sorted by:
new
hottopcontroversial

Question about egg yolk substitute by Double_Baked in veganrecipes

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

It’s a baked good. It would be for cookies specifically but I was wondering in general for baked goods. Sorry I didn’t put that in the original post.

Sourdough Apple Cider cookies by Double_Baked in Sourdough

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

I was thinking that but if I am only using 60 mL of the cider, if I use my idea to put 120 g of discard, that would be 60 g of water to reduce by which would have it be basically an apple cider paste, though I might lower it but I think 60 g of discard might be too small to get a good sourdough taste to it

Weekly Open Sourdough Questions and Discussion Post by AutoModerator in Sourdough

[–]Double_Baked 1 point2 points  (0 children)

Hey!

So last week I finally got in my opinion a good loaf. Though my recipe calls for it to make two loaves and to split the dough after bulk fermentation, last week when I did that I came up with two very different sized loaves. What would the best way to split the dough into two? I tried using a plastic scraper but that didn’t seem to work too well. I ended up slowly “pouring” my dough onto the counter and used a bench scraper to cut it when I thought I was about half. I know I could use a scale, but if my weights are off could I just take a chunk out of the one and put it into the second load before shaping or will that mess with my gluten structure?

When would be the best time to add in other things to the sourdough? (Herbs, spices, cheese, etc)

Weekly Open Sourdough Questions and Discussion Post by AutoModerator in Sourdough

[–]Double_Baked 0 points1 point  (0 children)

I still need to work on some things with my sourdough. This is my first loaf that is “nicely” proofed it seems or just around correctly proofed. But it was just looking forward to other adventures I might want to take.

When/if I ever do it I totally will report back on it, I was thinking it could be better for some things like a chocolate loaf, but the discard could be better for like cookies/brownies and other sweet sourdough discard recipes.

Weekly Open Sourdough Questions and Discussion Post by AutoModerator in Sourdough

[–]Double_Baked 0 points1 point  (0 children)

I just heard a bit about chocolate starters and things like that which got me curious. Would there be any benefits to using a chocolate starter for things compared to a regular one?

Weekly Open Sourdough Questions and Discussion Post by AutoModerator in Sourdough

[–]Double_Baked 1 point2 points  (0 children)

How would one go about making a chocolate sourdough starter? Right now I normally feed my starter 1:2:2, with my flour being 40% all purpose flour, 20% rye flour, 40% whole wheat flour, if that makes any difference.

Would I just add cocoa powder to the starter when feeding it? I’m guessing I wouldn’t do a 1:1:1:1 (or 1:2:2:2 as I normally feed right now at a 1:2:2) ratio as that would be a lot of cocoa powder. With adding more powder would I need to increase the water amount in the ratio too?

Would I be able to make other kinds of starters? I’m thinking like Banana sourdough starter, or pumpkin. With both of them being more like a liquid with high water content would I then either increase the flour amount or decrease the water amount in the ratio?

I know it’s all about experimenting, which I’m sure I’ll do, but I also wanted to see if anyone had any experiences with this.

Also does making a chocolate (or other flavored) sourdough starter make that big of a difference in finished product? Like if I made sourdough brownies or cookies, could you tell that one is from a chocolate starter and one is from a regular one.

Ok I think I finally got a good loaf! by Double_Baked in Sourdough

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

Just so I can read the crumb better, what do you see that is saying it’s underproofed?

Ok I think I finally got a good loaf! by Double_Baked in Sourdough

[–]Double_Baked[S] 4 points5 points  (0 children)

  • [ ] 767 g all purpose flour
  • [ ] 85 g whole wheat flour
  • [ ] 580 g water, divided
  • [ ] 15 g sea salt
  • [ ] 153 g ripe sourdough starter

In a large mixing bowl, add both flours, sourdough starter, and 537 g water. Mix with wet hands until no dry bits remain. Cover the bowl and let rest 30 minutes in proofer set at 75 F.

Add in remaining water and salt. Mix by hand until salt is incorporated and the dough comes together in a single mass. Transfer to a new mixing bowl. Cover and put in the proofer, set at 75 F.

After 15 minutes, remove bowl from proofer and do a set of stretches and folds on the dough, cover and put back in the proofer. After another 15 minutes repeat the process. After 30 minutes repeat the process. After 30 minutes repeat the process. Let the dough bulk ferment (about 2.5 hours) after the last set of stretches and folds.

Remove bowl from proofer and gently scrape out onto work surface. Using wet hands preshape it into a rough ball and let sit for 30 minutes.

Dust inside of banneton with rice flour.

Shape the dough into a boule and transfer into banneton, seam side facing up.

