Any Home Bakers Here?

[sunflour]

Update on Sourdough Crackers. They are very tasty, but a little too hard for my preference ( but hasn't stopped me from eating them LOL)

I would prefer them to be a little softer, but still crispy and wonder which is the best explanation?

1 - I used a googled substitute amount for Olive Oil to equal 1/4 of butter - maybe should have used 1/4 cup and not just 3 Tablespoons?

2- I may have over worked the dough and used too much flour in the kneading and/or rolling?

3- May have cooked them a little too long?

4- I did roll the dough to 1/16 of an inch but maybe should roll a little thinner (if possible)?

5- The original recipe called for 2 Tablespoons of added dried herbs - my batch included over 3 Tablespoons of additives?



Any opines for my next try?



My first guess is # 5 - but followed a "reviewer" change that works for her. I have seen other recipes that use the same measure for oils subbing for butter, so maybe #1?

 

[ronott1]

Update on Sourdough Crackers. They are very tasty, but a little too hard for my preference ( but hasn't stopped me from eating them LOL)

I would prefer them to be a little softer, but still crispy and wonder which is the best explanation?

1 - I used a googled substitute amount for Olive Oil to equal 1/4 of butter - maybe should have used 1/4 cup and not just 3 Tablespoons?

2- I may have over worked the dough and used too much flour in the kneading and/or rolling?

3- May have cooked them a little too long?

4- I did roll the dough to 1/16 of an inch but maybe should roll a little thinner (if possible)?

5- The original recipe called for 2 Tablespoons of added dried herbs - my batch included over 3 Tablespoons of additives?



Any opines for my next try?



My first guess is # 5 - but followed a "reviewer" change that works for her. I have seen other recipes that use the same measure for oils subbing for butter, so maybe #1?

What did the recipe have for Liquid? Also, did the recipe have baking soda in it? That will make the crackers crispy so the amount may need to be increased a bit to get the texture you want.

 

[sunflour]

What did the recipe have for Liquid? Also, did the recipe have baking soda in it? That will make the crackers crispy so the amount may need to be increased a bit to get the texture you want.

No liquid other than the unfed sourdough started discard.

 

[ronott1]

No liquid other than the unfed sourdough started discard.

I went back and read the recipe.

Whole wheat makes things chewier. Try using organic ap flour instead and make sure to not overcook them.

 

[bauerdog]

First time posting in this thread. I have never baked bread at home, but I am pretty successful at cooking and canning. I was gifted some sourdough starter and it looks like I may have neglected it...do you think it died?

It smells pretty bad so I figured a side shot will suffice for now....

 

[ronott1]

First time posting in this thread. I have never baked bread at home, but I am pretty successful at cooking and canning. I was gifted some sourdough starter and it looks like I may have neglected it...do you think it died?

It smells pretty bad so I figured a side shot will suffice for now....

Pour off the top and keep half a cup.

Add 1C 80f water and 1C flour(I use all purpose). Leave it out with a cloth over it for 5 to 10 hours. Pour off half of it and replenish like before. You should get it back to bubbling by then.

Keep it in the fridge an get a jar like this:





The one you have will explode eventually.

If it does not revive, send me a pm with your mailing address. I dried a bunch of starter so I can send you some. I mailed a start today. I do not charge for the start.

 

[sunflour]

I went back and read the recipe.

Whole wheat makes things chewier. Try using organic ap flour instead and make sure to not overcook them.

Thanks, didn't think about the whole wheat's effect.

First time posting in this thread. I have never baked bread at home, but I am pretty successful at cooking and canning. I was gifted some sourdough starter and it looks like I may have neglected it...do you think it died?

It smells pretty bad so I figured a side shot will suffice for now....

Hope it can be revived.

Glad you have joined this thread.

 

[appps]

First time posting in this thread. I have never baked bread at home, but I am pretty successful at cooking and canning. I was gifted some sourdough starter and it looks like I may have neglected it...do you think it died?

It smells pretty bad so I figured a side shot will suffice for now....

Depends on the colour.

If it's black liquid that smells sort of like yeast that's ok, just tip it off and feed the nice looking starter below back to health.

If it's pink it's a nasty bacteria and I'd tip it out.

And yep, that jar will break. I've had it lift a lid and dribble all down the sides.

 

[bauerdog]

Well I am glad that I posted here! It did not occur to me that the jar could be a problem! I have been leaving it partially threaded, not sealed. Should I tighten the lid completely shut? Better kept in the fridge or on the counter?
Thank you @ronott1, @sunflourand @appps!

 

[ronott1]

Well I am glad that I posted here! It did not occur to me that the jar could be a problem! I have been leaving it partially threaded, not sealed. Should I tighten the lid completely shut? Better kept in the fridge or on the counter?
Thank you @ronott1 , @sunflour and @appps !

If you get a jar like I posted, the air will escape and not let air in. The sourdough will keep longer and better that way.

I bought one from target in the $5.00 to $10 range. Burlington Coat Factory had one too.