Sourdough

[Jeff Higgins]

I decided to learn something new, and learn to bake sourdough bread. I've always loved to cook, but I've never actually learned to bake anything. I've been kinda moving towards "back to basics", or more home made, home grown, basic staples. I've been making all of our pasta for many, many years, for example. We grow most of our own vegetables, some fruits, etc. While it's been a number of years, I had always taken pride in the fact that were never ate "store bought" meat, right up through my sons' college years. Every piece of meat on our table was something I had taken in the field.

Sourdough just seemed like a natural addition to all of that. I find myself wondering why I had not incorporated it long ago. I suppose maybe because I was working, and overseas a good deal of the time. Keeping that starter alive seemed like it might be rather difficult under those circumstances. Now that I have a lot more free time, and I'm around the house a lot more, it's been a piece of cake. Or bread...

I have to thank my daughter in law for getting me started. She has been endlessly patient with me. I think she understands my "engineering" approach to everything because, well, she married my oldest son (currently designing cooling systems for the Blue Origin space effort). One of the harder things for guys like us is this whole concept of "close enough", or "that looks about right". One I embraced that, though, things got a lot easier, and more relaxing. Which is what the whole thing is meant to be.

Anyway, I'm having fun, and we're eating some darn good bread. Life is good.

[Tobra]

My sister is like Rain Man with baking stuff.

She makes a gluten free sourdough that tastes like actual sourdough bread. Pretty sure she makes biscotti out of it.

[greglepore]

Very cool. I do the dutch oven thing at around 68% hydration. Make a double batch, one loaf, 3 pizzas. Try cold fermenting the dough for a day or two, does wonders for flavor and structure.

[Jeff Higgins]

I'm using the dutch oven technique as well. Bake for 20 minutes with the lid on in a 450 degree oven, then remove the lid for another 20 minutes. I put a baking pan on a rack below the dutch oven to shield it from direct heat from the heating element. Once I have made the dough, I put it in the fridge over night. I'm still learning the lingo - is that what you mean by "cold fermenting"?

How do I know what hydration it's at? We're not even checking that. Maybe her process ensures it's "in the range", so she doesn't bother. I do know she spent a few years tweaking things and getting it just right, and I'm the beneficiary of her trial and error. I'm seeing lots of different methods on the internet, some identical to hers, some similar, and some very different. They all work, of course, and I may play with others as I gain experience. For now, though, I couldn't be happier just following her method. Yum...

[MikeSid]

Hydration is simply the ratio between water and flour. A dough made of 500g of flour and 350g of water is 70% hydration.

Much of baking can be reduced to engineering values, but some aspect require more art than science. For example, the size of an egg is not always consistent, so a recipe that calls for an egg might require more or less flour to achieve the desired result - important for cookies and cakes.

Yeast is simply magic. It's in the air and everywhere. And certain strains will taste better than others. This perhaps matters more for beer than bread, but you get the gist. Fermentation can be somewhat unpredictable when you start out. But you'll find what works for you and tips from others help.

How much you should work the dough, how long you let it rest, and whether you cycle that process a second time, are not things easily conveyed in a recipe and can depend on feel and can be influenced by the temperature and humidity of your cooking environment. So a certain amount of trial and error is necessary... or perhaps in your verbiage - failure analysis testing.

[jyl]

After you get one reliable process down, experiment with other hydration levels. Hydration % is weight of water divided by weight of flour. 100% hydration means equal weight of water and flour. 70% hydration is typical of “french bread”, 100% is very high and typical of “ciabatta” bread. Higher hydration tends to produce larger crumb (the voids in bread) because more water means more steam to make larger voids. I like high hydration bread. For sandwiches, you’d want lower hydration because large crumb means mayo gets on your fingers :-)

https://www.kingarthurbaking.com/blog/2023/01/11/bread-hydration

Bread making is very fun but tends to make one fat :-(

[astrochex]

Originally Posted by Tobra

My sister is like Rain Man with baking stuff.

She makes a gluten free sourdough that tastes like actual sourdough bread. Pretty sure she makes biscotti out of it.

Would it be possible to get the recipe? Sourdough is a guilty pleasure for my wife when she should stay away from gluten.

[greglepore]

As far as heating goes, I've found that a technique that some youtubers use works really well-preheat oven and dutch oven to 500, put the bread in, and turn oven OFF for first 20 min. Then back on to 450 for the second uncovered 20. Seems to help with oven spring-the amount that the loaf rises in the dutch oven.
Yes, the fridge overnight is "cold fermenting". For pizza, I like 3 days and up to 7. Raw dough freezes well too, so long as you ferment first and allow it to come back to 70 or so before using.
I'm in the habit of adding just a pinch of rapid yeast to ensure enough rise, the starter does most of the work but the yeast is insurance.
Try course salt on the upper crust when you put it in, it adds some flavor.