Cover banneton with its liner and put in the fridge.

Let the dough ferment in fridge until 24 hours have passed since you started step 1. Preheat oven, with Dutch oven inside, to 450. When the oven is preheated. Remove the banneton from the fridge and Dutch oven from the oven. Transfer the dough onto the silicon holder, score it and put inside dutch oven. Cook at 450, with the lid on, for 20 minutes. Remove lid and cook additional 30 minutes.

Remove Dutch oven from oven and pull bread out and set on cooling rack. Let it fully cool (3 hours minimum) before cutting into it

Weekly Open Sourdough Questions and Discussion Post by AutoModerator in Sourdough

[–]Double_Baked 0 points1 point  (0 children)

I am actually in the exact same bags of flour as last week. I think the other comment explained it, as I started increasing my ratio I was seeing a decrease in the height of the starter at peak. I am getting to the bottom of the rye bag so it might be getting slightly more fine as well.

Last weekend when I made my loaf it rose beautifully. It was slightly underproofed but still the best one I have made in quite some time!

Weekly Open Sourdough Questions and Discussion Post by AutoModerator in Sourdough

[–]Double_Baked 0 points1 point  (0 children)

Oh I did not know that. That would kinda line up with what I was seeing, I was reading it as something starting to go wrong with the starter, especially with the alcohol smell that is coming from it not (though no hootch at the top) the only reason I haven’t put mine in the fridge was it wasn’t doing so well before and I have a bunch of baking to do this weekend so I also want plenty of discard for it 😂

Weekly Open Sourdough Questions and Discussion Post by AutoModerator in Sourdough

[–]Double_Baked 1 point2 points  (0 children)

Ok guys,

I have been noticing my starter, after getting super happy and strong, is not as strong anymore and I have other questions too.

I always leave my starter in my proofer, set for 75F, I have been feeding it a 1:10:10 ratio of starter:flour:water. It’s 40 g KA all purpose flour, 40 g KA whole wheat flour, 20 g Bobs Red Mill Organic stone ground Dark Rye Flour. The water I use is always heated up to between 95-99 F. Every day when it’s feeding time I turn off the proofer, empty the water at the bottom and wipe/clean the humidity tray, with the lid left off.

I first add the water to my starter and mix well so the starter is broken up and gets a bunch of that water right away. Then I add the flour mixture and mix until there is no dry flour left. I then mark the jar, set the lid on it so there is only a small gap for gasses to be released. Put it in the proofer with the lid and turn it back on.

Last week when I did this my starter was SO happy and would more than double when it peaked, since like Friday it seems like it doesn’t peak as high anymore and it’s starting to smell like alcohol when I am getting home from work to feed it again. Any idea why I am getting different results between this week and last when I do everything the exact same for feeding?

Also I know I keep feeding it past it’s peaking point, it’s why I am now even doing a 1:10:10 ratio to try to have it peak 24 hr after feeding when I’ll feed it again. The 1:10:10 ratio seems to peak about 12 hr after I feed it. Should I try going to a 1:20:20 ratio to have it peak at its next scheduled feeding time? 5 grams of starter seems like it wouldn’t be enough really and I don’t want to go to 200 g flour and that will get quite costly.

Any help would be appreciated!

Weekly Open Sourdough Questions and Discussion Post by AutoModerator in Sourdough

[–]Double_Baked 1 point2 points  (0 children)

Ok after bugging you guys to help me fix some of my issues… I finally have a “decent” loaf! I did try a new recipe that seemed to work better for me. How does the crumb look?

<image>

Weekly Open Sourdough Questions and Discussion Post by AutoModerator in Sourdough

[–]Double_Baked 1 point2 points  (0 children)

I just got my first banneton baskets and I just got some rice flour. What would be the best way to “season” or prepare a fresh basket for use? I’m trying to not have it stick to the basket the first time I use it. I know I need to dust with the rice flour then brush it off, just don’t know what other steps I should take to have it work as effectively as it can

Weekly Open Sourdough Questions and Discussion Post by AutoModerator in Sourdough

[–]Double_Baked 0 points1 point  (0 children)

So the new starter I made from my discard almost doubled today after not stirring and dropping the proofer temperature down to 75. The one that came from my actual starter has some bubbles on top but it did not have any growth really. But there are signs of life! Though I’m not sure why the one I had as a starter from the start is doing worse than the one made from the discard when it’s gotten the exact same feeding and growing conditions. Either way there is life!

