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Greetings from SFO!

Scheduled Pinned Locked Moved Off Key - General Discussion
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  • wtgW Offline
    wtgW Offline
    wtg
    wrote on last edited by wtg
    #90

    I think my starter is more like peanut butter; I follow the 1:1 ratio.

    Not sure what to say about the rye starter conversion. From what @Jodi said, seems like the rye may be better for getting the starter rolling. Your observations of your two starters seem to bear that out. I only recently started experimenting with rye, but I fed a wheat starter some rye, so I'm doing kind of the reverse conversion. The bread I made with the rye-fed starter was good but I'm not sure it's worth the effort to keep multiple starters going. I think if I want to do a rye bread, I'll just use some rye in the loaf I'm making. I find the rye flour makes the bread much sticker and harder to work with, so I only do it occasionally. Lazy bum!

    This first week of getting the starter going is kind of like having a newborn or a puppy in the house, isn't it? They all need constant attention! I promise it'll get easier....

    When the world wearies and society ceases to satisfy, there is always the garden - Minnie Aumônier

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    • wtgW Offline
      wtgW Offline
      wtg
      wrote on last edited by wtg
      #91

      A pumpkin-shaped sourdough loaf. How cool!

      alt text

      https://www.mydailysourdoughbread.com/pumpkin-shaped-sourdough/

      When the world wearies and society ceases to satisfy, there is always the garden - Minnie Aumônier

      1 Reply Last reply
      • S Offline
        S Offline
        Steve Miller
        wrote on last edited by
        #92

        So. Much. Carving! 😱

        1 Reply Last reply
        • A Offline
          A Offline
          AndyD
          wrote on last edited by
          #93

          Tear and share?

          1 Reply Last reply
          • wtgW Offline
            wtgW Offline
            wtg
            wrote on last edited by wtg
            #94

            Today's experiment: Honey Oat Pain de Mie

            https://www.kingarthurbaking.com/recipes/honey-oat-pain-de-mie-recipe

            Not a sourdough recipe. Super easy to throw together and the dough was lovely to work with.

            All risen, ready to form into a loaf:

            alt text

            I formed the loaf and put it in the pan. You're supposed to let it rise to within an inch of the top, but I got distracted and when I went to check it I found it was all the way up to the top. I sort of gently pulled the dough from the edges of the pan and gently patted it down till I got it to the right height. Of course I could have baked it without the lid, but hey! The pullman loaf pan was the whole idea here!

            End of baking:

            alt text

            Cooling on the rack. Still haven't tasted it. Can't wait!

            alt text

            alt text

            We're thinking egg salad sandwiches for dinner...

            When the world wearies and society ceases to satisfy, there is always the garden - Minnie Aumônier

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            • wtgW Offline
              wtgW Offline
              wtg
              wrote on last edited by wtg
              #95

              The results are in....totally awesome!!! Lovely crumb, a little sweet, and the oats give it a bit of texture. Even if you don't have a pullman loaf pan, give this recipe a try!

              alt text

              When the world wearies and society ceases to satisfy, there is always the garden - Minnie Aumônier

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              • S Offline
                S Offline
                Steve Miller
                wrote on last edited by
                #96

                It certainly makes a nice loaf! 👍

                1 Reply Last reply
                • JodiJ Offline
                  JodiJ Offline
                  Jodi
                  wrote on last edited by
                  #97

                  I gradually put a good wheat flour in my starter. Now I just feed it with the wheat flour (the same one I bake with. I think once I took too much starter out - back when I had it in a much smaller jar - so I added back in rye flour to make sure it stayed zippy. Frankly you could probably mix your two starters together.

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                  • JodiJ Offline
                    JodiJ Offline
                    Jodi
                    wrote on last edited by
                    #98

                    Oh, and you could lay bricks with sourdough starter. That stuff holds like superglue. I try to remember to rinse my utensils and bowls immediately. Otherwise it takes forever to get that stuff off!

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                    • S Offline
                      S Offline
                      Steve Miller
                      wrote on last edited by Steve Miller
                      #99

                      Threw out the wheat starter made from the dehydrated mix. It never did anything. Keeping the rye starter.

