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      01-21-2020, 11:48 AM   #815
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Quote:
Originally Posted by KenB925 View Post
In related news, I have been feeding a sourdough culture for the last few days, I think its about ready to produce some delicious loaves of bread.

Its a lot like having a pet, feeding it every 12 hours and such. But once its fully active, you can slow it down in the fridge.

We'll see how it goes, I have done loaves of bread in the wood fired oven before, but not from a 'natural' starter, I did a poolish (for anyone whis interested). I also think I have a good idea on how it 'inject steam'

We shall see.
Keep me posted, I’m getting ready to do the same thing. I thought I’d follow THIS since I’m a neophyte.
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      01-21-2020, 12:54 PM   #816
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Tonight I trying Alpaca Andouille Sausage with peppers, onions, mushrooms and potatoes roasted in the oven. We shall see.
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      01-21-2020, 05:00 PM   #817
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Quote:
Originally Posted by polychromatic View Post
Keep me posted, I’m getting ready to do the same thing. I thought I’d follow THIS since I’m a neophyte.
This is my first success (so far) at a sourdough starter, but not my first attempt.

I did something similar to your link, twice. The first time it just did start, I think I kept everything too clean, you are supposed to get your hands in there, and let it be exposed to the air. I kept it pretty covered up because we have a cat running around the house.

The second time I was 'less' clean and it started but got funky and I threw it away. Knowing what I know now, I think it was doing what it was supposed to be doing, but I didn't feed it often enough.

This time I bought a dry package of (what is advertised as) Original San Francisco Starter, the procedure is basically the same and it takes about 4 days to a week it get it going. Feeding it twice a day etc.

I would be more confidant doing one myself again, now that I know what I am looking for, and what it should smell like etc.

My understanding, from reading a couple books on this stuff, is that eventually "local" yeasts from wherever you are will take over your culture. Maybe just one opinion, but it makes some sense.
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      01-21-2020, 09:53 PM   #818
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Here is my starter tonight, just before it’s feeding.
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      01-22-2020, 05:01 AM   #819
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Quote:
Originally Posted by KenB925 View Post
Here is my starter tonight, just before it’s feeding.
Looks like it’s well on it’s way! BTW, I thought this was especially well done:


Last edited by polychromatic; 01-22-2020 at 07:02 PM..
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      01-22-2020, 09:18 AM   #820
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Quote:
Originally Posted by polychromatic View Post
Looks like iy’s well on it’s way! BTW, I thought this was especially well done:
Yes, with last nights feeding I think its ready to go, its just about doubling in volume in about 3 hours.

Saturday will probably be my day. Good bread should cost 10x what it costs

I'll check out that link tonight!
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      01-22-2020, 06:20 PM   #821
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      01-23-2020, 01:08 PM   #822
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^The whole is greater than the sum of it's parts
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      01-24-2020, 11:37 PM   #823
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Originally Posted by UncleWede View Post
^The whole is greater than the sum of it's parts
The whole is a heart attack on a plate. Yikes.

That said, a local restaurant here has unlimited sliders for lunch on Thursday. Tasty ones, too. That's a damn hard thing to pass up once a week.
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      01-27-2020, 11:52 AM   #824
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I made my sourdough bread on Saturday morning, I learned a lot. I'll definitely do a couple of things different next time.

There are countless ways to mess up bread making, especially if you are cooking it with fire.

The good:
-the sourdough starter performed perfectly, I fed it for about a week, bloomed it, bulk fermented it, and did a 12 hour proof in the fridge
-I used a 'no kneed' method described in the book "Tartine Bread" I worked perfectly, the crumb could not have been much better.
-linen cloths are awesome

Areas for improvement:
-I either need to make smaller loaves, or get bigger proofing baskets
-I need to get more 'tension' in the dough before putting it in the baskets (I had a feeling I should have done this a it more when I was in the middle of it)
-I think the dough needs to come up to temperature in the proofing baskets, then turn out on to the peel and quickly get into the oven. I let them sit on the peel for too long, they ended up sticking a little and were difficult to get off. Leaving them 'unsupported' out of the basket made them flatten out a bit more then I would like.
-I need to let the oven get more 'heat soaked' it cooled faster then I wanted it to, using the method that I used, you get the oven up to temp then remove the fire/coals and cook using residual heat. I have been guilty of trying to rush this before...and I did it again. Next time I'll either let the fire go for a couple of hours, maybe even get it up to 600 and let it cool back, or I'll put a fire wall in there with bricks and keep a small fire going.
-I used a water tray (you need some steam to let the bread rise) that was too big.

Conclusion, with the exception of the shape of the loaves, I could not be happier with the results.
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      01-27-2020, 12:02 PM   #825
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OMG, you added a huge degree of difficulty, using a brick oven! You are way ahead of the curve! I bet even the flat loaves are pretty tasty!
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      01-27-2020, 12:12 PM   #826
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Damn!!

You sir, are an artisan. Thanks for reporting to all of us. Amazing job!!

Quote:
Originally Posted by KenB925 View Post
I made my sourdough bread on Saturday morning, I learned a lot. I'll definitely do a couple of things different next time.

