Any Home Bakers Here?

[Aria]

Sourdough is very rewarding and healthy.

Ron, I have post #5814 THAT has the pineapple juice instead of water. I have that next on my list to try. And then the Full Proof
with the Yogurt. So many neat choices. Thanks Aria

 

[Aria]

The bread was very tasty! I decided to make a round loaf and a regular loaf.

San Francisco soudough bread:



The recipe is in here: ( I added a teaspoon and a half of sugar to get some color on the bread):

Ron, Where is the recipe? Did I do something wrong again? Aria

 

[ronott1]

Ron, Where is the recipe? Did I do something wrong again? Aria

Yes! Usually the problem comes from not using enough flour.

 

[ronott1]

Ron, I have post #5814 THAT has the pineapple juice instead of water. I have that next on my list to try. And then the Full Proof
with the Yogurt. So many neat choices. Thanks Aria

Starters will all become specific to the wild yeast in your house. The lactic acid part of sourdough kills off other types of yeast and will have in it one that lives in lactic acid at your place.

As long as you are using white flour, all starters will become the same over time. If you already have a sourdough starter, starting a new one will not be different from the one you already have, except it will be younger and weaker

 

[Aria]

Yes! Usually the problem comes from not using enough flour.

Ron, I want your recipe for San Francisco Bread....What you are seeing is your post #1183...went there to get your San Francisco Bread Recipe and NO RECIPE? This is a photo of your bread.

 

[ronott1]

Ron, I want your recipe for San Francisco Bread....What you are seeing is your post #1183...went there to get your San Francisco Bread Recipe and NO RECIPE? This is a photo of your bread.

It is in the sourdough brochure pdf:

San Francisco Sourdough BREAD, from Bread Alone by Daniel Leader & Judith Blahnik:
First make up a sponge and let it sit at 74 - 80 degree draft free place for 24 hours:
Starter - 2/3 cup
Water (dechlorinated) - 1 cup
White flour - 1 1/2 cup
Final dough:
Water - 2 cups
White flour - 5 1/2 - 6 1/2 cups
Fine sea salt - 1 T
Mix final dough and knead it for 15 to 20 minutes. Let it ferment at 74 - 80 degrees in a draft free area
for 2 1/2 hours in a large bowl, covered with a damp towel or plastic wrap. Deflate the dough by pushing
down in the center and pulling up on the sides. Cover bowl with a clean damp towel or plastic wrap and
let sit in a warm (74-80) draft free place for 30 minutes. Turn out on a floured area and knead briefly.
Shape into a tight ball. Cover with a clean damp towel or plastic wrap and put in a warm (74-80) draft
free place for 30 minutes. Shape. You may divide the dough into two pieces and shape into two round
logs or into round loaves (free form) or one large freeform loaf. Proof the loaves in a warm (74-80) draft
free place till they rise 1 1/2 times the size - about 1 hour - on a floured towel. Preheat oven for an hour
before baking. Bake an a baking stone at 450 for 15 minutes, reduce heat to 425 for 20 minutes longer.
Turn out and thump the bottom to test for doneness (sounds hollow) and cool on a wire rack for 25
minutes before cutting. Spritzing the oven at the beginning and each 3 minutes for the first 10 minutes
will make a hard crust. One can use two conventional baking pans if desired.

 

[pennyJo1960]

I go through a lot of Flour! I buy the 25# bag at Costco.

So do I best bang for the buck buy it every month

@BullChick I had to go get those cookies also

Cookies

Author baker by nature

Ingredients

• 4 ounces cream cheese, softened
• 8 tablespoons salted butter, at room temperature
• 1/2 cup + 3 tablespoons sugar
• 1 cup + 3 tablespoons flour
• 1/4 cup raspberry preserves

Instructions

1. In the body of a stand mixer fitted with a paddle attachment, beat cream cheese and butter until light and fluffy, scraping down the sides as needed.

2. Add the sugar and beat well.

3. Add in flour, a small bit at a time, beating in on low speed, just until incorporated.

4. Cover bowl with plastic wrap and place in the refrigerator for at least 45 minutes, and up to 2 hours.

5. 30 minutes prior to baking, preheat oven to 375 degrees (F).

6. Line a large baking sheet with parchment paper.

7. Using a cookie scoop, scoop out 2 tablespoon sized balls of dough, roll them into rounds, and place them on the cookie sheet. Lightly press your thumb in the center of each round. Fill each indentation with a 1/2 teaspoon of jam.

8. Place pan in the oven to bake for 12-13 minutes, or until *just golden at the edges. They will still be very soft when you remove them from the oven - that's a good thing!

9. Cool on the baking sheet for 10 full minutes, then very carefully transfer to a cooling rack to cool completely.

 

[Aria]

It is in the sourdough brochure pdf:

San Francisco Sourdough BREAD, from Bread Alone by Daniel Leader & Judith Blahnik:
First make up a sponge and let it sit at 74 - 80 degree draft free place for 24 hours:
Starter - 2/3 cup
Water (dechlorinated) - 1 cup
White flour - 1 1/2 cup
Final dough:
Water - 2 cups
White flour - 5 1/2 - 6 1/2 cups
Fine sea salt - 1 T
Mix final dough and knead it for 15 to 20 minutes. Let it ferment at 74 - 80 degrees in a draft free area
for 2 1/2 hours in a large bowl, covered with a damp towel or plastic wrap. Deflate the dough by pushing
down in the center and pulling up on the sides. Cover bowl with a clean damp towel or plastic wrap and
let sit in a warm (74-80) draft free place for 30 minutes. Turn out on a floured area and knead briefly.
Shape into a tight ball. Cover with a clean damp towel or plastic wrap and put in a warm (74-80) draft
free place for 30 minutes. Shape. You may divide the dough into two pieces and shape into two round
logs or into round loaves (free form) or one large freeform loaf. Proof the loaves in a warm (74-80) draft
free place till they rise 1 1/2 times the size - about 1 hour - on a floured towel. Preheat oven for an hour
before baking. Bake an a baking stone at 450 for 15 minutes, reduce heat to 425 for 20 minutes longer.
Turn out and thump the bottom to test for doneness (sounds hollow) and cool on a wire rack for 25
minutes before cutting. Spritzing the oven at the beginning and each 3 minutes for the first 10 minutes
will make a hard crust. One can use two conventional baking pans if desired.

GREAT..Thanks I always have questions....I have an old fashioned (antique) tin measures 11 x 4 x 41/2 deep and when
I make bread and use this vessel to bake; it takes 1 1/2 pounds of dough. Do you think this would work? Today was the first
time I had luck with freeform loaf. (with the stretch, pull, fold)
and it is NOT my favorite. Regards, Aria

 

[ronott1]

GREAT..Thanks I always have questions....I have an old fashioned (antique) tin measures 11 x 4 x 41/2 deep and when
I make bread and use this vessel to bake; it takes 1 1/2 pounds of dough. Do you think this would work? Today was the first
time I had luck with freeform loaf. (with the stretch, pull, fold)
and it is NOT my favorite. Regards, Aria

The recipe should make two loaves of bread baked in large loaf pans. Compare the flour in your recipe and in the SF sourdough bread. I think it will work

 

[BullChick]

My flour bin holds 50#. I don’t use it anymore because it’s heavy to open for unsifted flour! However, I might start using it again because I’m baking more lately.