Author Topic: The sourdough thread  (Read 188124 times)

JLee

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Re: The sourdough thread
« Reply #400 on: May 19, 2020, 09:08:12 AM »
I’m quite the newbie, but I’ve been feeding mine much differently. 100 grams of starter gets 100 grams of flour and 100 grams of water. The next day, if I’m not baking bread, I discard 200 grams and feed again. Not that I actually discard it - the discard crackers are too popular.

Yesterday I did start “toasting bread”, and after overnight in the fridge, half the day on the counter, and overproofing it in the pan (oops), it came out with a surprisingly decent looking crumb. I’ll see how it tastes tomorrow. Too full of dinner...

Whoa, 100 grams is a lot - that's nearly a cup each time! Unless my measurements are off... I'm just using a standard sized mason jar to keep my starter in so feeding it with 1 cup each time would be a lot I think.

I'm doing 4 ounces of flour + 4 ounces of water (by weight) each time, which is about 3/4 cup?

geekette

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Re: The sourdough thread
« Reply #401 on: May 19, 2020, 09:17:54 AM »
It works well for me (but I use closer to a quart size jar than a pint).

What I’ve seen recommended is a 1:1:1 ratio, by weight, of starter, flour, and water. I’m sure there are other methods.

jeromedawg

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Re: The sourdough thread
« Reply #402 on: May 19, 2020, 10:07:54 AM »
Ok, I emptied out to have 50g of the "non-viable" starter remaining. Then poured in 50g of *bleached* all purpose flour (I was using unbleached Target brand flour prior to feed) and 50g of bottled water. It's strange - the starter definitely is vigorous in that in nearly doubles probably in several hours and I can see the bubbles but I guess it's still so dense that it just sinks. It also seems to have the right smell. Of course, I don't have a good "benchmark" since this is the only starter I've ever worked with :)

LightTripper

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Re: The sourdough thread
« Reply #403 on: May 19, 2020, 10:24:37 AM »
I think the float test also depends on hydration (see the bottom of this page) - it's not a hard and fast "rule" that it has to float, I don't think.

https://www.theperfectloaf.com/frequently-asked-sourdough-starter-questions/

Scepticism of float test here also:

https://sourdough.com/posts/float-test-starter-or-levain-there-difference

« Last Edit: May 19, 2020, 11:15:36 AM by LightTripper »

jeromedawg

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Re: The sourdough thread
« Reply #404 on: May 19, 2020, 10:42:51 AM »
I think the float test also depends on hydration (see the bottom of this page) - it's not a hard and fast "rule" that it has to float, I don't think.

https://www.theperfectloaf.com/frequently-asked-sourdough-starter-questions/

Scepticism of float test here also:

https://sourdough.com/posts/float-test-starter-or-levain-there-difference

Diana

I think I had read tidbits here and there. All I know is that these past couple instances where I made loaves, and nothing substantially different, the starter never floated. It could have actually been my proofing times though but hard to know since I don't document ore recall every single step. That said, the activity of my starter doesn't seem extremely vigorous - lately it has just been nearly doubling in size and nothing more in a matter of probably 4-8 hours? I actually haven't measured by time, which is something I may ought to consider doing. At some point the starter was nearly tripling in size, so it has definitely 'weakened' - I try to remember to feed the starter kept in the fridge on a weekly basis but I may not be feeding it enough. I have a ton of starter in the fridge and usually just add a couple tbsp of flour and water to it to 'maintain' - not sure if that's OK or if I really should be discarding (at least for the one I keep in the fridge). I'll pour off build-up from the starter I leave out on the counter into that same jar too, so not sure if that is resulting in some sort of hindrance.

LightTripper

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Re: The sourdough thread
« Reply #405 on: May 19, 2020, 11:17:03 AM »
Could it be more about temperatures for your bulk fermentation and rises?

My starter is not super active and to start with I was getting rather dense loaves, but then I started just giving them more time (as our house is pretty cool) and they come out pretty good now, despite a starter that doesn't always float.

jeromedawg

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Re: The sourdough thread
« Reply #406 on: May 19, 2020, 11:23:19 AM »
Could it be more about temperatures for your bulk fermentation and rises?

