/ck/ - Food & Cooking

[Anonymous No.20280557]

Any anons down for a baking/bread thread? There was something a few days ago but it died.
Anyway I'm trying a sourdough starter for the first time. You might remember from the other thread I had it going for literally a day and it was growing crazy fast. I fed it the next day and it kept going. Then yesterday I fed it again and overnight and today it's basically dead. I started it with whole wheat flour and bottled water, basically 2:1 but with a little more water because otherwise it's too dry to even mix properly. When I fed it I kept 2 big Tbsp of the starter and discarded the rest then mixed it with 1/2 cup flour and a little more than 1/4 cup of water, same as before.
Pic related is when it was raging on day 2.

[Anonymous No.20280595]

Hey starter anon,

What does the current starter look like? Normally what I like to do is take my starter out 2-3 days before baking, feed it 50g water 50g flour day 1 & 2 twice a day. Each day I discard half. 6-12 hours before baking I do a 1:1:1 of starter/water/flour 60g each for my leavin (my recipe calls for 175G starter)

Hope that helps

[Anonymous No.20280645]

>>20280595
This is right now. Looked like this since I fed it yesterday evening. I did clean the jar last night before I fed it and put it back in, but I only used hot water. When you stir it in the jar it gets all over the sides and makes a mess.

[Anonymous No.20280649]

>>20280645
Aaaaaaand I didn't attach the pic.

[Anonymous No.20280662]

>>20280645
Yeah I like to do my mixing in my day 1-3 start jar and then pour my 180G leavin into a clean jar for easy observing to know the status of the leavin before baking.

How is your room temp? Are you around 70-80f?

Sometimes you just feed & discard until activity is had. The discard is important since you want a strong starter in a small concentrate. think of having less mouths to feed when you discard.

Personally, I like to do 1:1 ratios for feeding but that's just me.

[Anonymous No.20280690]

>>20280662
Temp stays around 76°F. And yeah, the ratio approaches 1:1 when it's said and done because it feels way too dry otherwise.
I'm thinking today I will just stir it and not discard as much before I mix in more flour.

[Anonymous No.20280704]

>>20280690
gl gl, post update after your next feed. Maybe this flowchart can help?

[Anonymous No.20280764]

>>20280704
what if it bubbles and smells right but doesnt rise?

[Anonymous No.20280857]

>>20280764
From what google is telling me, It seems like you're adding too much water? judging from that OP pic, I dont think those bubbles on the top layer is a good sign. Seems like too much water

[Anonymous No.20280995]

>>20280857
That post above wasn't me. But it's not a bad question. I'm debating the notion of too much water. I gave it a stir and now I think im just gonna mix in a little more flour to feed it and forgo the water for now. We will see what it does overnight.

[Anonymous No.20281003]

>>20280764
It can mean a lot of things but usually it's that the yeast is partially dead so you'll have to let it ferment longer

[Anonymous No.20281114]

>>20280557
I made a thread a couple weeks ago about my bread troubles, I took some anons advice and made sure to use filtered water rather than tap, along with being a lot more careful with proofing my yeast. I also learned that I had been over proofing the dough before, so I've made some significant improvements.

Here's my last loaf, I forgot to score it and I'm still working on forming, but it's actually bread now.

[Anonymous No.20281129]

>>20281114
I remember your thread. Nice work anon. The large voids at the top of the loaf suggest you're still over-proofing (perhaps after shaping?) but it's way better. I'd eat that.

[Anonymous No.20281195]

>>20281129
Yea, I thought it would take longer to proof so I didn't start the oven preheating in time and the stupid electric thing takes like 25 minutes to get to 450. I absolutely have more to learn and iron out but it's encouraging to finally make some progress.

[Anonymous No.20281211]

>>20280595
based laundry room chef

[Anonymous No.20281467]

>>20281211
my man

[Anonymous No.20281495]

I am going to make some dough for pizza tomorrow I reckon
Might try something different than this

[Anonymous No.20281530]

The yeast rises, brother

[Anonymous No.20281552]

>>20280557
>. I fed it the next day and it kept going. Then yesterday I fed it again and overnight and today it's basically dead
it just means the yeast was real active and ate the food available to it dunnit?

