Live Stoners AFN Baking (breads n things)

[Mike20132]

This will be in honor of Tom, my idiot friend who decided to end it all. It's really not that bad to make, it just takes a few mins in the every night. I am at the same stage I was yesterday...haven't touched the cultures since last night, and I am gonna make some bread with ⅔ of one of em for tomorrow like last night.

I dont have any rice flour yet, so I had to cheat and use a dot of cooking spray in the bowl. I got a different bowl I am gonna try for tonight, it's a little smaller and taller. It's about 8.5" vs the 9.5" I used. I will try the parchment again just to get a feel for it.

I've definitely never baked bread without a pan before. I can't wait till my starter grows up a tad and stops acting so childish.

I am just gonna leave it out on the counter and continue the 100 x 3 method. I scored a nice cleaning utensil for reaching down in the jars, and I am thinking about transferring everything to the big jar. I'm gonna try making some waffles with the leftovers soon...those should be silly. I got a nice spot behind the wood pile that I've been dumping the extra.

Is there any way to know when it's fully mature? I was so impressed by the lemony sourdough tang....it wasn't super pronounced, but it's definitely there and you get a good taste of it towards the end of the chew. Man....this bread would make some dynamite French toast. The actual making of the bread is freaking cake though. I think the starter is more complicated than the bread...and I done fucked up and used bleached flour and it still worked. Caught that mistake though a few days...no more bleach for me.


[emoji506][emoji506][emoji506][emoji506][emoji506]

It's just flour and water guys....give it a shot, it's super cheap.

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

I don't think there is a "fully mature" state. Just keep going. It will just keep getting better until you get to the point where that no longer matters.

Ya done good, friend.

 

[Dr.Bubbles]

I was born in the family restaurant business. It became my number one job to be critical of the food we served. I actually took my first bath in a dish sink. I am married to a chef and I cook almost every day. Even before I retired from networking I cooked at least 5 days a week. I was really fat 10 years ago because I love to eat. I have lost about 60 pounds since then. I still love to eat but no where near as much as then. This bread adventure is probably a bad idea weight and carb wise but hopefully I get bored with it in short order. In the mean time I am stocked up with butter.

I hear ya on that. I learned to cook from working in restaurants. I started this journey about 20 years ago when I started assembling a really nice set of cooking gear. From that moment it's been a learning experience...you can't be afraid to bow down to someone and learn a thing a two. I soak up kitchen knowledge like a sponge. I absolutely hate "recipes" except to use them as a jumping off point. If I am using an unfamiliar technique or ingredients, I will spend hours looking through recipes online, reading reviews, watching videos etc Not so much these days, but 8 years ago was a different story.

My three unwavering philosophies of cooking are use fresh, high quality ingredients, cut no corners, and develop a good palate for the big 5: salt, sweet, sour, bitter, and your mommy. I love poking those flavors when cooking. I so wish we could have an AFN picnic like Ozone said. That would be epic.

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

 

[Mañ'O'Green]

I hear ya on that. I learned to cook from working in restaurants. I started this journey about 20 years ago when I started assembling a really nice set of cooking gear. From that moment it's been a learning experience...you can't be afraid to bow down to someone and learn a thing a two. I soak up kitchen knowledge like a sponge. I absolutely hate "recipes" except to use them as a jumping off point. If I am using an unfamiliar technique or ingredients, I will spend hours looking through recipes online, reading reviews, watching videos etc Not so much these days, but 8 years ago was a different story.

My three unwavering philosophies of cooking are use fresh, high quality ingredients, cut no corners, and develop a good palate for the big 5: salt, sweet, sour, bitter, and your mommy. I love poking those flavors when cooking. I so wish we could have an AFN picnic like Ozone said. That would be epic.

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

I generally don't measure in most of my cooking but baking is nearly an exact science and there can be no good shortcuts there IMHO.

 

[Dr.Bubbles]

I see that now... ESPECIALLY with flour. Anyone that is reading this (we ALL should have some kind of precise scale) try making 3 separate attempts of what you think is a cup of flour and toss em on the ole digi to compare your work. You will be surprised how much a cup can fluctuate...even if you follow the rules to the T. Now 344g on the other hand is ALWAYS gonna be 344. I totally get that now after 40 years of playing with spoons and cups. Liquids don't matter because they don't compress, so you're good there, but flour is a whole other ballgame.

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

 

[Paradiso]

Hey, I'm really late into this discussion. If there's one thing I love more than growing dope it's baking bread. Sourdough, ciabatta, baguettes, focaccia, challa, you name it, I love to bake it.

Here's a sourdough cheese bread I've been making lately.

 

[Duggy]

Pizza time...

 

[bushmasterar15]

Pizza time...View attachment 1068332

That looks

and I could devour it.
I've not had a good meal all week since family is away.

 

[Duggy]

That looks
View attachment 1068333 and I could devour it.
I've not had a good meal all week since family is away.

I'd send you a slice but the envelope would get soggy...

 

[bushmasterar15]

I'd send you a slice but the envelope would get soggy...

LOL last time I remember having pizza delivered was when pitcher Kerry Wood from Chicago Cubs brought out some deep dish pizzas before their game against the Arizona Diamondbacks.

 

[Mike20132]

Pizza time...View attachment 1068332

That looks killer. Now I want one....