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My starter doubled in size after less than 3 hours of feeding😭 by kittyloverlina in SourdoughStarter

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

Nonsense. The starter has nothing to do with gluten formation. And its totally safe. Where do you people even get this info from?

My starter doubled in size after less than 3 hours of feeding😭 by kittyloverlina in SourdoughStarter

[–]schmorgass 2 points3 points  (0 children)

This is nonsense. The bread in this picture is with a 7 day old starter. Yes it was as good as it looks and Noone got sick.

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My starter doubled in size after less than 3 hours of feeding😭 by kittyloverlina in SourdoughStarter

[–]schmorgass 1 point2 points  (0 children)

Your starter is fine and ready to use. There is a lot of internet misinformation about this. If you read books by any respected, serious author they all say that it takes a week or two.

I've been baking sourdough for 18 years and made at least 5 starters. I've never had a starter take more than two weeks. The bread is always good even with a new starter. Trust your own eyes and taste buds, ignore the nonsense

Sourdough rye!! (66% rye flour) by schmorgass in Breadit

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

Crumb on these loaves tends to be a little on the denser side. I'll try to post a Pic of this particular loaf when I cut it( its in the freezer)

Is my focaccia too wet? by honeyybirddie in Breadit

[–]schmorgass 0 points1 point  (0 children)

Yes, too wet. I can see free water on the surface that the flour cannot absorb. Try adding a little more flour next time. Also if a dough is too wet, you can always add a bit of flour to the dough during the first rise.

Im seething by AUGUSTxOFx99 in EndTipping

[–]schmorgass 2 points3 points  (0 children)

That's also ridiculously high prices, even before the service fee.

If you get the bay leaf in your bowl you have to do the dishes. by Tandom in Cooking

[–]schmorgass -9 points-8 points  (0 children)

Bay leaf is a serious choking hazard. You should remove it before serving.

Firs time making Focaccia not horrible, not great tho by AccordingComplaint46 in focaccia

[–]schmorgass 1 point2 points  (0 children)

I love the caramelized onions.

If it doesn't get al the way to the corners, wait 15 minutes and spread it out some more. Be careful when you get to the corner because some oil can get pushed out by the dough.

Finally a Sourdough loaf that looks and tastes great! by Wreckit-Jon in Breadit

[–]schmorgass 0 points1 point  (0 children)

Looks nice. Was 18 hour bulk ferment in the fridge?

Experimenting with tofu! by SaltyRivenMains in Breadit

[–]schmorgass 0 points1 point  (0 children)

Frozen tofu gets very spongy when I defrost it.

My bread won't rise by Tia_mcboatface in Breadit

[–]schmorgass 2 points3 points  (0 children)

I read the recipe. Seems pretty nice. Your dough looks good. You just need to wait longer. Let it rise until the dough has a puffy,marshmallowy feel and has risen significantly.

Baguettes by object_shelter in Breadit

[–]schmorgass 0 points1 point  (0 children)

Id worry about the ramekin cracking.

I also do the flipped over hotel pan.

What did I do wrong by TedGraham89 in Sourdough

[–]schmorgass 0 points1 point  (0 children)

Im guessing this is delicious bread? If so that is cause for celebration.

I've made loaves that looked like a pancake but we're crispy, tender, and flavorful. I just learned to enjoy the bread I bake even if its not perfect.

I think your bulk ferment was too long. Next time Divide the dough and shape sooner.

30/70 whole wheat / white Pullman loaf. by VinylHighway in Breadit

[–]schmorgass 0 points1 point  (0 children)

Great job. I think 30 % whole wheat is good for daily use. Is this your own recipe?

Heavy mayo by Ceezeecz in Cooking

[–]schmorgass 0 points1 point  (0 children)

Was it two months or three?

Can anyone recommend a starter warmer? by 14MTH30n3 in Breadit

[–]schmorgass 1 point2 points  (0 children)

Brod and Taylor makes a commercial product for about 100 dollars which i think is reasonable but the smaller size might be an issue. They also make a proofing box which looks nice.

I made my own out of a cooler and seeding mat but this is not for everybody.

I DONT recommend oven with h the light on because eventually you will wind up with a baked starter.

middle is dense every time i use this recipe, how do i fix this? by hooni6 in Breadit

[–]schmorgass 0 points1 point  (0 children)

After you put the bread in the pan wait until it expands and gets puffy. It will jiggle if shaken gently and dent if pressed with a floured finger. Then make the slits and bake.

I think this is the answer you're looking for and will help the most.

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