Welcome!


This is a membership forum. As a guest, you can click around a bit. View 3 pages for free.

[ Lost Username or Password | Pitmaster Club Information, | Join 30 Days Free | Contact Us ]

There are 2 page views remaining.

Announcement

Collapse

Meat-Up in Memphis 2020

Join us in Memphis for our Meat-Up! Space is limited to 400, secure your spot by booking early! Click here for details. (https://amazingribs.com/memphis2020)
See more
See less

How to make sourdough bread...

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts
  • Breadhead
    Banned Former Member
    • Jul 2014
    • 1

    Originally posted by RonB View Post
    Ray for more SD recipes, click on "Recipes" at the top of the linked recipe, then scroll down to "Bread" and click on that. Then Scoll down a bit and click on "Sourdough" for many more recipes. You can also convert many of the regular bread recipes at King Arthur to sourdough if you'd like, or bake them as posted. Most have ratings and comments on how good they were.
    RonB is correct... You can convert ANY bread recipe you find in a cookbook or online from a yeast recipe into a sourdough recipe very easily.

    All you do is eleminate the Dry Yeast and add some of your sourdough starter as a percentage of your flour and water.

    Keep the total weight of the flour and water exactly the same as the recipe was written. Remember your starter is 50% flour & 50% water.

    If the yeast recipe called for... A Ciabatta bread recipe:

    500 grams bread flour
    400 grams of water
    15 grams of olive oil
    10 grams of salt
    7 grams of Dry yeast (1-packet)

    To convert it to a sourdough Ciabatta bread recipe it would look like this:

    400 grams bread flour
    300 grams water
    200 grams sourdough starter
    15 grams olive oil
    10 grams of salt

    Just reduce the flour & water quantities and replace the exact amount with the flour & water in your starter. It's simple.πŸ‘
    The percentage of the flour and water you replace with your starter is very flexible. The more starter you use in the recipe the faster your dough will develop. The less starter you use the slower your dough will develop. Remember delayed fermentation dough tastes better.πŸ‘
    Last edited by Breadhead; August 21st, 2016, 11:19 PM.

    Comment

    • Potkettleblack
      Club Member
      • Jun 2016
      • 1835
      • Chicago, IL
      • Grill: Grilla Original / Weber Genesis EP-330
        Thermometers: Thermapen / iGrill 2 / Fireboard
        For Smoke: Chunks / Pellet Tube / Mo Pouch
        Sous Vide: Joule / Nomiku WiFi
        Disqus: Le Chef - (something something something)

      Mold on the side of the starter container. Easily scraped off and discarded. Problem?

      Comment


      • Breadhead
        Breadhead commented
        Editing a comment
        I would recommend pouring your starter into a cereal bowl without transferring the mold with it. Then wash/scrub your container clean and transfer your starter back into the clean container.

        If it becomes a reoccurring problem start a new starter. I will say in all of my years of making and using starters I've never had a mold problem. Are you keeping your container sealed at all times except when you're feeding it or using it? It DOES NOT need to breath air. It produces Co2.
        Last edited by Breadhead; August 21st, 2016, 11:25 PM.

      • chudzikb
        chudzikb commented
        Editing a comment
        I just did exactly the procedure you explained 2 days ago, "Bart" seems to be happier now.
    • Pequod
      Club Member
      • Apr 2016
      • 448
      • Crozet, VA
      • Gear
        • Komodo Kamado 23" Ultimate
        • Komodo Kamado 32" Big Bad
        • Medium Konro

      Click image for larger version

Name:	image.jpeg
Views:	21
Size:	2.35 MB
ID:	212052I

      Click image for larger version

Name:	image.jpeg
Views:	19
Size:	1.43 MB
ID:	212051


      Last weekend's loaf using Breadhead's 66% hydration pre-ferment recipe with 6g of starter. Didn't last long.

