Sour Dough Balistics
- Thread starter Snuby642
- Start date
I just wasn't being true to the "sourdough ballistics" thread by using yeast.
I have never tried a hybrid, just one or the other.
Has anyone ever added some barley flour to their bread recipe? Bob's Red Mill Artisan flour shows barley as one of the ingredients. Makes me curious as to what it adds.
Interesting grinder. Ours is just a Nutrimill. Works well.
Promoting this venue is something I support. Keep it up.
Promoting this venue is something I support. Keep it up.
Good info, thanks!
They sell whole barley at the local market in the bulk section. I'll have to try some in my next grind.
Notice how it says “small amounts”. I have no idea how much a small amount is.
Y'all are now starting to get into the realm of "malted barley" and not just what it is, but what it does. We're talking enzymes and such, for the changing of sugar chains to be consumed by the yeast and made into 'other things'.....
I'll leave it at that for the moment, but that is a whole 'nuther rabbit hole for y'all to fall down into!
I'll leave it at that for the moment, but that is a whole 'nuther rabbit hole for y'all to fall down into!
Ballistic starter wildcat day.
Cool rainy and have a huge batch of starter ripe.
Decided to take my basic recipe and substitute 1/3 unbleached ap and add 1tsp yeast.
Accidently added 5g too much olive oil, probably not flatten any primers.
That's about 1200g of dough so thinking 12 brotchen size rolls.
Will see how this goes.
Cool rainy and have a huge batch of starter ripe.
Decided to take my basic recipe and substitute 1/3 unbleached ap and add 1tsp yeast.
Accidently added 5g too much olive oil, probably not flatten any primers.
That's about 1200g of dough so thinking 12 brotchen size rolls.
Will see how this goes.
Well
A little misshapen and slightly flat but great taste and toasty outside soft inside crumb tight to medium.
Addition of a water spray and coarse sea salt is a good idea.
Give them a B + due to shape, slightly spread out, not uniform.
Plus side, crusty exterior, soft inside and good flavor.
They rose from starter fed and mature, to bake in 5 hours with 80 degree proof and that bump of yeast .
Not a bad lick but not from a German bakery either.
Well actually from a German, in Texas..
A little misshapen and slightly flat but great taste and toasty outside soft inside crumb tight to medium.
Addition of a water spray and coarse sea salt is a good idea.
Give them a B + due to shape, slightly spread out, not uniform.
Plus side, crusty exterior, soft inside and good flavor.
They rose from starter fed and mature, to bake in 5 hours with 80 degree proof and that bump of yeast .
Not a bad lick but not from a German bakery either.
Well actually from a German, in Texas..
Tonight was pizza night, and a little competition between my wife and I. We have a little outdoor pizza oven but the weather wasn't cooperating. The kitchen oven was set for 550°F
The dough, using 1/3 AP and 2/3 freshly ground Hard Red wheat, after rising and an overnight stay in the fridge.
Pizza Margherita
Wife's- Pizza Panne e Prosciutto.
Her dough was 100% Caputo pizza flour based.
Who won? Her pizza was good but I prefer the added flavor of the whole wheat flour.
The dough, using 1/3 AP and 2/3 freshly ground Hard Red wheat, after rising and an overnight stay in the fridge.
Pizza Margherita
Wife's- Pizza Panne e Prosciutto.
Her dough was 100% Caputo pizza flour based.
Who won? Her pizza was good but I prefer the added flavor of the whole wheat flour.
Wife did regular sour dough and a jalapeño cheese. The jalapeño cheese is amazing.
Whole yellow corn. It's one of my favorite pizzas.
Another is Arugula and Prosciutto. No red sauce, just olive oil and parmesan cheese.
So I did my first sour dough add in.
It was for a friend per request.
Small can of black olive slices folded in at the start of bulk rise.
My wife drained them in a paper towel. Small steps. lol
Plain on the outside.
And not too exciting on the inside but that's what she wanted, black olives.
So I think next fancy loaf gets kind of an olive salad, like for a "mufalata loaf" to make a mufalata out of?
