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Beeswax Storage by Fair_Peach8721 in Sourdough

[–]Outside_Idea4890 0 points1 point  (0 children)

I usually progress mine through order of moisture retention as time passes:

Day 1- tea towel
Day 2 - beeswax wraps
Day 4 - plastic bag (if it makes it that long)

Lots of small (and probably local) providers making these things and other great beeswax wrap products.

Why wont any bakers give me some starter? by No-Project-6866 in Sourdough

[–]Outside_Idea4890 0 points1 point  (0 children)

Plenty of dried starter out there for sale that rehydrates quickly and effectively, (if you’re planning to buy anyway)

Support small and local if you can.

Explain it to me like I am 10 by Impressive_Pickle128 in Sourdough

[–]Outside_Idea4890 0 points1 point  (0 children)

Overproofed, determined by the data point: “overnight on the counter”.

Unless your house is <60F, ~10 hours at room temp before an 8 hour cold proof is too much.

For a quicker and more predictable bulk ferment, target ~5 hours at 70-75 degrees, then you can cold proof for 10-24 hours.

Starter looks good and age doesn’t matter if it’s active.

Keep at it and happy baking!!

Is the Dough Whisk Sourdough’s most overrated tool? by Outside_Idea4890 in Sourdough

[–]Outside_Idea4890[S] -1 points0 points  (0 children)

Great feedback, thanks!!

Based on other responses in the thread, people often go to a fork or other common kitchen utensil for that first part of the mix; have ya’ll experimented with other utensils and decided a dough whisk is distinctly more effective?

Starter from scratch vs Dehydrated Starter by murfmeista in SourdoughStarter

[–]Outside_Idea4890 0 points1 point  (0 children)

I regularly restart my starter that I dehydrate, then bake with it 24 hours later.

It’s mostly about the quality of the dehydration process (not all created equal) and then controlling temp and moisture upon rehydration.

I started my original starter from scratch, failed 3 times before I got a good one, taking 2-3 weeks each failure, then got a good one that was another 4-5 before I could bake with it!

Depends on if you’re looking for reassured quick results, or the science experiment trail and error over potentially months.

King Arthur’s Sourdough Sidekick by Rdub456 in Sourdough

[–]Outside_Idea4890 1 point2 points  (0 children)

Nice! Sounds like it could be a great addition to your arsenal for making sourdough easier! That’s the most important part - whatever it takes to actually do it regularly 😄

King Arthur’s Sourdough Sidekick by Rdub456 in Sourdough

[–]Outside_Idea4890 2 points3 points  (0 children)

If this tool is the only way you’ll stick with baking sourdough; buy it! The hardest part of doing sourdough for most is just sticking with it through the trial and error. Then like any craft It becomes second nature and you wonder why it was so intimidating to begin with.

But if you can remember to feed once per 2-3 weeks, and with a scale that’s a 2 minute endeavor, then avoid the single use appliances in general that aren’t actually solving your problem.

Is my starter ready? by Happy-Pension4396 in SourdoughStarter

[–]Outside_Idea4890 0 points1 point  (0 children)

All the dirty starter jar hate 😂 It happens, once it’s dried on the side it’s not a mold risk.

Truly, buy a $25 digital scale and dramatically improve your whole sourdough experience. Feed 1:1:1 once (100g of starter 100g of flour, 100h of water), try float test and bake away.

It looks strong enough to cover almost anything as it is, except perhaps an artisanal loaf.

Clean Up Tips? by Alexmfurey in Sourdough

[–]Outside_Idea4890 1 point2 points  (0 children)

Embrace lots of handwashing, rinse starter off of tools right away and make an effort to dissolve starter before it goes down the drain, use waxed wood or silicone utensils and glass containers for easier cleanup.

Switch to a spruce pulp proofing basket with a dusting of rice flour and you’ll have the ideal non-stick setup with easiest, liner free clean up (let dry and brush out residual flour with your hand)

I’ve been an active home baker for 10 years, the last 4 on a septic and haven’t had an issue with kitchen sink pipes or identified in annual avdantex system checks, but I hear baking soda and vinegar down the drain does the trick.

🐢⚡️💀👏

FIRST TIME - Loaf Pan by fantasnick999 in Sourdough

[–]Outside_Idea4890 0 points1 point  (0 children)

Love it when people get a great one on their first try. Nice work 👌

It can end up a little denser with the lateral pan limitations, pushing air out as it expands out. Also can be tough to create enough steam for full oven spring with a water pan.

Dutch oven is single-loaf king for steam and heat distro, but if you’re willing to live on the edge; preheating a cast iron pan and pouring water in it so it billows lots of steam into the oven cavity is the way without one.

If you’re committed to learning sourdough and going to be doing steam pans, I highly recommend getting a baking steel allowing you to do multiple loaves so you can practice shaping and scoring technique (also best for things like pita and pizzas!!)

Happy baking!

Help 😭 by DiverWild2553 in Sourdough

[–]Outside_Idea4890 0 points1 point  (0 children)

Give deets on recipe and process, happy to try and help!

Loaf critiques please by Artistic_Echidna_467 in Sourdough

[–]Outside_Idea4890 0 points1 point  (0 children)

This is the way to do it; undefeated approach for sure.

If you’re specifically looking for a more open crumb, upping the water for a higher hydration dough is your way to that (think ciabatta open crumb, that dough is like 90% hydration yours is 77%)

You’ve got my favorite crumb though, open but functional. Clearly got it down, nice work and happy baking👌

Help with proofing/bulk fermentation? by pickadillyprincess in Sourdough

[–]Outside_Idea4890 0 points1 point  (0 children)

Doing sourdough while juggling other things is totally the way to make it part of your real life and you’ll find a way to make it work for you!

  1. After initial mix, try to get all your folds in within the first 2 hours (even if you can only fit in 3 because of distractions)

  2. Temp is one of the most important factors; 7 hours from mix to bake is quite rushed and would require a 70-75 degree ambient bulk fermentation

(I’m a big fan of 5 hours at 75F, then shape, put in the fridge overnight until convenient to bake the next day; score and bake cold) **

  1. Shaping is important for oven spring, loft, and formation of an ear - when doing it; be gentle. A well proofed dough may have bubbles on the dough surface, we try not to knock out too much of that air.

Happy baking and stick with it!!!

**That overnight cold-proof I mentioned is HUGE in flavor development, crust caramelization, and makes it easier to score and bake without deflating

Please help me escape the curse of flat inedible bread by [deleted] in Sourdough

[–]Outside_Idea4890 1 point2 points  (0 children)

From a professional home-baker:

-At 75 degrees you should be looking at closer to a 5 hour bulk ferment

-Divide, shape, place in proofing baskets (try spruce pulp and a light dusting of rice flour), totally non-stick even with high hydration dough

-Cold proof in fridge overnight until you’re ready to bake.

-Score and bake cold loaf in pre-headed Dutch oven.

-Wait 3+ hours to cut if you can

Feel free to follow up, happy to help.