/ck/ - Food & Cooking

[Anonymous No.13831176]

Sourdough starter after 36 hours, how is it looking so far? Any advice for sourdough bread in general?

[Anonymous No.13831178]

Needs flour Bro. That's way too wet to be bread. My advice would be to use some flour.

[Anonymous No.13831179]

>>13831176
My daughter had a yeast infection once and her cunt reeked of sourdough bread.

[Anonymous No.13831183]

>>13831178
Starter is supposed to be kinda wet. You use more flour when you actually make bread.

[Anonymous No.13831186]

>>13831183
36 hours to make fizzy water. Needs flour

[Anonymous No.13831226]

>>13831179
i'm not sure you should be talking about your daughter in that way anon

[Anonymous No.13831736]

>>13831176
you posted this same exact thing yesterday

[Anonymous No.13831953]

>>13831176
Ignore >>13831183 >>13831178, he's a retard

Your starter looks fine so far. Just be sure to feed it around the same time every day, and don't forget to toss some with each feeding or else your starter is going to grow out of control and make a fucking mess on your counter.

[Anonymous No.13833336]

>>13831176
Started one today as well since I realised my yeast is dead and the shops are out.
>1/4c flour
>1/4c water
Am I doing it right?
How much do you feed it, and how often do you aerate it?

[Anonymous No.13833471]

Jesus fucking Christ stop making new threads and just read the 14 "this is my first time making bread" threads that are up because apparently everyone's a baker now.

I'm posting these one more time since it's early in the thread and the y'all are on your own.

[Anonymous No.13833478]

>>13833471

[Anonymous No.13833487]

>>13833478

[Anonymous No.13833491]

>>13833487

[Anonymous No.13833493]

>>13831176
Oh bro!! Man whoa!! Your dookie poop is gonna be sooo vinegary!! Ha! Like vinegar in poop shit!!! Just imagine your butt slop and the vinegar!!! Bro! LOL

[Anonymous No.13833497]

>>13833491

[Anonymous No.13833515]

>>13831176
Add double the sourdough for flavor, add yeast to actually make good bread.

[Anonymous No.13833576]

>>13833336
>not using a scale
found the idiot

[Anonymous No.13833610]

>>13831176
german here,

why do amerifat redditors consider open crumbs a good thing? here in germany, a loaf with large holes or irregular pores is considered damaged goods and will be turned into animal fodder.

[Anonymous No.13833643]

>>13833610

American baking tends to take after French and Italian tradition more than German. With flagship breads like baguettes and ciabatta, those traditions tend to opt for open crumbed breads that are shaped in such a way that the giant holes aren't an issue (i.e long and skinny, then sliced long ways). Open crumbs also tend to be a sign of a healthy ferment with some deep sour flavors.

German breads tend to use a lot more rye and whole grain, plus additives like seeds, which will necessarily not get an open crumb, and deep flavors are present from the start without having to ultra-ferment things.

The issue with American baking and open crumbs is that everyone is just making boules. If you cut a slice off of that it's going to be hard to use for anything, while with ciabatta and baguettes you slice it long-ways and have the crust to catch everything.


I tend to prefer a medium open crumb for things like boules and batards that are going to be sliced across. Holes, sure, but not so big they my sandwich ingredients are falling through.

[Anonymous No.13833652]

>>13833610

Also, you just reminded me I need to order rye chops and rye berries on my flour delivery next week so I can make volkornbrot.

[Anonymous No.13833656]

>>13833336
>How much do you feed it, and how often do you aerate it?
u don't have to do shit to it. just throw it in the fridge. it will be good for weeks like that. I always seed my starter with active dry yeast. I never leave it out to ferment.

[Anonymous No.13833657]

>>13833471
it's the same fucking guy as yesterday
he cropped the starter picture but you can see its the same bowl

[Anonymous No.13833659]

my sourdough starter ive started as a virgin yesterday hasn't risen and its been like 18 hours, however it has the specific fruity smell people say it's supposed to have

I kinda want to throw it out tho and restart because I mixed whole wheat flour with a dark rye and I don't want to be mixing with 2 different kinds of flours all the time and just keep it simple

ive kept it airtight in the jar the whole time tho

[Anonymous No.13833679]

>>13833656

If you seed it with yeast it isn't a sourdough starter. It's a poolish. Commercial yeast will outcompete any wild yeasts and bacteria and you'll have a homogenous culture.

