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2023-11: Warosu is now out of extended maintenance.

/ck/ - Food & Cooking

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20174823 No.20174823 [Reply] [Original]

I decided to make a new sourdough starter. I think its good to go and it's only been 3 days. I wanna make some sourdough focaccia cause I've been missing the yeasty sourness of sourdough. My overnight risen dough no longer cut it

>> No.20174843

>>20174823
Ive always wanted to try making potato bread.

>> No.20174859

>>20174823
>/blog/ blog thread
kys

>> No.20174874
File: 2.61 MB, 4624x2604, 20240202_180647.jpg [View same] [iqdb] [saucenao] [google]
20174874

>>20174859
Do you like my focaccia? Its half whole wheat

>> No.20174914

>>20174874
>half whole wheat
tranny confirmed

>> No.20174918
File: 117 KB, 500x661, heresy1.jpg [View same] [iqdb] [saucenao] [google]
20174918

>>20174823
No Sourdough in pic?

>> No.20174919

>>20174914
How do you figure?

>> No.20174923

>>20174918
Get your eyes checked horus

>> No.20174938

>>20174918
its front and center lol

>> No.20174946

>>20174823
I had a choice of this last time I setup an order, French baquette or American baquette. What's the difference? I can't think of a better place than here to ask.

>> No.20174953

>>20174946
American will be softer, french is going to be crispy

>> No.20174958

>>20174946
American baguettes are generally just a pencildick italian loaf
French baguettes have a chewier crumb and crackling crust

>> No.20174968

>>20174953
>>20174958
That's why I asked, so will go for French. I only saw American baquette once very recently so was suspect.

>> No.20175097

>>20174918
Rye is always made with sourdough. For baguette it's also common.

>> No.20176288

>>20174823
I cant tell if my sourdough starter is collapsing before I catch it at the peak or if its just not ready yet

>> No.20176297

>>20176288
Its rising pretty fast. I'm shocked at how active it is in just 3 days from scratch

>> No.20176396

>>20176297
please don't use a starter that has only been going for 3 days, you're going to have garbage gluten development if you try to make bread with it. Also is your starter a pure starter with just flour and water, or did you jumpstart it with honey? When your starter is truly ready you're going to have a few hours worth of leeway with getting it at the peak.

>> No.20176410

>>20176396
Ill be feeding it once more to get it large enough to use for breads

I'm fine with having a subpar loaf every once in a while. My starter is water and a blend of flours

>> No.20176413

>>20174946
>baquette
>>20174968
>baquette
it's "baguette" with a g

>> No.20176434
File: 2.93 MB, 4080x3072, PXL_20240204_205912771.jpg [View same] [iqdb] [saucenao] [google]
20176434

>>20174823
I made some yesterday:)

>> No.20176440

>>20176396
>poor gluten development
>because of a young starter
Anon, I think you might be retarded.

>> No.20176444

>>20176434
That bottom looks great but the toppings look kind of sad

>> No.20176447

>>20176444
They were delicious, slightly sweet, slightly crunchy.

>> No.20176558

>>20174859
>>20174914
Kill yourself, bro. You don't belong on this board

>> No.20177222
File: 617 KB, 1200x1600, IMG_20231212_082056.jpg [View same] [iqdb] [saucenao] [google]
20177222

>>20174823
I teach a beginner sourdough class out of my kitchen. I've done four sessions so far this season and one more scheduled.

So far I have taught 19 people how to bake a loaf of sourdough bread.

Pic is a loaf from one of students from December.

>> No.20177389

was in the last thread bitching about my loaves not forming boules. kept it at 70% hydration (well, plus the fairly stiff starter) and it came out great. boule could still use some work honestly but super airy/fluffy with a nice dark crust.

>> No.20177396

>>20177222
Looks decent but I wouldn't pay to learn to make loaves like that

>> No.20177412

>>20177222
What's the reason for scoring the top of a sourdough loaf? Texture? Just aesthetics? Something more practical?

>>20177396
Try reading the whole post before replying.

>> No.20177432

>>20177412
I did. I'm saying you're not a very good teacher.

>> No.20177533

>>20177432
Anon... I'm not that guy. I was asking that guy a question in that very post.

>> No.20177691
File: 131 KB, 823x618, 1680076287342409.jpg [View same] [iqdb] [saucenao] [google]
20177691

Since I haven't seen any real bread ITT yet here you go.

>> No.20177747

>>20177533
Heres your (you) bitch
>>20177691
Looks good. I made that finnish sourdough as well. It was good but not something I'd bake for myself very often

>> No.20178258

>>20177747
Finnish rye sourdough*

>> No.20178270

>>20177389
Ooo nice, glad to hear the perseverance paid off.

>> No.20179013

>>20177396
This was their first loaf. My classes are free.

>> No.20179015

>>20177412
Scoring is how you control the spread and final shape of the loaf.

If you don't score, the loaf will burst and will probably take a shape you don't want.

>> No.20179287

nigger

>> No.20179301

>>20179013
You couldn't pay me to take your class

>> No.20179345
File: 1.98 MB, 2533x3992, 20240206_122249.jpg [View same] [iqdb] [saucenao] [google]
20179345

>>20174823
Soon.
(Several days from now)

>> No.20179354
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20179354

>>20174946
>>20174958
>>20174968
>American baquette

>> No.20181201

>>20174823
I want some bread but I am a prisoner of time. The yeast needs more time than my hunger allows

>> No.20181443

>>20174823
Trying out a very low yeast overnight proof on the counter. Very curious how itll turn out.. if it will even rise

>> No.20181491
File: 2.75 MB, 4624x2604, 20240207_012548.jpg [View same] [iqdb] [saucenao] [google]
20181491

>>20181443
Lets see if this bitch overproofs by morning