My starter is not super active and to start with I was getting rather dense loaves, but then I started just giving them more time (as our house is pretty cool) and they come out pretty good now, despite a starter that doesn't always float.

Possibly. For the last couple loaves I bulk fermented them in the fridge overnight - not sure if that was enough time so maybe I ought to try bulk fermenting on the counter instead?

LightTripper

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Re: The sourdough thread
« Reply #407 on: May 19, 2020, 01:08:11 PM »
Yes, my Tartine book says 10 hours at cool room temperature (3-4 if warm), so temperature makes a big difference.  So maybe trying room temperature could help?

I actually wrote out all the times at different temperatures in a table. Although annoyingly for most on this thread, I converted f to C!! Still, may be useful so have included below.

Dogastrophe

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Re: The sourdough thread
« Reply #408 on: May 19, 2020, 01:16:20 PM »
Yes, my Tartine book says 10 hours at cool room temperature (3-4 if warm), so temperature makes a big difference.  So maybe trying room temperature could help?

I actually wrote out all the times at different temperatures in a table. Although annoyingly for most on this thread, I converted f to C!! Still, may be useful so have included below.

I'm a Gen-X Canadian.  I understand room / outdoor temperature in C but cooking temps in F (and not the other way around).

LightTripper

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Re: The sourdough thread
« Reply #409 on: May 19, 2020, 03:01:39 PM »
Weird how these changes work through isn't it?

As a Gen-X Brit I am C for all temperatures, but have a weird mix of miles for long distances and metres for short, and stones for big weights but grams/kg for small

Dogastrophe

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Re: The sourdough thread
« Reply #410 on: May 19, 2020, 03:29:32 PM »
Weird how these changes work through isn't it?

As a Gen-X Brit I am C for all temperatures, but have a weird mix of miles for long distances and metres for short, and stones for big weights but grams/kg for small

I use feet and inch (and mm) for most measurements except long distance when I switch to kms. Speed in km/hr but can work in miles/hr.

Mix of pounds for large weights and grams for small. Stones never took off over here. I usually have to do the conversion to pounds (and kilograms) when I'm watching rugby, although I know that a 20 stone prop is slightly smaller than a tank.

jeromedawg

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Re: The sourdough thread
« Reply #411 on: May 19, 2020, 06:25:44 PM »
It works well for me (but I use closer to a quart size jar than a pint).

What I’ve seen recommended is a 1:1:1 ratio, by weight, of starter, flour, and water. I’m sure there are other methods.

Good news! I emptied it and went 1:1:1 starter:flour:water and at least most of the starter floated after rising pretty decently. I just realized that the 100g measurements you use actually isn't that much at all - I think that's about the amount you'd use for an amount of dough good for 2 loaves right (200-300g of starter)?

geekette

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Re: The sourdough thread
« Reply #412 on: May 19, 2020, 06:40:36 PM »
I've only done one loaf at a time (I'm afraid I already have the "quarantine 15" as it is).

One thing I've learned watching videos is that my dough is much wetter than, well, anyone's!  Must be our humidity.  I'm going to cut back on the water to see if it makes things easier (less sticking to my hands, the tea towels, everything).  At least I'm getting good flavor now!

jeromedawg

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Re: The sourdough thread
« Reply #413 on: May 20, 2020, 01:31:17 AM »
Ok, so I left my dough out to bulk ferment for probably around 5-6 hours at room temp (75-77F) and just popped it in the fridge to slow it down before I shape it tomorrow morning. I need to get to bed, so hopefully it won't be over-fermented by the time I shape it tomorrow. And hopefully I'll get more of a sour flavor out of this due to popping it in the fridge. We'll see... all this experimentation is somewhat tedious.

LightTripper

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Re: The sourdough thread
« Reply #414 on: May 20, 2020, 02:10:21 AM »
Good luck!!

