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! Save $100 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
  • Willy
    Charter Member
    • Apr 2015
    • 1766
    • High Desert of the Great Southwest

    Pequod I am most interested in the acidity level of my starter; I do like a good tang in my sour dough. What does your starter do in this regard and how do you store it (temperature)?

    Comment


    • Thunder77
      Thunder77 commented
      Editing a comment
      Willy, have you tried an overnight preferment? I have found that my 50/50 starter used in a preferment yields a good acidity.
  • Pequod
    Club Member
    • Apr 2016
    • 393
    • Fairfax Station, Virginia
    • Gear
      • Komodo Kamado 23" Ultimate
      • Komodo Kamado 32" Big Bad
      • Medium Konro

    Originally posted by Willy View Post
    Pequod I am most interested in the acidity level of my starter; I do like a good tang in my sour dough. What does your starter do in this regard and how do you store it (temperature)?
    I prefer a milder flavor. I know it's there. I know it's sourdough, but not strongly tangy. I store my starter in the fridge during the week, and then take it out 2-3 days before I'm going to use it and keep at room temp, feeding daily. The first feeding retains a lot of the fridge starter, replacing about 50%, and then subsequent, daily feedings replace about 90%. Since I like a milder flavor, I favor the Chad Robertson Tartine Bread approach, which Forkish also uses, which is to use a "young" starter. By "young" they mean one that was fed 6-8 hours ago and has just barely passed the float test.

    For a tangier flavor, you can still use the Forkish bread formulas, but maintain your starter differently. Colder temps favor acetic acid for more tang.

    Comment

    • Willy
      Charter Member
      • Apr 2015
      • 1766
      • High Desert of the Great Southwest

      Pequod. Did you ever make a loaf with starter "fresh" from the fridge? I kept my starter in the fridge for 2-3 months and made loaves with it fresh out of the fridge. The yeast did fine, but the bacteria seemed to suffer a lot and I lost almost all of the tang I love in a sourdough.

      Comment


      • Pequod
        Pequod commented
        Editing a comment
        No I haven't. I usually nurse it back to health with some feedings before use. On another forum I've seen someone keep their starter in a wine fridge, which keeps temps in the 50'ish range (I think). Haven't investigated it further, but might be a happy medium?

      • Willy
        Willy commented
        Editing a comment
        Pequod Mine is in a wine cooler now. It's not yet two weeks old, but it has a nice tang at present and it made a very tasty loaf on Thursday. I hope that doesn't change over time. My "fridged" starter went from good to no tang over a couple of months.

      • Pequod
        Pequod commented
        Editing a comment
        Cool! (Pun intended) You'll have to keep us up to date on that. Be interested to know how it works over time.
    • scottranda
      Charter Member
      • May 2015
      • 1408
      • Charlotte, NC

      70% hydration. Preferment. With semolina flour (15%). So good!
      Attached Files

      Comment


      • Thunder77
        Thunder77 commented
        Editing a comment
        That is artistry right there! 👍

      • scottranda
        scottranda commented
        Editing a comment
        Thx jgjeske1 !

      • Willy
        Willy commented
        Editing a comment
        Beautimous!
    • RonB
      Club Member
      • Apr 2016
      • 10640
      • Near Richmond VA
      • Weber Performer Deluxe
        SNS
        Pizza insert
        Rotisserie
        Smokenator 1000
        Cookshack Smokette Elite
        2 Thermapens
        Chefalarm
        Dot
        lots of probes.
        CyberQ

      That's a really good looking boule scottranda

      Comment

    • MBMorgan
      Club Member
      • Sep 2015
      • 5576
      • 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

      As promised a few days ago, I baked exactly the same bread (Forkish's White Bread with Poolish) as in post #578 but this time in the new bread cloche that I received for Christmas. The results were pretty good. The crust was crisp ... but not quite as thin (or as crisp) as it was when baked in the new 5 qt. Lodge L8DD3 Cast Iron Double Dutch Oven (inverted with the skillet on bottom). The crumb was light, airy, and very moist. Once again, oven spring was quite good but the loaf failed to split along the seam. The cloche is larger in diameter than the 5 qt. DO and the somewhat "sloppy" high hydration dough was able to spread out more laterally than vertically.