[Anonymous No.20281678]

>>20280557
>baking/bread thread?
bread bread or baking bread?
because if baking bread i have some cookies

[Anonymous No.20281794]

Does anyone have a good pizza dough recipe that will be step by step because I'm a retard? I recently got an outdoor pizza oven as a gift and haven't tried any homemade dough. Ideally I would like to make a bunch of dough balls at once and freeze a bunch. Also is there any trick to launching the pie properly, I've gotten stuck on the peel a few times even after dusting it with semolina flour and really fucked them up

[Anonymous No.20282039]

>>20281794
6dl water
1dl olive oil
3g dry yeast
15g sugar
1 kg strong fine flour
20g salt

mix it up in a stand mixer for 15min.
You can freeze what you dont plan to use soon.
If you bake another day put the mixture in a bowl, cover it and leave it in the fridge. Then the day you bake just pizza take it out, form into balls and let them rise for 3 hours while being covered.

Adding 15ml vinegar can make the sides crispier.

My strategy is simply use a lightly floured baking sheet, use a roller to make the ball flat and place it on the sheet. Sometimes I oil the dough, then place sauce and rest of ingredients on the pizza and move the whole thing into the oven.. Then after baking it I move the pizza from the sheet on a plate and place next raw pizza dough on it.

[Anonymous No.20282082]

>>20280557
Made a tasty sweet potato loaf

[Anonymous No.20282272]

Dark focaccia anon I tried your recipe, was in a rush so it didn’t get as dark (going to try again) but the taste was excellent. Unfortunately my hole fingering technique needs work because they scrammed by the time I went to bake.

>>20281114
Great progress, I really like the look of that crust

>>20281678
Ooo yummy!

[Anonymous No.20282461]

>>20281794
300g bread flour
207g water
5g instant yeast
10g salt
10g olive oil
mix all that shit together
knead it if you want (or dont)
oil up the dough ball to keep it from drying out while you let it rise somewhere warm.
you can let it rise as long as you want but I like 2 hours
oil cast iron
put dough in and spread it out.
season it
sauce it
top it
bake it at 550 for 15 mins
wa la
no gay outdoor pizza oven needed

[Anonymous No.20282484]

>>20282272
>fonaccia without any toppings
thats about as sad as reading about the final years of an Alzheimer patients life

[Anonymous No.20282841]

>>20282461
I've seen many people pre-heat their cast iron/pizza stone etc., do you do that too?

[Anonymous No.20282873]

>>20282841
>pre-heat their cast iron
No sir i do not do that.
pic related is the pizza i made last weekend on a whim with what i had in the fridge, normally it gets more toppings. also ignore the neon green glow, its just bad lighting

[Anonymous No.20282878]

>>20282873
Looks yum. How was the bottom? In my experience my bottom is always getting fucked up

[Anonymous No.20282879]

and another one with the same method. this is more of a thicker pizza so if you want a thinner crust just cut down the recipe a bit

[Anonymous No.20282883]

>>20282878
bottom is great. not as crispy as the sides but its done and holds up well. as you can see i turned this slice on its side and it held together

[Anonymous No.20282912]

>>20280557
>>20280645
>>20280649
This is normal, I recently went through the same thing. In the first couple days, it's not a strong yeast culture that's making it blow up, but more of a free-for-all of various microbes. Just keep feeding. It took my starter about two weeks to get a strong yeast culture going.

The initial explosion followed by "dying" is a normal part of the process.

[Anonymous No.20282916]

>>20282912
Wouldn't would agree that discarding half is just as important? Less mouths to feed, so to speak

[Anonymous No.20282928]

>>20282916
Yeah, unless you plan on exponentially growing your starter until it takes over your house

[Anonymous No.20283119]

>>20280557
How do you guys store your bread?

[Anonymous No.20283245]

>>20283119
Slice them into sandwich slices and freeze them.

defrost for 5-7 minutes at 375F

[Anonymous No.20283320]

>>20283245
Or 20 seconds in the microwave

[Anonymous No.20283324]

>>20283320
I prefer crunch in my bread. Toaster oven results give the closest outcome to freshly baked bread

[Anonymous No.20284196]

>>20282912
This makes sense. And it's how I'm going to approach it. Fed it yesterday and used less water. No activity overnight or today. Pic related. Gonna just feed it again like normal, somewhere between 1:1 and 2:1. I'm positive that I'm overthinking this. Any opinions on what the consistency of the starter should be like? 2:1 flour to water makes like almost a dough and it's difficult to stir and incorporate the flour, honestly. But then 1:1 will give you a thin, almost pancake batter that you can pour. So I tried to stay in between.

