/ck/ - Food & Cooking

>>13873515
sugar and butter are only for fatties so i wouldn't knwo

Sugar feeds the yeast. Butter is more of an insulator or preservative. Salt though, can kill yeast

do you make your own yeast? I almost feel like I should've made a thread about this in /an/ because it's literally raising and tending for living organisms.

tried naan recently
recipe said 2+2 hours rise time
i had to put it in the fridge and do it the next day because it woul not rise at all
yogurt might be the worst thing for yeast

>>13874058
Do any of you have an unusually active starter?

My starter is way faster than what i see on the usual recipes so im wondering if it got contaminated at some point. Even after a month of keeping it in the fridge unfed its all nice and bubbly after just one feeding, it also bulk-ferments my dough in 4-5h (i use 100g starter for a 800g dough). it's still slower than commercial yeast tho and is sour so maybe i just got lucky?

>>13874074
What type of yeast did you use? Detail the recipe and method

I cant see why yoghurt would be a problem

>>13875092
dried
the yeast wasn't the problem, i used it before
i think the yogurt's acidity slowed it way down and i should have used double or more

teach me how to bred /ck/

>>13875227
Well considering sourdough exists i doubt plain ol yoghurt would have much of an effect. Never had a problem with it myself desu, maybe you could give it another try

Was the yeast expired?
Did you rehydrate properly?
Did you use cold liquids?

>>13875269
You can start by reading pic related

>>13875269
p0n0s in vag00 and jam it in.

>>13875420
is used like 80/20 yogurt(4.5%) and milk
maybe that is on the high side for naan idk
i have seen recipes that don't use yogurt at all and some that use it exclusively

>>13875603
and all from the fridge
that could be it

>>13875609
Yeah a cold dough is pretty harsh on yeast, especially dried

Does the window pane test apply to los hydration doughs?

>>13875964
I assume you mean "Low"? I doubt you can stretch is as thin as with a higher hydration but it's a good indicator, sure.

>>13873515
So while being quarantined I tried my hand at making bread for the first time. Turned out really tasty, it was just a basic no-knead recipe.

I tried to make it with olives twice but they always end up all at the bottom of the loaf by the time it comes out of the oven.

Am I retarded or is there some sort of secret to getting chunks of food like olives, garlic, tomatoes to sort of be floating throughout the loaf?

>>13873515
Baking bread is completely antisemitic.

>>13875429
To add to this
1. https://www.youtube.com/watch?v=i9GFRjdpZ1Q

2. reading, study and practice. bread making is hard(making the good shit anyone can make easy bread) but it can be learned with effort.

>I use bacteria farts to make my carb loaf puffy
I hate this planet

My starter isn't bubbly after feeding it 12h ago. It's 3 days old. I think I stuffed a lot of flour this time and it's struggling. Should I wait for bubbles for the refeed?

>>13875993
when do you mix in the olives? did you try it with the no knead bread? if it was a no knead bread I wouldn't be surprised if they settled when sitting overnight. can you post the recipe you used?


I used this
https://www.kingarthurflour.com/recipes/herb-olive-oil-focaccia-recipe
and was able to incorporate olives successfully.

>>13876063
only three days old? sometimes it takes over 2 weeks to get a good starter going. it's not in an airtight container is it?(i've made that mistake)

>>13874058
if there are any women near you

>>13875993
That might be a problem specific to no-knead recipes since the dough has relatively high hydration and you don't really manipulate it. You could try the following:

>after bulk fermentation dump the dough on a lightly floured surface
>Stretch and fold the dough on itself like a letter
>Let relax for 10-15min
>Stretch and fold again
>Form into a loaf and let rise until baking

This way you get a bit of structure to your loaf and the bits and pieces disperse evenly

>>13876070
It's my very first one and every guide advises 12h refeed windows. I'm wondering if it's conditional on whether it has eaten through the previous flour or not. I'm going to wait a few more hours

>>13876091
It's probably too young fyi, 12 hours is fine and so is 24 hours. 12 might help get the starter going faster( not sure though, could make it worse).

they yeast in a sourdough starter is very hearty.

>>13876063
As >>13876070 stated dont get worried after only 3 days. Depending on your location and the flour used the time needed will vary. Could you describe the method you're using?

>>13876112
It's this one
https://www.kingarthurflour.com/recipes/sourdough-starter-recipe

>>13873656
this

>>13876129
Looks good to me, plain whole-wheat flour and water as it should be. You propably just need to wait a bit.

Have you had any activity at all? Bubbles, aromas? I'd suggest waiting until signs of life before you start feeding twice a day since feeding halves the yeast population making it harder to get going. If absolutely nothing happens after a week or so i'd suggest buying a fresh bag of flour and starting again. Contrary to popular belief the yeast in sourdough usually comes from the flour itself, not air. You might just have "dead" flour

>>13873656
What exactly does the butter "insulate" and why would it act as a preservative?

>>13875993
>Am I retarded or is there some sort of secret to getting chunks of food like olives, garlic, tomatoes to sort of be floating throughout the loaf?
coat them with a little flour before mixing into the dough

>>13876210
There are tiny bubbles and a bit of liquid, while the previous feeding produced nice thick bubbles. I think I overdid it with the halving, left few guys in there, and then fed them a lot.

