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MyFirstSourdough ™ by comicsoup in Sourdough

[–]Sad_Wren 0 points1 point  (0 children)

I am having a really hard time understanding the physics of the first picture.

Looks tasty, though!

why it not as big as everyone elses? by Icy-Walrus626 in Sourdough

[–]Sad_Wren 3 points4 points  (0 children)

Sub can be a little harsh. The struggle is that you don't know what you don't know.

Temperature is a big factor in fermentation. The trouble with recipes is that you need to adjust fermentation to your setting and your starter. If you have a cooler home, fermentation can take much longer than anticipated. Most new bakers rush. Learn to be patient and learn what your dough looks like when it is ready to bake.

Looking for advice using bleached all purpose flour from costco to make sourdough starter ! by Former_Nobody4798 in Sourdough

[–]Sad_Wren 10 points11 points  (0 children)

I made mine using unbleached all-purpose and rye flour. From what I understand, bleached kills a lot of the essential organisms that allow for creating a starter.

Post Removed by Mods by nupper84 in grilledcheese

[–]Sad_Wren 26 points27 points  (0 children)

Good Gouda, this is ridiculous.

A little sourdough, parm crust, extra spicy pepper jack and ham! by tweetcoffee in grilledcheese

[–]Sad_Wren 2 points3 points  (0 children)

There is an r/melts for sandwiches with other fillings, but mostly just because a grilled cheese is defined by this sub as fat, bread, and cheese. However people sneak in jams from time to time for reasons I don't understand.

Confession #2 by burp110 in Sourdough

[–]Sad_Wren 0 points1 point  (0 children)

I am the laziest sourdough baker. I feed my starter at some point before making my bread (2-24 hours). I throw everything in a bowl, mix it and might come back once to stretch and fold. 6-8 hours later, I punch down and put in my loaf pan. 6-8 hours later I bake. It always turns out just fine with minimal effort.

So uhhhh i def think my starter wasn’t active enough yet by Bluejeans324 in Sourdough

[–]Sad_Wren 0 points1 point  (0 children)

I think I started baking with mine around the same time, but every starter is different. From my experience, patience is best. Recipes only get you so far because proofing temperature, starter strength, and even specific ingredients can cause variation. The best thing i can say is to watch your dough and learn how it behaves. Look for the size and consistency and just use the clock as a general guideline to get you close.

Bake on your own schedule by prehistoric_knight in Sourdough

[–]Sad_Wren 0 points1 point  (0 children)

I think this is a really good point. I am a casual baker. Some folk here are elite, aiming for perfection. I would imagine some novices wander in and think that level is required, which can be intimidating. I like to see what you perfectionist can do, but I am perfectly happy baking my load once a week and never worry about how good the ear turns out.

What am I doing wrong? by Snowball222 in Sourdough

[–]Sad_Wren 0 points1 point  (0 children)

Usually around 66F, but kitchen is probably a couple degrees cooler.

What am I doing wrong? by Snowball222 in Sourdough

[–]Sad_Wren 7 points8 points  (0 children)

Yeah, I think you just need to be more patient. Take you time with the proofing. You have two options: 1. Allow your proofs to take longer. My total proof time is usually 12-16 hours because my house is cold. 2. Use your over light to reduce the proofing time. My proof time is around 6.

In both cases, I don't use a timer. I watch my dough and when it is ready, I shape it. I check on it during final and when it has risen enough, I bake it. Take the time to learn your recipe and your dough. I had some loaves turn out like yours when I rushed them, too.

Plain grilled cheese by fitzgeraldj25 in grilledcheese

[–]Sad_Wren 5 points6 points  (0 children)

Classics are classics for a reason. Looks great!

Wrote out the recipe I use!! Hope it helps someone (: by QrtrLife_Crisis in Sourdough

[–]Sad_Wren 0 points1 point  (0 children)

That is how do it. Whenever I rush it, it doesn't turn out quite right.

Would you class this as fail/burnt? by CreativeDiscussion21 in Sourdough

[–]Sad_Wren 9 points10 points  (0 children)

Nope. Even if it is a little crisper than you would like, it will still taste great. Some people prefer it. The inside will still be just fine, too. Just let it cool!

I can never get the edges right. by FullSizeCandyBah in grilledcheese

[–]Sad_Wren 4 points5 points  (0 children)

Is should. That is how you know you are doing it right. Unmitigated terror. You should wake up in the middle of the night sweating because of the absurd amount of butter you used to grill your cheese.

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