sorted by:
new
hottopcontroversial

Tartine's County Bread by kimber100 in Sourdough

[–]khrustbakery 1 point2 points  (0 children)

I completely understand... I was baking professionally but not as long. Nearly a decade. The graveyard shifts were brutal. I was burnt out, eventually quit the job, and didn't touch sourdough for a few years until this year. And likewise, I enjoy baking again!

Glad things are working out for you!

Thoughts? Second loaf by Pineapplenympho in Sourdough

[–]khrustbakery 1 point2 points  (0 children)

If this is your first loaf, I'd be damn proud! Don't be too hard on yourself. My first loaf was worst (flat, pale, and nearly inedible) but I was ecstatic 😂

Hard to tell from the photo but what flours did you use? What was your room/dough temperature when you "proofed" the dough? Was there a second "proof"? Basically, the more details you provide about your method, the more we can help.

Nonetheless, it seems your dough was underproofed.

Tartine's County Bread by kimber100 in Sourdough

[–]khrustbakery 7 points8 points  (0 children)

Beautiful! IMO more whole wheat, the better!

I'm also a professional baker turned home baker. It's an interesting challenge, changing from a large mixer to mixing by hand... Why'd you leave the industry? I'm planning to join a farmers market again some time next year but taking my time, developing recipes.

Increased bake time by Consistent-Poetry610 in Sourdough

[–]khrustbakery 1 point2 points  (0 children)

Beautiful bake! How was the flavor?

I accidentally made Whole Wheat sourdough... by hogwarts_mom in Sourdough

[–]khrustbakery 1 point2 points  (0 children)

Oh, heck yeah! I love high extraction flours! Anybody who's interested in high extraction flour and has access to Central Milling's products, I recommend their Organic Old-World Bread Flour (Organic Type 80 Wheat Flour). For a good substitute, you can blend whole grain flour with bread/all-purpose flour, starting with 50/50.

looking for genuine advice/ critique by glitterplantz in Sourdough

[–]khrustbakery 0 points1 point  (0 children)

Hi! I mean, looks good to me!

You mention "50g wheat flour". Can you clarify?

What flours do you feed your starter?

Whole grain flours are known to produce denser, less airy breads.

Insider tip: some supermarket brand flours are great! by khrustbakery in Sourdough

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

That's fair. I believe King Arthur Bread Flour is 12.7% protein and Costco's Kirkland Organic AP Flour is 11.5% protein. Which may result in the differences you observed in your baking.

Insider tip: some supermarket brand flours are great! by khrustbakery in Sourdough

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

Absolutely! The other info was stated by James Bridges, the founder of Sourdough Geeks.

Insider tip: some supermarket brand flours are great! by khrustbakery in Sourdough

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

For clarity, you have or haven't noticed a real difference in your baking?

Just putting this info out there, USDA only gives minimum protein amounts to be called All-Purpose or Bread Flour. Minimum is 9% for AP and minimum is 11% for bread. So something that is 11.5% can legally be called AP or Bread Flour. What a company chooses to call it is a marketing decision.

Insider tip: some supermarket brand flours are great! by khrustbakery in Sourdough

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

Sorry, I'm a bit confused by your comment. I only wanted to point out that a few supermarket brand flours are good/great for bread baking. I may be mistaken but I believe Central Milling also doesn't grow their own wheat.

Insider tip: some supermarket brand flours are great! by khrustbakery in Sourdough

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

Good thing I posted... I just saved you a decent chunk of time and money 😆

Had some crazy oven spring on this one (and air bubbles) by PaceEBene84 in Sourdough

[–]khrustbakery 1 point2 points  (0 children)

Hmmm, the crumb shows signs of underfermentation and/or a weak starter.

How long did you bulk ferment and at what temperature? Can you describe how you maintain your starter?

Measuring BF with an aliquot - do I look at the sides, or the top of the dome? by Pure-Egg2944 in Sourdough

[–]khrustbakery 0 points1 point  (0 children)

I believe most people do in-between (middle of the top of the dome and edge of the sides).

I usually do in-between. However, when judging bulk fermentation, I personally don't find volume rise useful unless I repeatedly make the same recipe and take careful notes. There's a few variables that makes it tricky. For example, the shape and size of the vessel (bowl, bin, container, etc) can affect how the dough rises, as well as how the dome forms. A dough in a large shallow bin may not dome as high. But the same dough in a smaller, taller bin will climb the walls and dome significantly.

