Live Stoners AFN Baking (breads n things)

[Mike20132]

Alright guys...things are happening. What smell should I be experiencing? It's definitely making gas. Gave it some dinner tonight...getting the 50/50 flour to water thing down. I mix it in a zeroed out ceramic bowl, add 50g of flour and then take it up to 100 with the RO water. It has a distinct aroma...nothing weird, and the texture is like super thick waffle batter. Does this seem correct?

THEY'RE called KAAAAHBS Joe's dad's stuff

Yep. Won't smell like much for a bit. You should start seeing it double and triple in size after a few days as the culture population rises.

 

[Mañ'O'Green]

Alright guys...things are happening. What smell should I be experiencing? It's definitely making gas. Gave it some dinner tonight...getting the 50/50 flour to water thing down. I mix it in a zeroed out ceramic bowl, add 50g of flour and then take it up to 100 with the RO water. It has a distinct aroma...nothing weird, and the texture is like super thick waffle batter. Does this seem correct?

THEY'RE called KAAAAHBS Joe's dad's stuff

I think it multiplies faster when it is on the thin side but works easier when thicker. It smells like barf to me when it is ready .

 

[Mike20132]

I think it multiplies faster when it is on the thin side but works easier when thicker. It smells like barf to me when it is ready .

I think you're getting a nose-full of the CO2.

It should smell a bit yeasty, with a tinge of acidity.

I guess barf could smell like that. Never thought about it that way.

 

[Dr.Bubbles]

It kinda has a beer smell, or the smell of over proofed dough. It is considerably thinner than the sum of it's parts. It is starting to make good gas, especially after feeding, and it bubbles.

Right now there is 500g of material in there...which is in a 64oz big jar. It is about ¼ to ⅓ full by volume.

-When should I start eliminating some?
-How much should I leave behind?
-Why does my daddy always beat me?
-You guys wanna see a dead body?


Thank you, thank you....I'm here all week folks, don't forget to tip your servers and I'll see you on the slopes.


THEY'RE called KAAAAHBS Joe's dad's stuff

 

[Mañ'O'Green]

It kinda has a beer smell, or the smell of over proofed dough. It is considerably thinner than the sum of it's parts. It is starting to make good gas, especially after feeding, and it bubbles.

Right now there is 500g of material in there...which is in a 64oz big jar. It is about ¼ to ⅓ full by volume.

-When should I start eliminating some?
-How much should I leave behind?
-Why does my daddy always beat me?
-You guys wanna see a dead body?


Thank you, thank you....I'm here all week folks, don't forget to tip your servers and I'll see you on the slopes.


THEY'RE called KAAAAHBS Joe's dad's stuff

Here is a really good tutorial for Artisan Bread starting with the starter.

https://www.kingarthurflour.com/guides/sourdough/create.html

You really deserve it or your dad is a jerk!

Uhm no!

 

[Dr.Bubbles]

If for some reason this doesn't work I will try that. So far so good I think. I can literally watch the pressure rise moments after feeding it. You push the button down on the lid...and it pops up...and you push it back down...and it pops up...and you etc, etc, with each round popping back closer than the last till it's instant. Pretty neat party trick. Bread. Hopefully it's good.

THEY'RE called KAAAAHBS Joe's dad's stuff

 

[Dr.Bubbles]

Betty Crocker's Heirloom Peanut Butter Cookies. Nothing fancy, but it's a real good recipe.

Some tips for these cookies: they are easier to work with out of the fridge, and a couple tablespoons of extra peanut butter goes a long way. I do em at 350° instead of 375° and I also use parchment, as they will stick... especially on an ungreased cookie sheet like the recipe calls for. I was distracted when I put these in and fucking forgot to do the sugared fork thing.


Parchment bonus: slide the whole thing off on to a cool surface to stop the cooking in one quick swoop.

Homemade starter is looking good I believe. Lots of bubbles and burping and it doesn't smell weird or anything. Hopefully I can try some bread in a couple days.

THEY'RE called KAAAAHBS Joe's dad's stuff

 

[Mike20132]

It kinda has a beer smell, or the smell of over proofed dough. It is considerably thinner than the sum of it's parts. It is starting to make good gas, especially after feeding, and it bubbles.

Right now there is 500g of material in there...which is in a 64oz big jar. It is about ¼ to ⅓ full by volume.

-When should I start eliminating some?
-How much should I leave behind?
-Why does my daddy always beat me?
-You guys wanna see a dead body?


Thank you, thank you....I'm here all week folks, don't forget to tip your servers and I'll see you on the slopes.


THEY'RE called KAAAAHBS Joe's dad's stuff

From the perspective of mass, food is more important than existing culture.

You can probably get by with keeping just a spoonful of existing culture when feeding, but I suggest 100 grams should be put into a clean jar with the 100 grams each of flour and water. Especially when it's young.

It's actually pretty beneficial to discard most of the culture before feeding.. You want a culture that can consume what you've fed it without starving, you want it to evolve. The more the critters reproduce, the more the general acclimation to your local critters happens, and the sooner you get a stable culture. Forget all that poppycock bullshit about preserving a foreign culture in your home. Even if it's possible, this isn't about preserving some other point in history. It's about making bread the way it's supposed to be made.

Sure, the historical aspect is amazingly cool, and if you have time to deal with what's required, then do it. If you're new to this, I suggest keeping things simple so you can better come to understand what is happening. And why.

Anyway, I keep a quart jar with no more than 300 grams of culture in it at a time. Each feed is 100 grams each of culture, flour, and water. Everything else goes into compost.

With all of that said, are you seeing the expansion in volume as the critters fart out co2?

 

[Dr.Bubbles]

It's getting to about 1.6 times the volume. I even split it into two containers to have double the shot. One is in the 64oz the other in a 32oz.

I don't think I am feeding it enough. Tomorrow I will start the the power feeding. I took one down to 100g and the other to about 150g and added 50g each of flour and water. I will knock the cultures back tomorrow and start the power feed. I think all is well though. It reacts quickly and it looks like the pictures I've seen.

So it should be fully doubling before it's ready to make bread? I haven't missed a day, and fingers crossed. I am getting really excited to try this. I think a baneton is in my very near future.

How is your new project coming along?

THEY'RE called KAAAAHBS Joe's dad's stuff

 

[Mañ'O'Green]

It looks like the starter I ordered is coming around the Cape on a slow boat. If it gets here on the guesstimated date from the shipping company website of next Thursday - Awful hard to call that fresh!

Betty Crocker's Heirloom Peanut Butter Cookies. Nothing fancy, but it's a real good recipe.

Some tips for these cookies: they are easier to work with out of the fridge, and a couple tablespoons of extra peanut butter goes a long way. I do em at 350° instead of 375° and I also use parchment, as they will stick... especially on an ungreased cookie sheet like the recipe calls for. I was distracted when I put these in and fucking forgot to do the sugared fork thing.


Parchment bonus: slide the whole thing off on to a cool surface to stop the cooking in one quick swoop.

Homemade starter is looking good I believe. Lots of bubbles and burping and it doesn't smell weird or anything. Hopefully I can try some bread in a couple days.

THEY'RE called KAAAAHBS Joe's dad's stuff

A lot of the old standard cookies are very good. It is hard to beat a Toll House Cookie. I substitute almond flour for at least half of the flour in most cookie recipes and cut back on sugars where I can.