(Part 2) Top products from r/Sourdough

Sure glad to help. I wanted to learn to make sourdough without "cheating" and using commercial yeast. So I discovered the Obi-Wan of Sourdough, Ed Wood Ed is a physician and research scientist who gave it all up to devote himself to sourdough, after learning about Middle Eastern cultures when he was setting up the Saudi medical system. Now that's commitment.

His book is easy to understand, requires no special equipment, but rather the perfection of technique, wieght and time. He has cultures from all over the world and will be glad to sell you some. (Cheap.)

Lastly, here is my reddit album of "Easy Sourdough in 35 Simple Steps. It's not really hard at all but takes time, and the result is SO worth it. B) Good luck!

Yup! I can explain no problem. So to make this dough I am actually making 4 tiny doughs. for the

turmeric I use

- 25g of starter

-80g water

- 1/4 tsp turmeric

- 100g flour

-2g salt

Charcoal

https://www.amazon.com/Organic-Charcoal-Powder-Certified-Whitening/dp/B07DWH5JYG/ref=sr_1_6?crid=33HAZY20HMN7Z&keywords=food+grade+charcoal+powder&qid=1574600628&sprefix=food+grade+char%2Caps%2C176&sr=8-6

I use organic food grade charcoal i got off amazon, its jet black and adds no flavour or taste. so for this loaf I use

-25g starter

-80g water

-1/4 tsp charcoal

-100g flour

-2g salt

Butterfly pea flower

https://www.amazon.com/Flower-dried-premium-Butterfly-Colour/dp/B07R8MCXKT/ref=sr_1_1?crid=1AQYFZ47GL0EE&keywords=butterfly+pea+flower+tea&qid=1574600592&sprefix=butterfly+pea+%2Caps%2C174&sr=8-1

I use butterfly pea flowers imported from thailand that I get off amazon. They're a purple flower that you steep in hot water like a tea and it turns the water DEEP purple/blue. let it steep for an hour or so, strain and use THAT instead of water

-25g starter

-80g steeped water

-100g flour

-2g salt

white--the final dough double the size of the previous doughs, and is just a standard white soudough. its double because half will be used as colour contrast in the middle, and half will be used as a wrap on the outside

-50g starter

-160g water

-200g flour

-4g salt

so no you have your four bowls of dough. at this point they should be very vibrant in colour. bulk rise them as you would.

When you're ready to do the shaping, remove all doughs from their bowls onto the counter, and immediately divide the white dough in half and place away for the time being. with the four remaining quaters of dough, divide each of those in half, so now you have 8 little piles of little dough.

Start with any colour. I chose a black piece, and laminate it on the counter (mist counter with water, and stretch the dough on the counter top as stretchy as it'll go without ripping. plop another colour on top of the black and stretch it on top keep going switching colours. when youre done with all the dough, fold the entire thing letter style, then roll into a ball. Bench rest for 15 minutes or so. After 15 minutes mist the counter again and laminate the white dough we reserved. dust the top of the coloured dough with rice flour and use your bench scraper to scoop it up and place it rice flour side down in the center of the laminated white dough. fold the white dough around the coloured dough like a present and place seam side up in a proofing basket. let rest 1 hour or up to 24 hours in the fridge.

When ready to bake, flip seam side down onto parchment, make your scores swift and shallow to just slice through the first layer, and bake as you would any other bread

Hope this helps!

I have a lot of bread books, and I will recommend Hamelman's Bread until I die. And then I will be cremated with it.

I've been baking bread professionally for 6 or 7 years and it is, by far, the book I reference the most. Accessible for beginners, but substantial enough for a professional. The levain (sourdough) section is wonderful and informative.

I rarely recommend Tartine for beginners. Chad's high hydration doughs can be really unforgiving for some and will quickly deter the less... determined. That being said, if you find yourself enjoying the pursuit, Chad Robertson is the king of artisan bread in the States, and that book does have a lot to offer. I do love it.

Also, I generally suggest avoiding Peter Reinhart when it comes to learning sourdough.

I use my bench blade ALL the time. I bake a lot of pies and tarts, really couldn't do without. I use it anytime I use the cutting board to cut more than a tiny amount - find it easier to scoop up the chopped things than with my knife. It's invaluable in dealing with the aftermath of baking, use it to scrape and scoop the extra flour and dough into the sink.

I didn't have one at first but really would not want to do without. It is one of those tools I have an odd affection for, enough that I admit I sharpened the edge, and use it enough I recently resharpened it (not knife edge sharp, wouldn't cut paper).

I finally realized I was being silly in not getting a bowl scraper. Same thing: why didn't I get one sooner?

Writing this makes me realize i should just go order the danish dough whisk I've been eyeing forever. Like for years.

