Had to throw out my previous sourdough starter, as it wasn't very active after the first few days. I decided to start again from scratch this week, but this time using an organic flour. Here we are at day three, and look at this baby go! The elastic is placed at the level it's at after it had its daily feed. Amazing growth! Fingers crossed she's still as active next week🤞 🍞

I think I'm going to call her Mabel 😊

#sourdough #SourdoughStarter

With autumn and winter ahead of us (hurry up already!🍂🍄🐿️), I wanted to get back into bread baking. There's nothing nicer than having a fresh loaf of sourdough with your hot soups. I am currently at day two of feeding my #sourdough starter, and look at that baby go! Can't wait to bake my first sourdough of the year sometime next week! 🍞👨🏻‍🍳

#SourdoughStarter #HomeBaking #Bread

https://tavalonia.ca/vegan-chocolate-peanut-butter-babka-ish/
Got some #kitchenArts done today #baking #babka #vegan #bread #sourdoughstarter #silentSunday

I baked 4 loaves of sourdough bread this morning. I was flabbergasted to see that I hadn't baked any sourdough loaves since last November - more than 5 months! I know there was was a focaccia in there somewhere, but still, no actual loaves of bread.

Anyway, I still know how - they appear to have come out well, though none have been sliced yet, so we'll see. But they do look nice 😆

The dough:
flours:
* 70% King Arthur Baking Special Patent Flour
* 25% Breadtopia Organic Wholegrain Rouge de Bordeaux wheat (milled with a Mockmill 100)
* 5% Breadtopia Organic Wholegrain Rye (milled with a Mockmill 100)
74% water
25% liquid levain (100% hydration)
2.1% Kosher salt

Overall hydration ~77%

Process:
Autolyse the flours for 2 hours. Add levain and do Rubaud-method hand mixing for 5 minutes. Rest dough for 30 minutes. Add the salt and do Rubaud-method hand mixing for 5 minutes. Rest dough for 30 minutes. Perform 1 set of strong stretch-and-folds. Rest dough for 30 minutes. Dump dough onto countertop, stretch as large as possible without tearing. "Laminate" the dough by folding it over on itself multiple times. Let rise in container for 45 minutes. Perform 1 set of coil folds. Let rise another 45 minutes. Perform a 2nd set of coil folds. Let rise another 30 minutes. Perform 3rd and final set of coil folds. Let dough continue rising for another 40 minutes. Turn out dough onto countertop, divide and pre-shape. Let rest for 20 minutes. Final shape into batards, placed in 8" / 20 cm bannetons. Final dough temp 77 F / 25 C. Cover with plastic bags and cold-retard in a 36 F / 2 C refrigerator for 18 hours.

Bake:
Preheat oven and Challenger Bread Pans at 550 F / 288 C for an hour. Reduce temp to 475 F / 246 C. Mist loaves with water and cover, baking in enclosed baking pans (with steam) for 20 minutes. Remove the covers, reduce heat to 450 F / 232 C and bake uncovered for 25 minutes

#artisanbread #baker #wolfgangsmockmill #baking #bakingbread #bread #breadbaking #breadtopia #breadmaking #breadporn #rye #kingarthurflour #levain #rougedebordeaux #naturallyleavened #realbread #sourdough #sourdoughbaking #sourdoughbread #sourdoughstarter #sourtothepeople #theperfectloaf #wildyeast #opencrumbmastery #challengerbreadpan

Hey hey sourdough folks - this pink tinge isn’t good, is it? I think I killed this one (accidentally starved it for a few days). It’s gluten-free oat starter, kept anaerobic (sealed jar) on the counter. I’m feeling pretty anxious about using it with this pink line - I assume that’s bacteria I don’t want?

#sourdough #baking #SourdoughStarter #BakingQuestion

#Sourdough #SourdoughStarter for a neighbor

Brought the starters out after a week in the fridge for a feeding. My first time doing #Sourdough and of course #SourdoughStarter . Whole wheat on the left, the other is rye. Not as stinky as I had hoped, much better than a few weeks ago.

To sourdough bread bakers, this is the entrance to Paradise; to others, it may just look gross.

This is going to be my new sourdough starter.
I fed it for the third time yesterday, some 23 hours ago. You can see the poor thing has retreated somewhat; it's grown tired, but it's still bubbly.
I'll feed it again when I'm done typing; tomorrow morning it should have doubled in size again and be super-active. If so, I will then start on another sourdough bread.

To be continued.

#SourdoughStarter

The cat is obviously ready.

(I'm not though; I'm still building up a new sourdough starter, because the old one has gone weird. For the nerds: not smelly, or discoloured or in any other sense odd; it just won't get active when I add warm water and rye flour... and yes, I haven't changed the way I do this and I have an electric proofer for controlling the temperature*).

*I even checked that with the kitchen thermometer.

#CatsOfMastodon
#SourdoughStarter
#ChallengerBreadPan
#SleepingCat
#LapCat

So I have made a couple of loaves of bread from scratch over the last few weeks- it is pretty fun!

This weekend, I am going to try my hand at creating a sourdough starter 🥖 Wish me luck!

…I know I am behind in my pandemic hobbies and everyone already did this - but I had a baby in January 2020 so I missed out on the non-baby related lockdown hobbies!

#baking #SourdoughStarter #BakingBread #sourdough

Watching TV tonight, but also watching Stig the #sourdoughstarter which is giving off gas and generally looking like a hot spring. Looks like the next #sourdoughbread will be happening real soon now...

Very surprised by the difference in my #sourdoughstarter since I've switched from using tap water to bottled water. So full of life! I'll consider using a filter again soon as I'm not a fan of bottled water as a concept.

About four days ago I tried again to create a #sourdoughstarter, my previous attempt having failed terribly.
To improve my chances I started two in adjacent jars and kept them warm in my proofer.
And they both appear to be alive!
(Next task, of course, is working out how to use them without killing them. But that's for tomorrow.)
#bread #bakingbread

I’d started following some #Sourdough tags on my old instance, and would like to see more #SourdoughBread and just #BreadPosting in general on this account.

I do some #SourdoughBaking about once a week, myself. My #SourdoughStarter is just over three years old now, iirc?

Boost, s’il vous plaît, so I can find more #bread people again? :sharesloved:

Very pleased as to how this #SourDoughStarter has developed. Definitely a keeper! #sourdough #sourdoughbread #homebaker #bread

@puzzletrailpaul thanks! My #sourdoughstarter smells delicious but doesn't pass the float test - depending on where you go for advice this does or doesn't matter. We'll see ...

@oliveknits @carlabrauer I’ve had my #sourdoughstarter for over 20 years. During the pandemic, I mailed cultures and instructions to no fewer that 25 people across the U.S. - kind people who I met, yes, on Twitter. I miss these folks, but truly do not miss the toxic stew of that platform.

My #SourdoughStarter came into my life via my friend @carlabrauer and her wife, Laurel, in early April 2020. I named my starter Indiana Jones, and she (yes, she) has survived a pandemic, flour shortages, lengthy power outages, funeral travel without being fed, and a 6-month kitchen remodel. She'll be 3 years old soon, and she makes a helluva loaf. Please tell me your #PandemicSourdough stories, and is your starter still alive? If not, do you need some?🥖Where are my #Sourdough people?

Trying out a new #SourDoughStarter recipe #sourdough #bread #homebaker

https://youtube.com/shorts/8Djw4hm5FHQ?feature=share

Am trying out a new #SourDoughStarter recipe....Watch "The Best Sourdough Starter" on YouTube https://youtube.com/shorts/8Djw4hm5FHQ?feature=share #sourdough #bread #DayOne