      The bottom line: La Cloche is very effective. It is lighter than CI ... but it's also more fragile and requires some special considerations that CI doesn't. I'll use it again ... most likely for lower hydration bread that won't try to spread out quite so much ... but the new 5 qt. CI DO remains my favorite.

      Click image for larger version

Name:	Loaf 20170112-1.jpg
Views:	10
Size:	2.29 MB
ID:	262937

      Click image for larger version

Name:	Loaf 20170112-2.jpg
Views:	9
Size:	2.09 MB
ID:	262938

      Comment


      • lonnie mac
        lonnie mac commented
        Editing a comment
        Dang nice looking though! I'm new to this baking thread. Kept up with it for a while, but not new to sourdough. I too find my La Cloche a bit different than my CI. Guess I have just made too many batches in the CI.
    • RonB
      Club Member
      • Apr 2016
      • 10640
      • Near Richmond VA
      • Weber Performer Deluxe
        SNS
        Pizza insert
        Rotisserie
        Smokenator 1000
        Cookshack Smokette Elite
        2 Thermapens
        Chefalarm
        Dot
        lots of probes.
        CyberQ

      That's a great lookin' boule regardless of how it was baked.

      Comment


      • MBMorgan
        MBMorgan commented
        Editing a comment
        Thanks, Ron!
    • Bumper
      Former Member
      • Dec 2016
      • 32
      • Canberra, Australia

      Some of my bakes using Ken Forkish's Flour Yeast Salt Water recipes. Sourdough, pulled pork pizzas etc and my sourdough starter made from grated apple mix ala Paul Hollywood's Bake
      Click image for larger version

Name:	IMG_1145[1].JPG
Views:	9
Size:	4.40 MB
ID:	263048Click image for larger version

Name:	IMG_1174[1].JPG
Views:	9
Size:	3.44 MB
ID:	263049Click image for larger version

Name:	IMG_1135[1].JPG
Views:	9
Size:	4.16 MB
ID:	263050Click image for larger version

Name:	IMG_1132[1].JPG
Views:	9
Size:	3.15 MB
ID:	263051Click image for larger version

Name:	IMG_1285[1].JPG
Views:	9
Size:	3.45 MB
ID:	263047

      Comment

      • RonB
        Club Member
        • Apr 2016
        • 10640
        • Near Richmond VA
        • Weber Performer Deluxe
          SNS
          Pizza insert
          Rotisserie
          Smokenator 1000
          Cookshack Smokette Elite
          2 Thermapens
          Chefalarm
          Dot
          lots of probes.
          CyberQ

        That's some great lookin' bread Bumper .

        Comment

        • Bumper
          Former Member
          • Dec 2016
          • 32
          • Canberra, Australia

          Originally posted by RonB View Post
          That's some great lookin' bread Bumper .
          Thanks Ron. Next on my list is a sourdough Rye. Haven't done one yet but love the rye flavours, and it will go gangbusters on a rubens with short rib pastrami.

          Comment


          • Potkettleblack
            Potkettleblack commented
            Editing a comment
            Field blend 2 out of Forkish might scratch that itch.
        • MBMorgan
          Club Member
          • Sep 2015
          • 5576
          • 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

          "Do you like your crust better with your Dutch oven skillet combo? How does it compare?"

          scottranda - I've tried 3 different baking vessels: a 7 qt. CI DO, a 5 qt. CI DO/skillet combo, and a ceramic bread cloche.

          So far, I like the 5 qt. combo best (inverted with the skillet on the bottom). Its more compact shape helps control the size and shape of the boule. The crust seems thinner and more crisp than that produced by the other two. I think it's because, being smaller (less volume), there is more steam per cubic inch during the initial 30 minutes in the oven. More steam = better crust.

          The cloche comes in second. It's diameter is significantly greater than the 5 qt. DO and the high-hydration dough that I'm fond of has a tendency to spread out laterally at the expense of vertical development. The crust (so far) seems to be only a little thicker and a little less crisp than crust from the 5 qt. combo.

          The 7 qt. DO comes in a distant third. Like the cloche, its large diameter lets high-hydration dough spread out too much and its much greater volume means less steam per cubic inch while baking covered. Basically, I've retired the 7 qt. DO from baking duties.

