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Wild Yeast

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Comments

  • NPHuskerFLNPHuskerFL Posts: 17,629
    @SciAggie something I have noted over the last 2-3 months our local weather has went from fairly cool (30s-70s) and lower humidity (for us) to hot in the upper 80s to lower 90s and high humidity and right back to the latter.  A lot of things we can control in the bread making environment but there are things we cannot control like the weather. You would think that by making the bread in a controlled environment inside the home it would make it'd be easier and it does but you do have to take outside forces into account as well. I agree with you, I also believe you probably over proofed given your results. I have done that many times myself in the past. In fact I was looking at pictures of previous in my cloud. One thing I noted was the crumb on these loaves had almost a glossy look to it with several large holes rather than it looking lite and spongy with a lot of little holes along with larger ones. 
    Here's an oldie 🤦🏼‍♂️ #showusyourfuckedloafs



    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
  • SciAggieSciAggie Posts: 6,472
    @NPHuskerFL Thanks. Here’s the loaf in question:


    Glossy, gummy, tacky are all good descriptions of the crumb. It actually tastes fine. It made great toast this morning. 
    I think it’s like when starter reaches maximum volume then collapses as it consumes the flour and the gluten strands weaken - I think that may have also happened due to the prolonged retarding in the refrigerator. 
    Either way, I plan to shape my loaf sooner on the next loaf and see what happens to it. 
    Thanks for the feedback. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
  • buzd504buzd504 Posts: 3,528
    edited April 2020
    You guys are making some amazing breads, and with all of this free time, I've gotten the itch.  I want to make a starter from scratch, so I've given it a shot.

    On day 2 and 3, it exploded.  Wheat flour and water and it just went crazy.  According to the pineapple solution (good read here - http://www.thefreshloaf.com/node/10856/pineapple-juice-solution-part-1), I determined that I most likely had a bacteria in my starter and was going to have to wait it out to get the yeasties rolling.  This was Sunday a week ago (12 days).

    I've been feeding it since then - sometimes wheat flour, sometimes AP (and I'm pretty much down to AP at this point), and I think 2 days of pineapple juice.  Nothing has really been working, but I do see the occasional bubble or two, so I've kept at it. 

    In the last 2 days though, I've seen a lot more activity.  It's been pretty much AP only at this point - I'm out of wheat and that's all you can get around here.  After this mornings feeding, she has just about doubled.  I think I'm in business.


    NOLA
  • SciAggieSciAggie Posts: 6,472
    @buzd504 Welcome to the addiction. It seems like you have a nice starter going now. It’s time to jump in and start baking. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
  • calikingcaliking Posts: 15,600
    Yup, I think you're in business @buzd504 !!

    SD starter is good for so much more than just bread too. If you like waffles, they're a great way to use the discard.

    Looking forward to your loaves.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • buzd504buzd504 Posts: 3,528
    SciAggie said:
    @buzd504 Welcome to the addiction. It seems like you have a nice starter going now. It’s time to jump in and start baking. 

    I think I need another day or two.  It's still a little slow off of the jump.

    I may try to put something together this weekend with my discard.

    Thanks (all) for the inspiration.
    NOLA
  • buzd504buzd504 Posts: 3,528
    caliking said:
    Yup, I think you're in business @buzd504 !!

    SD starter is good for so much more than just bread too. If you like waffles, they're a great way to use the discard.

    Looking forward to your loaves.

    I've been keeping up.  I can't wait to try the english muffins.  And pancakes.  And hamburger buns..  Oh my.
    NOLA
  • SciAggieSciAggie Posts: 6,472
    @Eggpharmer Those look great!
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
  • buzd504buzd504 Posts: 3,528
    So I went ahead and tried foccacia this weekend after y'all declared my starter ready, although I still had a ton of doubts.  I don't have much bread experience and zero sourdough experience, so i was kind of flying blind.

    I used the perfect loaf recipe linked above. I added extra starter (because why not) and used all AP flour because I forgot I had some bread flour in my back fridge.

    Working with the dough was weird because it was all so wet.  I was a little hopeful as it seemed to firm up after the first few folds, but I lost hope again during the final proof, as it didn't seem to bubble or rise as much as I expected. 

    Still, I stuck with it, and I am super-happy the way it came out.  And so delicious.  Thanks for the parchment tip!

    Final proof on the back porch (where it is a little warmer).


    Decorated - tomatoes, rosemary, sea salt (and EVOO)


    It was temping at 200, but hadn't really browned, so I put it under the broiler and looked away for a minute.  It's not as burned as it looks.



    It really came out nice - very pleased.


    NOLA
  • calikingcaliking Posts: 15,600
    Looks excellent, @buzd504. My first sourdough attempt did not turn out nearly as well.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • SciAggieSciAggie Posts: 6,472
    I agree - great start.
    Dealing with starter and working with wet dough definitely has a learning curve. Just do as you did - jump in.
    You will have failures and frustrations - I still have them. Just let it be fun. You'll have far more success than failure and the failures usually taste good.
    Congratulations.
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
  • ColtsFanColtsFan Posts: 5,482
    Found a King Arthur soft crust recipe using levain. Not much rise but tasty 

    ~ John - https://www.instagram.com/hoosier_egger
    (2) XL BGE, LG BGE, KJ Jr, Ardore Pizza Oven, King Disc 
    Bloomington, IN - Hoo Hoo Hoo Hoosiers!

