Sourdough: foreground, 8×120g (4oz) soft(-ish) bake rolls; background, 560g (20oz) cinnamon raisin loaf.
27°C (81°F) in the kitchen today and the sourdough rose — both in bulk and final proofing — with the speed of yeast! 
#sourdough
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Haven't baked in over a week bc life, but our neighbor dropped off some peaches picked straight from his trees... So I'm planning to drop off some bread this week.
Working on a round of #JeffreyHamelman's 5 grain levain right now., this time with Pepitas, sunflower seeds, oats, and buckwheat groats.
Soft, moist crumb. Good for sandwiches.
Rate my crumb. New starter and first loaf https://www.diningandcooking.com/2217655/rate-my-crumb-new-starter-and-first-loaf/ #Bread #Sourdough #SourdoughBread
This looks suspiciously like getting it right. 
I made sourdough bread. It's perhaps a bit overdone.
I named my starter Gary. This is a Fallout reference, as Gary is an... ill-tempered clone. Many ill-tempered clones actually.
Anyway, this was not easy. I am certain it will get easier. But for now, I will settle for "not a catastrophic failure" and "delicious" (it's cooling right now though, so not really even sure about that bit).
I feel like celebrating, because it's taken me like two months to get a starter to successfully... start. And subsequently make bread!
The great thing about this is a loaf of the finest artisan bread (which this isn't but could have been if I knew more what I was doing) costs maybe... 50 cents?
Chocolate cherry sourdough, with 100g cocoa powder and 900g low protein AP flour. The cocoa was bloomed in 200g of hot water, forming a paste which was added after an autolyse with the flour and 530g of water. The dried cherries were soaked in 80g of water with the 21g of salt and added after the autolyse with the cocoa paste. The result is a subtle swirl in the dough which I think is a nice effect. I did not add any sugar as is sometimes recommended with cocoa.
#sourdough #bread #baking #chocolate
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Here is the loaf cut open. (Photo is the slice laying fat on a cutting board with the loaf next to it, serrated knife next to them.) It's gummy inside. Total fail. Boo. I toasted a slice. It's hard to bite into, the crust is so thick. Husband heard me doing trying to slice it & asked if I wanted a hacksaw from the garage to finish the job.
Sourdough has humbled this brave baker.
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This loaf is not my ideal sourdough. It's heavy. Like a brick. It's testing done (210°F on an instant read thermometer) & when I knock on it it does sound like it's done. I'm so afraid of it being gummy I put it back into the oven on our pizza stone. I don't know. I'm going to take it out in 10 mins, then I'm going to bed. Husband has strict instructions not to touch it when he comes in after his game tonight.
At least the house smells great. I got that going for me. #food #sourdough #bread
About a week ago I attempted a new #sourdough starter, this time with brown rice flour. The photo below was taken yesterday. It's the bubbly starter in a green lidded glass jar sitting on my counter, two lines drawn on it to monitor it's height. Today I started the process of making my 1st sourdough loaf! I have zero clue what I'm doing. My mil said to just go with my gut instincts. Hopefully tonight I'll have a loaf ready. #food #bread
I've said it before and I'll say it again: cold ferments are weird.
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Yay, bread is out of the oven and smells pretty great. Looking forward to this, it's been a few weeks since I've done a full batch, given the heat.
With a nice cool start to the day for a change, I'm making a normal batch of sourdough. Have only made the odd small batches through the heat wave, cooked off in the convection/toaster oven.
Nice to get the full oven going again, and 2.4 kilos of dough is ready for forming into loaves.
I am hoping to learn how to bake bread after I retire, this September. I decided to start following the #sourdough hashtag to see what others are doing with flour, water, salt, and wild yeasts.
I made some cheddar sourdough yesterday. I added some powdered cheddar to the dough and then cubes of cheddar to the last fold. Sp approves of the flavor, so I’m calling it good.
Not much for an elder to do when “feels like” temperatures are in the 100s every day, so I made some sourdough starter like people did during the pandemic lockdown. Just felt like learning something new that I could do indoors—and make a contribution to homemade meals, since my man is the vegetable gardener.
Fresh home grown tomatoes tonight were so good! Hoping to have fresh bread tomorrow too.
made rolls for pumpkin soup tonight :)
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In case there are #sourdough fans that don't have a bit of Carl yet, it's an 1847 starter resurrected in the 1990s, and you can get a bit for the cost of postage at this glorious ad-free '90s style webpage…
www.carlsfriends.netCarl Griffith 1847 Oregon Trail Sourdough Page
Hot weather is a deterrent to my regular bread-making activities, and I've neglected my starters a bit. But they're resilient old things, so they always bounce back.
Gary, Stewart, Carl and Bridgette – the gang's all here!