Richard,,,I think you could give Nancy Silverton a run for her money !!!!
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Incredible amount of gratitude to be mentioned in the same conversation as Nancy. I have a ton of admiration for her time and effort. Much Gratitude Greygoose -
@SheilaAnn,your starter will be shipped this week, likely tomorrow.
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Driving through Gainesville a couple of weeks ago, I did quite the double-take when I spotted this logo on a new restaurant:
My mind immediately said: "FK? That has to be Fairchild Kitchen! Wow! I get to eat food from Richard Chrz!"
Imagine my disappointment, then, when I learned it was only Fresh Kitchen. My wife snapped this photo for me tonight as she ate there. At least she said it was good, but I just feel like we missed out on so much.
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Lol, that’s too funny! Thank you for sharing, and the kind words! Room at my table. -
Richard Chrz I say we file a lawsuit for copyright and prosecute for identity theft!
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12 loaves photo’d, 2 of the 6 still in cambro’s are cranberry walnut, a gift to my mother in law’s T Day dinner. Pizza was already in fridge.working on a new fermentation/bake schedule.
im starting to get a few larger orders. A friend just placed an order for in December for 40 pizza kits, and on another week 12 loaves. Which means I have to do some new learning. But excited to learn to batch up and expand my knowledge of the craft.
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Richard Chrz You have inspired me to start baking breads. I've only ever really made the standard yeast rolls and breads in the past but these Sourdough loafs you are producing look incredible!!! Thanks for sharing your talent with us!!Comment
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Good thing I have a bread machine...
[Already ducking]
I grew up making sourdough bread... Although I haven't made bread in 25 years or so...Comment
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This mornings bakes.
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5 of 7 from this morning, a few were picked up and on the road to a thanksgiving already.
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Thanks for keeping this going Richard! I roused up my starter last night, and have a triple loaf batch of dough going today (1200g flour, etc). In fact, time to go stretch the dough... gonna try for baking tonight, to avoid cluttering up the kitchen tomorrow.Comment
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Thanks for this Richard Chrz! I have been studying hard on this! I have a 4 day starter going slowly -- doing regular feeding. Tomorrow I have to pull some out and discard. Seems wasteful to just send it down the pipes though. May just have to try something... Found a recipe for sour dough discard chocolate chip cookies!Comment
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I personally think you should build a starter for 3-5 weeks prior to baking with it, 4-7 days is not really going to get you a strong culture to bake with, (from my experience of building and testing starters), at least. My thoughts are just that, thoughts, not the "way". But, after a few weeks, you will only need to feed it once or twice a week at most, I only feed once a week now. -
Richard - I agree and don't. I do think you'll have a strong starter if you build for weeks, but mine was very active at 7 days. NOW... I have a proofer, so my seven days was entirely at 84F, 24/7 so the yeast was happy (temp wise) for the entire time, plus I fed it 2x a day according to the schedule above.
If someone had lower ambient temps for all or part of the week, they might get a very different starter at 7 days.
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I'm taking some new data from my cold fermentation schedule. Using a fireboard and keeping a probe in the dough, the counter, the refrigerator shelf, the ambient in a cold garage in wisconsin, where the refrigerator is. various shelf temps, etc... from start to bake. I need to get a bit more consistency in my data grabs, but, I hope to share more on how to utilize cold fermentation, with a bit of data to back it up.
I have removed the autolyze stage of bread and pizza making, working on a few other step reductions or changes of throught, at least.
Feel free to ask away.Comment
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rickgregory. my reasons are two, 1. definitely in cold fermentation over 50-70 hours, it has had enough time to build strong, so the "pre" of getting the flour activated is totally unnecessary, 2. I would rather make a slurry out of the levain and the water for my bake, and then add flour and salt. I currently think that getting the culture throughout the water, is more efficient at getting equal spread throughout the dough. again, this is just what I am currently testing out. -
I noticed this in my starter a while back and have moved it to my dough make. -
Yeah, I went to your method of making a slurry for the starter based on your earlier info but hadn't thought of doing it for the bake. And wow that's a long cold ferment. Is this basically a no knead dough or are you building strength before the ferment starts?
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To much goin on to process cept art from the Bread Master!Comment
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Nice job, as usual. The aroma in your house must be amazing.
You could make a fortune if you could make it portable. Candles, air fresheners... Household cleaners...Comment
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Super busy week/ day and what seems to be gaining speed.
18 pizza kits and 12 loaves ordered, baked 7 today, and they were leaving quick. Also had an order of 12 loaves for next week placed, and I have not opened up orders yet. Feeling pretty blessed. My wheelchair ramp broke in half while I was on it (thankfully I was heading down), and this weeks orders paid for my new ramp, which feels so cool to be able to have it covered right away. Here are a few from today. P.s. New ramp arrived over night, so cool!
Last edited by Richard Chrz; December 1, 2022, 07:32 PM.Comment
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Greygoose , it was too small of a ramp, and likely just too over abused, I knew it would happen in near future, my fault for letting it happen. I appreciate the kind words on my bakes and photos. I’m lucky to have the time to learn all of this, Food & photo’s, not to forget to mention a community of incredible friends fueling my learning.Last edited by Richard Chrz; December 1, 2022, 09:33 PM.
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