/ck/ - Food & Cooking

[Anonymous No.11282401]

Bread bread
Pic related is my most recent sourdough loaf

[Anonymous No.11282408]

>>11282401
Here's the inside

[Anonymous No.11282432]

Almost finished cooking my current loaf

[Anonymous No.11282438]

>>11282401
why is it orbiting Jupiter?

[Anonymous No.11282456]

It's out and is a bit hard

[Anonymous No.11282457]

>>11282432
What type is it anon?

[Anonymous No.11282464]

>>11282457
It's a recipe posted in the last thread, it is supposed to be a beginner bread, not sure what it is called.

[Anonymous No.11282496]

>>11282438
Because it was out of this world ;)

[Anonymous No.11282555]

>>11282496
>not a YLYL thread
>still lost

[Anonymous No.11282561]

>>11282401
MOLDY. WOULD NOT EAT. 0/10

[Anonymous No.11282890]

>>11282401
Looks good, bet it's nice and gooey inside; the way sourdough should be! I would make a nice grilled cheese with it

[Anonymous No.11283123]

Unironically bretty good.

[Anonymous No.11283126]

You guys are funny as fuck giving compliments to moldy ass bread lol

[Anonymous No.11283128]

>>11282561
>freshly baked
>has white mold

[Anonymous No.11283141]

>>11283128
Niggah that is fucking MOLD. YOU BLIND OR SOMEHIN???

[Anonymous No.11283146]

>>11283128
Nigha you just got baited.

[Anonymous No.11283152]

>>11282408
>>11282401
Average European bakery tier. Nice.

>>11282456
Looks cake-ish

[Anonymous No.11283374]

>>11282401
can i eat your bread

[Anonymous No.11283494]

Making some whole wheat sourdough starter
Can I use the discarded starter in anything? Any recipes call for it?

[Anonymous No.11283497]

>>11283374
You'll get sick anon.

[Anonymous No.11283517]

>>11282401
Most recent loaf I made. I used homemade kefir to ferment the dough (rye bread flour, wholegrain rye flour, wheat bread flour - 1:1:1) for 24 hours.

[Anonymous No.11283522]

>>11283517
Crumbshot...because you faggots always wanna see crumbshots.

[Anonymous No.11283651]

>>11283517
Jesus I can smell the fucking mold through the screen.

[Anonymous No.11283658]

>>11283517
Fuck me dead, this bread is about to stand up and walk away it's so alive. You're gonna get an infection from this man.

[Anonymous No.11283681]

>>11283522
i wonder if someone will invent a bottom crust that doesn't suck ass
so far nobody has, i think it'd make a lot of money, enjoying the entire bread instead of having this stepchild bottom crust that's too hard and tastes bad

[Anonymous No.11283686]

>>11283651
>>11283658
That's flour you sillybillies

[Anonymous No.11283729]

>>11283681
It’s true the bottom sometimes taste almost burnt but I usually don’t give a single flying fuck about it. It’s just a bread.

[Anonymous No.11283734]

I literally read every bread thread on /ck/
anything to do with dough is the shizzle dizzle

[Anonymous No.11283868]

>>11283686
Anon I'm no fool. I know the difference between flour on some amazing freshly baked quality bread and mold on old shit bread and that right there is some moldy goddamned bread. End of story.

[Anonymous No.11284038]

>>11283494
Pancakes, pizza that kinda stuff

[Anonymous No.11284083]

>>11282496
mother fucker

[Anonymous No.11284366]

>>11283374
Yeah just come to the southeast

[Anonymous No.11284372]

>>11283494
Yes, as long as the starter is complete. Some peoples starter smells like ass for two whole weeks (longer than it should) then it finally matures.

[Anonymous No.11284389]

>>11282401
>>11282408
>>11282432
>>11282456
>>11283517
>>11283522
>eating carbs

[Anonymous No.11284410]

Wait... is the white shit on bread actually mold??

[Anonymous No.11284418]

>>11284410
It's flour you retard

[Anonymous No.11284422]

>>11284410

[Anonymous No.11284424]

>>11282401
>>11282408
Decent crumb, your crust is shit and underdeveloped though and you didn't get an optimal rise/oven spring which is why you don't have an ear where you scored. Try cooking it in a dutch oven 30 minutes covered ~ 20-25 minutes uncovered. If you don't have one try putting a deep baking tray full of water at the bottom of the oven as you preheat and leave it in for 30 minutes. Cook it darker next time. Make sure your oven is at a high heat ~475 degrees.

