Any Home Bakers Here?

[Alohacayo]

Lovely bread. Wish my Sourdough loafs had turned out like that.

TY Floydie & N F C!
If you’re on Twitter look up Seamus Blackley. He’s a seriously cool dude who’ll take you on a worldwide bread journey.

Floydie, do you know where you’re having issues? Sorry if it’s been discussed, I haven’t gone through all 4000 pages yet.

I live within a 1/2 mile from 5 of my elders, who are all 73+. We’re Italian, so bread is basically our religion. They can eat an incredible amount of sourdough. It gets dunked in coffee in the morning (don’t ask, I think that’s taking it a little too far). I go through about 50# of flour a month.

The new chickens are actually also because of the elders. A feral hen dropped out of the sky last October, and kept everyone sane during lockdown.

ETA more correct number of pages in this thread.

 

[N F C]

TY Floydie & N F C!
If you’re on Twitter look up Seamus Blackley. He’s a seriously cool dude who’ll take you on a worldwide bread journey.

Floydie, do you know where you’re having issues? Sorry if it’s been discussed, I haven’t gone through all 4000 pages yet.

I live within a 1/2 mile from 5 of my elders, who are all 73+. We’re Italian, so bread is basically our religion. They can eat an incredible amount of sourdough. It gets dunked in coffee in the morning (don’t ask, I think that’s taking it a little too far). I go through about 50# of flour a month.

The new chickens are actually also because of the elders. A feral hen dropped out of the sky last October, and kept everyone sane during lockdown.

ETA more correct number of pages in this thread.

I'm not on Twitter but manage to still spend a crazy amount of time online

The hen that dropped out of the sky...did you post a new member intro with that story? Seems I read that!

 

[Floydie]

TY Floydie & N F C!
If you’re on Twitter look up Seamus Blackley. He’s a seriously cool dude who’ll take you on a worldwide bread journey.

Floydie, do you know where you’re having issues? Sorry if it’s been discussed, I haven’t gone through all 4000 pages yet.

I live within a 1/2 mile from 5 of my elders, who are all 73+. We’re Italian, so bread is basically our religion. They can eat an incredible amount of sourdough. It gets dunked in coffee in the morning (don’t ask, I think that’s taking it a little too far). I go through about 50# of flour a month.

The new chickens are actually also because of the elders. A feral hen dropped out of the sky last October, and kept everyone sane during lockdown.

ETA more correct number of pages in this thread.

Probably planning and patience plus the way its baked. My starter died the other week anyway. But I never got holey sourdough when I baked it.

 

[topochico225]

I bake sourdough bread usually every two days. My uncle owned a restaurant in SLO county for 40+ years, he got his starter (I have it now) from a German lady that was a regular~ she claimed she’d brought it for him on one of her trips across the pond. That was about 25 years ago, so I’m pretty sure it’s no longer the same, but it makes incredible bread. Henry stays in the fridge until the morning I start the dough.

Of course it saved the day last year when there was no dried yeast available. I was able to keep my neighbors/hood supplied.

a few loaves from the last week (and some tomatoes)…

View attachment 2702230View attachment 2702235


View attachment 2702236

 

[topochico225]

The boule turned out majorly... okay. The rack was too low so I didn't get a good caramelization, which kinda sucks. I also scored it too deep, but live and learn. Tastes great for a peasant boule! I find that I much prefer sourdough over regular yeasted bread.

Also, here's my starter 20 hours post feeding! She's doing fantastic; bubbly, sour, tangy, and sweet. Can't wait to bake a great loaf Monday!

 

[ronott1]

I bake sourdough bread usually every two days. My uncle owned a restaurant in SLO county for 40+ years, he got his starter (I have it now) from a German lady that was a regular~ she claimed she’d brought it for him on one of her trips across the pond. That was about 25 years ago, so I’m pretty sure it’s no longer the same, but it makes incredible bread. Henry stays in the fridge until the morning I start the dough.

Of course it saved the day last year when there was no dried yeast available. I was able to keep my neighbors/hood supplied.

a few loaves from the last week (and some tomatoes)…

View attachment 2702230View attachment 2702235


View attachment 2702236

Love it!

 

[ronott1]

The boule turned out majorly... okay. The rack was too low so I didn't get a good caramelization, which kinda sucks. I also scored it too deep, but live and learn. Tastes great for a peasant boule! I find that I much prefer sourdough over regular yeasted bread.
View attachment 2702389

Also, here's my starter 20 hours post feeding! She's doing fantastic; bubbly, sour, tangy, and sweet. Can't wait to bake a great loaf Monday!
View attachment 2702399

The starter looks very active!

 

[pennyJo1960]

Hey Bakers made it home banking done for another month
Welcome to bakers thread all

 

[Sally PB]

It's going to be hot for the next week. I think the closest I'll get to cooking is making kombucha in the next day or so.

Oh, well, there's the Instant Pot. That counts, doesn't it...?

And bread in the machine. Thank goodness for that modern convenience.

 

[bruceha2000]

But some of it was for work/school lunches

So make angel hair for dinner the night before and make extra. Dump it in the soup when you heat it up

My name is Emma and I'm a bakeaholic. Its been 1 hour since my last bake.

Admitting you have a problem is the first step Emma

I made Concha's

They look FABULOUS!!

The boule turned out majorly... okay

My sister-in-law would love that! She likes the "ends" of bread best. Being cut so deep your boule is almost all "ends".