Any Home Bakers Here?

[ronott1]

So, with this logic, 1 cup of water + unknown amount of flour + how much starter? And I assume this is for a starter only recipe or is this a starter + extra yeast?

For sourdough recipes, I go with half a cup of liquid per cup of starter. Then add a cup an a half of water for two loaves. You can go more or less depending on how big you want the loaves or rounds to be. This fits in my standard size loaf pan.

I like it because you can easily shrink and grow a recipe without doing too much work. Baking is a bit of chemistry so some things are important. other things not so much

 

[pennyJo1960]

Me too!

I do measure the water in the recipe. One cup will get you a loaf. I then portion out the salt--one teaspoon for each cup. If there is a sweetener, I wing it though. Same with oil if I am adding it. Flour is not measured but added as needed

My loaf bread is never exactly the same! This time I used molasses, hard red wheat and avocado oil. I added two eggs and half a cup of gluten flour.

It is a hit with the family! I got a "Bread turned out good" compliments

Mine never turns out quite the same my french bread recipe is for two loafs oops only made one the last time but was yummy sent half home pre garlic butter filled with my caregiver they loved it too baked in that cast iron dutch oven

 

[ronott1]

Mine never turns out quite the same my french bread recipe is for two loafs oops only made one the last time but was yummy sent half home pre garlic butter filled with my caregiver they loved it too baked in that cast iron dutch oven

I love that about bread!

 

[AllenK RGV]

I mix everything to expected firmness or texture for the bread I want to make, and add salt and oil as needed. I use 1tsp salt per pound of dough. I like to give everything about 15 minutes for hydrolysis to happen and work on the various grains before adding anything but water. It is just something I read somewhere and might be hocus pokus!

 

[Aria]

Just starting with sourdough.....all this you guys just covered....
sounds complicated to me. Please make it SIMPLER for people like
me...and who knows I may be the only simple sourdough baker here.
ha ha I know my YEAST baking...but not sourdough...yet to learn.

And I love all I have read about the Pita pintas. A breed I am so interested to explore and have some day SOON. Aria

 

[MagpieDucks]

Is anyone baking anything special for Halloween?

 

[Kusanar]

Just starting with sourdough.....all this you guys just covered....
sounds complicated to me. Please make it SIMPLER for people like
me...and who knows I may be the only simple sourdough baker here.
ha ha I know my YEAST baking...but not sourdough...yet to learn.

And I love all I have read about the Pita pintas. A breed I am so interested to explore and have some day SOON. Aria

Essentially, you take your starter which is a goo, and mix in flour and water, this creates the "sponge", then you let the sponge sit overnight or at least for several hours, to semi-ferment the sponge, then, you add in more flour, your salt, and sugar (sugar apparently causes the golden brown crust), and let it rise again, then you shape and do 2nd rise and bake like normal.

 

[ronott1]

Just starting with sourdough.....all this you guys just covered....
sounds complicated to me. Please make it SIMPLER for people like
me...and who knows I may be the only simple sourdough baker here.
ha ha I know my YEAST baking...but not sourdough...yet to learn.

And I love all I have read about the Pita pintas. A breed I am so interested to explore and have some day SOON. Aria

It is simple and it thee parts

Part one: mix starter with water and flour. Let sit for 8 hours or over night
Part two: Add salt and more water to part one mix. Here you can add a bit of sugar or other sweetener; eggs, milk butter or etc. Depends on what you are baking. Add flour to get to kneading consistency and then kneed adding flour until you get dough that is stretchy and holds shape. Let rise until doubled in size. this is usually about two hours.
Part three: punch down, shape into loaves adding flour if the dough does not hold shape. Bake at 400 F if you did not add eggs, milk or butter. 350 F if you did. until dough is 195-205 internal temperature of if the bread sounds hollow when tapped on the bottom

There variations on the above but is basic sourdough baking.

Remember to replenish the starter!

 

[N F C]

Is anyone baking anything special for Halloween?

Nothing special for Halloween here...it's just DH & I and we're out in the sticks so no kids come calling. We do have a partial pan of brownies I baked the other day so that with a scoop of vanilla ice cream and we're fixed for sweets.

What about you, are you baking anything for the day?

 

[OneMountainAcres]

That is true of any starter you get. It will become local to you. The older ones still pack more of a punch though.

Drying some when you are baking and then rehydrating it will get better results.

This has instructions:

That is true of any starter you get. It will become local to you. The older ones still pack more of a punch though.

Drying some when you are baking and then rehydrating it will get better results.

This has instructions:

I was searching EVERYWHERE for this when I was going to revive my starter. I used this instead when I couldn't find it: http://carlsfriends.net/revive.txt
I still have extra, dried starter left over lol