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OT Bakers?

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  1. Autolobotomist Autolobotomist is offline playing air is my style? so what

    Tempe, AZ
    United States

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    Joined: Jun 07

    Jun 5th, 2011 (6/5/2011 8:34pm)

    I got the bread bug. I have baked a couple of great loaves of wheat bread and I've made a very healthy sourdough starter. I baked my first sourdough loaf a couple of days ago and while my starter is still developing flavor and sitting out being fed twice a day I'm going to be baking a ton so as not to waste 2 cups of starter every day. I also bought 2 pounds of yeast at Costco yesterday so I'm ready to feed the whole neighborhood. Anybody know of awesome bread recipes, sites or baking blogs?

    *I know how you know I'm gay
    Edited By: Autolobotomist Jun 5th, 2011 at 08:35 PM
  2. dams dams is offline

    MA
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    Jun 5th, 2011 (6/5/2011 8:35pm) in reply to Autolobotomist

    new under title? "loaf pincher"
  3. Braaak Braaak is offline

    Skillman, NJ
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    Jun 5th, 2011 (6/5/2011 8:36pm) in reply to dams

    I thought that said Bankers
  4. dams dams is offline

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    Jun 5th, 2011 (6/5/2011 8:36pm) in reply to Autolobotomist

    I went through a faze like this, but with pasta, I bought the machine made all different types of pasta. Now I cooled off and just do it once in awhile, it's the tits.
  5. Autolobotomist Autolobotomist is offline playing air is my style? so what

    Tempe, AZ
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    Jun 5th, 2011 (6/5/2011 8:36pm) in reply to dams

    You should have posted that as Ricky.
    Thread Starter
  6. Niceguy Niceguy is offline I will find you.

    NV
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    Jun 5th, 2011 (6/5/2011 8:50pm) in reply to Autolobotomist

    There are plenty of oters who bake on a regular basis.

    Surprised you don't have more responses.
  7. iatetheredcrayon iatetheredcrayon is offline

    Austin, TX
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    Jun 5th, 2011 (6/5/2011 8:59pm) in reply to Niceguy

    Curious on how you got your sourdough started. I tried a couple years ago, and it didn't exactly seem right. When it came to bake it didn't work out at all, pretty sure it plain didn't rise.
  8. Autolobotomist Autolobotomist is offline playing air is my style? so what

    Tempe, AZ
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    Jun 5th, 2011 (6/5/2011 9:20pm) in reply to iatetheredcrayon

     
    Originally Posted by iatetheredcrayon View Post

    Curious on how you got your sourdough started. I tried a couple years ago, and it didn't exactly seem right. When it came to bake it didn't work out at all, pretty sure it plain didn't rise.

    I followed this method. http://www.sourdoughhome.com/startermyway.html

    1/2 cup of a brand new bag of whole wheat flour and 1/4 cup of water in a large glass mixing bowl on my kitchen counter, covered with plastic wrap. After it showed signs of life I fed it with another 1/2 cup flour and 1/4 cup of water and each time i fed I scraped down the sides of the bowl to reduce the chance of mold. On the next feeding I discarded half of the funk and fed again with the same 1/2 cup flour and 1/4 cup of water after it showed life again and repeated this for a couple of cycles until it was capable of doubling it's size within a few hours, then began discarding half and feeding again every 12 hours. After 2 days of twice daily feedings I switched the feedings to unbleached white flour. Started baking with it after about 10 days. I'll leave it on the counter feeding twice a day for about another 2 weeks and then I'll refrigerate and feed weekly.

    I live in Arizona and my kitchen is reasonably warm so it took off like a weed. I had actually started another starter with white flour that never went anywhere a few days before this and just began feeding whole wheat flour to it according to the method above and it came to life as well, so for about a week I had 2 colonies going and then combined them when I felt safe about baking with them.

    Sourdoughs are not going to leaven the way an active dry yeast will and you'll have to prove loaves much longer than with regular commercial yeasts.
    Edited By: Autolobotomist Jun 5th, 2011 at 09:22 PM
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  9. dams dams is offline

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    Jun 5th, 2011 (6/5/2011 9:24pm) in reply to Autolobotomist

    I'm gonna start calling my Schwartz a loaf. Id stick my loaf in that and let it rise.
  10. Autolobotomist Autolobotomist is offline playing air is my style? so what

    Tempe, AZ
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    Jun 5th, 2011 (6/5/2011 9:27pm) in reply to dams

    I don't think it's a coincidence that vaginas get yeast infections and vaginas make your loaf rise.
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  11. dams dams is offline

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    Jun 5th, 2011 (6/5/2011 9:40pm) in reply to Autolobotomist

    If you have herpes, you have a raisin loaf.

    or that you wrap a loaf in plastic
  12. Autolobotomist Autolobotomist is offline playing air is my style? so what

    Tempe, AZ
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    Jun 11th, 2011 (6/11/2011 10:26am) in reply to dams

    Today I learned that even if you overproof a loaf and it collapses a little and ends up rather dense it's still probably pretty good for making french toast at 2 am :D
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  13. wonglondo wonglondo is offline

    Amsterdam
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    Jun 11th, 2011 (6/11/2011 10:32am) in reply to Autolobotomist

    I only know how to wake n bake. Doubt that counts.
  14. marxman marxman is offline

    Taiwan

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    Jun 11th, 2011 (6/11/2011 12:46pm) in reply to wonglondo

    Try this

    http://www.nytimes.com/2006/11/08/dining/081mrex.html

    Its a no-knead bread recipe from Sullivan St Bakery in Manhattan. Ive tried it a couple of times and it has turned out perfectly both times. Its a little time intensive (18 hour rise) but it only takes about 60 seconds to mix.
  15. Glo4m Glo4m is offline Confess to me

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    Jun 11th, 2011 (6/11/2011 4:59pm) in reply to wonglondo

     
    Originally Posted by wonglondo View Post

    I only know how to wake n bake. Doubt that counts.

    this right here
  16. WPTNUTSONLY WPTNUTSONLY is offline

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    Jun 11th, 2011 (6/11/2011 5:35pm) in reply to Glo4m

    Orly? Larry Green in tha house?
  17. threeven threeven is offline

    Tucson, AZ
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    Jun 11th, 2011 (6/11/2011 7:08pm) in reply to WPTNUTSONLY

    Delicious beer bread

    3 cups self rising flour (flour + salt + baking powder)
    1 cup sugar
    1 bottle of beer. Use a good dark beer for lots of flavor, bud light does you no good here

    mix everything, put in a sprayed bread pan
    bake at 350 for an hour

    too fking easy
    2
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