[Anonymous No.20284301]

>>20284196

1:1:1 gives me a slightly viscous starter. It's not runny & often times I would have to scoop the remaining amounts into the bowl when preparing to bake.

picrel is my levain 1:1:1 water/bread flour/starter that i started 1 hour ago. Will post the activity about 4-5 hours from now

[Anonymous No.20284437]

How many days does it take to get sourdough to be made?

[Anonymous No.20284757]

>>20284301

wow only 2.5 hours... seems like I've been summoned to MAKE MY LOAF

>>20284437
I like to overnight ferment my loaves for proofing. so 1-3 days

[Anonymous No.20284784]

>>20284757
Yeah that's the same thing mine did day one and two. Day three was the problem.

[Anonymous No.20284869]

>>20284784
Is your starter old? Mine's been a stronk boi for a while. I've fed it a different flour this time as its levain and it seems to really like it

pic rel showing my water between 95-105F with my ripe starter wisked in before pouring in the flour mixture. I find this method way less messy (still sticky) & incorporates my starter evenly.

45 min then I add my 18g of salt

[Anonymous No.20284965]

>>20284869
Salt added, now stretch n folds. 3 sets in 30 min intervals

[Anonymous No.20285142]

What do you guys actually bake the bread in? Some sort of cast iron container?

[Anonymous No.20285376]

>>20285142
Dutch oven

[Anonymous No.20285586]

>>20284965
Results in picrel

[Anonymous No.20285597]

>>20285586
Straight sourdough or adding stuff in?

>>20285142
Dutch oven but often just regular baking pans

[Anonymous No.20285925]

>>20285142
"Custom" dutch oven like pic related because I want to make batards and not just round bread.
Otherwise I use a baking steel and lotsa steam.

[Anonymous No.20286015]

>>20280557
>craving bread at midnight
>do 1 part water 1 part flour
>realize I have no yeast and the store's closed
>panic
>throw some vegeta, pepper, salt into the mix
>it's almost better than the bread I usually make with yeast
Huh. I never really thought about it but bread doesn't really get a lot of experimentation does it. It's just different ratios and variations on yeast flour water and salt. What if I mixed some tomato paste into the dough? Or sauces like bolognese, pesto, tuna salad? Or maybe even hard debris like potatoes? Rice? Pasta? The possibilities are endless.

[Anonymous No.20286266]

>>20284965
Afterwards we split in half, preshape, rest for 30min, then place into proofing basket for to proof overnight

picrel: Final shaping. Pinch and folds on the top to keep it tense and in shape

Will report back with results in about 8-10 hours
>>20285597
No inclusions. Just bread

[Anonymous No.20286301]

>>20284196
So I fed it last night about 1:1 with wheat flour. I cleaned the jar, no soap, just hot water. That was 16 hours ago. No real bubbling or activity at all. Just gonna keep up this regimen. Could cleaning the jar be a mistake? I tend to believe not since I had great activity day one after I initially cleaned the jar with bleach. Pic related is right now.

[Anonymous No.20286313]

>>20286266
good luck. I gave up on sourdough because planning my day around a loaf just doesn't work for me

[Anonymous No.20286317]

>>20286313
ty.

Def took several attempts to understand the process, everything from the starter to bulk fermenting, to shaping etc.

But man... it really is satisfying seeing that perfect loaf after all that time making it.

[Anonymous No.20286773]

>>20284196
I've had no issues using 1:1

[Anonymous No.20288173]

>>20286266
MOMENT OF TRUTH INCOMING

[Anonymous No.20288202]

>>20288173
BE PREPARED

[Anonymous No.20288243]

>>20286015
>>throw some vegeta

What was it's power level? That is critical in the baking process

[Anonymous No.20288296]

>>20288202
My debut loaf for a new coffee shop that is going to sell my bread (if there is demand).

I think this loaf will gather some interest. Wish me luck

[Anonymous No.20288362]

>>20288243
Two toddlers' worth.

