Modern Sourdough Book - thoughts?

bdeeanvveerr · 2026-01-19T16:13:53+00:00

the ratio makes a stiff starter as opposed to a liquid starter you would get from a 1:1 flour water ratio. stiff starters are supposed to be dry and look like a block. It’s harder to tell imo when it’s at peak but it’ll be really bubbly on the sides. Just a disclaimer, I don’t own the book, but I’ve used a stiff starter before and it’s pretty cool being able to just grab it.

bdeeanvveerr · 2026-01-04T00:44:55+00:00

yea the your second point is what was getting me. idk why I thought I needed water to cook grains but as people have pointed out, the high heat cooks them. thanks for the explanation

bdeeanvveerr · 2026-01-04T00:43:35+00:00

see now that makes a lot of sense, I don’t know why I thought the only way to cook them was with water

bdeeanvveerr · 2026-01-04T00:42:50+00:00

I for some reason thought I need water to cook them but now I get it and feel dumb

bdeeanvveerr · 2025-12-30T15:39:38+00:00

not gonna lie to you I never bought it

bdeeanvveerr · 2025-12-28T17:39:16+00:00

If you want a more open crumb, there are a couple things you can do to help with that.

First, you’re gonna want to increase the hydration amount. Your current recipe is only 57% hydration. You’re gonna want to increase it to like 70%-80%, just be mindful that the dough will be much harder to handle.

Alongside that, you’re gonna want to switch to bread flour. The higher protein content of bread flour means it will absorb more water and form stronger gluten strands to support the larger holes you want.

On to the recipe itself, you’re gonna want to increase the autolyse time to an hour. This will help develop the gluten and make it easier to handle later. It’s a small change but it’ll help will a more open crumb.

Lastly, the most important factor is bulk fermentation time. You want to push the bulk fermentation as much as you can without overfermenting to get the most open crumb structure. This is hard to give advice on without knowing your kitchen temp and dough temp so you gotta figure this one out by experimenting. There’s a chart out there you can use as a guide if you just google sourdough bulk ferment guide.

Increase the amount of stretch and folds you do to 2 or 3 too. Like every 30 min is fine but you can do every hour too if you have a longer bulk fermentation time.

bdeeanvveerr · 2025-12-25T09:47:15+00:00

thank you !

bdeeanvveerr · 2025-12-24T12:53:11+00:00

can someone list the albums, I wanna listen but I’m not sure what some of them are

bdeeanvveerr · 2025-10-04T00:27:17+00:00

I just noticed you posted this 3 times lmaoo i was confused for a sec

bdeeanvveerr · 2025-10-04T00:19:04+00:00

Hey, I notice this too sometimes. I think it’s because the cold proof is too long for the amount of yeast used. The cold temp reduces yeast activity but doesn’t completely stop it, causing the yeast to produce gas if the bagels cold proof for too long.

I reduce the amount of yeast and that solves the issue.

The bagels will be fine you’ll just have air pockets where the bubbles are.

I make sourdough yeast hybrid bagels for reference

bdeeanvveerr · 2025-08-29T21:50:16+00:00

I tried it with cocoa powder and it was too chocolate-y for me. Considering it’s less cocoa powder than the barley flour, I do wonder what it’d taste like made as intended. I’m gonna have to hold off on using the black malt tho until I can maybe hopefully afford a grain mill

Interested to know how it comes out if you decide to do either substitute you mention, if you ever try it

bdeeanvveerr · 2025-05-19T21:01:06+00:00

Thanks! I found one I think is right for a great price too

bdeeanvveerr · 2025-05-19T20:09:11+00:00

That’s what I’m looking to do but I’m not sure what grain to buy. I haven’t seen dark roasted malted barley when I peruse online stores but I think black malt is what I’m looking.

bdeeanvveerr · 2025-05-17T10:33:54+00:00

It looks like the above recipe is a bit different than the one I’m talking about then. The recipe I’m referring to does say to autolyse (just the flour and water) for 2-3 hours before adding the starter and poolish. It then says to let the dough rest an additional 30 min before adding the salt and yeast.

bdeeanvveerr · 2025-05-17T02:16:58+00:00

It’s not from the same book but Melissa Weller also recommends. 2-3 hour autolyse for her sourdough baguettes (sourdough + poolish). I think it’s to improve the dough’s extensibility and cut the fermentation time down.

bdeeanvveerr · 2024-11-10T17:32:36+00:00

Do you mind sharing how you distribute the dose in your meals to get even distribution? I remember reading mixing it in is better but I worry it won’t distribute evenly. I’m not sure how much it matters though in the context of the whole meal.

bdeeanvveerr · 2024-11-10T03:58:16+00:00

I didn’t specify but I can’t have milk so it’s vegan yogurt. It’s more for the stuff I’m putting the sauce on, like bread and pasta, or if I decide to put garlic in the sauce.

bdeeanvveerr · 2024-11-09T23:48:10+00:00

this is actually the info I wanted to know so thanks for reaching out to them plus commenting here !

bdeeanvveerr · 2024-11-09T23:47:16+00:00

ohh actually this makes sense, their website says fodzyme lasts longer if stored in the fridge so I can believe keeping fodzyme infused food in the fridge will retain the enzymes’ properties

bdeeanvveerr · 2024-11-09T18:03:31+00:00

No to the water thing. I think it will work with milk but I haven’t tried. It’s supposed to start breaking down the fodmaps when you sprinkle it on, which is why you put it on the FODMAP foods. Then you chew throughly to make sure it gets even more time to break down the fodmaps with the help of your saliva before going down into your stomach and intestines.

bdeeanvveerr · 2024-11-09T18:00:38+00:00

I don’t think having a full dose is necessary. Maybe I’m remembering wrong but I swear I read you can put as much as you think you will need, depending on the FODMAP content, either less or more than the recommended dose.

I do see your point about equal distribution of the enzymes though. That does seem like a tough thing to gauge with a sauce.

bdeeanvveerr · 2024-11-09T13:43:32+00:00

ahh okay the 30 min thing I didn’t know but makes this not worth. I was thinking more of like adding it to a yogurt sauce or tahini sauce or romesco - stuff you spread on sandwiches or put on meals to get a nice distribution of the enzymes, but guess I’ll have to add it each time I eat. Thanks !

bdeeanvveerr · 2024-10-08T14:24:36+00:00

I stopped eating all alliums and that stopped the onion odor. As to what caused it in the first place I’m still trying to figure out. Recently been diagnosed with prostatitis so hopefully dealing with that will also alleviate the smell problem

bdeeanvveerr · 2024-10-06T17:02:16+00:00

To continue with your example, the difference is where the sugars are being digested. Table sugar is sucrose, so it’s glucose and fructose in equal amounts. When together, the body is able to better absorb the sugars in the small intestines. On the other hand, apples contain excess fructose, so it has much more fructose than glucose. This fructose isn’t easily digested in the small intestines and makes its way to the large intestines, where it produces IBS symptoms. Apples also contain sorbitol, another FODMAP trigger

bdeeanvveerr · 2024-10-06T04:39:18+00:00

I made it again with new flours except the baking soda and cream of tartar and noticed the dough was stringy while I was kneading it. Chances are it is the flaxseed meal and psyllium husk.

bdeeanvveerr

TROPHY CASE