>>13876242
Liquid is a good sign, it forms as a by-product. Spoiler: it's their poopoo-peepee

Keep feeding once a day until theres decent activity, it's better to discard too little than too much at the start

>>13876066
I used this recipe: https://www.youtube.com/watch?v=4gmCrbBGQy0&t=

and mixed them in during the folding portion of the recipe ~45 minutes before it went into the oven.

I might give that focaccia recipe a shot though, sounds nice!

>>13876089
I incorporated the olives in during the folding portion of the recipe I followed (https://www.youtube.com/watch?v=4gmCrbBGQy0&t=).). Maybe my dough was just too wet to have the ingredients stay in place?

>>13876234
I'll definitely give that a shot thanks anon

Oh baby, these turned out nice. First time I've had sourdough with significant amounts of whole wheat turn out nice and puffy instead of flat.
Won't eat them until tomorrow, but they certainly smell good.

>>13876381
KA has pretty good recopies but they can be a little too grandma for me.

I've been using the flour water salt yeast book for a while, I tried a poolish for the first time today. My bread always comes out super dense and misshapen, this one is better than usual but still not all the way there. I can never shape the dough into a nice tight ball that will proof properly, it's just too fucking sticky no matter how much I dust it in flour and try to have flour on my hands.

>>13876045
Yeast are not bacteria
>t. wastewater engineer that burns actual bacteria farts for a living

>>13877347
I had that problem until I realized I wasn't mixing and folding properly to build up the gluten network enough. It really helps to watch the FWSY youtube videos to see the techniques in action, because the description and pictures can only do so much.

Is it possible to make a sourdough bread starter using self rising flour instead of all purpose flour?

>>13876078
Men can do this too...if they haven't had the jewish procedure.

>>13878286
I don't know if the baking powder would play nice with the yeasts and bacteria. Don't try anything crazy because of the panic buyers.

>>13876078
Pretty sure that doesn’t work that way

what happens if u microwave dough

>>13877347
you are probably using too much flour plus it would help for you to use a scraper

>>13876015
wtf i LOVE baking now!

i want to get into baking.

is there a 'progression' guide, from easy to hard? ive made focaccia because it was easy, what should i do next?

>>13878467
try it out and report back

>>13878768

Doughs in the 65 to 75% range of hydration are typically the easiest to work with and will produce great results if made well. A well made 65% hydration loaf is going to be significantly better than a poorly made 85% hydration loaf.

Straight yeasted doughs are probably easiest, though bigas and poolishes are essentially no more difficult. From there you could progress to a mix leavened dough using both levain and yeast, and eventually just levain if that interests you. White flour is generally the easiest to work with and whole grain, rye, and other oddity flours typically add difficulty.

>>13878462

It does, actually. Most of the yeast present in a levain actually originates on the skin of the baker making it.

>>13877248

Looking pretty nice, anon. Will be awaiting the crumb shot.

>>13873515
ez recipe for bicarbonate bread? the stores were out of yeast, they were also out of bread
i need a screwup proof recipe becaise i cant into baking

>>13873515
How important is the Dutch oven to the sourdough process? The closest thing I have is pic related.

>>13879748
That's basically a dutch oven, is this bait?

>>13879748
lol you cant be serious

>>13877347
What was your undergrad? I'm considering going environmental eng but don't know where I'll be able to go to school now with the plague, so I might be limited to mech or civ.

>>13877248
Crumb shot. Tastes great.

>>13880819
I studied chemical engineering and my real experience is as a process engineer for chemical manufacturing. I didn't study anything about wastewater in school and it's not my favorite thing, but every chemical plant I've worked at has to deal with it. Most industrial wastewater people I've met have no background in it and are flying by the seat of their pants like I am, so if that is something you're actually into then you definitely have an opportunity to make a whole career out of bailing out retards like me when we fuck it all up.

>>13880919
That's beautiful, I'm impressed.

>>13875269
https://www.youtube.com/watch?v=7rWeCYdtkwI
As simple as it gets.

>>13880919
IT'S BURNT!

>>13880991
Also available in cringe-free:
https://www.youtube.com/watch?v=4gmCrbBGQy0

>>13881003
Food Wishes is the opposite of cringe.
He actively makes things less cringy.

>>13878467
It'd be basically the same as steaming it, right?
So soft, dense, and chewy dough.

>>13881007
His artificial sing-song voice, created by stitching together dozens of takes no less, is pure cringe concentrate.
Not to mention he shills instant potatoes of all things.

>>13880991
>>13881003
>>13875269
Better:
https://youtu.be/9iH3hjDUhWw

>>13875429
why do redditors constantly suggest this book written by some jobless loser with no experience instead of suggesting a professional baker's book?

>>13880919
holes too big, overproofed/10

>>13881150
>some jobless loser
He's been running a bakery for 20 years

>>13881180
Nah, overproofed loafs are flat like a loli, with no crumb stretch at the seams.

