Wild Yeast

NPHuskerFL

Yesterday's Sourdough Cinnamon Rolls (I wrote a new recipe for these yesterday)... I really liked the subtle heat from the introduction of Med/Hot Red Hatch Chile.  I was thoroughly impressed of how easily I was able to release  all of the  rolls from the Challenger Breadware Pan.  The homemade cream cheese frosting + home cured bacon + toasted GA pecans + thyme really brought these home.

caliking

Oh. My. Goodness. 

SciAggie

@NPHuskerFL Man, those are gorgeous. You just left the rest of us wondering what happened as you went to the next level. 

NPHuskerFL

SciAggie said:

@NPHuskerFL Man, those are gorgeous. You just left the rest of us wondering what happened as you went to the next level. 

Thanks @caliking 🙌
@SciAggie Much appreciated Gary. I have lots of goals I'm aiming for so I'm certainly not even thinking about pumping the brakes yet. 🔥👊

NPHuskerFL

Made these yesterday also....
Mini sourdough batards for some New England (Connecticut) Style Butter Lobstah Rolls with kettle chips.

SciAggie

“Pumping the brakes” is not something people around here are known for. This is more of a “hold my beer” kind of crowd.

smokingal

Looking real good there @NPHuskerFL.  👍

caliking

Raichlen’s gonna steal that lobster roll pic

SciAggie

caliking said:s

Raichlen’s gonna steal that lobster roll pic

I know, right? I feel like he just upped the ante on the “hold my beer” philosophy...

blind99

SciAggie said:

“Pumping the brakes” is not something people around here are known for. This is more of a “hold my beer” kind of crowd.

 Well said.
@nphuskerfl keep it up and thanks for sharing.  kind of jaw dropping to see where you're going.

NPHuskerFL

Thanks @blind99

lkapigian

caliking said:

Tragedy has struck. I pulled my starter out of the fridge for baking today, and inadvertently microwaved it. 🤦🏾‍♂️

WTF

caliking

lkapigian said:

caliking said:

Tragedy has struck. I pulled my starter out of the fridge for baking today, and inadvertently microwaved it. 🤦🏾‍♂️

WTF

Don’t remind me. The wound is still fresh. 

Tub with starter was right next to an identical tub of oatmeal. Grabbed the wrong one and nuked it. Opened the microwave when it beeped, then stood there in silence, in awe of my own idiocy. 

But found out that it takes more than microwaves to kill off starter

paqman

caliking said: 

But found out that it takes more than microwaves to kill off starter

Well, I’m on my final day and the rise is nowhere it was on the first day.  It raised from the 1 quart line to 1.5 in 24 hours.  It did raise and a is somewhat bubbly so crossing fingers that it is ok.  I gave it its first feeding of AP flour this morning.

Microwaves might be safe but I suck 🤷‍♂️

Or I could blame the cat 🤔

buzd504

caliking said:

lkapigian said:

caliking said:

Tragedy has struck. I pulled my starter out of the fridge for baking today, and inadvertently microwaved it. 🤦🏾‍♂️

WTF

Don’t remind me. The wound is still fresh. 

Tub with starter was right next to an identical tub of oatmeal. Grabbed the wrong one and nuked it. Opened the microwave when it beeped, then stood there in silence, in awe of my own idiocy. 

But found out that it takes more than microwaves to kill off starter

When Godzilla starts roaming around your kitchen, don't come crying to us.

caliking

paqman said:

caliking said: 

But found out that it takes more than microwaves to kill off starter

Well, I’m on my final day and the rise is nowhere it was on the first day.  It raised from the 1 quart line to 1.5 in 24 hours.  It did raise and a is somewhat bubbly so crossing fingers that it is ok.  I gave it its first feeding of AP flour this morning.

Microwaves might be safe but I suck 🤷‍♂️

Or I could blame the cat 🤔

I think you’ll be fine. Keep up with the feedings and see how it goes. 

If it starts smelling like acetone, don’t dump it out. Acidity with pineapple juice and you should be able to get it back on track. 

paqman

It will survive! (I think 🤔)

2 days in a row that the levain doesn’t deflate after raising above the 2 qt mark.  That’s a good sign I guess.

I have 3 questions:
-Can I use the levain anytime during the day or do I have to wait a specific time after feeding it?
-How long after feeding it do I have to wait before storing it in the fridge?
-What kind of container do you use to store it in the fridge?