Yes I know that would not be sanctioned by my friends in Louisiana, but I dont have a recipe for actual mufalata bread.
It was for a friend per request.
Small can of black olive slices folded in at the start of bulk rise.
My wife drained them in a paper towel. Small steps. lol
Plain on the outside.
And not too exciting on the inside but that's what she wanted, black olives.
So I think next fancy loaf gets kind of an olive salad, like for a "mufalata loaf" to make a mufalata out of?
Yes I know that would not be sanctioned by my friends in Louisiana, but I dont have a recipe for actual mufalata bread.
Last edited:
My youngest son is allergic to eggs so I made eggless pancakes this morning. I mixed 30% hard red wheat flour into the recipe, and kicked it up with a little vanilla, brown sugar, and cinnamon.
They came out really good
They came out really good
Last night I started a new sourdough batch using the King Arthur recipe. I used 50/50 home ground red wheat and AP flours.
Tonight I was exchanging the mixture and the recipe says to throw out half a cup. Instead of throwing it out, I mixed it with some more AP flour, rolled it flat, and threw it in the oven.
The results were kinda like a pita bread, soft and flavorful
Tonight I was exchanging the mixture and the recipe says to throw out half a cup. Instead of throwing it out, I mixed it with some more AP flour, rolled it flat, and threw it in the oven.
The results were kinda like a pita bread, soft and flavorful
After a 5 year hiatus, I baked a loaf with the homemade sourdough. I think my dough had a little too much hydration so it spread out more when it was baking. The flavor is very good.
Last edited:
@marshall2015
I see your bottom crust is darker than the top.
I stick a pizza stone or sheet pan on the shelf under the loaf and it comes out even.
Hydration my recipe has 600g flour and 400g water and 200g starter so 100% hydration I guess.
I use dutch oven with lid or loaf pans covered with foil for half the cooking time
and then open it up the rest. 1 hour and a room temp start.
I have not done a loaf on a sheet tray and wish I had a cast iron big loaf pan.
I have been letting dough get to 3/4 bulk rise instead of full double before stretching and forming
for the pan and got decent results.
Not sure if any of this helps with a "free standing" loaf.
Guess I need to try it.
I see your bottom crust is darker than the top.
I stick a pizza stone or sheet pan on the shelf under the loaf and it comes out even.
Hydration my recipe has 600g flour and 400g water and 200g starter so 100% hydration I guess.
I use dutch oven with lid or loaf pans covered with foil for half the cooking time
and then open it up the rest. 1 hour and a room temp start.
I have not done a loaf on a sheet tray and wish I had a cast iron big loaf pan.
I have been letting dough get to 3/4 bulk rise instead of full double before stretching and forming
for the pan and got decent results.
Not sure if any of this helps with a "free standing" loaf.
Guess I need to try it.
Thank you for the ideas and for inspiring me by starting this thread.
There were several things against me that created the final shape but I really like the flavor and texture. Tonight I made some homemade split pea soup and toasted cheese bread.
A gift from mom. Secret recipe she said.
Allegedly it had to rise for 12 hours.
Perfect texture and flavor imo.
Allegedly it had to rise for 12 hours.
Perfect texture and flavor imo.
We had a little cold front come through, and the sourdough needed refreshing, so my wife decided to bake. This one came out really soft for some reason and the sourdough flavor was light.
Last edited:
Well I managed to kill my starter.
Our friend calls me Murderer.
So in shame I have a new starter in works. Last week was cold so I used the oven light to keep it warm. This week it's neer 80 degrees and the starter got too warm.
I decided to split it into two jars .
Took one outside for some fresh air and natural yeast blowing around. It's in the shade.
Our friend calls me Murderer.
So in shame I have a new starter in works. Last week was cold so I used the oven light to keep it warm. This week it's neer 80 degrees and the starter got too warm.
I decided to split it into two jars .
Took one outside for some fresh air and natural yeast blowing around. It's in the shade.
Last edited:
You cant keep the Sourdough Malita down. You can kill our starter and we make new. We can get taken out but the recipes and tactics are passed down.
