Here are some examples she found :
Norwich Sourdough Bread Recipe – Wild Yeasthttp://www.wildyeastblog.com/my-new-favorite-sourdough/
Norwich More-Sourdough – Wild Yeasthttp://www.wildyeastblog.com/more-sour-sourdough/
― change display name (Jordan), Saturday, 18 April 2020 16:21 (four years ago) link
And here's the latest loaf with a lot of flax seed, very hearty & moist:https://www.instagram.com/p/B_DLGQnjSE5/
― change display name (Jordan), Saturday, 18 April 2020 16:23 (four years ago) link
there is no way you don't get an a+ for that.
― medicate for all (outdoor_miner), Saturday, 18 April 2020 19:59 (four years ago) link
Oh I can't take credit, that's all my partner, I just did a little folding.
― change display name (Jordan), Saturday, 18 April 2020 22:36 (four years ago) link
That is f'n amazing
― mom tossed in kimchee (quincie), Saturday, 18 April 2020 22:58 (four years ago) link
wow. nice job!
― forensic plumber (harbl), Sunday, 19 April 2020 01:31 (four years ago) link
Gorgeous!I’ve been thinking about stevie’s tip to leave the dough UNCOVERED during proving and i almost did it last night..... and then i chickened out
― Li'l Brexit (Tracer Hand), Sunday, 19 April 2020 08:19 (four years ago) link
you cover it bcz why science-wise?
― mark s, Sunday, 19 April 2020 11:00 (four years ago) link
ps i assume professional breadmakers have a thing they can do with the sad little leftover glass of yolk from a separate-the-eggwhite recipe but what abt the the unprofessional breadmaker (me)
― mark s, Sunday, 19 April 2020 12:57 (four years ago) link
gourgeres (eli's recipe) plus a nice glass of lemonade
https://files.slack.com/files-pri/TV20059EW-F012468M76X/2020-04-19_14.28.34.png
― mark s, Sunday, 19 April 2020 13:32 (four years ago) link
bases not really firmed up? what's the tip for this?
― mark s, Sunday, 19 April 2020 13:34 (four years ago) link
that’s okay. they should be pretty light and soft. leave em in a little longer if you want? or reheat for a couple minutes longer than you might otherwise when you next have them?
― Li'l Brexit (Tracer Hand), Sunday, 19 April 2020 13:48 (four years ago) link
i popped them back in for a few mins just on that open tray with no baking tray to mask the base
yr family is insane by the way these are delicious, which element do they dislike?
― mark s, Sunday, 19 April 2020 13:51 (four years ago) link
i honestly don’t know. they start to answer and then trail off.re: covering dough during fermentation/proving: if your dough dries out too much the crust can get too thick and chewy, plus the ratio of flour to water will actually change, meaning a less hydrated loaf, meaning not as tender inside... that said, the whole point of those cane proving baskets is to slightly wick away some of the water from the surface so that the dough doesn’t stick... so i imagine it could totally work as long as you weren’t leaving them uncovered for an ungodly amount of time. plus the fridge is usually pretty damp anyway!in my E5 class, i remember the baker being extremely blasé about dough temperature during fermentation and whether the dough was covered or not..
― Li'l Brexit (Tracer Hand), Sunday, 19 April 2020 13:54 (four years ago) link
lol "when you next have them" = they are nearly all gone!
(i did manage to put a tray of them in the freezer so there will be a next time)
― mark s, Sunday, 19 April 2020 13:57 (four years ago) link
Oh man, thanks everyone, I'll pass on the praise, but you should really see her other loaves!
Re: egg yolk, cook & eat, surely? On toast w/olive oil?
― change display name (Jordan), Sunday, 19 April 2020 13:58 (four years ago) link
good idea if i had any toast
― mark s, Sunday, 19 April 2020 14:24 (four years ago) link
You're making bread!
― change display name (Jordan), Sunday, 19 April 2020 14:31 (four years ago) link
so i'm learning the insides of my gougeres shd have been more like eclairs (it's choux pastry) than dense like scones?
anyway they weren't (they were tasty but no way could they be called "puffs") )
― mark s, Sunday, 19 April 2020 15:51 (four years ago) link
I’ve been thinking about stevie’s tip to leave the dough UNCOVERED during proving and i almost did it last night..... and then i chickened out
it worked good but ymmv!!
― Pinche Cumbion Bien Loco (stevie), Sunday, 19 April 2020 17:26 (four years ago) link
So, I figured out what to do with all the spent starter instead of throwing it away after feedings. Sourdough crackers.
― Fetch the Bolt Thrower (PBKR), Sunday, 19 April 2020 21:48 (four years ago) link
That is an awesome idea.
― Li'l Brexit (Tracer Hand), Sunday, 19 April 2020 22:01 (four years ago) link
They are really easy! I used vegetable shortening instead of butter since I didn't have a ton of the latter. They are great!
― Fetch the Bolt Thrower (PBKR), Monday, 20 April 2020 12:09 (four years ago) link
I made them! I didn't roll them thin enough but they're still great. So flavourful and tangy. Impossible to stop eating them, basically.
― Li'l Brexit (Tracer Hand), Wednesday, 22 April 2020 14:38 (four years ago) link
I spoke w/my bread sensei about making sourdough more sour and she says:
'To get a tangier loaf you need to use a more mature leaven and a more well fermented dough. Ferment your leaven until it tastes nice and sour. Also using dark rye in your dough can help it ferment more to get tangier flavours'
― Li'l Brexit (Tracer Hand), Wednesday, 22 April 2020 14:39 (four years ago) link
Nice, my partner made sourdough crackers with the discard too once. Lately she's only been feeding her starter when she's going to bake, and there hasn't been any discard.
