The Baking Thread

[leggo PE]

My first naturally leavened (meaning no added commercial/instant yeast) sourdough loaf! And ****, is it good. I don't know if I'll ever buy bread again.

 

[knight1fox3]

(meaning no added commercial/instant yeast)

So what do you use then?

 

[kevo_55]

Looking good leggo!

 

[Ble_PE]

@leggo PE has good lookin' buns!!

 

[P-E]

I wish I had buns like that. 

 

[leggo PE]

So what do you use then?

Just the sourdough starter, which is flour and water. This entire recipe was actually only flour, water, and salt. The yeast is in the starter, and is naturally occurring from the flour and the environment.

 

[Road Guy]

I love Gluten!

 

[leggo PE]

I made sourdough biscuits last night! They turned out tasty, but only two truly looked like biscuits (with the distinct rise on the sides). I definitely patted the dough out too thin.

Planning on hopefully going through enough bread this week to bake more sourdough this weekend, or next weekend at the latest. 

 

[csb]

^ @Road Guy trigger warning

 

[Road Guy]

Solid effort so long as it doesn't involve peeling a label of a can

 

[leggo PE]

It was surprisingly easy with my sourdough starter. I'll try your recipe too, once these are gone!

 

[leggo PE]

This past Sunday's bake:



They taste great!

 

[MA_PE]

nice.  Those look really good!

 

[kevo_55]

I hope you had musterd and beer with those Leggo!

They look great!

 

[leggo PE]

I hope you had musterd and beer with those Leggo!

You know it!

And thanks, you two! These turned out better than the first time I made sourdough soft pretzels about a month or so ago. The recipe's a keeper!

 

[squaretaper LIT AF PE]

These turned out better than the first time I made sourdough soft pretzels about a month or so ago. The recipe's a keeper!

Did you buy sourdough starter? Or go the "wild" route? Looks so flippin' good.

 

[leggo PE]

Did you buy sourdough starter? Or go the "wild" route? Looks so flippin' good.

I bought mine from King Arthur Flour. But I think I'll probably start my own at some point too. Depends on how many starters I want to be in charge of, as I also got one sent to me that's osmotolerant, and good for lighter, sweeter breads (like brioche, for example). I have yet to rehydrate it and start to bake with that one, though.

 

[leggo PE]

First whole wheat sourdough bread! This loaf actually proved for 6 hours longer than the recipe said, but I'm rather pleased with the crumb. Naturally leavened all the way!

 

[leggo PE]

I'm about to get super lazy with my sourdough bread baking this weekend, using this no knead recipe: https://breadtopia.com/sourdough-no-knead-bread/

I'd actually rather be able to stick to one of the two recipes I've had successful bakes with earlier in this thread, but my friend's baby shower (twin baby boys!) that I'll be going to tomorrow won't allow me to do that. So instead, I'm deviating from the advice that is to get to know one recipe very well before you experiment with others, and throwing my starter at a fourth recipe in five sourdough bakes (third in four naturally leavened bakes). Wish me luck!

 

[leggo PE]

Yayyyy more sourdough! I actually went with my normal recipe. and just changed a couple of things per my weekend schedule. I'm pretty happy with the results -- happy enough to freeze my prettier loaf whole, and take it across the country with me this Friday (defrosting on the plane) to gift to my best friend and her fiance!

Here are a couple of pictures of the process (I'm not great at remembering to take pictures before the finished loaf, but remembered to take a few here).

Just after the long proof (I used a different set up here to get prominent rings, and it worked!):



Post-scoring, ready to go in the oven!



Baked:



Yummmm!