Sourdough Sandwich Bread

[BGKYSmoker]

Mixed yesterday, cover and overnight on the stove.

Baked this morning.

 

[chopsaw]

Looks good . Was it fully proofed this morning , or do you go in the oven a bit under ?

 

[Fueling Around]

Nice
I've got 2 cold proofing in the fridge a plain and a jalapeno pepper jack

 

[sawhorseray]

LOOKS FANTASTIC RICK, I NEED TO GET OFF MY ASS AND TRY A LOAF LIKE THAT. RAY

 

[BGKYSmoker]

Looks good . Was it fully proofed this morning , or do you go in the oven a bit under ?

It was fully.

 

[BGKYSmoker]

Thanks all.

Im not much of a crumb reader but this one is jelly/jam tight.

 

[clifish]

Nice Rick,

I finally started half the starter you sent me in March. Was afraid to do all of it in case I screwed it up.

 

[Fueling Around]

Nice Rick,

I finally started half the starter you sent me in March. Was afraid to do all of it in case I screwed it up.

Stay with it Cliff. It will go bubbly in a few days and then appear to go dead. Keep the the feeding and discard regiment until it comes to life again.

 

[clifish]

Stay with it Cliff. It will go bubbly in a few days and then appear to go dead. Keep the the feeding and discard regiment until it comes to life again.

Already screwed up the first step, I started with 5G of starter but added 15 G of water...still think it will be ok?

 

[chopsaw]

I finally started half the starter you sent me in March. Was afraid to do all of it in case I screwed it up.

I was worried about the same thing when I got mine . So My discard went into another jar and I fed it as well . I think I had 5 jars going at once . Then I started culling out the weak and feeding the stronger ones . I keep 2 going that I feed , and when I want to bake I have a tall straight jar that I use for that , and keep the other 2 as stock .

As said above , just stay with it . It will come together , and I've learned that you can't hardly kill it . Biggest mistake I was doing before Rick's help was thinking it was " done " or I did something wrong .
Mine took about 2 weeks .

As far as the 15 grams of water , did you do the same with flour ?

 

[BGKYSmoker]

Already screwed up the first step, I started with 5G of starter but added 15 G of water...still think it will be ok?

just add some flour to get it to like a thin batter.

 

[clifish]

I was worried about the same thing when I got mine . So My discard went into another jar and I fed it as well . I think I had 5 jars going at once . Then I started culling out the weak and feeding the stronger ones . I keep 2 going that I feed , and when I want to bake I have a tall straight jar that I use for that , and keep the other 2 as stock .

As said above , just stay with it . It will come together , and I've learned that you can't hardly kill it . Biggest mistake I was doing before Rick's help was thinking it was " done " or I did something wrong .
Mine took about 2 weeks .

As far as the 15 grams of water , did you do the same with flour ?

no halved the flour, will be doing equal parts from now on. Tall jar coming in today, for now using pint size. The jar comes with a metal lid and a cloth one, which do you use and when?

 

[chopsaw]

It was fully.

Asked because of mixed results .
Went into the oven like this , ( it's starting to fall ) .

Came out like this . Still good . It was about 85% hydration .
That might have caused some of it , but I'm thinking it was over proofed .

The jar comes with a metal lid and a cloth one, which do you use and when?

I started out using the cloth , but switched to the metal .
When slow to react , the cloth allows a skin to form . At least it did for me .
I store and feed mine in pint jars , then use the tall jar when I want to bake .

Here's something else I do .
I keep a empty pint jar on the counter . Because I'm storing in pint jars .
I weigh the empty jar and zero it out .

Then I weigh the starter jar and it tells me what's left behind .
I use that number to feed .

 

[BGKYSmoker]

no halved the flour, will be doing equal parts from now on. Tall jar coming in today, for now using pint size. The jar comes with a metal lid and a cloth one, which do you use and when?

The cloth will allow some flow from the starter fermenting releasing gas and some good yeasts to come in. After you get an active starter use the solid lid...
easy peasy

 

[sandyut]

Looks fantastic. mine usually end up in odd shapes... yours looks perfect!

 

[Fueling Around]

Asked because of mixed results .
Went into the oven like this , ( it's starting to fall ) .

... , but I'm thinking it was over proofed .
...

Yes over proofed. I know someone that has done that, too.

Here is another stupid error on my latest bread.

I cold proofed for 2 days, pulled from the fridge and removed the plastic wrap, then proceeded to forget about them for about an hour.
Still turned out good, but the tops were pretty gnarly.

The (baked) loaf on the right had about 200 grams (~1/2#) of jalapeno pepper jack cheese.
It took about 10 minutes longer to bake (I should have only gone 8 minutes) due to the added mass.
Wife said they both taste great.

 

[chopsaw]

Here is another stupid error on my latest bread.

Those would make a great Detroit style pizza . I know the bread was good though . Great for toast .

 

[BGKYSmoker]

Nothing wrong with yours.

Try cooling on the side so the top dont fall.

 

[BrianGSDTexoma]

I have not used my starter in many months. I feed about every 1 1/2 months and always comes right back to life. Think its time to make a loaf. I bring it up now.

 

[chopsaw]

I backed down the hydration and went in the oven at about a 3/4 rise . Better result .

not much of a crumb reader but this one is jelly/jam tight.

How's the shelf life pre slicing ?