Live Stoners AFN Baking (breads n things)

[Dr.Bubbles]

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.

I might have a pair of quart jars. I definitely have one, I just cleaned it. What kind of bread is that? I know you said plain white bread, but to me that's just Wonder Bread...and that's definitely not that, lol. I literally can't wait to make some sourdough.

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

 

[Mañ'O'Green]

Ok you guys have got me involved. I just ordered the King Arthur Starter .

 

[Mike20132]

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?

View attachment 1064122

There is a rather popular school of thought that no matter what you start with, your culture will eventually be overtaken by the flora local to you. I am not 100% convinced, but it makes sense. The flour you feed it with has its own strains that will compete.

Up to this point, I have only used my locally cultivated starter. The bread it makes is amazing.

The recent failed experiment was part of a larger effort. I used a sample from Ed Wood's catalog that I bought well over a year ago. In particular the Austrian strain. After just one day the thing blew up like crazy. I was doubtful it was even close to ready, but wanted to see what would happen. Epic fail. Now that it looks much healthier I am going to start a loaf tonight.

If it tastes any different than what I usually make, I might stick with it to see how it changes over time.

In a nutshell, there's nothing wrong with getting an already active culture and it will get you up and going faster, but it's been my experience that it's not needed. It generally just works with plain ol' flour and water plus time.

Four days/feedings later, and this is how it looks after just 4 hours.

Unlike last time, the starches are really breaking down nicely, meaning a very active population. This should make a decent loaf of bread.

Last time, it was much more liquidy.... with a nice lump of very thick dough at the bottom. When it's smooth like this, it's ready.

I'd have the same results if I started with just flour and water, and gave it a few more days.

Going to be following the exact same technique as the failed effort earlier, so I won't bore anyone with the process until after the cold-fermentation is done and it comes out of the fridge tomorrow.

 

[Mike20132]

Ok you guys have got me involved. I just ordered the King Arthur Starter .

I have nothing but good things to say about King Arthur products. You'll do well by them.

 

[Mike20132]

I might have a pair of quart jars. I definitely have one, I just cleaned it. What kind of bread is that? I know you said plain white bread, but to me that's just Wonder Bread...and that's definitely not that, lol. I literally can't wait to make some sourdough.

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

It's just a simple yeast bread.

I am not a fan of kneading dough, so I use a stand mixer for breads that need it. Also a reason I am a fan of sourdough and other well hydrated doughs. No kneading.

In large bowl add 1.25 cups very warm water and 1.5 tablespoons white sugar. Stir to dissolve sugar.

Sprinkle 2.5 teaspoons active yeast (or one packet) over surface of water. Give it 10 minutes to re-hydrate the yeast. You should see some foam on top. If not, your yeast are dead. Either the water was too hot (keep it below 110F) or your yeast is no good.

Otherwise, stir in 2 tablespoons of melted butter and 1/2 tablespoons non-iodized (pure) salt. Stir to dissolve salt.

Add 3 cups all-purpose flour. Mix well until it comes together in a ball. If it's too sticky, add up to 1/2 cup more flour. Add gradually. It's a hell of a lot easier to add flour to a wet dough than to add water to a dry one.

Knead for about 10 minutes until a piece of dough can be (gently) stretched thin enough to see light through. You want to stretch it out at all four corners. It's a hard technique to describe in text. search youtube for "dough windowpane test".

Lightly oil the bowl and put in the dough. Flip it to make sure its lightly coated in oil. Let rise an hour or so or until doubled in size. Time will vary based on ambient temperature and humidity, and you don't have to be exact.

Punch down to deflate the dough (the best part of the process, if you ask me) and put it in a well greased bread pan. Let rise another hour. After about 45 minutes, pre-heat oven to 425F. When loaf is done rising, slice along the top lengthwise with a sharp blade. This defines where the loaf will expand. it could deform into something weird otherwise. Plus it looks cool.

Put the loaf in the oven and immediately reduce the setting to 375F. Bake 30 minutes and cool on a rack.

 

[Mike20132]

Should add -- As a supplement to the recipe above, when it comes out of the oven feel free to brush the top liberally with melted butter. You don't have to do this, but it's butter.

 

[Dr.Bubbles]

Ok you guys have got me involved. I just ordered the King Arthur Starter .

Hahaha...awesome bro. Welcome to the dark side. It's really intriguing at the least, it's almost zero dollar investment, and if I can bake a loaf of kill, it'll all be worth it. Even though it's really been easy so far. It's NOT like raising kids...lol. More like remember to water the plants.

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

 

[Mike20132]

Tomorrows loaf is doing the four hour proof now. I used 200grams of starter since it's a little immature still. Probably won't taste too sour, but you never know. It still should leaven just fine.

Just takes me 15 minutes to get a batch of dough ready. There is so little actual real work involved it's no surprise my lazy ass prefers this over commercial yeast breads.

 

[Mike20132]

Hahaha...awesome bro. Welcome to the dark side. It's really intriguing at the least, it's almost zero dollar investment, and if I can bake a loaf of kill, it'll all be worth it. Even though it's really been easy so far. It's NOT like raising kids...lol. More like remember to water the plants.

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

Have you given thought as to how you're going to bake it? For me a metal cookie sheet and some parchment paper is the way to go. Though I know some really like the results when baked on a pizza stone. I'd be afraid it would stick, so I will stay with parchment.

 

[Mañ'O'Green]

There is a rather popular school of thought that no matter what you start with, your culture will eventually be overtaken by the flora local to you. I am not 100% convinced, but it makes sense. The flour you feed it with has its own strains that will compete.

Up to this point, I have only used my locally cultivated starter. The bread it makes is amazing.

The recent failed experiment was part of a larger effort. I used a sample from Ed Wood's catalog that I bought well over a year ago. In particular the Austrian strain. After just one day the thing blew up like crazy. I was doubtful it was even close to ready, but wanted to see what would happen. Epic fail. Now that it looks much healthier I am going to start a loaf tonight.

If it tastes any different than what I usually make, I might stick with it to see how it changes over time.

In a nutshell, there's nothing wrong with getting an already active culture and it will get you up and going faster, but it's been my experience that it's not needed. It generally just works with plain ol' flour and water plus time.

Four days/feedings later, and this is how it looks after just 4 hours.

View attachment 1064131

Unlike last time, the starches are really breaking down nicely, meaning a very active population. This should make a decent loaf of bread.

Last time, it was much more liquidy.... with a nice lump of very thick dough at the bottom. When it's smooth like this, it's ready.

I'd have the same results if I started with just flour and water, and gave it a few more days.

Going to be following the exact same technique as the failed effort earlier, so I won't bore anyone with the process until after the cold-fermentation is done and it comes out of the fridge tomorrow.

Your starter will absolutely take on the local flavors. It is this process that made San Francisco Sourdough what it is/was. The foggy salty marsh air carries a bacteria named for the area Lactobacillus sanfranciscensis. This is what gives the tangy flavor not the yeast.

I was an all grain home brewer for 25 years. At one point in time I had over 25 live yeast cultures that I kept alive for brewing different styles of beer. You could chain brew 3 or 4 batches off the same yeast by just washing and pouring from fermentation to fermentation but sooner or later the local wild yeast and bacteria would get a foot hold and ruin the true flavors. This was not always bad but not true to style. It is the same with bread yeast starters.

Have you given thought as to how you're going to bake it? For me a metal cookie sheet and some parchment paper is the way to go. Though I know some really like the results when baked on a pizza stone. I'd be afraid it would stick, so I will stay with parchment.

Over the past few years I have collected a couple of large dutch ovens and so I am thinking of giving them a go.