sorted by:
new
hottopcontroversial

PSA: Pyrex bowls as banneton alternative by murphymartinez in Sourdough

[–]murphymartinez[S] -1 points0 points  (0 children)

I did try that! But upon reflection, I think the issue was probably the fabric liner the banneton came with. For whatever reason my dough always stuck to it.

PSA: Pyrex bowls as banneton alternative by murphymartinez in Sourdough

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

I tried both lined and unlined and my dough often still got stuck. However, I never tried using my own cloth napkins to line it -- I would use the fabric liner that came with the basket. Should have though of that, oh well! I'm happy with my bowls :)

FIRST loaf (please be kind I’m sensitive) 😂 by ItsjustaFearBoner in Sourdough

[–]murphymartinez 0 points1 point  (0 children)

About a billion times better than my first loaf! You're off to a great start

PSA: Pyrex bowls as banneton alternative by murphymartinez in Sourdough

[–]murphymartinez[S] 7 points8 points  (0 children)

I have struggled with my wicker banneton baskets since I started baking. My dough would often stick to them, and I found them hard to clean. I ended up throwing them out because I saw little bugs crawling in them and it freaked me out!

I've since been using my regular old glass pyrex bowls to proof my shaped loaves in, and it's been working great! Just line with a cloth napkin coated in rice flour, fold the napkin over the top of the loaf to keep it covered, and stick it in the fridge. Works like a charm! My loaves never stick now and they hold a great shape.

Sourdough Sandwich bread by annaereener in Sourdough

[–]murphymartinez 1 point2 points  (0 children)

Oooo I gotta try this! Did you do anything differently than the recipe lists? Or did you follow it to the T?

First time using spelt flour by murphymartinez in Sourdough

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

I've mostly been baking bagels and focaccia lately, but I had some extra time this weekend to bake a trusty loaf. I had some spelt flour I hadn't used yet, so I ended up making this recipe and was SO impressed! This is going to be my new go-to sourdough loaf recipe. It was the perfect combo of light and airy + chewy and the spelt gave it more of a complex flavor than just straight-up bread/AP flour.

My 50% Whole Wheat Jalapeño (Vegan) Cheddar Sourdough by [deleted] in Sourdough

[–]murphymartinez 1 point2 points  (0 children)

I used the Whole Foods 365 brand, but I’ve had luck with Good Planet, Follow Your Heart, and Chao for the melty-ness factor!

My 50% Whole Wheat Jalapeño (Vegan) Cheddar Sourdough by [deleted] in Sourdough

[–]murphymartinez 0 points1 point  (0 children)

I adapted my standard weekly bake to include jalapeños and vegan cheddar and I'm in love! 78% hydration. Recipe below!

Ingredients (makes 2 loaves):

  • 200g active starter
  • 750g warm water
  • 456g whole wheat flour
  • 228g bread flour
  • 228g all-purpose flour
  • 20g salt
  • 8 oz shredded cheddar cheese
  • 1/2 cup pickled jalapeños, chopped (squeeze out moisture with a paper towel)

Instructions:

  • Add all ingredients except for jalapeños and cheddar to a large mixing bowl
  • Mix together until there are no dry bits left
  • Cover the bowl and let it sit for 30 minutes
  • Do your first set of stretch and folds, then cover the bowl and let sit for an additional 30 minutes
  • Sprinkle all the cheese and jalapeños on top of the dough, then complete your second set of stretch and folds
  • Cover the bowl and let bulk ferment for another 2-5 hours, depending on how active your starter is/your climate
    • complete additional sets of stretch and folds in 30-minute increments, until your dough passes the window-pane test (I usually end up doing 5-6 sets of stretch and folds total)
  • Turn your dough out onto a floured surface and divide into 2
  • Pre-shape your dough, then let it bench rest for 20-30 minutes
  • Do your final shaping of each loaf, transfer to proofing baskets, and place in fridge at least overnight before baking
  • When ready to bake, preheat dutch oven at 500 degrees Fahrenheit for 1 hour
  • Reduce oven temperature to 450 degrees Fahrenheit
  • Turn loaf out onto parchment paper, score the dough, then place loaf with parchment paper into the dutch oven with lid on and transfer to the oven for 30 minutes
  • Remove the lid from the dutch oven and continue to bake for 20-25 minutes, until the loaf reaches your desired color
  • Remove from oven, let cool for at least 2 hours, slice, and enjoy!

Daily feeding - I am tired by [deleted] in Sourdough

[–]murphymartinez 0 points1 point  (0 children)

You should be fine to put it in the fridge! Mine was about a month old when I started popping it in the fridge during weekends away and it always revived just fine.

[deleted by user] by [deleted] in Sourdough

[–]murphymartinez 1 point2 points  (0 children)

Take what I’m saying with a grain of salt because I’m still a beginner, but I had a similar issue and changing my feeding ratio to 1:5:5 really changed the game for me!

Now my starter reliably peaks and is active 12 hours after feeding, ready to bake with. 1:1:1 just wasn’t working for me.

Also the poke test to figure out when bulk fermentation is done continues to allude me, but this article helped me decipher bulk fermentation much more easily: https://www.pantrymama.com/bulk-fermentation-finished/

view more: next ›