Btw I was watching a Bon Appetit video that specifically mentioned covering the dough to prevent a skin forming + inhibiting gluten structure.
― change display name (Jordan), Wednesday, 22 April 2020 14:46 (four years ago) link
Yeah I don't usually have 250g of 'extra' starter. I actually made a kind of levain in order to have enough!!
― Li'l Brexit (Tracer Hand), Wednesday, 22 April 2020 14:48 (four years ago) link
yeah a week on and tbh I have had good and bad results with the "uncovered in the fridge" technique
― Pinche Cumbion Bien Loco (stevie), Wednesday, 22 April 2020 14:58 (four years ago) link
i just want to announce, slightly feebly but also very proudly, that i made two *very simple* but *fantastically successful* tinned yeasted loaves yesterday. that is all.
― Fizzles, Thursday, 23 April 2020 20:10 (four years ago) link
Awesome :)
I've been making more tinned loaves lately.
― Li'l Brexit (Tracer Hand), Thursday, 23 April 2020 20:24 (four years ago) link
i have to decide what to make at the weekend after my mixed success with the gougeres (they tasted nice but they totally didn't rise properly, they were more like very excellent cheese scones)
― mark s, Thursday, 23 April 2020 20:26 (four years ago) link
Latest:
http://imgur.com/gallery/CBYFeEV
― Fetch the Bolt Thrower (PBKR), Saturday, 25 April 2020 15:23 (four years ago) link
Majestic beast!
― Pinche Cumbion Bien Loco (stevie), Saturday, 25 April 2020 15:57 (four years ago) link
My wife made pancakes this morning from excess sourdough starter. They were so good: light, fluffy, lots of flavor.
― Fetch the Bolt Thrower (PBKR), Sunday, 26 April 2020 14:12 (four years ago) link
Though maybe that should go in the cooking thread.
― Fetch the Bolt Thrower (PBKR), Sunday, 26 April 2020 14:14 (four years ago) link
i reckon knowing what to do with spare starter is a useful thing to go here. after my wild success with yeasted tinned wholemeal loaves, i thought i’d do a white bloomer. my shaking and handling was poor throughout and due to some contradictory info from my oven thermometer i think my oven temp was too hot. so it’s almost but not quite burned on the outside, and the base isn’t as solid as i’d like. quite pleased to have some info to learn from though, and do better next time.
― Fizzles, Sunday, 26 April 2020 14:40 (four years ago) link
photo link here https://www.instagram.com/p/B_cqPb7HXZh/?igshid=x1jbqgygei03
― Fizzles, Sunday, 26 April 2020 14:42 (four years ago) link
*shaping not shaking
― Fizzles, Sunday, 26 April 2020 14:44 (four years ago) link
That looks pretty good to me.
― Fetch the Bolt Thrower (PBKR), Sunday, 26 April 2020 15:16 (four years ago) link
Me too! How does/did it taste?
― Li'l Brexit (Tracer Hand), Sunday, 26 April 2020 16:08 (four years ago) link
Looking good!
Once I've got a jar of discard I use it for pancakes - add an egg, salt, bicarb then milk and flour until it looks like a batter.
Today - rushing a fairly standard boule. Using about 1/3 wholemeal so threw in a bit more water than usual. lol sticky.
― woof, Sunday, 26 April 2020 16:35 (four years ago) link
oh it tastes great! v pleased.
― Fizzles, Sunday, 26 April 2020 16:43 (four years ago) link
making a very basic white crusty bread from a BBC recipe which while simple also manages to be annoying and unclear in places: "pat the dough into an oval and roll it up tightly" -- roll it up in which direction? i guessed along the longer axis but
also the phrase "if flavours are your thing" enrages me -- no, no they're not, i aim for full-on flavourlessness and so should you
― mark s, Sunday, 3 May 2020 14:51 (four years ago) link
I’ve been using Kronjast fresh yeast recently, in the absence of anything else, and it is very good. Made a loaf of white / spelt with pekmez and thyme today and it turned out great.
― ShariVari, Sunday, 3 May 2020 15:00 (four years ago) link
and here it is: interestingly it caught along the split on the top before the base was even non-doughy, so maybe i had it too hot this time? i flipped it on its back for the last ten mins and the base baked properly also
https://files.slack.com/files-pri/TV20059EW-F013BERFP8R/2020-05-03_16.31.30-2.jpg
https://files.slack.com/files-tmb/TV20059EW-F013BERFPB3-f0e3a0d07d/2020-05-03_16.32.28-1_720.jpg
― mark s, Sunday, 3 May 2020 15:50 (four years ago) link
another possible reason: quite a lot of oil ended up in the dough from my kneading hands and the surface and the "lightly oiled" bowl
i used olive oil bcz that's what i had and i know that can burn when you fry?
― mark s, Sunday, 3 May 2020 15:51 (four years ago) link
can’t see the pics for some reason.it might have been too high in the oven. you want it about midway up.were you baking in a tin?i doubt the oil made any difference.
― Li'l Brexit (Tracer Hand), Sunday, 3 May 2020 15:52 (four years ago) link
they're linked from slack, sorry, probably only visible if you're signed in
― mark s, Sunday, 3 May 2020 15:54 (four years ago) link
https://i.imgur.com/GEhXikf.jpg
https://i.imgur.com/0pOxM0X.jpg
― mark s, Sunday, 3 May 2020 15:57 (four years ago) link
they look great! almost burnt on top is very on-trend.what were they baking ON? a metal tray?
― Li'l Brexit (Tracer Hand), Sunday, 3 May 2020 16:05 (four years ago) link