First recipe experiment for the day, needed for the second one, is a fresh sourdough rye bread. I’ve made sourdough for awhile but this is my first rye. In hindsight I want a stronger rye flour than I used but it’s still tasty. #recipes #bread #YeastMasters #CookingChallenge
It took an extra day but the fridge stored starter that hasn’t been fed for three years made a good Tartine country loaf after three days of restarting. I think I will do a fourth year of this experiment after all. #sourdough #bread #baking #YeastMasters
I'm on the third year of having a side batch of my sourdough starter unfed in the fridge. There is a "spore mode" the yeast goes into and becomes reactivated from. Years one and two the starter reactivated and I was able to make bread by the 3rd day. That's impossible if it was just basically a starter from scratch that happened to have remnants of the dead starter. Today is the third day, the day I'd be baking the loaf, and while the starter is more vigorous than it would be from scratch it is not ready for baking a loaf. I'll let it go on for one more day but the premise of infinite storage in spore mode in the fridge I think is out the window. It is still impressive that a mature starter can go two years between feedings and come back to full strength in 48 hours. I have enough starter to make it go for another 4-5 years but I think the point of the experiment is done now. #sourdough #bread #baking #YeastMasters
Baking with perennial (reduces resource needs and sequesters carbon) wheat Kernza Flour was on my list of things to try, especially after seeing how good this bread turned out. Ever experiment with it @SeamusBlackley? #yeastmasters #bread thefreshloaf.com/node/69607/ker…
Before the early 20th century "sourdough bread" was just called bread (with dramatic cultural variations of course). It makes sense that by the mid-1960s people started rediscovering it. Nothing beats good bread. #sourdough #bread #yeastmasters lithub.com/wonder-bread-s…
I’m getting happier with my loaf forming. Maybe this whole making baguette several times a week thing was a good idea. #YeastMasters #bread
Still not perfect or consistent but I’m getting happier with my loaf forming. Also this was the final step in converting a yeast recipe to pure sourdough. #YeastMasters #bread #sourdough
I wanted to see how the Jim Lahey no-knead bread recipe made famous in the NYT could be done without a preheated Dutch oven so that it could be more approachable. Results are pretty good. Full steps in the post #YeastMasters #bread nequalsonelifestyle.com/2021/08/31/sim…
Finally fully documenting how to reactivate my dried #sourdough starter "backup" all the way through to making the Tartine loaf. I've given some dried starter to others so will be a great guide for them too. #bread #YeastMasters nequalsonelifestyle.com/2021/08/19/sou…
I now have my new go-to sourdough starter bread recipe. A ciabatta recipe using a combination of paddle and hook to develop the gluten and oiled bench scrapers to easily shape the loaves. Full details in post #bread #sourdough #yeastmasters nequalsonelifestyle.com/2021/06/18/sou…
Sourdough Starter Backup experiment complete with great success! Blog post later but for now enjoying the tasty bread! Also means can share with some longer distance friends who have asked for my starter to get their own going #yeastmasters #sourdough #bread
Try #2 of this 95% hydration sourdough discard ciabatta recipe. Much better! Ran paddle phase slightly longer. If split the dough evenly both loaves would look perfect rather than one having to shimmy down to fit. #yeastmasters #sourdough
