| ----- | |
| --- 19161850 | |
| Genuinely afraid we may end up with nothing but this chewy flavorless garbage in the super markets. | |
| --- 19161917 | |
| >>19161850 (OP) | |
| sourdough is based you cuck | |
| --- 19161951 | |
| >>19161917 | |
| This is what bread should look like you sick fuck. | |
| --- 19161960 | |
| >>19161850 (OP) | |
| Just bake your own then gayboy | |
| --- 19162002 | |
| >>19161951 | |
| how to make it like that? | |
| --- 19162003 | |
| >>19161951 | |
| amerishart | |
| --- 19162056 | |
| >>19162002 | |
| Add a half pound of butter and a couple of eggs | |
| --- 19162069 | |
| >>19162003 | |
| This. Americans make me sick. Bread should only consist of three ingredients: flour, water and socialism. | |
| --- 19162109 | |
| >>19161925 | |
| i don't mind the sour but the dough is what get me | |
| --- 19162110 | |
| >>19161850 (OP) | |
| Let me guess, not enough sugar for your fatass. Go back to getting your cake ""bread"" | |
| --- 19162151 | |
| I just made some bread and ate the whole thing. 1400 calories of bread and another 400 calories of butter. | |
| This bread is amazing. Yeast has excellent flavor. I regret nothing. I'm going to do it again tomorrow. Actually, I want to bake multiple loaves at a time, so I can consume 70% of my daily calories a day with just 3 cups of flour. | |
| --- 19162162 | |
| Have dough rising now. How do I sausage/burger buns? Flatten it out and cut shapes? | |
| --- 19162291 | |
| >>19162151 | |
| based medieval feast day return to traditioner | |
| --- 19162391 | |
| >>19162162 | |
| Here's a good tutorial for circular buns: https://youtu.be/Gx2Sf3XqkhQ [Embed] | |
| --- 19163099 | |
| >>19162151 | |
| Sounds based and inflation beating | |
| --- 19163108 | |
| >>19161850 (OP) | |
| Most supermarket sourdough isn't made from sourdough, it's just white bread with sourdough flavor powder | |
| English muffin bread just has malt vinegar added to it | |
| --- 19163161 | |
| >>19163099 | |
| >Flour prices up 600% | |
| lol. lmao even | |
| --- 19163506 | |
| >>19161951 | |
| This is soulless. | |
| --- 19163960 | |
| >>19162003 | |
| >>19162069 | |
| >>19163506 | |
| There's literally nothing wrong with enriched breads or dinner rolls or soft rolls. | |
| --- 19164939 | |
| >>19163506 | |
| You honestly prefer wild yeasts to carefully selected brewers yeasts that have been perfected for bread making??? | |
| --- 19166361 | |
| >>19161951 | |
| Burn in hell. | |
| --- 19166415 | |
| >>19163108 | |
| >sourdough flavor powder | |
| That is a thing? Where can I get some? I would love to just add a powder to my bread machine and get sourdough magically from it without having to keep and feed a starter. | |
| --- 19167310 | |
| I tried making sourdough the other day but It didn't rise at all and ended up as a dense brick | |
| am I just retarded | |
| --- 19167368 | |
| >>19167310 | |
| just add a teaspoon of instant yeast next time. All the flavor of sourdough with the predictability of instant yeast | |
| --- 19167495 | |
| >>19161951 | |
| Those are dinner rolls | |
| --- 19167634 | |
| >>19161951 | |
| That looks like a pastry. | |
| --- 19167637 | |
| >>19167310 | |
| >but It didn't rise at all and ended up as a dense brick | |
| Literally every sourdough ever. No you're not retarded. It's just a bad batty idea. | |
| --- 19167661 | |
| >>19167310 | |
| i assume you didn't let it autolyse 6+ hours before adding starter? | |
| --- 19167664 | |
| >>19167310 | |
| also, why did you bake it if it hadn't risen yet? | |
| --- 19167669 | |
| >>19167661 | |
| >6+ hour autolyse | |
| For what purpose? | |
| --- 19167757 | |
| >>19167669 | |
| so the yeast can eat it. i never bake white bread but i find it necessary with whole wheat of standard fineness and no added sugar, even with commercial yeast | |
| --- 19167790 | |
| >>19167310 | |
| First off, sourdough doesn't have as much leavening power as commercial yeast, so you will need to let it proof longer to achieve a smaller amount of lift -- you can partially compensate by having a higher hydration, which makes for larger holes to begin with. | |
| Second off, sourdough has plenty of acid, which accelerates the breakdown of gluten. It's generally not an issue in most bread, but if it's particularly warm, and you leave it alone for a few hours longer than you should have, the dough will turn into a liquid and there will be nothing to hold the air bubbles, resulting in an absolute brick of a loaf. | |
| The other anon's tip about using instant yeast alongside sourdough starter is a good one, honestly, it's miles easier to work with. | |
| --- 19168165 | |
| >>19167790 | |
| >The other anon's tip about using instant yeast | |
| thats all you need the sourdough nonsense is not needed | |
| --- 19169129 | |
| >>19162151 | |
| you go jessica | |
| --- 19169150 | |
| >>19161850 (OP) | |
| sourdough is king and you will kneel | |
| --- 19170136 | |
| >>19161850 (OP) | |
| you VILL eat zhe zhourdough | |
| --- 19171197 | |
| >>19162151 | |
| lfg I used to make this recipe when I was living in a freezing-ass yurt in the snow, get back from a run or splitting firewood to fresh-baked bread with honey and butter and eat like half the loaf in one go lol | |
| --- 19171206 | |
| >>19171197 | |
| however, you can also.make basically this recipe with 100% natural leavening if you want (a pinch of rye flour helps) and I've been doing that this winter | |
| https://www.kingarthurbaking.com/recipes/no-knead-sourdough-bread-recipe | |
| --- 19171211 | |
| >>19171206 | |
| it gud :DDDD | |
| --- 19171313 | |
| >>19161850 (OP) | |
| im more concerned about the vanishing of iodized table salt. | |
| --- 19171348 | |
| >>19161951 | |
| >All those seething replies | |
| Based dairy enjoyer made vegan trannies seethe. | |
| --- 19171368 | |
| >>19171206 | |
| >>19171211 | |
| Nigga your bread dry af. | |
| --- 19171379 | |
| >>19163108 | |
| Yeah but english muffins have that distinct texture to them...how does that work? | |
| --- 19171381 | |
| >>19171211 | |
| don't press down on your cutting board so much | |
| --- 19171642 | |
| An attempt was made | |
| --- 19171687 | |
| >>19171642 | |
| You can avoid this by focusing on white fluffy bread with quick yeast bro. Thats how its done. | |
| --- 19171971 | |
| >>19161951 | |
| great now I'm angry. Thanks a lot | |
| --- 19172298 | |
| >>19163960 | |
| Fat fuck! Food is fuel and exists as a means to an end. Extra flavor or ingredients past bread and water is unnecessary and fattening. I wouldn't expect an obese amerigoblin like you to understand. | |
| >water | |
| >flour | |
| You need more? What you need is to LOSE WEIGHT. | |
| --- 19172306 | |
| >>19171379 | |
| Adding alkaline ingredients (e.g baking powder) or acidic ingredients (e.g malt vinegar) has a dramatic effect on bread texture. | |
| --- 19172997 | |
| >>19171368 | |
| i can't say I noticed anything amiss, what would you recommend doing differently? | |
| >>19171381 | |
| dull ass shared knife, I had some harder-crusted loaves that I had to just tear | |