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Post by bunnyfungo on Mar 27, 2020 10:11:52 GMT -6
bunnyfungo I have your "good bread " in the oven right now and it smells and looks great. Yaaay! I hope you love it. Itās so good when itās still warm. DH could eat the whole damn loaf if I let him lol |
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Sundae
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Post by Sundae on Mar 27, 2020 11:35:37 GMT -6
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piratecat
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Post by piratecat on Mar 27, 2020 11:51:37 GMT -6
I don't think my sourdough starter is working. It's been 5 days and it's bubbling some but not really increasing in size?
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Post by bunnyfungo on Apr 1, 2020 17:29:13 GMT -6
So. Sourdough saga. I attempted to make bread with my starter on day 5 or 6 and it was a miserable failure. Then I chatted with Pistol and she told me that I probably was premature on using my starter and it wasnāt ready. So I kept on feeding it and after I got some really great bubbly action, I decided to try again. I used this recipe: www.homemadefoodjunkie.com/soft-sourdough-sandwich-bread-recipe/Itās a bit of a process because it takes two days. But I think it helped develop the sourdough flavor. I had no problem with getting it to rise (which was the failing of my initial attempt), and it got good reviews from the husband and kids. Iāll probably try a more traditional boule next, but I really needed sandwich bread. Howās everyone else doing? |
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Pistol
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Post by Pistol on Apr 2, 2020 5:16:29 GMT -6
Yes! That was the new recipe I tried last week and evidently forgot to post the link to it. š¤£ My family gives it good reviews though H is really looking forward to some sourdough bread. |
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piratecat
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Post by piratecat on Apr 5, 2020 7:29:20 GMT -6
So. Sourdough saga. I attempted to make bread with my starter on day 5 or 6 and it was a miserable failure. Then I chatted with Pistol and she told me that I probably was premature on using my starter and it wasnāt ready. So I kept on feeding it and after I got some really great bubbly action, I decided to try again. I used this recipe: www.homemadefoodjunkie.com/soft-sourdough-sandwich-bread-recipe/Itās a bit of a process because it takes two days. But I think it helped develop the sourdough flavor. I had no problem with getting it to rise (which was the failing of my initial attempt), and it got good reviews from the husband and kids. Iāll probably try a more traditional boule next, but I really needed sandwich bread. Howās everyone else doing? Iām on day 6 with my starter (my second attempt) and itās bubbling some but not really increasing in size so I assume itās not ready. Iām guessing the kitchen isnāt warm enough so Iām trying to be patient and just keep feeding and hoping it is just slower going. |
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piratecat
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Post by piratecat on Apr 5, 2020 7:51:24 GMT -6
bunnyfungo was it you who was making waffles with the starter discards? How do you do it?
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Post by bunnyfungo on Apr 5, 2020 9:07:54 GMT -6
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klw
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Post by klw on Apr 5, 2020 22:03:49 GMT -6
So my I mentioned to my husband that I was almost out of yeast. So he bought a pack at BJs. But it is instant yeast. The package gave the conversion for using it instead of regular, but I wanted to get opinions on whether to keep it or not. I'm new to this baking stuff. Haha
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Pistol
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Post by Pistol on Apr 6, 2020 18:55:32 GMT -6
So. Sourdough saga. I attempted to make bread with my starter on day 5 or 6 and it was a miserable failure. Then I chatted with Pistol and she told me that I probably was premature on using my starter and it wasnāt ready. So I kept on feeding it and after I got some really great bubbly action, I decided to try again. I used this recipe: www.homemadefoodjunkie.com/soft-sourdough-sandwich-bread-recipe/Itās a bit of a process because it takes two days. But I think it helped develop the sourdough flavor. I had no problem with getting it to rise (which was the failing of my initial attempt), and it got good reviews from the husband and kids. Iāll probably try a more traditional boule next, but I really needed sandwich bread. Howās everyone else doing? Iām on day 6 with my starter (my second attempt) and itās bubbling some but not really increasing in size so I assume itās not ready. Iām guessing the kitchen isnāt warm enough so Iām trying to be patient and just keep feeding and hoping it is just slower going. One trick I saw was putting it in the oven with just the light on. |
