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Posted on 9/12/20 at 10:21 am to OTIS2
Been too long since I made a loaf so I made a loaf
This post was edited on 9/12/20 at 10:22 am
Posted on 10/29/20 at 8:54 am to mylsuhat
So i plan on making another loaf either this weekend or next. I want to make this Spelt, Rye, and Whole Wheat Sourdough. My only question, could i make the loafs friday night and bake sunday? Will a longer proofing time in the fridge negatively affect the loaf?
Posted on 10/29/20 at 9:54 am to BugAC
You can add 12-24 hrs to a refrigerated cold rise sourdough with decent results....but the loaf will be noticeably sourer. I’d do a long bulk rise on Fri, and figure a way to shape and refrigerate the shaped loaves on Sat to bake on Sun. At some point, the loaf will not rise as nicely, as the yeast eventually exhausts the food supply, and big, uneven pockets of gas tend to form. Also, overproofed loaf is more likely to fall when you transfer into the baking vessel.
Posted on 10/29/20 at 10:04 am to hungryone
quote:
You can add 12-24 hrs to a refrigerated cold rise sourdough with decent results....but the loaf will be noticeably sourer. I’d do a long bulk rise on Fri, and figure a way to shape and refrigerate the shaped loaves on Sat to bake on Sun. At some point, the loaf will not rise as nicely, as the yeast eventually exhausts the food supply, and big, uneven pockets of gas tend to form. Also, overproofed loaf is more likely to fall when you transfer into the baking vessel.
I'll just have to wait until i have a free weekend. I was worried about overproofing and after reading an article and your comments, i'd rather not chance it, seeing as i don't bake enough anyway.
Posted on 10/29/20 at 1:29 pm to BugAC
like minds.... 2 days ago i started to reinvigorate my starter that i have been starving in the fridge for the past few months. I would only feed it like once a month. Its taking a while to get it back up and roaring.
Im not huge on using alot of whole wheat. I really like a bread flour spelt mix. I quit baking because of the flour shortage. I started when you created this thread and then covid hit and every dimwit in the nation started baking bread.
Im not huge on using alot of whole wheat. I really like a bread flour spelt mix. I quit baking because of the flour shortage. I started when you created this thread and then covid hit and every dimwit in the nation started baking bread.
This post was edited on 10/29/20 at 1:49 pm
Posted on 10/29/20 at 2:46 pm to CarRamrod
quote:
Im not huge on using alot of whole wheat. I really like a bread flour spelt mix. I quit baking because of the flour shortage. I started when you created this thread and then covid hit and every dimwit in the nation started baking bread.
Yeah, i didn't realize that sourdough would be a thing because of Covid. I did manage to find dark rye flour a couple weeks ago. Got whatever they had on the shelf, so i'll be making something soon. The reason i got into this is having some bread at some Restaurants in Tampa and thinking, "I can't get anything like this at home". It's why i started brewing too.
And i've been feeding my starter about once/week since my last loaf. Fed it a couple days ago and that thing took off and tripled in size in a few hours. My AV closet stays about 81 degrees and is perfect for starter fermentation.
This post was edited on 10/29/20 at 2:48 pm
Posted on 7/11/21 at 4:45 pm to BugAC
Made some more sourdough bread again, a little more than 6 months later.
Spelt, Rye, and Whole wheat sourdough with oats
Spelt, Rye, and Whole wheat sourdough with oats
Posted on 7/11/21 at 6:16 pm to BugAC
Hey friend, hows it going buddy?
Posted on 7/11/21 at 6:31 pm to BugAC
Looks great!
Posted on 4/8/22 at 10:03 am to xXLSUXx
Bread Bump
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> > Posted on 4/8/22 at 10:12 am to mylsuhat
My most recent bake.
Posted on 4/8/22 at 10:55 am to Trout Bandit
I would make more if it wasn't a 2 day process, and one of those days required me to be home that entire day to get it done. I love the end result and want to improve, but i really don't have that much time to do a sourdough loaf.
Posted on 4/8/22 at 2:32 pm to BugAC
I have a good system where I feed my starter before work, mix my dough right when I get home and have loaves shaped and in the fridge in 4 hours usually.
Posted on 5/11/22 at 10:44 am to Trout Bandit
So, i may have an issue with my starter. I refed my starter a couple weeks ago, and put it in my AV closet. It's a nice warm, dark area in the house. Well, i forgot about it until about a week later. The starter was sitting in the closet with the lid slightly open. When i remembered what i did, i took it out and smelled it. Smelled quite more sour than what it used to. I put the top back on then put it in the fridge. I was going to see if i could still use it again, so when i went to make another starter feed, i noticed little black specs all over, looking almost like burnt rice. I don't know if these are some bugs that got into the starter and hatched and died or what.
Should i dump the sourdough starter and start a new batch, or pull a portion and use it to start up a new batch?
Should i dump the sourdough starter and start a new batch, or pull a portion and use it to start up a new batch?
Posted on 5/11/22 at 10:46 am to Trout Bandit
quote:
I have a good system where I feed my starter before work, mix my dough right when I get home and have loaves shaped and in the fridge in 4 hours usually.
Would you mind posting your schedule for this? If i could manage it, i'd like to make a lot more bread.
Posted on 5/11/22 at 2:09 pm to BugAC
First off it sounds like you need to determine if your starter is still alive. My schedule is pretty simple. I feed my starter the night before around 8 and then I'll use 25g of that the next morning and mix with 100g water and 100g flour around 7am. Put it in a warm spot and you should have a ripe levain ready to go around 4 or 5(9-10 hours). Mix 1000g flour, 700g water and 200g levain and let it sit for 45-60 minutes. Mix in 20g salt and 50g water and start your folds every 30 minutes. If you start your autolyse at 5, and you start your folds at 6:00 you should be done building strength around 7:30-7:45. Let it bulk ferment for an hour or so and then divide and preshape. Let rest for 15-20 minutes and shape them up and put in the fridge at around 9:15. Bake them the next day when you get home.
This post was edited on 5/11/22 at 2:10 pm
Posted on 5/11/22 at 2:18 pm to Trout Bandit
quote:
First off it sounds like you need to determine if your starter is still alive.
I'm pretty sure it is. I'll feed it today and see what happens.
quote:
My schedule is pretty simple. I feed my starter the night before around 8 and then I'll use 25g of that the next morning and mix with 100g water and 100g flour around 7am. Put it in a warm spot and you should have a ripe levain ready to go around 4 or 5(9-10 hours). Mix 1000g flour, 700g water and 200g levain and let it sit for 45-60 minutes. Mix in 20g salt and 50g water and start your folds every 30 minutes. If you start your autolyse at 5, and you start your folds at 6:00 you should be done building strength around 7:30-7:45. Let it bulk ferment for an hour or so and then divide and preshape. Let rest for 15-20 minutes and shape them up and put in the fridge at around 9:15. Bake them the next day when you get home.
I may do this in the next couple days.
This post was edited on 5/11/22 at 2:19 pm
Posted on 5/11/23 at 10:48 am to BugAC
It's been about a year, but i think i'm going to get back into making bread again. Looks like i'll need to get a new sourdough starter going. I've got plenty of homebrewed sour beer to use like my previous. Either that or i'll get some sourdough starter from whole foods or fresh market
Posted on 5/11/23 at 1:44 pm to BugAC
I'll be happy to share some of mine if you want.
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