Wild Yeast

theyolksonyou

Blake, when are you starting the levian in this process?  Overnight as well?

NPHuskerFL

theyolksonyou said:

Blake, when are you starting the levian in this process?  Overnight as well?

The 2nd day

caliking

NPHuskerFL said:

@caliking Thanks! Also just a thought..you may find with that particular mixture of flour extra proof time may need accounted for. A dense gummy texture with large just a few large holes and no structure may indicate underproofing. Just my amateur advice ymmv. 
@SciAggie Thanks Gary. 

That was my first buckwheat loaf a while back. Went straight into the trash. 

The ones I'm talking about have had good structure, just that slight gummy texture. Makes great toast, but not as good for sammiches. 

theyolksonyou

#fail either way overproofed because of schedule today, or screwed up the leaven. 

Also, way over flouted the banatons. First time using them. It said use more than you think you need.  

NPHuskerFL

@theyolksonyou Our failures help us. Next time try rice flour  <OR>  a mix of rice flour & APF or BF in lieu of straight up  APF or BF in your banneton/proofing basket. 

DoubleEgger

Hey Blake Is this recipe for sourdough starter good enough? 

https://www.kingarthurflour.com/recipes/sourdough-starter-recipe

20stone

NPHuskerFL said:

@theyolksonyou Our failures help us. Next time try rice flour  <OR>  a mix of rice flour & APF or BF in lieu of straight up  APF or BF in your banneton/proofing basket. 

+1 on rice flour for the banneton
+100 on learning from our failures (several of which I have posted in the past, including one best described as a "meteorite")

theyolksonyou

Well, I'm giving it another shot starting tonight.  

theyolksonyou

DoubleEgger said:

Hey Blake Is this recipe for sourdough starter good enough? 

https://www.kingarthurflour.com/recipes/sourdough-starter-recipe

@DoubleEgger that's what is started with. Now I have a SF  strain I'm working with.  That KA starter made some good bread. 

DoubleEgger

theyolksonyou said:

DoubleEgger said:

Hey Blake Is this recipe for sourdough starter good enough? 

https://www.kingarthurflour.com/recipes/sourdough-starter-recipe

@DoubleEgger that's what is started with. Now I have a SF  strain I'm working with.  That KA starter made some good bread. 

San Fran strain? Are we still talking about yeast ? 

caliking

@theyolksonyou - I’ve made a number of those globs as well. 

Can  you post your recipe and process? Folks here may be able to help you troubleshoot. 

theyolksonyou

@caliking I tried to follow Blake's method above while following a recipe online. One of two things happened: either I rushed the leaven, or I overproofed.  I suspect the latter as there was residual dough way up on the towels lining the baskets and the dough was flat.  I proofed overnight, but, being Christmas Eve, spent more time at the in laws than expected and they were in the fridge for a long time.  

I'm going to follow the same recipe starting tonight and finish tomorrow and adapt from there.  I think I tried too many variables at once. It was my first time not using active yeast in addition to my starter.  I'm not known for wading in slowly. 

caliking

I think it was underproofed. It’s a very organic and dynamic process - things you think about tweaking and don’t think will make a difference... well, they do

make the base recipe and tweak one variable at a time. It’s a long and arduous process , but it’ll keep you off hookers and blow. For a while, at least. 

caliking

And yeah, baking bread does teach one lessons in patience. 

SciAggie

caliking said:

And yeah, baking bread does teach one lessons in patience. 

And humility.

NPHuskerFL

@DoubleEgger Not familiar with KA method of starter. Here's mine
http://biggreenbrotherhood.com/sourdough-starter-how-to/

@theyolksonyou So it's a San Francisco strain?  Food for thought...once it's in your home for a while does it retain its SF ties, become a hybrid or just totally turn local?
https://www.chowhound.com/post/sf-sourdough-starter-question-599567?page=2

After I begin another strand of wild yeast starter I'd like to register it. Thinking of using blueberries from our close friend's farm for the next culture with a 50/50 BF and Rye. 
https://www.poppr.be/virtualtour/puratos/#p=scene_p1

bgebrent

NPHuskerFL said:

SciAggie said:

@NPHuskerFL So you have found a long cold autolyse superior to say 2 hours or so at room temperature?

Yes 

The man, the myth.  Happy New Year brother.

NPHuskerFL

@bgebrent Happy MF New Year Brent!  Let's make it a kick a$$ 2018

NPHuskerFL

Here's my latest loaf using a gift from our Son @HuddleHouseCook
30% whole grain at 81% hydration

theyolksonyou

Yeah, Blake.  I've read stuff like that before.  It's only been in GA a few weeks.  One thing I can tell you, it's really sour.  

NPHuskerFL

Any new loaves @Dyal_SC ?

theyolksonyou

Certainly an improvement sliced too hot. 

theyolksonyou

I made good bread...

NPHuskerFL

@theyolksonyou Yes Sir. Gotta let it chill out on a wire rack for at least 2-3 hours or you risk a gummy texture especially toward the center. Patience grasshopper

theyolksonyou

NPHuskerFL said:

@theyolksonyou Yes Sir. Gotta let it chill out on a wire rack for at least 2-3 hours or you risk a gummy texture especially toward the center. Patience grasshopper

Agree, but it was time to eat!  There's always the second loaf.

DoubleEgger

Eff it. I’m in. Just mixed for Day 1 of the starter.

caliking

Y’all are well on your way to getting sucked in.

like naming your starter, worrying about whether it was fed before you leave town for a few days, planning your next dough etc. it’s a fun ride though

DoubleEgger

caliking said:

Y’all are well on your way to getting sucked in.

like naming your starter, worrying about whether it was fed before you leave town for a few days, planning your next dough etc. it’s a fun ride though

With the cooler weather, I’ve got about a week to figure out what to do next.. 

DoubleEgger

Let’s chat about proofing baskets. Should I order the rattan ones? Is there a brand that is better quality than the others? 

SciAggie

My bread improved with proofing baskets. I like the oval more than the round. I like the small ones personally and I think the cheap ones are just fine on Amazon.