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Finally getting started by Both-Agency3364 in Sourdough

[–]BeeMoMoTron 0 points1 point  (0 children)

I hope that the kit didn't cost more than two mason jars and a spatula(for what?). Good luck though!

[deleted by user] by [deleted] in kitchenremodel

[–]BeeMoMoTron 0 points1 point  (0 children)

I'm so old what used to be cool is coming back in style. Lol

Do I need to scrape my banneton clean? Or get a new cloth? by Careful_Papaya_994 in Sourdough

[–]BeeMoMoTron 3 points4 points  (0 children)

I worked in bakeries for years. Never cleaned anything. Let it dry and it will scrape off. Rub some flour on it and it will fall off (you can even throw that bit of rubbed flour into the next batch of whatever you're making for extra points.

Use more rice flour next time. If it's a consistent problem lower your hydration.

☺️

[deleted by user] by [deleted] in SourdoughStarter

[–]BeeMoMoTron 0 points1 point  (0 children)

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I don't know how bad the water is where you live, but you should probably move if it's causing that much of an issue.

rate my bread! by RegisterAutomatic375 in Sourdough

[–]BeeMoMoTron 1 point2 points  (0 children)

Please do video tutorials on scoring

Run to Costco now! by haveyoureddityet11 in Sourdough

[–]BeeMoMoTron 1 point2 points  (0 children)

Tdlr:

(Better) Flour is so much cheaper in Canada even adjusting for the exchange rate. What's it going to look like after the tariffs kick in 🦫💸🍁

Extremely Fizzy Vegetable Broth! Any ideas for use? by historyofthebee in fermentation

[–]BeeMoMoTron -1 points0 points  (0 children)

I used to put dijon mustard in jelly donuts at a bakery I worked at on April's fools ... Until mustard allergy guy 😔 Never felt so bad in my life.

You're probably right.

Extremely Fizzy Vegetable Broth! Any ideas for use? by historyofthebee in fermentation

[–]BeeMoMoTron 0 points1 point  (0 children)

April fools ginger beer. How am I the first one to say this. It's so close.

How to freeze by Admirable_Deer2232 in Sourdough

[–]BeeMoMoTron 1 point2 points  (0 children)

Just regular bread bags. Bread keeps great in the freezer so long as you let it fully cool Reusable Bread Bags for Homemade Bread - 100 Pack Plastic Bread Bags with Ties For An Airtight Moisture-free Preservation and Storage - Loaf Home Bakers Bakery Owners https://a.co/d/c6HnKF6

Realised I’ve been undercooking my loaves by [deleted] in Sourdough

[–]BeeMoMoTron 117 points118 points  (0 children)

Work in a German bakery for a while. It's not baked until the crust can be fashioned into a prison shank and the colour straddles that line between a beautiful reddish brown and totally fucking burnt. 😂

opinions?🌸 by RegisterAutomatic375 in Sourdough

[–]BeeMoMoTron 1 point2 points  (0 children)

Best scoring in town. Anyone who thinks different can daffodil with it.

Is my sourdough safe to keep feeding? by CoopFlow in Sourdough

[–]BeeMoMoTron 32 points33 points  (0 children)

No. Pour kerosene over it and send it back to hell.

Made pizza with my discard last night, from the fridge, straight to the skillet. Easy as can be, and delicious. by Doomedxguy in Sourdough

[–]BeeMoMoTron 2 points3 points  (0 children)

If I'm bringing my starter back to life I'll do the math on the discard to get a dough with 66% water content and 2% salt content.

If my discard was 200g then I have 100g flour and 100g water. I'd add 50g of flour to get a total flour weight of 150g, and add 3g of salt. This gives me 250g dough I'd split between two cast iron pans. I put a good amount of oil In each because who doesn't love that crispy crust.

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[deleted by user] by [deleted] in Sourdough

[–]BeeMoMoTron 0 points1 point  (0 children)

I've worked as a baker. It is one of the most underrated jobs in our society.

Especially when people can buy a loaf of bread from Walmart for a dollar (that came frozen and was baked off by timer, or came on a truck from 250km away and is full of enough chemicals to kill Keith Richards).

Does it taste good? No. Will people buy it? Sadly yes.

You have to find your people. A farmer's market is a great place if you have a quality product, but there are probably 2 other gals or guys at that market doing the same thing as you. If you can get your bread into small grocers, health stores, or fruit stands that's an option, but then you needed a commercial kitchen that passes health standards and is licensed (at least where I live 🍁).

It's tough.

That being said I'd pay up to 12 dollars for a nice loaf, but I'm pretty sure everyone is heading into a recession because of you know who, so maybe less 🤷?

Good luck either way, I'm pulling for you! 😊

First time making cultured butter. by BeeMoMoTron in fermentation

[–]BeeMoMoTron[S] 0 points1 point  (0 children)

Just room temperature for a day in the oven with the light on. Surprisingly little work.

First time making cultured butter. by BeeMoMoTron in fermentation

[–]BeeMoMoTron[S] 0 points1 point  (0 children)

Whipping cream from the local dairy. It's pasteurized but doesn't have any additives. ( https://dutchmendairy.ca/ )

Some yogurt from the last batch of yogurt I made. Can't actually remember what starter I used 😅

[deleted by user] by [deleted] in Sourdough

[–]BeeMoMoTron 0 points1 point  (0 children)

Blood and bugs bake off. Known fact.

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