Any Home Bakers Here?

[ronott1]

4 more loaves out of the oven. I don't understand why they did what they did, does anyone else know (see the pictures below)?
View attachment 2384332
View attachment 2384333
View attachment 2384341
View attachment 2384343

It split at the bottom seams-- Slash more aggressively at the top to avoid this. It is a look though and not detrimental to taste

 

[swampfox440]

You can let it dry on waxed paper. After a couple of days, peel it off and turn it over to try the other side. break it up and store in a ziplock bag for several years.

The dried starter needs to be rehydrated and bubbling as a liquid though.

Thanks ! I forgot that part

 

[ronott1]

Thanks ! I forgot that part

I mail starts this way and include rehydrating instructions with it.

It only takes 10Grams to get starter going from the dried powder

 

[swampfox440]

I mail starts this way and include rehydrating instructions with it.

It only takes 10Grams to get starter going from the dried powder

How many years have you done this ? The reason I ask I may have bought starter of you twenty or so years ago .

 

[That_australian_lad]

4 more loaves out of the oven. I don't understand why they did what they did, does anyone else know (see the pictures below)?
View attachment 2384332
View attachment 2384333
View attachment 2384341
View attachment 2384343

amazing they look nice

 

[swampfox440]

How many years have you done this ? The reason I ask I may have bought starter of you twenty or so years ago .

( off } you don't know where that old website went that had all these antique yeast strains . I can't remember the name of it ?

 

[ronott1]

How many years have you done this ? The reason I ask I may have bought starter of you twenty or so years ago .

I have been giving starts out for 30 plus years but started the dried after I got some of the Oregon sourdough. That was likely about 15 years ago.

I do not charge for it. The friends of Carl have you send them a stamped self addressed envelope for the start.

It makes me very happy to see the friends I send the starts to start baking very good sourdough bread and etc.

 

[pennyJo1960]

I used the one Ron gave me then started another on my own the recipe is in the index how to make it still

 

[Aria]

Ron sent me The Oregon Trail Sourdough Starter and I have been using
it since September 2016....and now have two containers...since I bake a lot.

 

[Floydie]

That makes sense (they were baked in a convection gas oven at 400°).
I really need to get a sharper blade to score the loaves, it would make me able to get them in the oven quicker.
Thanks for the help!

I just cut mine with a knife, keep going over the cut until its deep enough. Just dont put a lot of pressure on the dough.

A loaf that has risen after the cut. You can see how its expanded.