[Rusty Heap]

good for you Jeff, just keep a starter batch of the yeast in the fridge and feed it. I may need a bit to start my own.

[Danimal16]

Great tips here. My starter is over 30 years old.
I have been playing with fresh milled flour. It is a whole different challenge.

Any tips from the collective??
Dan

[cstreit]

Originally Posted by greglepore

Very cool. I do the dutch oven thing at around 68% hydration. Make a double batch, one loaf, 3 pizzas. Try cold fermenting the dough for a day or two, does wonders for flavor and structure.

I age my pizza dough for 3 days in the fridge - really brings out that good flavor.

[expatriot98]

I bake 2 or 3 loaves every Sunday and have been for quite some time. Give most away to friends and I love to see them smile when they taste real sourdough. I feed the starter on W/Th/F nights and mix the dough Sat morning when the starter is insanely active. Makes for a really good rise and the perfect crumb.

[2.7RS]

Originally Posted by Tobra

My sister is like Rain Man with baking stuff.

She makes a gluten free sourdough that tastes like actual sourdough bread. Pretty sure she makes biscotti out of it.

Could you please share the recipe?

My wife has celiac disease and loves bread.

You could post it or PM it

Thank you!!!

[asphaltgambler]

Also it's a healthier option than good ol white bread......

[ramonesfreak]

My wife is obsessed with and addicted to making sourdough bread. The only thing I have to do is eat it. It’s damn good

[Rusty Heap]

Anyone want to send me some sourdough starter from your private stash? Flat Rate USPS box is only $10 and I'll paypal you, unless Jeff Higgins will share some of his as he's local.

[TimT]

Anyone want to send me some sourdough starter from your private stash?

Make your own,, its easy

just mix 100g water with 100g flour in a glass jar, leave uncovered, or put some cheesecloth over the top if critters might be an issue..

In a few days you will see the activity in your starter, go through a few discard/feed cycles and start making bread

[2.7RS]

Originally Posted by Tobra

My sister is like Rain Man with baking stuff.

She makes a gluten free sourdough that tastes like actual sourdough bread. Pretty sure she makes biscotti out of it.

Thank you for sending me the recipe!!!

My wife greatly appreciate this

[greglepore]

Originally Posted by TimT

Make your own,, its easy

just mix 100g water with 100g flour in a glass jar, leave uncovered, or put some cheesecloth over the top if critters might be an issue..

In a few days you will see the activity in your starter, go through a few discard/feed cycles and start making bread

One add'l tip- add a little pineapple juice. It tends to kill the bacteria and off flavor yeast, and the good natural yeasts survive.

[Tobra]

Figure to save some time on this

Gluten Free White Sandwich Bread (Modified from King Arthur)
Ingredients:
3 cups (468g) King Arthur Gluten-Free All-Purpose Flour (I use measure for measure and omit xanthan gum
3 tablespoons (35g) sugar
2 teaspoons instant yeast
1 1/4 teaspoons (8g) salt
1 1/4 teaspoons xanthan gum (omit if using measure for measure flour)
2 tsp dried milk
1 cup (227g) warm milk
4 tablespoons (57g) soft butter
3 large eggs

Directions:
Place the flour, sugar, yeast, salt, dried milk and xanthan gum (if using) in a bowl, or the bowl of your stand mixer. Mix till combined.
Using an electric mixer (hand mixer, or stand), drizzle in the milk, beating all the time; the mixture will be crumbly at first, but once all the milk is added, it'll come together.
Add the butter and beat until thoroughly blended.
Beat in the eggs one at a time, beating each in thoroughly before adding the next. Scrape the bottom and sides of the bowl, then beat at high speed for 3 minutes, to make a very smooth, thick batter.
Cover the bowl, and let the thick batter rise for 1 hour.
Scrape down the bottom and sides of the bowl, gently deflating the batter in the process.
Grease an 8 1/2" by 4 1/2" loaf pan, or a 9" x 4" x 4" pain de mie pan.
Scoop the dough into the pan. Press it level, using a spatula or your wet fingers.
Cover with greased plastic wrap, and set in a warm place to rise until the loaf barely crowns above the rim of the 8 1/2" x 4 1/2" pan; This should take about 45 to 60 minutes. Towards the end of the rising time, preheat the oven to 350°F.
Bake the bread for 38 to 42 minutes, until golden brown.
Like a baguette, this bread has a short shelf life. For best texture, reheat or toast after the first day.