      Comment


      • Ray
        Ray commented
        Editing a comment
        Well done, @Pequod!! This looks awesome!
    • RonB
      Club Member
      • Apr 2016
      • 11449
      • Near Richmond VA
      • Weber Performer Deluxe
        SNS
        Pizza insert
        Rotisserie
        Smokenator 1000
        Cookshack Smokette Elite
        2 Thermapens
        Chefalarm
        Dot
        lots of probes.
        CyberQ

      Originally posted by Breadhead View Post

      Just reduce the flour & water quantities and replace the exact amount with the flour & water in your starter. It's simple.πŸ‘
      The percentage of the flour and water you replace with your starter is very flexible. The more starter you use in the recipe the faster your dough will develop. The less starter you use the slower your dough will develop. Remember delayed fermentation dough tastes better.πŸ‘
      OK Breadhead - I've been mulling over the idea of starting another starter again with the goal of producing a mild, (not bitter ), loaf. I have studied enough to know how to produce a mild vs tangy loaf using starter only. But I need to further than that. I want the flavor without the tang. So I am considering several approaches:
      1 - use a small amount of very fresh starter plus a small amount of yeast to speed up unrefrigerated fermentation.
      2 - use a small amount of very fresh starter for a long, unrefrigerated fermentation.
      3 - use a large amount of very fresh starter for a faster unrefrigerated fermentation.

      Do you think any of these could produce a very mild loaf that has the great flavor I am after?

      The paradox is that longer fermentation produces more flavor, but also more tang...
      Last edited by RonB; August 22nd, 2016, 06:53 AM.

      Comment

      • Breadhead
        Banned Former Member
        • Jul 2014
        • 1

        Pequod ...

        Oh my... The sourdough God's blessed that loaf of bread! There's a great reward for going low and slow with sourdough, just like in BBQ.πŸ˜‰

        The crumb is absolutely beautiful! Your final proofing was spot on. Had you waited 5 minutes longer to put that dough in the oven it would have been over proofed. I bet that loaf tasted outstanding. Great work my friend!!!

        You've graduated to another level of bread baking. You're no longer a beginner. That's Artisan bread baking my friend.πŸ‘Œ

        Comment


        • Pequod
          Pequod commented
          Editing a comment
          Thank you, Breadhead. I learned from the best!
      • Breadhead
        Banned Former Member
        • Jul 2014
        • 1

        Originally posted by RonB View Post

        OK Breadhead - I've been mulling over the idea of starting another starter again with the goal of producing a mild, (not bitter ), loaf. I have studied enough to know how to produce a mild vs tangy loaf using starter only. But I need to further than that. I want the flavor without the tang. So I am considering several approaches:
        1 - use a small amount of very fresh starter plus a small amount of yeast to speed up unrefrigerated fermentation.
        2 - use a small amount of very fresh starter for a long, unrefrigerated fermentation.
        3 - use a large amount of very fresh starter for a faster unrefrigerated fermentation.

        Do you think any of these could produce a very mild loaf that has the great flavor I am after?

        The paradox is that longer fermentation produces more flavor, but also more tang...
        Ron... The tang in your loaf comes DIRECTLY from the starter. If your starter is mild when you use it, extended fermentation won't increase the tang in your finished loaf at all. Extended fermentation has more to do with the flour in your dough, not the starter.

        The tanginess of your starter is manipulated by retarding one of the bacteria in your starter while greatly enhancing the conditions for the other to thrive. That's a slow process and requires refrigeration.

        To test this theory I would suggest you keep 2 starters. Use your current starter and after a dump & feed put it in 2 containers. Keep 1 on your counter top at room temperature and feed it daily. Then keep the other starter in your refrigerator and feed it every five days - give it a few weeks to develop. Before you use the refrigerated starter take it out of the fridge feed it and leave it out of the fridge overnight to bloom. Then mix your dough with it. Then feed it and put it back in the fridge.

        Then make 2 loaves of bread using both starter. You can make same day bread or make delayed fermentation loaves. 1 will be mild and 1 will be tangy.πŸ‘

        Try that exercise it will be a fun learning experience and it will make you a starter expert.πŸ‘

        Side note... Regarding the 3 options you listed above.

        1) Using commercial yeast in a sourdough recipe is a rookie move that would cause an uproar on a bread website.πŸ˜†
        2) I think this option would give you a great loaf of bread.πŸ‘
        3) This option will produce what I call grocery store sourdough bread. It's ok but there's no love in this loaf. It's pretty much a wham-bam thank you ma'am loaf. Great for learning technique though.
        Last edited by Breadhead; August 22nd, 2016, 08:40 AM.

