I Hate You all, Sour Dough Thanks @sandyut lol

[DRKsmoking]

DRKs, Those loaves look like you've been making bread for years. Nice job and I'm staying 20 feet back from that rabbit hole ! :)

Thanks Dave for the like and the comment

It has been years sense i made bread, so kind of beginner again luck for my first couple loaves of SD.

I don't know Dave the whole is pretty wide , you might just slip in.

With all the posts here and then on the www, the info is just staggering. I already have quite a list of things to try, and thats just from, the folks here on SMF.

David

 

[DRKsmoking]

Beautiful loaves, my friend! You made me pull my starter out of the fridge just now to see if I can even come close to what you just made.

Thanks Mike for the comment

Sorry about that , I think. And like I mentioned above kind of beginners luck.

Wait to see what I do with my first boule when I get a Dutch Oven or other baking can, lol
Then we will see a real beginner loaf.

David

 

[DRKsmoking]

Congratulations on starting your journey.

Thanks Jarhead for the like and the comment

Yes this will be quite a journey, and fun and filling to boot.

David

 

[DRKsmoking]

Looking good Billy Ray
Meet you at the bottom of the rabbit hole.


Isn't that the truth? But bread flour is way more expensive down south than up home where we grow the stuff.

My wife (the supposed non bread eater) is the one that cannot wait to cut into a fresh loaf. She wants it warm to melt in the butter.
I do most of mine sandwich loaf style as it fits the toaster.
If Mona wants the hard crust of a rustic boule, you're going to need a bread oven or dutch oven. Sounds as the purchase is pre-approved

Thanks Johne for the like and the comment

Ha Ha Billy Ray ??

My god I hope the bottom is not too far as I have already printed off a few recipes that I want to try and with the list of want to from here also. I'm going to weigh 300 pounds lol. There goes my girlish figure.

A reg loaf of sandwich bread ( say like Wonder ) is $3.00 in the store, and no where near as tasty as homemade.

Mona says she likes a crusty crust but I did notice she cut the ends off both loafs and ate those first.

So yes looking into a Dutch Oven or what ever to make some Boule for her to try.

This is going to be fun

David

 

[DRKsmoking]

That bread looks great David. The grilled cheese, man instant tummy growl.

Thanks Chris for the love and the comment

It came out nice , and the grilled cheese was very good with a nice golden crisp and lots of runny cheese inside all the little holes, Mmmmmm

David

 

[DRKsmoking]

Thanks
mike243
luvcatchingbass

For the likes

David

 

[DRKsmoking]

Thanks
schlotz
SmokyMose

For the likes

David

 

[DRKsmoking]

Thanks

forktender , for the 3 Loves.

This is a new thing to do for me , I received the starter from Dave sandyut and if I am not mistaken he said he received his or one of his SD starter from you. So not sure if this is an offspring from yours or not.

But this is a great new way for bread for me. Already done a few things and many more on my list.

Thanks

David

 

[forktender]

I think that starter from Dave was from my old starter, which was originally from Anthony Falco, of Roberta's Pizza in Brooklyn, NY. I took an S.D. wood fired pizza making class at the Napa Culinary Institute, in Napa, CA several yrs ago. At the end of the classes, Anthony gave us some of his starter to take home. I made hundreds of pizzas, waffles, and pancakes with it, but never got into the bread making, like Dave did. I sent Dave some starter several yrs ago, and he hit the ground running with it. I really need to get back into making pizza and start making some bread, as I love S.D bread like no other.

I don't know why, but making bread has always intimidated me, and it shouldn't because I watched my Noni make bread every single day, both at her home and her restaurant, and catering biz.

David, your breads look amazing, and that grilled cheese is perfection. Oh, by the way your starter is a direct descendant, of my Norcal "Luigi".
I hope Dave told you that you "HAVE" to name your starter, or it will be bad luck, and your bread won't rise. (It's an old dego superstition).

I'd like to try to make a few loafs of your sandwich bread, but I need to pull Luigi out of retirement first. I had my starter out, a few months ago, to start making pizza again. It sprang right back to life, but I like to feed it for a week or two before using it, This time of yr, I keep it on top of the water heater, so it stays nice and warm, well I got sick with a bad flu bug and forgot all about it.

Let me tell you, rancid S.D. starter will gag a maggot, it smells horrendous. Now I have to pull out some more of my rescue starter out of the freezer to get it going again. Make sure you make up a rescue starter with some of your discard, by pouring it onto a cookie sheet and letting it dry out. I place the cookie sheet into my oven with the inside light on to speed up the drying process. My oven has an old school 25w lightbulb inside it, which works great for drying the starter. Great job on the bread, now it's pizza time.

