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Back To The Sourdough

SWFLsmkr1

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Got a mix going tonight. Usings the Clever Carrot SD recipe. Got 10 lbs of KA high gluten flour yesterday so lets see how this turns out. I thought the price of meat would be a tad cheaper here than it was in Naples......Not by much so my sausage making is on the back burner for while until i can get on post to the commissary and check prices.

All mixed and now 1 hour for autolyse (resting after mixing) covered.
Not purdy yet.
ccsd.jpg


Looks better now, just shaped into a ball. Cover and let it rise some before stretch & fold..........BBL
ccsd1.jpg
 

ramatack

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Got a mix going tonight. Usings the Clever Carrot SD recipe. Got 10 lbs of KA high gluten flour yesterday so lets see how this turns out. I thought the price of meat would be a tad cheaper here than it was in Naples......Not by much so my sausage making is on the back burner for while until i can get on post to the commissary and check prices.

All mixed and now 1 hour for autolyse (resting after mixing) covered.
Not purdy yet.
View attachment 512662

Looks better now, just shaped into a ball. Cover and let it rise some before stretch & fold..........BBL
View attachment 512663
Do you
Got a mix going tonight. Usings the Clever Carrot SD recipe. Got 10 lbs of KA high gluten flour yesterday so lets see how this turns out. I thought the price of meat would be a tad cheaper here than it was in Naples......Not by much so my sausage making is on the back burner for while until i can get on post to the commissary and check prices.

All mixed and now 1 hour for autolyse (resting after mixing) covered.
Not purdy yet.
View attachment 512662

Looks better now, just shaped into a ball. Cover and let it rise some before stretch & fold..........BBL
View attachment 512663
Do you keep a starter going,I do. But I've had a few problems, once I was warming up some to get working in a warmed oven that was off my wife decided to make brownies-got alot of crap for ruining her Tupperware lol
 

SWFLsmkr1

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Do you

Do you keep a starter going,I do. But I've had a few problems, once I was warming up some to get working in a warmed oven that was off my wife decided to make brownies-got alot of crap for ruining her Tupperware lol
I keep my starter active, i have 3 diff starters that are 6 months old. Each has their own flavor.
 

BrianGSDTexoma

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Nice start. Been a while think its time. I been stuck on that rye bread.

Do you keep a starter going,I
I only bake once a month and can bring my dried starter to ready to bake in less than 2 days. PM me if interested.
 

SWFLsmkr1

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Shape and second rise in the banneton, covered for an hour.
Side showing will be the bottom of loaf.
ccsd2.jpg
 

sandyut

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yes! I am back on baking more that its cooling off here. cant wait to see the final product
 
Last edited:

SWFLsmkr1

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Its SD bread time.

20 min bake with lid on.

Remove lid off dutch and bake for 40 mins at 400*
ccsd3.jpg


30 mins, remove bread from dutch and place on rack for the last 10 mins.
ccsd4.jpg



Now cool on a wire rack.
ccsd5.jpg
 

SmokinAl

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Your right Rick, if you make your own bread it doesn’t cost that much. Judy grows our own broccoli, mung bean, and radish sprouts. I eat them for lunch every day, & I put them in her homemade pita bread. We’re ready for the apocalypse.
Al
 

SWFLsmkr1

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Yup Al

Good to be prepared. In the spring we are going to garden so we can do some canning. Got a place for chickens and maybe a goat, folks down the rd have a couple cows and pigs, dont know if i wanna get a cow yet.
 

HalfSmoked

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Oh yup I'll take a slice or 2 maybe 3 with some Pa apple butter.

Warren
 

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