[Anonymous No.20288520]

>>20288296
why would a coffee shop want to buy your bread when theres baking factories that sell breads to hundreds of clients

[Anonymous No.20288632]

>>20288296
final crumb shot to confirm quality

>>20288520
Because it's a small town coffee shop that supports other local communities and businesses within the area. The place primarily sells coffee, it's not known for bread or baking. But people in this town have the money to purchase locally made things at premium prices due to their homemade authenticity. As opposed to some goyslop bread factory

[Anonymous No.20290211]

>>20286301
We're back in action, boys. Fed it Friday night, as I posted, then left it alone all day yesterday with no activity. Woke up this morning to some nice bubbles and rising. Pic related. I bought rye flour yesterday. Gonna feed it today, should I use the rye? Should I do 50/50 rye and wheat?

[Anonymous No.20290288]

>>20290211
Good shit bro

In my experience, rye definitely is a super strong flour and will almost always double in size. 50/50 isn’t a bad idea. Don’t forget to discard some. You want a strong concentrated starter so you can have a confident levain

[Anonymous No.20291725]

don't die on me bread thread. this is the only thread about actual food and cooking alive right now

[Anonymous No.20292008]

>>20290211
Fed it today around 2 with 50/50 wheat/rye and 1:1:1 ratio and this is where it's at about 7 hours later. Starting to make lots of nice little visible bubbles on the sides.

[Anonymous No.20292044]

>>20292008
yooo thats a FAT rise

You are now compelled to bake something

[Anonymous No.20292050]

>>20292008
can you please learn to rotate your photos or at least turn your camera so that it orients correctly?

[Anonymous No.20292055]

Made this sourdough today

[Anonymous No.20292067]

>>20292055
very nice (:

Slice it open and show crumb

[Anonymous No.20292072]

>>20292050
I think this is a wierd bug with posting on your smartphone. Happens to me at least from >>20290288

[Anonymous No.20292075]

>>20292072
turn your phone 90 degrees counter clockwise

[Anonymous No.20292084]

>>20292055

[Anonymous No.20293310]

>>20292075
You're retarded. We obviously upload the pictures in portrait. When uploaded it makes it landscape

[Anonymous No.20293314]

>>20292084
Cozy crumb, fren

[Anonymous No.20293318]

>>20293310
You want to fight you fucking faggot?

[Anonymous No.20293344]

>>20293318
Flag pole. 3pm.

[Anonymous No.20293876]

>>20293344
Why do this? I get decorating and fucking with the outer crust, but this just seems like it makes a really inconvenient shape.

[Anonymous No.20294214]

>>20293876
This was made in October, so it was my attempt at a pumpkin shaped loaf. Just for looks thats all

[Anonymous No.20294245]

I did some brioche burger buns by adding 100g of sourdough starter
I also added dry yeast so it would rise and it worked out alright

[Anonymous No.20295159]

>>20294245
okay but show picture

[Anonymous No.20295558]

>>20294245
post your buns anon

[Anonymous No.20295892]

>>20294214
Understandable, I just saw it and imagined trying to cut sandwich slices from it and hated it.

[Anonymous No.20295972]

>>20295159

[Anonymous No.20296172]

>move to upstate ny from long island
>all the bread is fucking awful
>crust is soft sugar shit even from actual bakeries

how do people live like this, i just want a decent loaf of italian bread that isn't just wonder bread they call italian

[Anonymous No.20296474]

>>20295972
made some donuts out of the same dough
didn't work out as well.

[Anonymous No.20297117]

>>20296172
>italian bread that isn't just wonder bread they call italian
I know exactly the shit you're talking about and I fucking hate it. Do you guys get Turano there? It's pretty much the only good grocery store bread that I've found.

[Anonymous No.20297395]

>>20297117
Turano is awesome. My local Aldi carries it.

[Anonymous No.20298159]

OP here. Starter is just coasting along now. Feeding it steadily. Still doesn't smell real sour. But it does pretty much double within a day after feeding it. Does anybody do the float test with the starter to see if it's ready? Hoping to make my first loaf this weekend.
In the meantime gonna make pan pizza tonight. Made the dough earlier and put it in the fridge for a few hours per the recipe. Just pulled it out to let it warn up again. Hopefully I'll get a nice rise. Did like 10 rounds of folding it before I put it in the fridge.

[Anonymous No.20298484]

>>20298159
I do my float test when I mix my warm water with the starter before i pour the mixture in the flour. like >>20284869