Any Home Bakers Here?

[N F C]

You are the bread master, those loaves are beautiful.

Your scoring tool is interesting - looks like a double edge razor attached to a small loaf of bread. Did you make it?

The tool is called a lame (pronounced la-may). King Arthur has a couple different ones and I'm sure they're available other places.

 

[chickadoodles]

Ron you are the bread master!

The only one I knew that loved to make homemade bread as much as you is my older sister. When get wants to bake bread she makes between 20-30 loaves at a time and wraps most of them to put in the freezer so she can have fresh bread when ever she wants.

 

[ronott1]

You are the bread master, those loaves are beautiful.

Your scoring tool is interesting - looks like a double edge razor attached to a small loaf of bread. Did you make it?

Like KFC said, it is a lame. It came in a kit from breadtopia I think. I have two of them. The razor makes a nice cut on the loaf

 

[ronott1]

1 cup of starter flour than another 3 cups of starter? I assume 1 cup starter and 3 cups flour?

Also, what is the reasoning behind 2 rises? Why not separate after kneading and then rise as loaves then just bake?

Good catch! It is supposed to be flour

 

[Kusanar]

Good catch! It is supposed to be flour

So 3 cups starter 1 cup flour? I didn't get to bake this weekend, but I will try this recipe this weekend if all goes well.

 

[ronott1]

So 3 cups starter 1 cup flour? I didn't get to bake this weekend, but I will try this recipe this weekend if all goes well.

The recipe is the King arthur recipe. I had to add a cup and a half of flour whch is 6.5 cups instead of the 6 cups listed
Extra-Tangy Sourdough Bread




This bread, with its mellow tang, is perfect for those who like their sourdough bread noticeably sour, but not mouth-puckeringly so. For extra-sour flavor, add 1/4 teaspoon sour salt (citric acid).

1 cup "fed" sourdough starter 1 2/3 cups lukewarm water

5 cups King Arthur Unbleached All-Purpose Flour 1 tablespoon sugar

2 1/2 teaspoons salt

1/2 teaspoon to 5/8 teaspoon sour salt (citric acid), optional, for extra-sour bread




Directions
1) Combine the starter, water, and 3 cups of the flour. Beat vigorously for 1 minute.

2)

AT A GLANCE


PREP 15 mins. to 20 mins.
BAKE 30 mins.
TOTAL 23 hrs 45 mins. to 23 hrs 50 mins.

YIELD2 loaves
 OVERNIGHT

Cover, and let rest at room temperature for 4 hours. Refrigerate overnight, for about 12 hours.


3) Add the remaining ingredients: 2 cups of flour, sugar, salt, and sour salt, if you're using it. Knead to form a smooth dough.

4) Allow the dough to rise in a covered bowl until it's relaxed, smoothed out, and risen. Depending on the vigor of your starter, it may become REALLY puffy, as pictured; or it may just rise a bit. This can take anywhere from 2 to 5 hours. Understand this: sourdough bread (especially sourdough without added yeast) is as much art as science; everyone's timetable will be different. So please allow yourself to go with the flow, and not treat this as an exact, to- the-minute process.

5) Gently divide the dough in half.

6) Gently shape the dough into two oval loaves, and place them on a lightly greased or parchment-lined baking sheet. Cover and let rise until very puffy, about 2 to 4 hours. Don't worry if the loaves spread more than they rise; they'll pick up once they hit the oven's heat. Towards the end of the rising time, preheat the oven to 425°F.

7) Spray the loaves with lukewarm water.

8) Make two fairly deep diagonal slashes in each; a serrated bread knife, wielded firmly, works well here.

9) Bake the bread for 25 to 30 minutes, until it's a very deep golden brown. Remove it from the oven, and cool on a rack.


Tips from our bakers

For a tasty loaf using commercial yeast (for faster rising), check out our recipe for Rustic Sourdough Bread.

What makes the sour in sourdough bread? It's a combination of lactic and acetic acids, created as the dough rises and ferments. Refrigerating the dough encourages the production of more acetic than lactic acid; and acetic acid is much the tangier of the two. Thus, sourdough that's refrigerated before baking will have a more assertive sour flavor.

Adding citric acid gives your bread an extra hit of "sour;" but don't be tempted to go beyond about 5/8 teaspoon in this recipe. A good rule of thumb for ultimate

sourness, without too much deterioration of the crust and bread's structure, is 1/8 teaspoon sour salt for each cup of flour used.

]Depending on the thickness of your sourdough, you may need to add additional water or flour during the kneading stage. Your goal is a soft, elastic (but not sticky) dough.

 

[MissNutmeg]

This meal is rather tasty because it has alot of mayo in it. http://www.geniuskitchen.com/recipe/easy-chicken-divan-140830

 

[Kusanar]

The recipe is the King arthur recipe. I had to add a cup and a half of flour whch is 6.5 cups instead of the 6 cups listed
Extra-Tangy Sourdough Bread

This is the recipe that I have bene making bricks out of. Seeing your pictures of what this one is supposed to look like helps a lot. I'll try this weekend to make it AGAIN and add the extra flour to make it rise.

 

[ronott1]

This is the recipe that I have bene making bricks out of. Seeing your pictures of what this one is supposed to look like helps a lot. I'll try this weekend to make it AGAIN and add the extra flour to make it rise.

I am very happy to help!

Is the starter going back to white?

 

[Kusanar]

I am very happy to help!

Is the starter going back to white?

It's still yellowish. I'm going to have to pamper it this week to get it fired up and ready to use this weekend, I messed up and got busy, didn't feed it enough and got pink stuff all over the surface, I had some in the fridge, so I just trashed the pink stuff and started over with the stuff in the fridge. This weekend was just weird, we did a bunch of running around that we don't normally do and that got me out of my routine.