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   me (me@social.jlamothe.net)'s status on Saturday, 01-Apr-2023 03:26:49 JST me
   To all the #sourdough enthusiasts of the fediverse: I'm working on getting a viable starter going. Can anyone recommend a beginner-friendly bread recipe. Given how much trouble I'm having just with the starter, I probably need something relatively easy.
   #AskFedi
   • Embed this notice
     Bob Jonkman (bobjonkman@mastodon.sdf.org)'s status on Saturday, 01-Apr-2023 09:20:11 JST Bob Jonkman

     • silverwizard

     I've been baking bread for years, the last few in a breadmaking machine.

     Would love to get started with sourdough. $ONESON tried growing starter from scratch, but no luck.

     And would love to get into some exotic breads, cheese, onion, and especially Groninger Koek.

     There's a cob oven in the community garden across from Schneider Haus on Queen St. We should see about having a bakeout in the summer, followed by a loaf swap!

     @waterlooregion may be interested in this too...

     @silverwizard @me

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     Bob Jonkman (bobjonkman@mastodon.sdf.org)'s status on Saturday, 01-Apr-2023 09:42:09 JST Bob Jonkman

     • silverwizard

     Is your #sourdough starter starter a sloshy liquid, a gooey paste, or a near solid? And how long before you can use it?

     @silverwizard @me

   • Embed this notice
     Bob Jonkman (bobjonkman@mastodon.sdf.org)'s status on Saturday, 01-Apr-2023 09:50:57 JST Bob Jonkman

     in reply to

     • silverwizard
     • James Harris

     Sadly, store-bought all-purpose flour is all I have on had. I've been adding one tablespoon of gluten flour to one cup of ll-purpose flour for use in the bread machine; that makes a nice substitute for hard bread flour.

     But I have the idea it's not the hardness of the flour that matters, but the fact that store-bought flour is mostly sterile.

     @jbwharris @silverwizard @me

   • Embed this notice
     James Harris (jbwharris@mstdn.ca)'s status on Saturday, 01-Apr-2023 09:50:58 JST James Harris

     • silverwizard
     • Bob Jonkman

     @silverwizard @bobjonkman @me In my experience the flour you use really matters. I spent way too much time trying to get things going with white flour before learning my lesson. It’s still like this that makes me miss the pandemic times a bit.

   • Embed this notice
     joeDoe (znoteer@pleroma.debian.social)'s status on Saturday, 01-Apr-2023 10:00:23 JST joeDoe

     in reply to

     • silverwizard
     • Bob Jonkman
     @bobjonkman @silverwizard @me
     
     I haven't made bread in over 20 years, so I can't fill you in on the details of the ingredients. But, I do remember that making my own sourdough starter was dead simple.
     
     Flour, water and whatever, maybe nothing, else the recipe said into a jar, covered with something to keep out bugs and dust (loose lid? cheese cloth?) and put it on top of the fridge for X days. Bingo.
     
     What are you folks trying?
   • Embed this notice
     me (me@social.jlamothe.net)'s status on Sunday, 02-Apr-2023 22:20:17 JST me

     in reply to
     Started a fresh batch with some of the feedback I got. This is roughly 10 hours after the first feeding. This is similar to the result I got on previous attempts, except that it nearly wouldn't rise at all on subsequent feedings.
     
     The recipe called for the second feeding to be 24 hours after the first, and then every 12 hours thereafter.
     
     I'm going to try at the 12 hour mark though, since I think the problem was that it had starved by the 24h mark. I'm also using bread flour this time instead of all purpose. I started with whole wheat, because it's what I had on hand, and my wife might murder me if I tell her I need to get yet another variety of flour. ?
     
     Is this common for a first feeding? My apartment tends to be quite warm, FWIW.
     
     #sourdough