        Comment


        • RonB
          RonB commented
          Editing a comment
          Thanx Breadhead . I haven't had a starter in several years, but I'm tempted to start another one so see if I can get a non-tangy batard. There is a pizza place the other side of town that uses sourdough for their pizza. It's not tangy, and suits my taste very well, so I do know that it can be done.

        • Breadhead
          Breadhead commented
          Editing a comment
          If you maintain your starter in about 70Β° to 80Β° ambient temperature and feed it daily... It will be very mild. I would be surprised if you would taste any tang at all. I published a sourdough pizza dough recipe a while ago that make a really good pizza crust. You can bake that pizza at 500Β° to 650Β°
      • Ray
        Ray
        Charter Member
        • Sep 2014
        • 222
        • Central IN
        • Ò€‹Green Mountain Davy Crockett pellet grill/smoker
          Weber Summit Gas grill
          Masterbuilt 30" electric smoker
          Maverick ET-733
          Thermapen
          ThemoPop thermometer
          Favorite beer: Fuller's ESB
          Favorite cheap beer: Old Chub or Robert the Bruce if they are ever on sale.
          Favorite wine: Cabernet Savignon, some Super Tuscans

        Breadhead So here's some more questions for you, and the forum at large. I started a natural yeast culture about four days ago. The first two days were active with the starter both rising and bubbling. But days three and four have been eerily quiet. No rising, no bubbling action. Is this normal? For how long do you continue the dumping and feeding process before you admit to yourself that this whole thing needs to be dumped and its time to start over? As always, I really value your comments and the benefit of your experience.

        Comment


        • MBMorgan
          MBMorgan commented
          Editing a comment
          Perfectly normal. Breadhead refers to it as "the stall". It'll normally last for 5-7 days, after which your starter will resume visible activity. Just keep dumping and feeding normally and all will be well.

        • Breadhead
          Breadhead commented
          Editing a comment
          +1^ on what Mbmorgan said.πŸ‘ You've got this all down pat. Feel free to dive in and help our fellow Breadhead's whenever you know the answer. I like that you're becoming confident.
      • Breadhead
        Banned Former Member
        • Jul 2014
        • 1

        Originally posted by Ray View Post
        Breadhead So here's some more questions for you, and the forum at large. I started a natural yeast culture about four days ago. The first two days were active with the starter both rising and bubbling. But days three and four have been eerily quiet. No rising, no bubbling action. Is this normal? For how long do you continue the dumping and feeding process before you admit to yourself that this whole thing needs to be dumped and its time to start over? As always, I really value your comments and the benefit of your experience.
        Ray... That is a VERY common statement/question from a newbie that is trying to make their very first starter. The NORMAL reaction, dump it after 5 to 7 days, and admitting defeat is the very reason there is a mith that making a starter is so, so difficult and very technical. If you get on most bread website's, those that don't know what they are talking about will tell you to add unpeeled apples slices and all kinds of really counter productive stuff.

        Heres the facts and nothing but the facts, so help me God.

        You new sourdough culture is right on track. What you describe is exactly what I described would happen to your culture on day 3 or 4 early in this thread. Your starter is in the STALL.

        On day 2 or 3 your culture will fully bloom making you think woohoo, I did it!!! But... It's faking you out. If you had tried the float test at that time your starter would have sunk like lead. So you did your very first dump and feed and your culture appeared to die on you.😑 Again... It's faking you out. It's still very active underneath the surface, it has just changed missions. The 2 bacteria are now battling for position in the culture and killing any foreign yeast. They will fight that battle for about 5 to 7 days. There will be no bubbles during that battle. Then after that battle is won the bacteria in your culture will revert to what they normally do, eating and producing Co2 and alcohol and all of a sudden you will have a very bubbly, active and healthy sourdough starter that will pass the float test.

        Patience grasshopper... Stay the course. Keep dumping & feeding daily. Your starter build is right on course.πŸ‘

        Comment


        • Ray
          Ray commented
          Editing a comment
          Message(s) received from you and Mbmorgan! Will stay the course..and as ever, many thanks.

