butter milk with cream on top that I put on the stove top to heat it up a bit
till it forms curds and transfer that thing into a 5 gallon painters straining bag and hang over a pot to collect the whey that I drink for next few days.
After hanging over night the cottage cheese is ready.

I wonder if I can use that culture to make sourdough starter.
Would you have any idea anon?
Tho I would like to keep it wrapped in that paint straining bag since there are many pieces of that 'culture jelly' in it.
That 'culture jelly ball' has size of a big apricot fruit.
What do you think?

[Anonymous No.11240014]

>>11239987
yeah, maybe, but it's the thought that counts. i say SF-anon should go for it, it'd probably be a meaningful piece of memory of their time in the bay area that they can continue to nurture, and each time they bake with it they'll remember when they nursed it into life.

>>11239990
i'm glad i've inspired you, anon! unfortunately, i suspect that a cottage cheese culture is a very different family of yeast and bacteria than a sourdough culture. how do you "feed" your culture?

at the least, you can make your own sourdough starter using flour and water, and then when you go to make bread you can substitute all or part of the water in the recipe with the whey (the liquid you strain out from your cottage cheese.)

[Anonymous No.11240027]

>>11240014
Thanks.
>how do you "feed" your culture?
I just keep it covered in milk in a jar in the fridge.
Yes, I think you are right I need proper bread culture.
My friend has them so I will ask for some to start the process.

OK,using whey to bake bread with sounds like a good idea, it will add an interesting flavor to the bread I think.

[Anonymous No.11240071]

>>11238969
dont make anything with it, if you end up eating it her soul gets transferred to your body

[Anonymous No.11240074]

>>11240027
make a starter (or get one from a friend or a bakery) and give it a go! i imagine adding whey would add some nice tangy sour flavor.

[Anonymous No.11240123]

>>11240074
I can't wait for the smell of fresh baked bread to fill the kitchen and the taste of it next day.
I will get good,really good quality olive oil and some good red wine and dip that bread in oil and eat it sipping on wine.
I don't eat much bread but I buy few times a month fresh sourdough rye bread and do that, but it will be more fun with my own bread.

Cheers and Thanks again...

[Anonymous No.11240130]

>>11240123
Btw, picture is just stock photo, not my table set up...

[Anonymous No.11240161]

>>11240123
good luck!

[Anonymous No.11240238]

https://youtu.be/2FVfJTGpXnU

[Anonymous No.11240246]

>>11238981
wow fuck you unkindly, lesser being.

[Anonymous No.11240264]

>>11240246
Agreed!
>>11239860

[Anonymous No.11240339]

Don't bake it, it will summon the demon King Paimon. That old lady is not who she seems.

[Anonymous No.11240868]

>>11239736
I'm drunk, and on estrogen, this is making me cry it's so sweet. Can you stop being fagots? I'm tryung ti be a faggot in quiet.

[Anonymous No.11241672]

>>11240868
cheers, anon. hope you've sobered up a bit, and good luck with the estrogen!

[Anonymous No.11241975]

visit, or call, the nearest real bakery that likely has experience with sourdough. i bet they would give good advice. im in cali, so we have Boudin in SF, acme in berkeley, semifreddi's, grace baking, cheese board, arizmendi.google them and call them. someone will be passionate about helping you, i swear on my mothers grave.

[Anonymous No.11242827]

>>11241975
Why would bakery help you or even give you sourdough starter ?
They will lose potential customer doing that.
Makes no sense from business point of view.

[Anonymous No.11243150]

>>11241975
>>11242827
honestly most quality bakeries are game to give out a bit of starter, or give some little pointers about baking at home. one customer isn't going to have a huge impact on their business, especially if (like a lot of bakeries) they're supplying to local restaurants or farmers' markets. plus, most people who bake bread at home don't do anything fancy like croissants or pastries or other enriched doughs, so being nice to a customer and giving them a bit of starter encourages goodwill for when they want something fancier (or need multiple loaves.)

[Anonymous No.11243245]

>>11238969
Starter. Flour. Water. Knead. Proof. Bake. Done. Any questions?

[Anonymous No.11243585]

>>11243245
>Any questions?
If you would post something of substance then maybe yes, but not with this nonsense.

[Anonymous No.11243646]

helpful bread anon here, just updating to say my fig and walnut sourdough (with 20% emmer flour) looks great. i'll update with a crumb shot in a bit after it cools.

[Anonymous No.11243652]

>>11243646
goddamn it 4chan, i hate it when you autorotate my images.

[Anonymous No.11244265]

>>11243646
turned out well. next time i'll toast the walnuts before adding them to the dough.

[Anonymous No.11244676]

>>11239672
I wish all food channels were made by this ginger.
What a nice video.

[Anonymous No.11244682]

>>11244265
>not activating your nuts ahead of time
A rookie mistake.

[Anonymous No.11244697]

>>11244676
he's unironically great. this vid is just part of a series which includes how to make a sourdough starter from scratch, it's highly informative!

>>11244682
lmao yeah. i guess toasting them would alleviate some of the slight bitterness of the walnuts, but i don't mind in this loaf — the figs are a nice sweet counterbalance.

