So, any other bakers in the group?

RetiredUnit1

RetiredUnit1

Well-known member
I like to bake bread, and cinnamon buns, since I'm allergic to eggs AND milk it's about the only things I can bake anymore. Bread Saturday. This is San Fernando sourdough, I caught the strain 4 winters ago on Christmas day. How do you catch sourdough? You leave wet flour in a container after exposing it to the air for about an hour. 99.9% of the time you get rotten flour. I was amazed when I got bubbling action and I smelled it and it smelled like fruit and butter.

It's an interesting strain, it actually works better at room temperature than it does in the mid-80's which most strains require for proper proofing. So, it's like a 'no hassle' sourdough. Very nice flavor, only mildly sour. I literally threw away my San Franciscan strain after I compared flavors.

I have a late 1960's Hobart C100 mixer, that is a 91 pound BEAST. It has a three speed transmission, unlike home mixers that have use voltage to change speed this motor runs full speed even at the slowest mixing speed. I bake about 9.5 pounds of bread at a time, in these 16" long pullman loaf pans.

Speaking of which, it's time to slice bread now that it's been refrigerated overnight. So much easier to slice.....

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This look delicious. I bake but my wife had to go gf like 4 years ago so I'm out of the SD game. Used to do sourdough, I grew up helping on my uncle's cattle ranch where he's made a batch of sourdough biscuits almost every day since the 60s. His starter was amazing. I was dialing in my woodfired sourdough pizza before she gave up the gluten. So so so good. Also pancakes. I'm more of a savory breakfast guy but sourdough pancakes are amazing. Ughhhhh I miss that.
 
Awesome. I’ve always wanted to try and grow a SD mother. A good friend of mine started baking bread about 20 years ago and eventually opened up his own bakery- it’s doing great. We just have a normal Kitchen-aid, but I’m sure it would work. I do live making cheesecakes around the holidays also. (The crack just means it’s homemade lol)

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I used to make a basic sandwich loaf pretty regularly (just the King Arthur sandwich loaf recipe) but fell out of the habit a few years ago. Now I'm too impatient for yeasted breads and mainly only bake soda bread and beer bread if I wand fresh bread. I can have those done in about an hour which is nice.

I do make yeasted pizza dough, though, but that's because I can throw it in the fridge a few days before I need it and it comes together quickly for a pizza.

Your breads look amazing, though, and I wish I had the patience and time to do it regularly.
 
peccary said:
I used to make a basic sandwich loaf pretty regularly (just the King Arthur sandwich loaf recipe) but fell out of the habit a few years ago. Now I'm too impatient for yeasted breads and mainly only bake soda bread and beer bread if I wand fresh bread. I can have those done in about an hour which is nice.

I do make yeasted pizza dough, though, but that's because I can throw it in the fridge a few days before I need it and it comes together quickly for a pizza.

Your breads look amazing, though, and I wish I had the patience and time to do it regularly.
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The secret to really good rising sourdough is in pre-feeding the starter. When it's fed every other week it tends to get too sleepy to work. So I mix 180g of flour with 135g of filtered water in a 2 quart round polycarbonate container then dip the spatula into the starter and stir that in. The water to flour ratio needs to be 75% which is why the 180/135. And I do this at 8pm.

Then at 8pm of day 2, I do the same.

At 8AM of day 3 I do this again. This gives me around 900g of starter mix, of which I need 856g for the evening of day 3. By the time 8PM rolls around I've measured out over 1000g of flour and water in different containers, and about another 1000 of flour salt and sugar for 'bake day'.

And at 8pm I put my 5 gallon polycarbonate container on the scale, and dump in 856g of EXTREMELY ACTIVE starter. I make 50g extra 'cus that's how much sticks to the walls, and I don't want to have to screw around with scraping. Then I dump in the 'about 2000g' of flour and water and mix till the lumps are almost gone.

Then at 10am day 4 I pull out the mixer and the magic happens.

So, like, yeah, not exactly drop biscuits, lol..... Five days after I start, I slice the bread!!!!!!!
 
