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How to make sourdough bread...

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  • MBMorgan
    commented on 's reply
    I rationalize throwing out the discard by thinking of it as nothing more than spent fuel. I like your approach better ... nice goin'!

  • Richard Chrz
    commented on 's reply
    Yum!

  • RickyBobby
    replied
    So, Iโ€™ve been struggling with my discard. There are many options to actually use it, but honestly, I usually just pitch it because I donโ€™t have the time. I grew my starter about 3 times because I sent some off to my mom an brother. Since I had more than my normal discard, I decided to try Sourdough Cinnamon Rolls........ very Jenny Craig in case you were wondering........ ๐Ÿคฃ

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  • MBMorgan
    commented on 's reply
    Very nice!

  • SheilaAnn
    commented on 's reply
    ๐Ÿ‘๐Ÿผ๐Ÿ‘๐Ÿผ๐Ÿ‘๐Ÿผ

  • Mark V
    commented on 's reply
    I have made that bread a few times with good results. There are articles online about how to control sourness. I would have liked to have seen Richard's comments on this though,
    I am sure you got a great, thorough explanation and sounds like you have solved the issue.

  • Mark V
    replied
    Baked a sourdough loaf with turmeric and onions today. Good combination, will do this one again sometime.

    Click image for larger version

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  • RonB
    commented on 's reply
    OK gentlemen - I have settled down now. I'm not gonna start another levian now. Getting a non-sour sourdough defeated me, and I hate to lose. I may do it in the future since I have Forkish's book, but I don't really need to do it.

    Richard Chrz & rickgregory

  • scottranda
    commented on 's reply
    treesmacker I forgot! Sorry!! Theyโ€™re all diced up and Iโ€™ll be making croutons tomorrow!

  • Thunder77
    commented on 's reply
    Nice!

  • rickgregory
    replied
    Originally posted by RonB View Post
    OK bakers, has anyone tried the Forkish's double fed sweet levian? The reason I ask is that I have the bitter gene and anything sour or bitter tastes bad to me. I know that it's possible to bake sourdough that isn't sour, but I have had no luck reaching that goal despite trying everything I have seen on the 'net. I swore to myself that I wouldn't mess with sourdough again, but if anyone has successfully baked some non-sour sourdough, I'd appreciate some info on how you did it..
    So... first off, I don't view sourdough as inherently superior to straight doughs. If you like using regular yeast like SAF Red, use it.

    Second, if you like the flavors of sourdough when they're not overtly sour, do this:
    1. Take a good, healthy starter. Does it smell to acidic to you? If no, bake with it and see if you like the result.
    2. If #1 is a yes or if the loaf was a little too sour, make sure you're using the levain as it peaks, not as it collapses. A starter will become more acidic as it collapses.
    3. If you are using it as peak and it's too sour, do several feeding with a higher ratio of flour+water to starter AND bias it to a stiffer starter. So, if you're feeding the starter at a 1:5:5 ratio (one part starter, 5 each of water and flour), try do a 1:8:10.

      An example:
    Say you've been doing 20g of starter and 100g each of water and flour as your usual feed. Try 10g of starter, 100g of flour and 80 or 90g of water. This will be less liquid and a little stiffer. Do this for a few days, then try baking a loaf, again using a levain as it peaks.
    Last edited by rickgregory; March 16, 2021, 07:50 PM.

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  • Richard Chrz
    commented on 's reply
    my response is longer then they will allow here. But, yes, and I have made likely 30 plus loaves of that bread. We can chat via private message, or some sort of video call. Likely the better bakers in here will answer it in fewer words.

  • RonB
    replied
    OK bakers, has anyone tried the Forkish's double fed sweet levian? The reason I ask is that I have the bitter gene and anything sour or bitter tastes bad to me. I know that it's possible to bake sourdough that isn't sour, but I have had no luck reaching that goal despite trying everything I have seen on the 'net. I swore to myself that I wouldn't mess with sourdough again, but if anyone has successfully baked some non-sour sourdough, I'd appreciate some info on how you did it.

    I might try sourdough again...

    Leave a comment:


  • treesmacker
    commented on 's reply
    Gorgeous! Cut that open - I want to see inside!

  • SheilaAnn
    commented on 's reply
    Mad skillz! ๐Ÿ‘๐Ÿผ๐Ÿ‘๐Ÿผ๐Ÿ‘๐Ÿผ

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2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
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