Started making sourdough about 6 months ago. Scaled up my operations and started making 6 at a time. Here’s what I made recently, jalepeno cheddar.
Just found this place - noob sourdough maker
Started making sourdough about 6 months ago. Scaled up my operations and started making 6 at a time. Here’s what I made recently, jalepeno cheddar.
9 Comments
the_abecedarian@piefed.social · 9 pts · 48d
lol from zero to 6 in 6 months is amazing! these look great and im sure you're learning a ton. don't burn out!
Kongar@lemmy.dbzer0.com · 3 pts · 47d
Thanks. :) They didn’t look good at first. Lots of flat crappy loafs for months. All edible, but ya, failures. I’ve only recently started making loaves that look and taste good.
Reverendender@sh.itjust.works · 3 pts · 46d
What did you change to improve them?
Kongar@lemmy.dbzer0.com · 4 pts · 46d
I made my starter from scratch. People act like you can do that in a week. In my case it took months before it was strong. I also learned the mix of flour and water that worked for me. Just a small change leads to a very different dough. It just took time and trial and effort to dial that in. Lastly, I stopped trying to proof on the counter and baking the same day. I don’t understand what I’m doing wrong, over or under proofing, but the dough is always loose and flat and deflates. If I bulk ferment, shape, and then toss it in the fridge - it seems I can do no wrong. I can let it proof overnight, 24hrs, even two days - and it still bakes with good spring and better flavor. So ya, now I just leave it in the fridge, pull it out at the last minute and bake it cold (I don’t even let it warm up to room temp - I just add to my cooking time and use a thermometer to pull the loaves at 205F)
linuxguy@piefed.ca · 5 pts · 47d
What's your oven setup like? I can fit two Dutch ovens and two Pullman pans for four loaves per bake. Six would be fantastic.
Kongar@lemmy.dbzer0.com · 4 pts · 47d
I should clarify. I mix 6 in a giant pot at once. I proof and fit all 6 at once in my fridge. I cook 3 at a time in my regular oven. Two Dutch ovens and one smaller loaf bread oven.
It would be awesome if I had 6 loaf style bread ovens-if they were like the one I have - I could probably get all 6 loaves in the oven at once. But that would be expensive and just silly to shave 45 minutes of cooking time.
linuxguy@piefed.ca · 4 pts · 47d
Ah, I see. Not too far removed from what I do then. Thanks for the reply!
sin_free_for_00_days@sopuli.xyz · 4 pts · 48d
Holy! Are you mormon or just running a bakery? They all look pretty damn good. I am envious.
Kongar@lemmy.dbzer0.com · 5 pts · 47d
lol no bakery, not Mormon. Just a regular guy, but one with a family. My kids have hollow legs. My starter lives in the fridge and it lasts about three weeks before it starts starving. So I just bake in bulk and freeze the bread. It started as a time thing, but for whatever reasons that I don’t understand-the bread also comes out better when I do it in bulk. So ya, I do 6 at a time. I don’t have the room or stuff to do more than that at once ;)