Kevin's Sourdough ::

[rwsaunders]

Another sourdough rabbit hole...

Home | The Perfect Loaf

[Too Tall]

TwentyFour hr. Jim L. style no knead made in the old (busted) family dutch oven. Using up the last of my Caputo 00 before a giant sack of fresh flour arrives.
Yeast seems to have become the new TP. There is none to be had. Time to start a jar of S.D. goo.

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[deano]

Easter day Sourdough waffle tenebrism, Michelangelo Merisi de Caravaggio, 16th century.

[skouri1]

Yeast seems to have become the new TP. There is none to be had. Time to start a jar of S.D. goo.

I assume we have a sourdough starter thread? We too are down to the last packet of instant yeast. Good thing a 1/4 tsp will do ya for no knead, but still...

[rydesteel]

[QUOTE=Too Tall;1000400]TwentyFour hr. Jim L. style no knead made in the old (busted) family dutch oven. Using up the last of my Caputo 00 before a giant sack of fresh flour arrives.
Yeast seems to have become the new TP. There is none to be had. Time to start a jar of S.D. goo.

Yo Tall Friend, Aldis here in the Midwest has Yeast. I snagged 2-3packs last time there and they had a couple boxes of it. It's not the same as the Platinum or Red Star I like to use in normal times but it does work. Let me know if I can hook a brother up.

[rwsaunders]

It’ll take you about a week...pretty simple if you follow the instructions. Keep your feeding discard after the starter is up and running and stockpile some stiff starter in the fridge. I find that the stiff starter is just as easy to use in making bread, perhaps simpler.

Sourdough Starter | King Arthur Flour

How to make your own sourdough starter | King Arthur Flour

Stiff Sourdough Starter | King Arthur Flour

Artisan Sourdough Bread made with a stiff starter | King Arthur Flour

[rwsaunders]

Feeding the beast for a bake this week...

[rwsaunders]

Should be interesting as this batch of beasty yeasty is very active.

[rwsaunders]

On the launch pad and preparing for lift-off...

[rwsaunders]

Decent spring in some respects, but I got involved with some work activities and I left it to proof in the fridge 2-3 hours too long...my bad, as you can see some real rise in the top, but not throughout. 5:1 white/whole wheat with liquid starter. The taste and texture are good and the smell is awesome...guess what will be a part of my lunchtime sandwich routine today?

[mnoble485]

RW, I have been waiting to see thes pics. Looks worthy of your skills.

Mike

[rwsaunders]

B- in my book...I lost track of the day and I forgot that it was in the fridge. I told Guy that this is a pretty simple sourdough recipe if your starter is lively but it take patience in terms of proofing. Too short and it’s jello and too long, little rise. The simplest sourdough recipe for me is KA’s stiff starter recipe. I’ll get one on the docket in 2-3 weeks and keep you posted.

[rwsaunders]

I’m posting this recipe as it’s almost out of the KA playbook and I love the critical path timeline.

Sourdough Bread with All-Purpose Flour | The Perfect Loaf

[gt6267a]

A question for the bread g-ds ...

We bake some bread and challah around here. With yeast in short supply, there is interest in multiplying our yeast supply. Happy to have a batch of something living in the fridge that we feed flour and water. We're not as excited about sourdough. Its not my thing. Our challah is great and doesn't need a flavor change. Is it possible to maintain an active culture without the sour?

[mnoble485]

A question for the bread g-ds ...

We bake some bread and challah around here. With yeast in short supply, there is interest in multiplying our yeast supply. Happy to have a batch of something living in the fridge that we feed flour and water. We're not as excited about sourdough. Its not my thing. Our challah is great and doesn't need a flavor change. Is it possible to maintain an active culture without the sour?

Care to share the recipe for the challah?

Mike

[guido]

A question for the bread g-ds ...

We bake some bread and challah around here. With yeast in short supply, there is interest in multiplying our yeast supply. Happy to have a batch of something living in the fridge that we feed flour and water. We're not as excited about sourdough. Its not my thing. Our challah is great and doesn't need a flavor change. Is it possible to maintain an active culture without the sour?

According to Ken Forkish's "Flour, water, salt, yeast", The sour flavor can be greatly reduced by really reducing the amount of Levain carried over between feedings. He explains it better than I can:

[rwsaunders]

Speaking of yeast, if anybody needs a larger quantity, I have an extra pound of SAF Red instant yeast that just arrived, which was the product of a "toofer" yeast buying hostage program...vacuum packed with an expiration date of Nov 2021 and enough to bake 96 loaves...HMU

[gt6267a]

Thanks for the feedback. The videos make sense. I ordered the Ken Forkish book. Maybe a little reading will also help!

Per the challah, a family friend made 80 different challah's recipes. Then she combined them to create a best of 80 combination challah recipe. Its pretty tasty. My wife makes it most Fridays. I've asked for the recipe and whether its sharable. Will let you know how it goes ...

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[COVRTDESIGN]

Speaking of yeast, if anybody needs a larger quantity, I have an extra pound of SAF Red instant yeast that just arrived, which was the product of a "toofer" yeast buying hostage program...vacuum packed with an expiration date of Nov 2021 and enough to bake 96 loaves...HMU

I'd certainly take that from you!

[rwsaunders]

I'd certainly take that from you!

Just sent it out to a Salonista this am...if I locate more, I'll send a note.

Thanks