#puckbaking

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can i be fr. you don’t even have to feed your sourdough that regularly. the mormon wife on your screen is lying to you about how often sourdough starter has to be fed. i keep my jar in the fridge between uses. unfed. been going about 3-7 days between making bread and only feed it when i need starter for dough. i scrape whatever i need out and then leave about 25g of starter smeared on the bottom . it is not a little pet that will die without maintenance !!! you can just let it chill and go dormant for ages if you want <3

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80% hydration

added 5g of sugar to dough

6hrs room temp ferment, 6 hrs fridge

2x letter folds, 1x roll, 1x stitch

190°C

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they tell u about hydration at bread school but just like real school its somewhat of a lie and u dotn realise this until the seasons change and ur stuck with sopping wet mushdough bc u didn’t account for the humidity In The Air <3

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I FORGOT TO POST LOAF

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BOULE! happy addison pto to all that celebrate :)

Baked at 190°C, middle rack

scored pre-bake -> 5 min second score

water tray on bottom rack + brushed with water

35 mins bake -> remove water tray + let out steam -> 10 min bake

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sourdough propaganda is lying to u dont listen to them

hey. hey. do not throw away the discard of your sourdough. it is free bread. just put it in your mixing vessel of choice and add flour until that thirsty runny starter has eaten it all up (also a pinch of salt), until you got a ball of dough that is combined and smooth and doesn't stick to your hands too much when you touch it. rest it for 10 mins while you clean up a little and prep your toppings. choose some fancy eggs. maybe get some cheese. idk. whatever you have on toast usually. roll out the dough, you can use a pin or a wine bottle or the heel of your palm. u will have enough for one big disk or two thinner disks, whatever suits!

here is where the fun starts!! you can bake it. air fry it. i like to pan fry mine: go heat up your frying pan to medium-high. your choice of neutral oil, fry the dough on both sides. it will be easy to flip because its not a runny ass pancake. you now have flatbread. breakfast pizza. it will have a bit of complex flavour from the starter.

today i had mine with 3 small eggs, smothered in balsamic glaze and za'atar and sriracha. with a side of kimchi. and some english breakfast tea. tomorrow i might have it cut into strips and grilled with cheese and dipped into jammy boiled eggs. the next day i might do nutella and banana. the next day i might do maple sourcream and blueberries. life is so beautiful do NOT listen to sourdough discard propaganda!!!!!!!!!!!

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MY SOURDOUGH BABY....

STARTER:

Fed for 4 days every morning with 50g unbleached AP flour + 50ml warm water.

"Discarded" 100g every day [1]

Left unrefrigerated for all 4 days - daytime temps 7~20 degrees. nighttime temps 0~10 degrees [2]

Day 5 (today) starter doubled in volume

LOAF:

Ferment started ~9:30

100g starter, 375ml lukewarm water, 575g unbleached AP flour [3]

Mixed until just combined, left unrefrigerated between 10:00~22:30 -> ~12hrs

Folds and shaping -> 4x cardinal stretches, 2x letter folds with 2x rolls between them, 1x stitch. [4]

Left overnight in fridge at 0~1 degrees, seam side UP

NOTES:

[1] Discard was used to make flatbread for breakfast instead of thrown away.

75g flour and a generous pinch of salt mixed into the discard. Dough kneaded for 3~5 mins until smooth, then 1x stitch, then left seam side DOWN to rest for 10. After, dough was rolled out to ~4mm thick disc and fried on a lightly oiled pan (high) on both sides until desired browning was achieved.

Can be served with: compound butter (cumin, cayenne, paprika, minced garlic, chives), pesto (almonds), za'atar (store bought) + eggs, kimchi (store bought).

[2] These are approximations, room temperature not monitored throughout the day or night. It is currently the end of winter/beginning of spring. Bowl left out of direct sunlight, away from stove, covered with cling wrap <- will look into beeswax wrap instead SOON.

