Homemade Bread Thread

[z-bob]

I bought a couple of pounds of stone-ground organic rye flour tonight. (I figure it's dirtier that way) I'm going to make some sourdough starter. I had a really good sourdough starter about 10 or 15 years ago but I accidently let it die over the summer when I wasn't baking.

I used to fry spoonsful of the discards from when I fed it; I ate a few with sprinkled with salt, and the dogs ate the rest (I didn't salt theirs) But I assume I should actually throw away the excess starter for the first week in case there's something nasty in there that hasn't yet been crowded out by the yeast and lactic acid bacteria?

Another thing I don't remember is if I need to keep adding a little rye or whole wheat flour every time I feed it, or if straight AP or bread flour is good enough once it gets going strong.

And this time if it's any good, I'm going to dehydrate some of it to keep for insurance in case the starter dies.

 

[Oldskewl]

I bought a couple of pounds of stone-ground organic rye flour tonight. (I figure it's dirtier that way) I'm going to make some sourdough starter. I had a really good sourdough starter about 10 or 15 years ago but I accidently let it die over the summer when I wasn't baking.

I used to fry spoonsful of the discards from when I fed it; I ate a few with sprinkled with salt, and the dogs ate the rest (I didn't salt theirs) But I assume I should actually throw away the excess starter for the first week in case there's something nasty in there that hasn't yet been crowded out by the yeast and lactic acid bacteria?

Another thing I don't remember is if I need to keep adding a little rye or whole wheat flour every time I feed it, or if straight AP or bread flour is good enough once it gets going strong.

And this time if it's any good, I'm going to dehydrate some of it to keep for insurance in case the starter dies.

I started my starter solely with AP flour. Took about 8-9 days before it was strong enough to bake with. My understanding is to create the starter with rye or wheat and then feed it AP or bread flour going forward. Only time you would need to add wheat or rye would be if your starter gets weak and you want to strengthen it. You will go through a fair amount of flour that first week and I would just pitch it. Definitely don't put it down the drain(it is like cement!) I did dry some of mine and keep it in the panty. But I have yet to attempt to start a new starter with it.

One thing I liike to do with my discard(after its established) is to make crackers. Just mix 100g of discard with 1TBS of melter butter. Spread thinly on parchment lined baking sheet. Top with salt or everything bagel seasoning. Bake @325F for 5 min, score with a pizza cutter and back in the oven for 25-30 min Depends on how thick you spread them. It's also good to mix shredded cheddar with the discard and butter. YUM!

 

[z-bob]

I started my starter solely with AP flour. Took about 8-9 days before it was strong enough to bake with. My understanding is to create the starter with rye or wheat and then feed it AP or bread flour going forward. Only time you would need to add wheat or rye would be if your starter gets weak and you want to strengthen it. You will go through a fair amount of flour that first week and I would just pitch it. Definitely don't put it down the drain(it is like cement!) I did dry some of mine and keep it in the panty. But I have yet to attempt to start a new starter with it.

One thing I liike to do with my discard(after its established) is to make crackers. Just mix 100g of discard with 1TBS of melter butter. Spread thinly on parchment lined baking sheet. Top with salt or everything bagel seasoning. Bake @325F for 5 min, score with a pizza cutter and back in the oven for 25-30 min Depends on how thick you spread them. It's also good to mix shredded cheddar with the discard and butter. YUM!

Thanks. I just mixed up a starter a few minutes ago; only 50ml of water and 50g of rye flour, but I'm not going to discard anything for the first feeding or two. It is thicker than I expected so I might add another 10ml of water.

It's in a half pint jelly jar right now but when it's a little bigger I will move it to something like a wide-mouth 24 oz Mason jar and begin discarding most of it at each feeding. I am going to assume the discard is inedible for the first few days and okay after that -- and actually desirable to eat after a week or two.

 

[Hoppy2bmerry]

Making starters including different grains - links in the text.
https://foodbodsourdough.com/how-to-make-a-starter/

 

[z-bob]

Making starters including different grains - links in the text.
https://foodbodsourdough.com/how-to-make-a-starter/

Thanks, that is almost exactly what I was planning to do anyway and it's nice to have confirmation and a few more details.

 

[OakIslandBrewery]

Pullman loaf of sourdough with 10% of both rye and whole wheat. Grilled cheese will happen View attachment 861009
View attachment 861043

That's an impressive looking loaf, nice square slices!