Linea_Norway

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Re: The sourdough thread
« Reply #415 on: May 20, 2020, 08:36:05 AM »
Shit! My last two breads are just finished. But during the baking, I forgot to screw back the temperature after 15 minutes. The alarm went off and I did put on a new alarm for another 32 minutes. But I forgot to change the temperature. So now the crust is very, very dark. I will give it a try to cut off the top of the loaves and hope the rest is still edible.

The stupid thing is that something similar happened yesterday. I made a cake amd used a recipe from the internet. I blindøy used the temperature and baking time as described in the recipe and didn't check during the baking and when I started to smell the cake. But apparently my oven is different from the recipe, sonthe crumble crust had started to get black. Luckily it had a thick layer of crumble, so I could pick off all the dark parts and the cake still looked decent.

Edit: I cut off the top of the loaves andvthe insid3 of the bread still looks perfect. Therefore, no more throwing away than the tops.
« Last Edit: May 20, 2020, 10:37:18 AM by Linea_Norway »

jeromedawg

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Re: The sourdough thread
« Reply #416 on: May 20, 2020, 12:39:59 PM »
Ughh, the dough (from Alexandra Cooks) still comes out super sticky for me - I can't seem to get a handle on shaping the high hydration stuff and it gets me super-frustrated as I try to tighten it up and it just sticks to *everything*

I end up dusting the board with flour (probably too much) just to get it somewhat manageable yet it still just deflates and flattens out. Maybe I've gone too long again on bulk fermentation? No idea but I had bulk fermented for several hours last night before popping in the fridge to slow things down. Took it out and let it rest and 'loosen' up for an hour or so before attempting to shape it. The part I'm really getting hung up on is shaping - I don't think it's supposed to be this hard but it is and I'm not sure how to make it easier... UGHHHH

Kmp2

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Re: The sourdough thread
« Reply #417 on: May 20, 2020, 01:17:31 PM »
I got frustrated enough with my high hydration doughs, and high whole wheat dough, that I went back and made a 100% white, with a 50% hydration to see if my 'shaping' skills had improved. They had, the bread was fabulous, with excellent oven rise. I decided to slowly ratchet up my hydration/whole wheat grains to see where I start to lose. I'm now up to about 40% whole wheat, and 70% hydration, and can still get really good shape, but since I like to switch out my grains almost every loaf I make going higher has been a struggle. Some grains would be fine, others not so much.

Also the bulk fermentation really does matter, if it goes too long then your dough is sticky without strength to shape. But my kitchen is cold... so a bulk fermentation of all day is about what I need, the only time I've over bulk fermented was when I put it in a warm oven to speed it up.
« Last Edit: May 20, 2020, 01:29:32 PM by Kmp2 »

jeromedawg

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Re: The sourdough thread
« Reply #418 on: May 20, 2020, 01:28:48 PM »
I got frustrated enough with my high hydration doughs, and high whole wheat dough, that I went back and made a 100% white, with a 50% hydration to see if my 'shaping' skills had improved. They had, the bread was fabulous, with excellent oven rise. I decided to slowly ratchet up my hydration/whole wheat grains to see where I start to lose. I'm now up to about 40% whole wheat, and 70% hydration, and can still get really good shape, but since I like to switch out my grains almost every loaf I make going higher has been a struggle. Some grains would be fine, others not so much.

Also the bulk fermentation really does matter, if it goes too long then your dough is sticky without strength to shape. But my kitchen is cold... so a bulk fermentation of all day is about what I need.

My kitchen generally ranges between 75-78F in most cases. Not sure how much time that equates to as far as bulk fermentation goes. Maybe I'm giving too much time for the bulk fermentation or something, but I'm also afraid that if I don't go long enough I won't develop the flavor profile either. I think bulk fermenting in the fridge I haven't given enough time the past couple times (prior loaves I bulk fermented for like 10-12 hours then shaped and they were not sour at all and were also quite dense). Maybe I should have just shaped the dough last night but I think I would have had just as hard a time doing that. What is the "texture" supposed to be of the dough at the 'right state' of bulk fermentation when shaping is supposed to occur anyway?