>>13833659

Don't dump it. What you start with doesn't have any impact on the final starter. If you want it to be a single grain starter only feed it that flour from here on out.

Also, it won't affect the fermentation for it to be airtight, but be wary of explosions.

[Anonymous No.13833685]

>>13833643
interesting, thanks.
>>13833652
i don't fucks with whole grain desu, i think we've evolved to refine our flour in order to make it more wholesome for us. also because i believe in the anti-nutrients meme.

[Anonymous No.13833690]

I started my starter (stores out of yeast like everyone else) with king arthur unbleached AP flour
should I add some bread flour to the next/first feeding?

[Anonymous No.13833693]

>>13833685

>also because i believe in the anti-nutrients meme

Anti-nutrients are almost completely neutralized when put through any sort of processing like fermentation or baking (both of which happen in bread), and even when consumed raw, you'd have to, say, eat several lbs of kale at one time to see any measurable effect.

[Anonymous No.13833697]

>>13833690

No. Levain should be initially built with flour with 11-12% protein content, which KA AP falls into. This is mentioned in the images I posted above.

[Anonymous No.13833703]

>>13833697
Thanks, I totally skipped over those because I thought it was some dude showing off his home made recipe

[Anonymous No.13833725]

>>13833478
>>13833471
Thanks anon. Not OP, do I need rye flour?
I have a shit load of regular baking yeast in the house I've just never thought of making sourdough.

[Anonymous No.13833729]

>>13833725

It's not necessary but it helps. If you use white flour to start it make sure it's in the 11-12% range and unbleached.

[Anonymous No.13833846]

>>13833643
But if you make several smaller boules you get to have bread bowls with cream of whatever soup.

[Anonymous No.13834734]

>On diet, been craving bred
>decide to make a loaf of sourdough to have a nice cheatday
>be a fucking retard and eyeball adding the salt to the dough, throwing in 24 grams instead of 8, giving me a 6% salt/flour
Gonna run with it cause the grocery store is constantly out of flour since the quarantine, but I don't have high hopes. Yeast prolly just gonna die I assume, or it will taste way off.

[Anonymous No.13834786]

>>13831176
>be me
>make “starter” with bleached white flower
>add commercial yeast
>pretty sure I’ve completely fucked up the entire idea of a starter
>it’s still working kinda good anyways
I don’t even care desu I’m gonna make bread niggers and it’ll be bread and that’s all I give a fuck about

[Anonymous No.13834795]

>>13831176
Yeah, go fuck yourself with a rake you fuckin faggot.

[Anonymous No.13835564]

Hows my starter doing so far?
Not quite 24 hours since it started, but I am a bit concerned

[Anonymous No.13835577]

>>13831176
>>13831178
>>13831179
>>13831183
>>13831186
>>13831226
>>13831736
>>13831953
>>13833336
>>13833471
>>13833478
>>13833487
>>13833491
>>13833493
>>13833497
>>13833515
>>13833576
>>13833610
>>13833643
>>13833652
>>13833656
>>13833657
>>13833659
>>13833679
>>13833685
>>13833690
>>13833693
>>13833697
>>13833703
>>13833725
>>13833729
>>13833846
>>13834734
>>13834786
>>13834795
>>13835564

[Anonymous No.13835613]

>>13831176
Equal weight water and flour for your feedings. No one knows a damn thing after a day and a half. It takes a week. Dry measuring cups don’t work the same as wet measuring cups. A dry cup of flour is 120 grams. You need two cups of flour for every cup of water. You need to get yourself a food scale.

[Anonymous No.13835620]

>>13835577
based and checked

[Anonymous No.13835672]

Looks perfect. My only advice is that it'll take many failed tries until you manage to master sourdough bread or pizza