It tastes so good! I’ve kept a sourdough starter around for like 3 years now and made a few things but never a proper sourdough bread, had some vacation time recently and decided to eat that frog. It turned out so well! Just wanted to share my happy, hope y’all are doing ok

  • Allero@lemmy.todayEnglish
    8·
    20 days ago

    As a literal bread technologist, seems like you did a great job! Wish I could also see the slice :)

    • barkingspiders@infosec.pubOPEnglish
      7·
      20 days ago

      Ask and you shall receive! 😋

      It’s not a fancy big crumb but the recipe author insists it’s worth the tradeoffs and so far I agree, I do wish it was more sour but it sounds like that will require higher hydration and more maintenance

      • Allero@lemmy.todayEnglish
        4·
        19 days ago

        Nice! Maybe try keeping sourdough for longer before baking? It will last more than the recipe suggests.

      • bier@feddit.nlEnglish
        2·
        19 days ago

        I made my first sourdough recently too. It wasn’t as fluffy as yours but it still tasted great. I was watching a lot of bread/sourdough stuff on YouTube during my holiday, so I decided to make my own starter and a bread. Wasn’t easy without a scale, but still ended up with something edible.

        Also made 4 “buns” from the sourdough starter

        • Bloomcole@lemmy.worldEnglish
          0·
          19 days ago

          Probably you need a scale in the beginning.
          Can’t think of any subject where theproportions and ‘right’ procedures vary so much in each recipe.
          It drove me mad.
          A lot of those are really anal about the smallest detail, “your temp has to be 22.4C and you need exactly 74.257% hydration or you will fail miserably!”
          Turns out it’s not that necessary to be precise and more about feeling which you learn from experience.
          Much more relaxed and fun.
          Also quit the round shape.
          2 breads in tins are more practical to prove and bake at the same time.
          Doesn’t have to be a work of art with a perfect lip to post on instagram.
          Just good no BS bread.

          • bier@feddit.nlEnglish
            1·
            19 days ago

            Thanks, my airbnb didn’t have anything to measure, so it did it completely by eye and feeling. Just got home yesterday and brought my starter with me, so definitely going to try again with better tools.

    • gid@lemmy.blahaj.zoneEnglish
      4·
      20 days ago

      “Bread technologist” sounds like my dream job. Do you mind me asking how you got into it?

      • Allero@lemmy.todayEnglish
        5·
        19 days ago

        Higher education in plant-based foods technology and then employment through contacts of my scientific supervisor.

        Look into universities and other institutions specializing in biotechnology - while there’s much more to it than foods, typically food technology is taught there.

        For some careers in the breadmaking industry, college education is enough. But I delve into research, so for me higher education is a must.

  • Supervisor194@lemmy.worldEnglish
    7·
    20 days ago

    Hell yeah brethren! This looks fantastic! I’m working on cracking the sourdough nut myself and I finally got a good starter going! Made two loaves, this is my latest:

    There is just no describing how great this stuff is. You can’t buy bread this good and it costs pennies to make!

    • Allero@lemmy.todayEnglish
      5·
      20 days ago

      As a bread technologist/microbiologist who has spent years on sourdough compositions, making wild starters or really anything that’s not a mix of pure cultures is a lot of pain before any gain, so don’t stress about it too much! You cracked it, and your bread is amazing!

      • Supervisor194@lemmy.worldEnglish
        6·
        20 days ago

        Thanks! It took almost two months and I think it took so long because there are so many people out there who love the narrative that all you need is AP flour, water, two weeks and BOOM: Starter!

        Yeah no, not in the dry desert Southwest anyway.

        I had zero success getting a starter active until I included rye, which I was resistant to because I know from my SO doing it a few years ago it imparts a kind of molasses flavor to the loaf. I tried using only wheat, but it just went nowhere. So I eventually caved and went rye/wheat 50/50.

        Once the starter was going correctly though, I dialed it down. This loaf was made with a 25% rye starter (and has a much less potent molasses flavor), but I got my next one going strong at only 10% rye. I’ll make that one next week.

        • Allero@lemmy.todayEnglish
          4·
          19 days ago

          Pro tip: try brown rice flour! In my experience, it is very tolerant to many microbiological compositions. Also, if you’re feeling adventurous, buckwheat can provide interesting organisms, but is also easy to spoil.

    • barkingspiders@infosec.pubOPEnglish
      3·
      20 days ago

      I’m so glad I made the leap, we ate it with cheesy broccoli soup and it was to die for, I’m definitely doing this again