Greetings from SFO!
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Thanks!
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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.
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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!
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And if you send them a SASE they’ll send you some!
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He is risen!
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It’s good! (maybe a bit too chewy)
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It sat for about an hour before I cut it. It was still warm but not all that warm.
Crust is good, interior is chewy. Thinking about it though, no more chewy than Tartine, which is supposed to be the gold standard. Baked a second loaf today as well, we each brought home a lump of dough we made in class. Baked the first loaf to 203 degrees internal temp and the second to 210 as the higher temp is supposed to help. Haven’t tried the second loaf yet. In fact, we will never eat all of this bread!
Baked in an enamel over cast iron Dutch oven (Crock Pot brand -we’re bougie like that) with parchment paper underneath to lift it. 450 degrees oven, preheated with Dutch oven in it for 45 minutes, covered for 25 minutes, uncovered after that until I hit the target internal temp - maybe another 30 minutes.
Anyway, now I have two starters - Bubbles, the one I’ve been nursing from scratch, and John Dough, the Oregon Trail one. I think I’ll mess with both of them and see what I get.
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It sat for about an hour before I cut it. It was still warm but not all that warm.
Crust is good, interior is chewy. Thinking about it though, no more chewy than Tartine, which is supposed to be the gold standard. Baked a second loaf today as well, we each brought home a lump of dough we made in class. Baked the first loaf to 203 degrees internal temp and the second to 210 as the higher temp is supposed to help. Haven’t tried the second loaf yet. In fact, we will never eat all of this bread!
Baked in an enamel over cast iron Dutch oven (Crock Pot brand -we’re bougie like that) with parchment paper underneath to lift it. 450 degrees oven, preheated with Dutch oven in it for 45 minutes, covered for 25 minutes, uncovered after that until I hit the target internal temp - maybe another 30 minutes.
Anyway, now I have two starters - Bubbles, the one I’ve been nursing from scratch, and John Dough, the Oregon Trail one. I think I’ll mess with both of them and see what I get.
@Steve-Miller said in Greetings from SFO!:
It sat for about an hour before I cut it. It was still warm but not all that warm.
Even a little warm can make it gummy.
In fact, we will never eat all of this bread!
Bread crumbs. Tear up the leftovers and throw into a food processor. Store in freezer.
Or, panzanella.
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I’ve never had Panzanella and I want to try it.
Great idea!
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I’ve seen videos that talk about that. I’ll try it soon!
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Breadtopia did an experiment using various types of water:
https://breadtopia.com/what-kind-of-water-should-i-use-to-make-sourdough-starter/?utm_content
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I’ve never had Panzanella and I want to try it.
Great idea!
@Steve-Miller said in Greetings from SFO!:
I’ve never had Panzanella and I want to try it.
Especially good in the summer when home grown or farmer's market tomatoes are abundant.