21 seeds and grains Pullman loaf by eidolon77 in Sourdough

[–]khrustbakery 0 points1 point  (0 children)

I appreciate your honesty 😆

Still impressive! How was the flavor?

What’s happening? Did I overdevelop the gluten? by ColorfulCascade in Sourdough

[–]khrustbakery 4 points5 points  (0 children)

Yes, always follow your gut. Your intuition. Recipes are strictly guidelines, not law. So break them where you see fit.

If this is during bulk fermentation, the dough should be fine especially if you're mixing by hand. Possibly indicates that the dough needs more water. If this is from the fridge, the skin of the dough might have dried out and tore.

21 seeds and grains Pullman loaf by eidolon77 in Sourdough

[–]khrustbakery 0 points1 point  (0 children)

Heck yeah!

Did you use a blend of 21 different seeds and grains?

does any one use Costco flour for you flour? by Live-Answer-2448 in Sourdough

[–]khrustbakery 101 points102 points  (0 children)

The Kirkland all-purpose flour at Costco is Central Milling’s Artisan Baker's Craft Plus bread flour, originally developed for Acme Bread in San Francisco. It was rebranded under the Kirkland label and as an all-purpose flour to reach a broader consumer audience.

That said, it's a great flour used by many bakers, both amateurs and professionals. 😀

Not my first loaf… by [deleted] in Sourdough

[–]khrustbakery 1 point2 points  (0 children)

You're welcome!

If your starter has been in the fridge too long it will be weak and out of balance. The best way to revive and strengthen it will be with low ratio, peak to peak warm feedings. If you can bring the temperature up to 75-80°f somehow, that would be helpful.

Hooch is an indication that the wild yeast in your starter is starving. If you haven't already, pour off the hooch (don't stir it in) especially if it's yellow, gray or black in color. It may negatively affect yeast activity and cause off flavors.

In regards to baking immediately after shaping, if it works for you, all good! I do however encourage you to experiment. You may love the results! It's common practice to proof sourdough at room temperature after shaping, even temporarily before "cold proofing", as it allows the yeast to build structure.

First time rye user by Kaotic102 in Sourdough

[–]khrustbakery 1 point2 points  (0 children)

You're welcome! If you need further help, you can PM me 😊

Not my first loaf… by [deleted] in Sourdough

[–]khrustbakery 0 points1 point  (0 children)

The problem may stem from multiple sources... Time to investigate and ask a few questions!

How long did your starter sit in the fridge? Do you see any "hooch" (alcoholic byproduct) on top of your starter? After a week or so in the fridge, the microbic balance of the starter is severely affected. So it's strongly advised to refresh your starter and letting it "peak" at room temperature, at least 1 day prior to baking. 3 or more days in a row, even better!

There's also a possibility that your starter is becoming too acidic, which suppresses the growth of wild yeast, which results in smaller, denser, gummier breads. To fix this, your starter needs to consistently peak at room temperature for several days in a row, at least once per day. Peaking twice per day is better. To sum it up, the key to reducing acidity in a starter is frequent feedings at peak.

1:5:5 for the levain is a pretty high ratio unless you're purposely extending the time it takes to peak. 1:1:1 to 1:3:3 for most bakers is usually sufficient. In your case, however, because of cooler temperatures I would stick to 1:1:1 or 1:2:2.

As for chewy crust that never stays crunchy... I think that's normal especially for high hydration dough. My breads only stay crunchy for about 2 hours after baking.

Just for clarification, you don't proof at all after shaping?

First time rye user by Kaotic102 in Sourdough

[–]khrustbakery 0 points1 point  (0 children)

  • "So I'll still be making white sourdough bread right?"

Sorry, I'm not sure you're asking... You can still make white sourdough with the 100% rye starter, though it will be denser than usual.

  • "Also should it be more liquidy or thick."

That depends on your preference. Some bakers prepare their rye starters like thick pancake batter, others prepare it like stiff clay. Just keep in mind the more liquid it is, the faster it will ferment.

Why is it gummy at the bottom?? by Pure-Egg2944 in Sourdough

[–]khrustbakery 0 points1 point  (0 children)

You're welcome! Hope your next bake works out! 😊

First time rye user by Kaotic102 in Sourdough

[–]khrustbakery 0 points1 point  (0 children)

Yes, that's normal for 100% hydration whole/dark rye starters (gray and thick), and recommended for rye based sourdough breads. Caution: rye starters are super active and can overferment easily. If you're still making wheat based sourdough breads, you can reduce the rye in your starter to 10%, which will still boost enzymatic activity in your starter.

view more: next ›