Any Home Bakers Here?

[cavemanrich]

So, am starting to prepare everything for 4 weeks of absence,

Wishing you best,,

 

[Sally PB]

@MotherofOrpies, good luck. Sending luck and hugs.

 

[BigBlueHen53]

View attachment 3618136

Thank you, can't wait to try. Will be next week at earliest. Baking bread tomorrow. @ronott1, I used 600g bread flour in the "1 Tbsp starter" recipe today, and I got a lovely dough I can handle. It's resting overnight in the oven... the back porch is so warm I'm afraid I'll wake up to an oozy mass puddled over and dripping down onto the floor, lol! Question for you: after shaping in the banneton, your recipe says to put it in the fridge for a couple of hours before baking. What is the purpose of that? Thanks again. I know I have more questions than Kipling's Elephant's Child, lol. I appreciate your patience!

 

[MotherofOrpies]

I personally find the bread holds the shape better after resting in the refrigerator, and also, allowing the dough to undergo longer fermentation has several significant effects on the bread's characteristics, including enhanced flavor and aroma, a stronger gluten structure, improved nutritional profile and digestibility, as well as an extended shelf life.

 

[MotherofOrpies]

It is taking ages to dry the sourdough had the dehydrator on 8 hrs yesterday, but parts of the sourdough were still not dry, today I’m drying it for another 8 hrs, don’t want moldy sourdough

 

[pennyJo1960]

Good morning Home Bakers. We actually have drizzle this morning.

 

[ronott1]

Thank you, can't wait to try. Will be next week at earliest. Baking bread tomorrow. @ronott1, I used 600g bread flour in the "1 Tbsp starter" recipe today, and I got a lovely dough I can handle. It's resting overnight in the oven... the back porch is so warm I'm afraid I'll wake up to an oozy mass puddled over and dripping down onto the floor, lol! Question for you: after shaping in the banneton, your recipe says to put it in the fridge for a couple of hours before baking. What is the purpose of that? Thanks again. I know I have more questions than Kipling's Elephant's Child, lol. I appreciate your patience!

That is good news!

I have pizza proofing for tonight.

 

[ronott1]

It is taking ages to dry the sourdough had the dehydrator on 8 hrs yesterday, but parts of the sourdough were still not dry, today I’m drying it for another 8 hrs, don’t want moldy sourdough
View attachment 3618961

View attachment 3618962

It does take time to dehydrated because you have to use a low temp. I have plastic inserts for my dehydrator and usually let the starter go overnight. In the morning, peal off the starter and turn it over. It is dry when I get home from work. I then use a mortar and pestle to grind up the starter.

 

[MotherofOrpies]

You need to grind the sourdough?!

 

[ronott1]

View attachment 3619154
You need to grind the sourdough?!

No, you do not need to, but it makes it easier to send out in the mail.

I sent two starts out recently