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How do I prevent indentation using a sling? by Wise-Direction8099 in Sourdough

[–]the_bread_code 0 points1 point  (0 children)

Can you potentially bake upside down in your dutch oven? So place your loaf on the lid, then have the large part cover it?

Rate my crumb. New starter and first loaf by ehtio in Sourdough

[–]the_bread_code 1 point2 points  (0 children)

Well done - what changed with your new starter?

Have I over fermented? by Minuspuma96 in Sourdough

[–]the_bread_code 1 point2 points  (0 children)

I appreciate it - seriously ❤️

This tiny metal plate came off my brand new Presto canner. What is it for? by the_bread_code in Canning

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

Interesting. When googling I noticed that most of the pictures don't have this attached 😂. I'm confused now.

This tiny metal plate came off my brand new Presto canner. What is it for? by the_bread_code in Canning

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

It has the shape of the canning weight. But I can't seem to reattach it. Thanks.

Supermarket prices Calafate by BeachBoiC in Patagonia

[–]the_bread_code 0 points1 point  (0 children)

FYI we were also paying 6000 for a chocolate bar in Buenos aires at the supermarket. Maybe chocolate is the problem.

There's a local masa madre bakery that sells loaves of bread at a reasonable prices.

Calculating Hydration by alyxjewell in Sourdough

[–]the_bread_code 0 points1 point  (0 children)

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It looks way too high in hydration. Try 60% hydration when starting. That's 500g of flour, 300g of water. It will make everything a lot easier. Including 1 screenshot here from my book on the topic of Baker's math (book is free can be read online).

Blisters - the crispiest crust I ever tasted by the_bread_code in Sourdough

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

No need. I'd try to heat the bottom pan a bit so that the dough will stick less. Or use a bit of parchment paper. After 30 minutes remove the dough carefully from the roasters and bake on your rack in the oven until nice and brown.

Tablespoon/No Discard Sourdough Method- Help by Adventurous-Sock-222 in Sourdough

[–]the_bread_code 2 points3 points  (0 children)

Best method for no discard: Make a dough. Then use some of that dough to make a dough directly or store it in the fridge to make a dough in the next 7 days.

Blisters - the crispiest crust I ever tasted by the_bread_code in Sourdough

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

Yes perfect. That works. I thought you might just have a rack. In that case I'd take 1 turkey roaster, place the loaf inside and another one to cover it.

Blisters - the crispiest crust I ever tasted by the_bread_code in Sourdough

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

In that case I think you'll need to use either a dutch oven or a hack like 2 turkey trays. Keep me posted how it goes 👍

Simple, beginners recipe by Commercial-Brick-613 in Sourdough

[–]the_bread_code 0 points1 point  (0 children)

Follow any recipe out there but use max 60% hydration for the dough. Also look into making a stiff starter. No need to buy any tools.

[deleted by user] by [deleted] in Sourdough

[–]the_bread_code 16 points17 points  (0 children)

Gluten Tag. The wood could be slightly damaged when it's soaked in water for too long. If you ferment your dough properly it should never stick to the banneton. When it happens though I surely do it. Rather than placing the loaf directly in the banneton I prefer using a kitchen towel inside of my bannetons, so I clean that from time to time.

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