Thread: Who bakes bread?

Gotta keep an eye out for forgeries!

Nice crust and burst on that loaf Richard! Mine always hemorrhage out the side if I don’t score them I find.
That’s some nice natural splitting.
Today we did a bread and mask run to family in the city.
My wife made masks, I baked bread. Deliveries to my mom, and sister in law ensued.

Made some sore dough waffles to freeze and gave them to my mom as well to thaw and reheat at her leisure.

Haven’t been able to see my mom in person since Christmas, was a nice day all around.
Cheers men.

Beautiful bread and waffles for your mom, Mike.

And a few pages back someone mentioned the exotic starters at sourdo.com. Well my order arrived today finally.
Two from districts in Italy, one from Innsbruck and one from Giza in what is proclaimed to be one of if not the oldest existing bakery on the planet.

If there is no discernible difference in the taste between these and my fresh locally started starter I will conced it may just be bunk.
However, if there is a difference, once these are started I will be able to dry and share these cultures with you lads happily. I’ve learned the nuances from Ed, the proprietor of the place I got these from.
Will advise.
Cheers.

There is a difference in taste between starters. I will post a couple of pictures tomorrow showing my sour and raisin dough starters. I also have a dried starter coming form Ischia Italy should be here in a few days. Looking forward to Mikes comparisons of the varieties he has, should be interesting.

I started making sourdough again in April. I put raiins in water and let them ferment until the all floated. Added flour and water to feed it. I have made several batches of bread and the starter has performed will, sometimes I messed up. The bread has never had any indication of sourness. I started another batch of starter 50% white flour and 50% whole grain flour. when fermentation was complete I made a batch of bread and it was sour. Today if I sniff the two starters I can tell the difference by smelling them. I do have some dried raisen starter if anyone wants some. Looking forward to see the variety that Mike will have.[ATTACH=CONFIG]320792

Started the oldest starter in the selection last night..
The one from Giza, which I’ve named Cleo.
Started her last night around 8pm.
She came as a powder, 28g’s and was added to flour and water and placed in the oven with light on overnight @ 91’.
This morning she looked like this.

Poured off 150 g’s to a second jar to save and fed the remaining 150g’s with the same weight in flour and water agin, but this time left her on the counter @ 74’
4 hrs later she’s this super active.

Excited to batch er up and taste test. I was sceptical as is my nature, but she smells completely different than the one I started fresh a month ago, and clearly was her own culture cause from scratch it took a week to get to this kind of activity..
Will advise men, I’m making some loaves tonight to rest in the fridge overnight for tomorrow’s meal.

Interesting that it has developed so quickly.Will it mature over the next few days? Good luck with the project.

You can regulate the flavours of your sourdough yourself without having to buy various cultures.

https://www.weekendbakery.com/posts/...ourdough-tips/

Originally Posted by Kees

You can regulate the flavours of your sourdough yourself without having to buy various cultures.

https://www.weekendbakery.com/posts/...ourdough-tips/

A lot of good information. Thanks for posting.