Bread!

miguel said:
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Just discovered this thread. I recently did my first diy starter. Very sour but have not figured out how to get a consistent rise. I have been making sour dough pizza crusts, tortillas and rolls. The latest experiment is an overnight rise. So far so good.
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Ironically, I've been wishing my sourdough was more sour lately (anyone got any tips for that?) In my experience, the key to good consistent rise is making sure your starter is good and consistent; ie. you should be able to feed it/split it and see a very predictable rise (and fall if you let it keep going). When I first made my starter I think it took almost 3 weeks to have consistent activity; how old is yours? I think it just takes some time for the good wild yeast and lactobacilli to take hold when starting a starter culture from scratch.
 
I started mine in April. I started with whole wheat flour, and switched to unbleached flour for the remainder. It was 60 to 70 when I started, and gradually went up to around 80-90. It is way more sour than the previous commercial starter I had. I have been lax on the feed/split. I will tighten up on that part.
I have been making regular bread for years. The household likes the regular bread but not the sour dough. I usually have to make a standard batch and a sour batch.
 
I guess I'm a fair weather baker (fair weather for baking being cooler weather). I woke up the sourdough starter from its long summer nap in the fridge and did a couple of basic sort of loaves - 12% whole wheat, 5% rye, 82% hydration. Some very enthusiastic oven spring worked a bit better with the angled curved slash (on the left) than with the straight slash.

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Theodore said:
His bloody leg's off!
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Yes, he also lost a leg in the bike chain incident, but that's not nearly as funny as the chain grease.. look at that cute eyebrow!





No Darts were harmed in the making of this hilarious picture
 
still baking. this last weekend was a basic "country white" sort of thing to use up odds and ends of flour. Something like 8% whole wheat, 12% whole spelt, 14% kamut, 85% hydration. Hacked at while slicing because it smelled great and I needed to get into it RIGHT NOW

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I know I missed christmas and so I'm late, but I candied some lemon and grapefruit peel yesterday in preparation for sourdough panettone that in theory is going to happen this coming weekend.
 
some dough (20% whole wheat, 4% buckwheat, 85% hydration sourdough) taking a brief bench rest before taking its long cold overnight proofing nap on a long cold night

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yabba said:
sourdough panettone was a success! I candied my own grapefruit and lemon peel and converted some of my starter to a "stiff/sweet" starter and took a very long time mixing in butter and sugar gradually.

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That, my friend, is a flawless panettone! Wow!

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