Sourdough thread............

Thoughts said:
I used to make hella sourdough bread. The slightly sweet kind you enjoy with some butter after toasting. Even made into a giant cinnamon roll a few times. But, to my disgust, no one in my immediate vicinity was bread eaters. To emphasize, these people didn't even fix/buy bread when making spaghetti. I look to my 3 daughters, who don't even eat sandwiches on a monthly status...so I had to hang it up.
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I’ve been doing cinnamon sticks with the discard- my son eats it all
 
Well I did the crusty boule sourdough - the kids love it now, so I may be doing it a bit more often.

This one didn't have the oven spring I recall getting, I think I over-proofed it.

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cody5thou said:
Arrived today 👀 Waiting on View attachment 96359View attachment 96360dehydrated starter 🤣
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Nice.

I didn't want to have to deal with getting the dough into/out of the deep bottom of my "regular" dutch oven, so I bought a Lodge "Combo Cooker" for doing bread.

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And I use a silpat mat instead of parchment.

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It works so easy. Just set the silpat on top of the dough in the banneton, flip it over onto your hand, and then hold it by the edges to set it onto the smaller side of the cooker. Score, put the lid on, and you're good to go.

I actually use two silpats, because it helps keep the bottom crust a little bit thinner.
 
All right I followed the pizza crust recipe here.
Way too watery- not sure what happened had to add a bunch of flour to get it workable in the board.
My problem is my pizza stones are only 14”. I need a big square stone to cover my entire oven- which is a huge 8 burner commercial type- so firing it up heats the whole house.

Next big buy- outdoor pizza oven
 
kona1000 said:
All right I followed the pizza crust recipe here.
Way too watery- not sure what happened had to add a bunch of flour to get it workable in the board.
My problem is my pizza stones are only 14”. I need a big square stone to cover my entire oven- which is a huge 8 burner commercial type- so firing it up heats the whole house.

Next big buy- outdoor pizza oven
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Damn, sorry to hear that! I don't know what to say, I've made that recipe dozens of times.

The original recipe it's based on actually calls for even more water (350 g) but I backed it off because I found it too sticky and floppy when working with the dough.
 
kona1000 said:
All right I followed the pizza crust recipe here.
Way too watery- not sure what happened had to add a bunch of flour to get it workable in the board.
My problem is my pizza stones are only 14”. I need a big square stone to cover my entire oven- which is a huge 8 burner commercial type- so firing it up heats the whole house.

Next big buy- outdoor pizza oven
Click to expand...

Check this steel out. I follow this guy on IG @itsdoughguy

Pizza Steel
 
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