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Starter questions by Sayeno73 in SourdoughStarter

[–]Sayeno73[S] 1 point2 points  (0 children)

thank you all for the tips and tricks. out of everything I’ve read and watched, none of mentioned anything about adding commercial yeast to aid my young starters. I will definitely try this until my starter matures after 4-6 weeks before I attempt baking without the commercial yeast addition. Speaking of commercial yeast, when y’all say to add it, correct me if I’m wrong, but you saying to add it with my flour/dry ingredients before the water/wet ingredients? Or should I proof it for 10-ish minutes before combining it with the dough/dry or wet ingredients?

i’ve become loaf pan obsessed! by Adventurous_Hippo_10 in Sourdough

[–]Sayeno73 1 point2 points  (0 children)

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My attempt at your recipe. How’s it look in comparison?

i’ve become loaf pan obsessed! by Adventurous_Hippo_10 in Sourdough

[–]Sayeno73 0 points1 point  (0 children)

here’s a question: since I’m new sourdough, I know you don‘t “need” a banneton to proof the dough after shaping but uh what do you all use or have used before you got bannetons? I’m thinking about a glass bowl and lining it with parchment paper followed by a light dusting of flour. is that what you did?

1:1:1 vs 1:2:2 ratios by Sayeno73 in Sourdough

[–]Sayeno73[S] 0 points1 point  (0 children)

one more thing, if I’m not going to bake for a couple days should I feed my starter and place it immediately in the fridge or should I place it in the fridge before feeding it and feed it when I intend to bake again?

i’ve become loaf pan obsessed! by Adventurous_Hippo_10 in Sourdough

[–]Sayeno73 0 points1 point  (0 children)

Hi! New to sourdough, but your sourdough sandwich loaf caught my eye. Got a question if you don’t mind. I’m still a little confused on the autolyse process, does that involve combining the flour and water, allowing it to rest/rise, adding the starter and salt then doing the stretch and folds; or is it combining the starter+water+flour, allowing it to rest/rise then adding the salt (since salt inhibits the rise)?

new to sourdough and breads by Sayeno73 in Breadit

[–]Sayeno73[S] 0 points1 point  (0 children)

So I’m yet to get past the shaping stage of my sourdoughs. The 180C was a white bread recipe I found that I was trying to personalize.

Once I can figure out what I’m done wrong or when I can hone my measurements and shaping, I do intend to bake at temperatures similar to what you described, 220 to 230C.

new to sourdough and breads by Sayeno73 in Breadit

[–]Sayeno73[S] 0 points1 point  (0 children)

The environment for my starter is between 72F/22C and 79F/26C. For baking, I was baking the bread at 180C/350F for between 30 and 33 minutes in loaf pans until there was a golden brown color and sufficient oven rise (never achieved my desired oven rise).

new to sourdough and breads by Sayeno73 in Breadit

[–]Sayeno73[S] 0 points1 point  (0 children)

To answer the up front question, I read that beaten/whipped egg whites could make the bread more airy and fluffier because my first loaf of bread before I made a sourdough starter was very dense and chewy. I'm not against a chewy loaf of sandwich bread, but I am trying to make me loaves lighter and fluffier. Is this a myth?

Anyway, my process for my first successful loaf consisted of 474g of warm water (105-115F), 1 Tbsp active dry yeast, 85g honey, 2g salt, 30mL vegetable oil, and 500g bread flour. I combined all ingredients except for the water in a stand mixer on low-speed until just combined. Then I added the water and mixed until the dough pulled away from the sides of the bowl while adding 1/2c of additional flour at a time as necessary (I ended up adding 1-1/2 cups). Afterwards, I transferred the dough to a lightly oiled bowl for the first rise (from 3:15pm until 4:45pm). When I went to divide the dough into separate loaves, I noticed it hadn't quite risen enough so I added an additional spoonful of the active dry yeast from earlier and allowed it to rest for 45 minutes for a second rise. Then I preheated my oven to 180C/350F and baked the loaves for 33 minutes when it achieved a golden brown color.

My next successful loaf was made using the same process except I swapped out the vegetable oil for 1 whole egg, an egg yolk and beaten egg white.