>>13881188
proof?

>>13881240
Yes and then he kneads and bakes.

>>13878298
You can have yeast in foreskin?

>>13881275
Try adding smegma to your sourdough starter next time.

hey, does anyone have an infograph like this for tortillas?

what happens if i add yeast to tortilla recipe

this is current recipe
https://glampingorcamping.com/home/recipe/campfire-flour-tortillas-cast-iron-skillet-camping-recipe/
3 cups al- purpose flour
3 tbsp fat of your choice
1½ tsp salt
1 tsp baking powder (Optional)
1 cup warm water (Approximately)

i have canola oil and i have vegtable oil. which is prefered? might cop some bacon fat soon.

why cant vagina yeast be used for baking?

>>13881150
What's a good book then?

>>13874058
I get it off my dogs paws

smell the bottom of your dogs paws, if they smell like corn chips it's because there's yeast on them

>>13881188
on bread i only take advice from central euros, anglos, france and italy need not apply.

>>13881357
different type of yeast.

>>13881345
why don't you make one?

Anyone feeding his starter bleached flour here? I have nothing else and I don't risk it going to the grocery store. Will feeding it whole wheat later restore its composition?

>>13873515
I tried baking bread for the first time. Was pretty good, got two loafs out of it. Didn't have a bread tin so I just put a ball on the tray. I could see myself doing it once a week, getting up early on Monday to bake.
It was maybe a touch denser than I wanted though.
Followed this recipe:
https://www.allrecipes.com/recipe/20066/traditional-white-bread/

croissants

>>13881688
>why dont you make one
i dont have the knowledge to do so

>>13882086
>>13882091
Post recipe

>>13881294

>>13884665
chef john with a little more care in the technique

>>13880644
Should have been more specific, I meant if the material of the Dutch oven would make a difference because every guide or video I’ve seen uses a ceramic Dutch oven or a Pyrex. I also know jack shit about ceramic since I don’t own any.

I have 20lbs of rye flour pls help.

>>13886061
Give me some because these fucking normies are buying up all the goddamn flour at the supermarket.

>>13886018
Enameled Dutch ovens are still cast iron underneath the enamel, they just have a thin coating. Plain cast iron is fine for baking bread too. I bake pizzas on a plain cast iron skillet and they never stick.

>>13886018
if using normal cast iron, dust it with some flour prior to putting the dough on it and it wont stick. if using enameled then you can just out the dough right on it.

i use both for sourdough

>>13881150
>>13881364

This book is approachable and has correct information. I looked at a book used in culinary schools. I think it was recommended by Rachel Khoo and its called, "Advanced Bread and Pastry". It was super technical and covered a bunch of shit like croissants. If I'm remembering correctly it didn't even have real recipes. It just described different techniques in depth and gave vague directions on quantities. It was $100 and totally unusable for the average home cook. You only want that book if you're going to school for baking or are an extremely dedicated and interested hobbiest.

Can I freeze chantilly cream? The recipe I used ended up making way more than I needed for the cookies I was using them for.

I was also thinking about baking some cupcakes or something to use it up, but I already have a lot of cookies so that'd be too many sweets for me to eat. Because of the quarantine I can't exactly give them to my neighbors or co-workers as I usually would.

>>13887725
why not just try it

I've mastered pizza dough but I want to try something new. Any recommendations? Nothing too technical.

>>13888202
try an enriched dough

>>13888227
I'm lactose intolerant, and it's pretty severe. Though I'm sure the alternatives would suffice. I'll look more into this, thanks.

>>13888234
you can still make enriched doughs without milk

>>13888234
>I'm lactose intolerant, and it's pretty severe.
wow, please don't procreate as to not pass down your inferior genes to another innocent person.

>>13888238
After a quick Google Search, I'm going to try a loaded sandwich bread loaf with a nice mixture of seeds and grains. Maybe I'll give bagels a go too. I'm the only one that eats the desserts I make here, so I do my best to avoid making large quantities of sweets.

>>13888249
I wasn't planning on having kids regardless, so you have nothing to worry about. Sex is pretty lame imo.

Guys what's the best way to bake my loaf if I don't have a Dutch oven?

Big question here, whats a good ‘daily bread’? Cheap and easy, and healthy.

Make pic related again in higher hydration as we speak. Hoping for more and bigger bubbles this time.
I'll post it when it's out and done cooling.

>>13888960
I have a dutch oven which I've stopped using for a while because my banneton shapes don't quite fit snuggly inside the dutch. Bread cooks fine but look ugly on the outside crust.

Just put it on a baking tray with waxed paper under it. Make sure to add steam by putting a cup or sacrificial tray with hot water under it for the first 20 minutes of baking.

>>13889161
Still cooling but done baking.

>>13888960
Damn, they both look so busted in this picture. How did they both end up so much hotter as old women?

>>13889413
Marisa: childless + superior Med genes

There's mold on the top side of my sourdough starter jar. It's its 5th day of life and now I have to discard it.
Why didn't you warn me /ck/?

>>13888960
use a plain tray
make sure its hot af before putting the dough in
pic related used a teflon pan