So a couple days ago I made a test loaf in a small loaf pan basically 1/2 my normal recipe used in the Dutch oven round loaf .
Starter was new and needed help.
Not a problem add some yeast.
There was still a good bit of sourdough aroma and flavor I am told. I didn't get a slice it was a gift.
You can see the crumb is small and it could have used 5 minutes more time in the 400 degree oven.
I mixed in the olive slices 1 small can for the small loaf into the dry mixture. This worked better than folding them in later for me as someone here had said. (Thanks)
I will next time cut the slices in half on the olives to not have the center kind of filled with dough.
Also I did add slashes to the top but they ? self healed?
So a couple days ago I made a test loaf in a small loaf pan basically 1/2 my normal recipe used in the Dutch oven round loaf .
Starter was new and needed help.
Not a problem add some yeast.
There was still a good bit of sourdough aroma and flavor I am told. I didn't get a slice it was a gift.
You can see the crumb is small and it could have used 5 minutes more time in the 400 degree oven.
I mixed in the olive slices 1 small can for the small loaf into the dry mixture. This worked better than folding them in later for me as someone here had said. (Thanks)
I will next time cut the slices in half on the olives to not have the center kind of filled with dough.
Also I did add slashes to the top but they ? self healed?
I didn't get any pictures but we made pizza the other night using sourdough. The crust was thin in the middle and nice and puffy on the edges. Just how I like it 
Last edited:
200g Sourdough made with the King Arthur method using AP flour
1kg pizza flour, Caputos is the brand we use.
65% hydration is what works for us at 4k feet altitude and low humidity
9-12g salt
Mix ingredients with dough hook in mixer. Cover and let rise 4-5 hours. Put in refrigerator overnight. Remove and knead. Cut into 250g balls for a roughly 15" pizza. Let balls rise until they double in size then make the crust.
I have a wood fired outdoor oven in the summer. For this batch, we used the kitchen oven with a circular stone. Preheat the oven as high as it will go and give it 30 minutes to get the stone hot. I turn on the broiler for 5 minutes to get surface of the stone even hotter, place the pizza on the stone, then turn the oven back on while it is baking.
1kg pizza flour, Caputos is the brand we use.
65% hydration is what works for us at 4k feet altitude and low humidity
9-12g salt
Mix ingredients with dough hook in mixer. Cover and let rise 4-5 hours. Put in refrigerator overnight. Remove and knead. Cut into 250g balls for a roughly 15" pizza. Let balls rise until they double in size then make the crust.
I have a wood fired outdoor oven in the summer. For this batch, we used the kitchen oven with a circular stone. Preheat the oven as high as it will go and give it 30 minutes to get the stone hot. I turn on the broiler for 5 minutes to get surface of the stone even hotter, place the pizza on the stone, then turn the oven back on while it is baking.
Arrrrg Stupid Snuby.
Well a while ago I killed my starter in the fridge by missing several feedings, ok many. Was spending time in and out of town.
So just start another one.
Not sure what was holding up progres but was impatient.
I decided to make a cheater batch and added less than half a teaspoon of yeast.
No shame and all is fun and games till your attention is diverted or like me your just stupid.
It's not really a old school sourdough if you basterdise it.
It's a hybrid and that's also ok and has a purpose.
But at the time I get ready to bake I mix both batches togeather.
And I think that is how it got its name "starter", because you keep starting over.
The hybrid matures much faster after feeding, in turn flavor and crumb will change.
And I think why pizza guys refrigerate overnight to gain flavor by slowing its roll.
We will see.
I can't pinpoint what caused the slow progression on this starter and suspect " flat water" so got a new batch.
Well a while ago I killed my starter in the fridge by missing several feedings, ok many. Was spending time in and out of town.
So just start another one.
Not sure what was holding up progres but was impatient.
I decided to make a cheater batch and added less than half a teaspoon of yeast.
No shame and all is fun and games till your attention is diverted or like me your just stupid.
It's not really a old school sourdough if you basterdise it.
It's a hybrid and that's also ok and has a purpose.
But at the time I get ready to bake I mix both batches togeather.