A suggestion: Don't get this kind: https://www.amazon.com/dp/B000SSZ4Q4
Get a bench scraper with a solid handle, not one that is simply rolled over metal. I got that first and the rolled hollow one invariably collects crud in it or retains a few drops of water that get on my hands as I work with pastry dough. Eventually I got one with a solid plastic handle (that's the one I sharpened).

Check out Peter Reinhart's "The Bread Bakers Apprentice" for the science and an in depth breakdown.

Check here for a shorter version.

Suffice to say that longer, cold fermentation favours the types of bacteria that break down starches and create more complex flavours (nutty, toasty to me). When you're only using three ingredients in a bread, it is your job to illicit as much flavour from those as possible.

Typical bread yeast is engineered to be fast acting, produce tons of carbon dioxide very quickly, and tends to not spit out much in the way of flavours. Hence the need for other ingredients like milk, butter, eggs, sugars, dough conditioners, etc. Great for a tangzhong milk bread, challah, or similar fluffy american white sandwich bread, but not so much for a complexly flavoured sourdough.

Both have their place in a bakers arsenal of flavour control.

Edit: A longer countertop rise would lead the bacteria & yeast to chew through all the available starches too quickly, resulting in a flatter loaf with a more liquid consistency before baking. This is really good if you're making focaccia or cibatta breads but your salt content needs to be much higher to offset and slow the fermentation down.

Thanks! Well this person showed me the way to using an overnight rise in the fridge to get more flavor and make it easier to score. You can see my reply there that my top split every which way though.

This poster suggested this superstone loaf baker and 20% wheat with a 75% hydration and about 1kg.

And finally someone else suggested the Bake with Jack method and I used his method all of the way through except for using a dutch oven. One key thing I learned from him was to put the seam side down. I'd been using seam side up in the bake per the Forkish way which, as I mentioned, was making my loaves split randomly. Also, the added tighter folds he uses versus doing it in the tub lead to more structure.

Final recipe was:

• 200g of 50/50 whole rye flour starter
  
• 700g bread flour
  
• 200g wheat flour
  
• 620g water
  
• 16g salt

thats awesome! I wanted to find a sourdough method for my vegan friends this is totally it! I personally used the Sunset Bread Book recipe

All the loaves I've baked out of Bien Cuit have been really, really good. Not your typical white sourdough loaf but really rich in flavor.

BreadBox! If she doesn't already have one, they are really worth it to keep your bread correctly. I got this one as a present, and love it!

Buy the Lodge 5 qt double Dutch Oven, it's designed to be used for baking like that.


But also buy a Lodge enameled dutch oven, for stews and roasts and the like.

I personally use this one: https://www.amazon.com/Escali-P115C-Precision-Lightweight-Lifetime/dp/B0007GAWRS/ref=sr_1_1?keywords=escali&qid=1568744496&s=home-garden&sr=1-1

Its compact, easy to clean, measures up 5 kg (11 lbs) and I've never had an issue with small quantities.

I think it's the same one that the Bon Appetit kitchen uses, if that means anything to you.

Ginsberg's book is highly recommended for ryes. I bake ryes myself here and here, also here. You are welcome to ask questions.

I use the ones below. They’re usable, I can cut them to fit whatever pan I’m using, and they’re good up to 550!


these

I suggest checking out, "The Bread Exchange." This is a very cool book in general, and it's where I learned to make my bread. https://www.amazon.com/Bread-Exchange-Recipes-Journey-Bartering/dp/1452119627

I use https://www.amazon.com/dp/B000HM9TGM/ref=cm_sw_r_cp_apa_i_SzxsDbHXSKP83

With parchment paper on top.

https://www.amazon.co.uk/KitchenCraft-Flexible-Plastic-Bowl-Scraper/dp/B0001IWWX4/ref=sr_1_2?ie=UTF8&qid=1524079794&sr=8-2&keywords=Plastic+Bowl+and+Dough+Scraper - is this the same thing?

I used a variation of the tin bread recipe in this book: https://www.amazon.com/Sourdough-Casper-Andre-Lugg/dp/1911130056/ref=sr_1_1?s=books&ie=UTF8&qid=1504038849&sr=1-1&keywords=sourdough+casper

It is fairly close to the tartine method.

My variation was mostly taking more time for the bulk rise as I left it rise overnight, and using 20% rye flour, with 80% King Arthur bread flour.

link

Here’s the link to the book Nancy Silverton’s

I couldn't find her recipe online but I used this book https://www.amazon.com/Sourdough-Recipes-Rustic-Fermented-Savories/dp/1611802385 (from amazon) on the recommendation of another sourdough baker.

My only problem was that it wasn't quite flavorful enough so I'm going to try and leaven longer next time.