My Bread Journey - Sourdough and Others

You'd be correct for the ego is part of "a conscious thinking person".

 

I'm sure no expert but I think might come from the ID for it is the rowdy part of us.

 

@Bear, I hope you include pictures when you are done. Will be interesting to see what you make.

 

Them shrinks make lots of bread, man. Don't you worry about that.

 

Aloha Monkeys,

Made some sourdough again today with my starter that's been in the fridge over a week...

That sewage black liquid on top ... I am assuming is "hooch"... yuck... poured it all off and fed the starter... no problems... more than doubled in size.... SUCCESS!

Then came FAIL!

Made two loaves... one obviously rose and came out beautifully....
My Uncle walked over to pick up the nice one when it was still warm.. Hope it came out ok... best looking one so far...

saved the reject for me...

Obviously something went wrong... knew that on the second rise... when it didn't quite rise like the other...

Oh well... Flat Sourdough... it was still a great crispy crust and a wonderful taste....

Gonna fool around with this recipe... too wet IMHO... but what does a newbie Bear bread maker know...

next one... I add more starter and four and a bit less water... we'll see how it goes....

this was baked in the oven... wanted one constant as I take this "Bread Journey".... gonna master this before I head off to the next life

Great thread... want to try the NY Times recipe next.... not sourdough but sure looks easy....

Have a great week all...

Take Care and God Bless,

Bear

 

One good thing about bread making......you can usually still eat your mistakes!

Still lookin' good, Bear!

Kajun

 

Is that black sludge normal? I have never seen that on a starter.

 

Great bread dough is about the texture of a baby's bottom. If it's too 'runny' just kneed more flour into it. @Bear hope you don't mind the tips for making bread.

 

LOL... @TXKajun ... yup I am... and it's delicious (good thing bears eat anything )

 

Thanks for the tips @Brokor
Thought you were supposed to do that to slow them down...
I'm just feeding my whole wheat flour... no sugar... hmmmm... gotta give that a try...
I do take it out a few hours before to feed... usually doubles or more in size...

Nope... simple recipe...
3 cups four
1/2 tsp salt
1 5/8 cups warm water
1/2 cup starter

Added more starter and flour to the latest one and upped the temp to 475....

It's a no knead recipe... mix it all up till its all incorporated and cover and wait 12 hours... then take it out... fold it over a few times and let it sit for 2 more hours... then into a preheated dutch oven...

Bears like simple... kneading is not simple... I don't like kneading... its too needy

But hey... always open to tips and suggestions

Thanks again,

TCAGB,

Bear

 

LOL @Motomom34 who knows... I'm just feeling my way along on this "Bread Journey"... typical guy... rather not read instructions if it seems simple enough.... get it about right... memorize the steps ... and move on....

Black sludge on top... ooh... that's not good... pour it off and keep going... LOL....

at least one loaf came out ok... one out of two ain't bad... and it's edible... us single bears... aren't too picky about what we eat... just ask @Hanzo about me

TCAGB,

Bear

 

LOLOLOLOLOLOL @Ganado I am never ever going to be able to look at bread dough again without thinking about a baby's bottom! and I have changed my share of explosive ripe diapers... so you have now given me reason to laugh every time I make bread... THANKS!

Oh and keep the tips coming everyone... they are indeed helpful....

TCAGB,

Bear

 

LOL @Brokor let me help you out here...

Ahem.... a Baby's bottom (a clean one with some baby powder on it) is ... ohhh... I'd say... is .... Ummmmmm.... about the same as a Woman's bottom... maybe just a tad... just a tad mind you... smoother, softer, sweeter and smaller... just remember the four "S"s when you think about it....

(That's my opinion ... others may differ... but that's what I think... and I'm sticking with it !)

Hope that helps... LOL
TCAGB,

Bear

 

Coconut oil is yummy... on the bummy? Olive oil and butter go great on bread.

 

traditional sour dough doesn't use sugar. However, if you want to speed up the bubbling action you can add honey, sugar, maple syrup, molasses in small amounts. The yeast feeds off the sugar better and faster, therefore more bubbles.

The bubbles is what gives your bread 'rise' its why you let the bread rise in the pan for a couple of hours before you cook it. that's how you get a nice fluffy dough full of holes.

@Bear kneading is like folding iron for a blacksmith. (trying to think of forging terms here) you just keep folding in flour until the texture is 'bottom style' (loved the explanation you gave!) when I'm frustrated I just go make bread because you can pound the heck out of it for 10 min and put it in the pan and walk away feeling productive and relaxed.

Use wax paper or a large plastic cutting mat to knead the dough on so clean up is easy.