And I think that is how it got its name "starter", because you keep starting over.
The hybrid matures much faster after feeding, in turn flavor and crumb will change.
And I think why pizza guys refrigerate overnight to gain flavor by slowing its roll.
We will see.
I can't pinpoint what caused the slow progression on this starter and suspect " flat water" so got a new batch.
Last edited:
If you have access to 'non-chlorinated water' then use that. Seeing as the chlorine kills the greeblies in your starter, it'd be counter-productive to use it.
Have bottled water for now more good fresh water from a fancy filtration system coming.
Pulled my test loaf 11:45pm.
Pulled my test loaf 11:45pm.
Well it looked a little blondish to me. Guess that happens when you cook it for an hour ar 350 degrees Fahrenheit instead of 400.
It also didn't "rip" very well where I cut it with my brand new lamay my wife got me, the razor blade broke. Geeze.
You just can't make this stuff up. lol
I wonder how long at 400 it will take to straiten it up. It didn't sound hollow when thumped but a toothpick came out clean.
I got 350 in my head from cooking rolls earlier today.
It also didn't "rip" very well where I cut it with my brand new lamay my wife got me, the razor blade broke. Geeze.
You just can't make this stuff up. lol
I wonder how long at 400 it will take to straiten it up. It didn't sound hollow when thumped but a toothpick came out clean.
I got 350 in my head from cooking rolls earlier today.
Are you sure your started was dead? I keep mine in the fridge and life has gotten in the way sometimes too. But, poor off the hooch, and feed it and it comes back.
As for water, just leave a cup full sitting on the counter overnight. The chlorine will evaporate off.
As for water, just leave a cup full sitting on the counter overnight. The chlorine will evaporate off.
My "hybrid " loaf turned out decent. I cooked it a while at 400.
I give it at best a B grade crumb and a C grade for flavor if judged by sour dough standards. Too sweet.
It will be eaten up since it did come out better than commercial white loaf.
I give it at best a B grade crumb and a C grade for flavor if judged by sour dough standards. Too sweet.
It will be eaten up since it did come out better than commercial white loaf.
Well, thanks guys. Just what I needed another thing to obsess over. I have sourdough starter and new various supplies on the way now....
@whiskeytower
Some things I use all the time.
5-6qt cast iron Dutch oven covered half the bake to steam the loaf.
Single sandwich size cast iron loaf pans, foil used as lid.
Kitchen scale, big plastic spoon, plastic handled spatula, a plastic bowl scraper and a repurposed spice shaker for bench flour.
Also a bench scraper.
I use repurposed plastic jugs from pig skins etc. to keep flour and 3x5 index cards for recipes held in place on the ball jars I also forgot to mention lol
I cant think of much else I need.
Some things I use all the time.
5-6qt cast iron Dutch oven covered half the bake to steam the loaf.
Single sandwich size cast iron loaf pans, foil used as lid.
Kitchen scale, big plastic spoon, plastic handled spatula, a plastic bowl scraper and a repurposed spice shaker for bench flour.
Also a bench scraper.
I use repurposed plastic jugs from pig skins etc. to keep flour and 3x5 index cards for recipes held in place on the ball jars I also forgot to mention lol
I cant think of much else I need.
Thanks for your list of supplies, Im probably going to go with a Lodge dutch oven. The research is ongoing. But, I have a glass bread pan that i keep threatening to use. Bench scraper is a good call, I have needed one for a long time. Good Idea with the spice shaker as well.
Last edited:
Please excuse the mess. Wife and grandkid asleep next to kitchen on the couch.
The small lodge pan is great for a sandwich loaf and a good test loaf size instead of making a round boule twice the size.
That little white bowl scraper is worth its weight in gold when you figure out how to work your dough in a bowl while it's still sticky and not get all messy.
The homade funnel is ok my good one that fits the ball jars is dirty but keeps things from being a mess and the insides of the jars clean so you can see progress.
3x5's recipies get rubber bands and let you mark starter beginning height. Plastic spoons are easier to clean.
Last edited:
Well think I have a winner?
Tripled in size within 4 hours.