[Anonymous No.11284452]

>>11284410
In baking you use flour so the bread dough doesn't stick to surfaces. We are just joking that it is mold.

[Anonymous No.11284470]

>>11284424
I'll keep that in mind. It was my first sourdough loaf

[Anonymous No.11284482]

>>11284470
That's a really nice attempt for a first try, I've never done a sourdough myself because I'm too lazy to feed and maintain a starter. I have thought of asking to buy some off a local bakery. What amount of hydration did you use and how long was your bulk fermentation?

[Anonymous No.11284514]

>>11284482
I don't remember what the exact amount of water was but I know it was slightly drier (5% less water) than it should have been. I didn't use quite enough starter so fermentation took about 22 hours and for this reason I didn't refrigerate it. I used a makeshift dutch oven out of a pot with the plastic handles removed and a pie tray as a lid

[Anonymous No.11285402]

>>11283522
crumbier you slut

[Anonymous No.11285474]

>>11284372
>smells like ass for two whole weeks
Braaaap
also how can I make the smell last forever, what kind of ass, can I make the cooked bread smell like ass??

[Anonymous No.11285590]

>>11282401
reee my still dont come out this well. or is it just because im using a heavy amount of wholewheat flour?
going to try sourdough baguettes tomorrow may post them here

[Anonymous No.11285956]

>>11285590
A lot of people use a 50/50 mix of whole/white, but I think it's fine to use all whole wheat too. You may just need to ferment for longer

[Anonymous No.11287025]

>>11282401
nice blisters! i see lower in the thread that this was your first time making sourdough — congrats! the longer you have your starter, depending on how you feed and care for it, the stronger it will be and the faster fermentation will happen (depending on the temp).

>>11282456
good effort!

>>11283522
this is a better crumb than i expected given how dense and low-gluten rye is.

>>11283681
try to invert a cookie sheet on a rack below the one your baking vessel/stone is on. it'll help deflect some direct heat from the bottom of the oven.

>>11285590
there are a lot of variables including flour type, temperature, the amount of starter, how well and tightly the dough is shaped, and what you bake in/on. if you're using a large amount of whole wheat flour, make sure you don't skip the autolyse step, and up your hydration a bit.

[Anonymous No.11287323]

>>11287025
Damn, that crust is beautiful, did you not score it?

[Anonymous No.11287343]

>>11287323
ugh, so, i usually retard my sourdough for the final proof overnight in the fridge, but this one i decided to proof at room temp in a rew-ish banneton, and i guess i didn't didn't dust it well enough with rice flour because it stuck a bit when i went to turn it out. since the dough's surface was torn, i thought it'd bloom naturally in the oven a bit, but i was wrong.

i usually score like pic related

[Anonymous No.11287348]

>>11287343
*new-ish, not rew-ish. this is the crumbshot on the loaf above.

[Anonymous No.11288279]

>>11287348
got damn son I wish my loaves turned out like that

[Anonymous No.11288298]

I have some dough that's been fermenting overnight but I'm using a new shitty flour with a very low gluten content so I super over-hydrated it and had to do some damage control after my auto-lyse and mix. Wish me luck lads, I'm not gonna make it. Gonna shape it in another hour.

[Anonymous No.11288337]

How will you know when your wheat sourdough starter is ready? I've been feeding it the last 3 days and of course it has bubbles, but is there anything I need to look out for?

[Anonymous No.11288360]

>>11287025
Thanks breadfag. I kinda like little bit densier crumb so this was perfect to me. My gf on the other hand like moar light and fluffy one. I usually go 50:50 rye/wheat but I’ve been experimenting with different ratios and flours lately.
Today, I am gonna use rye sourdough starter AND kefir as well together ~60% wheat flour, ~40% wholegrain rye.
I like your loaves btw.

>>11288337
Bubbles and pleasurable sour smell. No other way to find out except making a dough to see if it ferment well.

[Anonymous No.11288388]

>>11288337
from what i've read is it needs atleast a week. for beginners this may take 2 weeks

[Anonymous No.11288410]

Can some anon post their recipe for a sourdough starter? There was one posted a couple threads back and now I have the ingredients but not the recipe.

[Anonymous No.11288447]

>>11288410
There’s actually no recipe.
Take same amount of flour and water, mix and put in some kind of container, put paper towel or some cloth on top of the container and let it ferment in room temperature. Feed it every day with equal parts of water and flour. If nothing is happening or you see a mold forming on top throw it away and start over.

Some tips:
Boil the water first and let cool down to 30 degree celsius, then use it for the starter. Use wholegrain flour since it has more “good” bacteria on it. Be patient.

