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Sourdough starter

8,346 Views | 47 Replies | Last: 5 yr ago by tendiesinvesties08
Decay
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11:49a, 4/2/20
AG
Our first bread.

We made a half recipe, which used about 100G of our whole wheat starter (we got a digital scale finally woo).

We forgot to halve the salt amount and water amount for that step, so it's too salty and didn't rise as much. We did 50-50 AP and Whole Wheat.

It's dang salty for sure but I kinda like it as garlic bread. Too salty for butter and jam or kid's pb&j... not that we didn't try.

Next round is the white flour, white flour starter, and the proper amount of ingredients.

All in all, not a failure first try!

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SACR
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In reply to Decay • 12:00p, 4/2/20
AG

Solid oven spring.

Was it a little dense, or airy?
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In reply to SACR • 1:25p, 4/2/20
AG
SACR said:

Solid oven spring.

Was it a little dense, or airy?
Absolutely. Bit too dense, crust very thick. After lunch experiments it's just too salty, I can't eat any more as bread. Figured we'd save it by making it into croutons.
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Ornlu
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In reply to Ornlu • 1:48p, 4/3/20
AG
Ornlu said:
FancyKetchup14 said:
160g of starter for 400g of flour and 230ml of water and 10g of salt

edited to fix water amount, mistyped*
Okay, trying this now. My only substitution is that I only had about 320g of bread flour, so I also used 80g of whole wheat flour. I just got it all combined to do a 30-minute hydrate, then I'll knead it a bit. Here's the rest of the plan:
  • I'll do a bulk fermentation until about 5pm this evening.
  • I'll fold it 5 times (30 minutes apart) between 5pm and 7pm
  • The last fold, I'll shape it for a final overnight rise in the fridge.
  • Tomorrow morning I'll pull it from the fridge, let it come to room temp, and then bake at 375 for 30-40 minutes.

How does that plan sound?


Update! This went very well. It's light, chewy, slightly tangy, not cakey, and well formed. GREAT sandwich bread.



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FancyKetchup14
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In reply to Ornlu • 2:17p, 4/3/20
Decay
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In reply to Ornlu • 2:06p, 4/6/20
AG
That looks awesome! We're proofing our next batch of sourdough and I think we should try something like that. I'm enjoying what we've made but I'm ready to bake something that doesn't take so much effort to chew through... my mouth hurts from getting cut up on these thick hides.

Loaf two tasted better, and had better crumb, but we had a little trouble with the final flour and baking. It looked... a bit off.




But all is forgiven when it makes toast like that:

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SACR
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In reply to Decay • 3:26p, 4/6/20
AG

Gorgeous crumb!!
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FancyKetchup14
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3:09p, 4/12/20
AG
A little Easter Sunday Sourdough action



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FancyKetchup14
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4:42p, 4/16/20
AG
Today's work

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Ornlu
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In reply to FancyKetchup14 • 7:01p, 4/16/20
AG
This weekend's sandwich loaf:
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SACR
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In reply to FancyKetchup14 • 8:26p, 4/16/20
AG

Were you 'gentler' with your Easter loaf than this one?

Not a criticism, just noticed the Easter loaf has a slight tilt to the crumb that suggest it was handled softly and then baked, while this loaf is more straight up in the crumb, suggested possibly it was kneaded more.
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FancyKetchup14
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In reply to SACR • 8:38p, 4/16/20
AG
I think I kneaded both equally. But I think I let the one I baked today bulk ferment a little too long last night. It was a bit slack when I formed into loaves to proof overnight in the fridge.

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FancyKetchup14
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1:33p, 4/24/20
AG
Made with rye, white, and wheat flours. The rye makes it taste a bit more earthy. It's good, but it's not my favorite blend of flours.


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tendiesinvesties08
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10:07a, 9/5/20

I am roughly 34 hours into my first ever sourdough starter, and it looks terrific right now.

Fingers crossed it continues to go well for the next 5 1/2 days, and I am able to make a good pizza dough out of it.
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