Yesterday morning (1 qt mark)



Yesterday evening (above the 2 qt mark)



This morning (still above the 2 qt mark)

caliking

Don’t look at me for “best practice”, as I’ve gained a (deserved) reputation for starter abuse.

My starter is stored in a 16oz deli container in the fridge, because it’s easy to mix in that container. It gets fed every 2 weeks or so. 

I pull the starter from the fridge and make the levain with equal parts starter, flour, and water, shooting for the levain to be about 20% by weight of the flour used for the dough. Mix it up and let it do it’s thing for 4-8hrs depending on what my bread schedule is. 

Works well for me. 

NPHuskerFL

@paqman That's a lot of starter for a home baker. I do quite a bit myself but, I still even stowe my 1qt. glass container in my reach-in cooler (refrigerator).  I bake at least 2-3 loaves a week. I like using mine at various stages. Most of the time I'd say use the starter after feeding it but, use it before it peaks out.  

paqman

@NPHuskerFL I was following the “recipe” Flour Water Salt Yeast, my intention is to scale down but I need to figure out what container to use.  A masson jar?

Hoster05

paqman said:

@NPHuskerFL I was following the “recipe” Flour Water Salt Yeast, my intention is to scale down but I need to figure out what container to use.  A masson jar?

I keep mine in a mason jar.  one early lesson i learned that when its on the counter or after feed the top needs to be barely screwed on or it doesn't become as active.  When storing in the fridge i screw the lid on all the way.  I feed mine 1 to 2 times a week depending on baking schedule.  

Thatgrimguy

on the subject of feeding. I left some in my fridge, untouched since Thanksgiving. I finally took it out, dumped an inch of water off the top, scraped most in the garbage and put 100g of water and 100g of whole wheat flour in it and left it on the counter. I've done that, Monday, tuesday and today, wednesday it's now back to being a beautiful bubbly funky smelling wonder!!

So don't worry too much about feeding all that regularly. It's stronger than it seems.

paqman

Scaling down a bit, planning to use some of the starter tomorrow so I transferred some to a mason jar with the lid not too tightened.  I’ll keep this one at room temperature.  

Also transferred some to a plastic container that I’ll keep it in the fridge.

Keeping this one at room temperature:




Keeping this one in the fridge:

NPHuskerFL

@paqman nothing wrong with having the large container like you have it just seemed like Overkill unless you're trying to be a full-fledged Bakery. Honestly I have been toning down my use of levain and going toward a more tartine style approach. None-the-less this is the container I use and I have a backup so I'm able to just pour from one container to the other so I can clean it.

Bormioli Rocco Fido Square Jaw with Blue Lid, 33-3/4-Ounce https://www.amazon.com/dp/B00471MP42/ref=cm_sw_r_cp_apa_i_r0ZoEb1AJ8YGD

Hoster05

caliking said:

Hoster05 said:

Has anyone in the group made sourdough bagels?

Not yet. I’ve made bagels once before, using commercial yeast. They turned out pretty good. 

https://eggheadforum.com/discussion/1207250/homemade-bagels-and-lox

I’d probably start with 55-60% hydration, 20% starter?

this seems like a good recipe to try:
https://www.baking-sense.com/2019/05/16/homemade-sourdough-bagels/

Tried the baking sense recipe and baked them this afternoon.  They are more like bagel chips haha.  They had a nice rise but for some reason when I boiled them they went flat.  I was being real delicate but all volume was lost.  Back to the drawing board.  

caliking

@Hoster05 - I'll bet they were tasty bagel chips though

What flour did you use? I'm thinking that bread flour may be best, because of the higher protein content. Also, kneading the dough more ( to develop the gluten more fully) may help?

I haven't tried that particular recipe, so kinda spitballing here.

Hoster05

@caliking I used unbleached bread flour.  The dough is stiff after mixing so you may be on to something with needing to really kneed it and fold it to get that gluten strength.  

caliking

Hoster05 said:

@caliking I used unbleached bread flour.  The dough is stiff after mixing so you may be on to something with needing to really kneed it and fold it to get that gluten strength.  

It took me quite a while to understand how letting the flour hydrate, kneading, and folding affect bread structure. But that's what makes it a dynamic and fun process.

paqman

I made an experiment with some levain that I was about to trow in the garbage yesterday 😳😳😳

Looks good outside, I’ll see how it tastes tonight.  It may not be edible because I totally ball parked the recipe...

caliking

@paqman - love the color of the crust. You get nice caramel notes in the crust flavor when it turns out like that, but mine don't always turn out that way