wheat water and salt

[acfixer69]

Makes some nice breads. I don't bake in the summer months. So winter sourdough is the go too. Them wild yeasts in the brew room are a boost if you ever tried to do a sourdough. I'm in a sourdough starter is a whiskey winner. Not as a yeast to start but as a add after a day or two.

[acfixer69]

Will need instructions from yummyrum to orient pics

[Twisted Brick]

Excellent ac! I love the true homemade tangy flavors versus the acidified commercial 'sourdoughs'.

Nice oven spring, BTW. (Looks like a good bit of whole wheat flour). You using a high-hydration recipe by chance?

I think you've convinced me to try an airborne starter from a bourbon ferment!

[Demy]

I do too ... the scent of natural yeast is inimitable ..... Do you do a long leavening? Do you check the leavening temperature?

[acfixer69]

Excellent ac! I love the true homemade tangy flavors versus the acidified commercial 'sourdoughs'.

Nice oven spring, BTW. (Looks like a good bit of whole wheat flour). You using a high-hydration recipe by chance?

I think you've convinced me to try an airborne starter from a bourbon ferment!

Hydration is a little over 70% with 20% dark rye. This is the 2nd bake after waking the yeast up from the long summer sleep in the refrigerator. Going to up the Hydration now that the starter is up to the task.

[acfixer69]

I do too ... the scent of natural yeast is inimitable ..... Do you do a long leavening? Do you check the leavening temperature?

Did a bulk ferment @ 80F (oven with light on) 4+ hours and a retard 35F for 16 hrs. I can't eat store bought bread anymore.

[subbrew]

How do you calculate hydration? I have an unknown variable that would make it difficult. My basic recipe is:

12 to 36 hrs before starting the oven mix 250 g starter, 180 g flour, and 175 g water. Baking day: mix 30 g honey, small palm of salt (probably about 1.5 tsp), 300 g flour, and 75 g water. Kneed, sometimes I add a bit of water, sometimes a bit of flour, so it sticks to the side of the bowl for the first 2 or 3 minutes of kneeding before pulling away. Let rise, punch down and form, let rise and bake.

The variable is the starter, sometimes it is thin, sometimes it is thick. I have had the starter for 25 years. Never measure the water and flour I add back after using some.

[Twisted Brick]

How do you calculate hydration? I have an unknown variable that would make it difficult. My basic recipe is:

12 to 36 hrs before starting the oven mix 250 g starter, 180 g flour, and 175 g water. Baking day: mix 30 g honey, small palm of salt (probably about 1.5 tsp), 300 g flour, and 75 g water. Kneed, sometimes I add a bit of water, sometimes a bit of flour, so it sticks to the side of the bowl for the first 2 or 3 minutes of kneeding before pulling away. Let rise, punch down and form, let rise and bake.

The variable is the starter, sometimes it is thin, sometimes it is thick. I have had the starter for 25 years. Never measure the water and flour I add back after using some.

Just start tracking your starter refresh volumes. I measure by weight.

Dough hydration calculator

[acfixer69]

100% is the total flour all other ingredients are worked out from that. 80% bread flour 10% rye 10% spelt 20%. salt 20% levine at 100% hydration will include the levine at 50% flour and 50% water..

[Oldvine Zin]

100% is the total flour all other ingredients are worked out from that. 80% bread flour 10% rye 10% spelt 20%. salt 20% levine at 100% hydration will include the levine at 50% flour and 50% water..

Almost like mine but I use rice instead of spelt

Stay safe
OVZ

[acfixer69]

I typically use 80% bread and 20% anything left to clear the shelf.

[GrumbleStill]

Very nice ac. Haven’t done much sourdough for a while, but the idea of getting some wild yeast from a bourbon ferment has got me salivating. Just need to wait a few months til the weather cools down a bit.

[JellybeanCorncob]

Nice loaf Acfixer. That ear is coming around nicely. Nothing like a fresh sourdough loaf. I wait for a rainy day to make my bread.
Wonderfull!
JC

[LWTCS]

Nice....

[contrahead]

Instead of “wheat water and salt”
How about “wheat cola and salt” ?

I had squirreled this video link away in a text file a while back, and forgot about it. Rummaging around my files tonight, I ran across it again. I am not much of a baker, but this process looks simple enough for my speed.

Just add Coca-Cola to the flour and the bread is ready. A new recipe for delicious bread.