beekeeperman
Well-Known Member
Flour and water and time is all you basically need.
Bread taste results may vary depending on where you live.
http://www.kingarthurflour.com/blog...wn-sourdough-starter-the-path-to-great-bread/
Homemade Bread Thread
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Flour and water and time is all you basically need.
Bread taste results may vary depending on where you live.
http://www.kingarthurflour.com/blog...wn-sourdough-starter-the-path-to-great-bread/
odorf
Guru of Nothing
beekeeperman,,i am reading your link,just started
it says to use whole rye or pumprnickel flour because of the nutrients.
can you use yeast nutrient [for wine] and regular bread flour?
beekeeperman
Well-Known Member
Or whole wheat flour.
Dunno about other methods like you asked about.
Dunno about other methods like you asked about.
ericbw
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I think the whole grain flours also have more of the bacteria and enzymes (? Whatever causes the fermentation?).
Whole grain, rye, etc flours are pretty heavy in my experiences. I always have to cut them with regular flour. Spent grain flour is the same way. Now for a sourdough culture, they could be interesting to get slightly different " sour" complexities?
brewerJase
Well-Known Member
Todays loaf, was a give away to a friend so no crumb shot.
Apparently no shot of the loaf as I must of forgotten, must of not happened[emoji56]
Apparently no shot of the loaf as I must of forgotten, must of not happened[emoji56]
slym2none
"Lazy extract brewer."
I have made a sourdough (?) starter using instant mashed potatoes, it makes really lovely bread, very soft & tender. I actually like using that recipe to make cinnamon-raisin bread.
When I was a kid, my mom used to make "salt risin'" bread, and that starter smelled so bad, I wouldn't eat the bread. Now I wonder what I was missing...
When I was a kid, my mom used to make "salt risin'" bread, and that starter smelled so bad, I wouldn't eat the bread. Now I wonder what I was missing...
odorf
Guru of Nothing
need a proof box
so i took my bread box, drilled a hole in the side for a thermometer
and put a heating pad in it. working so far.
wish me luck
so i took my bread box, drilled a hole in the side for a thermometer
and put a heating pad in it. working so far.
wish me luck
Cheesy_Goodness
Well-Known Member
^ If that doesn't work out, you might could try putting it in the oven with the light on. Mine stays around 100F or so with the light on. Perfect for proofing and for making yogurt.
odorf
Guru of Nothing
ericbw
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My daughter asked me to show her how to make the Italian sesame loaf we had for Thanksgiving. Turned out perfectly. It's an easy recipe that was on the Gold Medal flour bag - the braiding and sesame seeds make it seem a lot fancier than it should be. Also, bread flour seems to be the single greatest improvement I have made.
I brought the first no-knead loaf I baked using sourdough starter from Carl's friends. The starter didn't smell tangy, and the bread didn't taste tangy, but my whole house had that fantastic tangy sourdough smell.
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BGBC
Well-Known Member
Playing with more whole wheat flour
View attachment ImageUploadedByHome Brew1449344675.383052.jpg
View attachment ImageUploadedByHome Brew1449344685.879673.jpg
3 of 4 are heading to a dinner party tonight. Cuts didn't turn out great, but they're tasty.
View attachment ImageUploadedByHome Brew1449344675.383052.jpg
View attachment ImageUploadedByHome Brew1449344685.879673.jpg
3 of 4 are heading to a dinner party tonight. Cuts didn't turn out great, but they're tasty.
Reviving my friend Carl's starter...happy I dried a bunch out.
Cheesy_Goodness
Well-Known Member
Finally getting the hang of this sourdough thing. I did a loaf yesterday that looked, smelled, and tasted fantastic (no pics though 
)
One thing I haven't been able to figure out is how to prevent the bread from popping its side out. I slash the top so that always turns out fine, but the sides seem to break open during baking.
ChefRex if that's blue cheese in the background in the second pic I'm guessing you had a pretty good night
)One thing I haven't been able to figure out is how to prevent the bread from popping its side out. I slash the top so that always turns out fine, but the sides seem to break open during baking.
ChefRex if that's blue cheese in the background in the second pic I'm guessing you had a pretty good night
Fresh out of the oven,View attachment ImageUploadedByHome Brew1450125568.619869.jpg
Bob, you have the most beautiful loaves!
Peruvian802
Well-Known Member
ericbw
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Peruvian802
Well-Known Member
I think I've already posted in this thread, but just in case:
1 c. water
2 tbsp oil
3 tbsp maple syrup
3 cups bread flour
1 c. whole grain flour
1 c. spent grain
2 1/4 tsp yeast
2 tsp salt
I put it all in the bread maker on the 'dough' setting. When done I turn it out on a cutting board and form a boule. I let it proof while the oven heats to 410 deg. i also put a metal dish in the bottom rack of the oven.
I then slice the top and slide it onto a floured (or cornbreaded) stone that's been heating with the oven. I pour 1 cup cold water in the metal dish as well before closing the oven.
Bake for 30-40 minutes, until done.
Traditional Swiss Zopf. I need more practice though.View attachment ImageUploadedByHome Brew1450715890.394360.jpg already almost half gone.
Looks wonderful. Do you simply add it to a recipie, and adjust the fluid/flour a little? Or substitute spent grain for cracked wheat? Inquiring minds want to know.
Oops just saw your recipie is already posted... Thank you!
Peruvian802
Well-Known Member
Looks wonderful. Do you simply add it to a recipie, and adjust the fluid/flour a little? Or substitute spent grain for cracked wheat? Inquiring minds want to know.
Oops just saw your recipie is already posted... Thank you!
FYI - if you condition your malt, you should probably run the spent grains through a food processor to chop up the husks or they get a little chewy and/or stuck in your teeth.
Also more bakingView attachment ImageUploadedByHome Brew1450818311.296643.jpg
Money shot,
Peruvian802
Well-Known Member
SeraW
she/her
BGBC
Well-Known Member
Baked these late last night, broke in some new Christmas toys.
View attachment ImageUploadedByHome Brew1451148674.694684.jpg
View attachment ImageUploadedByHome Brew1451148684.742320.jpg
View attachment ImageUploadedByHome Brew1451148674.694684.jpg
View attachment ImageUploadedByHome Brew1451148684.742320.jpg
Nice!
treacheroustexan
Well-Known Member
I'm only here cause I got one of them beer bread kits for Christmas It's baking right now with 12 oz of my Rye IPA. It sparked my interest enough to come check out this thread and maybe actually attempt my own bread.
It's baking right now with 12 oz of my Rye IPA. It sparked my interest enough to come check out this thread and maybe actually attempt my own bread.
Another fresh out of the oven to drop off at my brothers,View attachment ImageUploadedByHome Brew1451241323.902634.jpg
You know, every one of those style loaves you make look alike. You're good to achieve that! 
HoppyDaze
Well-Known Member
Is there s general rule on time and temp when baking bread. I can't seem to get it right lately