        • chudzikb
          chudzikb commented
          Editing a comment
          Time, and patience, that is all it needs, or maybe a stern warning or two, just for good measure?
      • Potkettleblack
        Club Member
        • Jun 2016
        • 1835
        • Chicago, IL
        • Grill: Grilla Original / Weber Genesis EP-330
          Thermometers: Thermapen / iGrill 2 / Fireboard
          For Smoke: Chunks / Pellet Tube / Mo Pouch
          Sous Vide: Joule / Nomiku WiFi
          Disqus: Le Chef - (something something something)

        Alain Levain moved from one cambro to the other yesterday. More fuzzy growing around the rim of original cambro, so I scraped the mold off, being very careful to not drop any into Alain. Then poured into the other cambro. He's looking a lot better last two days, and actually floated for a second before a big bubble burst and then he sank slowly. This weekend, pretty sure I'm gonna actually bake a bread.

        Comment

        • MBMorgan
          Club Member
          • Sep 2015
          • 5802
          • Colorado
          • > Weber Genesis EP-330
            > Grilla Grills Original Grilla (OG) pellet smoker
            > Pit Barrel Cooker (gone to a new home)
            > WeberQ 2000 (on "loan" to a relative)
            > Old Smokey Electric (for chickens mostly - when it's too nasty out
            to fiddle with a more capable cooker)
            > Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
            > Thermoworks Smoke
            > 3 Thermoworks Chef Alarms
            > Thermoworks Thermapen
            > Thermoworks IR-GUN-S
            > Anova sous vide circulator
            > Searzall torch
            > BBQ Guru Rib Ring

            > Favorite Beer: Guinness Extra Stout, Fat Tire, Anchor Steam, or Alaskan Amber
            > Favorite Wine: Klinker Brick Old Ghost Zinfandel or Matetic Corralillo Winemaker's Blend
            > Favorite Whiskey: Balvenie Double Wood Scotch or Jameson Irish

          First delayed fermentation experiment:

          If I were to give this loaf a name, I would call it "Cathy Rigby" ... not for the famous gymnast but for my old friend Jack's favorite little pig, Cathy Rigby. That little piglet developed an escape technique that involved a running leap to hook it's front legs over the second rail of its pen followed by an acrobatic back flip to freedom (hence the piglet's name). Unfortunately, unlike the original human Cathy Rigby, the porcine version always ended in a face plant. This will make sense shortly ...

          I used Breadhead 's recipe for simple sourdough:

          600 grams of flour
          400 grams of water
          12 grams of salt

          For delayed fermentation purposes, that translated into the following measurements:

          590 grams bread flour
          20 grams sourdough starter
          390 grams water
          12 grams salt

          I followed Chef Jacob's process (modified for delayed fermentation) from his video:

          Day 1
          1. Float test - passed
          2. Mix water, starter, and flour into a shaggy mass then autolyse for roughly 45 minutes - done
          3. Salt - incorporated during slap and fold (too messy, I'll do this differently next time) - done
          4. Slap and fold until the dough is cohesive and passes the window pane gluten structure test - done
          5. Stretch and fold (lightly floured) a total of three times with a covered 10 min. bench rest after each - done
          6. Form the loaf and place in a plastic-covered glass bowl for fermentation - done
          7. Delayed fermentation - bowl and loaf put into refrigerator for 20 - 22 hours - done

          Day 2
          8. Released the dough from the bowl using bowl scraper. It was amazingly smooth and elastic
          9. Stretch and fold 2 times (the first S&F was perfect; the second, the dough was hard and tough (hello gluten)
          10. Tension pulls - multiple times (still fighting the hard and tough dough)
          11. Bench rest - approximately 20 minutes, covered. The dough relaxed just a tiny bit.
          12. More tension pulls followed by rounding the dough one more time.
          13. Placed dough seam side up into floured (1/2 BF + 1/2 white rice) banneton then lightly floured the seam side
          14. Proofed at 85 deg. until 1.5x original volume ... approx. 2 hours
          15. Poke test - passed
          ==> Here comes the Cathy Rigby part:
          16. The dough released perfectly from the floured and linen-lined banneton ... but when I attempted to place the dough into the 500 deg. DO, it stuck to my hand, did a half flip and landed top-down (note to self, flour both hands next time!)
          17. Managed to upright the loaf in the DO using a couple of fish spatulas then docked it (it was a little flatter than normal)
          18. Baked normally and let it cool for more than 2 hours before cutting.

