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Happy birthday, birthday man.

WW

Here is a loaf I baked yesterday.

My recipe: 325g water 120g active starter 500g flour 17g salt I mix the water/starter together. Then add the flour and salt. Once mixed, I let it sit for 30 minutes. After that first 30 minutes, I did the first of four stretch and folds, 30 minutes apart. At the end of my stretch and folds, I...

Waiting for the last episode of Your Friends and Neighbors. Started The Last Thing he Told Me. We'll see how this one goes.

With Chad's @CBoukal subtle hint, I figured I'd start a sourdough thread. For pictures, recipes, help with starters, loaves, etc. Come one, come all.

I don't do the Levian, I just put it all together. Yesterday morning I mixed mine together: 325g water 120g active starter 500g flour 17g salt I mix the water/starter together. Then add the flour and salt. Once mixed, I let it sit for 30 minutes. After that first 30 minutes, I did the...

I bake mine at 450 for 35 minutes with the lid on, then 10 with the lid off until it's the color I want. I also temp the loaves and they should be over 200 when you pull them. If you're wanting it to be more sour, the longer you cold proof/leave in the fridge, the more soure they become...

You're making sourdough? It really only needs to rise until it's risen at the most, 100%. Unless you're house is super cold, I let my loaf rise (after all the stretch/folds) until it's risen about 50% - 75%. If it rises too much (overproofs) it won't do well in the oven. I have a loaf that I...

What I found, was even the ones that look that great and either didn't rise or I messed something up, still got eaten around here!

Nice!

Jimbo, the moose humper, Happy Birthday!

I usually grate it up, but it has to be frozen in order to do that. I fold 1/2 of it in on my 3rd stretch/fold and the remaining 1/2 on my last stretch/fold. If you haven't made sourdough with butter baked in, you're missing out.

Baked a sourdough loaf yesterday morning. Added grated butter to it. Scoring could use work, but who cares.

How TF did it shatter your tibia so badly? Damn.

TBT - 24 years old. Is this now Classic Rock?

WW

TFT

I love this entire album.

I've been making sourdough for about a year so far and love it. I started incorporating a stick of butter, in the stretch/folds and it's amazing. It's a cross between sourdough and croissant.