15 Mistakes Most Beginner Sourdough Bakers Make

As a sourdough baker, I wouldnt say it's easy to make good bread consistently but it's not super hard to learn. As long as your starter is in a decent place and you take your time with the stretch and folds, you will arrive with something edible. I split my time between the north near canada and miami and fermentation works a lot differently even indoors in the winter in Buffalo vs Miami in the summer :) This is a good video for learning the process: ▶ this video

in “My sourdough starter has twins” · View on HN

I've become a sourdough bread baker over the past three weeks, going from producing constructionnmaterials (dense bricks) to some of the best bread I've ever had. Realized yeaast wasn't to be had for love or mone: [link] Starter recipe: [link] Took about 6 days to get going. 3rd loaf was a winner. Feedback from household and neighbours is strongly positive as well. Flour sourcing has been spotty, but even that has upsides: testing out spelt and einkorn, along with whole wheat, AP, and (blech) bleached flour. Loaves, rolls, pizza, crumpets, and more. Most of this based of Youtube videos: ▶ this video [link] Dutch oven, food scale, bench knife (I use a plastering spatula) highly recommended.

in “Organizing a Group Buy of Flour” · View on HN

Ha! Quite timely. I have a 4 day old sourdough starter that is starting to bubble nicely. If you have the patience and the flour, skip the yeast packet and start a sourdough starter. I've made sourdough in the past, and generally swear by using a spray bottle filled with water to gelatinize the crust during baking, but the dutch oven approach seems nice. I ran across it earlier tonight: ▶ this video

in “Quarantine Bread” · View on HN