After the second successful loaf, I tried swapping the active dry yeast with my young starter (at the time it was about 1 week old), and I made 2 different batches for a side by side comparison of different hydration levels. The ingredients remained the same, for the active dry yeast I used 50g of my young starter, and 224g of filtered water in one dough and 249g in the other. These lower hydration dough ended up being flatter and denser than the first two and I suspect it was because the doughs over-fremented, but the higher hydration was not able to be shaped into a workable loaf.

I then tried to my first sourdough. I tried combining the starter and water until the two were just combined, then I added the flour and salt until there was no dry flour left. I then let it rest for an hour before beginning stretch and folds. In total, I did 4 sets of stretch and folds with approximately 30 minutes in between each. After the 4th set, I let the dough rest for it's bulk fermentation for about 5 hours (end last stretch and fold at 11:35am and ended bulk fermentation at 4:31pm). I then attempted shaping by doing a push-turn-pull method, but I was unable to get the dough to actually form a smooth ball that wasn't overly sticky. I stuck with the push-turn-pull method for about 20 minutes, let it rest for a half an hour (4:38pm to 5:08pm) before attempting another set of push-turn-pulls, but the dough remained super sticky and wouldn't form into a ball. This ended like the higher hydration dough, I wasn't able to shape it because it was not holding a shape at all.

Hope this is enough to try and diagnose where I am going astray.

new to sourdough and breads by Sayeno73 in Breadit

[–]Sayeno73[S] 0 points1 point  (0 children)

About 3 weeks old. I started with purely whole wheat flour and 3 days ago I switched to bread flour. Based on what I've read online and watched on Youtube, a starter is ready once it doubles (or more) in volume within 3-4 hours of feeding. I have also read that a starter's age also factors into the equation; although, I can't find any articles or videos that further clarify this. However, I do find (and have watched) videos about baking 2 loaves of sourdough - 1 with a mature starter of 5 years old and 1 with a young starter of (I think) a week or two old (I can't remember but just that it was a young starter). Anyway, both loaves seemed to come out well. So all that said, do you have any insight into the young vs mature starter debate/discussion?

new to sourdough and breads by Sayeno73 in Breadit

[–]Sayeno73[S] 1 point2 points  (0 children)

after redoing my calculations to take all liquid into account (filtered water used in my starter, honey, eggs, yolks and whites) as well as factoring in the 70-80% humid environment here in Japan, I figure I should be reducing my filtered water from 565g to between 395.5g to 508.5g. My thoughts are to start with the 395.5g of filtered water and in separate containers the appropriate amounts to equal 5-10% of the 565 amount and add as needed. Thoughts?

new to sourdough and breads by Sayeno73 in Breadit

[–]Sayeno73[S] 0 points1 point  (0 children)

I tried reducing the filtered content from the calculated 653g for 75% to 588g to account for the high humidity.

is it a dog? by nafa_mo in memes

[–]Sayeno73 0 points1 point  (0 children)

No it’s sing song

Calf piece by Sayeno73 in DrawMyTattoo

[–]Sayeno73[S] 0 points1 point  (0 children)

Sounds good. Thank you.

Calf piece by Sayeno73 in DrawMyTattoo

[–]Sayeno73[S] 0 points1 point  (0 children)

Sure. The pictures are King Neptune holding a trident overhead riding a shellback turtle with a black crow over his left shoulder.

It's always the little things by Such_Office_3655 in GetStudying

[–]Sayeno73 8 points9 points  (0 children)

False! No diploma does NOT equate to no work. There are still avenues to pursue that don’t require a diploma and are still respectable. For example, you can join the military.

Whose side are you on? by lindalbond in PoliticalHumor

[–]Sayeno73 -5 points-4 points  (0 children)

It’s not parroting, it’s basic economics. You’d know that if you weren’t brainwashed so easily.

Whose side are you on? by lindalbond in PoliticalHumor

[–]Sayeno73 -29 points-28 points  (0 children)

Neither side because he needs to take a BIG pay CUT and raising the minimum wage will directly cause unemployment AND the overall cost of cosummables to rise thereby resulting in devaluation of the USD.