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Thread: Bread!

  1. #11
    Unobtanium Dogman's Avatar
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  2. #12
    Unobtanium Dogman's Avatar
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    Re: Bread!

    Been a day or so since I last posted here, Bunch of water so to speak over/under ways of life.

    Am successful in reviving my frozen mother starter, but first my observations on current bread now and then, in a post made today, some crap you buy off the shelf , will never get mold.


    I shut down, because my a/c is now limited to my bedroom, also I can not see to cool areas I do not live in. But the kitchen was high heat in summer and trying to keep up with a sourdough starter (a good one) what may take hours in cooler temps can happen in minunits. (slight exaggeration but not much) so I froze my good starters.

    Years later, here I am, and happy, bought a bread machine and I let it do the mixing , (to a point) tho the dam thing if just left alone will make a good eating loaf. Hate to fire up an oven in summer time, heat thingy. !

    Am happy, compared to the pre sliced crap that most stores offer. No mater what the label.

    I really need to get some bread pans, but maybe not, all of my bread is heavy, (2lbs) it can be sliced, but also slicing is sorta a new thing, great pleasure is had by tearing bite sized chunks and getting after it.

    Do get me into using sourdough in pancakes and other goodbys, using a mix of ingredients.

    My new bread machine, cuts out making a ball of dough, but it does take some thought before and after, but the labor goes to zilch. 1 m

    I am experimenting, let the machine do its shit, and or after it does its shit dough wise to take out and shape and bake the loaf.

    But for dam sure, for they that have time, Yes you can buy sump thing off the shelf, and not knowing really what is in it, ( month bread no mold) to eating fresh and knowing what it is what you are eating. yeast is yeast, sourdough, is tricky because it uses yeast from the air around you.

    End of story, buy off the shelf, and be happy, or make your own that pound for pound flower you can probably make your own cheaper, (discounting your time)

    Been playing with my new reality, and at first I tried to slice , my loafs, very unconstancet or tear a chunk off and then get after it. (our ancestors could not be far off) sliced bread, hell yes good for sandwiches, but the cave man in me loves to tear off a chunk in many other ways of eating.

    Bake your own shit, it will be better, (if you have space to do this) made my first donuts , and loving them.

    This subjuct is endless on store bought vs home made, and equalizing and exceeding what the store bought gives you. For they that do not have time, buy the unhealthy , they that do maybe still unhealthy , but cheaper and probably taste better
    "My reading no matter how transient is a dagger in the heart of ignorance."

  3. #13
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    Dogman (13th November 2017)

  5. #14
    Unobtanium Dogman's Avatar
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    Quote Originally Posted by Camp Bassfish View Post
    Good one!

    Inatial costs, yes but long term , what I pay for one I can make near 4!

    In the process of recovering my mother starter, bitch has been frozen for 4-6 years!

    One thing about sourdough is either you use it or =major waste 1/2 needs to replaced, just in feeding! To keep no waste you need to use the excess!

    Live yeast is hungry,you do not feed it, it will die!

    Fact!

    But a real truth, in time sourdough always becomes local , still dam fine and probably more! eating! Unless you have filter's in your house that can catch yeast spores and air Lock's on dam all doors!

    Nutter fact!


    Especially compared to storeboughten!

    All it takes is time!



    Hehe,

    Current fun , is the pecan trees are ripe here, think a bread no white sugar, brown only, rasions with pecans, tosted and toped with (use your imagination)

    Finger licking good!

    I figgur looking at things my sourdough starter will be right tommorow then kady bar the door, we are going to town!
    When I get tired of it, well, back to the freezer!

    "My reading no matter how transient is a dagger in the heart of ignorance."

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    Camp Bassfish (13th November 2017)

  7. #15
    Unobtanium Dogman's Avatar
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    Re: Bread!

    Success, starter revived and is good shit, bad side, it needs to be fed near every 24 hours, so being a home baker, Not sure how but need to break the cycle (sorta) For the unwashed sourdough is a live culture that is increadably hungry, even in a fridge one may get buy not feeding for a few days, but not much more, the dam yeast will eat its way through all of its food. Wild ride. Now if you baked every day, no problem, or ever day or two.

