Hi guys!
I am a total beginner, and have been blindly baking sourdough loaves with my first successful starter for a few weeks now. Today I finally ended up with probably the best one, but honestly, I have no idea what I'm doing. Here is what I ended up with. The problem is that I don't know what ratios, hydration levels, and specific proofing times I am using. I also feel like my starter is just now getting good, but have just been eyeballing feedings based on consistency, as my first starter never took off, and was way toI wet. This pineapple whole wheat has been much better and it seems to be a bit drier. I would love some encouragement and possible next steps, favorite books, etc... Thanks and looking forward to being part of this community!
Looks Great! Congratulations!
Ford
Thank you!!!
I too have only recently become more "serious" about my bread baking after years of sort of "winging it," thanks to a gift from my husband of the book Bread by Jeffrey Hamelman. It's the 3rd or 4th bread book I've used and by far the absolute best. In my view, if you go follow through the techniques in his book, it's like taking a master class in bread baking. I love the fact that he doesn't dumb it down - in fact the book's formulas are really aimed at professional bakery operations that he then scales for the home baker as well. It's really be life/bread changing for me. I've read and re-read his chapters on techniques, and hand techniques, each time I've worked on a new formula. I'm on my 5th set of loaves and the quality of my bread bake has gone up 50% or more as a result. This forum has helped a lot as well. Good luck!
I am so happy to read you comment, and I will definitely I rely be checking on that book!
Got a lovely crust, a nice crumb (from what i can see), and what seems to be a good oven spring. Lovely. How do you like the taste?
You say you've got a pineapple whole-wheat starter. Do you mean you're still feeding it pineapple juice? It is a good method to get a starter going but one should switch to water once the starter is viable. I apologise if you have done this and I've misunderstood.
How about for your next bake one of the following recipes? (Or try both!)
http://www.homecookingadventure.com/recipes/easy-sourdough-bread-vermont-bread
https://www.weekendbakery.com/posts/sourdough-pain-naturel/
I am so excited to hear from more seasoned bakers! Thank you so much for pointing out what was going right! In response to the pineapple starter, yes, I did switch to water a few weeks ago, but only just now switched from while wheat to unbleached all purpose. Do you think that is important one way or another? I can't wait to try your two recipes. I am a teacher on spring break, and all I want to do is make bread! my girls think I'm crazy. Thanks again!
so I make sure that it gets healthy feedings of that when building it up before baking. My last feeding befire baking is when I usually do 1/5 whole grain and 4/5 all purpose flour. Just another option for you to think about if you wish.
You are obviously doing something right because that is a gorgeous slice of bread. You can practically feel that light crispy crust and tender crumb. Well done!!!
There is no one rule for starter maintenance and flour. Everyone's starter differs. It will benefit from some wholegrain in there.
A word about the Vermont. One small addition. Should be folds at 50 and 100 minutes in the 2.5 hour bulk ferment.
Lovely recipe!