          The results:

          Better than expected given the awkward gymnastics involved in getting the loaf into the DO. Taste was good but there was no sourdough tartness ... zip ... zero ... zilch. The dough was obviously under-proofed but, because I was most interested in the delayed fermentation's effect on its flavor, I'm not too worried about it and will let it proof longer next time.

          Obviously, my post delayed-fermentation process needs to be tweaked a bit and I would appreciate any suggestions.

          And now, to prove that all of the above really happened, here are the pics (but no list of obscenities used during the gymnastics phase):

          Click image for larger version

Name:	Loaf 3 Delayed Fermentation.jpg
Views:	23
Size:	2.30 MB
ID:	212597

          Click image for larger version

Name:	Loaf 3 Delayed Fermentation Sliced.jpg
Views:	19
Size:	1.80 MB
ID:	212598 ​​​​​​​

          Comment


          • MBMorgan
            MBMorgan commented
            Editing a comment
            Potkettleblack - you might be right. I followed Breadhead 's most recent recipe (gotta start somewhere). Also, the starter is fed daily at room temp so it's pretty mild to start with.

          • Pequod
            Pequod commented
            Editing a comment
            I used only 6 grams of starter in my recent 1 kilo loaf and worked great. See pics just a few posts above.

          • Breadhead
            Breadhead commented
            Editing a comment
            Potkettleblack ... 20 grams of starter for this type of loaf is a lot. 1% of the weight of the flour is good enough. 6 grams of starter would have been just fine. Pequod make that loaf recently.πŸ‘ The intent is to slow the process down as much as possible to allow the flour to fully develop.
            Last edited by Breadhead; August 23rd, 2016, 02:27 PM.
        • Breadhead
          Banned Former Member
          • Jul 2014
          • 1

          Mbmorgan ... That was a fun read.πŸ˜†

          You Sir are a fast learner. I'm impressed that you've learned so much so quick. Most beginning Breadhead's won't attempt a low starter content delayed fermentation loaf after only baking a few of loaves.

          1 thing I can tell you for sure... That dough was not under proofed. You say it passed the poke test, that was my first clue. Those big holes in the middle of the crumb was my second clue. The gasses that form the holes in your dough will get bigger and bigger after they've reached perfect proofing. Your dough was over proofed, not under proofed. Doing the reshaping after the refrigerated bulk fermentation process condensed some of the big holes, not all of them obviously.

          Question? Where did you get the instruction to place your finished dough into a plastic wrapped glass container to put it in the refrigerator for BULK delayed fermentation for 20/22 hours and then reshape it after taking it out of the fridge? I'm not questioning the length of time at all. It's bulk fermentation, at that step, and then reshaping it that I'm questioning.

          On your next delayed fermentation loaf try this. Do everything exactly as you described on Day 1 (1-5) above right up until the bulk fermentation in the fridge step.

          After the the stretch and folds and the final shaping with a couple of tension tugs so it's as tight as you can get it without tearing the outer skin... Put it in your banneton for the delayed fermentation. There is no need to reshape the dough after your delayed fermentation at all.

          Take your dough out of the fridge 2 hours before you want to bake it. Start preheating your oven 30 minutes after you take your dough out of the fridge. Start doing the poke test 1 hour after it comes out of the fridge. It probably won't be ready to bake after just 60 minutes but I like to know where it's at anyway. You've only got about a 15 minute window for maintaining perfect proofing when your ambient temp is between 70 and 80 degrees.

          Bake it as soon as it passes the poke test.πŸ‘

          I think eliminating that bulk fermentation after your dough is fully developed will give you a much easier and better loaf.πŸ‘
          Last edited by Breadhead; August 25th, 2016, 09:27 AM.

