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Staring back
from the abyss
Picture of Gustofer
posted
Finally nailed it!





Sourdough bread baking is my new hobby. I'm hooked. Been at it a few weeks now with some previously dismal results. Great flavor and great crust, but the crumbs just never developed. No significant rise or oven spring. Got it this time though. Hard to imagine getting this excited over a loaf of bread, but sourdough is some tricky stuff.

Anybody else into sourdough? Got any recipes to share? I'm starting a deli rye tonight, so we'll see how that turns out tomorrow.

ETA: Had to throw in a money shot of the crumb. And oh my is it tasty!

This message has been edited. Last edited by: Gustofer,


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"Great danger lies in the notion that we can reason with evil." Doug Patton.
 
Posts: 21011 | Location: Montana | Registered: November 01, 2010Reply With QuoteReport This Post
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That is a textbook pretty ear!
 
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Mistake Not...
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Unlucky #2 for the karma.

Beauty loaf!!


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Dances With
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Want!
.
 
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hello darkness
my old friend
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Thats a great looking crust!
 
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Staring back
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Is it bad to eat a loaf of bread and a stick of butter for dinner? Big Grin


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"Great danger lies in the notion that we can reason with evil." Doug Patton.
 
Posts: 21011 | Location: Montana | Registered: November 01, 2010Reply With QuoteReport This Post
Crusty old
curmudgeon
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quote:
Originally posted by Gustofer:
Is it bad to eat a loaf of bread and a stick of butter for dinner? Big Grin


It would be best if you had someone there to help you with it.
I can be there in about 3 1/2 hours. Big Grin

Jim


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Posts: 9791 | Location: The right side of Washington State | Registered: September 14, 2008Reply With QuoteReport This Post
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Great ear and belly. I've pretty much stopped using recipes for sourdough and just use bakers math. I'm starting to play around with fresh milled wheat to make 100% whole wheat sourdough. I love baking bread and I love eating bread.
 
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What was the missing link that finally got that nice loaf?
 
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Not sure I can put my finger on one thing. Higher hydration dough, more active starter, better score, longer proofing.... I'm going to try to replicate it tomorrow and we'll see how it goes.


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"Great danger lies in the notion that we can reason with evil." Doug Patton.
 
Posts: 21011 | Location: Montana | Registered: November 01, 2010Reply With QuoteReport This Post
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Congratulations...nice loaf. I've been baking with starters for nearly 20 years and there's always something to learn.

Reduce the hydration some and try pizza dough. I don't have my formula in from of me but you can modify your current formula to make a very good pizza dough. Once made, let the dough rest in the refrigerator for 3 days to develop flavor, throw together a pie with your favorite toppings and you'll never buy pizza from a restaurant again.



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Pizza dough is high on my list. I have a recipe that I'll try, but if you wouldn't mind posting yours when you can that would be great. That looks really good.


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Posts: 21011 | Location: Montana | Registered: November 01, 2010Reply With QuoteReport This Post
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Gustofer, you have an email...Semper Fi


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Money may not buy happiness...but it will certainly buy a better brand of misery

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Remember, in politics it's not who you know...it's what you know about who you know
 
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Thank you sir.


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quote:
Originally posted by Gustofer:
Anybody else into sourdough?

For 45 years now. Trouble is, the cowboy (I should post a picture of him) who gave me my starter and taught me about sourdough, once told me, “The secret of good sourdough is don’t measure nothin’.” If someone asks me for a recipe, I have to try to translate a jag of sourdough, a mound of sugar, a little mound of baking soda, about THAT much oil, etc. into some kind of recipe. That loaf of bread looks great, Gus, and so does the pizza dough


Chet, my hero, mentor teacher, and friend


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Staring back
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quote:
Originally posted by TMats:
“The secret of good sourdough is don’t measure nothin’.”

All of the videos I've watched and books/articles I've read seem to agree with this. While there are measured amounts, there's a lot of "eyeballin'" as well. As my grandma used to say when asked how much, "Until it looks right." Big Grin


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"Great danger lies in the notion that we can reason with evil." Doug Patton.
 
Posts: 21011 | Location: Montana | Registered: November 01, 2010Reply With QuoteReport This Post
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Rosemary and black pepper sourdough today. The crumb turned out a little dense/moist (perhaps a little longer bulk ferment would be good), but the taste is amazing.





Did a loaf of sandwich bread this morning also as I was getting a little low. I've been using a Pullman Pan for these for awhile and really like the square shaped sandwich bread.



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"Great danger lies in the notion that we can reason with evil." Doug Patton.
 
Posts: 21011 | Location: Montana | Registered: November 01, 2010Reply With QuoteReport This Post
Get my pies
outta the oven!

Picture of PASig
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quote:
Originally posted by Gustofer:
Rosemary and black pepper sourdough today.





Good Lord man that looks amazing. Eek Give me that loaf and a brick of Plugra butter and I'll just eat fresh bread and butter for a meal. Don't need another thing.


 
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