Hey, 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!
Carefull for what you wish, might get spaghetti!
Make your own sourdough
141–150 of 208 posts
Re: Make your own sourdough
#142I 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.
It's not a great "engineer's guide" though. My main issue at a glance is it's too linear "Day 7 Add another round of ingredients. Day 8 You are done". it doesn't work that predictably. You have to describe the outcome you're waiting for, it might happen on an earlier day or later. For SW engineers, it's a "while (!ready())" loop, not a "for (day in 1..8)" loop. Maybe it worked that way once for the OP. But it will va…
Also.. 450gr flour needed, but day 1: 100gr flour + 6*50gr makes 400gr in total. Off by 1 error?
Re: Make your own sourdough
#143On 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…
I would suggest to score the bread in the middle before baking. That way you will have a higher rise in the oven.
I did an experiment here: https://www.instagram.com/p/BhERhlnDgdQ
Basically it's like cracks in the surface. At an angle the rise can be much higher.
Re: Make your own sourdough
#144On 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…
These look great!
The thing that blew my mind is that I've tried making various bread products before, with terrible outcomes...my first attempt to make something from the book was with a Poolish and it turned out astonishing; "That is the kind of thing hipsters would pay big bucks for!" - Amanda (my partner)
Re: Make your own sourdough
#145Earlier quoted context omitted.
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…
I would suggest to score the bread in the middle before baking. That way you will have a higher rise in the oven. I did an experiment here: https://www.instagram.com/p/BhERhlnDgdQ Basically it's like cracks in the surface. At an angle the rise can be much higher.
Funny you say this. If you read the particular book we're talking about, he specifically talks about not scoring the bread.
Re: Make your own sourdough
#146On 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…
Ken also has a YouTube channel with some helpful demonstrations for certain methods like turning and shaping, which are harder to convey in text and still photos.
For anyone using his book for the first time, there is an error in the amount of leaven he has you create in the leaven-only recipes. Just make the amount you need for that recipe plus some extra to keep the colony going, you don't need the huge amount it calls for.
Re: Make your own sourdough
#147Hey, 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!
You can also speed up the process and have your bread ready in 1 hour. You just have to kneed the dough way more. When I have guests I use my machine to kneed the dough.
Re: Make your own sourdough
#148while 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…
Thanks for adding pretty much the same things I wanted to say, but doing so better. Getting good at leavened sourdough takes time and practice, but it is absolutely worth the journey. There is a world of variety and frustration and joy and surprise in just flour+water+salt and whatever wild yeast is in your air.
Re: Make your own sourdough
#149As a German, I appreciate this. I don't like the idea of nations, but in cultural terms, bread is one of the best innovations in this country. I always miss high quality bread when going to the US.
It seems like places like the US and UK have swung between extremes: first a long period when beer was nothing but bland macrobrew: Bud light, Heineken etc, and then a growing counter-movement of artisanal craft beer.
Same with bread, Artisanal Craft Sourdough bread is a thing now.
Re: Make your own sourdough
#150Earlier quoted context omitted.
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…
I would suggest to score the bread in the middle before baking. That way you will have a higher rise in the oven. I did an experiment here: https://www.instagram.com/p/BhERhlnDgdQ Basically it's like cracks in the surface. At an angle the rise can be much higher.
Forkish suggests not scoring your bread. From what I understand it can be somewhat of a contentious issue in the bread-baking community.
I've experimented with scoring with mixed results, although I'll admit I don't have the right tool for it and my technique may not have been correct.