Cooking recipe on github top ranked on hacker news.
--RIP HACKER--
Make your own sourdough
131–140 of 208 posts
Re: Make your own sourdough
#132Being a programmer who recently started making sourdough, this is nice to see. But I have to admit that I clicked because I saw Github + sourdough and thought that someone had coded an app to help you track weights and timing!
Re: Make your own sourdough
#133On the topic of bread for a moment: I recently started making my own bread. I bought a book on the topic by Ken Forkish "Flour water salt yeast", and I've fallen in love with the process. The recipes are great, but the first few chapters that cover his journey to making bread, a bit of the science behind it and talking about the less scientific components of what almost sounds like "luck" (Really, just super detailed…
^ 100% agree, that's the best book. It does a great job of explaining the exact reasons, science, and tradeoffs between the critical factors, and you come away with not just instructions, but a deeper understanding of bread and how it really works and why. It's a really great book.
Re: Make your own sourdough
#134Baking is a surprisingly geeky thing to do. While cooking is more about knowing your ingredients and tasting as you go, baking absolutely requires strict adherence to a recipe. I can't actually remember why I started baking bread. But when I first started the product was horrible. I would let the dough rise in a warm place and "make it big" as quickly as possible. For me the rising was just about CO_2 so it made sens…
>baking absolutely requires strict adherence to a recipe nonsense every recipe you know of started life as some cook mixing crap until "it seemed alright" before putting it in a an oven they gauged by hand, eye, or by how long it took to cook some sacrificial dough/food. then eyeballing the bread for when it was done. Bread is especially forgiving, but this holds true for basically all baking too. Even as goddamned f…
Yeah you can easily eyeball breadmaking and get something you can eat, not sure why it has this reputation. Making a cheese sauce is harder than making bread.
Re: Make your own sourdough
#135I find it funny that this is post is popular because the title includes “an engineers guide.” As a hobbyist bread and pizza maker there are so many amazing resources across pizzamaking.com, YouTube and reddit that have years of community input I’m almost insulted that this is more popular.
I agree but I do like the fact that it's written in Markdown and hosted on GitHub. I don't know many recipe books that allow for issues to be raised and that accept pull requests ;)
Nor many that need to ;) FWSY is pretty flawless as a whole work, and much more depth than this.
Re: Make your own sourdough
#136Baking is a surprisingly geeky thing to do. While cooking is more about knowing your ingredients and tasting as you go, baking absolutely requires strict adherence to a recipe. I can't actually remember why I started baking bread. But when I first started the product was horrible. I would let the dough rise in a warm place and "make it big" as quickly as possible. For me the rising was just about CO_2 so it made sens…
>baking absolutely requires strict adherence to a recipe nonsense every recipe you know of started life as some cook mixing crap until "it seemed alright" before putting it in a an oven they gauged by hand, eye, or by how long it took to cook some sacrificial dough/food. then eyeballing the bread for when it was done. Bread is especially forgiving, but this holds true for basically all baking too. Even as goddamned f…
All that eyeballing and intuition comes from experience, though, which is experimentation and learning. That's a pretty geeky process in its own right. And if you're in a commercial bakery, the process is down to a science, with exact weights and temperatures and times. You can also do that at home, and if you do, the results do come out better (or at least more consistent).
Bread has this nice property of being both forgiving and playful, as well as highly optimizable with experimentation. Nice combo.
Re: Make your own sourdough
#137On the topic of bread for a moment: I recently started making my own bread. I bought a book on the topic by Ken Forkish "Flour water salt yeast", and I've fallen in love with the process. The recipes are great, but the first few chapters that cover his journey to making bread, a bit of the science behind it and talking about the less scientific components of what almost sounds like "luck" (Really, just super detailed…
^ 100% agree, that's the best book. It does a great job of explaining the exact reasons, science, and tradeoffs between the critical factors, and you come away with not just instructions, but a deeper understanding of bread and how it really works and why. It's a really great book.
Jeffrey Hamelman's "Bread" is also a great book. He really digs into the science of bread, and he also offers up an incredibly wide variety of techniques that will really expand your repertoire.
Unfortunately, I can't come up with the dough (ha ha) for Modernist Bread...
Re: Make your own sourdough
#138Off on a tangent here but if your ever in Toronto, Canada and you like bread, visit Dimpflmeier http://www.dimpflmeierbakery.com/ or Future Bakery https://www.futurebakery.com/ down the street. Both are Factory Bakeries open to the public and make some of the best Sourdough Rye and bread I've ever had.
Wish we had something like this in TX...
Re: Make your own sourdough
#139Hey, how do I clone source code? All I get are some Markdown files :( I'd like to compile and execute it quickly as I am hungry! Thanks!
Re: Make your own sourdough
#140On the topic of bread for a moment: I recently started making my own bread. I bought a book on the topic by Ken Forkish "Flour water salt yeast", and I've fallen in love with the process. The recipes are great, but the first few chapters that cover his journey to making bread, a bit of the science behind it and talking about the less scientific components of what almost sounds like "luck" (Really, just super detailed…
Second "Flour Water Salt Yeast". I've been baking bread for a few years now following his techniques with great success. He also has a 2nd book called "The Elements of Pizza" that I highly recommend.
I had a similar experience when starting. The process seemed time consuming and complicated, but now I can bake a couple loaves any day of the week with a small amount of planning and little effort/thought.
In both books he provides techniques and recipes for being able to start baking bread and pizzas with little or no upfront investment (some containers, a couple bannetons for bread and a peel + stone for pizzas). The best part of the process is experimenting with your own recipes. Here's a couple shots of some recent loaves and pizzas I've baked recently:
https://i.imgur.com/0cKI4ad.jpg
https://i.imgur.com/iMkzJJB.jpg
