piratecat
Diamond
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Post by piratecat on Apr 7, 2020 20:04:05 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 I’m only doing 70g of water to 100g of flour because the consistency is better. After I discard half it ends up being roughly .85 cup (200 ml) and then I would add 3/4 cup flour and 1/2 cup water.
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Post by bunnyfungo on Apr 7, 2020 20:06:59 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 I’m only doing 70g of water to 100g of flour because the consistency is better. After I discard half it ends up being roughly .85 cup (200 ml) and then I would add 3/4 cup flour and 1/2 cup water. I saw that your MIL killed it lol. But if you try again, you could easily cut the water in half. 3/4 cup of flour is roughly the same amount as a 1/2 cup of water by weight.
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piratecat
Diamond
Posts: 35,974 Likes: 143,667
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Post by piratecat on Apr 7, 2020 20:29:09 GMT -6
After I discard half it ends up being roughly .85 cup (200 ml) and then I would add 3/4 cup flour and 1/2 cup water. I saw that your MIL killed it lol. But if you try again, you could easily cut the water in half. 3/4 cup of flour is roughly the same amount as a 1/2 cup of water by weight. It did seem pretty watery. This was already my second batch so I don’t know if I should try again or what. 😩
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Post by bunnyfungo on Apr 19, 2020 19:42:24 GMT -6
Pistol and whoever else is on the sourdough train with me: I think I’m going to try this recipe tomorrow. And by tomorrow, I mean I’ll start it tomorrow but like all sourdough recipes seem to be, it’ll be done 2 days from now. www.baking-sense.com/2019/05/16/homemade-sourdough-bagels/I’m also thinking about dehydrating my own onions for a topping 🤔
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Pistol
Diamond
Posts: 28,064 Likes: 62,420
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Post by Pistol on Apr 19, 2020 19:47:33 GMT -6
Pistol and whoever else is on the sourdough train with me: I think I’m going to try this recipe tomorrow. And by tomorrow, I mean I’ll start it tomorrow but like all sourdough recipes seem to be, it’ll be done 2 days from now. www.baking-sense.com/2019/05/16/homemade-sourdough-bagels/I’m also thinking about dehydrating my own onions for a topping 🤔 Oh let me know how it works out! I thought about doing some muffins but just haven't pulled the trigger. Now that I have managed to restock on flour I think I might.
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clucky
Opal
Posts: 7,819 Likes: 32,820
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Post by clucky on Apr 25, 2020 20:22:00 GMT -6
Hope you don’t mind if I join in. I’m impressed with everyone creating their own starters. I got lucky and a neighbor was splitting up her starter, so I’m maintaining an active starter at this point. Apparently there is a potato flake version that can be a bit easier to start and maintain, I will link it below. A friend raves about hers. I made these crackers with the discard the other day with everything bagel seasoning and they were good. Rolled them out as thin as I could, poked holes before cutting. www.kingarthurflour.com/recipes/sourdough-crackers-recipeA few attempts at bagels, but I’m sure there is a more friendly recipe out there. It seems like the one I used is too sticky. I did use pretzel salt on some, those were our favorite. Next, I would like to make rolls, but I haven’t found a recipe yet. Does anyone have a technique for getting a crusty outside? Potato flake starter www.thespruceeats.com/potato-flake-sourdough-1806084
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clucky
Opal
Posts: 7,819 Likes: 32,820
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Post by clucky on Apr 25, 2020 20:25:10 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. 😂😭😂😭 Oh no! The alternate started I linked, uses potato flakes and seems less particular about needing to be weighed, maybe that would work?