          I'm going to stick primarily with the 5 qt. combo from now on and see if the pattern of better bread continues.

          Comment


          • scottranda
            scottranda commented
            Editing a comment
            Really interesting. I want to try the CI combo. I really want better crust. My crust is average

          • scottranda
            scottranda commented
            Editing a comment
            Do you spray your dough with water when you put the boule in the combo?

          • MBMorgan
            MBMorgan commented
            Editing a comment
            scottranda - Nope ... no spritzing, spraying, or anything else to add moisture. Doesn't seem necessary.
        • scottranda
          Charter Member
          • May 2015
          • 1408
          • Charlotte, NC

          Mbmorgan I'm thinking I need to figure out better crust. I use SS bowl inverted over pizza stone. Both preheated. I spray dough generously right before I put bowl on top. Bake for 20 min with bowl @500, then bake another 7-10 min without bowl @450. Any longer, I am running rusk of burning my bread. Should I steam with bowl for 30 min for better crust?

          Comment


          • MBMorgan
            MBMorgan commented
            Editing a comment
            Lately, I've been following Forkish's procedure. Bake covered at 475 for 30 minutes then uncovered (still at 475) for 15 to 25 minutes until the color is right. I wonder if the additional thermal mass that CI has something to do with better ... or at least different ... crust development?

          • scottranda
            scottranda commented
            Editing a comment
            I need to try CI combo. Have to convince wife to allow me to buy it 😬😎

          • MBMorgan
            MBMorgan commented
            Editing a comment
        • Willy
          Charter Member
          • Apr 2015
          • 1766
          • High Desert of the Great Southwest

          FWIW, my crust is always superb (maybe I've never eaten a really good crust?)--very crisp and "shattering". I use a fairly thick, high quality, SS bowl with a pizza stone. I do spray the loaf once it's in the oven (but nowhere else), right before topping with the bowl. I do 20 or 25 minutes covered at 500°F, then turn the oven down to 425°F for the remaining 30-35-ish minutes (I bake to color). The crust is the most reliable feature of my loaves. My gut tells me the thermal mass of the cover isn't too important--which is not to say that a foil cover would work the same--and my loaf never spreads out wide enough to contact the sides of the bowl.

          Comment

          • scottranda
            Charter Member
            • May 2015
            • 1408
            • Charlotte, NC

            My crust is ok. I have a very sturdy SS bowl and spray dough with water right before I put bowl on top. I think I need to increase my time under the bowl, then reduce temp and increase time without the bowl.

            Sometimes my dough hits the sides of the SS bowl, but I learned it doesn't affect it much, other than burning the dough touching (only). So, you just cut off that very small part. It doesn't affect the oven spring at all.

            Comment


            • Willy
              Willy commented
              Editing a comment
              Gotta just keep experimenting! I've got a REAL unusual loaf in process--actually looking shaky right now. I report later today or tomorrow.
          • MBMorgan
            Club Member
            • Sep 2015
            • 5576
            • 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 Willy View Post
            My gut tells me the thermal mass of the cover isn't too important--which is not to say that a foil cover would work the same--and my loaf never spreads out wide enough to contact the sides of the bowl.
            You're right about thermal mass not being too important ... but only once the bowl temp and that of the air inside the bowl have equilibrated with the oven temp. I like the CI cover because I find that it can take me one or two (or more) minutes to wrestle a high hydration boule off the work surface and into the CI DO base ... all while the CI cover is sitting out cooling very slowly thanks to its high thermal mass.

            Comment

            Announcement

            Collapse

            Meat-Up in Memphis 2020

            Join us in Memphis for our Meat-Up! Save $100 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 Swiss Army Knife Of Thermometers

            Placeholder

            The smart folks at ThermoWorks have finally done it: The Swiss Army Knife of thermometers, two in one. Start with the industry standard food thermometer, the Thermapen MK4, (Platinum Medal winner) truly instant (2 to 3 seconds) precise (+ or – 0.7°F). Then they built in an infrared thermometer ideal for measuring the temps of pizza stones, griddles, and frying pans (also great for finding leaks around doors and windows in your house).

            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