Kmp2

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Re: The sourdough thread
« Reply #419 on: May 20, 2020, 01:34:54 PM »
Have you been doing a window pane test? Generally if your fingers are floured (for high hydration dough) you should be able to pick up a bit, and stretch it out thin so that you can see light through it before it starts to tear. Video's are your friend here. 

I'm in Canada, my bulk fermentation temperature might be that hot for 2 days/year... and I'm not likely baking anything on those scorchers!

jeromedawg

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Re: The sourdough thread
« Reply #420 on: May 20, 2020, 02:16:19 PM »
Have you been doing a window pane test? Generally if your fingers are floured (for high hydration dough) you should be able to pick up a bit, and stretch it out thin so that you can see light through it before it starts to tear. Video's are your friend here. 

I'm in Canada, my bulk fermentation temperature might be that hot for 2 days/year... and I'm not likely baking anything on those scorchers!

I totally forgot to do it this time around. Is it possible to overwork the dough while attempting to shape it? I'm afraid I may have done that...again :(

MaybeBecca

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Re: The sourdough thread
« Reply #421 on: May 21, 2020, 10:39:54 AM »
I've only done one loaf at a time (I'm afraid I already have the "quarantine 15" as it is).

One thing I've learned watching videos is that my dough is much wetter than, well, anyone's!  Must be our humidity.  I'm going to cut back on the water to see if it makes things easier (less sticking to my hands, the tea towels, everything).  At least I'm getting good flavor now!

What's your hydration, if I might ask?  I started close to 80%, had several dense flat loaves that stuck to everything, and backed it up to about 70-72% with good results.

If you find that your dough still sticks at lower hydration, putting water on your hands and tools can help it not to stick.  I've even had success with scoring with a wetted, home-sharpened knife - which is to say it's not the sharpest blade.

jeromedawg

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Re: The sourdough thread
« Reply #422 on: May 21, 2020, 10:57:26 AM »
So my last loaf turned out better than expected but still missing the oven rise. For the life of me I just can't get it right. The flavor was mostly there but the loaf flattened out a lot after the proofing and scoring.

Kmp2

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Re: The sourdough thread
« Reply #423 on: May 21, 2020, 12:42:05 PM »
I would absolutely dial back the hydration (It's ~75% in the alexandra cooks website). There's this one you could try at a 50% hydration. https://www.theclevercarrot.com/2014/01/sourdough-bread-a-beginners-guide/

Even 65-68% (325g of water instead of 375g in a 500g of flour loaf).

75 is pretty tricky, any time I've tried more than about 72% I flip it out of the banneton and it immediately starts to flatten. Getting a tight enough skin to contain it enough to bake... high skill activity.

Another thing that helped my oven rise is I bake the first 20 minutes at 500F, instead of 450... and dial back to 400 with the lid off in my dutch oven. I guessed my oven runs colder.



geekette

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Re: The sourdough thread
« Reply #424 on: May 21, 2020, 01:05:52 PM »
Why the push for super hydrated bread if the lower hydration works fine?

eta:  Nevermind.  I think this site gives me the answers.  Sourdough hydration explained.
« Last Edit: May 21, 2020, 01:14:05 PM by geekette »

CrabbitDutchie

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Re: The sourdough thread
« Reply #425 on: May 21, 2020, 03:57:34 PM »
I am still very much a beginner, I started with 65% hydration, but mostly white flour, on purpose after realizing that lower hydration was likely to be easier (but without all the nuanced information in the link Geekette just posted).

I'm very glad I did now and will probably stick to that for a few more loaves.

I did make a 92% hydration focaccia earlier this week - wow what a difference in gloopy-ness, but the advantage of focaccia is that shaping is completely irrelevant!

Linea_Norway

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Re: The sourdough thread
« Reply #426 on: May 22, 2020, 08:09:33 AM »
I am still very much a beginner, I started with 65% hydration, but mostly white flour, on purpose after realizing that lower hydration was likely to be easier (but without all the nuanced information in the link Geekette just posted).

I'm very glad I did now and will probably stick to that for a few more loaves.

