Any Home Bakers Here?

[Sequel]

Thank you. I appreciate the encouragement. "It'll eat," as my MIL used to say. Hmm, that's my second reference to her this evening. Guess I miss her.

There are things we do that brings us closer to them.

 

[jnicholes]

7 hours after adding the apple cider vinegar and feeding. Look at all those bubbles!

 

[MTKitty]

View attachment 2892812

7 hours after adding the apple cider vinegar and feeding. Look at all those bubbles!

Aaaww, happy yeasties just wanted some cider for the holidays. Glad your “bugs” have recovered their good cheer.

 

[bruceha2000]

7 hours after adding the apple cider vinegar and feeding. Look at all those bubbles!

That looks like a very happy starter!

 

[Aria]

Just mixed a new bread recipe..Sourdough of course.
Aria

 

[wyoDreamer]

@BigBlueHen53 About your bread that didn't rise so much - is there a chance that you let it over-rise when you put it in the warm oven?
How is the texture of the bread, if the crumb is not as good as usual, that may have been the issue. When bread dough over-rises, it breaks some of the gluten strands and will form a bread with a more crumbly texture that won't rise as well (since the gluten strands are what hold the air bubbles that cause the bread to rise).

Out in Wyoming, it took 3 rises to make good bread. Because of the elevation, it took only 45 minutes for the dough to double in size, so I would have to knock it down twice before forming into loaves for the last rise. A friend was visiting one day while I was making bread and saw me doing the 3 rises and then got to try the resulting bread. He went home, did the same process and called me up and said his bread was so much better - he never realized that they were letting the bread over rise on the second doubling.

 

[Aria]

@BigBlueHen53 About your bread that didn't rise so much - is there a chance that you let it over-rise when you put it in the warm oven?
How is the texture of the bread, if the crumb is not as good as usual, that may have been the issue. When bread dough over-rises, it breaks some of the gluten strands and will form a bread with a more crumbly texture that won't rise as well (since the gluten strands are what hold the air bubbles that cause the bread to rise).

Out in Wyoming, it took 3 rises to make good bread. Because of the elevation, it took only 45 minutes for the dough to double in size, so I would have to knock it down twice before forming into loaves for the last rise. A friend was visiting one day while I was making bread and saw me doing the 3 rises and then got to try the resulting bread. He went home, did the same process and called me up and said his bread was so much better - he never realized that they were letting the bread over rise on the second doubling.

About how long to 2nd rise the Bread> 30 minutes 45 or 1 hour? Just estimated of course. Aria

 

[ronott1]

Yes! I looked at that specifically.

Now I just have to get used to a reeeeaaaallllly heavy pan!

They are very heavy! but they work very nicely

 

[ronott1]

View attachment 2892812

7 hours after adding the apple cider vinegar and feeding. Look at all those bubbles!

Does it smell sour?

 

[jnicholes]

Does it smell sour?

Yes, it does!