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piratecat
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Post by piratecat on Apr 6, 2020 21:34:50 GMT -6
Iām on day 6 with my starter (my second attempt) and itās bubbling some but not really increasing in size so I assume itās not ready. Iām guessing the kitchen isnāt warm enough so Iām trying to be patient and just keep feeding and hoping it is just slower going. One trick I saw was putting it in the oven with just the light on. The oven here doesnāt have a light. š |
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AmyG
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Post by AmyG on Apr 6, 2020 22:24:15 GMT -6
So my I mentioned to my husband that I was almost out of yeast. So he bought a pack at BJs. But it is instant yeast. The package gave the conversion for using it instead of regular, but I wanted to get opinions on whether to keep it or not. I'm new to this baking stuff. Haha instant yeast will be fine |
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AmyG
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Post by AmyG on Apr 6, 2020 22:24:46 GMT -6
One trick I saw was putting it in the oven with just the light on. The oven here doesnāt have a light. š put it in the laundry room on top of the dryer? |
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Post by 100poppies on Apr 7, 2020 5:49:44 GMT -6
You can help bread proof by putting it in the middle rack of your oven (turned off or with the light on only), and then putting a large pan under it on the floor of the oven. Pour into that pan three cups of boiling water and quickly shut the door. The steam and warmth should help, but donāt keep opening the door to check on it or youāll have to replace the water.
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piratecat
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Post by piratecat on Apr 7, 2020 6:09:13 GMT -6
The oven here doesnāt have a light. š put it in the laundry room on top of the dryer? OMG no dryer either! šš |
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AmyG
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Post by AmyG on Apr 7, 2020 9:16:19 GMT -6
put it in the laundry room on top of the dryer? OMG no dryer either! šš Heat a bowl of water and stick in the oven with it like youd proof bread and see if it does anything. Ive not had good luck with sourdough starters. |
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piratecat
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Post by piratecat on Apr 7, 2020 9:23:36 GMT -6
OMG no dryer either! šš Heat a bowl of water and stick in the oven with it like youd proof bread and see if it does anything. Ive not had good luck with sourdough starters. I will try this, thank you! |
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AmyG
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Post by AmyG on Apr 7, 2020 9:31:09 GMT -6
Heat a bowl of water and stick in the oven with it like youd proof bread and see if it does anything. Ive not had good luck with sourdough starters. I will try this, thank you! Or if you have a heating pad that goes very very low. Sit it on there. Sour dough starter assumes there is some yeast in your flour naturally. So bleached white flour doesnt have much. Then it assumes you have some natural yeast in your air of your house. But with all our bleaching countertops there might not be much. |
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piratecat
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Post by piratecat on Apr 7, 2020 9:36:27 GMT -6
I will try this, thank you! Or if you have a heating pad that goes very very low. Sit it on there. Sour dough starter assumes there is some yeast in your flour naturally. So bleached white flour doesnt have much. Then it assumes you have some natural yeast in your air of your house. But with all our bleaching countertops there might not be much. Flour is unbleached. Is there a point where the starter goes bad? It smells slightly ferment-y but not bad. |
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AmyG
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Post by AmyG on Apr 7, 2020 9:42:12 GMT -6
Or if you have a heating pad that goes very very low. Sit it on there. Sour dough starter assumes there is some yeast in your flour naturally. So bleached white flour doesnt have much. Then it assumes you have some natural yeast in your air of your house. But with all our bleaching countertops there might not be much. Flour is unbleached. Is there a point where the starter goes bad? It smells slightly ferment-y but not bad.Ā Yeah it will go bad, mold or smell more like rotten potatoes than yeasty bread. Might start to turn brown. |
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Pistol
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Post by Pistol on Apr 7, 2020 13:20:48 GMT -6