I did make a 92% hydration focaccia earlier this week - wow what a difference in gloopy-ness, but the advantage of focaccia is that shaping is completely irrelevant!

Good idea. I might make a foccacia as well. I have never eaten one made with sourdough.

CrabbitDutchie

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Re: The sourdough thread
« Reply #427 on: May 23, 2020, 06:39:11 AM »
would highly recommend it

Used a recipe from a friend. This was 100g active starter (mine is just a white flour starter), 250g flour (I used about half stronger bread flour - 12.7% protein, half weaker bread flour - 11.7% protein, because that is what I had), 230ml water, 1 tbsp olive oil, 5g salt.

I mixed it all to a gloopy mess then kept mixing for a good few minutes. Did a sort of bulk fermentation till I was ready to go to bed (2.5hrs?) with some attempts at stretch and fold at the start (don't think this is necessary in this case, but I wanted to see how the really wet dough behaved).
dumped into my heavily oiled square baking pan and then, cause I had no idea how long it might take to double, I put it in the fridge overnight, removed it the next morning and didn't bake until the evening (looking back, my room temperature was very much at the cold end last week and I could have happily left the dough out for its final rise. Oh well.

Pre-heat oven to hot - 230C and just before baking dimple (oiled hands) and top the focaccia by drizzling more olive oil and whatever you fancy. I put some garlic slices in some of the dimples and added rosemary and sea salt flakes on the top. Bake until done.

alternatively, for a more precise recipe Maurizio's at the perfect loaf seems good
« Last Edit: May 23, 2020, 07:29:17 AM by CrabbitDutchie »

geekette

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Re: The sourdough thread
« Reply #428 on: May 24, 2020, 09:15:33 AM »
Going the low hydration route was a game changer for me. While I don’t get the deep brown loaf with “ears” and big holes, I get what I want: a boule that tastes good and is useful for sandwiches. I did a half recipe from here, and added a little extra olive oil and some dried rosemary. I’m sure it can be improved, but it was easy and tasty.

CrabbitDutchie

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Re: The sourdough thread
« Reply #429 on: May 25, 2020, 02:57:33 PM »
I think I'm hooked!

Pretty pleased with boule number 2.
It stuck to the tea towel, but I managed to carefully ease it off with just a little deflation. Crumb prettier than the last boule and prettier crust too, got some well spaced decent holes this time! Still very tasty.

Unfortunately I'm now almost out of flour (again!) and there was none in the shop so have just ordered a bulk bag (16kg) from a local-ish farm and mill (about an hour away). It'll hopefully arrive some time this week. Not allowed to get bored/give up after a couple of loaves now!

chicagomeg

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Re: The sourdough thread
« Reply #430 on: May 27, 2020, 12:47:29 PM »
I'm finally making some progress on my sourdough baking; I've been following this thread without chiming in for a while now! I found some videos & recipes at Rosehill Sourdough last week & they've helped a lot, made a pretty nice looking loaf today!

It seems like to go to the higher hydration loaves the shaping basket is recommended. I'm curious how many of you use one & if you have any suggestions where to find it; they're selling for 3x the normal price right now at Amazon!

ETA: Anyone tried using a grill to bake the bread? I got up at 6:30 to run the oven before it got too hot but it still really heats up the house. We have a charcoal and a gas grill but don't have a baking stone, although getting one has been on the list for consideration for a long time!
« Last Edit: May 27, 2020, 01:37:13 PM by mlipps »

Kmp2

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Re: The sourdough thread
« Reply #431 on: May 27, 2020, 04:43:18 PM »
I got our bannetons from a local cooking shop - there were maybe 3 high end places in the city that carried them. You can use a bowl and a really well floured tea towel or linen bowl liner instead though. I never really perfected it though (my dough kept sticking), but maybe because I switched to baskets fairly quickly.

I have never baked loaves on the grill, just flatbread, pitas and pizzas.

and I love the idea of high hydration foccacia.. I've also seen ciabatta done that way.  And many thanks @geekette for the wonderful link on hydration! 

