Greetings from SFO!

[Jodi]

Perfect! And, Yay Steve!!

[Steve Miller]

History of bread - starting 12000 BC! It’s an hour long but I learned a lot!

Link to video

I want this guy’s job.

[wtg]

Hey @Jodi - would something like this work as a proofing cover? They come in different sizes; not sure if this one is tall enough.

https://www.walmart.com/ip/Sterilite-8-Qt-Dishpan-White/45942067?wmlspartner=wlpa&selectedSellerId=102642188&adid=22222222222000000000&wmlspartner=wmtlabs&wl0=e&wl1=s&wl2=c&wl3=10352200394&wl4=pla-1103028060075&wl5=&wl6=&wl7=&wl10=Walmart&wl11=Online&wl12=45942067_10002661590&wl14=plastic wash basin&veh=sem

[Jodi]

I thought about a plastic shoe box, but I wasn’t sure what temp plastic starts off-gassing in a proofing oven. I would prefer metal.

[wtg]

I forgot you have a proofing feature on your oven.

Maybe you can find an old Weber Smoky Joe somewhere and use the lid. Not sure how to get the smoky smell out, though.

Or maybe this, if you're up for a long drive....

https://kalispell.craigslist.org/tag/d/kalispell-toy-weber-grill/7826117053.html

j/k...that looks like plastic, too....

[wtg]

I keep thinking about buying a pullman loaf pan. You know, the kind with the slide-on lid. The novelty of a perfectly square loaf of bread intrigues me.

[wtg]

Yesterday I fed a bit of my starter some rye flour as an experiment. Holy cow! @Jodi was right...

The jar was half full and it spent the night in the frig. It's almost up to the top and I'll have to find a bigger jar!

Will let it develop for a while and try it in my next loaf of bread in a few days.

[Jodi]

lol, I sometimes add about a 1/4 cup of rye to my sandwich bread, it’s nice. Rye

doesn’t have much gluten so 100% rye bread is trickier to make.

[Jodi]

Think you need to use about 40% of your regular flour along with the rye.

[wtg]

The rye bread recipe that I use is 2 parts of regular flour to one part dark rye (I use Bob's Red Mill). Definitely a lot stickier than an all-bread flour loaf, but worth the extra work.

I've looked at Lithuanian rye bread recipes but haven't tackled any yet. Mostly rye and very dense.

https://theryebaker.com/black-rye-breadjuoda-rugine-duona-lithuania/

What I grew up on. Wonder Bread was a shock the first time I had it...

[wtg]

@wtg said in Greetings from SFO!:

Yesterday I fed a bit of my starter some rye flour as an experiment. Holy cow! @Jodi was right...

The jar was half full and it spent the night in the frig. It's almost up to the top and I'll have to find a bigger jar!

Will let it develop for a while and try it in my next loaf of bread in a few days.

I put it in a jar that is twice as big and it's up to the top already and way more bubbly than I've ever seen starter. Nice sour smell. Will probably throw together a loaf on Sunday and will bake on Monday. Can't wait.

[Jodi]

Sandwich loaf. This time I managed to catch it before it stuck to the top bread pan. I make them smaller, so they don’t rise that much over the top. Put 1/3 cup rye flour in with the rest. And proofed it more slowly today on the counter, in our fairly cool kitchen (67 degrees) instead of in the oven - made it at 8:30 am, and baked at 5pm.

[wtg]

Looks delish!!

I used my rye-fed starter today. I used my usual recipe (I weigh everything) and the dough is extremely sticky. I finally gave up and kneaded in some additional bread flour and got it to something I could at least handle. It's rising again. I'll see how it looks in a couple of hours. If it's risen reasonably, I'll form the loaf and put the proofing basket in the frig overnight and then bake tomorrow morning.

I tried a little of the dough and it is SOUR. Can't wait to see how it bakes up. I made corned beef today so it could chill overnight for easier slicing and hoping upon hope that I have a successful loaf so we can have corned beef sandwiches tomorrow for lunch.