Live Stoners AFN Baking (breads n things)

[Dr.Bubbles]

Aye there baker. So my jars are going from this to almost full....half inch under. What is the next step? And should I just continue like I have been?

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

 

[Mike20132]

I am pretty sure you'll get a loaf of bread out of that now. Bear in mind that it could take a month or more of maintaining the starter before you get the sourness (and even then, it might never get to where you were hoping), but even without it the bread is amazing.

To me, the sourness is not important - that I am making bread from just three ingredients... well that very much is the point so far as I am concerned.

I can grow wheat and make flour. I can easily find salt and water. Commercial yeast is an expensive, and easily dismissed, convenience.

Announcer: This is the same guy who spends $20 on a little bottle of soy sauce. Just sayin'

 

[Mike20132]

@Dr.Bubbles So where's the pics of your bread?

You know you want to make one....

I have a week off coming up soon. Expect pretzels and bagels to be made when I have more than a weekend to work on something like that. Also need to get a new fridge with wider shelves.. That or get a small proofing cooler. My daughter probably won't be going to college anyway.....

 

[Mike20132]

@Mañ'O'Green Did the carrier pigeon arrive with your starter yet?

 

[Dr.Bubbles]

Alright. So here I am with 2 started jars. Not fed today yet, and I want to make a loaf tomorrow. I got everything sorted out for a proofing basket and baking vessel. I noticed an error (I think) in your math today after reading your monster original post again, good ole number 7....for the 3rd time...lol.

Let me paraphrase and do some copy/paste real quickity:

"Since our starter is 100% (or 1:1) hydrated, 200 grams of starter is 100 grams each of flour and water. We then add 200 more grams of water and 344 grams of flour. so 300:344 is our ratio, or about 87% hydration."

If I'm understanding this correctly, the 1:1 starter would also add 100g of flour to the ratio making it 300:444

I got that from 100 + 344...lol...should it be 244 instead to achieve the 87% or is it not actually 87% ...or am I just an idiot? Lol.

Either way...I want to make bread tomorrow. I have two jars of unfed (today) starter and I'm ready.

What to do now?

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

 

[Mike20132]

You are correct. It should have been 100 grams starter, 250 grams water, 8 grams salt, and 394 grams flour.

The idea is that if you use 200 grams of 1:1 starter, the additional water/flour is 200 and 344, since we are assuming a 1:1 ratio in the culture.

And of course this impacts the ratio a bit, and I did not cover that in my original write-up.

It'll be amazing bread no matter the calculus.

 

[Mañ'O'Green]

@Mañ'O'Green Did the carrier pigeon arrive with your starter yet?

Funny you should ask, yes it did arrive today. How healthy it is will be determined early tomorrow. I fed it at 3 pm today and six hours later I am seeing a little bit of activity. You are supposed to feed it again after 12 hours but I will be asleep so it will be more like 17 hours when I feed again. I liked the aroma sorta like a Belgian ale yeast.

 

[Dr.Bubbles]

Bottom line:

How much starter, water, flour should I use right now?

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

 

[Mañ'O'Green]

Bottom line:

How much starter, water, flour should I use right now?

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

Wow no one answered you last night - sorry. I don't know what recipe you are following. Mine calls for 1/2 cup of ripe stiff starter. This is the recipe I will be making: https://www.kingarthurflour.com/recipes/artisan-sourdough-bread-made-with-a-stiff-starter-recipe

The starter I got in the mail yesterday is in good shape. I fed it this morning. I made two jars one I will refrigerate one I will feed on to bake with.

 

[Dr.Bubbles]

I went with 200g starter, 200g water, 344g of flour and 8g of salt. I did it about 11 hours ago...the dough looks beautiful. I did the 4 hour counter thing with 4 or 5 folds. I think I also got a decent amount of surface tension on the bottom of the thing which will become the top obviously when it comes out of the fridge in a few hours. I kept a piece of plastic wrap over it on the counter and bagged it up in the fridge. The dough was surprisingly easy to work with. I also made sure my starter was good and hungry before I made it...fully knocked down and all that. I put some goodies in my cart on Amazon last night, but I wanted to see how well it comes out first before I grab something else to clutter up my kitchen. I did some peeking around the internet, and it seems that just about everyone and their mother has a different way to do shit. Nurse B said "It seems like one of those things that you just gotta feel out". I agree. One thing I have figured out before even firing the oven up is that America sucks at making true sourdough. I must have peeked at a dozen different recipes and ⅔ of them had corner cutting on the starter. Lame. And I don't mean the razor blade on a stick kind of lame. A bunch of em cheated and added commercial yeast. I feel that defeats the whole purpose, and others were ready to go in 4 or 5 days max. Makes me feel good about the honest work I have put in. I tell you what though...I am a new convert to weighing ingredients for baking. My God...it's SO much better. Don't think I'll stash my measuring cups just yet, but a badass kitchen scale is definitely in my future.

I'm having Prime steaks tonight. I just had to attempt to make some bread. Really looking forward to everything. You can bet your ass that I'll get some pics.

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