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Post by bunnyfungo on Apr 28, 2020 21:46:59 GMT -6
Hope you don’t mind if I join in. I’m impressed with everyone creating their own starters. I got lucky and a neighbor was splitting up her starter, so I’m maintaining an active starter at this point. Apparently there is a potato flake version that can be a bit easier to start and maintain, I will link it below. A friend raves about hers. I made these crackers with the discard the other day with everything bagel seasoning and they were good. Rolled them out as thin as I could, poked holes before cutting. www.kingarthurflour.com/recipes/sourdough-crackers-recipeA few attempts at bagels, but I’m sure there is a more friendly recipe out there. It seems like the one I used is too sticky. I did use pretzel salt on some, those were our favorite. Next, I would like to make rolls, but I haven’t found a recipe yet. Does anyone have a technique for getting a crusty outside? Potato flake starter www.thespruceeats.com/potato-flake-sourdough-1806084What bagel recipe are you using? I tried this one. Twice. The first time I did the overnight rise without parchment paper and they stuck to the pan and deflated in the boil. But the second time they came out perfect! www.baking-sense.com/2019/05/16/homemade-sourdough-bagels/
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polson
Platinum
Posts: 1,610 Likes: 4,403
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Post by polson on Apr 29, 2020 6:44:54 GMT -6
hope it’s ok i jump in too - i just discovered this board existed this morning and i’m excited. i’m dipping my toes in bread baking and coincidentally started the nyt no knead recipe yesterday. my dough seems pretty wet though and after reading the comments it sounds like they adjusted the recipe at a later date so now i’m worried that this will be a big fail. for others that have made this - has your dough been fairly wet and did you use the original 385 g of flour, 1/4 tsp yeast recipe? did it turn out? do i need to worry about it sticking in pan as it bakes? eta: i just clicked on the link posted by STP for same recipe on nigellas site and it only calls for 1 1/3 cup of water...on the nyt app same recipe calls for 1 5/8 cup ...and on the video on the app they used 1 1/2...i used the 1 5/8 so that explains why it was so wet. i did add a little more flour to get it to look more like the consistency in the video. i guess i’m just worried this will be a waste of 3 cups of flour.
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STP
Diamond
Posts: 43,315 Likes: 314,713
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Post by STP on Apr 29, 2020 9:43:33 GMT -6
hope it’s ok i jump in too - i just discovered this board existed this morning and i’m excited. i’m dipping my toes in bread baking and coincidentally started the nyt no knead recipe yesterday. my dough seems pretty wet though and after reading the comments it sounds like they adjusted the recipe at a later date so now i’m worried that this will be a big fail. for others that have made this - has your dough been fairly wet and did you use the original 385 g of flour, 1/4 tsp yeast recipe? did it turn out? do i need to worry about it sticking in pan as it bakes? eta: i just clicked on the link posted by STP for same recipe on nigellas site and it only calls for 1 1/3 cup of water...on the nyt app same recipe calls for 1 5/8 cup ...and on the video on the app they used 1 1/2...i used the 1 5/8 so that explains why it was so wet. i did add a little more flour to get it to look more like the consistency in the video. i guess i’m just worried this will be a waste of 3 cups of flour. It'll still be edible, I'm sure.
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polson
Platinum
Posts: 1,610 Likes: 4,403
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Post by polson on Apr 29, 2020 12:40:07 GMT -6
bread turned out ok. flavor/texture was good but it was pretty flat. i suspect that maybe that had to do with using not instant yeast. i guess i will just have to make more bread.
