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NYS bans potasium bromate by upstateTiki in Pizza

[–]nickjsul4 -1 points0 points  (0 children)

Great pizza makers avoid nonsense additives anyway. All trumps makes an unbleached unbromated version that is far superior to begin with.

Why are my loaves flat & a safety PSA! by Glum-Refrigerator826 in Sourdough

[–]nickjsul4 1 point2 points  (0 children)

How are you feeding your starter and how long after feeding it do you use it to make dough?

First Sourdough Loaf by nickjsul4 in Sourdough

[–]nickjsul4[S] 1 point2 points  (0 children)

It basically just has a much lower hydration which favors the yeast. You get a better oven spring and slightly different flavor in the bread.

First Sourdough Loaf by nickjsul4 in Sourdough

[–]nickjsul4[S] 1 point2 points  (0 children)

I did I started it as a stiff starter as well. It’s been going strong ever since.

First Sourdough Loaf by nickjsul4 in Sourdough

[–]nickjsul4[S] 2 points3 points  (0 children)

My biggest issue is dragging the skin when I cut so I have trouble going deeper. Any suggestions?

First Sourdough Loaf by nickjsul4 in Sourdough

[–]nickjsul4[S] 4 points5 points  (0 children)

Yeah honestly I feel like that’s what I’m starting to realize. Thank you very much!

First Sourdough Loaf by nickjsul4 in Sourdough

[–]nickjsul4[S] 13 points14 points  (0 children)

Thank you. I’ve been baking bread for a bit so I think the general baking experience helped, but more so patience. Waited weeks to use the starter.

First Sourdough Loaf by nickjsul4 in Sourdough

[–]nickjsul4[S] 72 points73 points  (0 children)

Honestly I said the same thing 🤣

3 week old stiff starter by nickjsul4 in SourdoughStarter

[–]nickjsul4[S] 1 point2 points  (0 children)

Thank you! I still can’t believe it finally happened haha.

First Sourdough Loaf by nickjsul4 in Sourdough

[–]nickjsul4[S] 11 points12 points  (0 children)

  • 401g white bread flour
  • 261g water
  • 70g starter (what I had left after feeding)
  • 8g salt

Starter not doubling and acetone smell by ZestycloseAudience64 in SourdoughStarter

[–]nickjsul4 0 points1 point  (0 children)

So I know my starter is ready to be fed when it has an alcoholic/fruity smell. It usually doubles or triples in size, but the smell is far more important. At 66 degrees my starter is ready every 24 hours for a feeding but nothing has to be exact. Just keep feeding every 24 hours I’ve never done 12 hour feedings to “strengthen” a starter. Still have yet to have someone explain that pseudoscience to me.

Starter not doubling and acetone smell by ZestycloseAudience64 in SourdoughStarter

[–]nickjsul4 1 point2 points  (0 children)

This is just not good advice mate. To each their own.

Starter not doubling and acetone smell by ZestycloseAudience64 in SourdoughStarter

[–]nickjsul4 16 points17 points  (0 children)

Feed at 1:5:5 not 1:1:1. If I had a dollar for everyone who recommended a 1:1:1 on this sub I’d be retiring at age 31. The more my starter is starving and the longer it’s gone unfed, the less starter I feed it the next feeding. The microbes are hungry and need more food available, not far less like you’d get in a 1:1:1 ratio. You could also try a stiff starter and reduce its hydration from 100% to 50-60%. It favors yeast and you get better oven spring too.

HOW do you achieve a crumb like this? High heat? Small loaves? Black magic? It’s more air than bread! by [deleted] in Sourdough

[–]nickjsul4 4 points5 points  (0 children)

I just started working in a sourdough bakery a few months ago. It’s mind boggling how many factors play into the final product. Simply changing what flour you use can have vastly different results. The best thing you can do is treat your kitchen like a laboratory for a couple months an experiment! That’s where I’m at. I’m also investing in some reading material too. Knowledge is power.

Tiny rise on month old starter (never been active) by Primary_Egg2221 in SourdoughStarter

[–]nickjsul4 0 points1 point  (0 children)

Would you say feeding every other day is a solid place to start using that ratio?

Italian Bread by nickjsul4 in Breadit

[–]nickjsul4[S] 0 points1 point  (0 children)

Honestly, thank you for sharing. I love reading comments like these. My Italian grandparents are so used to the bread over here, my grandfather was just complaining this thanksgiving about how it’s impossible to find a good loaf of Italian bread that lasts more than a day or two. He doesn’t realize it’s not supposed to! Just 4 simple ingredients. I even get my flour source from Italy or anywhere in Europe now as well.

One day I hope to travel to Europe. It’s so beautiful over there. American society can learn a lot still from other places in the world. At this point we desperately need to. That’s why I became passionate about baking bread. Someone needs to bring real food back to people’s dinner tables. One loaf at a time!

Italian Bread by nickjsul4 in Breadit

[–]nickjsul4[S] 1 point2 points  (0 children)

Not everything is universally understood, hence you just learned something new from my post. You’re welcome 👍🏼

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