RetiredUnit1 said:
I like to bake bread, and cinnamon buns, since I'm allergic to eggs AND milk it's about the only things I can bake anymore. Bread Saturday. This is San Fernando sourdough, I caught the strain 4 winters ago on Christmas day. How do you catch sourdough? You leave wet flour in a container after exposing it to the air for about an hour. 99.9% of the time you get rotten flour. I was amazed when I got bubbling action and I smelled it and it smelled like fruit and butter.

It's an interesting strain, it actually works better at room temperature than it does in the mid-80's which most strains require for proper proofing. So, it's like a 'no hassle' sourdough. Very nice flavor, only mildly sour. I literally threw away my San Franciscan strain after I compared flavors.

I have a late 1960's Hobart C100 mixer, that is a 91 pound BEAST. It has a three speed transmission, unlike home mixers that have use voltage to change speed this motor runs full speed even at the slowest mixing speed. I bake about 9.5 pounds of bread at a time, in these 16" long pullman loaf pans.

Speaking of which, it's time to slice bread now that it's been refrigerated overnight. So much easier to slice.....

View attachment 42951

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View attachment 42952

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So that strain is like the NOS Russian Germanium of sourdough?
 
Even though I was diagnosed with Celiac 3yrs ago I do still love to bake bread for the rest of the fam. Nothing so fancy like sourdough, but I do prefer to hand knead my bread, something very cathartic in the action. My last couple of loaves:
7BC0C54C-DDF2-48D9-BB95-119AC83B711F.jpeg
Used something around a 90% hydration with some slap and fold kneading. So good fresh from the oven and kick ass for fancy grilled cheese. 2 loaves is gone in less than 24hrs. Sometimes it’s well worth the consequence and I “cash in my gluten card”.
 
Mentaltossflycoon said:
This look delicious. I bake but my wife had to go gf like 4 years ago so I'm out of the SD game. Used to do sourdough, I grew up helping on my uncle's cattle ranch where he's made a batch of sourdough biscuits almost every day since the 60s. His starter was amazing. I was dialing in my woodfired sourdough pizza before she gave up the gluten. So so so good. Also pancakes. I'm more of a savory breakfast guy but sourdough pancakes are amazing. Ughhhhh I miss that.
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Did she get the food allergy blood test? I THOUGHT I was becoming allergic to bread, because my symptoms would manifest after having bread. I got the blood test and low and behold I was allergic to eggs and milk. I stopped eating eggs and a month later I felt really sick. I took my blood pressure and it was 74/46!!!!!!

That's when I stopped taking Atenolol for my high blood pressure which used to average 145/95. That low BP scared me enough that I take my BP twice a day and keep it in a log to show my doctor twice a year. He likes that. But my BP this morning was 103/64. And all my stuffy head and poor indigestion problems have vanished.

Allergies tests used to be a painful thing, where they would put a patch on your back or chest and poke you with needles that had potential allergens on it and then they'd see where the red bumps were a week later. A friend of mine went through that and had skin problems for years afterwards. But now they just do it with a blood test, quick and painless.

Just a warning, I had to SLOWLY stop taking atenolol, it can cause major problems like DEATH if you just go cold turkey, so anyone that may have similar results DO BE CAREFUL.
 
Diynot said:
Even though I was diagnosed with Celiac 3yrs ago I do still love to bake bread for the rest of the fam. Nothing so fancy like sourdough, but I do prefer to hand knead my bread, something very cathartic in the action. My last couple of loaves:
View attachment 42968
Used something around a 90% hydration with some slap and fold kneading. So good fresh from the oven and kick ass for fancy grilled cheese. 2 loaves is gone in less than 24hrs. Sometimes it’s well worth the consequence and I “cash in my gluten card”.
Click to expand...
I still have to do a final kneading even after an hour in the machine. Yesterday after I was done the arthritis in my hands and shoulder were aching like crazy after only a 10 minute final knead..... A more modern Hobart can go from bowl to oven. But they are mighty pricey..... plus they start at 20 quart, mine's a 10 quart was 50 years old when I bought it and I paid $1600.........

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