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Re: The sourdough thread
« Reply #432 on: May 28, 2020, 01:34:53 PM »
We've gotten on a nice 2 week rotation.  Day 1: feed starter, stick in fridge.  Day 7: Rather than discard, use the discard as starter #2.  Feed both starters and keep them in the fridge.   Day 14 (Day 1): Use 3/4 of the total to make waffles, biscuits, and bread.  Feed remaining starter and stick in fridge.

We freeze the leftover waffles and biscuits and use them throughout the two weeks as nice additions to our oatmeal and homemade yogurt. 

Now I just need to work on my biscuit gravy :)

geekette

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Re: The sourdough thread
« Reply #433 on: May 28, 2020, 02:02:48 PM »
@x02947 - How do you make those flaky biscuits?!?

I've just been making crackers with the discard.  We don't do waffles or pancakes, but flaky biscuits...

I finally procured a large dutch oven and hope to have a large olive oil and rosemary boule in the next day or two.

turketron

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Re: The sourdough thread
« Reply #434 on: May 28, 2020, 02:09:54 PM »
I made these ones a couple weeks ago and they were pretty good: https://www.loveandoliveoil.com/2020/02/flaky-sourdough-biscuits.html

geekette

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Re: The sourdough thread
« Reply #435 on: May 28, 2020, 03:01:09 PM »
Interesting!  The crackers she mentions are the ones I’m addicted to, so these should be good. Too bad I just turned 400 grams of discard into crackers just today. I’ll have to build up my supply again!

x02947

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Re: The sourdough thread
« Reply #436 on: May 29, 2020, 11:09:20 AM »
@geekette, the recipe that @turketron posted is the very recipe!  For that batch I had to go the "smaller cast iron" route, so they are a bit taller than normal. 

geekette

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Re: The sourdough thread
« Reply #437 on: May 29, 2020, 02:48:38 PM »
I chickened out and bought an enameled cast iron dutch oven, so unfortunately I don't have any cast iron (unless you count a cornstick pan I picked up at a thrift store and used all of once).  I'm hoping that they will do okay on a regular cookie sheet.  Or maybe two sheet pans nested?  Hmmm.

chicagomeg

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Re: The sourdough thread
« Reply #438 on: May 29, 2020, 11:26:51 PM »
I chickened out and bought an enameled cast iron dutch oven, so unfortunately I don't have any cast iron (unless you count a cornstick pan I picked up at a thrift store and used all of once).  I'm hoping that they will do okay on a regular cookie sheet.  Or maybe two sheet pans nested?  Hmmm.

The enameled cast iron should work ok, just leave the lid off.

Dogastrophe

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Re: The sourdough thread
« Reply #439 on: May 30, 2020, 05:40:25 PM »
I chickened out and bought an enameled cast iron dutch oven, so unfortunately I don't have any cast iron (unless you count a cornstick pan I picked up at a thrift store and used all of once).  I'm hoping that they will do okay on a regular cookie sheet.  Or maybe two sheet pans nested?  Hmmm.

I have been baking mine on parchment lined cookie sheets with no issues. 

x02947

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Re: The sourdough thread
« Reply #440 on: June 01, 2020, 09:16:27 AM »
I chickened out and bought an enameled cast iron dutch oven, so unfortunately I don't have any cast iron (unless you count a cornstick pan I picked up at a thrift store and used all of once).  I'm hoping that they will do okay on a regular cookie sheet.  Or maybe two sheet pans nested?  Hmmm.

Yah, after baking with the cast iron and with cookie sheets, and looking at her comments, I think the only reason she uses the cast iron is because It takes longer to heat up, so the bottoms of the biscuits don't get so much heat right away and don't get so crispy/brown.  This definitely falls into the "modify the recipe to whatever works for you" category.  I mostly use my cast iron because it is super well seasoned by now so I just give it a quick dry brushing afterwards and it's all clean. 

