Wild Yeast

caliking

@HeavyG I came across that recently, and it’s mind blowing when it sinks in. 

HeavyG

If anyone is interested in a little bit about the archaeology behind the ancient yeast here ya go...

Again...click on the graphic to take you to Twitter and then click on the "show this thread" link (curse you Twitter!)

https://twitter.com/drserenalove/status/1244559938090754049

blind99

Not gonna run out of yeast here. And it continues to spread to friends and coworkers. Good little buggers! 

I’m mostly making the same loaf these days. 1kg loaf, 100g starter, 65 or 68% hydration, KA AP flour, 7g salt. I’m using the stand mixer to get it all together, but I find it benefits from some hand kneading or stretches/folds. 

@caliking my wife tossed together some bread pudding last week with bread leftovers, man was that tasty. We had some bourbon barrel aged maple syrup in the pantry, went great on top. Vanilla ice cream and a glass of bourbon and all was well for a bit. 

caliking

That's a wonderful loaf, @blind99. 

I've been thinking about SD french toast, which I hope to make happen soon. 

lkapigian

Woke my stater up this week, sourdough Bierocks AKA Runza

NPHuskerFL

My first focaccia

Sun, flowers, caterpillar, grass and dirt.
Tomato, red onion, onion tops, mushroom, rosemary, olives, black lava salt, coarse Mediterranean salt and everything bagel seasoning.

caliking

NPHuskerFL said:

My first focaccia

Sun, flowers, caterpillar, grass and dirt.
Tomato, red onion, onion tops, mushroom, rosemary, olives, black lava salt, coarse Mediterranean salt and everything bagel seasoning.

Blake - you absolutely fvcking win.

That is the best bread art I've ever seen. I'd be scared to eat it, because it looks so good. 

ColtsFan

NPHuskerFL said:

My first focaccia

Sun, flowers, caterpillar, grass and dirt.
Tomato, red onion, onion tops, mushroom, rosemary, olives, black lava salt, coarse Mediterranean salt and everything bagel seasoning.

Off da chizzle fo shizzle

NPHuskerFL

@caliking & @ColtsFan Thanks guys!
 It'll be consumed 😁
I'll post a post bake pick in a bit.  Preheating LG for tonight's beef enchiladas🤤

buzd504

NPHuskerFL said:

My first focaccia

Sun, flowers, caterpillar, grass and dirt.
Tomato, red onion, onion tops, mushroom, rosemary, olives, black lava salt, coarse Mediterranean salt and everything bagel seasoning.

Insane.  That is awesome.

HeavyG

Definitely one of the nicer "garden foccacia" I've seen over the last couple of weeks.

NPHuskerFL

Thanks so much @HeavyG Cooking and baking keeps my sanity 🙌.
I liked the look the black lava salt gave around the grass (rosemary).
And the coarse kosher salt gave a nice texture to the crust. I do believe I will probably drop the salt off by about 50% on the next run. But overall as a first-time I like how it turned out.

Here's the finished product.

lkapigian

Awesome Blake #overachiever

SciAggie

Dang! Brag on you a little and you’re like, “Hold my beer...”
Freaking awesome Blake. 

milesvdustin

Anyone have a good basic sandwich loaf recipe for a 9x5 pan? 

paqman

caliking said

Blake - you absolutely fvcking win. 

👆

blind99

Showed my wife Blake’s focaccia. She said I think I saw that already on Facebook. 

#BlakeWinsTheInternetAgain

NPHuskerFL

@blind99 Thanks buddy.  On Facebook?🤔 I posted it on my IG account after I posted here but, not on FB yet.  

Mattman3969

Damn @NPHuskerFL  Unreal! 

NPHuskerFL

re: my first foccacia 
I didn't get around to slicing it until just now. The crumb is soft and not what I would consider open but is nice to put butter on. The flavor is unreal. And depending on where you get the slice the flavor varies. I really like how the herbs and the veggies permeated into the loaf. I will definitely do this again.
Again... I think the only thing I would have just is the amount of finishing salt. Other than that I'm pleased with how it turned out all the way around.

NPHuskerFL

Thank you Matt✊
@Mattman3969

LetsEat

@milesvdustin the attached recipe has been a favorite in my family since 1976. It has a soft texture, even crumb, delicious butter flavor and slices easily.  It’s conveniently made in a food processor.  My go to bread has been a more healthy honey-whole wheat loaf but your inquiry has prompted me to pull the ingredients for this. 

LetsEat

@milesvdustin, you might as well have options!  Here is my go to honey whole wheat loaf. It’s just a great old fashioned sandwich loaf.  

Hoster05

I am going to attempt sourdough cinnamon rolls this weekend.  Any suggestions on % of starter?  I was thinking 33%.  

SciAggie

Hoster05 said:

I am going to attempt sourdough cinnamon rolls this weekend.  Any suggestions on % of starter?  I was thinking 33%.  

I would say that will simply determine the time in bulk proofing. I usually use 20% starter in my bread. I've just noticed that works well time-wise. I wouldn't think making cinnamon rolls would be different.
I don't see a problem with 33%
paging @NPHuskerFL

caliking

Tried something different for me. 50% WW with kefir and TJ Everything But The Bagel seasoning. 

This was REALLY good!! Tangy, crusty, somewhat softer crumb than my usual SD. Tasted great with butter and a slather of homemade citrus vanilla marmalade. 

SciAggie

@caliking Looks good my friend. I was watching Jacques Pepin last night and he said his favorite thing to eat - out of all the things he can cook - is fresh bread and good butter with a glass of wine. 

lkapigian

caliking said:

Tried something different for me. 50% WW with kefir and TJ Everything But The Bagel seasoning. 

This was REALLY good!! Tangy, crusty, somewhat softer crumb than my usual SD. Tasted great with butter and a slather of homemade citrus vanilla marmalade. 

Bombdiggity @caliking

SciAggie

lkapigian said:

Bombdiggity @caliking

Quoting just because “bombdiggity”

caliking

SciAggie said:

@caliking Looks good my friend. I was watching Jacques Pepin last night and he said his favorite thing to eat - out of all the things he can cook - is fresh bread and good butter with a glass of wine. 

+1. I could even do without the wine. 

My usual MO for bread ends up with me  baking after everyone’s gone to bed, and I get the first slice in the morning. This was one of those times that I actually got to slice into the loaf while it was still warm. It’s a rare treat !