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/ck/ - Food & Cooking

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9116713 No.9116713 [Reply] [Original]

Rate my first batch of sourdough, if you'd like the recipe i can post it, post your bread pics

>> No.9116737

>>9116713
Rip one open and show me the inside.

>> No.9116742
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9116742

>>9116713
post a crumb shot

pic is my Sat White or soon to be

>> No.9116755

>tfw I fucked up making bread and felt retarded for months

>> No.9117179
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9117179

>>9116742
>>9116737

>> No.9117224

>>9117179
Looks like some dank sandwich bread my dude.

I'd eat the shit out of it with some shredded beef and cheese, lil grey poupon, and some spicy pickles.

>> No.9117241

>>9117179
I'll give it a solid 8.5/10, good job sir.

>> No.9117261

>>9116713
Needs more whole grain so you don't get appendicitis. White with oats and flax is pretty good.

>> No.9117988
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9117988

Someone help. How do I make curry buns from black bootyler?

>> No.9118226

>>9117179
How sour is it, OP? Been working on sourdough for some months and I think I'm finally getting good... ish.

>> No.9118303

>>9116713
>>9117179
looks really nice, post recipe pls

>> No.9118595
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9118595

>>9116742
here is satisfaction

>> No.9118598
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9118598

>>9118595
and the finish

>> No.9119098

>>9117261
Have none in house
>>9117224
It is great for it, first time making it(got recipe from Friend so knew it was good, hence 4 loafs)
>>9117988
No idea sorry
>>9118226
Not overly sour, i add 2-4 heaping table spoons of flour and twice that water daily to the starter
>>9118598
That looks beautiful
>>9118303
Here's my sourdough bread recipe

4 3/4 cups bread flour
3 tablespoons white sugar
2 1/2 teaspoons salt
2 1/4 teaspoons active dry yeast
1 cup warm milk
2 tablespoons butter, softened
1 1/2 cups sourdough starter

You won't need that much flour in my experience. I like the dough to be a little sticky while forming the loaves.

Combine ingredients and knead for 10 minutes. Allow to rise for 1 hour.

Punch the bread and let it rest for 15 minutes.

Shape into two loaves and allow to rise for another hour.

Bake at 350 for 30 minutes.

>> No.9120398

>>9119098
thanks a bunch anon! capped for later use