Homemade Bread Thread
- Thread starter deadfall
- Start date
Help Support Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum:
It's all a balance of temp, time, amounts. Things that might get you closer to what you want...
Usually the starter is fairly sour. You could use more of it or let it get more over-ripe (mix the very sour liquor back in). This will bring more flavor into the bulk recipe to begin with.
It's ok to let your starter go over-ripe. Best to time the levain and proof for peak health.
With a cooler, longer proof (in the fridge, overnight) you can slow the rising action of the yeast to allow time for bacteria to eat their fill and excrete their acids. Yeasts work faster than the sour bugs.
https://www.culturesforhealth.com/learn/sourdough/how-to-make-truly-sour-sourdough-bread/
Last edited:
- Joined
- Jun 23, 2015
- Messages
- 126
- Reaction score
- 48
Thanks for the response. I have been draining the liquer. I will try mixing it in on the next batch. I already bulk rise in the fridge for at least 12 hours.
- Joined
- Feb 19, 2017
- Messages
- 959
- Reaction score
- 1,217
- Joined
- Feb 19, 2017
- Messages
- 959
- Reaction score
- 1,217
This is some awesome sourdough from the 1847 Oregon Trail. Actually, it's one of the coolest interwebs discovery I ever made about 15 years ago. Carl, who has passed, grandmother came West across the Oregon Trail, and her sourdough lives on today. For the price of a self addressed stamped envelope (remember those?), a Friend of Carl will send you starter with lineage from way back then. In my experience, Carl's sourdough performs far better than any wild caught fermentation I've ever done. Carl Griffith 1847 Oregon Trail Sourdough Page (carlsfriends.net)
- Joined
- Jun 23, 2015
- Messages
- 126
- Reaction score
- 48
great info! I am using ap flour for feeding. I will switch to whole wheat. I am going to send for some of carl's starter too. That sounds too good to pass up!
bobtheUKbrewer2
Well-Known Member
- Joined
- Dec 17, 2008
- Messages
- 446
- Reaction score
- 82
1000 gm grain and cereals, 200 gm levain, 750 gm water, 26 gm salt
rlmiller10
Well-Known Member
How long are you letting it ferment? Mine gets more sour the longer I let it ferment. If I want sour I mix up the biga, using starter, about 25% of the flour and some water and let it sit 36 hrs before adding the rest of the flour and other ingredients.
- Joined
- Jun 23, 2015
- Messages
- 126
- Reaction score
- 48
I usually ferment on the counter for 4 hours, fridge for about 12 hours and then mix the rest ofd the flour and work a few times over the next 4 - 6 hours before baking. I will try all these options.
Thanks for all the help.
I got a Pyrex Bake a Round the other day so...
- Joined
- Feb 19, 2017
- Messages
- 959
- Reaction score
- 1,217
@beermanpete I didn't know there was such a thing. I just may have to get one for, I dunno, what? Round bread I guess...
Anyhoo, appreciate you piking my interest!
Anyhoo, appreciate you piking my interest!
ericbw
Well-Known Member
- Joined
- Dec 11, 2012
- Messages
- 3,592
- Reaction score
- 1,225
Wait wait wait. What? Where did you get it?
deadwolfbones
Well-Known Member
First same-day sourdough bake in ages (I usually do an overnight cold retard). 5hr bulk + 3.5 hr second rise in the bannetons. 75% bread flour, 15% AP, 10% spelt. 75% hydration.
My brother gave it to me. He picked it up somewhere a while ago. Perhaps at a garage sale or secondhand store. I doubt these have been made since the 80s or 90s.
- Joined
- Feb 19, 2017
- Messages
- 959
- Reaction score
- 1,217
Seem like it might lead to a denser loaf compare to one that was spilt on top.
deadwolfbones
Well-Known Member
Fiancee made these incredible matcha black sesame rolls today:
Meanwhile I made the same two loaves for the third time this week:
Same formula but did a 13hr cold retard after the 5hr bulk. Same results, easier scoring!
Meanwhile I made the same two loaves for the third time this week:
Same formula but did a 13hr cold retard after the 5hr bulk. Same results, easier scoring!
michaeltrego
Well-Known Member
Papo Secos - Portuguese Rolls
Multi colored Rye
Imperial Stout Spent Grain
60% MO
20% Brown
10% Black
(10% Invert, but none of that made its way into the bread)
400g White Bread Flour
300g Whole Wheat
300g Dark Rye
100g Flaked Oats
300g Spent Grain
I've started to bulk rise overnight in the fridge, then proof in the fridge. In addition to making the timing of everything a lot more flexible, I'm enjoying the heightened sour tang. Still pretty mild, but definitely there.
60% MO
20% Brown
10% Black
(10% Invert, but none of that made its way into the bread)
400g White Bread Flour
300g Whole Wheat
300g Dark Rye
100g Flaked Oats
300g Spent Grain
I've started to bulk rise overnight in the fridge, then proof in the fridge. In addition to making the timing of everything a lot more flexible, I'm enjoying the heightened sour tang. Still pretty mild, but definitely there.