It's an ap flour starter and I'm used to bread flour starter and bread flour loaf so may be a learning experience. (Again)
I will try one of my small loave batches.
Rubber band was start.
Any heads up from the militia would be helpful.
Tripled in size within 4 hours.
It's an ap flour starter and I'm used to bread flour starter and bread flour loaf so may be a learning experience. (Again)
I will try one of my small loave batches.
Rubber band was start.
Any heads up from the militia would be helpful.
I'm no expert, but if it has bubbles and doesn't smell funky, that's a good batch in my experience.
So after a huge loaf came out of my Dutch oven looking like a cake, but eaten up by the girls. Double small loaf recipe is too much for Dutch oven. Lol
A small loaf that had green, black olives and sun dried tomatoes came out with smallish crum and not 100% done I made a few changes.
One trick I learned oil and salt go in last, but not for the standard reasons you will find listed.
So start with mixing bowl.
I lightly oil it and wipe out excess.
Flour goes in and water next. Rough mix using spoon, then bowl scraper and let rest (autoliase) for an hour.
Next I put in the starter and mix
Salt is scattered on top and down sides in 2 batches using scraper folded in, the salt will help clean the sides and bottom of you bowl.
Next is your oil, poke your fingers in the top of the dough and poor it on. It will be a (hot) mess.
Use the scraper and scrape the bowl and it's time to get hands on still in the bowl. Stretch and fold over on itself 4 times rotating sides. Wait 15 minutes and go again.
By the third maybe fourth time most will be incorporated and bowl will be (clean), cover with plastic wrap and bowls lid.
Time for an overnight cold ferment. 12 hours working out good.
A small loaf that had green, black olives and sun dried tomatoes came out with smallish crum and not 100% done I made a few changes.
One trick I learned oil and salt go in last, but not for the standard reasons you will find listed.
So start with mixing bowl.
I lightly oil it and wipe out excess.
Flour goes in and water next. Rough mix using spoon, then bowl scraper and let rest (autoliase) for an hour.
Next I put in the starter and mix
Salt is scattered on top and down sides in 2 batches using scraper folded in, the salt will help clean the sides and bottom of you bowl.
Next is your oil, poke your fingers in the top of the dough and poor it on. It will be a (hot) mess.
Use the scraper and scrape the bowl and it's time to get hands on still in the bowl. Stretch and fold over on itself 4 times rotating sides. Wait 15 minutes and go again.
By the third maybe fourth time most will be incorporated and bowl will be (clean), cover with plastic wrap and bowls lid.
Time for an overnight cold ferment. 12 hours working out good.
Last edited:
THat olive/sun dried tomato loaf sounds amazing...I'm headed to the kitchen to rummage for a snak.
As you use it, add to it, use it some more, it will "develop" over time. As-in it'll get better. Stronger. I don't know so much as "age" but I'd say it 'matures' after continuous use over a few years.
Another side-line hack is to buy wheat whole, and grind it into flour yourself. Every 'area' has it's own "local" yeast, and this is another method of diversifying/hybriding your starter. "They Say"..... that San Fransisco sourdough is the bestest. I dunno, because I've never had.
Add to that, the current 'air quality' for the past decade and I'd seriously question that statement. But that's another story. Keep it up, and keep giving it away when you don't use it all. The yeast WILL improve over time.
Just wait until you make yourself some sourdough kaiser's.... THOSE are my favorite'est.
I had a couple of things when I was a child in and around the San Francisco area we were visiting.
Little tiney rock shrimp in a paper cone at the pier.
And sourdough bread at some random restaurant.
They both tasted good but.
I thought why didn't they let the shrimp grow up like what we have in the Gulf of America.
And why does the bread have all these big holes in it.
Edit: Auto correct actually came up with "Gulf of America".
Little tiney rock shrimp in a paper cone at the pier.
And sourdough bread at some random restaurant.
They both tasted good but.
I thought why didn't they let the shrimp grow up like what we have in the Gulf of America.
And why does the bread have all these big holes in it.
Edit: Auto correct actually came up with "Gulf of America".