[Anonymous No.11288458]

>>11284366
I'm in Florida, where's the bread.

[Anonymous No.11288463]

>>11288458
East Alabama. Come have a taste

[Anonymous No.11288720]

>>11288447
bad advice senpai, gotta tell him how much to feed and to discard a portion before he feeds it baka

[Anonymous No.11288750]

>>11288298
It kinda turned into bread, more blonde than I'd like. Waiting for it to cool now, I'll see if I can post a crumbshot later.

[Anonymous No.11288878]

>>11288720
I never discrad any, what you are talking about?
I usually feed it one heaping tablespoon of flour and splash of water. I do everything by feel.

[Anonymous No.11289190]

>>11288337
google "the float test"

>>11288410
https://www.youtube.com/watch?v=I1Ssdzk6uhI

>>11288750
good luck, hope you can post a crumb shot. what kind of low-gluten flour did you use?

[nomynous No.11289251]

>>11283494
The idea that discarding half of your starter is in my opinion, wrong. Just use what starter you need for your recipe and add more flour and water to refresh what you have and keep until next loaf, no waste!

[nomynous No.11289297]

>>11288410
Take a dessert spoon of preferably Organic Wholemeal flour and add two dessert spoonsful of water, stir together. if you want to use cold boiled water then do so. Repeat for the next 4 days, leave in a warm place in a container you can cover (I used a square plastic tub with a lid, sealed with a clip at each corner. Don't fully close the lid, so that any gas can escape, though its a useful way to see if the starter is working). When you see bubbles on the surface of the starter its ready to use. Sometimes it will split and there will be a layer of brown liquid, just stir it in. Little black bits in the starter can be picked out and discarded but if the whole lot is black and smells foul, discard and start again using clean equipment. Replace what starter you use with flour and water and stir in. I use cold tap water to make bread and sometimes warm water, makes no difference. Still a loaf of bread is cheap to make to you can experiment - as I've written here before, keep a note of a recipe and method. good luck. Oh- no need to place it outside to get what ever yeasts are flying around, what you need is in the flour.

[Anonymous No.11289373]

>>11289251
that's fine once a starter is established, but if they're just now starting one out there's no way you can use it to leaven bread, and if you don't discard some you're just gonna exponentially increase the amount you have.

>>11283494
you could in theory use it for stuff, but i'd just wait until the starter is established and active. then you can use the discard to build a leaven or make scallion pancakes or any number of things.

[Anonymous No.11289729]

Almost on to the final stretch, what do you think boys.
Also made some tastey vegan cheese toast with my old wholewheat sourdough

[Anonymous No.11289785]

>>11289729
Why vegan cheese?

[Anonymous No.11289802]

>>11289785
im vegan.
i was just toasting bread to go with soup and just added a couple of things and it inadvertently made something that came out tasting like cheese on toast

[Anonymous No.11289803]

>>11284410
>speaks in American

[Anonymous No.11289805]

>>11289190
It was shit so I don't feel like taking a pic and uploading the crumb. It's not specifically advertised as a low-gluten flour, just happens to be some cheap shit brand called Essentials Everyday. I'm not using it for bread again, maybe I'll try pancakes.

[Anonymous No.11289929]

>>11289251
>>11289373
When you have have too much of sourdough starter, you can make a very nice soup known in Germany as Schur (in Poland as Zurek and in Czech as Kyselo) with it which goes well with homemade bread. Just an idea since it’s getting cold outside.

[Anonymous No.11290054]

>>11282408
Pretty good. I think. I may have low standards because I usually bake 100% whole grain. Whole wheat flax bread is yummo :-)

[nonymous No.11290115]

>>11289373
I have one pot of starter. I take out what I need to start an overnight ferment, in this case 50gram added to 350gram flour and 400gram water, left covered overnight upto 15hours. To this I add more flour and salt, mix, stick it in a bread tin, leave that for 3-6 hours till double in size and then bake. I add fresh flour and water to the original (mother) starter and just stir it in. I use a small amount of starter to make what could be called a production dough, whereas other recipies call, for example, mixing 500g flour and 300g starter with water and salt, mix and knead, prove then bake. It's just different approaches to making bread and does not require getting rid of half the starter. Hope that clarifies.

[Anonymous No.11290125]

>>11282401

[Anonymous No.11290155]

>>11289802
looking really good so far! out of curiosity, what ingredients did you use to make the thing that tasted like cheese? i'm not vegan but my bf is and i'm looking for stuff we can enjoy together.