161–170 of 208 posts
Earlier quoted context omitted.
My bread has much better flavor if I let the dough sit in the fridge for four days.
I've tried chilling dough but I've found the yeast never fully recovers and just won't give the rise I want in the oven. It's been a source of frustration because everyone else says it works!
On 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…
The extra that gets taken out each night during a feeding is now used to make sourdough pancakes - Refrigerate then warm up when hungry.
I do not see baking temps mentioned, she uses cast iron dutch ovens with lids, something like 15 minutes at 500 degrees, lid on, 15 minutes at 450 degrees lid off, then another 30 or so minutes lid off at 400 degrees. Definitely scored.
She is not available right now to correct me, so be careful if using these steps. Many recipes vary, here is one that is close to what I vaguely remember: http://www.bakersandbest.com/2012/06/10/sourdough-so-simple-...
And she will use no other flour, just King Arthur Bread Flour. Although once in a while she does mix in other types of King Arthur flour, such as Whole Wheat or Rye.
YMMV
Edit: She corrected me: 20 minutes at 500 degrees lid on, 10 minutes at 450 degrees lid on, 15 minutes at 450 degrees lid off. And she said the rising will break the bread unless scored (giving the rise a semi-controlled path).
When I see the biga being made, I know the next day is folding, and the following day the house is going to smell wonderful. :)
Second suggestion is to start with a smaller amount (say 15 grams) and feed double whatever you have with each feeding (equal parts by weight flour and water). Throw out some starter when the feedings get too much (remember you're doubling each time).
The water should be left to dechlorinate in an open container overnight. I have a pitcher with a cloth over it that I keep on a shelf for feedings and making bread.
White flour and lower temperatures will slow down your starter activity (useful at times). Whole grain flours and warmer temps will speed up your starter activity.
Recipe is fine for sure, and I was doing this for a long time, but some time ago I have learned superior way of keeping sourdough. The oft cited recipe asks for feeding it every day and also keeping something like 100% hydration. Remembering to feed it every day is a major hassle for me. My sourdough is a piece of bread dough that is enough to use for my next batch. Basically, after first rise and before I shape my b…
> - no separate feeding, you cut a piece of bread, and you use it as part of next one, This is exactly what I do when making yogurt.
On 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…
https://www.amazon.com/Tassajara-Bread-Book-Edward-Brown/dp/...
while this is an excellent introduction to creating a sourdough starter this doesnt cover oven temperatures, bulk ferment, shaping, or the obvious use of a banneton for final rise. There is every possibility you'll be able to create this starter and still end up with a pancake. The final picture in the link is absurd. The crumb is too wet to do much more than gum up a bread knife and the crust is undefined. in the fi…
On 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…