01-21-2020, 11:48 AM | #815 | |
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01-21-2020, 05:00 PM | #817 | |
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I did something similar to your link, twice. The first time it just did start, I think I kept everything too clean, you are supposed to get your hands in there, and let it be exposed to the air. I kept it pretty covered up because we have a cat running around the house. The second time I was 'less' clean and it started but got funky and I threw it away. Knowing what I know now, I think it was doing what it was supposed to be doing, but I didn't feed it often enough. This time I bought a dry package of (what is advertised as) Original San Francisco Starter, the procedure is basically the same and it takes about 4 days to a week it get it going. Feeding it twice a day etc. I would be more confidant doing one myself again, now that I know what I am looking for, and what it should smell like etc. My understanding, from reading a couple books on this stuff, is that eventually "local" yeasts from wherever you are will take over your culture. Maybe just one opinion, but it makes some sense. |
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01-21-2020, 09:53 PM | #818 |
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Here is my starter tonight, just before it’s feeding.
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polychromatic134.50 RickFLM411000.00 |
01-22-2020, 05:01 AM | #819 |
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Looks like it’s well on it’s way! BTW, I thought this was especially well done:
Last edited by polychromatic; 01-22-2020 at 07:02 PM.. |
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01-22-2020, 09:18 AM | #820 | |
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Saturday will probably be my day. Good bread should cost 10x what it costs I'll check out that link tonight! |
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01-22-2020, 06:20 PM | #821 |
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Brioche bun
Grass fed BEEF Smoked Gouda (x2) Fried egg Grilled onions Mushrooms Ketchup Mayo Bacon
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01-24-2020, 11:37 PM | #823 |
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The whole is a heart attack on a plate. Yikes.
That said, a local restaurant here has unlimited sliders for lunch on Thursday. Tasty ones, too. That's a damn hard thing to pass up once a week.
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01-27-2020, 11:52 AM | #824 |
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I made my sourdough bread on Saturday morning, I learned a lot. I'll definitely do a couple of things different next time.
There are countless ways to mess up bread making, especially if you are cooking it with fire. The good: -the sourdough starter performed perfectly, I fed it for about a week, bloomed it, bulk fermented it, and did a 12 hour proof in the fridge -I used a 'no kneed' method described in the book "Tartine Bread" I worked perfectly, the crumb could not have been much better. -linen cloths are awesome Areas for improvement: -I either need to make smaller loaves, or get bigger proofing baskets -I need to get more 'tension' in the dough before putting it in the baskets (I had a feeling I should have done this a it more when I was in the middle of it) -I think the dough needs to come up to temperature in the proofing baskets, then turn out on to the peel and quickly get into the oven. I let them sit on the peel for too long, they ended up sticking a little and were difficult to get off. Leaving them 'unsupported' out of the basket made them flatten out a bit more then I would like. -I need to let the oven get more 'heat soaked' it cooled faster then I wanted it to, using the method that I used, you get the oven up to temp then remove the fire/coals and cook using residual heat. I have been guilty of trying to rush this before...and I did it again. Next time I'll either let the fire go for a couple of hours, maybe even get it up to 600 and let it cool back, or I'll put a fire wall in there with bricks and keep a small fire going. -I used a water tray (you need some steam to let the bread rise) that was too big. Conclusion, with the exception of the shape of the loaves, I could not be happier with the results. |
01-27-2020, 12:12 PM | #826 | |
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Damn!!
You sir, are an artisan. Thanks for reporting to all of us. Amazing job!! Quote:
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01-27-2020, 01:42 PM | #827 | ||
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Yeah, the brick oven adds about 30 more ways to ruin everything |
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01-27-2020, 05:47 PM | #828 | |
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01-27-2020, 07:52 PM | #830 |
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Nothing like having choices!!
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01-27-2020, 08:20 PM | #832 |
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It's primal. A gathering of friends around fire and food is something that every human in history can relate to regardless of century born and location lived.
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01-27-2020, 08:28 PM | #833 |
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01-28-2020, 07:39 PM | #834 |
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Made a couple of pizzas. First time I used Caputo 00. Makes a big difference vs. regular bread flour.
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01-28-2020, 08:26 PM | #835 |
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Fish tacos!!!
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