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Thread: Kevin's Sourdough ::

  1. #161
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    Default Re: Kevin's Sourdough ::

    Just to be very clear - that ain't my bread!! That's the goal...but I aint there yet haha.

    I found the pic here :: Bread FAQ Part 1: How to get an open crumb — Jorgen Carlsen
    Dustin Gaddis
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    Why do people feel the need to list all of their bikes in their signature?

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    Default Re: Kevin's Sourdough ::



    I’ve been gone for most of April so my poor starter(s) were neglected. In honor of such a nice day, I mixed up some stiff starter for the first feeding...227g starter discard and 113g all purpose flour shaped into a “crab cake”. 2-3 feedings and we shall be good to go.
    rw saunders
    everything is connected

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    Default Re: Kevin's Sourdough ::



    Morning feeding and my yeast says "bring it on".
    rw saunders
    everything is connected

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    Default Re: Kevin's Sourdough ::

    Quote Originally Posted by rwsaunders View Post


    I’ve been gone for most of April so my poor starter(s) were neglected. In honor of such a nice day, I mixed up some stiff starter for the first feeding...227g starter discard and 113g all purpose flour shaped into a “crab cake”. 2-3 feedings and we shall be good to go.
    And we have missed you and your food shots. Welcome home.

    Mike
    Mike Noble

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    Default Re: Kevin's Sourdough ::





    "Gaseous Clay" is now in the refrigerator for its final proof...16-18 hours.
    rw saunders
    everything is connected

  6. #166
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    Default Re: Kevin's Sourdough ::





    Good rise overnight and with a rain delayed ride start, it’s into the oven you go mate.
    rw saunders
    everything is connected

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    Default Re: Kevin's Sourdough ::







    It's a wrap...nice crust and crumb, with a decent "tang" to it after proofing in the fridge for 18 hours overnight. Even Mrs. RW gave a thumbs up and she's not a sourdough fangirl.
    rw saunders
    everything is connected

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    Default Re: Kevin's Sourdough ::

    Fantastic looking loaf rw!
    Guy Washburn

    Photography > www.guywashburn.com

    Men occasionally stumble over the truth, but most of them pick themselves up and hurry off as if nothing had happened.
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    Default Re: Kevin's Sourdough ::





    Time to unleash the beast so one more feeding and she will be ready to rock.
    rw saunders
    everything is connected

  10. #170
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    Default Re: Kevin's Sourdough ::

    Looking for sourdough advice. Since the weather has gotten steamy in St. Louis, my sourdough dough has become so wet that I can't even knead it anymore. It's more like a really, really thick batter. This is the first summer of my sourdough starter but I'm using the same recipe I have in the past so I'm a bit confused as to why this is happening. It might be a bit more hot and humid in my air conditioned house than in the winter but I wouldn't think so bad that it'd affect my bread dough. Any ideas out there from the bakers?
     

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    Default Re: Kevin's Sourdough ::

    It's all just % hydration of the final dough, so if more is coming from the air, and less is being lost from the starter, just cut down how much you add to the final. I suppose there is an equation if you have the parameters measured, but I'd start by pretending you are making an "X - 5%" hydration dough, and experiment from there.
     

  12. #172
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    Default Re: Kevin's Sourdough ::

    jimi...I'm having good luck these days with a stiff starter, especially in the Summer.

    Stiff Sourdough Starter Recipe | King Arthur Flour
    rw saunders
    everything is connected

  13. #173
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    Default Re: Kevin's Sourdough ::

    Quote Originally Posted by rwsaunders View Post
    jimi...I'm having good luck these days with a stiff starter, especially in the Summer.
    Me too.

    Sorry, couldn't resist.
     

  14. #174
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    Default Re: Kevin's Sourdough ::

    Thanks for the options. I'll try both separately: the stiff starter and using less hydration. ...plus some 4 roses for the baker.
     

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    Default Re: Kevin's Sourdough ::

    Sourdough donuts/doughnuts/deauxnutz:

     

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