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clucky
Opal
Posts: 7,819 Likes: 32,820
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Post by clucky on Apr 29, 2020 14:41:47 GMT -6
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clucky
Opal
Posts: 7,819 Likes: 32,820
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Post by clucky on May 7, 2020 22:21:22 GMT -6
Hope you don’t mind if I join in. I’m impressed with everyone creating their own starters. I got lucky and a neighbor was splitting up her starter, so I’m maintaining an active starter at this point. Apparently there is a potato flake version that can be a bit easier to start and maintain, I will link it below. A friend raves about hers. I made these crackers with the discard the other day with everything bagel seasoning and they were good. Rolled them out as thin as I could, poked holes before cutting. www.kingarthurflour.com/recipes/sourdough-crackers-recipeA few attempts at bagels, but I’m sure there is a more friendly recipe out there. It seems like the one I used is too sticky. I did use pretzel salt on some, those were our favorite. Next, I would like to make rolls, but I haven’t found a recipe yet. Does anyone have a technique for getting a crusty outside? Potato flake starter www.thespruceeats.com/potato-flake-sourdough-1806084What bagel recipe are you using? I tried this one. Twice. The first time I did the overnight rise without parchment paper and they stuck to the pan and deflated in the boil. But the second time they came out perfect! www.baking-sense.com/2019/05/16/homemade-sourdough-bagels/So I ended up using this one, www.baked-theblog.com/new-york-style-sourdough-bagels-with-roasted-garlic-labneh/ I had too many browsers opened and the ingredients were so similar. But they turned out amazing. I just did half a recipe and no toppings, so in case they didn’t turn out my family would still eat them. Now I just need to get some more coarse pretzel salt for the topping, because that is a house favorite.
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STP
Diamond
Posts: 43,315 Likes: 314,713
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Post by STP on May 27, 2020 16:52:34 GMT -6
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Post by abbandkaa on Dec 6, 2021 12:53:25 GMT -6
looks like I'm resurrecting an old thread, just don't wanna start a new thread for this!
I just inherited a cup worth of active sourdough starter. The benefactor suggested I feed it today - do I discard 1/2 of what's in the jar then feed the remaining half in equal parts water and flour? so if what remains is 113 grams of starter, I'd use 113g water and 113g flour, stir, leave on counter few hours, then back to fridge for weekly maintenance? Then next Monday same thing?
I can use the discard between now and then for a bake or crackers I'm sure, since I don't want to maintain a mother and starter offspring!
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loony
Emerald
Posts: 12,575 Likes: 44,991
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Post by loony on Dec 6, 2021 13:47:06 GMT -6
looks like I'm resurrecting an old thread, just don't wanna start a new thread for this! I just inherited a cup worth of active sourdough starter. The benefactor suggested I feed it today - do I discard 1/2 of what's in the jar then feed the remaining half in equal parts water and flour? so if what remains is 113 grams of starter, I'd use 113g water and 113g flour, stir, leave on counter few hours, then back to fridge for weekly maintenance? Then next Monday same thing? I can use the discard between now and then for a bake or crackers I'm sure, since I don't want to maintain a mother and starter offspring! Here's how I handled mine. It was a starter that my brother got from a coworker and we always fed it with equal parts milk and flour (regardless of the size of the starter) in a separate bowl and let it sit at least 2 hours and up to 12 hours. I never discarded anything. I just used whatever didn't fit back in my jar for a super sour bread recipe and pancakes to freeze.
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Post by abbandkaa on Dec 6, 2021 13:50:58 GMT -6
loony, this is blowing my mind right now. milk and flour?!! So you mix milk and flour, let it sit 2-12 hours, then mixed that into the starter after the 2-12 hour rest period?
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loony
Emerald
Posts: 12,575 Likes: 44,991
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Post by loony on Dec 6, 2021 13:58:10 GMT -6
loony , this is blowing my mind right now. milk and flour?!! So you mix milk and flour, let it sit 2-12 hours, then mixed that into the starter after the 2-12 hour rest period? I mix the whole starter with 1cup milk and 1 cup flour until incorporated and then pour what fits back into a clean jar about the same size as the last one. (ETA after 2-12 hours sitting covered in a warm room) I only ever fed it when I wanted to use it, so I would already have a plan for the fully fed and frothy starter. The starter we have is from my brother's coworker and has been alive since 1972. These are the instructions that have been photocopied and handed out with every starter given away.
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Post by abbandkaa on Dec 6, 2021 14:23:58 GMT -6
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Post by bustedbiscuits on Dec 9, 2021 16:13:48 GMT -6
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Pistol
Diamond
Posts: 28,064 Likes: 62,420
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Post by Pistol on Dec 9, 2021 18:11:28 GMT -6
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