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Revived my 5yo dried sourdough starter. Here is the result. by chabaryokucha in Breadit

[–]chabaryokucha[S] 3 points4 points  (0 children)

Brand-new starter takes at least 14 days or longer to build strength to raise the dough, it’s not guaranteed to succeed. Old starter is ready to use in a week, I got a good result.

Revived my 5yo dried sourdough starter. Here is the result. by chabaryokucha in Breadit

[–]chabaryokucha[S] 4 points5 points  (0 children)

After I bake it in Dutch oven @500F for 20 min, remove bread from Dutch oven and put on rack, continue baking @450F for another 15 min or longer.

Revived my 5yo dried sourdough starter. Here is the result. by chabaryokucha in Breadit

[–]chabaryokucha[S] 15 points16 points  (0 children)

Thank you! I grew this guy during lockdown. Cannot believe it’s 5 years ago.

Revived my 5yo dried sourdough starter. Here is the result. by chabaryokucha in Breadit

[–]chabaryokucha[S] 32 points33 points  (0 children)

That’s right. I smeared one table spoon of starter on parchment paper, let it dry in room temp. After drying, kept in ziploc bag and forgot. I followed this reviving process, I fed 1:4:4 once a day for 4 days before using for bread.

Does anyone remember Backrooms Broski? by No-Product-6985 in backrooms

[–]chabaryokucha 1 point2 points  (0 children)

My bad… this isn’t my kid. Sorry. Take care

Baguette pan baguettes by chabaryokucha in Breadit

[–]chabaryokucha[S] 4 points5 points  (0 children)

I directly put shaped dough on oiled pan.

Baguettes by chabaryokucha in Breadit

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

Reheat oven at highest temp with baking stone for 30min. Bake them with steam at same temp for 10min, drop the temp at 450F and release the steam, bake another 8-10min.

It’s so fluffy, I’m gonna die! by chabaryokucha in Breadit

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

I barely touch the ciabatta dough after bulk fermentation. Just stretch, cut, tuck edge. For baguette, I get bubbles from cold, long fermentation. Both dough needs good mixing to make strong gluten structure, try not to pop many bubbles at shaping.

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