 

[Hoppy2bmerry]

That's an impressive looking loaf, nice square slices!

Thanks, baked with the lid on of course . I felt fortunate that it didn’t ooze out while baking, since it continued to rise in the fridge and was touching the lid.

 

[z-bob]

Thanks. I just mixed up a starter a few minutes ago; only 50ml of water and 50g of rye flour, but I'm not going to discard anything for the first feeding or two. It is thicker than I expected so I might add another 10ml of water.

It's in a half pint jelly jar right now but when it's a little bigger I will move it to something like a wide-mouth 24 oz Mason jar and begin discarding most of it at each feeding. I am going to assume the discard is inedible for the first few days and okay after that -- and actually desirable to eat after a week or two.

Baby starter was already bubbly, 24 hours later. I didn't expect to see any activity until tomorrow. This organic rye flour must have a *lot* of bugs in it -- in a good way. I just gave it some water and AP flour (didn't discard anything) and will check it again tonight. It doesn't smell like anything yet.

 

[bailey mountain brewer]

First loaf in a regular loaf pan, pretty excited for it.

 

[OakIslandBrewery]

First loaf in a regular loaf pan, pretty excited for it.
View attachment 861434

Bring out the butter while it's still warm!

 

[amber-ale]

First time in 10 years I’ve been able to have wheat free bread that mixes, cooks and tastes “”normal” . Isn’t gritty, bland rubbery or $9 pet loaf.

Just 4/5 rye (or barley) flour
1/5 tapioca starch
Salt sugar yeast
Lemon juice
Psyllium husk and an egg

 

[user 246304]

Ok, suggestions or it is what is? Third loaf, but second attempt at adding sundried tomato and basil. I get a good rise, the flavor is fantastic, nice and airy, but the outer later separates sorta and parts get a little to dark. The rest of the loaf is great. This is done in a Dutch oven preheated to 450f loaf in for 30 minutes, then dial it back to 410 with the lid off for 10 minutes. The top layer is already separated when I remove the lid at 30 minute mark.
View attachment 859653

Personally, I'm a huge fan of these crispy edges. To me, your loaf looks outstanding and sounds delicious. Just an example, my latest Drittelsbrot ("drittel" implying a mix of 3 different things - usually, some blend of wheat and rye flours, with cracked wheat and/or cracked rye, "schrot" in various grades of coarseness).

 

[user 246304]

View attachment 859251
15% Whole wheat Sourdough with chia seeds, and enriched with beer.View attachment 859262

Whoa. Late to the game. Gorgeous, Hoppy.

 

[Hoppy2bmerry]

Whoa. Late to the game. Gorgeous, Hoppy.

Thank you, there were a few ugly loaves in between, solved my problem by strengthening ing my starter and reducing hydration a tad. (Using organic AP flour)

 

[user 246304]

Thank you, there were a few ugly loaves in between, solved my problem by strengthening ing my starter and reducing hydration a tad. (Using organic AP flour)

Very nice. My rye starter has been abused of late myself, not baking nearly as much as my wife has been on a very low carb diet for some time now. Just myself and my son. But I actually am baking today with a very nice bread, "Sylter Weißbrot nach Alexander Klutzny." I came to it from the German FB community I'm part of, Angebacken. It has a rye sourdough starter as well as a yeast biga. Extremely low maintenance. Even the shaping is slapdash and into the oven. Great everyday bread. This particular version is an adaptation by Björn Hollensteiner ("Der Brotdoc") of Alexander Klutzny's. Alexander's version is itself an adaptation of the original, "Black Beauty – Sylter Weißbrot nach Jochen Gaues."

It actually uses a bit of active rye malt. I buy the malt from my LHBS and grind it into flour. As you can see from the photos, though, it was probably too warm a day and the malt, being so enzymatic, really made the bulk fermentation take off and I think I missed the window to toss then into the oven as it was overproofed. Still, delicious, and so easy. There's not even any proofing. After 2 1/2 hours or so bulk ("Stockgare"), a couple of accordion folds and into the oven.

Edit: Sorry, in the original I'd forgotten there is a very short proof (15 minutes. For me, given how almost overdeveloped the bulk was, I just shaped and tossed it in the oven). And in Björn´s version, there is a 45 minute proof. Regardless given the large amount of pre-ferment between the starter and biga, and the rye malt, I think the bulk and proof both need careful watching.

