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Wild Yeast

1679111235

Comments

  • Blake, when are you starting the levian in this process?  Overnight as well?
    Jason NW GA- home of carpet and Mexican restaurants
    LBGE, MM, BS (Blackstone and the other kind)
    One sorry Labrador

    My chili did not suck. My wings either. 
  • NPHuskerFLNPHuskerFL Posts: 17,629
    edited December 2017
    Blake, when are you starting the levian in this process?  Overnight as well?
    The 2nd day
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
  • calikingcaliking Posts: 15,604
    @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. 


    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • #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.  
    Jason NW GA- home of carpet and Mexican restaurants
    LBGE, MM, BS (Blackstone and the other kind)
    One sorry Labrador

    My chili did not suck. My wings either. 
  • NPHuskerFLNPHuskerFL Posts: 17,629
    @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. 
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
  • DoubleEggerDoubleEgger Posts: 16,849
    Hey Blake Is this recipe for sourdough starter good enough? 

    https://www.kingarthurflour.com/recipes/sourdough-starter-recipe
  • 20stone20stone Posts: 1,961
    edited December 2017
    @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")
    (now only 16 stone)

    Joule SV
    GE induction stove
    Gasser by the community pool (currently unavailable)
    Scale (which one of my friends refuses to use)
    Friends with BGEs and myriad other fired devices (currently unavail IRL)
    Occasional access to a KBQ and Webber Kettle
    Charcuterie and sourdough enthusiast
    Prosciuttos in an undisclosed location

    Austin, TX
  • Well, I'm giving it another shot starting tonight.  
    Jason NW GA- home of carpet and Mexican restaurants
    LBGE, MM, BS (Blackstone and the other kind)
    One sorry Labrador

    My chili did not suck. My wings either. 
  • 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. 
    Jason NW GA- home of carpet and Mexican restaurants
    LBGE, MM, BS (Blackstone and the other kind)
    One sorry Labrador

    My chili did not suck. My wings either. 
  • DoubleEggerDoubleEgger Posts: 16,849
    edited December 2017
    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 ? 
  • calikingcaliking Posts: 15,604
    @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. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • @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. 
    Jason NW GA- home of carpet and Mexican restaurants
    LBGE, MM, BS (Blackstone and the other kind)
    One sorry Labrador

    My chili did not suck. My wings either. 
  • calikingcaliking Posts: 15,604
    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. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • calikingcaliking Posts: 15,604
    And yeah, baking bread does teach one lessons in patience. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • SciAggieSciAggie Posts: 6,472
    caliking said:
    And yeah, baking bread does teach one lessons in patience. 
    And humility.
    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
  • NPHuskerFLNPHuskerFL Posts: 17,629
    @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
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
  • bgebrentbgebrent Posts: 19,636
    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.
    Sandy Springs & Dawsonville Ga
  • NPHuskerFLNPHuskerFL Posts: 17,629
    edited December 2017
    @bgebrent Happy MF New Year Brent!  Let's make it a kick a$$ 2018
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
  • NPHuskerFLNPHuskerFL Posts: 17,629
    Here's my latest loaf using a gift from our Son @HuddleHouseCook
    30% whole grain at 81% hydration





    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
  • 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.  
    Jason NW GA- home of carpet and Mexican restaurants
    LBGE, MM, BS (Blackstone and the other kind)
    One sorry Labrador

    My chili did not suck. My wings either. 
  • NPHuskerFLNPHuskerFL Posts: 17,629
    Any new loaves @Dyal_SC ?
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
  • Certainly an improvement sliced too hot. 

    Jason NW GA- home of carpet and Mexican restaurants
    LBGE, MM, BS (Blackstone and the other kind)
    One sorry Labrador

    My chili did not suck. My wings either. 
  • I made good bread...
    Jason NW GA- home of carpet and Mexican restaurants
    LBGE, MM, BS (Blackstone and the other kind)
    One sorry Labrador

    My chili did not suck. My wings either. 
  • NPHuskerFLNPHuskerFL Posts: 17,629
    @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 :smiley:
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
  • @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 :smiley:
    Agree, but it was time to eat!  There's always the second loaf. :sunglasses:
    Jason NW GA- home of carpet and Mexican restaurants
    LBGE, MM, BS (Blackstone and the other kind)
    One sorry Labrador

    My chili did not suck. My wings either. 
  • DoubleEggerDoubleEgger Posts: 16,849
    Eff it. I’m in. Just mixed for Day 1 of the starter.
  • calikingcaliking Posts: 15,604
    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 :)

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • DoubleEggerDoubleEgger Posts: 16,849
    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.. 
  • DoubleEggerDoubleEgger Posts: 16,849
    Let’s chat about proofing baskets. Should I order the rattan ones? Is there a brand that is better quality than the others? 
  • SciAggieSciAggie Posts: 6,472
    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. 
    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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