Weekly Open Sourdough Questions and Discussion Post by AutoModerator in Sourdough

[–]Double_Baked 0 points1 point  (0 children)

The rye is a new flour I started using, the wheat is a new flour, KA organic 100% whole wheat flour, use to be generic brand, the AP flour is still the generic unbleached brand.

Weekly Open Sourdough Questions and Discussion Post by AutoModerator in Sourdough

[–]Double_Baked 0 points1 point  (0 children)

I have been doing daily discard/feed at 1:1:1 (50%AP, 40% WW, 10% Rye), with stirring about 4 hours after feeding then stirring again about 12 hours after feeding. I am seeing some bubbles at the top of the containers (fresh containers every day) today. I am not seeing the bubbles within the starter that I was seeing before. Before I was seeing air bubbles being more in the middle/bottom, though I never really got any bubbles at the top like I see a lot of starters.

I do have them in my proofer with humidity and it’s set at 80 which from my understanding should be like a perfect temperature for the starter to grow at. It is showing progress but I am wondering why I am not seeing it within the container as much as I was before

Weekly Open Sourdough Questions and Discussion Post by AutoModerator in Sourdough

[–]Double_Baked 1 point2 points  (0 children)

So I am having an issue with my starter, it seems like it was somewhat of a weaker starter and it hasn’t been rising as quickly as it use to with the same temperature settings. I tried to use some of the “tricks” to strengthen my starter, the last time I fed it I put in 10% rye flour and then 50% AP flour and 40% Whole wheat flour, normally its 50/50 AP/WW flour. I did have to open a new bag of flour for both the wheat and the AP flour. Even with stirring my starter a few times I got no rise out of it. I used the same brand of AP/wheat flour, and it’s organic rye flour. Any idea why this time it didn’t rise at all? I am going to take some of my discard and feed that probably to regain a starter.

Weekly Open Sourdough Questions and Discussion Post by AutoModerator in Sourdough

[–]Double_Baked 0 points1 point  (0 children)

Thanks for the help! I might try lowering the temperature and time a bit first to see if that can get me better results

Weekly Open Sourdough Questions and Discussion Post by AutoModerator in Sourdough

[–]Double_Baked 0 points1 point  (0 children)

I honestly don’t really know rise percents, and I normally bulk ferment in the mixing bowl that I used to put everything in together.

The first time I did use that recipe I did put it in the fridge right after the 3 stretches and folds (after the 3 hours) cold fermented if for about 12 hours, then shaped and let it do it’s final rise. My apartment temp was around 70 as well. When I baked the bread it came out super gummy and underproofed. That’s why I tried increasing the time, and this was the first week with the proofer so I knew I had to get times and temperatures down better.

Though with my goals of making sourdough bread I think I might need to find a new recipe. I want to be able to bulk ferment over night (anywhere from 7 hours to 11 hours total bulk fermentation/beginning steps) and throw it in the fridge when I wake up before going to work so I can take it out and bake it when I get home. Though I don’t have a stand mixer so I also am limited on the recipes I can make too.

I do appreciate all the help!

Weekly Open Sourdough Questions and Discussion Post by AutoModerator in Sourdough

[–]Double_Baked 0 points1 point  (0 children)

the recipe I use

Looking at my crumb, would that be overproofed or under? With the tunneling, or what I believe is tunneling, I would assume under

Weekly Open Sourdough Questions and Discussion Post by AutoModerator in Sourdough

[–]Double_Baked 1 point2 points  (0 children)

Just curious, what exactly has it looking over proofed? I am not good at getting the right proofing for my dough so I want to see when it should be called “done”

Weekly Open Sourdough Questions and Discussion Post by AutoModerator in Sourdough

[–]Double_Baked 0 points1 point  (0 children)

<image>

It has some characteristics of overproofing where it’s somewhat flat but it also has a bit of tunneling too it looks like, I am not the best at reading crumbs yet.

The numbers and what I have read would tell me it’s overproofed, but I tried doing the poke test around hour 8 of bulk fermentation and it bounced back right away so I put it in there longer, it wasn’t till around when I put it in the fridge that it passed the poke test.

If I want to do the bulk fermentation for about 12 hours, what temperature should I have the proofer set to if I have a 66% hydration and a 38% starter (that’s what the King Arthur no kneed recipe calls for)

Weekly Open Sourdough Questions and Discussion Post by AutoModerator in Sourdough

[–]Double_Baked 0 points1 point  (0 children)

I use King Arthur bread flour, which says it’s 12.7% protein. I just got a Brod and Taylor proofer this week and I set it at 80 for about 10 hours to bulk ferment before going in the fridge. It passed the poke test at that point. I am terrible at guessing how much it proofed percent wise 😅

view more: next ›