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1
Posted on 1/21/20 at 6:15 pm to BugAC
Bring it with you.
Posted on 1/21/20 at 7:35 pm to KosmoCramer
quote:
Bring it with you
Lol. I just went ahead and made it. I’m going to put it in the fridge when I leave. I’ll be on day 6 when I leave.
This post was edited on 1/21/20 at 7:38 pm
Posted on 1/21/20 at 7:44 pm to BugAC
quote:
Lol. I just went ahead and made it. I’m going to put it in the fridge when I leave. I’ll be on day 6 when I leave.
Posted on 1/23/20 at 7:46 am to KosmoCramer
So i made my starter 2 nights ago. Removed a portion to another jar and fed it again last night. Went to check on it, and the fermentation is pretty damn high. Had a sourdough starter blowoff. I've had this happen many times before brewing beer, where the yeast is aggressive and foams out of the fermenter, so i was pretty pumped to see this in my sourdough starter. Hope i have some nice healthy yeast going by the time i'm ready for my first loaf.
Posted on 1/23/20 at 7:52 am to BugAC
Nice man. Live it up.
Posted on 1/23/20 at 7:57 am to KosmoCramer
quote:
Nice man. Live it up.
Also, did some reading last night. My copy of Flour Water Salt Yeast came in. Really enjoying it so far. Also, watched a chef's table with Nancy Silverton. She's the person that started Labrea bakery, but later sold it, once it got too big, and she no longer was creating the bread, and it was all machines. It's not so much just about bread, but some of her other restauarants/creations. It was pretty interesting nonetheless.
Posted on 1/30/20 at 12:17 pm to BugAC
Bumping this thread to say that Maurizio at the Perfect Loaf just published a nice weekday sourdough baking schedule and recipe. His timing and technique are very similar to what I do: mix levain, let it sit all day; mix dough after work; let it proof, shape & put it in the fridge before you go to bed. Proof overnight in fridge, either bake next AM before work or afternoon after work.
See it here: LINK
See it here: LINK
Posted on 1/30/20 at 1:05 pm to hungryone
Nice. Mixed my pate fermente last night in order to make some Vienna rolls tomorrow.
Posted on 2/5/20 at 7:57 am to hungryone
Update: So i ended up tossing my initial starter. I think my week of absence and thus, the starter being in the fridge for a week at such a young age halted the natural yeast to effectively making the starter useless. I tried to revive it for a week but was getting absolutely no signs of fermentation in the starter. So i decided to make a new starter.
Still using theperfectloaf.com's starter instructions, however, on day 2 (yesterday) instead of using water, i used 125 g of a mixed culture sour homebrew as my liquid. Much more excited about having a part of my homebrew incorporated into my sourdough starters. We'll see how it goes. As of yesterday (before adding the beer) i had a large bloom of activity after day 1 of letting the sourdough starter go.
Still using theperfectloaf.com's starter instructions, however, on day 2 (yesterday) instead of using water, i used 125 g of a mixed culture sour homebrew as my liquid. Much more excited about having a part of my homebrew incorporated into my sourdough starters. We'll see how it goes. As of yesterday (before adding the beer) i had a large bloom of activity after day 1 of letting the sourdough starter go.
Posted on 2/6/20 at 8:14 pm to BugAC
Keep feeding it 2x a day until it will reliably double. Not just get lively, but legit double in size.
I’ve got three loaves of Tartine style walnut bread bulk fermenting right now. Will shape before I turn in for the night, refrigerate overnight, and bake from fridge tomorrow AM. Been baking inside a big GraniteWare turkey roaster with results every bit as good as cast iron.
I’ve got three loaves of Tartine style walnut bread bulk fermenting right now. Will shape before I turn in for the night, refrigerate overnight, and bake from fridge tomorrow AM. Been baking inside a big GraniteWare turkey roaster with results every bit as good as cast iron.
Posted on 2/11/20 at 11:06 am to hungryone
Question:
If I needed to freeze dough in order to bake at a later date, at what stage in the process would it be best to do it? (Let's just say it's a french baguette)
My gut is telling me that it would be best to freeze just after the final shaping. Would this be correct?
