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Dr_Bombayupdate: here’s the Bavarian Village Rye Bread, hot out of the pan. i’m MUCH happier with this result! <a href="https://mstdn.social/tags/BreadPost" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#BreadPost</a> <a href="https://mstdn.social/tags/Baking" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Baking</a> <a href="https://mstdn.social/tags/DIY" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#DIY</a> 🤤🍞

Dr_BombayI agree with experienced bread baker Andrew Janjigian -- As much as i love King Arthur, this is just a silly gadget that's going to end up clogging thrift store shelves. (For instance, this doesn't do anything about the discard!) Sourdough starter is special because it takes care, time and attention. You can't automate that. <a href="https://mstdn.social/tags/BreadPost" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#BreadPost</a> <a href="https://mstdn.social/tags/Sourdough" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Sourdough</a> <a href="https://mstdn.social/tags/Baking" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Baking</a>

Dr_BombayI’m still obsessing over this seeded sourdough from Breadtopia.com, and learning to trust the dipping cup/aliquot method. this time i let the first proof go 30 mins longer, and i put 10g of diastatic malt in the dough for science. it might be the best loaf i’ve made to date. Stoked! <a href="https://mstdn.social/tags/BreadPost" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#BreadPost</a> <a href="https://mstdn.social/tags/Baking" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Baking</a> <a href="https://mstdn.social/tags/Learning" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Learning</a>

Dr_BombayJust baked third loaf (to date) of that Seeded Sourdough from Breadtopia, with great results. This one is quite… spherical, lol. i’m continuing trying to proof at a higher temp (~80F), and it’s making a difference for sure. I’m also trying to use an aliquot method to determine when the proof is done, instead of relying on recipe times. Anyone else use an aliquot method? <a href="https://mstdn.social/tags/BreadPost" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#BreadPost</a> <a href="https://mstdn.social/tags/Baking" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Baking</a> <a href="https://mstdn.social/tags/Today" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Today</a>

Dr_BombayQuestions for my sourdough bread peeps: Where do you keep your live starter(s)? How often do you feed? How often do you bake?I started my sourdough starter in 2017. I had 1 at first. During the pandemic i went up to 3 (white/wheat/rye), which was hard to maintain. In a fit of genius/madness, i dried some of each (as a backup), and now i have one Frankenstarter, with some of each in it. I feed it whatever flour i want. It lives on the counter, and gets fed 2x a day. i bake bi-weekly. <a href="https://mstdn.social/tags/BreadPost" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#BreadPost</a>

Dr_Bombayi've been baking, still using one of <a href="https://mastodonapp.uk/@sourdough2021" class="u-url mention" rel="nofollow noopener noreferrer" target="_blank">@sourdough2021</a>'s recipes. here’s my latest pair: I’m very pleased that they came out almost identical (which rarely happens for me, even with the same batch of dough) -- and the crumb is beautiful. <a href="https://mstdn.social/tags/Breadpost" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Breadpost</a> <a href="https://mstdn.social/tags/Baking" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Baking</a>

Dr_BombayUpdate! Here’s the final result of the Polish Milk Rye bread. I will probably slice into one tomorrow for lunch. Aside from planning the timing for the sponge 12 hours in advance of making the dough, this was a super easy recipe, and as a bonus you get two loaves for your effort. Total win! <a href="https://mstdn.social/tags/BreadPost" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#BreadPost</a> <a href="https://mstdn.social/tags/Baking" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Baking</a> <a href="https://mstdn.social/tags/RyeBread" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#RyeBread</a> <a href="https://mstdn.social/tags/Sourdough" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Sourdough</a>

Dr_Bombayas promised, here’s today’s baguettes, screaming hot out of the oven. full disclosure: i clearly suck at scoring, especially when the dough is super wet and sticky. more practice is needed! <a href="https://mstdn.social/tags/BreadPost" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#BreadPost</a> <a href="https://mstdn.social/tags/Baking" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Baking</a> 🥖🥖🤩

Dr_BombayIt’s time for another bread baking update from me: I’m still randomly working my way through Stanley Ginsberg’s “Rye Baker” book, and this time it’s a German “Paderborn Rye,” (p. 345) a mixed rye and wheat flour loaf perfumed with ground caraway, anise, fennel and coriander seeds. Goes well with strong cheeses & charcuterie. (Note: The top is docked with random shallow holes with a chopstick, that’s why it looks like that.) <a href="https://mstdn.social/tags/BreadPost" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#BreadPost</a> <a href="https://mstdn.social/tags/Baking" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Baking</a> <a href="https://mstdn.social/tags/Sourdough" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Sourdough</a>

Dr_Bombaywell, it doesn’t look like a whole lot, but here it is, fresh out of the oven after 7 hours: the Slow-Baked Finnish Rye (Jälkiuunileipä). it smells great though! now i have to wrap it in a towel and cool on a rack for 24-48 hours 😬 <a href="https://mstdn.social/tags/BreadPost" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#BreadPost</a> <a href="https://mstdn.social/tags/RyeBread" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#RyeBread</a> <a href="https://mstdn.social/tags/Finland" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Finland</a>

Dr_Bombay<a href="https://bne.social/@phocks" class="u-url mention" rel="nofollow noopener noreferrer" target="_blank">@phocks</a> did you get an answer? i'm not entirely sure what is happening with your dough. you might want to ask <a href="https://mastodonapp.uk/@sourdough2021" class="u-url mention" rel="nofollow noopener noreferrer" target="_blank">@sourdough2021</a> or post the question to the Fediverse and hashtag it with <a href="https://mstdn.social/tags/BreadPost" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#BreadPost</a> -- it couldn't hurt!

Dr_BombaySo this week I made a couple loaves of my usual quickie sourdough recipe -- for some reason, the one on the left didn't rise nearly as well as i was expecting -- but the BIG news is that i got to use my new flouring stencils. i love them! and i have 16 patterns to choose from! 😍 <a href="https://mstdn.social/tags/BreadPost" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#BreadPost</a> <a href="https://mstdn.social/tags/Sourdough" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Sourdough</a> <a href="https://mstdn.social/tags/Baking" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Baking</a> <a href="https://mstdn.social/tags/Stencils" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Stencils</a>

Dr_BombayCatching up on my bread-baking posts: I tried my hand at something new: <a href="https://mastodonapp.uk/@sourdough2021" class="u-url mention" rel="nofollow noopener noreferrer" target="_blank">@sourdough2021</a> 's "Multi-Seeded Sourdough with San Francisco Starter" recipe. Both loaves didn't get a huge amount of oven spring, but came out rather well, i think. I had to make some educated substitutions for a couple flours & things i didn't have (e.g., a certain dried bean, some minor flours), but the process was clear, the dough came together beautifully, and it smells great. <a href="https://mstdn.social/tags/BreadPost" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#BreadPost</a> <a href="https://mstdn.social/tags/Sourdough" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Sourdough</a>

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