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Guys. GUISE.

I have been baking bread almost every single day. Every baking is two loaves. This should tell you how much my family eats. I can now make sourdough bread in my sleep. SPEAKING OF, HOW IS EVERYONE'S STARTER DOING? Mine is so delicious smelling, I can't even. Mm, bread. I'm pretty sure that I could give that whole "man cannot live by bread alone" a run for its money.

WAIT THAT MEANS I FORGOT ABOUT WINE. And roasted chicken. And poblano peppers. And chips. And Texas Sheet Cake. Shoot.

I made two pounds of garlicky hummus last weekend (literally two pounds) and it's almost all gone. I have a sad. Except that just means that I'll have to make some more and it's a delicious smelling process, so yay! (Toasted sourdough bread with a big, thick schmear of hummus is my go-to snack. Mm, COME KISS ME WITH MY GARLIC SOUR BREATH *SMOOOOOOCH* Protip: get all the chickpea skins off before making hummus for super creamy deliciousness. Otherwise, it's a bit pasty. It doesn't change the TASTE, just the look.

I'm writing today. I want to finish this damn Sterek fic, but I'm not done torturing Stiles just yet. (IT ENDS HAPPILY BECAUSE I DON'T DO ANGST ENDINGS ANYMORE. Not since AtS...) Writing and me have been frenemies lately, so we're trying to work through our issues and be BFF again.

Hey guys, it's the weekend!

Comments

halfmoon_mollie
Oct. 24th, 2013 03:43 pm (UTC)
***waves white flag***

I had wonderful sourdough starter. I let it ferment for two weeks before I even attempted to make anything. I used the scrap for bread, but of course you add yeast to that. I made sourdough bread. I kneaded it, I stretched it, I threw ice cubes in the oven...I got two hockey pucks. Okay, thought I, the starter is maybe not old enough. Two more weeks. One week I made biscuits with the scrap - they were okay! Made with baking soda they rise. Then another experiment with bread. Two more hockey pucks. My sourdough doesn't rise except in the oven when it's baking. And then, well, rise is a rather generous term for what happens. So, last week. I decided to make cinnamon buns with the starter. Massive fail.

I've fed my starter and put it in the fridge, hoping that there will be a miracle and I will figure out what the heck I'm doing wrong.

And I don't expect you to solve my problems. I just was so excited by YOUR posts about sourdough and starter and all. Sigh.

My cousin and I share a grandmother who was the most wonderful pastry cook. Her pie crust was so light it nearly floated. She never made a bad pie/cake/whatever. She also made bread and she also made 'THE' potato salad for every town gathering ever. My cousin and I joke that we didn't get the potato salad gene. I got the bread gene, I made GREAT bread. But apparently I didn't get the sourdough gene.
stoney321
Oct. 24th, 2013 04:28 pm (UTC)
*hugs you*

When you add flour and water to your starter, does it bubble up? If it's not bubbling up, then it's not any good. :( TRY THIS: Divide whatever starter you have in half - put one half in a new, clean mason jar and toss/utilize the rest. Add 1/4 tsp of apple cider vinegar to your starter in the new, clean jar. Let that sit for 12 hours. Then mix in 1 TBSP of AP flour. Check back after a few hours. Do you see little bubbles? Is it doubling in size?

If it isn't, then the starter just didn't catch enough yeast in the beginning. THAT HAPPENS. IT IS NOT INDICATIVE OF YOUR BREAD GENE/SOURDOUGH GENE.

*hugs you* I'm sorry. I can imagine how frustrated you are. Nothing frustrates me quite like food not working out. :(
halfmoon_mollie
Oct. 24th, 2013 05:23 pm (UTC)
it bubbled. It doubled. Every time I fed it. And it smelled sour, too.

But I will try this. I HATE to admit defeat when it comes to matters of cooking.
stoney321
Oct. 24th, 2013 06:28 pm (UTC)
Are you giving it enough time to rise after making the sponge? It was taking almost 24 hours to double in size for me until recently.

IF YOU WANT (and feel free to ignore if this is going to make you upset) HERE IS MY CURRENT DAILY SOURDOUGH BREAD RECIPE:

Scoop out 1/4 C starter, toss. Add 1 C AP flour and 3/4 C filtered water. Stir, let sit on the counter until I'm ready to make the sponge after it's begun to bubble.

SPONGE: 1 C starter, 4 C bread flour, 1/2 C milk, 1 1/2 C warm water. (You could omit the milk and make it all water if you prefer.) Mix - adjust water if it's not goopy. <-- actual technical term. ;) Put in a marked container - typically it's 1qt when mixed, so I wait for it to rise to 2qts. Slow rise in fridge takes me 6 - 24 hrs.

Add to this 3 TBSP sugar, 2 tsp salt and 1 C flour. (I just mix it in the rising bowl.) Turn out onto floured counter and begin to knead, adding more flour as needed to get it springy and tacky to the touch instead of sticky. Let rest for 10 min. Cut in half, roll out with pin and form two loaves, put in greased pans to rise. This is anywhere from 4 - 8 hours. Bake at 425F with 2 ice cubes tossed in for 20 - 23 minutes.

Make sure you're not adding salt until the last step - salt will kill the yeast, I do know that.

UGH, GOOD LUCK. *shoulder squeeze*
halfmoon_mollie
Oct. 24th, 2013 06:53 pm (UTC)
I will try this. Of course the problem is I ONLY have Saturdays to bake. I"m beginning to rethink this - maybe I really don't have time for a 24 hour rise....

I appreciate your help, very much. I just want it to work ONE TIME.

stoney321
Oct. 24th, 2013 07:21 pm (UTC)
Friday afternoon, do the starter. Before you go to bed, mix the sponge. You'll wake up Saturday ready to form your loaves!

<3 <3 I really, really hope it works out for you. FOREHEAD SMOOCH.
halfmoon_mollie
Oct. 24th, 2013 07:29 pm (UTC)
Thanks.
halfmoon_mollie
Oct. 28th, 2013 02:57 pm (UTC)
Egad, life bit me on the butt. Kitty has to have a tooth pulled, etc etc so I'll try to do this on the coming weekend. Thanks for being there for me.
stoney321
Oct. 28th, 2013 03:56 pm (UTC)
Oh, poor kitty!! Good luck with everything!!

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Are You Actually

Reading this? I'm just curious. Because that's really detail-oriented of you. Feel free to stop reading. But you can see that there's more here, so are you going to keep reading? Really? That's pretty dedicated. I'm impressed. No, really. I'm not being sarcastic, why do you get like that? See, this is the problem I have with your mother - yes. YES. I'm going there. It's time we put all of our cards on the table.

I love you, why are you doing this? After all we've been through? You don't have to be like this. You know, still reading. You could be baking a pie. And then sharing it with me.

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