Live Stoners AFN Baking (breads n things)

[Dr.Bubbles]

This is my first time at 75/75/75. I have two so I can succeed. I'm also getting better at the housekeeping and feeding stuff. This isn't so bad.

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

 

[Mike20132]

This is my first time at 75/75/75. I have two so I can succeed. I'm also getting better at the housekeeping and feeding stuff. This isn't so bad.

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

Never tried feeding less than 100/100/100. Once I get the initial weight up to 300 grams, that is.

Mine has aged long enough to make a nice flavorful bread, I think.

300ml culture, 4 hours after feeding:

Gonna start some dough later today once I get some beef marinating.

 

[Mike20132]

Just put a basket of very happy looking dough in the fridge. Can't wait to see how it turns out.

 

[Dr.Bubbles]

My starter is going about 2.3x double. Maybe ready in a couple days?

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

 

[Mike20132]

I am not very clear on the actual dynamics, but if you have a 100/100/100 mixture that doubles in 4 hours, you have a very healthy starter - and at this point should be able to make a decent loaf of bread.

While there is a point of diminishing returns, the longer you keep it alive, the better it gets.

 

[Mañ'O'Green]

I am not very clear on the actual dynamics, but if you have a 100/100/100 mixture that doubles in 4 hours, you have a very healthy starter - and at this point should be able to make a decent loaf of bread.

While there is a point of diminishing returns, the longer you keep it alive, the better it gets.

@Mike20132 Just like craft breweries develop their own unique yeast profile over time so will your starter. Every time you expose it to the air in your kitchen the wild yeast and bacteria that live in your space get into the starter. In the beginning of your homemade starter the wild yeast and bacteria in the flour over populate and dominate the flavors but as time goes by more and more of what is in your environment will become incorporated. Your sourdough will be as unique as you!

I have let many starters die. Something that needs my attention only once a week but every week is doomed.

 

[Dr.Bubbles]

I will post some good before and after pics tomorrow. Gonna do a 100/100/100 round into nice clean jars. It seems to take about 2 hours or so to get up and it's back down about 10 hours later, not quite to where it was. I will stir that up real nice and measure out 100g from each jar into a small stainless bowl that has the 100g of water and 100g of flour already inside it. Mix that up lovely and pour it into my jar, and repeat with the other with fresh tools. I have been using bleach on the counters and jars to make sure to have no uninvited weirdos. I have faith that bread is close!!!!! Time for a baneton and lame shank!!

Is there something I could try to use in the meantime for proofing? Like maybe an old Easter basket or a wood bowl? Thanks for the help and motivation to get this going, I can envision having this for a long time if all goes swell.

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

 

[Mañ'O'Green]

I just bought two of these:

 

[Mike20132]

Is there something I could try to use in the meantime for proofing? Like maybe an old Easter basket or a wood bowl?

The wooden bowl should do nicely. You'll want to line it with a kitchen cloth that is liberally coated with rice flour so it doesn't stick

 

[Mike20132]

Took this out of the oven earlier. Not strongly enough flavored for my taste, but it'll get there.

I'm quasi-fasting today, so I can munch on this from time to time.

Starter is in the fridge for a week of cold ferment. Hope that builds up the lactobacillus population enough to give it the kick I am hoping for.