          Comment

          • MBMorgan
            Club Member
            • Sep 2015
            • 5802
            • Colorado
            • > Weber Genesis EP-330
              > Grilla Grills Original Grilla (OG) pellet smoker
              > Pit Barrel Cooker (gone to a new home)
              > WeberQ 2000 (on "loan" to a relative)
              > Old Smokey Electric (for chickens mostly - when it's too nasty out
              to fiddle with a more capable cooker)
              > Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
              > Thermoworks Smoke
              > 3 Thermoworks Chef Alarms
              > Thermoworks Thermapen
              > Thermoworks IR-GUN-S
              > Anova sous vide circulator
              > Searzall torch
              > BBQ Guru Rib Ring

              > Favorite Beer: Guinness Extra Stout, Fat Tire, Anchor Steam, or Alaskan Amber
              > Favorite Wine: Klinker Brick Old Ghost Zinfandel or Matetic Corralillo Winemaker's Blend
              > Favorite Whiskey: Balvenie Double Wood Scotch or Jameson Irish

            Originally posted by Breadhead View Post
            MbmorganQuestion? Where did you get the instruction to place your finished dough into a plastic wrapped glass container to put it in the refrigerator for BULK delayed fermentation for 20/22 hours and then reshape it after taking it out of the fridge? I'm not questioning the length of time at all. It's bulk fermentation, at that step, and then reshaping it that I'm questioning.
            Thanks for the feedback! In answer to your question, I wasn't able to find any what-do-you-do-when-it-comes-out-of-the-cold instructions or procedures anywhere ... so I winged it and just resumed Chef Jacob's process from where I left off on day 1. Clearly that wasn't the way to do things. I even warned my wife that this one is likely to be an ugly baby ... but I had to get a feel for the delayed fermented bread flavor profile. I'll take your advice next time for sure...

            FYI, the crumb had a sort of dense spongy texture that I figured must be due either to under proofing or to physical damage from me having dropped the poor thing onto its head in the DO. After what you've had to say, I'll change my story and blame it on a bad landing.

            Thanks again!

            Comment


            • Breadhead
              Breadhead commented
              Editing a comment
              That stuff happens to all of us from time to time. Usually you can blame it on lack of concentration. Mbmorgan composed a check list that I thought was brilliant. You should ask him to share it you.πŸ‘

            • scottranda
              scottranda commented
              Editing a comment
              Mbmorgan I'd love that checklist!

            • MBMorgan
              MBMorgan commented
              Editing a comment
              scottranda - I'll clean it up a bit and get it to you. It's currently a MS Word document (.docx) but I can reformat it if you'd prefer. Just let me know via PM.
          • Breadhead
            Banned Former Member
            • Jul 2014
            • 1

            Indoor bread baking today. I'm taking this loaf to a young (26 y/o) guy I met at the dog park. There's a group of us guys that meet every night at our favorite dog park, not really a dog park, but we made it one.πŸ˜‰ It's a unique group of guys. They all love my BBQ stories and are lurking on AR as non members now. Soon to join on the 90 day free trial.πŸ‘ Plus... 3 of us are Breadhead's.πŸ˜†

            This young guy has a bull dog/Labrador mix that is a cool dog. He got the retriever instinct from the lab as did my Labradoodle. So they've become ball retrieving buddies. The young guy is an entrepreneur that owns a sunglass company named DIFF. He launched his business online and recently sold Nordstrom's nationwide, all stores.

            Last Night at our evening meet up he saw a loaf of sourdough bread I brought for another guy. He asked if I would bake a loaf form him, I said sure. Last night I mixed up this dough...

            550 grams bread flour
            100 grams sourdough starter
            380 grams water
            12 grams salt

            a 70% hydration loaf.

            I developed the dough up to the final shaping step, put it in the banneton overnight and baked it this afternoon in my convection oven. I'll give it to him the evening. He said he loves, loves, loves sourdough bread. I think I might have a new student. He asked how I learned it? I said it's easy to learn. Once you figure it out.πŸ˜‰

            Attached Files

            Comment

            • RonB
              Club Member
              • Apr 2016
              • 11449
              • Near Richmond VA
              • Weber Performer Deluxe
                SNS
                Pizza insert
                Rotisserie
                Smokenator 1000
                Cookshack Smokette Elite
                2 Thermapens
                Chefalarm
                Dot
                lots of probes.
                CyberQ

              I haven't messed with sourdough for a while, but from what I remember, the tangy microbes prefer a colder environment. I suggest keeping your starter in the refrigerator. I don't remember the details, but I'm sure Breadhead does...

