danieyella's mixed reef

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danieyella

danieyella

unfriendly local swamp witch
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I love sourdough bread but have never made it. I read up on it a couple years ago but seamed like more work than I was willing to at that time. :face-with-tears-of-joy:
That's where I was a few years ago as well, I just did a wealth of reading last night & it looks like really getting the culture going and stable is the more time consuming part and then it slows down. I'm gonna try.
 
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rmorris_14

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I love sourdough bread but have never made it. I read up on it a couple years ago but seamed like more work than I was willing to at that time. :face-with-tears-of-joy:
Same… my brother in law even gave me some of his starter. I fed it a couple times and then it died in my fridge from neglect. :rolleyes:
 

Mschmidt

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I love sourdough. Got not bad at making it too. Starter can be equal parts by weight whole wheat flour and water. Mix and let it sit. Almost anywhere you use yeast you can substitute starter.
PXL_20230123_003447532.jpg


*Might* have a legitimate bite on the 1200.

Anyone do sourdough? I think I want to start :thinking-face:
My wife is in it now. She got her starter from king Arthur's flour and it's great! We have bread, biscuits and pizza from it almost every week.

Super secret recipe:
Mix into a shaggy dough:
150g sourdough starter
250g warm bottled water 110 deg F (no chlorine)
25g olive oil
500g bread flour (all purpose flour still works)

Cover with plastic

After 30-45 min stretch and fold your dough 4 times rotating 90 degrees each time. Don't be shy here this builds up the gluten and if you are using a lower protein flower like all-purpose then it is extra important.

Cover with plastic

After 1 more hour (1 hour 30 min-1 hour 45 minuets) add:
10g salt (this late addition of salt prevents the salt from stifling the yeast on the first rise).
Strech and fold again 4 times.

Move into a Dutch oven on a circle of parchment paper for the final rise.
Put the lid on, no plastic.

12-18 hours later pre-heat oven to 400 deg F
Optional: paint the outside of the bread with a 50/50 mix of cornstarch and water to maximize blistering of the exterior and good crust formation.

Score top with a razor blade to allow for expansion and nice presentation. Get fancy here. You want to aim for ¼-⅜ inch deep cuts. Keep in mind that the cuts will expand into the design that you want.

Put the lid on the Dutch oven and into the oven it goes for 20 min. Do not peak! You need the steam to be captured in the vessel.

After 20 min remove the lid. Lower temp to 350 and continue baking for 30-40ish min with the lid off. Color will determine your total time not temp.

Remove from the oven and immediately flip out and place onto a cooling rack (this is why you have parchment paper on the bottom).

Let cool for AT LEAST 1 HOUR! Prior to cutting into your loaf to promote the crumb that you expect from a nice sourdough.

And done.
Great recipe, I've never had success adding oil to the mix though.
 
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Sean Clark

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I've never had success adding oil to the mix though.
I am pretty sure there is a strict rule that everything must have olive oil in it in order to be suitable for human consumption.
 

Mschmidt

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I am pretty sure there is a strict rule that everything must have olive oil in it in order to be suitable for human consumption.
I believe that, but I'd dip it to eat it.

I'll suggest the dutch oven to the mrs next time she makes it though. she loves using that thing.
 
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rmorris_14

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www.dinkinsaquaticgardens.com
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danieyella

danieyella

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Met with the electrician at the property today.

All drops set up.
Dedicated for the big tank and for the cube where we're putting them in the house.

Also we have windows!

PXL_20230125_144605396.jpg


Electric, plumbing, and HVAC all contracted. After this is done, it should start moving a lot faster.
 
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