    My surprise, (sp) big bakery's, use a mother starter, divide and feed, use the result mixed with new flour and (gasp) add yeast to make their daily products, just using the starter as a flavor to the bread. (short cut) for productivity, Which makes sene, seeing letting the sourdough yeast do its thing does take more time, even it it is better in the long run, rise/punch down at least 3 to 4 (work the dough )
    "My reading no matter how transient is a dagger in the heart of ignorance."

  8. #16
    Unobtanium Dogman's Avatar
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    Re: Bread!

    Let me clarify , I have not a clue if any here has started their own wild yeast starter, I suspect most if non here has really done it!



    It (depending on temp and where you are at) can take up to a week or more just to get sump thing shaking and working, most advice is flour mix with water, and look for bubbles and smell. Nasty toss it, and start over.

    It is truly confusing on the info on the net, but all instructions say , if any activity divide in half and throw away half and feed with new water/flour (ratios talk to me, < it can vary) !

    Now still they call to divide in half and throwaway, at a point I call bullshit, Yes divide in half but the other half make sumpthing out of it. (did I mention you can not ignore the mother, she is demanding to be feed) And mother can be a demanding bitch!

    If you have a active sourdough starter, as said before you can not ignore it or you will lose it, two ways I have found, to preserve what you have, but never think is will be pure, every time you let air in local yeast will be happy to join the fun.

    Now to try to preserve, freeze it , (colder =better) but to revive it will not be instant, will take a few days..

    Or dry it, spread mother starter on ? whatever and let it dry out, and then seal the container, but the same applys, 2-4 days to get things rolling.

    When feeding do not throw away, use the unfed mother to make bread/flapjacks/waffles or what ever baked goods you want for the flavor.

    The size of the mother starter you maintain will directly reflect on how much you bake, if being pure, add yeast = more products with the flavor but the intendancy will drop off the faster you out run the yeast.

    Just a small truth
    "My reading no matter how transient is a dagger in the heart of ignorance."

  9. #17
    Unobtanium Dogman's Avatar
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    Re: Bread!

    Did I mention a mother starter is hungry?

    Now they that has no success, can buy a small starter, which if right will come with instructions, same old same old , when feeding throw half away and feed the other half.

    Spring time is ripe, for good yeast, and fall , dead winter, not so much.

    If one buys a store boughten sourdough starter from a good suppler, take note, over time it will change, because of your local wild yeast in your area. Will in time change shit, but maybe not in bad ways, in some cases wonderful ways.

    Stay tuned, I know my dough.

    Hint: You may have a good one , when you see it rising, and smell a hint of alcohol and does not smell bad, the yeast is eating the flour = flour= starch =turned to sugar (all yeast thingys) Think moon shine! = Great bread!

    All from baking class basic 101, sourdough chemistry. and all cooking = chemistry one way or other....

    Lmfao....

    Punks

    "My reading no matter how transient is a dagger in the heart of ignorance."

  10. #18
    Iridium cheka.'s Avatar
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    Re: Bread!

    kind of OT for this thread - but beer bread is stupid simple and good. for anyone interested, many recipes online

  11. #19
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    Re: Bread!

    Whoo fucking whoo hoo, pickuped some blue berrys with off the tree pecans and made sum pancakes this morning with part of my sourdough , real butter, real maple syrup, !!!!!

    On the side , some good bacon with sunny side up eggs,

    Life is good !
    "My reading no matter how transient is a dagger in the heart of ignorance."

  12. #20
    Unobtanium Dogman's Avatar
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    Re: Bread!

    Been playing and for dam sure, whatever (mostly) bread, add a tablespoon or so to the mix , using apple cider vinegar , (you may be amazed) also get rid of white sugar and use true brown sugar, and adjusted amounts of molasses in any baking mix, unless you are looking only for the baked flour/texture thingy, (tart)

    I will never use processed white sugar again in my house, (look how it is made)! My sweeteners are ether true brown sugar/molasses or honey. Maple sugar here is too dam high, except for very special baking brews and or waffles and flapjacks.

    Fuck the calories
    "My reading no matter how transient is a dagger in the heart of ignorance."

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