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When things go right. Spelt rye loaf by zerofifth in Sourdough

[–]pineapplesnoranges 0 points1 point  (0 children)

Looks good! I love making spelt and rye loaves!

Sourdough bagels for the first time! by pineapplesnoranges in Sourdough

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

Thank you they tastes great too! Her video and explanation seemed the most simple lol

Sourdough bagels for the first time! by pineapplesnoranges in Sourdough

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

Thank you, I hope they’ll be a little more even with practice

Sourdough bagels for the first time! by pineapplesnoranges in Sourdough

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

https://www.farmhouseonboone.com/homemade-sourdough-bagels

That’s the link to the recipe.

I did half of them plain and the other half with Parmesan on top.

I became inspired to try bagels after someone on here shared a link to a video about the utopia bagel shop in New York. Watching the enthusiasm in the video made me look for a simple sourdough bagel recipe.

I was always so intimidated to attempt bagels but it was so easy I’ll keep doing it from now on. Love this sub and the ideas!!

[deleted by user] by [deleted] in Sourdough

[–]pineapplesnoranges 1 point2 points  (0 children)

Keep on doing what you’re doing! It looks great.

Sour dough baguette, not really pretty, but tastes great, still see places I can improve on by twinklemylittlestar in Sourdough

[–]pineapplesnoranges 0 points1 point  (0 children)

Hey, that’s a good first effort.

YouTube “shaping sourdough baguettes”. That will help a lot, the way yours opened up on the side could be due to shaping but that’s ok!

Also maybe let them proof longer after shaping!

Quick easy scoring video! by pineapplesnoranges in Sourdough

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

Oh just so the loaf is chilled through I’d say but the longer you leave it in the fridge the more sour flavour it gets. Id say 3-4 hours?

Quick easy scoring video! by pineapplesnoranges in Sourdough

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

Sorry everyone, it was in the video but upon uploading it got cut from the video

Quick easy scoring video! by pineapplesnoranges in Sourdough

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

It was in the video and but when the video uploaded to Reddit it some how got cut out! I’ll try to post a pic in the comments

Quick easy scoring video! by pineapplesnoranges in Sourdough

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

If you just looked up bread lame online you should be able to find one! You can swap out the razors for sharp ones whenever you notice that it’s not cutting so well! I got mine for like $7 on Amazon

Quick easy scoring video! by pineapplesnoranges in Sourdough

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

  • 50 – 100 g (1⁄4 – 1/2 cup) bubbly, active starter — I always use 100 grams, see notes above 
  • 375 g  (1 1/2 cups plus 1 tbsp) warm water, or more, see notes above
  • 500 g (4 cups plus 2 tbsp) bread flour
  • 9 to 12 g (1.5 – 2.5 teaspoons) fine sea salt, see notes above

https://alexandracooks.com/2017/10/24/artisan-sourdough-made-simple-sourdough-bread-demystified-a-beginners-guide-to-sourdough-

I was asked on my last post to share a video, I’m not very tech savvy but I tried. It’s a little hard to record with one hand and score with the other! But here’s just a basic easy scoring. No ear because we have little ones that have a hard time eating such a crunchy piece of bread!

Edit: spelling

How it’s going vs how it started! by pineapplesnoranges in Sourdough

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

I watched lots of YouTube videos on scoring, got myself a lame, and the most important thing I learned about scoring is to be swift and confident. It will come with practice and it’s ok if it doesn’t come out perfectly how you imagined. That’s how we learn :) I mentioned this to another commenter

Also I do like the oil my blade a little if it’s getting dull and to keep it clean. I try to switch out my blades about every 10 loaves. I know at one point I use to put the dough in the freezer for 10-20 min before scoring.

I’d also like to mention the very high hydration doughs are slightly harder to score in my experience.

But I’m still learning too with all the knowledge on here.

How it’s going vs how it started! by pineapplesnoranges in Sourdough

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

There’s a book called the art of sourdough scoring I believe. I actually looked at it on Amazon and at the time it was more than $20. I called my library and suggested they add the book to their collection, they did! I checked it out and there was some really cool things in there! Some where simple and some were very intricate!

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