So I was inspired to make some bread the old fashioned way. So I'm starting a mother dough. Aspirations are really high as I hope to keep this going for years to come (how cool would that be?!). To start off, I mixed 4 ounces of Dark Rye flour, and 4 ounces of water (equal weight). Mixed it all up, and now I'm letting it sit on the counter for 24 hours (well, 22 since I need to rush off to work tomorrow morning lol). Tomorrow morning, I will discard all but 4 ounces of the dough, and add 4 ounces of unbleached flour plus 4 ounces of water. And perhaps knead the dough for a bit. @Trinity , any pro tips? Pic of day one: Scott Suleiman on Instagram: “Day 1: My new pet(s). I hope to culture bacteria and yeast the old fashioned way: #Flour and #Water. For thousands of years, humanity has…”
I don't specialize in bread at work. But the people over at pizzamaking.com fourms do have a thread right up your ally! Join up and ask questions here, Today's Bread They are a great group of people and will give you all the tips and help you ask for.
Heck, If you browse around there enough you might end up making homemade pizza too! I usually hang out in the off topic foods section and chit chat. Good luck with your starter! Waiting to see your bread.
LOL! Yeah, I was thinking to myself that I will probably make a pie now at some point lol. I ordered a baking stone as well as proofing baskets. With any luck, the starter will be ready for prime time this weekend! Sent from my Fruit Phone using Tapatalk
Excited seeing bread making thread! Wish I could find a proofing basket here as it really makes bread look prettier for the print. however, it took me more than 2 weeks to culture my starter, it sort of went down hill after 7 days and it was really depressing. However, I *persevered* and kept feeding & discarding everyday until it was ready ^_^ Am a proud sourdough mother now ^_^
Nice! My starter is starting to be active: Scott Suleiman on Instagram: “Day 3: It's #alive! This is a pic just before I fed the #mother #dough . Bubbles are forming and it gained 1 cup in volume (perks of…” I'm now feeding it twice a day. Hopefully it'll be super active enough to bake something this week. I do have proofing baskets as well as a baking stone (a pizza may certainly be in the future lol)
Update! This morning when I woke up, my mother dough was super active. Fed it, and in a few hours, it went from 1.5 cups in volume, to 4 cups in volume! So now, I started my levain, and fed the mother dough separately (it's been an hour, and it's almost doubled in size - very vigorous!). This morning: Six hours later: And the levain: I'm letting it rise and then it will go in the fridge for 12 hours!
Sorry, I've been very slow on the update. Short answer, bread turned out great! I took a bunch of notes so the next batch I make this weekend should be even better! Timelapse of mother dough rising:
I suck. A week late update. My mother dough is nice and active. After 4 hours, it's more than tripled in volume: Made the levain and kept overnight in the fridge. Next, added flour and knead: Get the gluten nice and strong: Rest and primary proofing: 4 hours later: Secondary proofing in baskets: Scored: And baked on a stone with a pan of water underneath the stone (for steam): Lovely bread: Makes beautiful sounds cutting into it: Sent from my Fruit Phone using Tapatalk
I'm going to make 4 loaves this weekend (2 batches). Delicious, natural, and completely hand made. Sent from my Fruit Phone using Tapatalk
Today, I made focaccia from scratch using the mother dough. Mixing the sponge: Let raise and knead and put into oiled pans: Raised further, poked, added salt and rosemary: And gorgeous: I'm really happy with how it turned out... Sent from my Fruit Phone using Tapatalk
I already have a pizza stone. Definitely on the list! Here was my weekend summed up (or what was left of t): Sent from my Fruit Phone using Tapatalk
Omg more bread! T Last time I focused on properly forming the bread. This time, I focused on the actual baking. Crisp crust, but soft and moist insides. Sent from my Fruit Phone using Tapatalk