#chaoticsourdough

[notsosourdough]

Day 3?

I made a milk bread loaf from a recipe i found on Pinterest

It did NOT turn out like i had hoped. I hand kneaded for an hour. I mixed until combined and then when a dough formed i used what i call the slap and grab method. (Basically threw the dough on the counter and picked it up again, repeat) then followed directions and formed the loaf.

It tasted like sour ass and was dense as fuck.

I also made one loaf each using the brown sugar starter and the starter/base mix. These loaves tasted better than any loaf that I have created thus far, which is fantastic and steps in the right direction. The problem with these loaves is again, they are dense and not exactly fluffy.

I think I'll use the base and mix leaven method as that loaf tasted the best.

I think I'll try to knead less and maybe add more liquids into the recipes.

[notsosourdough]

Day 2

Brown sugar leaven

8:30am - it was frothy so i mixed as follows for the leaven*

50g starter

150g water

150g flour

100g sugar

I also saved and fed some in case i liked it. I'm going to grow this on as if it were day 2 of a new starter ingredients as follows.

Brown sugar starter

50g starter

100g flour

100g water

100g sugar

Starter + Base leaven

I added 50g of my original active starter at 8:30am and will stir once an hour for 4 hours (assuming i can remember)

Pizza Dough (bonus)

For this recipe I used a recipe that I found on Pinterest but I wrote it down on paper and lost the link. If I find it I will credit the original owner.

Note* - I forgot to take pictures of the first day but from here on I will attempt to add pictures. (Not a guarantee)

[notsosourdough]

Day 1

From my existing "Mother" starter's discard, I created 3 bowls of sourdough starters/base. I am making these at night because that's when I have time.

1/17/24 8:30pm is when I left these to rest in the oven with the oven light on.*

Bowl 1 - Starter for leavening (350g total)

50g starter from refrigerated "Mother"

150g Flour

150g water

Stir every hour for like 4 hours. 8:30pm - Initial Stir 9:30pm - Stir 10:30pm - Stir 11:30pm - Stir 12:30pm - Stir

Bowl 2 - Starter with brown sugar (500g Total)

200g starter from refrigerated "Mother"

100g flour

100g water

100g sugar

Stir every hour for like 4 hours. 8:30pm - Initial Stir 9:30pm - Stir 10:30pm - Stir 11:30pm - Stir 12:30pm - Stir

Bowl 3 - Non Starter "Base"

150g flour

150 water

150 sugar

50g from "Bowl 1" will be added to this tomorrow. I'm just impatient and NEEDED to mix it up now.

Notes- It's important to note that I preheated my oven to 175° while I mixed these and once it reached temperature I opened the oven to release a lot of the hot air. I did this to increase the temperature of the environment because I'm impatient. It is NOT NECESSARY, however, if you do not do this your starter will not rise as fast. You may also receive better results by not doing this.

[notsosourdough]

Intro

Hey there, I'm starting a new journey with my sourdough bread starter. I don't know anything about this other than the steps to create the "Mother" starter.

I am experimenting with ratios, timing, ingredients, etc. So far today is the first day of this new unhinged version of sourdough creation.

I hope that anyone that is starting out and anyone that wants to try making bread and bread-like things enjoys this process as much as I intend to.

Hopefully this hashtag isn't taken as I will be using it to track my progress.