If I needed to freeze dough in order to bake at a later date, at what stage in the process would it be best to do it? (Let's just say it's a french baguette)
My gut is telling me that it would be best to freeze just after the final shaping. Would this be correct?
Posted on 2/11/20 at 11:38 am to BlackCoffeeKid
quote:
My gut is telling me that it would be best to freeze just after the final shaping. Would this be correct?
I'm not the biggest fan of frozen dough. To me, it's better to par-bake and freeze. You can reheat the bread & it will be crusty and near perfect.
I've frozen dough after a bulk rise. Divided it into pieces...then you can remove, let it defrost, shape & do the second rise before baking.
Posted on 2/11/20 at 11:57 am to hungryone
quote:
To me, it's better to par-bake and freeze.
Thought about this as well. Glad to know it's worth a shot.
Thanks as always.
Posted on 2/11/20 at 12:20 pm to BlackCoffeeKid
quote:
Thought about this as well. Glad to know it's worth a shot.
90% of the bread I eat is defrosted. I bake in bulk, allow loaves to cool, then slice/split rolls/divide large boules into quarters. For larger shapes/loaves, 15-20 minutes in a 350 oven (direct from freezer) will defrost the loaf and refresh the crust.
Smaller pieces or slices can be toasted from frozen.
Posted on 2/11/20 at 9:44 pm to hungryone
Anybody has ever gone to the Bellegarde Bakery Class?
Or any other bread baking class around Nola?
Contemplating it in order to get me over the learning curve a bit quicker.
Or any other bread baking class around Nola?
Contemplating it in order to get me over the learning curve a bit quicker.
Posted on 2/12/20 at 5:57 am to BlackCoffeeKid
Yes, I participated in one of the first classes at the old location. It was worthwhile, to me, simply to be in the commercial scale baking space and to see how un-mechanized the bakery manages to be. Also was good to be able to shape loaves while under someone’s experienced eye. My class had some pros, and their knowledge was good as well. If you’re an expert home baker, the class might feel too basic (a few friends who have attended had this feedback)....
Posted on 2/12/20 at 6:31 am to hungryone
quote:
If you’re an expert home baker, the class might feel too basic
Definitely not my case
Posted on 2/12/20 at 10:21 am to hungryone
quote:
hungryone
So my starter is on day 8 or 9. I've been feeding it twice a day with 50g dark rye organic and 50g king arthur unbleached white flour, 75g of starter, and 125g 80 degree water.
I don't get a rise and fall anymore, and haven't since the initial feeding. I have signs of fermentation (bubbles) but nothing else. I've gone through 3 bags of the red mill dark rye flour already (to be fair, this is my 3rd starter) and am about to buy my 4th bag. Frankly, i'm tired of feeding this thing twice a day going on 2 weeks now. How do i know when the damn this is ready? Because at this point, i'm about to say to hell with the sourdough bread, and just use the recipes for non-sourdough.
Posted on 2/12/20 at 10:34 am to BugAC
quote:
I don't get a rise and fall anymore, and haven't since the initial feeding. I have signs of fermentation (bubbles) but nothing else.
Welcome to the downside of sourdough. It doesn't always behave the way it's supposed to. PLENTY of people have experienced your exact circumstances: they feed and feed and feed, but the yeast is out-competed by other bacteria (especially leuconostoc). It LOOKS bubbly, but it's not growing significant quantities of yeast.
Don't quit. Feed it today, and replace the water with canned pineapple juice (straight, not a cocktail or a sweetened juice). The acidity of the pineapple juice will "sour" the culture sufficiently to favor yeast over the other wee beasties who have moved into your mixture and are bubbling away. You also introduced who-knows-what with your beer culture....
I didn't discover this--an awesome baking microbiologist by the name of Debra Wink figured this out after a few hundred people testing recipes for a Peter Reinhart baking cookbook all experienced starters that just wouldn't "start". You can read all about it here: LINK
For the record, I bake way way more commercially yeast leavened bread than sourdough. I don't always plan far enough in advance to build my culture into a larger levain, and I bake lots of stuff like brioche and enriched breads that taste great without the sourdough tang. You can make awesome, open-crumbed, rustic loaves using commercial yeast and a long slow rise.
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