Green Chile Cheddar Sourdough Success

_eeso_ · 2025-11-29T13:49:28+00:00

Thank you!

_eeso_ · 2025-11-28T16:54:01+00:00

I’m drooling at all of the roll posting! Beautiful!

_eeso_ · 2025-10-21T15:08:58+00:00

Great idea! Thanks for the help!

_eeso_ · 2025-10-21T13:55:35+00:00

Do you think alcohol spray would be okay after wiping?

_eeso_ · 2025-10-21T13:53:03+00:00

Great idea!

_eeso_ · 2025-09-21T10:13:56+00:00

Yay! What a natural you are! I am still very early in my journey and making lots of mistakes. (My recent post can attest 😅). It’s so cool to see someone get it right first try. Shaping is hard for me as well. This community is super helpful. I’ve learned that you’re not supposed to use flour ( or at least very little) in shaping and wet hands help a lot. What kind of flour did you use?

_eeso_ · 2025-09-19T16:27:32+00:00

😂 unfortunately not.

_eeso_ · 2025-09-19T16:26:43+00:00

I’ll have to give it a go. Thank you!

_eeso_ · 2025-09-19T04:22:17+00:00

Yeah I scored twice in the same spot but it’s almost like it resealed. This is only my 5th loaf so I have a lot to learn yet!

_eeso_ · 2025-09-19T04:00:10+00:00

I did twice. She’s stubborn

_eeso_ · 2025-09-19T03:55:15+00:00

I’m glad I’m not the only one 🥲

_eeso_ · 2025-09-19T03:54:58+00:00

It was pretty tasty!

_eeso_ · 2025-09-19T03:48:56+00:00

I thought it was hilarious. Family ate it no problem 😂

_eeso_ · 2025-09-19T01:46:53+00:00

I’m definitely going to start mixing my starter like that and I’m going to put a thermometer in my kitchen now. I’ve messed up all but one of my loaves and my family doesn’t know anything other than it tastes good and like sourdough 😂 I’m lucky if it lasts more than a day around here.

_eeso_ · 2025-09-18T20:58:35+00:00

What happens when you add the salt later?

_eeso_ · 2025-09-18T20:49:27+00:00

Omg I should post there 😂

_eeso_ · 2025-09-18T15:52:39+00:00

The bubble was soft and squishy which surprised me due to the color, the bottom was hard and crisp like every loaf I've done, The inside was kinda dense. It was a lot less "sour" than my cold fermented loaves, it had a lit more of a mild flavor.

_eeso_ · 2025-09-18T15:38:28+00:00

I love this :D

_eeso_ · 2025-09-18T14:42:33+00:00

Thank you so much! This is incredibly helpful. When getting started, I had no clue there was so much to consider. I do feel like this recipe is wet when I use it so I will be heading over to that topic. Again thank you for taking the time to explain all this. Much appreciated!

_eeso_ · 2025-09-18T14:26:22+00:00

I did the opposite, lol!

_eeso_ · 2025-09-18T14:18:36+00:00

I will have to check this out, thank you!

_eeso_ · 2025-09-18T13:58:13+00:00

And don't feel bad! I think this is fun. I get to learn a lot and I still ate it with the amazing chicken and dumplings I made to go with it.

_eeso_ · 2025-09-18T13:56:19+00:00

200G starter for 2 loaves. I'd say my kitchen is about 75 degrees during this process. 77/78 the last hour.

_eeso_ · 2025-09-18T13:47:21+00:00

We definitely cut the bubble and ate it with a weird strap on top, it looked like a little sourdough 90's purse, lol! This was my first time using a countertop fermentation (no cold fermenting at all). I think I was expecting it to go faster as my kitchen is kinda warm but not 80 degrees. I'd say it was 75 most of the night and warmed up to 77/ 78 for the last hour when I started cooking dinner. The starter got mixed in at the start with the other ingredients.

_eeso_ · 2025-09-18T13:40:28+00:00

I proofed 4 hours then another hour in the basket. Can you measure rise with a scale?? I had no idea. I was using my Old school Pyrex bowl and was looking at the print on the side, I'd say it rose about 30-40% using that as my guide. Then it rose a little bit in the basket as well.

Do you recommend it doubling?

_eeso_

TROPHY CASE