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

[kona1000]

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

I think my starter needs to be more dry. Was gunna try croissants but I got to busy with landscaping projects

 

[bfreebern]

Arrived today Waiting on View attachment 96359View attachment 96360dehydrated starter

Dick! I sent your dehydrated starter out this morning. Hopefully you'll choke on it!

 

[MX]

My starter has been sleeping
I need to wake it up

 

[kona1000]

I've started Milling my own flour with hard red wheat(75%) and Kamut(25%) two loaves in haven't figured it out yet

I have soft white, hard Red and Kamut.

 

[Scap]

I've started Milling my own flour with hard red wheat(75%) and Kamut(25%) two loaves in haven't figured it out yet

I have soft white, hard Red and Kamut.

Check out Grains in Small Places and/or Grains and Grit on YT. Both ladies are very knowledgeable on FMF breads.

 

[rbbrock]

Check out Grains in Small Places and/or Grains and Grit on YT. Both ladies are very knowledgeable on FMF breads.

I'll check them out, too, thanks!

I mill hard red wheat as well but generally keep 67% AP flour in my loaves or they turn out as dense as bricks.

 

[CigarStone]

Sourdough pancakes or waffles

• 260 g all purpose flour
• 355 g water
• 240 g active or discard sourdough starter

Mix all together in a large bowl, cover, rest on counter overnight.

Now add:

• 2 eggs
• 60 g oil
• 2 Tablespoons sugar
• 2 teaspoons salt

Mix well. Now mix 1 teaspoon baking soda with 1 tablespoon water and mix into the batter.

Cook and enjoy!

I think you're doing this just to show off your pocket knives.

 

[rbbrock]

I think you're doing this just to show off your pocket knives.

Just reusing pics I had taken for a pocket knife thread on another forum, so, kind of, yeah!

 

[kona1000]

I am also using the Tangzhong method for super light and fluffy bread. Crisp crust and I guess it keeps it fresher longer helps retain moisture in the dough.

 

[kona1000]

Check out Grains in Small Places and/or Grains and Grit on YT. Both ladies are very knowledgeable on FMF breads.

I’m 4 loaves in now and still not happy with results.
I think I’m going to do a 24 hour cold ferment for its final rise.

 

[bfreebern]

I am also using the Tangzhong method for super light and fluffy bread. Crisp crust and I guess it keeps it fresher longer helps retain moisture in the dough.

I’m 4 loaves in now and still not happy with results.
I think I’m going to do a 24 hour cold ferment for its final rise.

Are you making it too complicated? What's your recipe and process?

I always feed my starter the night before, then put everything together the next morning. Do 4 sets of stretch/folds and let it double in size, then I shape the dough/plop it in my banneton and let it rise a little before bulk fermenting overnight.

I'm making a loaf today. Worst case, is that you have to eat the loaves you're not happy with

 

[kona1000]

Are you making it too complicated? What's your recipe and process?

I always feed my starter the night before, then put everything together the next morning. Do 4 sets of stretch/folds and let it double in size, then I shape the dough/plop it in my banneton and let it rise a little before bulk fermenting overnight.

I'm making a loaf today. Worst case, is that you have to eat the loaves you're not happy with

You put the dough in the banneton and then let it rise over night then right to the fridge to the oven? I’m not getting the rise I get with King Arthur. Or the Costco bread flour.
Currently mix my starter let it double, make the tangzhong, start the water/starter/flour/salt- mix let sit for 45 minutes- fold in tangzhong and fold every 1/2 hour for 3 hours, cold ferment in the fridge 24 hours, out of the fringe into banneton let it come to room temp cook.

I think I’ll let it go on that last fermentation like you were saying, put it in the banneton and then back to the fridge for a day.

The tangzhong method takes about 2 minutes and makes a huge difference.

 

[bfreebern]

I don't do the tangzhong method, sounds like way too much work.

My recipe is:
315g cold water
120g starter
17g sea salt
500g flour

Once I'm done with my stretch/folds and the dough has doubled in size in my container, then I flour my counter top a little and dump it out on the counter. Shape it by stretching the dough into a rectangle, then fold into thirds. Pinch the ends/sides and roll it up starting from an end. Then I tuck/drag the dough towards me, with my fingers which creates tension. After each drag, I try and rotate the loaf each time until it's in the shape that I like.

I then put it upside down in the banneton (floured) and let it rise a little again until I like the size. Then I cover it with a shower cap (I think I bought 50 at walmart) and put it in the fridge overnight, then bake the next day.