21–28 of 28 posts
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Does that make much difference? In my experience, the cost of cheese is by far the biggest determining factor in overall cost.
From my calculations, it tripled to cost of a loaf (which granted wasn't overly expensive). I really have no reason to do it any quicker though since I know when I'm about to run out of bread/bagels.
I wonder if adding an I2C CO2 monitor might not also provide some insight into how active the starter is - it could be overkill, though, if CV is already doing a good job.
There's a great blog post[4] about using MQ sensors for "machine olfaction" to monitor things a human would normally smell with their nose. Definitely worth checking out!
[1]https://playground.arduino.cc/Main/MQGasSensors
[2]https://www.sparkfun.com/datasheets/Sensors/MQ-3.pdf
Reminds me of "Sourdough", a novel about a software engineer who becomes a baker: https://www.goodreads.com/book/show/33916024-sourdough
This seems like an appropriate place to plug Sourdough: A Novel, by Robin Sloan (who also wrote Mr. Penumbra’s 24-Hour Bookstore). It's a really delightful read that lovingly satirizes many aspects of San Francisco's contemporary culture while telling the story of a coder turned baker who is on a mission to teach robotic arms to bake bread.
There's nothing arduous about bread making when you use a slow rise. I make bread and pizza dough and bagels several times a week, for couple reasons: a. it's bloody cheap, b. it's damn easy for how good it is. The process is literally stir the ingredients together and put a lid on it for about a day. 8 bagels, 3 pizzas, or a nice loaf of sourdough cost about 27 cents total. Just go down to your local library and get…
While I haven't read it myself, on /r/breadit there's also a lot of love for 'Flour Water Salt Yeast' as well.
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A day seems long? I’ve not noticed any appreciable difference past 3 hours. Curious as to why you leave it this long...
Personally notice a big taste difference, but even if that wasn't there, it's cheaper since you use significantly less yeast.
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Personally notice a big taste difference, but even if that wasn't there, it's cheaper since you use significantly less yeast.
Does the type/quality of yeast make a difference? Maybe I just need to buy better yeast...