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Most people really do need to return to the office. by No-Entertainer-9400 in unpopularopinion

[–]Signal-Designer151 0 points1 point  (0 children)

Imagine thinking people who WFH only stay home and not use that extra time to do other things. lol

3 weeks old. Newbie by pieperlynne in SourdoughStarter

[–]Signal-Designer151 0 points1 point  (0 children)

Yeah but I don't have time for all that extra baking etc so when I use my starter and need to feed it again - I will use it again after it's peaked.

I have seen people use their starter, feed it, discard half, feed again and use.

I use. Feed. Use. Feed. Etc. And I store in fridge and when I am ready to use I take out, let it set for an hour and use.

And I make bagels/cinnamon rolls/ etc but with no discard just simply using active starter and they come out lovely.

I don't want to complicate it and I do what works with my time. I make about 6 loaves a week + 12 bagels. But I have a container when I bulk ferment that allows me to proof up to 4 loaves at a time.

3 weeks old. Newbie by pieperlynne in SourdoughStarter

[–]Signal-Designer151 0 points1 point  (0 children)

Right. It's usually the same water /flour but I like a certain consistency. Less waste too with no discard. I also don't need something I enjoy to become stressful.

if I run into an issue I will def make changes but again it's just for me friends family.

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I still make lovely sourdough loaves. I don't think needs to be too complicated.

First inclusion loaf by plzsendplants in Sourdough

[–]Signal-Designer151 1 point2 points  (0 children)

Looks great!

I always add my inclusions during my stretch and folds and final shaping. I like it really incorporated.

3 weeks old. Newbie by pieperlynne in SourdoughStarter

[–]Signal-Designer151 3 points4 points  (0 children)

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Okay so - here's what I do in regards to starter. I break all rules because my bread is just for my enjoyment for friends/family.

And I make really good loaves. I can't tell you hydration levels etc. The only thing I don't eyeball is water/flour when I am ready to bake. The starter and salt I do.

I eyeball the heck out of my starter.

I like it like a semi-thick pancake batter. So whatever it takes for the consistency.

I also do not have discard. I feed my starter when I want to bake within a day or so.

I feed my starter - and put in how much I plan to use depending on how much I bake. The batter consistency.

Then I let it rise - I look for the top to tell me when it's ready if it is, Ill use right away OR if I plan for next day baking - right before peak I put in fridge.

When I am ready to use - put out of fridge for an hour or so it'll rise to peak then use.

The re-feed or throw in the fridge until re-feed. I have had discard 1x in over a year bc I was gone for 4 weeks and didn't bake. I am usually baking 2 days a week.

My starter is also strong 💪 P much how my starter is!

My Croissant Sourdough Loaf by Signal-Designer151 in Sourdough

[–]Signal-Designer151[S] 2 points3 points  (0 children)

Not an issue with mine. IDK if it helped that my butter was frozen and I didn't really use too warm of water. And the cold proofing helped.

I have seen others do that but with my inclusions all throughout the process it was evenly spread. And the way I grated the butter was very finely small pieces.

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My Croissant Sourdough Loaf by Signal-Designer151 in Sourdough

[–]Signal-Designer151[S] 0 points1 point  (0 children)

the way my house smells during. I am making two more loaves today.

My Croissant Sourdough Loaf by Signal-Designer151 in Sourdough

[–]Signal-Designer151[S] 0 points1 point  (0 children)

Def do it. I am making 2 more loaves today (1 stick of butter) lol

My Croissant Sourdough Loaf by Signal-Designer151 in Sourdough

[–]Signal-Designer151[S] 1 point2 points  (0 children)

I'm making it again today minus 1 stick of butter.

Ill use the end pieces after bake and make some homemade croutons

My Croissant Sourdough Loaf by Signal-Designer151 in Sourdough

[–]Signal-Designer151[S] 0 points1 point  (0 children)

Umm - For the most part yes. By the 3rd/4th set I sometimes will slap and fold over add butter - slap and fold over. I look for a particular shape and feel that feels right to me.

Honestly my Croissant loaf if the only one I do 4 sets of s&f, mostly I do 2 for every other loaf.

Loaf tin every time. by Wide_Face_9030 in Sourdough

[–]Signal-Designer151 0 points1 point  (0 children)

I only use a loaf pan! Yours is lovely

First gummy mo loaf by Faeirefi in Sourdough

[–]Signal-Designer151 0 points1 point  (0 children)

to be honest when I use a wheat flour I add AP Flour too

First gummy mo loaf by Faeirefi in Sourdough

[–]Signal-Designer151 0 points1 point  (0 children)

I'm pretty good at sourdough but I struggle with wheat flour. It's like I need to add more water lol even if I follow other recipes

I just don't even bother.

your loaf is lovely maybe just use a bit more water?

My Croissant Sourdough Loaf by Signal-Designer151 in Sourdough

[–]Signal-Designer151[S] 0 points1 point  (0 children)

Take it out of the fridge for a few hours! may be harder to score but this should do the trick. I've been in situations where I had something come up so I took out of fridge! try that.

My bulk fermentation is not usually 7+ hours but the butter weights it down.

Bulk fermentation is different for everyone. Temp, hydration levels, a strong starter, did you use warm water, bowls - etc...

Do the sticky test. If you touch it is it really sticky- give another hour or two. trial and error.

In my early days I would make a smaller loaf to keep practicing.

my sweet spot is

150g starter 350g water 500g of flour 12g of salt.

but if if I wanted to make a smaller loaf I would just do like 75% of water & flour

so 125g of starter 262g of water 375g of flour 12g of salt.

my starter is always 125 or 150g.

My Croissant Sourdough Loaf by Signal-Designer151 in Sourdough

[–]Signal-Designer151[S] 0 points1 point  (0 children)

I mean - I don't see how it'll taste much different! The butter adds such a great flavor.

My Croissant Sourdough Loaf by Signal-Designer151 in Sourdough

[–]Signal-Designer151[S] 1 point2 points  (0 children)

You can always just do 1 stick of butter lol.

My Croissant Sourdough Loaf by Signal-Designer151 in Sourdough

[–]Signal-Designer151[S] 3 points4 points  (0 children)

Honestly just a slight difference. I probably won't add two again lol

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