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#sourdough

51 posts23 participants4 posts today
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A.B. Murrow

And now, for the gluten free sourdough recipe that nobody asked for from a programmer. Or: Yet Another entry in the often inevitable trend of all engineers to slowly morph into farmers, homesteaders, or carpenters, I present (five years too late), this rather opinionated and actually-pretty-good recipe for baking sourdough bread with neither wheat flour or *gasp* rice.

abmurrow.com/blog/gluten-free-

abmurrow.comGluten Free Sourdough Bread Recipe | Andrew Benbow
More from A.B. Murrow
#Baking#Blog#Sourdough
Continued thread
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fedward :omya:
I love how much of #sourdough #baking is superstition, received wisdom (if not cargo cult behavior), and self-reinforcing habits ("this worked before so I'm just going to keep doing it this way"). Could I make good bread with a wet starter? I'm sure I could. Have I ever tried it, in five years of making sourdough with a firm starter? I have not. And yet, I've still made lots of tweaks along the way.
Replied to ebuising
Public
fedward :omya:
@ebuising It's the Quarantiny Starter idea, more or less, but I maintain it at smaller volume than Andrew Janjigian ended up settling on after a few months: https://newsletter.wordloaf.org/not-quite-so-tiny-starter/ . Sometimes I do a midweek refreshment if the starter has seemed to underperform, but I haven't found that I need the extra boost all that often as long as I'm baking every week. #sourdough
wordloaf · Not-Quite-So-Tiny Starteraka Quarantinystarter 2.0
#sourdough
Public *
The Secret Life Of Plants🌱

Sauerteigpanpizza 😋🍕🌱 Für mich eine Art Hawaii, für den Gatten Gemüsepizza mit geräuchertem Tofu, für Beide (statt Pizzasauce)
Ljutenica.
Gibt kein Rezept, ist wieder mal Experiment. ⚗️ (Gelungen😋)
2 Drittel Roggenvollkorn, ein Drittel Weizenmehl 405.
Semola für die Verarbeitung.
#Natürlich 🌱❤️ #vegan #govegan #GrasUndSteine #veganfortheanimals #veganfortheplanet
#Pizza 🍕 #Backen #Sauerteig #Vollkorn #sourdough #sourdoughpizza #TeamAnanas

Die beschriebene Pizza, links Gemüse, rechts Hawaii in einer 28ger, flachen Emailleform, reicht locker für 2.
Continued thread
Public
fedward :omya:
I maintain my culture at 100% the rest of the time, FWIW. For regular replenishment I keep it small (5g of culture to 10g each flour and water), and when I plan to bake I do a scale feeding (25g culture to 40g each flour and water). Once it’s risen I take off 5g to feed for the next batch and scale the rest into the firm starter from the first post. There’s very little discard in my process since I work with such a small culture and generally don’t need many extra feedings as long as I’m #baking every week. #sourdough
#sourdough
Public
fedward :omya:
Very early on in my #sourdough process, things weren’t working very well and I tried a few different approaches to scaling and incorporating the levain. The process I was trying when everything finally worked involved a firm starter (~56% hydration) and I ended up sticking with it even after everything else was working well, because it results in bread with a subtle tang and not a sourdough that clubs you upside the head. This is ready to incorporate.
A small glass mixing bowl of sourdough starter, sitting on a marble counter, seen from the side. The starter is very bubbly and has risen almost all the way to the rim of the bowl (in fact, overnight it will have crowned above the rim, but by this point the crown has settled into the slightest rounding). There is a second, wider bowl inverted over the first one as a lid. In the near background on the left is a walnut pepper mill; in the far background on the right is an open window.
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