                      The rye one didn’t die but it hasn’t done much either. No mold, nice smell, fluffy with bubbles but never changes size. Using bottled drinking water, 1:1:1 ratio, 95F. Now I’m intrigued. People have been doing this for 1000s of years. It’s not supposed to be this hard.

                      Next up - proofing box. Playmate cooler, jar of hot tap water. I can refill the jar with water when it cools off. Right now it’s sitting at 76F. Temp in house is 69F so it should never go below that.

                      image.jpeg

                      2bc57414-8c8e-416d-98e5-a2d3d4fa1740-image.jpeg

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                      • S Offline
                        S Offline
                        Steve Miller
                        wrote on last edited by Steve Miller
                        #100

                        Thoughts on the Pullman loaf pan.

                        My sister spent some years as a professional baker. CIA, Etc. she always told me that cookies and such all must be made small and perfect - that only amateurs made big shaggy cookies like I did. Her breads are like your Pullman loaf, her cinnamon rolls are perfect little rounds. Very nice, very professional.

                        But I’m not convinced that is what I want. I’m attracted to the crusty, gnarly loaves I see on the internet. Boudin loaves were somewhere in between, but the Tartine loaf was particularly rustic.

                        If I ever get to the bread making stage I think I’ll start there.

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                        • wtgW Offline
                          wtgW Offline
                          wtg
                          wrote on last edited by wtg
                          #101

                          I don't think I've ever met a bread I didn't like. I love the crusty sourdough breads I've been making, but I gotta tell you that Pullman sandwich loaf was wonderful in its own way. I mean, how can you have a proper egg and cress sandwich on anything but sandwich bread?

                          I was on the hairy edge of getting rid of all of my bread cookbooks (Bernard Clayton, Beth Hensperger, and some others) but now I'm thinking I might hang on to them and do some experimenting. So many carbs, not enough time!

                          One of the Clayton books has a plan for building an outdoor bread baking oven. Mr wtg would kill me.

                          When the world wearies and society ceases to satisfy, there is always the garden - Minnie Aumônier

                          1 Reply Last reply
                          • S Offline
                            S Offline
                            Steve Miller
                            wrote on last edited by
                            #102

                            😀😀😀

                            1 Reply Last reply
                            • S Offline
                              S Offline
                              Steve Miller
                              wrote on last edited by
                              #103

                              Starter is to the point where it will double in 24 hours.

                              Is it ready to bake something with or give it more time?

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                              • wtgW Offline
                                wtgW Offline
                                wtg
                                wrote on last edited by wtg
                                #104

                                https://littlespoonfarm.com/when-is-sourdough-starter-ready/

                                You can perform a float test to check if your starter is ready. Drop a small spoonful of the starter into a glass of water. If it floats, it indicates that the starter is sufficiently active and ready for use.

                                alt text

                                When the world wearies and society ceases to satisfy, there is always the garden - Minnie Aumônier

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                                • S Offline
                                  S Offline
                                  Steve Miller
                                  wrote on last edited by
                                  #105

                                  Thanks!

                                  1 Reply Last reply
                                  • S Offline
                                    S Offline
                                    Steve Miller
                                    wrote on last edited by
                                    #106

                                    Just got back from a sourdough making class. It was fun, and the teacher, who runs the class in a big camping trailer, was excellent! We each came home with a blob of dough which we will be shaping and baking tomorrow.

                                    We also brought home some 1847 Oregon Trail starter. Pretty cool! Let me know if you want some. She showed us how to dehydrate it so it would be easy to put some in the mail.

                                    https://carlsfriends.net/

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                                    • S Offline
                                      S Offline
                                      Steve Miller
                                      wrote on last edited by Steve Miller
                                      #107

                                      Holy cow! This crazy 1847 starter, fed 1:4:4 grew so fast that it overflowed the jar in like 6 hours!

                                      I’m throwing my starter away. Good bye Bubbles, hello John Dough!

                                      1 Reply Last reply
                                      • S Offline
                                        S Offline
                                        Steve Miller
                                        wrote on last edited by
                                        #108

                                        And if you send them a SASE they’ll send you some!

                                        1 Reply Last reply
                                        • S Offline
                                          S Offline
                                          Steve Miller
                                          wrote on last edited by
                                          #109

                                          He is risen!

                                          image.jpeg

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