I've never been able to achieve 80% hydration. It's just too wet. Then again, I think a lot depends on the type of flour.
Cooking with Jonny69: baking bread.
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I've never been able to achieve 80% hydration. It's just too wet. Then again, I think a lot depends on the type of flour.
100% make your own. Then, as soon as the starter is strong, preserve a part of it through Dehydration. That way, if, for whatever reason, your starter goes bad, you can just rehydrate it, feed it, and you're good to go again.
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I've got a 12 or so year old Panasonic bread maker that's been squeaking for years, never saw an issue with it.
I don't think the motor puts out as much power as it once did though, definitely seems to struggle a bit more recently, lit makes a bit of noise before it starts turning.
the motor will probably burn it self out if I don't get a new one at some point so I won't leave it unattended anymore just in case.
Don't know if i'd buy another tbh, I mostly just used it for mixing dough
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Soldato
I've decided to make a sourdough starter, seems keeping it in the fridge reduces the amount of feeding required and just need to take it out and give it a feed at room temp before any baking.
It's around 10 days old now. I fed it daily for the first 8 days or so, then put it in the fridge. I've just looked and it's still quite runny rather than springy. Although seems to be a mix of firmer at the bottom and then runny on top. Has bubbles on the surface though. If i mix it up then it resembles a thin cake batter.
Anyone know if there's anything to worry about, or is the fact it has bubbles on the surface enough evidence everything is good
It's around 10 days old now. I fed it daily for the first 8 days or so, then put it in the fridge. I've just looked and it's still quite runny rather than springy. Although seems to be a mix of firmer at the bottom and then runny on top. Has bubbles on the surface though. If i mix it up then it resembles a thin cake batter.
Anyone know if there's anything to worry about, or is the fact it has bubbles on the surface enough evidence everything is good
usually separates in the fridge with a watery top , and have to stir it before decanting some to make a poulis or re-housing(one a month) and feeding(once a week) the mother,
my starters old enough to vote now.
there's a podcast on starters on the bbc from about 2 weeks ago that introduced me to the idea of building a new starter based on apple puree - they suggested it would inherit some flavour characteristics.
(for better or worse)
I used to be able to get good bread flour from local co-operative in France a concept that doesn't exist in the UK - maybe you have some good places in Spain.
Soldato
Thanks, it was pretty runny during the initial week too tbh, even though the kitchen never drops below ~20c.
I've been struggling with flour sources beyond the local supermarkets over here. The bigger supermarkets have a better selection and sometimes have "Pizza" flour which i assume is 00. The thing that gets me is that flour seemed to be advertised for it's purpose rather than it's qualities. So you get "Cake flour" instead of it being "Self Raising", or "Bread Flour" rather than "Whole Wheat Strong Flour".
Soldato
After starting my sourdough starter around 3 weeks ago i finally made my first loaf. It turned out well enough, however it's a lot more dense and tight crumb vs what you'd expect from a shop bought sourdough. Anyone have any suggestions?
Note that i was low on ingredients, so ended up with what the supermarket classes as "Pizza" flour, unsure if that's near to 00 or some other style.
Note that i was low on ingredients, so ended up with what the supermarket classes as "Pizza" flour, unsure if that's near to 00 or some other style.
Soldato
Cheers, will give it another go at the weekend. I'm also not sure if i messed up the timing between the 1st/2nd prove, as i fell asleep!
Soldato
Had another go, tried to leave it in the fridge but whilst i got a much better flavour the crumb was still not very open.
Am in the process of trying my first sourdough pizza dough, so will see how this goes!
Soldato
Another go, and feel like this is up there with one of the best breads i've ever eaten. Crust is super chewy and flavour is incredible.
Had made some pizza dough, and used 3 balls but had 3 left. Was going to freeze them, but ended up just combining them and making a loaf. Only real difference was to use a cast iron casserole pan and then used a higher temp which did burn the top a little, but was worth it. Weirdy i didn't score the top and it feels much more together than when i try and score it (the exposed bread in the pic is from picking off the burnt bits)
Had made some pizza dough, and used 3 balls but had 3 left. Was going to freeze them, but ended up just combining them and making a loaf. Only real difference was to use a cast iron casserole pan and then used a higher temp which did burn the top a little, but was worth it. Weirdy i didn't score the top and it feels much more together than when i try and score it (the exposed bread in the pic is from picking off the burnt bits)
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