 

[Dimax]

Soft Pretzel Polish Dogs, were what's for dinner last night!

 

[Hoppy2bmerry]

Pulla. Finnish cardamom coffee bread. (Yeasted sweet enriched bread)

 

[TandemTails]

I wanted to try substituting beer instead of water in a batch of bread to see what would happen. I used a Munich Dunkel I brewed and had on tap. It really provided a great boost of color with a little flavor making it through to the final slice. I also added a small amount (1.5% by weight) of home made spent grain flour.

I've got the full recipe, method and more pics here if anyone is interested: https://alegrebread.com/2024/11/25/munich-dunkel-beer-sourdough/

 

[Oldskewl]

I wanted to try substituting beer instead of water in a batch of bread to see what would happen. I used a Munich Dunkel I brewed and had on tap. It really provided a great boost of color with a little flavor making it through to the final slice. I also added a small amount (1.5% by weight) of home made spent grain flour.

View attachment 863132
View attachment 863133
View attachment 863134
View attachment 863135

I've got the full recipe, method and more pics here if anyone is interested: https://alegrebread.com/2024/11/25/munich-dunkel-beer-sourdough/

Looks very good! I have yet to add spent grains to my bread. Thought of saving some grains when I brewed a stout a few weeks ago but I read that too much of the roasted grains would come through. Then I forgot to save some grains when I brewed an NEIPA 2 weeks ago. Someday!

 

[Hoppy2bmerry]

Cinnamon rolls and dinner rolls will happen Thursday. I mix up a full batch of dough and split it and keep in in the frigid after the second proving. One part becomes the breakfast rolls the rest is for the dinner rolls, and I don’t need to get up at 5AM.

 

[Oldskewl]

I really want to try this recipe for maple bacon donut foccacia.

 

[TandemTails]

Looks very good! I have yet to add spent grains to my bread. Thought of saving some grains when I brewed a stout a few weeks ago but I read that too much of the roasted grains would come through. Then I forgot to save some grains when I brewed an NEIPA 2 weeks ago. Someday!

They're a great addition in small amounts to your bread! I've tried them "wet" where I just portion out some small amounts into bags and throw them into the freezer. My preferred method is to dry them out then grind them into a flour using a spice or coffee grinder. I made a guide for that here: https://alegrebread.com/2019/04/24/how-to-make-spent-grain-flour/

 

[Hoppy2bmerry]

I mixed up an enriched sourdough in the morning and let it bulk prove much of the day. Divided it in two shaped it into a rectangle and it was in the fridge overnight. The over temp had dropped a bit so I think that is why the dinner rolls didn’t rise much, but the crumb was nice airy and soft.

 

[jrgtr42]

I made up a batch for T-giving dinner. Used my sourdough starter, and my standard recipe, with techniques mixed and matched from a couple places.
I actually started it on Tuesday night, stretching and shaping, cold fermented. I had some roasted garlic I mixed in there as well. Very happy with the result.

 

[Oldskewl]

Tried a cinnamon raisin sourdough today. Turned out better than expected. Very addictive! I need to thin the cinnamon mix a little next time to make it easier to spread. It was kind of clumped in places.

 

[bailey mountain brewer]

Inspired by @TandemTails made this one with some homebrew brown ale, turned out great.

 

[Hoppy2bmerry]

Sourdough marble rye, well that’s what I was going for. It’s tasty anyway.

 

[bailey mountain brewer]

Made 2 loaves Sunday into Monday and sliced some for our hb club meeting last night, one with sundried tomato and basil, the other I sprinkled some of the leftover dry rub that I mixed up for my Thanksgiving turkey, gave the bread a "stuffing" flavor, it was a hit.

Edit, forgot to show the sliced Pic.

 

[Knightshade]

Just making some plain ol sandwich bread with spent grains from yesterday’s rice lager brew day.

 

[z-bob]

Sourdough bread that I baked yesterday. I think the pan is too large for the amount of dough and it spread out rather than up, but the taste is wonderful and it has a good chew to it. (I wish the holes were a little bigger) The white balance is off a bit; the bread is actually grayer than that I made it with all high-protein bread flour, but last time I fed the starter I used whole wheat, so the final bread is about 10% WW. Just flour, water, salt, and starter (which is just flour and water.) No fats or oils or other dough conditioners added. I baked it in a greased Corningware casserole dish with a lid.