[3] Flour protein content ~10%. Sticking to plain for now for financial reasons </3

[4] Folds explained:

a) "Cardinal stretches" is a personal phrase I use, and refers to a set of stretches and tucks I use to help shape the dough + develop gluten.

Dough is first formed into a rough ball.

One side of the dough ball is taken in hand and stretched out - this is "North".

The stretched dough is then folded over the top of the dough ball "South" and tucked under itself.

Turn the bowl and repeat with East-West, South-North, West-East folds.

b) "Letter folds" like the ones used to laminate croissant layers! and "rolls" are simply rolling the dough up into a coil

Dough is stretched out into a rough square/rectangle shape.

Then it gets folded like a letter, resulting in a long rectangle of dough.

This is then rolled into a coil, like a big cinnamon scroll <3

c) "Stitch" is the process of pinching the dough into itself, from the outside into the centre, creating a "seal" of sorts. The pinches alternate left to right, like a zig-zag sewing stitch.

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rookie faceoff loaf !! happy musty hatty to all that celebrate :3

85% hydration yielded a slightly flatter boule than usual… might be a shaping issue though? bit closer to ciabbatta in surface texture.

2hrs ferment at room temp, 10hrs ferment in fridge. only 1 set of folds performed 1 hr into warm ferment.

minimal shaping. 1x letter fold and roll, and stitching.

open crumb makes a great vessel for thicker spreads, sauces, soups (it is COLD!!!!) perhaps time to make more pesto……

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tomorrow is rookie faceoff loaf day… i think i score 13 into the boule in honour of musty’s hatty .

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80% hydration

+3g salt

17hr slow + cold ferment @ ~2°C

1 set of folds approximately halfway through

1 set of folds + stitch before final rise

40 mins rise

tray of boiling water on bottom rack.

baked 3 racks from the top

200°C

brushed with water pre-bake

5 min -> second score

15 mins -> turn and move baking tray to the right

15 mins -> take water tray and let steam out

5 mins for crust browning

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off-season loaf…!

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. overcome by what i can only describe as bread derangement . i got very impatient after the loaf came out of the oven .i havent had sourdough in so long. so its on the cooling rack and my hockey team just lost and im a little sad and that cracklechorus is a siren <3 the crust sings to you when its done , did you know. the curled up ear and blistered brown skin sings and steams and tempts. and youre supposed to wait an hour or so for the loaf to cool, something about the crumb and moisture and proper methods, but i was hungry and blue and it was there . i tore off a hunk. i dredged it through some leftover mapo tofu and let the bread soothe away its sichuan pepper bite. i cut gouges into the good butter and while the spongy flesh of it was still ovenhot (i burnt my fingers ripping into it, i burnt my tongue, my teeth kinda hurt).

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its been raining on and off for the last two days and my flour has hydrated itself despite my best efforts </3

100g starter (75% hydration)

375ml water

500g all purpose flour -> eyeballed ~100g on top because the dough was too wet

15g salt

we are proofing at room temp (16-18°C) under a towel, 8-12 hours depending on how long i stay out today. re; dough over hydrating, the air is swampy and staticky and sticks to my throat and i have never baked under these conditions .i hate it <3 must invest in a better, more airtight container for my flour.

regarding pie crust variations:

1/3 shortening 2/3 butter

cutting the butter in with a fork/bench scraper still taking too long… gonna try using the end of my whisk

adding 1/3 almond meal to flour mix -> toasted or untoasted??? (for the earl grey custard pie)

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overproofed mny dough…… the horrors are unending </3

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made a pastry shield in a pinch out of a big thing of parchment paper (ran out of foil) cut into a donut. slipped it on top of the crust while it was in the oven, it just sits on top of the rim. no burning my hands trying to get the stupid foil collar on <3 i think it’s worth a couple re-uses. and parchment is better than buying a silicone/metal thing that i’ll never use outside of a half dozen pies a year

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salted caramel swirl brownies on the docket today….