Bread - What are you baking today…..
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I had a failure today. My last bake has been hailed by all who tasted it as the best bread they’ve ever had and I wasn’t going to argue. So I took out some starter yesterday evening to make a new levain. Fast forward to this morning and I’m preparing the other ingredients. I take out the levain and there is a mass of brown, beer-like, stinky, liquid on top. It wasn’t like that last time. Can I assume something got in there that shouldn’t have?
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Q. My sourdough starter has dark liquid on top. Did I damage it?
A. The dark liquid is a form of naturally-occurring alcohol known as hooch, which indicates that your sourdough starter is hungry. Hooch is harmless but should be poured off and discarded prior to stirring and feeding your starter. If hooch is forming on your starter regularly, increase the feeding frequency and/or move the starter to a cooler spot (70-85ºF), to slow things down. -
Did anyone here who has an Egg (the BBQ one!!!) tried to bake bread in it? We did Pizza several times on a pizza stone in ours with great results… tihinking about giving bread a try.
I've got a BGE and I've been thinking about this. I feel like it may add some cool flavors to it. If you do it let me know how it goes
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New starter in the works, 100% spelt. I’m essential so still working but why not experiment a bit? This is at day 5 I think?
And this weeks bread, white sourdough with a touch of whole wheat. I’m working through a 50 lb bag of bread flour, so this will probably be the main recipe I make (or others that are predominately bread flour with some added specialty grains) until I can find ap at the stores.
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@neversummer that is all looking trés nice. I need to try some different starters I think. Spelt up next.
My levain for today’s bake is looking better this morning. Rye starter fed with bleached white flour. I’ll be using the same flour on a 10:1 ratio with some «dala» landshvete.
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50gm Levain
50gm Spelt
200gm White
200gm WaterI'm not complainin', just sayin'. I obvs could add more water, but then I'd need to adjust the final dough ingredient quantities, and I am just not advanced enough yet, to go off piste….
For the moment, happily following recipes slavishly...
I got my missing sack of white flour (strong Canadian yesterday), so I now have 3 different types of white. Soon I will do iterative bakes of the same recipe with the 3 kinds of flour and see if I can discern any differences in the end result.
That'll be a novelty for me, as I have not made the same bread more than once yet
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50gm Levain
50gm Spelt
200gm White
200gm WaterI'm not complainin', just sayin'. I obvs could add more water, but then I'd need to adjust the final dough ingredient quantities, and I am just not advanced enough yet, to go off piste….
For the moment, happily following recipes slavishly...
I got my missing sack of white flour (strong Canadian yesterday), so I now have 3 different types of white. Soon I will do iterative bakes of the same recipe with the 3 kinds of flour and see if I can discern any differences in the end result.
That'll be a novelty for me, as I have not made the same bread more than once yet
You should try. I did my wholemeal now the fifth time and it became better each time
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Perfect Crust
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@neph93 looks fantastic and active! Can almost smell it from here…
@giles it looks like Forkishs method ends up at 80% hydration. I used the method espoused by the perfect loaf, which is 100% hydration. https://www.theperfectloaf.com/7-easy-steps-making-incredible-sourdough-starter-scratch/
I’ve used both to get a starter going and think Maurizio’s works better, and uses much less flour in the end(100 total g per feed vs at least 250 g, it hurt to toss that much and I can only make and eat so many sourdough pancakes!). The bread I baked with the Forkish method was definitely flatter. But could just be me. Keep with it and see what you get!
My thought is that Forkish uses more material and less time to get things going, while Maurizio uses less material but more time to achieve the same. I don’t know if that is sound science, but just my idea. -
You're up in Longmont, aren't you @neversummer? How is the altitude affecting your baking?