Try some S.D. waffles, or pancakes, I think you'll like them, we love them in our house.

Welcome to the world of sour dough.
Dan.

 

[DRKsmoking]

Thank you Dan for the history, that is cool. Dave did tell me a had to name it. He actually sent the note that was from you to him along with the starter.

I love , should say we love the sweet sandwich bread , I have made it a couple times so far. I count my blessings that it turned out so good for the first time. Or it might have swayed me to not go further with it ( as I am a yeast user normally ). And the sub buns for my crispy pork belly post. made Rolls . Really liking the SD world

Pizza is on my list with many other things. I will have to see how the pizza turns out , because I am kind of a pizza snob to myself only, lol.
Like thick crust, sorry thicker then the thin crunchy crust.
But in saying that I will eat any pizza because , Well its pizza, ha ha .

Here to show the thickness I really like. This one with my own Mozza and my pizza dough

So I cant wait to try your off spring SD to make my next pizza.

David

 

[forktender]

Thank you Dan for the history, that is cool. Dave did tell me a had to name it. He actually sent the note that was from you to him along with the starter.

I love , should say we love the sweet sandwich bread , I have made it a couple times so far. I count my blessings that it turned out so good for the first time. Or it might have swayed me to not go further with it ( as I am a yeast user normally ). And the sub buns for my crispy pork belly post. made Rolls . Really liking the SD world

Pizza is on my list with many other things. I will have to see how the pizza turns out , because I am kind of a pizza snob to myself only, lol.
Like thick crust, sorry thicker then the thin crunchy crust.
But in saying that I will eat any pizza because , Well its pizza, ha ha .

Here to show the thickness I really like. This one with my own Mozza and my pizza dough

View attachment 714344View attachment 714343 View attachment 714345

So I cant wait to try your off spring SD to make my next pizza.

David

Originally, the starter from Anthony, was named Fredough, which made me LOL!!! You're off to a great start, I'll be watching to see what you come up with.
And don't be afraid to mess around with a hybrid dough for pizza using SD & yeast together. My wife loves NY style pizza, I'm more of a Naples style pizza dude. Lucky for me, a friend tweaked my old GE oven, so it can get up to 725 degrees now, which is perfect for my pizza. All he did was turn the heat adjustment/ limiter screw to max it out. I had no Idea that it even had a limiter screw, it was right behind the temp control knob.

That pizza looks KILL'ER!!!!

 

[DRKsmoking]

Originally, the starter from Anthony, was named Fredough, which made me LOL!!! You're off to a great start, I'll be watching to see what you come up with.
And don't be afraid to mess around with a hybrid dough for pizza using SD & yeast together. My wife loves NY style pizza, I'm more of a Naples style pizza dude. Lucky for me, a friend tweaked my old GE oven, so it can get up to 725 degrees now, which is perfect for my pizza. All he did was turn the heat adjustment/ limiter screw to max it out. I had no Idea that it even had a limiter screw, it was right behind the temp control knob.

That pizza looks KILL'ER!!!!

Thank you about the pizza.

I did not know that could be done to the temps, I don't think I will do that as I built my oven right into the cabinets and countertop . So for me I would be nervous about extra heat build up.
If I had a stand alone stove/oven I would probably try it.

I cook mine on a big stone i my BBQ, and it works great. But my paddle I made will only hold a 12" pizza. I get a good temp from the Q. We used to cook them ( pizza ovens ) at 424 deg. on the stones, when I worked in the restaurants, not the conveyer belt ones now that are used a lot around here..

 

[sandyut]

DRKsmoking forktender this thread makes me smile! Dan, I cant thank you enough for the starter you sent years ago. David, it is a delight to see you running with it!

Making bread is so rewarding!

 

[DRKsmoking]

DRKsmoking forktender this thread makes me smile! Dan, I cant thank you enough for the starter you sent years ago. David, it is a delight to see you running with it!

Making bread is so rewarding!

And I appreciate you both, and the chance to try and play and enjoy this kind of baking.

David

 

[forktender]

DRKsmoking forktender this thread makes me smile! Dan, I cant thank you enough for the starter you sent years ago. David, it is a delight to see you running with it!

Making bread is so rewarding!

Dave, it was my pleasure… that is what this forum is all about, sharing, and helping others. I knew you would pay it forward.