  • HeavyGHeavyG Posts: 7,956
    edited April 2020


    xkcd is always spot on.

    “Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Dik

    Camped out in the (757/948/804)




  • Hoster05Hoster05 Posts: 271
    A lot of wild yeast baking yesterday, started the day with cinnamon rolls:



    When prepping these Saturday night I figured I should make up some pizza dough as well for Sunday Dinner:


    BBQ Chicken Pizza 



    Margherita


    One of our new favorites, Honey Hot Pie:  Proscuitto, red chili flakes, shallots, honey and mozzarella cheese.  



    With the egg setup for baking, I let it cool down to 425 and made our favorite dessert, oregon berry crumble.  We had a few scoops of vanilla ice cream and let it melt.  I cannot get pictures of that as the spoons are continuously carving away at this dish.  
    Mankato, MN - LBGE
  • paqmanpaqman Posts: 3,689
    Hoster05 said:
    A lot of wild yeast baking yesterday, started the day with cinnamon rolls:



    When prepping these Saturday night I figured I should make up some pizza dough as well for Sunday Dinner:


    BBQ Chicken Pizza 



    Margherita


    One of our new favorites, Honey Hot Pie:  Proscuitto, red chili flakes, shallots, honey and mozzarella cheese.  



    With the egg setup for baking, I let it cool down to 425 and made our favorite dessert, oregon berry crumble.  We had a few scoops of vanilla ice cream and let it melt.  I cannot get pictures of that as the spoons are continuously carving away at this dish.  
    😳

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
  • calikingcaliking Posts: 15,600
    @Hoster05 - DANG!! You were busy :) 

    I don't know how much longer I can hold out on baking those cinnamon rolls... 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • GlennMGlennM Posts: 1,127
    Sour dough pizza, baguettes and some brioche burger buns


    In the bush just East of Cambridge,Ontario 
  • SciAggieSciAggie Posts: 6,472
    @GlennM Dude! I have to learn to make burger buns. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
  • paqmanpaqman Posts: 3,689
    SciAggie said:
    @GlennM Dude! I have to learn to make burger buns. 
    Sourdough or yeast?  I made some yeast buns this week and they were amazing.  In fact, I made hot dog buns too 😂

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
  • GlennMGlennM Posts: 1,127
    The buns were yeast, I may modify the recipe to use a starter but I don’t know if it’s worth the effort 
    In the bush just East of Cambridge,Ontario 
  • paqmanpaqman Posts: 3,689
    Yeast is totally fine in my book.



    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
  • SciAggieSciAggie Posts: 6,472
    paqman said:
    SciAggie said:
    @GlennM Dude! I have to learn to make burger buns. 
    Sourdough or yeast?  I made some yeast buns this week and they were amazing.  In fact, I made hot dog buns too 😂
    Sourdough. Just because I always have starter and make sourdough bread every week (since the Covid)
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
  • buzd504buzd504 Posts: 3,528
    GlennM said:
    Sour dough pizza, baguettes and some brioche burger buns



    Those are really nice baguettes.  Do you have a recipe?
    NOLA
  • GlennMGlennM Posts: 1,127
  • NPHuskerFLNPHuskerFL Posts: 17,629
    edited April 2020
    GlennM said:
    @[email protected]   good read. First time seeing that one. Personally I prefer playing with flavors by mixing different flours and then just adjust using your basic bakers percentages/calculation.
    This same overall process can (and I have in the past spoke of it) to regular SD bread whether in a boule or batard.  The long autolyse gives great extensibility.  The cold bulk allows for a few things... Flavor complexity for me is the biggest driving factor.  (My experience)> throw in some gentle coil folds toward the end of bulk and you'll better control the crumb outcome. 




    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
  • buzd504buzd504 Posts: 3,528
    GlennM said:
    @[email protected]   good read. First time seeing that one. Personally I prefer playing with flavors by mixing different flours and then just adjust using your basic bakers percentages/calculation.
    This same overall process can (and I have in the past spoke of it) to regular SD bread whether in a boule or batard.  The long autolyse gives great extensibility.  The cold bulk allows for a few things... Flavor complexity for me is the biggest driving factor.  (My experience)> throw in some gentle coil folds toward the end of bulk and you'll better control the crumb outcome. 





    @GlennM @NPHuskerFL  Thanks!!
    NOLA
  • SciAggieSciAggie Posts: 6,472
    I found this video interesting. Being in control of the crumb I produce has been an elusive quest for me. I have never laminated dough like this either. I think I'll try it.
    https://youtu.be/YZEZLIOecoM
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
  • buzd504buzd504 Posts: 3,528
    edited April 2020
    Quick question -

    I have some sourdough bagels that have been slow-fermenting in the fridge overnight.  I screwed up and initially put them in the fridge before their 2-4 hour proof on the counter last night, then pulled them for about 3 hours before going to bed.  The recipe says they should basically go from the fridge to the boiling water when I cook them today.

    I think they could probably benefit from some more proofing at room temp before boiling.  Any reason not to do that?
    NOLA
  • SciAggieSciAggie Posts: 6,472
    The refrigerator just retards - slows the fermentation process. My opinion is that if you think they need to rise a bit more leave them out and let them rise. Then go into the boiling water.
    Disclaimer: I've never made bagels...
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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