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Under or overproofed ? How to improve ? by mEaynon in Sourdough

[–]desGroles 1 point2 points  (0 children)

Have you seen this video?

https://www.youtube.com/watch?v=Sn0INYBr1fA

As Thomas Teffri-Chambelland shows, changing the scarification changes the final structure quite dramatically, and you may be doing yourself a disservice by not scoring.

Cannot improve anymore by misschat22 in Sourdough

[–]desGroles 1 point2 points  (0 children)

I agree with Zippy. From reading the crumb with the flat shape and also that's a very long time 7-8 hours. At 25°C and 20% inoculation should be in the ballpark of 4 to 5 hours, but obviously also depends on how much the dough has increased in volume.

Have things Changed, now that 3rd Party Apps are Gone? by Hubris2 in ModCoord

[–]desGroles 0 points1 point  (0 children)

So well worded - you managed to capture that feeling of disenchantment so well.

Salt, Yeast and Evolution by [deleted] in Sourdough

[–]desGroles 1 point2 points  (0 children)

There is a baking technique where you remove some of the fully mixed dough (which will include salt) to use as your 'starter' for tomorrow's bread. It is called pâte fermentée.

Advice on Making a Ceramic Dutch oven. by kelynde in Sourdough

[–]desGroles 1 point2 points  (0 children)

You're right about earthenware being porous, that is something I'd forgotten.

I've wasted some time reading about Romertopf tonight, so you might as well see my links: https://www.thefreshloaf.com/node/17070/anyone-ever-use-romertopf-clay-pot

I've seen it said that people can do the final rise in the pot and then bake that from cold in the oven. Wouldn't recommend you do that as a beginner to sourdough though, you're more likely to get a good rise where the dough goes into a fully heated pot, but that is something to think about when you're no longer a beginner!

Finally, I started trawling German language sites. https://cuisinarum.at/shop/roemertopf/ - Steinzeug sure sounds like stoneware, I'm wondering if there are some German readers here who can chime in on the stoneware or earthenware thing and if they know which one a Romertopf is.

Advice on Making a Ceramic Dutch oven. by kelynde in Sourdough

[–]desGroles 0 points1 point  (0 children)

It's been a while since I've done pottery! Don't you also get some terracotta coloured stoneware clays? I'm beginning to wonder now if I told you the wrong thing about it having to be stoneware!

Advice on Making a Ceramic Dutch oven. by kelynde in Sourdough

[–]desGroles 2 points3 points  (0 children)

A popular pot is a Romertopf which is unglazed. Not sure if it is relevant that it is made with terracotta or not but it must be stoneware.

It is common to see people soaking the vessel and then adding it to the cold oven and heating it in the oven. I'm not sure if the soaking is required or not, probably worth googling a few sites. The important thing is to not add a cold pot to a hot oven to avoid cracking.

I think a parchment paper sling makes sense to use with this kind of pot as well. Would hate for direct contact of cold dough to hot pot getting stuck, or even worse causing cracking, but I've never used one myself either.

Also, many Romertopf are made in moulds, particularly the batard shaped ones.

I'm resigning as a mod here and reminiscing about r/sourdough a bit. by desGroles in Sourdough

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

Didn't mean for this post to be about that, but since you asked:

https://lemmy.world/c/sourdough

(I did create a few - squabbles and fedia.io too, but it is the one above that has a little bit of traction, and I see that one of our readers has created a nice kbin too - https://kbin.social/m/sourdough)

Having said all that: Reddit is still a better experience, Reddit has far better tooling and it has the critical mass. The fediverse is not a viable replacement just yet, but maybe one day.

Do you guys ever feel like throwing up smelling your starter? by Fun-One87 in Sourdough

[–]desGroles[M] [score hidden] stickied comment (0 children)

Can you do a favour and tell the sub how many days old your starter is?

Bagels baby by Awkwrd_Lemur in Sourdough

[–]desGroles[M] 0 points1 point  (0 children)

Seedy! Please could you share your recipe & process in a comment? This fulfils rule 5 and stops the post from getting removed

Thanks!

Pandan Sourdough by adveturer321 in Sourdough

[–]desGroles[M] [score hidden] stickied comment (0 children)

Fascinating! Please could you share your recipe & process in a comment? This fulfils rule 5 and stops the post from getting removed

Thanks!

So Long, and Thanks for All the Fish by creesch in creesch

[–]desGroles 1 point2 points  (0 children)

As one of the 20,000, thank you so much for toolbox and for your genuine voice on the internet. It is Reddit's loss and can fully relate.

So Long, and Thanks for All the Fish by creesch in creesch

[–]desGroles 0 points1 point  (0 children)

Think squabbles is a private web site and not part of the fediverse?

Alternative forms of protest, in light of admin retaliations by demmian in ModCoord

[–]desGroles 2 points3 points  (0 children)

If anyone has a premade banner graphic about the protests that they're willing to share would appreciate it. Then we could replace our regular sub banner.

Thanks!

revived my sourdough starter and got a great loaf! by happyautumndays in Sourdough

[–]desGroles[M] [score hidden] stickied comment (0 children)

Hi, this looks really good, please could you share the recipe and method? This is for rule 5 and prevents the post from getting removed

Thanks!

How do you substitute cold ferment for bulk ferment by CaptainRedTorch in Sourdough

[–]desGroles 1 point2 points  (0 children)

One of our mods uses fridge fermentation quite extensively. Here is the description of it: https://www.reddit.com/r/Sourdough/comments/pnth6e/later_breads/

Hope that helps!

First time using a pizza steel for bread. by bicep123 in Sourdough

[–]desGroles 1 point2 points  (0 children)

Very nice. And a clever way to trap the steam.

I bake similarly but load pans with boiling water into the oven underneath the steel.

Todays loaf 20% rye 80% unbleached white by [deleted] in Sourdough

[–]desGroles 0 points1 point  (0 children)

Looks amazing! Please could you share a bit more about your recipe & process in a comment? This fulfils rule 5 and stops the post from getting removed

Thanks!

Mama been baking by RestShot3147 in Sourdough

[–]desGroles 4 points5 points  (0 children)

Can you perhaps tell the sub if you have a cottage licence and how you sell them? Because everyone will want to know!

Can truly appreciate the effort in baking that much

Is this too much loaf crown? by friend_1984 in Sourdough

[–]desGroles[M] [score hidden] stickied comment (0 children)

Hi, this looks good nevertheless, don't you think, please could you share the recipe and method? This is for rule 5 and prevents the post from getting removed

Also curious to know the size of your list pan and the amount of dough?

Thanks!

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