[Anonymous No.11244720]

>>11240339
I also enjoyed Hereditary.

[Anonymous No.11244749]

>>11238969
Fuck off, lying manipulative faggot.

[Anonymous No.11244772]

>>11244749
you are just jealous little bitch that nobody likes you and never gives you anything, not even a middle finger,
aren't you lol

[Anonymous No.11244776]

>>11244749
so what? OP wants to learn how to bake sourdough bread. this is a food and cooking board. i'm glad i could help them.

[Anonymous No.11244782]

>>11244265
Nice looking loaf of bread but if there is one criticism I can give is that next time you should spread your nuts more symmetrically.
Right now they are all to the left.

[Anonymous No.11244793]

>>11244782
yeah, that's valid! i'm still working out the distribution of additions during the bulk ferment. it's tough — the walnuts are a bit heavier than the figs and tend to sink towards the bottom. next time i'll do a full pre-shape and bench rest before final shaping, hopefully that'll more evenly distribute the additions.

fwiw, this was just a cross-section of the middle. the 1/4 cross-section slice was more even.

[Anonymous No.11244800]

>>11244793
Lol, all is good anon.
I was just having little fun with nuts positioning (non homo).

Love your posts/advises and pictures.

[Anonymous No.11244829]

>>11244772
Sounds like you're projecting to me. I trade foods on a weekly basis with people I know. Just scored 1/2 liter of honey for a couple bottles of habanero sauce last week.

>>11244776
OP could just ask without adding some stupid bullshit story.

[Anonymous No.11244847]

>>11244800
thanks, anon, i appreciate the kind words. i also appreciate a well-positioned nut (no homo as well, am grill.)

[Anonymous No.11244879]

>>11244829
>OP could just ask without adding some stupid bullshit story.
>>11244829
>I trade foods on a weekly basis with people I know. Just scored 1/2 liter of honey for a couple bottles of habanero sauce last week.
Absolute bullshit fake bragging story. Stop making yourself to look likable. We all know that you are miserable unhappy sour puss unfriendly asshole.

[Anonymous No.11244956]

>>11244879
Hi, OP. Trading sauce for honey is less believable than your story?

>The protagonist is given an ancient substance by an elder who dies before explaining how to use it, so now OP must embark on a quest for answers

Fuck off.

[Anonymous No.11244997]

>>11244956
I'm not the OP you miserable unhappy sour puss unfriendly asshole.

[Anonymous No.11245066]

>>11238981
>Instead of skimming through all the Google results at once, try picking one and reading it all the way through, you dumb fucking ADHD addled zoomer
>>11244956
>>The protagonist is given an ancient substance by an elder who dies before explaining how to use it, so now OP must embark on a quest for answers
Hey you sourpuss, you really feel unloved and therefore you attack and insult everybody just to draw attention to your sad unhappy life you sour ass.
you are an example of waste of oxygen and waste of food nasty asshole.

[Anonymous No.11245265]

>beautiful sourdough down to a science
>even mastered pita and bagels
>still can't make a fucking normal sandwich bread
please help

[Anonymous No.11245276]

Give it away or burn it. Don't bake with it, whatever you do. She gave you cursed dough and if you bake it a demon or spirit will be summoned. If you eat it you'll become a vessel for a being beyond our realm, possibly even your nice old neighbor. This is old european black withcraft. Very dangerous stuff.

[Anonymous No.11245335]

>>11245276
Lol.

[nomynous No.11245393]

>>11238969
Here's my version, to throw into the discussion. To 350g of bread flour add 50g of your starter and 400g warm water. Mix together. (Take out a large spoonful and add it to your starter, stir in, put starter in fridge.) Cover and leave overnight or a bit longer. You will see that this had risen and will have bubbles on top. To this add 350g flour, 7g salt and mix together, you may need to add more water so that you have a quite sticky dough. This will give a dough weighing about 1300g, if it don't, don't worry. Tip this into a greased tin. I use a 3lb loaf tin. The dough will fill about half way up the tin. Cover and leave till the dough has doubled in size, may take 3-4 hours or more. Put into hot oven (230c fan) for 10 mins then turn down to 180c fan for 50 mins. Turn out onto cooling tray and eat once it's cooled. This method does take time, but has little input and gives bread that doesn't have that "tang". The crust will be quite tough and crumb will be quite tight. Keep a note of the recipe and method, and how the bread turned out. From this you can experiment with fillings, I use porridge oats or mixed seeds or cooked grains such as rice. Alter the method to suit. Enjoy and welcome to sourdough bread making. I saw one post about gathering yeast from the local environment, you don't know what you'll get, flies, bird droppings etc. I used organic wholemeal bread flour, to make my starter, mixing a spoonful of flour with 2 spoonsful of water and repeating for the next 5 days. I keep it in a plastic container with a lid, but not shut, in the fridge. There is no mystery about sourdough bread, it's just flour and water, some salt and any flavourings. Oh the "g" is grams.

[nomynous No.11245396]

>>11245265
Use a loaf it sandwich shape tin?