There are countless ways to mess up bread making, especially if you are cooking it with fire.

The good:
-the sourdough starter performed perfectly, I fed it for about a week, bloomed it, bulk fermented it, and did a 12 hour proof in the fridge
-I used a 'no kneed' method described in the book "Tartine Bread" I worked perfectly, the crumb could not have been much better.
-linen cloths are awesome

Areas for improvement:
-I either need to make smaller loaves, or get bigger proofing baskets
-I need to get more 'tension' in the dough before putting it in the baskets (I had a feeling I should have done this a it more when I was in the middle of it)
-I think the dough needs to come up to temperature in the proofing baskets, then turn out on to the peel and quickly get into the oven. I let them sit on the peel for too long, they ended up sticking a little and were difficult to get off. Leaving them 'unsupported' out of the basket made them flatten out a bit more then I would like.
-I need to let the oven get more 'heat soaked' it cooled faster then I wanted it to, using the method that I used, you get the oven up to temp then remove the fire/coals and cook using residual heat. I have been guilty of trying to rush this before...and I did it again. Next time I'll either let the fire go for a couple of hours, maybe even get it up to 600 and let it cool back, or I'll put a fire wall in there with bricks and keep a small fire going.
-I used a water tray (you need some steam to let the bread rise) that was too big.

Conclusion, with the exception of the shape of the loaves, I could not be happier with the results.
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      01-27-2020, 01:42 PM   #827
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Quote:
Originally Posted by simplemind View Post
OMG, you added a huge degree of difficulty, using a brick oven! You are way ahead of the curve! I bet even the flat loaves are pretty tasty!
Quote:
Originally Posted by MKSixer View Post
Damn!!

You sir, are an artisan. Thanks for reporting to all of us. Amazing job!!
Thank You.

Yeah, the brick oven adds about 30 more ways to ruin everything
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      01-27-2020, 05:47 PM   #828
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Quote:
Originally Posted by KenB925 View Post
I made my sourdough bread on Saturday morning, I learned a lot. I'll definitely do a couple of things different next time.

There are countless ways to mess up bread making, especially if you are cooking it with fire.

The good:
-the sourdough starter performed perfectly, I fed it for about a week, bloomed it, bulk fermented it, and did a 12 hour proof in the fridge
-I used a 'no kneed' method described in the book "Tartine Bread" I worked perfectly, the crumb could not have been much better.
-linen cloths are awesome

Areas for improvement:
-I either need to make smaller loaves, or get bigger proofing baskets
-I need to get more 'tension' in the dough before putting it in the baskets (I had a feeling I should have done this a it more when I was in the middle of it)
-I think the dough needs to come up to temperature in the proofing baskets, then turn out on to the peel and quickly get into the oven. I let them sit on the peel for too long, they ended up sticking a little and were difficult to get off. Leaving them 'unsupported' out of the basket made them flatten out a bit more then I would like.
-I need to let the oven get more 'heat soaked' it cooled faster then I wanted it to, using the method that I used, you get the oven up to temp then remove the fire/coals and cook using residual heat. I have been guilty of trying to rush this before...and I did it again. Next time I'll either let the fire go for a couple of hours, maybe even get it up to 600 and let it cool back, or I'll put a fire wall in there with bricks and keep a small fire going.
-I used a water tray (you need some steam to let the bread rise) that was too big.

Conclusion, with the exception of the shape of the loaves, I could not be happier with the results.
Whew, now you can finally can get some good sourdough bread over there in the bay area...
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      01-27-2020, 07:15 PM   #829
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      01-27-2020, 07:52 PM   #830
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Quote:
Originally Posted by KenB925 View Post
Thank You.

Yeah, the brick oven adds about 30 more ways to ruin everything
Nothing like having choices!!
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      01-27-2020, 08:11 PM   #831
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Quote:
Originally Posted by MKSixer View Post
Nothing like having choices!!
indeed, and there is something strangely relaxing about cooking with fire
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      01-27-2020, 08:20 PM   #832
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Quote:
Originally Posted by KenB925 View Post
indeed, and there is something strangely relaxing about cooking with fire
It's primal. A gathering of friends around fire and food is something that every human in history can relate to regardless of century born and location lived.
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      01-27-2020, 08:28 PM   #833
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Quote:
Originally Posted by KenB925 View Post
Quote:
Originally Posted by MKSixer View Post
Nothing like having choices!!
indeed, and there is something strangely relaxing about cooking with fire
That reminds me of the scene in blazing saddles after they eat the beans.......
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      01-28-2020, 07:39 PM   #834
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Made a couple of pizzas. First time I used Caputo 00. Makes a big difference vs. regular bread flour.
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      01-28-2020, 08:26 PM   #835
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Fish tacos!!!
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      01-28-2020, 09:29 PM   #836
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Quote:
Originally Posted by RickFLM4 View Post
Made a couple of pizzas. First time I used Caputo 00. Makes a big difference vs. regular bread flour.
It’s surprising how big of a difference it makes, even when compared to bread flour.

How are you cooking it?
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