Hey Grandpa, What's for Supper? Part 2

[ronott1]

I tried my hand at sourdough bread yesterday, and it was a flop.

It is easier to start with recipes that have some bakers yeast in it. Once the starter gets good and strong, you can start making recipes without yeast.

 

[ronott1]

I am new here. Who is Ron?

Hi! I am Ron. Nice to meet you.

 

[ronott1]

Do you make it with whole grain? That is what I am attempting to do. It was so heavy, and seriously sour, too sour.

When you say whole grain, was it flour or grains? If it was grains, then you need to use a mixture that has at least 50% of a high gluten flour. In order to get the bread to puff, you need the gluten to catch the dough-- gluten acts like a balloon.

 

[katiesgirl]

Hi! I am Ron. Nice to meet you.

Hello Ron! Nice to meet you as well!

 

[katiesgirl]

It is easier to start with recipes that have some bakers yeast in it. Once the starter gets good and strong, you can start making recipes without yeast.

I started my own and “fed” it for 2 weeks before making bread. I feel like it’s a decent starter because it does rise and “fall”. Am I correct, or no?

 

[katiesgirl]

When you say whole grain, was it flour or grains? If it was grains, then you need to use a mixture that has at least 50% of a high gluten flour. In order to get the bread to puff, you need the gluten to catch the dough-- gluten acts like a balloon.

It’s flour. I am using my own fresh ground Ezekiel flour.

 

[pennyJo1960]

Good morning Home Bakers. I agree with Ron 2 weeks is not very old.
Found my starter did you do anything similar when you made yours ?

Sour Dough Starter from Scratch
Ingredients
1/2 cup plain yogurt
1/2 cup milk ( skim, regular or buttermilk) 1/2 cup unbleached flour
Directions
1. Mix the milk and yogurt together in a glass or pottery container (Do not use metal).
2. Place lid on it, but don't seal it (sealed starters have been known to explode).
3. Put mixture in a warm place (80 to 90 degrees) for about 24 hours.
4. The yogurt and milk will separate forming a large curd, when adding the flour just stir it all back together.
5. Add the flour stir, and put back in warm place for 3 to 5 days; stirring daily.
6. It will bubble and have the odor of fermentation it is ready to use.
7. Remember the starter is a living thing and needs to be fed and fed frequently when an infant.
8. I feed the "infant" weekly by placing it on the counter for several hours and allowing it to come to room temperature.
9. Then remove 1/2 cup starter, discarding the remainder.
10. Feed the 1/2 cup with equal amounts of milk (buttermilk will produce a stronger sour taste) and unbleached flour; i.e. 1 cup flour and 1 cup milk plus 1/2 cup of starter.
11. If you would like, you can feed the starter with 1/3 cup dry milk powder and 2/3 cup bottled water in place of the 1 cup milk.

 

[sourland]

stuffed cabbage, mac and cheese, carrots and a salad

 

[TXchickmum]

grilled burgers, homemade steak fries

 

[ronott1]

It’s flour. I am using my own fresh ground Ezekiel flour.

Get some gluten flour and add it according to the directions of the bag.

https://www.amazon.com/s?k=gluten+f...sprefix=gluten+flour,aps,164&ref=nb_sb_noss_1

I have Anthony's gluten flour