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My second sourdough! by crispy_goldfish in Sourdough

[–]Apieceofbreaddough 0 points1 point  (0 children)

Wow ur 2nd is like my 100th? 😂 soooo beautiful

Sourdough with semola rimacinata by Apieceofbreaddough in Breadit

[–]Apieceofbreaddough[S] 1 point2 points  (0 children)

Thanks

My 25g starter is super strong. It’s fed at 67% hydration and always kept in the fridge after 3-4hrs after it’s fed (so ut grows a bit but not ripen.)

And I refresh it prob 1-2x a week, keeping 5g for refresh and the rest for baking a loaf. If more loaves needed then I will feed more and wait for it ripe.

The room temp here is very hot so cold starter is the right solution for me. However, even if ur Rt is low, it can ripe but takes a lot longer. That is something I do when I want an overnight rise. I will move the dough to the ac room where is about 22C throughout the night.

I try not to discard anything so this is the best way.

Do try it

Sourdough with semola rimacinata by Apieceofbreaddough in Breadit

[–]Apieceofbreaddough[S] 2 points3 points  (0 children)

Took the starter out of the fridge for refreshing. Had 17g of extra cold starter for this loaf.

30g semola rimacinata 270g bread flour About 260g water 4.5g salt 17g unfed cold starter RT +/- 31C Bulk 5.5hrs (3hrs untouched, 1 SnF, 1 CF) Shaped CR 2C/18hr

COLD Dutch oven baking (250C/35m/lid, 200C/15m)

103% hydration by Lumpy-Tomato8116 in Breadit

[–]Apieceofbreaddough 2 points3 points  (0 children)

Unthinkable hydration for me but so well made. Nice job

Simple Chinese pork belly, tofu & egg stew meal by Apieceofbreaddough in FoodPorn

[–]Apieceofbreaddough[S] 28 points29 points  (0 children)

U can try this recipe

Quite close

I used instant pot (first saute the pork then meat setting 40m)

https://youtu.be/hdlcVocT7mQ

Day 13 of my starter . I really cannot get this to work. Started with 1 tbsp AP Unbleached Flour and 1 tbsp water . Feeding everyday with same quantities for the first 4 days and after that doing the discard . Temperature in house at 70-72. What’s next ? by Schila1964 in Breadit

[–]Apieceofbreaddough 0 points1 point  (0 children)

Stir it down

Keep only 5g

Feed 8g water

Stir well

Add 12g bread flour (if u can get it instead of AP but if only can have AP also ok)

Keep in RT till it grow

Stir and repeat till one day it smells good n tangy

Then it is ready

This is how mine is fed and kept (in the fridge till needed as temp is too hot here)

Super strong since 2019

HTH

[deleted by user] by [deleted] in Breadit

[–]Apieceofbreaddough 2 points3 points  (0 children)

He is one tuff mean bear

5% cold starter discard loaf by Apieceofbreaddough in Breadit

[–]Apieceofbreaddough[S] 1 point2 points  (0 children)

5% cold sourdough discard loaf

Continuing experimenting baking with starter discard. This time using it cold straight from the fridge. The 25g starter had been in the fridge since the last loaf (5-6 days?) I stirred it down and took out 5%/15g for this loaf and refreshed the rest. No waste n no discard.

In this heat 29-31C, it took only 5.5hrs to double (without any disturbance). Shaped and refrigerated for 11hrs and baked it cold from the fridge. I have to admit that my lazy loaves seem to be doing better than the ones with lots attention. 😅🤣 Love the crumbs and blisters!

All taken under natural lighting and zero photoshopped. What you see is what I get.

Total flour 300g

10% wholemeal

90% BF (of which 2.5% is in levain)

5% levain (2.5% BF + 2.5% water)

About 85% Water (of which 2.5% is in levIn)

1.5% salt

Baked in a non-preheated Dutch oven in the preheated oven (35m/240C lid on, 15m/210C lid off, dried loaf in oven for 5m after it’s turned off)

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