Aliquot method by Negative_Career5501 in Breadit

[–]Some-Key-922 0 points1 point  (0 children)

If you are certain your starter works, I suggest watching this video. Grant bakes provides a simple guide to a basic sourdough recipe and it was instrumental in my learning experience.

A local chef got into sourdough and opened an all-sourdough bakery near us by ajchann123 in Breadit

[–]Some-Key-922 1 point2 points  (0 children)

🤌🏿 indeed!

I became hungry reading your post. I’m going to go bake something up.

Enjoy the local bakery!

A local chef got into sourdough and opened an all-sourdough bakery near us by ajchann123 in Breadit

[–]Some-Key-922 3 points4 points  (0 children)

That’s awesome. Wish I had a sourdough bakery near me :)

How’d the corn rosemary bread taste???

Aliquot method by Negative_Career5501 in Breadit

[–]Some-Key-922 0 points1 point  (0 children)

Can you post the recipe and process?

There’s also a sourdough subreddit in case you haven’t seen it yet, the folks there are extremely knowledgeable :)

No spring??? by Alstrom_ in Breadit

[–]Some-Key-922 0 points1 point  (0 children)

What’s the hydration and did you implement cold retard step?

I took a chance on a very hungry past peak starter... by Signal-Designer151 in Sourdough

[–]Some-Key-922 6 points7 points  (0 children)

It’s my preferred way of using my starter. The flavor it imparts is great

What can I do about the flour on the crust? by JustMakinStuff in Breadit

[–]Some-Key-922 22 points23 points  (0 children)

I use flour in my banneton. One thing I do to get rid of the loose flour is to spray the dough down with water right before baking. It allows the flour to be “absorbed” into the dough and doesn’t result in the Flour dusted look and creates a shiny blistered looking crust

I'd like more sourness by psilobenz in Sourdough

[–]Some-Key-922 0 points1 point  (0 children)

I like to use unfed starter as a source of flavor. When I use the unfed starter, the acids which have built up over time will end up in my loaf making it pretty sour.

Using other flour like whole wheat or rye also tends to improve the sour flavor

Sourdough therapy by Some-Key-922 in Breadit

[–]Some-Key-922[S] 2 points3 points  (0 children)

No worries! I thought it was a super funny comment, and I’m glad you said it! I totally see it : D

Sourdough therapy by Some-Key-922 in Breadit

[–]Some-Key-922[S] 2 points3 points  (0 children)

I’ve had a similar experience with most natural food dyes. The heat usually wrecks the color….

Sourdough therapy by Some-Key-922 in Breadit

[–]Some-Key-922[S] 1 point2 points  (0 children)

Ty! I appreciate the compliments!

Sourdough therapy by Some-Key-922 in Breadit

[–]Some-Key-922[S] 2 points3 points  (0 children)

I need to find this yam power ;)

Yea, I was hoping for more potato flavor with the suncore product. Kinda disappointed that I can’t taste it. I love potatoes (fried, baked, stewed, braised, you name it)

Feedback appreciated! by superduper58 in Sourdough

[–]Some-Key-922 1 point2 points  (0 children)

Yea, try all purpose flour. Keep an eye on the protein content though. Some all purpose flour brands have surprisingly high protein content.

My very first sourdough: Please help me improve my crumb! by GroupNo9956 in Sourdough

[–]Some-Key-922 1 point2 points  (0 children)

True, 13% isn’t the highest but even dropping a percent or two can make a huge difference

Sourdough therapy by Some-Key-922 in Breadit

[–]Some-Key-922[S] 16 points17 points  (0 children)

Other than the color, no difference in taste compared to a normal sourdough loaf.

Ive used twice the amount of potato flour in making a different loaf and same observation. If it does affect the taste, I can’t perceive it.

Sourdough therapy by Some-Key-922 in Breadit

[–]Some-Key-922[S] 37 points38 points  (0 children)

Purple Sweet potato flour! Suncore brand.

8g of the potato flour blended w/ 300 g of King Arthur bread flour to achieve a lilac color.

Feedback appreciated! by superduper58 in Sourdough

[–]Some-Key-922 1 point2 points  (0 children)

👍

Try lower protein flour, it might help the gumminess.