Live Stoners AFN Baking (breads n things)

[Mike20132]

mmmmm pie. There's a little shop down the highway from me a bit that used to be an apple orchard packing plant. They shifted into a country-store style place about 30 years ago. For a long time after that, they used to make the most amazing pies. Used to be able to go there on a summer afternoon and get a slice of pie still warm from the oven with a scoop of iced cream over it. Best enjoyed from a park bench overlooking the pond next door to the place.

Now you can still get pies there, but its not the same people and I don't think they are quite as good. The place features prominently in fond memories I have of my young adulthood.

https://www.loudounhistory.org/history/hill-high-country-store/

 

[Mike20132]

@Dr.Bubbles How's the culture coming along? Should be seeing some activity by now.

 

[Dr.Bubbles]

Have it in the fridge
200g each of water/flour
No weirdness

What should I be looking for. I am gonna reread that monster post...I haven't done anything today yet to it.

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

 

[Mike20132]

Have it in the fridge
200g each of water/flour
No weirdness

What should I be looking for. I am gonna reread that monster post...I haven't done anything today yet to it.

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

Ahhh. When you are feeding it daily, you want it at room temperature. The little critters will propagate faster that way.

If you need to take a break for a week or so between feedings, then that's when you want to chill it. This way it won't starve over the extended time.

 

[Dr.Bubbles]

Lol...so take it out right now?

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

 

[Mike20132]

Lol...so take it out right now?

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

Yeah leave it out 24/7 for the first few weeks, feeding it daily. After the first week, you should start seeing the starter rise up in the jar. When it's nearly filling the jar for a few days in a row, it's ready to make bread.

For the first month or so, the flavor will improve as the culture matures, and nice buildup of lactic acid has had a chance to accumulate.

Also, at 400 grams, it will probably overflow the jar when it's really rocking and rolling. I find 300 grams in a quart jar is about as much as I dare.

Mine has enjoyed somewhat of a jump-start from Ed's stuff, and I have to think the amazing action I saw after the first day was a bloom of the bacteria, as now it's settled down there is some pretty rapid yeast development. Hope to start baking with it tomorrow.

 

[Dr.Bubbles]

Yeah leave it out 24/7 for the first few weeks, feeding it daily. After the first week, you should start seeing the starter rise up in the jar. When it's nearly filling the jar for a few days in a row, it's ready to make bread.

For the first month or so, the flavor will improve as the culture matures, and nice buildup of lactic acid has had a chance to accumulate.

Also, at 400 grams, it will probably overflow the jar when it's really rocking and rolling. I find 300 grams in a quart jar is about as much as I dare.

Mine has enjoyed somewhat of a jump-start from Ed's stuff, and I have to think the amazing action I saw after the first day was a bloom of the bacteria, as now it's settled down there is some pretty rapid yeast development. Hope to start baking with it tomorrow.

Awesome....best of luck to ya. Mine is in a 64oz jar, which is what I had a pair of...and was what I thought I needed. I thought wrong, but I got room in the fridge, and I have faith in this jar for some reason. Had it out now for about an hour. Hopefully some action will occur.

Feed the beast daily at room temperature. Gotcha.

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

 

[Mike20132]

Just popped this out of the oven. Plain ol' white bread.

Guess my jar of yeast is still good. It's gotta be two years old.

 

[Mike20132]

Awesome....best of luck to ya. Mine is in a 64oz jar, which is what I had a pair of...and was what I thought I needed. I thought wrong, but I got room in the fridge, and I have faith in this jar for some reason. Had it out now for about an hour. Hopefully some action will occur.

Feed the beast daily at room temperature. Gotcha.

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

Yeah you might as well keep more in the jar then. Maintaining 300grams in that size jar is probably going to be more of a pain than its worth. Now I know why you asked me about mixing it before adding to the jar..

You can always change jars later on if you find that too unwieldy. I think it would wind up driving me crazy, personally.

 

[Mañ'O'Green]

I know that there are kudos to making your own starter but will it taste good? I tried several times and then bought a commercial starter and the results was much better - just sayin'

I was looking around at starters out there now most of it is BS if it claims to be Parisian San Francisco Sourdough it is not. That strain died off.
Here one sold as a sponge batter. I think I may give this a whirl?