Thread: Who bakes bread?

Well here's my second attempt at using my new Pullman Bread Pan. It's cooled but my cutting board is in the dishwasher being cleansed and sanitized from cutting raw meat so I haven't had a chance to try it.

This time around I used my regular sandwich bread recipe and I also checked on the internal temp with my ThermoWorks Termapen. I've read various recommendations on how hot the center of a regular loaf of bread should be and they seem to vary between 195 degs F to 205 degs F.

I pulled the loaf from the oven when it read 196 degs F.

Final rise in the Pullman



Out of the oven.







I 'think' that I might have over proofed a bit as there is an 'edge' on the side that was on top but I'll get back once I give this a go. So far the sides are nice and soft but the top is a bit more on the harder side/perhaps I should have applied a bit of butter when it came out to soften it.

No worries this is a work in progress

Originally Posted by Grazor

Been keen to try make sour dough, the ones we buy are real tasty.

So what's keeping you? it's easy. Just a little flour and water and some patience. It may take a few tries but the smell will tell you.

You can probably buy starter locally.

Originally Posted by thebigspendur

So what's keeping you? it's easy. Just a little flour and water and some patience. It may take a few tries but the smell will tell you.

You can probably buy starter locally.

It's a time thing, still at the coal face 40+ hours a week and a lot of projects going on as well.
It's the weekend tomorrow so might do a starter in between doing an oil change, fixing a nail gun, the list goes on..
They are available locally but too many to pick from. Any advice?

Originally Posted by Grazor

It's a time thing, still at the coal face 40+ hours a week and a lot of projects going on as well.
It's the weekend tomorrow so might do a starter in between doing an oil change, fixing a nail gun, the list goes on..
They are available locally but too many to pick from. Any advice?

What options are you looking at for advice? Type of flour or one of the "name brands" like San Francisco whatever it is? Both answers are probably "personal preference", but if you're going to have just one I'd use all purpose flour. It is cheap, easy to get, and goes in most recipes anyway. But, Ive got a whole wheat starter and have fed 10g of it with AP or bread flour to make white breads with no issues. In fact, they usually grow more than my wheat starter does.

Originally Posted by planeden

What options are you looking at for advice? Type of flour or one of the "name brands" like San Francisco whatever it is? Both answers are probably "personal preference", but if you're going to have just one I'd use all purpose flour. It is cheap, easy to get, and goes in most recipes anyway. But, Ive got a whole wheat starter and have fed 10g of it with AP or bread flour to make white breads with no issues. In fact, they usually grow more than my wheat starter does.

When I look local for a starter to buy there are about 20 + different types to choose from, all organic.
No idea what would be a good one.

So, I built my own starter, but googling some starters for sale it doesn't seem like they offer much information other than the type of flour they use. I thought there may have been some wine type description of floral flavors and stuff. But, in my quick search the 10 I looked at didn't seem to go into detail.

Seems to me that unless you can taste it first, you will just be taking a shot in the dark. I think that San Francisco is the most famous (here anyway) so it may be a good pick.

There is debate on this, but from the King Arthur website it says "When you feed it, it quickly becomes your own as it adapts to your region and climate". https://shop.kingarthurbaking.com/it...h-starter-1-oz The debate may come down to how long it takes to change from whatever flavor when you bought it to whatever flavor it adapts to. Or, it may be complete BS and never change flavor.

But, if I were you, I would just buy one with the kind of flour you want to use and not worry to much about any of the rest. I think you'd be happy with any one you pick.

Also, keep in mind, that the "sourness" is affected by how you put the bread together. So, I am not sure if they try to sell something like a "mild" starter, but I am not sure I would believe that. I keep mine in the fridge and feed the night before. If I decide the next day not to make bread and feed my starter again for the next day, it is more pungent. If you use less starter when making the dough it will take longer to rise and develop a more pungent flavor.

If you buy a live one instead of a dry one you may be able to bake with it sooner. A live starter may be ready the next day. I think it takes a few feedings (days) to rehydrate, but you can google that or it should say on the package.

I think MikeB52 maintains several starters from different sources so he may be more help.

There is unlimited variation because each batch you make will be a bit different. Yeast will change over time as has been said due to your local conditions. Personally I've never liked the dry stuff they sell. I find it weak and lacking taste. it is so easy to make yourself and doesn't take but a few minutes. All purpose flour is best when you are starting out. Later you can mix the flour and add other things.

I haven't done sour dough in while but I used to have a starter given to me by a friend and it was originally brought to the U.S back in the 1800s by her family. I would just take half out of the jar (kept in the frig) and recharge the rest with flour and water. Usually overnight was enough for a good initial rise.

I hedged my bets and started a starter from scratch, as well as purchasing a few from around the world.
The advantage of starting one yourself is you are baking a week later. The others, you wait on the postman.
I did find differences in each starter, and if you do start from scratch, stay with the all purpose, as suggested, till your starter is at least a month old, but make sure it’s unbleached flour. I personally invest in the best flours available locally, and by best, I mean organic, locally grown and milled as opposed to big brand store flour. The processing is hugely different and even at $35/10 lb bag, my price per loaf works out to under 4$ and is better tasting, and for me than anything I can buy around here ready made..
Once established, I have gone 2 weeks without feeding them, in the fridge, with no issues. Just bring em out, let them get to room temp, feed them again and a few hours later, prepare your dough for the next days bread..

And on another note,, perfect sandwich bread shape Roy!!
Cool pan..

I wasn’t even trying to do this...lol...but Happy Valentine’s Day......lol

....

and the other loaf...