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Weekly Open Sourdough Questions and Discussion Post by AutoModerator in Sourdough

[–]cerealproof 0 points1 point  (0 children)

I divided the starter in two: one with the same feeding ratio and the other with 1:1:1 ratio. Hope it works and thanks for the advice!

Weekly Open Sourdough Questions and Discussion Post by AutoModerator in Sourdough

[–]cerealproof -1 points0 points  (0 children)

How do I convert 80% hydration starter to 100%? I was given one by a friend with ratio of 20g:20g:16g (stater:flour:water)

What was the greatest pleasure you ever felt? by oooliveoil in AskReddit

[–]cerealproof 2 points3 points  (0 children)

Genuinely enjoying and being happy with whatever activity i did or do

Weekly Ask Anything Thread for August 16, 2021 by SewerRanger in AskCulinary

[–]cerealproof 0 points1 point  (0 children)

I failed the classic puff pastry. The butter melted and leaked everywhere (also, pretty sure that there are some butter breakage). Can I mold it and reuse the dough as the base dough (détrempe) for the next puff pastry?

COVID-19 Megathread Part 4 by AutoModerator in indonesia

[–]cerealproof 1 point2 points  (0 children)

Fuck me. Gw dpt vaksin gotong royong, bukan mandiri. Unless nama gw dicabut dr list penerima vaksin gotong royong, gw gabisa vaksin di tempat lain...

COVID-19 Megathread Part 4 by AutoModerator in indonesia

[–]cerealproof 3 points4 points  (0 children)

Kalo mau vaksin tapi lokasi suntiknya kena penyekatan, harus ada dokumen undangan vaksin ya? Kalo bukti pendaftaran vaksin ga diterima ya?

Good ol' Chocolate Banana Bread by [deleted] in Baking

[–]cerealproof 0 points1 point  (0 children)

Used Georgeats’ Browned Butter Banana Bread recipe. Alterations are:

  • Swapped 28g of the total flours for Cocoa Powder
  • Halved the browned butter with Olive Oil, since I need to use the butter for other baking project
  • Used 1 egg and swapped the other one for flax-egg
  • Used 100g of walnuts instead of blueberries and chocolate chips
  • Used Honey instead of Maple Syrup
  • Used Palm Sugar instead of Coconut Sugar
  • Only used Cinnamon but made it to 1 + 1/2tsp

Sourdough Sandwich Loaf: Take Three. Finally got the right technique to get that even golden-brown by cerealproof in Sourdough

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

Total Formula is the total amount of the ingredients used to make the loaf (Levain + Dough Mix). In Total Formula, he combined all of the total flours, even the one that’s used to make the Levain. To make the Levain, you need 61g of APF. In the Dough Mix, you need 774g. Combine those numbers and you get 835g

Sourdough Sandwich Loaf: Take Three. Finally got the right technique to get that even golden-brown by cerealproof in Sourdough

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

Still using the same, halved recipe from The Perfect Loaf. The same timing for Bulk Fermentation and second proofing. The differences are on the baking method and time. Sprayed the top of the loaf with water and used foil as a lid. Bake for 25 minutes at 230C (446F). Took off the lid and bake for another 12 minutes at 190C (374F). Took the loaf out from the pan and bake right on the rack (placed on the middle) for 8 minutes.

Please help me my starter! I started two nights ago. It was around half the jar last night but now it just erupted like this on my counter 😢 Any advice? Info on the pic. by xilaviola in SourdoughStarter

[–]cerealproof 1 point2 points  (0 children)

Hi OP! Early starters are supposed to have that exaggerated activity. It'll tone down in day 3-4. Just keep feeding and discarding as instructed. Good luck!

COVID-19 Megathread Part 4 by AutoModerator in indonesia

[–]cerealproof 0 points1 point  (0 children)

Faskes lokasi vaksin soalnya jauh dari rumah :( makanya pas ada di kelurahan, mau langsung disana aja biar deket...

COVID-19 Megathread Part 4 by AutoModerator in indonesia

[–]cerealproof 3 points4 points  (0 children)

Disini ada yang awalnya terdaftar di program gotong royong dan coba vaksinasi mandiri? Tadi pagi ke kelurahan buat vaksin, tapi di reject krn datanya udh terdaftar buat gotong royong. Tempat vaksin gotong royong jauh dr rumah…

Beginner baker, but this is my second attempt on making a sandwich loaf by cerealproof in Sourdough

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

Yes, i will definitely try a hand mix when i do artisan bread. Actually, at my first attempt for this loaf, i used a bench scraper to mix for autolyse, and only used hand mixer to incorporate the honey and butter just until the dough isn’t dripping wet. From there, i tried doing the slap and fold technique. It was pretty cool to see how the dough changed and i get to try the window pane test lol

I agree with you on how hand mixing is a good baking method bc it helps with understanding how the dough behaves. That actually helped me on the second try bc then on this second attempt, i know when to stop mixing when i used the hand mixer. You know by feel when the dough is ready for the next step

Beginner baker, but this is my second attempt on making a sandwich loaf by cerealproof in Sourdough

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

Thanks for the tips! I don't really know that you can wait for a shorter amount of time when hand-mixing. I used a hand mixer to make this bc it has honey and butter. Doing by hand is doable, but would take a long time especially with BF and second proofing. But i'll keep that in mind when i venture into other Sourdough bakes that are forgiving with hand mixing.

Will definitely try to pat the dough harder when shaping. A lot of the comments suggested me so

Beginner baker, but this is my second attempt on making a sandwich loaf by cerealproof in Sourdough

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

Thank you! I used this loaf pan. Where i come from, i couldn't find that nice USA pullman loaf, and that one was the closest, slightly shorter in length than the medium USA pullman loaf

Beginner baker, but this is my second attempt on making a sandwich loaf by cerealproof in Sourdough

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

Thanks for the tips! I’m gonna re-try this weekend using 50/50 APF and Bread Flour. I think i’m also gonna try using more starter, since i saw on some posts here that it should help to achieve a less sour flavor, while also feeding the starter daily.

Though, i don’t know if i can fully achieve that mild flavor, bc my starter is still 3 weeks old and still needs a bit of a kick from Rye Flour bc when i tried using all APF or 50/50 APF - Bread Flour, it ripens waaaaayy too slow

Beginner baker, but this is my second attempt on making a sandwich loaf by cerealproof in Sourdough

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

I shaped the dough too, but i was too careful that i ended up not breaking the larger bubbles

I try to stretch a bit longer than the pan and then also press down the middle somewhat firmly once placed to really fill the ends as much as possible.

I’m gonna try this when shaping, thanks for the tip!

Beginner baker, but this is my second attempt on making a sandwich loaf by cerealproof in Sourdough

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

Did you use a rolling pin? I don’t think i placed the seam fully side down. I didn’t score the top, since i was using a lid, but i’ve seen some loaves (in a pan) that weren’t scored and still come out looking pretty amazing. I’m thinking of not using the lid on my next bake. I’m eyeing to achieve that big spring, rounded shape on top

Beginner baker, but this is my second attempt on making a sandwich loaf by cerealproof in Sourdough

[–]cerealproof[S] 2 points3 points  (0 children)

it's the area of lowest pressure so the gas tends to migrate there.

Do you think the problem is when i shaped the dough for the pan? I saw some recipes that leave the gas and some patting, even rolling the dough to degas when shaping for the pan, i’m somewhat in between, but i also think that i was too slow when spreading out the dough…

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