- Joined
- Mar 31, 2020
- Messages
- 1,283
- Reaction score
- 2,218
These were baked...not fried, so they count right? Just a smidge of spent grain in these, along with a HB tropical stout in the cake itself, as well as the icing.
Those look heavenly. Little bit of spent grain makes them healthy too!
- Joined
- Mar 31, 2020
- Messages
- 1,283
- Reaction score
- 2,218
I tried telling myself that too when I was eating them...as far as recipes go, they weren't horribly unhealthy to begin with or at least that is what I was telling myself. I reduced the AP flour by 1/8 cup, and added spent grain flower and baking soda by 1/8 tsp
https://beerswithmandy.com/beer-eve...-chocolate-stout-cake-donuts-with-stout-glaze
- Joined
- Feb 19, 2017
- Messages
- 959
- Reaction score
- 1,217
nice. That's all ya need.
Sourdough. i probably could have left this loaf to ferment longer, but the crumb is still holding the butter.
Beautiful!
Golddiggie
Well-Known Member
Sammich bread for most of the week.
Came out of the oven ~15 minutes ago. I let it 'rest' in the pan since it comes out easier that way (sometimes 30-40 minutes).
100% stoneground whole wheat flour, honey, oil, salt and yeast is all that goes into it (plus water of course). Rise in bowl for about an hour, then 30-45 minutes rise in pan before baking (34-35 minutes at 350F).
It inflates as it bakes about 25-30% over what it went into the oven as. Been making this for about five years now (since early 2017).
Came out of the oven ~15 minutes ago. I let it 'rest' in the pan since it comes out easier that way (sometimes 30-40 minutes).
100% stoneground whole wheat flour, honey, oil, salt and yeast is all that goes into it (plus water of course). Rise in bowl for about an hour, then 30-45 minutes rise in pan before baking (34-35 minutes at 350F).
It inflates as it bakes about 25-30% over what it went into the oven as. Been making this for about five years now (since early 2017).
First time making focaccia. Smells amazing! Home grown garlic and rosemary. Local flour from our mill and local fresh pressed olive oil.
I dunno if I can wait for it to cool!
Cheers
Jay
I dunno if I can wait for it to cool!
Cheers
Jay
- Joined
- Feb 19, 2017
- Messages
- 959
- Reaction score
- 1,217
That looks awesome! Taste as good as it looks?
How are your folks in Redding doing with the wildfires and smoke? I see there are 4 smaller fires in the area. I grew up in Colusa so keep an eye out on the northern valley.
How are your folks in Redding doing with the wildfires and smoke? I see there are 4 smaller fires in the area. I grew up in Colusa so keep an eye out on the northern valley.
TandemTails
Well-Known Member
It's been a little while since I posted anything in this thread. My sourdough culture has been on the fritz and isn't forming good gluten. In order to have some bread, I just whipped up a couple loaves with standard baker's yeast and a little spent grain and whole wheat flours.
Dough:
* 920g bread flour
* 45g spent grain flour (or substitute dark rye or whole wheat)
* 35g whole wheat flour
* 780g filtered water @ 90’F
* 22g sea salt
* 4g bakers yeast
* sesame and poppy seeds for topping
Full method with more pics here: Spent Grain + Whole Wheat Standard Loaf
Dough:
* 920g bread flour
* 45g spent grain flour (or substitute dark rye or whole wheat)
* 35g whole wheat flour
* 780g filtered water @ 90’F
* 22g sea salt
* 4g bakers yeast
* sesame and poppy seeds for topping
Full method with more pics here: Spent Grain + Whole Wheat Standard Loaf
applescrap
Be the ball!
Wow! Love the fresh herbage too. Fresh pressed oil sounds awesome.First time making focaccia. Smells amazing! Home grown garlic and rosemary. Local flour from our mill and local fresh pressed olive oil.
I dunno if I can wait for it to cool!
Cheers
JayView attachment 743979
Love the work you do Tandem Tails. The rise is awesome. Thanks for the recipe. Want to give it a try. How much pressure and how much kneading in your stretch and fold intervals, if you dont mind sharing.
applescrap
Be the ball!
Kids are back in school, and bread bucket is back. Back to same old, make pizza, make buns, make loaves, use left overs. Normal might be three pizzas and some buns. Lots of times aged dough, I use gloves and really tasty olive oil to shape. Plenty of oil. Forgot to slash this one. Oh, yum, made a large pizza shape, little more square, thin cuz had little dough. On one half did rows of salami, pepperoni, and cheddar. Flipped the other half parchment over and voila, tossed on steel, and these little sandwiches. Baked on the parchment so no mess, oil on parchment so wouldn't stick. Reminder to bake in sheet pan for spills. Made some cinnamon bread with ceylon cinnamon.
I just did it like the recipe called for. 30 min, simple stretches and folds. This was SOOOOOOO easy!
Cheers
Jay
Golddiggie
Well-Known Member
Made another loaf of my cinnamon/breakfast toast bread today.
... In order to have some bread, I just whipped up a couple loaves with standard baker's yeast and a little spent grain and whole wheat flours.
Just gorgeous as usual. Gotta love that crumb shot!
