Baking some #sourdough bread, anyone got recipes?
Al mostrar mi bandeja con el almuerzo el tipo me ofreció que probara su "pan vegano hecho por nosotros mismos". Si está en el precio, entonces no le veo el problema... hasta que lo probé. Horrible.
Si huele como pan, luce como pan, tiene textura de pan, pero no sabe a pan. NO ES PAN.
Supongo que lo mismo podrá aplicarse a muchas otras cosas en la vida. #Iwillnotgetallpolitical
En un mundo lleno de falsedades y sucedáneos se agradece algo verdadero. Hoy hornearé pan.
I cracked open my #infinitybeer and OMG volcanic CO2, again. Drat!
I think I'll have to break a rule and burp the bottle as it ferments, because the pour was literally all head.
Not a bad flavor though. Light, but with a backdoor bite. This is the first pour that actually tasted like a traditional beer.
beer bread Show more
No knead beer bread accomplished. I used quick-rise yeast.
This is so much weirder than #sourdough IMO. It's wet like sourdough, but almost gelatinous after fermenting. I tried not to knead it much at all, but ended up doing a few pull and folds because the flour wasn't completely mixed.
Anyhoo, the crust will *get brown quick!* It will burn much faster than a sourdough equal; I got pretty scared seeing it darken so quick and yanked it out at 200°.
Way faster than SD, yet decent!
sourdough (and diy beer) Show more
I made a #sourdough starter out of Malt-o-Meal. It was darn easy, much easier than the rye one I made a while back. On the first day, it was bubbling like a pro. The purpose of it was to become hooch, to see what sorta-barely hooch tastes like.
After a couple of weeks now, I've I've skimmed the hooch for my #brew. But there's still some meal left that has a nice scent. I wanna play with it for biscuits/muffins/bread, so now it's time to wake it back up!
It started with a little hooch:
And just took off from there.
The key point here is: IT'S EASY! You don't need fancy brewing tools, yeast, etc, to get 'er done. Just household stuff.
And you can do it with three ingredients: Flour, water, and sugar (though malt syrup helped a lot).
If you're interested, I followed this recipe:
sourdough beer (fruity!) Show more
This is the control group (heh) beer that I obeyed the recipe on.
It's fruity (!) -- like a wine or a fizzy cider? -- and not nearly as sour as the Malta Goya. It has more fizz, too (see vid). I did not mind drinking this at all.
6/10, though I'm sure one star is bias because I made it from scratch 😎
An anti-gummy experiment Show more
Tried to reduce gumminess by:
* only 2 hour ferment (avoid over-proofing)
* less kneading
* drier dough
* less bread flour (all-purpose substituted for some)
* really bubbly starter
* no water spray when cooking
* smaller loaf
So I checked off all the boxes that the InterWebs suggest. Now I wait for cool, and will see if gumminess disappears.
(30 mins, 450°F. Final internal temperature: 202°F)
Nom Nom Show more
Cracked it open.
This one has a lot of wheat and rye in it (I think almost 1/2), so it's pretty dense. The crumb is fine, the taste is *wheaty* (yet slightly gummy, whu?).
The super-long bake time toughened up the crust more than the previous Crisco experiment. This thick crust is not bad, it's just... "rustic."
My guess is that you need a dutch oven or bricks to get a nice dark crust without going super crusty.