Or if you have a heating pad that goes very very low. Sit it on there. Sour dough starter assumes there is some yeast in your flour naturally. So bleached white flour doesnt have much. Then it assumes you have some natural yeast in your air of your house. But with all our bleaching countertops there might not be much. Flour is unbleached. Is there a point where the starter goes bad? It smells slightly ferment-y but not bad.Ā As long as it is getting yeasty and being fed frequently, it shouldn't go bad. I read an article the other day about a woman who had inherited the family starter and it was 125 years old. If it develops a liquid on top, that is hooch. Pour it off and keep going. Its also a sign it needs fed more. |
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piratecat
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Post by piratecat on Apr 7, 2020 13:32:17 GMT -6
Flour is unbleached. Is there a point where the starter goes bad? It smells slightly ferment-y but not bad. As long as it is getting yeasty and being fed frequently, it shouldn't go bad. I read an article the other day about a woman who had inherited the family starter and it was 125 years old. If it develops a liquid on top, that is hooch. Pour it off and keep going. Its also a sign it needs fed more. I have been getting a little bit of liquid on top and have been pouring that off. So it needs to be fed more, as in, more frequently? Or more volume? I don't have a scale so I've been eyeballing but I figured people have been doing this for years and years it can't be that hard! |
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Pistol
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Post by Pistol on Apr 7, 2020 14:04:19 GMT -6
As long as it is getting yeasty and being fed frequently, it shouldn't go bad. I read an article the other day about a woman who had inherited the family starter and it was 125 years old. If it develops a liquid on top, that is hooch. Pour it off and keep going. Its also a sign it needs fed more. I have been getting a little bit of liquid on top and have been pouring that off. So it needs to be fed more, as in, more frequently? Or more volume? I don't have a scale so I've been eyeballing but I figured people have been doing this for years and years it can't be that hard!Ā Either one. You can keep feeding the same amount but up it to every 12 hours instead of 24 or you can double the amount fed each day. |
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piratecat
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Post by piratecat on Apr 7, 2020 14:08:57 GMT -6
I have been getting a little bit of liquid on top and have been pouring that off. So it needs to be fed more, as in, more frequently? Or more volume? I don't have a scale so I've been eyeballing but I figured people have been doing this for years and years it can't be that hard! Either one. You can keep feeding the same amount but up it to every 12 hours instead of 24 or you can double the amount fed each day. Can I... discard a larger amount instead? |
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Pistol
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Post by Pistol on Apr 7, 2020 14:33:04 GMT -6
Either one. You can keep feeding the same amount but up it to every 12 hours instead of 24 or you can double the amount fed each day. Can I... discard a larger amount instead?Ā You probably could but you'll want a fair amount of starter. The recipe bunnyfungo linked calls for 300g of fed (when its all doubled in size and giant) starter. And you want some left after that to keep it going. |
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Pistol
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Post by Pistol on Apr 7, 2020 14:38:03 GMT -6
I actually thought I had plenty and discovered last night I only had 200-250ish grams total which wasn't enough to bake a batch of bread and still have any left over.
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Post by bunnyfungo on Apr 7, 2020 14:54:21 GMT -6
piratecat how much are you feeding it? Like what quantity of flour and what quantity of water? You could try cutting the water in half for a couple of days to see if that helps. I started out doing a 1:1 ratio and now Iām only doing 70g of water to 100g of flour because the consistency is better.
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piratecat
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Post by piratecat on Apr 7, 2020 15:02:29 GMT -6
OMG you guys, I put it in the oven with hot water like AmyG suggested. Asked my MIL if she had any plans to bake anything and told her and my H (he told me it was a bad idea). MIL decided to make beer bread and preheated the oven with the starter in it. šššš |
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AmyG
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Post by AmyG on Apr 7, 2020 15:07:31 GMT -6
OMG you guys, I put it in the oven with hot water like AmyG suggested. Asked my MIL if she had any plans to bake anything and told her and my H (he told me it was a bad idea). MIL decided to make beer bread and preheated the oven with the starter in it. šššš oops |
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piratecat
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Post by piratecat on Apr 7, 2020 15:19:20 GMT -6
The absolute worst part of this is that she proved my H right. WORST.
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