/ck/ - Food & Cooking

[Anonymous No.15976381]

How's the bread baking going, anon?

[Anonymous No.15976416]

I need a real oven. Or make some DIY mods to my shitty toaster oven.

[Anonymous No.15976421]

Loaf from last week, not exceptional but I’m pleased

[Anonymous No.15976437]

>>15976381
I made a beautiful whole wheat yesterday.

[Anonymous No.15976474]

>>15976381
I haven't baked anything in a while, however I've been thinking about trying to make a pure rye sourdough.
A lot of people of told me this is a mistake and I need to use a blend of wheat and rye to get a decent structure but I kind of want to try it anyway.

[Anonymous No.15976525]

>>15976474
Amerimutts can't handle full rye. American "rye bread" is made with about 10% rye, the rest being white flour and high-fructose corn syrup.

You can indeed make great bread with nothing but wholegrain rye, water, salt and sourdough starter. Just don't expect an airy crumb.

[Anonymous No.15976534]

Pretty bad desu, think my starter's kinda fucked now, whenever I make sourdough it's like a 30% chance it won't end up being a brick.
i know I should get it out of the fridge and feed it everyday, but man it's hard to justify when ur on a diet and only make bread once every 3 months.

[Anonymous No.15976540]

>>15976534
How frequently do you feed it?

[Anonymous No.15976541]

>>15976421
Looks great anon. I like the cracks in the crust.
I can feel the crunch.
>>15976437
I'm making one that's 25% wheat 75% white today!
>>15976474
I feel like pure rye might turn out a bit flat and dense. Still should be delicious though.

[Anonymous No.15976549]

>>15976540
whenever I start seeing a couple millimetres of booze accumulating on top of the starter, anywhere between 4 and 7 days.

[NCanon No.15976550]

>>15976381
I made some dough and it rose like 100% last night, i baked it today and it came out flat as a pancake :/ I think I added too much water to my flour desu.

I made the same recipe before and it turned out great, what gives desu?

[Anonymous No.15976558]

>>15976550
measuring by volume, by weight or by eye?

[NCanon No.15976571]

>>15976558
Volume for the water and eye for the flour

Last time I did it I did the following;
3 cups flour
1/4 tablespoon yeast
1.5 cup hot water

[Anonymous No.15976574]

>>15976541
bread was meant to be a dense log

[Anonymous No.15976593]

>>15976571
if you want consistency, a kitchen scale is the best tool for the job.

[Anonymous No.15976597]

>>15976381
Shit, I said I was going to bake some bread today, huh?

[Anonymous No.15976609]

>>15976534
What helped me the most with getting a good rise is doing the second proof overnight in the fridge and feeding the starter for at least a few days in a row before baking.

[Anonymous No.15976640]

>>15976609
yeh I been doing both. A few days of feeding the starter after taking it out of the fridge, waiting as long as it takes for it to double in size within 12 hours of feeding, and I always proof the shaped loaf 12h in the fridge as well.
Might just be that the hydration ratio of the last 5-6 loaves I've made were too high at 75%. Idk, the first time I tried a 75% it was the best loaf I ever baked, kinda sad that I never managed to recreate it.

[Anonymous No.15976699]

>>15976381
I wanna start baking my own sandwich loafs. So I don't need to buy either overpriced meme bread or bagged sodium and sugar riddled garbage.

any tips?

[Anonymous No.15976720]

>>15976699
no tip, just have fun, and don't give up if your first loaf is subpar. Just stick with it, baking is awesome.

[Anonymous No.15976936]

>>15976640

I find that the trick is always adding a little vital wheat gluten. A good dough will provide good bread despite hydration at 75% what’s that, focaccia? I think harder flours are more forgiving at 75% hydration. Soft flours won’t do. You’d get a pancake. The trick is always in the ferment. A minimum of 3 days is a must or else it won’t get taste—most of it in the fridge. I have found it easier to ferment hard biga. And mix it in to desired hydration with aged poulash. After that all the work is in the last rise. You just have to let it rise sufficiently and not rush to get it in the oven.

[Anonymous No.15977039]

>>15976381
I've never made bread before and I don't have a mixer, what's the first thing I should bake?

[Anonymous No.15977185]

>>15976381
Lol I gave up isobaking the moment I was allowed to go clubbing again. I just still come here sometimes becauae you guys are funny.

[Anonymous No.15978456]

>>15976381
Just soup-per

[Anonymous No.15978519]

I made some goofy chickens a while ago, trying to lose some weight so not making too many breads right now. I got a Dutch oven recently so I want to make some in that.
I tried to translate some recipe for them from moon but it turned out weird so I used a regular milk roll recipe and added decorations. They were very soft and tasty. Like those hawaiian rolls but not super sweet.

[Anonymous No.15978778]

Taking the dive into sourdough baking, any pointers for raising a starter? Everything online says "do it x way" and I feel pretty lost

[Anonymous No.15978821]

>>15978519
london

[Anonymous No.15978853]

>>15978778
Dont forget to read to it

[Anonymous No.15978855]

>>15976381
I tried to make shokupan but the dough came out closer to cake than bread. It was also a bit sweet, would only use 1/5th of the sugar next time.

[Anonymous No.15978927]

My last loaf. Been too long since I made any though, need to get to it again. I was an idiot and forgot to grease the pan, so it was a bitch to get out, but I managed to do so eventually. Didn't have much of a sourdough flavor, but it's a new colony and I'm pretty sure I didn't use enough. Been eyeballing measurements this whole time since I didn't have a scale. Finally have one so hopefully I'll get the measurements right next time. Tasted fine outside of the lighter sour flavor though.

[Anonymous No.15978968]

>>15978519
>snapchat

[Anonymous No.15979046]

Are poolish, pre-ferment and sponge all the same thing?

[Anonymous No.15979064]

>>15976541
>!
rebbit

[Anonymous No.15979068]

>>15976381
My wife told me she was baking bread. Turns out she had a yeast infection.

[Anonymous No.15979202]

Bretty guud. This one is from a few weeks ago.