              Comment

              • Breadhead
                Banned Former Member
                • Jul 2014
                • 1

                You are exactly right RonB ... When you put your starter in the refrigerator 1 type of the bacteria thrives in the cold and the other goes dormant. The one that thrives is the one that produces that tangy flavor. If you leave it at room temperature they both thrive and that makes the starter very mild.

                Some sourdough bread makers maintain both types of starters. Sandwich bread is better with a mild sourdough and a relatively soft crust. Dinner bread needs to be more tangy and have a harder crust. The great part is... It's the bakers choice of how he wants to make it.πŸ‘

                Comment

                Announcement

                Collapse

                Meat-Up in Memphis 2020

                Join us in Memphis for our Meat-Up! Space is limited to 400, secure your spot by booking early! Click here for details. (https://amazingribs.com/memphis2020)
                See more
                See less
                Working...
                X
                Meat-Up in Memphis

                T-Shirts & More T-Shirts & More
                Order men's and women's T-Shirts, Sweatshirts, Aprons, Mugs, Caps, Tote Bags, Flasks, and more, all imprinted with the Pitmaster Club logo. There's even a spiral bound journal where you can make notes on your cooks.

                Cool Embroidered Shirt Cool Embroidered Shirt
                This beautifully embroidered shirt is the same one Meathead wears in public and on TV. It's wash and wear and doesn't need ironing (really!), but it is a soft cottonlike feel. Choice of four colors and both men's and women's.

                Click here for more info.

                Support ARC

                Many merchants pay us a small referral fee when you click our links and purchase from them. On Amazon it works on everything from grills to diapers, they never tell us what you bought, and it has zero impact on the price you pay, but has a major impact on our ability to improve this site! And remember, we only recommend products we love. If you like AmazingRibs.com, please save this link and use it every time you go to Amazon.

                https://tinyurl.com/amazingribs

                BBQ Stars

                Spotlight

                These are not ads or paid placements. These Are Some Of Our Favorite Tools And Toys.

                These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

                Use our links when you buy things

                Many merchants pay us a small referral fee when you click our links and purchase from them. On Amazon it works on everything from grills to diapers, they never tell us what you bought, it has zero impact on the price you pay, but has a major impact on our ability to improve this site! If you like AmazingRibs.com, please save this link and use it every time you go to Amazon

                https://tinyurl.com/amazingribs

                 


                Placeholder

                Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

                Click here to see our list of Gold Medal Gifts


                Digital Thermometers Are Your Most Valuable Tool And Here's A Great Buy!

                maverick PT55 thermometer

                A good digital thermometer keeps you from serving dry overcooked food or dangerously undercooked food. They are much faster and much more accurate than dial thermometers. YOU NEED ONE!

                Click here for more info on the Maverick PT-55 Waterproof Instant-Read Thermometer Review shown above. It may be the best value in a thermometer out there


                If you have a Weber Kettle, you need the Slow 'N' Sear

                slow n sear

                The Slow 'N' Sear turns your grill into a first class smoker and also creates an extremely hot sear zone you can use to create steakhouse steaks.

                Click here for our article on this breakthrough tool


                Bring The Heat With Broil King Signet's Dual Tube Burners

                the good one grill

                The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood. Broil King's proprietary, dual-tube burners get hot fast and are able to achieve high, searing temps that rival most comparatively priced gas grills. The quality cast aluminum housing carries a Limited Lifetime Warranty.

                Click here to read our complete review


                The Good-One Is A Superb Grill And A Superb Smoker All In One

                the good one grill

                The Good-One Open Range is a charcoal grill with an offset smoke chamber attached. It is dramatically different from a traditional offset smoker. The grill sits low in front and doubles as a firebox for the smoke chamber which is spliced on above and behind so it can work like a horizontal offset smoker only better. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

                Click here to read our complete review


                Pit Barrel Cooker Smoker

                Griddle And Deep Fryer All In One

                The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, and home fries. Or pancakes, fajitas, grilled cheese, you name it. Why stink up the house deep frying and spatter all over? Do your fried chicken and calamari outside. Blackstone's Rangetop Combo With Deep Fryer does it all. Plus it has a built in cutting board, garbage bag holder, and paper towel holder. An additional work table on the left side provides plenty of counter space.

