Parsnip Totin Jack ★ Posted April 18, 2020 Share #1 Posted April 18, 2020 I’ve got sourdough starter in the fridge that is hungry. I poured off the discard into a food-grade bucket. Fed the starter and fed the discard as I’m going to use that to make sourdough bread. I want to use rye, but I’m out and I’m not going to the germy place cause they’re probably out of all flour products for the next six months. I’m looking for a recipe but not sure which one to go with. I pulled a bread cookbook off the shelf and found one that’s close enough. Using it as a guide, I added a cup of whole wheat flour and two cups of Caputo to the fed starter. Added enough water to get a wet or slack dough. I’ll let that rise for a few hours and then add flour and salt to make a dough the looks ready to make bread. I’ll probably let the dough ride in the fridge overnight and bake tomorrow. We will see how this turns out. 3 Link to comment Share on other sites More sharing options...
Wilbur ★ Posted April 18, 2020 Share #2 Posted April 18, 2020 There had better be a picture! 1 1 Link to comment Share on other sites More sharing options...
Dirtyhip Posted April 18, 2020 Share #3 Posted April 18, 2020 i am using all purpose flour lately. It's a fucking travesty. 1 Link to comment Share on other sites More sharing options...
Popular Post Parsnip Totin Jack ★ Posted April 18, 2020 Author Popular Post Share #4 Posted April 18, 2020 30 minutes ago, Wilbur said: There had better be a picture! 3 2 Link to comment Share on other sites More sharing options...
smudge ★ Posted April 18, 2020 Share #5 Posted April 18, 2020 Fingers crossed... Link to comment Share on other sites More sharing options...
Parsnip Totin Jack ★ Posted April 18, 2020 Author Share #6 Posted April 18, 2020 19 minutes ago, Dirtyhip said: i am using all purpose flour lately. It's a fucking travesty. I’ve got three flours to choose from. Caputo, King Arthur all purpose and whole wheat. I’ll probably go with the KA all purpose for the finished dough. Link to comment Share on other sites More sharing options...
Parsnip Totin Jack ★ Posted April 18, 2020 Author Share #7 Posted April 18, 2020 I went with the Caputo flour. I added heaping tablespoons until the dough pulled away from the sides and formed a smooth ball. Kneaded with the dough hook for five minutes. Turned out into the food bucket and coated with avocado oil to rise. Marked level with painters tape and noted the time. I will check in two hours. 2 Link to comment Share on other sites More sharing options...
Further Posted April 19, 2020 Share #8 Posted April 19, 2020 This is all magic to me. and to use the word of the day, my favorite, fucking amazing 1 Link to comment Share on other sites More sharing options...
Longjohn ★ Posted April 19, 2020 Share #9 Posted April 19, 2020 I smell bread rising. Link to comment Share on other sites More sharing options...
smudge ★ Posted April 19, 2020 Share #10 Posted April 19, 2020 Time for a fucking update pic. Link to comment Share on other sites More sharing options...
Parsnip Totin Jack ★ Posted April 19, 2020 Author Share #11 Posted April 19, 2020 2 hours ago, Scofflaw said: Time for a fucking update pic. I woke up at 2 am and pulled the bucket out of the fridge; went back to bed. Pic is at 8 am. It is risen. After breakfast I made two loaves and placed them in bowls lined with parchment to proof. I don’t have the fancy proofing baskets. Wo7 and I went for a Sunday drive. Heated the oven to 475 with a baking stone and a Dutch oven. When it was hot I slashed one loaf, dropped it and the parchment into the hot Dutch oven. Bake for 30, remove lid and bake some more. Fuckin repeat the process for the second loaf. More fuckin pics to follow Link to comment Share on other sites More sharing options...
Parsnip Totin Jack ★ Posted April 19, 2020 Author Share #12 Posted April 19, 2020 Loaf number two, waiting for the slash. Link to comment Share on other sites More sharing options...
Parsnip Totin Jack ★ Posted April 19, 2020 Author Share #13 Posted April 19, 2020 Loaf #1 done 3 Link to comment Share on other sites More sharing options...
Dirtyhip Posted April 19, 2020 Share #14 Posted April 19, 2020 I do parchment rest too. It is easier to lift into the pan vs. the dump. Wet cloth on the top seems to work well to hold i moisture and allow it to breathe and let off gas. Nice loaf. 1 Link to comment Share on other sites More sharing options...
Wilbur ★ Posted April 19, 2020 Share #15 Posted April 19, 2020 43 minutes ago, Old#7 said: Loaf number two, waiting for the slash. What? Are you Kreskin as well? Link to comment Share on other sites More sharing options...
Parsnip Totin Jack ★ Posted April 19, 2020 Author Share #16 Posted April 19, 2020 Two loaves 1 Link to comment Share on other sites More sharing options...
smudge ★ Posted April 19, 2020 Share #17 Posted April 19, 2020 Give me a few minutes to churn some butter. I show up on your doorstep, and we can enjoy bread and butter! Ya know.... I have time on my hands. If I could find some yeast, I could make bread.... Hmmm 1 Link to comment Share on other sites More sharing options...
~wildernecss Posted April 19, 2020 Share #18 Posted April 19, 2020 Those look lovely. Please send them to me. Link to comment Share on other sites More sharing options...
Parsnip Totin Jack ★ Posted April 19, 2020 Author Share #19 Posted April 19, 2020 1 hour ago, Scofflaw said: Give me a few minutes to churn some butter. I show up on your doorstep, and we can enjoy bread and butter! Ya know.... I have time on my hands. If I could find some yeast, I could make bread.... Hmmm You don’t need yeast, I didn’t. That’s the beauty of sourdough, you use yeast that’s in the flour and your environment. Make a starter and feed it. Ten minutes time tops. 1 Link to comment Share on other sites More sharing options...
smudge ★ Posted April 19, 2020 Share #20 Posted April 19, 2020 45 minutes ago, Old#7 said: You don’t need yeast, I didn’t. That’s the beauty of sourdough, you use yeast that’s in the flour and your environment. Make a starter and feed it. Ten minutes time tops. Ohhh yeaaaaa.... I think I knew that a long time ago. But anyway, I make bread that uses yeast. Then again I don't haaaaaavvve to do it that way. Link to comment Share on other sites More sharing options...
MickinMD ★ Posted April 20, 2020 Share #21 Posted April 20, 2020 I was going to try to make sourdough bread until I learned there are 15 mistakes I might make. Link to comment Share on other sites More sharing options...
~wildernecss Posted April 20, 2020 Share #22 Posted April 20, 2020 3 hours ago, MickinMD said: I was going to try to make sourdough bread until I learned there are 15 mistakes I might make. He actually presents these as tips, versus mistakes. Nice video. Link to comment Share on other sites More sharing options...
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