MishMash

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Re: The sourdough thread
« Reply #441 on: June 01, 2020, 04:30:46 PM »
posting to follow.  Did my first boule today and it came out a flat mess.  I tried the recipe on the clever carrot and even though it was supposed to be dry it came out wet to me.  Wonder if the water softener has anything to do with it.  Took about 5 hours to double in the oven with the light on.  looked beautiful after the first proof, spread out and flattened when I put it in the dutch oven :-(

geekette

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Re: The sourdough thread
« Reply #442 on: June 01, 2020, 06:49:50 PM »
Is that the low hydration one from the clever carrot?  Did you weigh the flour and water?  That can make a difference.  Other than that, I don't know.

Linea_Norway

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Re: The sourdough thread
« Reply #443 on: June 02, 2020, 02:48:11 AM »
posting to follow.  Did my first boule today and it came out a flat mess.  I tried the recipe on the clever carrot and even though it was supposed to be dry it came out wet to me.  Wonder if the water softener has anything to do with it.  Took about 5 hours to double in the oven with the light on.  looked beautiful after the first proof, spread out and flattened when I put it in the dutch oven :-(

I think that when you after the first poof put it in another form, you'd better let it poof for a second time before putting into the oven.

CrabbitDutchie

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Re: The sourdough thread
« Reply #444 on: June 03, 2020, 09:57:05 AM »
posting to follow.  Did my first boule today and it came out a flat mess.  I tried the recipe on the clever carrot and even though it was supposed to be dry it came out wet to me.  Wonder if the water softener has anything to do with it.  Took about 5 hours to double in the oven with the light on.  looked beautiful after the first proof, spread out and flattened when I put it in the dutch oven :-(

overproofed? undershaped? low protein flour?

I had my first definite overproof at the weekend. Ambient temperature was A LOT warmer than the week before and I hadn't taken that into account enough. It was still tasty and the denser crumb made sandwiches easy ;)
I have high hopes for my current boule, it looks the best to date so far and final rise only took 3.5hours! It's due to get colder again from today. I'm almost starting to wish I lived somewhere with a constant climate, if only for the ease of baking.

Kmp2

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Re: The sourdough thread
« Reply #445 on: June 03, 2020, 10:05:50 AM »
I overproofed both my hamburger buns (yeasted) and my sourdough this weekend :(
It was warm, I left the house and didn't get back as early as I'd hoped... normally my 18C kitchen things would've been fine... but not at 22C!

Everything still tastes good, but the brioche hamburger buns were more like ciabatta, and the sourdough had no oven rise, and is flat with dense tight crumb.



Linea_Norway

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Re: The sourdough thread
« Reply #446 on: June 04, 2020, 04:50:39 AM »
But for poofing times, isn't it just a matter of waiting until the dough has doubled? And if overpoofed, then stretch and fold and poof again?

coffeefueled

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Re: The sourdough thread
« Reply #447 on: June 04, 2020, 05:36:53 PM »
I did it. I started my first starter. Flour is sold out at my local store except for all the odd almond and sweet potato no gluten stuff. I found an old bag of king arthur organic hidden in the back of the pantry that is probably from when my husband and I moved in together. It's old enough to be destined for the trash if it fails as starter, but I figured why not give it a try. I also have some pilsbury AP flour from the last time the store had regular flour in stock. Next costco run I'll stock up on a big bag of bread flour.

geekette

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Re: The sourdough thread
« Reply #448 on: June 04, 2020, 08:05:59 PM »
But for poofing times, isn't it just a matter of waiting until the dough has doubled? And if overpoofed, then stretch and fold and poof again?
I believe the problem with over proofing is that the yeast run out of food, so it can’t rise well.

x02947

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Re: The sourdough thread
« Reply #449 on: June 05, 2020, 09:15:11 AM »
But for poofing times, isn't it just a matter of waiting until the dough has doubled? And if overpoofed, then stretch and fold and poof again?
I believe the problem with over proofing is that the yeast run out of food, so it can’t rise well.

Also, something something overproofing breaks up the gluten strands, I think. 

I'm running into the issue of my starter keeps getting shoved to the back of my fridge, so everytime I take it out it has a solidified (not quite frozen?) layer on top from being kept too cold.