                Click here to read our detailed review and to order


                Pit Barrel Cooker Smoker

                The Pit Barrel Cooker May Be Too Easy

                The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers in the hardware stores because temperature control is so much easier. Best of all, it is only $299 delivered to your door!

                Click here to read our detailed review and the raves from people who own them


                The Undisputed Champion!

                thermapen

                The Thermoworks Thermapen MK4 is considered by the pros, and our team, to be the single best instant read thermometer. Don't accept cheap substitutes.  Click here to read our test results and comprehensive review and why it won our Platinum Medal .


                Compact Powerful Sear Machine For Your Next Tailgater

                Placeholder

                Char-Broil's Grill2Go x200 is a super-portable, fun little sizzler made of heavy, rust-proof cast aluminum. The lid snaps shut. Grab the handle and you're off to the party! Char-Broil's TRU-Infrared design produces searing heat while reducing fuel consumption. A 16 ounce LP gas canister is enough to keep you flipping burgers for hours.

                Click here to read our detailed review and to order


                The Cool Kettle With The Hinged Hood We Always Wanted

                NK-22-Ck Grill

                Their NK22CK-C Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It's hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the NK22CK-C a viable alternative.

                Click here for more about what makes this grill special


                Placeholder

                G&F Suede Welder's Gloves

                Heat Resistant Gloves With Extra Long Sleeves Hold The Hot Stuff

                If you're using oven mitts at the grill, it's time to trade up. Say hello to these suede welder's gloves. They're heat resistant enough to handle hot grill grates, and flexible enough to handle tongs. The extra long sleeves even let you reach deep into the firebox to move hot logs without getting burned. Our Fave.

                Click here to read our detailed review

                Click here to order from Amazon


                GrillGrates Take Gas Grills To The Infrared Zone

                grill grates

                GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, keep small foods from committing suicide, kill hotspots, are easier to clean, flip over to make a fine griddle, and can be easily removed and moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke to whatever is above. Every gas grill needs them.

                Click here for more about what makes these grates so special


                kareubequ bbq smoker

                Our Favorite Backyard Smoker

                The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.

                Click here for our review of this superb smoker


                Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

                masterbuilt gas smoker

                The First Propane Smoker With A Thermostat Makes This Baby Foolproof

                Set ThermoTemp's dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin'.

                Click here to read our detailed review


                Professional Steakhouse Knife Set

                masterbuilt gas smoker

                Our founder, Meathead, wanted the same steak knives used by steakhouses such as Peter Luger, Smith & Wollensky, Morton's, Kobe Club, Palm, and many others. So he located the manufacturer and had them stamp our name on some. They boast pointed, temper-ground, serrated, high-carbon stainless-steel, half-tang blades with excellent cutting edge ability. The beefy hardwood handle provides a comfortable grip secured by three hefty rivets. He has machine washed his more than 100 times. They have never rusted and they stay shiny without polishing. Please note that we do not make, sell, or distribute these knives, they just engrave them with our name.

                Click here to read our detailed review and to order


                PK 360 grill

                Is This Superb Charcoal Grill A Kamado Killer?

                The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it's easy to set up for two zone cooking with more control than single vent Kamado grills. It is much easier to set up for 2-zone cooking than any round kamado. Beautifully designed and completely portable. Meathead says it is his preferrred grill.

                Click here to read our detailed review of the PK 360

                Click here to order it direct from PK and get a special deal for AmazingRibs.com readers only


                Fireboard: The Ultimate Top Of The Line BBQ Thermometer

                fireboard bbq thermometer

                With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.

                Click here to read our detailed review


                Finally, A Great Portable Pellet Smoker

                Green Mountain Davey Crockett Grill

                Green Mountain's portable Davy Crockett Pellet Smoker is one mean tailgating and picnic machine. But it's also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Davy Crocket from your smart phone or laptop.

                Click here to read our detailed review and to order