[aaronatthedoublef]

Thanks BA. This is great. I have to test it.

The Epicurious article on starters said that hooch is bad for sourdough as it kills the yeast.

• This reply was modified 4 years, 8 months ago by aaronatthedoublef.

[aaronatthedoublef]

BTW, Serious Eats has a starter at 100% hydration and it is wet and heavy. It's a little easier to see it's risen because the jar has some measurement markings on the side. But until I learned how to read it I couldn't tell the starter had risen until I stirred it.

[aaronatthedoublef]

Really cool. They sort of answer one of my questions. Most recipes I've read say to use an "unfed starter" but don't tell me how long after a feeding my starter is "unfed". But they talk about it based on activity. I never have a ton of activity but my house is cold - right now it's 65 in the kitchen. They say 78 is the optimal temp.

I need a heating pad that goes to about 75 degrees that I can rest it on. Or maybe I could use a normal heating pad and insulate it.

Here is an interesting guide to flour. I was looking for the difference between tipo OO and "semolina regrind" which they do not explain. But based on what they say it seems that the main difference is in the grind, at least with Caputo. They are both 12.5% protein. I haven't tried the semolina regrind yet but the tipo OO is elastic but easier to stretch than bread or high gluten protein. I wonder if that is due to the grind. It feels the same as cake flour in my hand.

They also do not discuss the different types of gluten but that may be too geeky for their audience.

[aaronatthedoublef]

Yes. The people in the northeast who introduced me to corn bread called it just that. The first time they offered me some I was looking for cornbread and was very confused. "Secrets of a Jewish Baker" calls it Jewish Corn Bread...

[aaronatthedoublef]

Looks good. I never really understood corn bread over rye bread. I remember deli ryes growing up but never saw corn bread until I came east.

[aaronatthedoublef]

COOL! I didn't know these existed. Thanks

[aaronatthedoublef]

I made another batch of Stella Parks 100% whole wheat bread. I increased the flour and decreased the liquid. I also hand kneaded it a little before shaping. It was stiffer and had a beautiful crown and I was about to put it in the oven when I was told we were going on a socially distant picnic (a BIG deal). So I popped it in the fridge and when I came back it had flopped. So maybe I was over proofing it before but it never developed the nice crown. I made a double batch of autolyzed dough and used half of it. The other half is in the freezer and I'll thaw it out, and add the remaining ingredients at some point this week. We would need a MUCH bigger food processor to make a double batch and Ms. Park is pretty adamant that a food processor be used to make this.

Today I want to make sourdough crackers. There is a KAF whole wheat recipe (I think it what BA uses). We go through crackers like crazy. I have been informed I need to make cinnamon raisin bread too.

[aaronatthedoublef]

I just finished making 2.5 dozen strawberry pancakes. Only one son has come down to eat and neither I nor my daughter have eaten any. I have 20 pancakes left. Of course on top of being 16 he runs 65 miles a week...

I will need a LOT of starter. And even if he doesn't like them he will still eat that many. He will just use more syrup.

Thanks for the bread recipe.

[aaronatthedoublef]

Thanks everyone. BA, I've never made sourdough pancakes or waffles but I have yeasted ones. No one liked them. It might be worth a try again.

[aaronatthedoublef]

Let me check with the Boss. Sunday is usually pizza night but maybe we can switch it up. But I usually don't have much time for a party. 😉

[aaronatthedoublef]

I am learning iPhones as my team supports a few thousand. BTW, there is a security bug in iOS mail that is pretty serious. We just shut off access to it and replaced it with Outlook for iOS. Not sure if Outlook is the best client but we had to do this in a hurry and it's what we know and already support on PCs.

For a virtual pizza party you would probably use your PC but you would need a PC with a webcam.

My brothers and I had a virtual seder for Passover and it was the first time we've managed to have all our families together. One brother said it was the first time he has had a seder with his son since high school. My book club had a virtual meeting last week. Both were great and welcome relief from hanging out at home.

[aaronatthedoublef]

Thanks Joan. Once I start using it I think my starter will prove way to valuable to dump any out. Which raises the question how much starter do you all make? The recipes I'm looking at call for 4-8 ounces. I am making my starter in a quart Mason jar because we have a bunch lying around. But I could see using a couple cups a week so would I need something bigger?

Thanks

[aaronatthedoublef]

I spent five minutes talking to a friend before I realized who it was. Of course this sometimes happens to me without masks...

I miss giving food to friends but I still have plenty of family to eat my stuff. Thank goodness for that.

While it's not as good as being together lots of people here are having virtual happy hours. I know BA suggested a virtual pizza party.

And people here are also starting to have small gatherings where everyone is outside and everyone stays six to 10 feet apart. I suspect there will be more of that as the weather warms.

[aaronatthedoublef]

BA, I had to laugh at your comment about the crisp breads being too big to scarf. We call my middle "Snake Jaws" because he appears to be able to unhinge his mouth and fit massive quantities of food into his mouth. Snakejawing something is now a verb in our house as he continually violates the "never eat anything bigger than your head" rule.

I have lots to make and bake this week. Just need to set aside time to do it.

[aaronatthedoublef]

Oh... Well, I just stirred it in. Then I fed it about an hour later.

Next time I'll pour it off. But after reading here and on the BBGA forums that I want my pH to be acidic, I can see why alcohol should be poured off. Maybe if it happens again I'll save it (there wasn't very much) and see if someone will measure it for me.

Thanks

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