https://www.youtube.com/watch?v=SuU0xmqEZyI
https://www.youtube.com/watch?v=leC_cCs4i5w
https://www.youtube.com/watch?v=y5xOpss4j5E
Made a tiny rye with sesame. Didn't rise up much because it was too wet. Great bubbling though. Excellent flavor. My culture is really taking off after the switch to rye/wheat mix.
New loaf tomorrow.
>>7503947
It's okay OP, i don't think people care too much about bread.
The fitcucks have invaded and just want shitty protein.
>>7505968
not, op, but I finish off a loaf of my home made sourdough bread every other day. It is great for you, provided you include some whole heat flour, and do not eat it with butter, jam, or anything fattening or full of sugar. I eat it with beans. Wheat is better than rice.
Doing a lazy sourdough starter.
Shit was going fine for the first few days, so I made a loaf and it turned out well. I didn't have a ton of starter left, and it really didn't seem to bounce back despite feedings. Checked it today after ignoring it for a few days, and it smelled AMAZING. No bubbles, but a film of what looked like the yeast from a packet on top. Smells like bread yeast (from a packet) and very fruity. Really nice smelling, but no bubble action.
Anyone know what's up? I decided to try to make a loaf, and if it doesn't rise I'll just dump a packet o yeast in there.
>>7503947
I want to make sourdough but how long does the starter keep for. Not much reason to make it if I have to dedicate an hour of the morning for full prep before I get gud
I don't think anybody afraid of gluten has ever kneaded a well rested dough. When that bowl of sludge has turned into a rubber ball... that's magic.
My sourdough just doubled in size in 2 hours. It hasn't done that before, usually it takes a night or at least half a day. But this time I'm keeping it really warm, around 35°C. And suddenly it acts like baker's yeast.
Now, do I preheat the oven or do I wait. If I wait it could get fluffier than ever before, but it could also collapse. If I bake it now I might have some strange uneven leavening, I've never baked sourdough after just 2 hours. And I'd never know how fluffy it could have gotten.
>>7506130
>Probably just too wet for bubbles to remain.
Looks like you were right. The loaf turned out great. The fruity flavor was there very subtly along with a very very slight sourness and a yeasty flavor very similar to packet yeast but a bit deeper/more complex. Pretty happy with the result.
>>7508988
Yes, that satisfaction of making bread. I love it!
Just put mine in the oven. I'm experimenting with steam, got a tray of boiling water under the pizza stone.
Will post results.
Didn't rise much more in the oven. Didn't need to.
Still crackling as its cooling.
>>7509160
I am always astonished when it doesn't taste salty. You have to put so much salt into sourdough, it's very counterintuitive.
