/ck/ - Food & Cooking

>>15579

2 parts warm water

3 part flour

Stir and cover with clean towel. Let rest for a day. See bubbles? Then it's working. Repeat. Check smell. Does it smell a bit sour but fresh and pleaseant? Then you have got good bacteria. Continue. Smells rotten or unpleasant? Bad bacteria throw away and start anew.

Well, only now I noticed my typo, I meant "to feed it once a week" when put in the fridge.

>>15580

how's the upkeep? and after checkout how long should it be left outside (or should it be left outside anyhow)?

>>15581

You need to feed it every day or the bacteria will start eating itself. If you don't make bread on a regular basis then you can freeze the starter and it should be active for at least a month.

>>15579

Would you be interested in flat breads? I much prefer simple flat breads - and they require no yeast.

>>15579

I got some advice for you, been making bread on and off for a few years.

Things to know

The yeast method you're making is basically a sourdough starter. Keep in either a glass or plastic container, not a metal one as the yeast corrodes metal. be sure the container isn't a hard seal because CO2 and pressure does build up in there. I go with a 1/1 ratio of water/bread flour, and it works very nice.

I feed my yeast 200g of water/flour a day, and it goes fine.

Economically, bulk is usually cheaper, but I'm not sure how much 50lb bags of flour go in Venezuela vs the US.

You do not need to keep your yeast in the fridge, but you can keep it there so you can slow down the growth of it and not have to worry about feeding it so much.

Smells and looks to keep an eye out for

>fruity and a bit beery

This is the good smell, you want this.

>paint thinner/acetone smell

That's a sign your yeast is consuming itself, feed it

>there's (dark brown) liquid on top

That's hooch, your yeast is consuming itself, pour it out and feed the yeast.

<Smells like something died in there

<There's blue mold on it

<There's some orange spots on it

<There's pink spots on it

It's bad, throw it out and start over

Discarding

Most sourdough sites tell you to discard half your yeast before you feed it, this is especially important if it's a new starter.

Discarding keeps your yeast from getting so active that you can't keep up with it, it also keeps you from overfilling your container.

You can use the discard as basically a pre-made dough of sorts.

Add some more flour, add some more water, use it as a pizza crust.

Add an egg, milk, and baking soda: instant pancake or waffle batter.

If you're feeling real lazy, just heat up your favorite oil or animal fat, add your discard to a bowl, salt it, roll it into balls and fry those balls.

just be sure to smell your yeast before you decide to cook and eat your discard, when in doubt, throw it out.

Baking

Rise periods with homemade yeasts/sourdough are very fucking long, barest of minimums 6 hours, ideally 8-18 hours, at most, 24 hours. Really, with a mature yeast, once you've prepared it to go into the pan, you can let it sit overnight, and bake it when you get home after work. (provided everything was kept in its rightful spots.

Before you bake, cut the top of the dough with a sharp knife or a razor, if you shave with double-edge razors, use one of those (with tweezers if you're autistic on cutting yourself)

=Other shit

>>15582

>Freezing the starter

That is a thing I get conflicting information on about, some say yes, other no. I personally use a dehydrator and dry my starter if I end up going to not use it for a while, much less margin of error that way.

>>15590

I'm not OP, but I would love some flatbread recipes and methods

From my experience? You can really just wing it and the dough should come out fine.

I've had the same sourdough mixture for 2 years. I never weigh anything out or keep it at a consistent heat. The breads come out inconsistent, but they always get a nice rise unless I fuck something up.

>>15713

>>paint thinner/acetone smell

This sounds weird, but he's right. It will produce that EXACT smell if you don't feed it regularly.

You can still use it to rise bread without waiting for the smell to become pleasant, but the final dough with have an acidic taste. I personally like that.

>>16897

You need a bigger jar

>>15713

>Before you bake, cut the top of the dough with a sharp knife or a razor, if you shave with double-edge razors, use one of those (with tweezers if you're autistic on cutting yourself)

You can make a lame by bending a razor and sliding a chopstick through it.

>>16897

>HOW THE FUCK DO I MAKE MY SOURDOUGHS STOP STICKING TO THE FUCKING CLOTH

>I'M SICK OF HAVING A GREAT RISE GOING, ONLY FOR HALF OF THE CUNTING THING TO GET RIPPED RIGHT OFF WHEN I PEAL THE FUCKING CLOTH BACK

You need to coat the outside of the loaf with flour.

Made baguettes with this recipe. Turned out perfect.

Went to 4 stores yesterday to get yeast. Nothing. Everything sold out. Fresh yeast and dry yeast. I guess it's time for that sourdough starter.

>>15579

I've tried a very simple recipe : beer bread

Let me know what you think.

https://www.youtube.com/watch?v=EbnyxGb7aiE

>>16912

I've wanted to make these for ages, but I can never find bread/strong flour near me.

Are you able to mix other flours with them? I usually add barley and whole rye to my breads, not sure if that would work well in a baguette.

>>16935

I used normal flour. But I'm sure you can add some rye or spelt flour as well. I think you need at least 50% wheat because the other flours are not rich in gluten or so.

>>16936

I guess I'll try it. I'll report on how they turn out.

>>16929

I made some beer bread years ago, but can't remember if I used bitter or lager [dark ale or light ale]. It was pretty good though - tasted alright.

I'd like to try to make some cider bread [using apple cider] - which would be more of a sweetbread I guess.

>>16942

That flag isn't representative of where I actually live, by the way. I use a VPN, which is why I usually hide my flag.

>>16942

This one is very instructional too. They use sourdough starter but also add some yeast too.

>>16944

I'm far more interested in whatever the hell that channel is. Look through his videos, they seemingly have nothing to do with each other. I have to wonder if he actually made any of these.

>>16942

Sexy bread there. A tad over-baked, but nice effort!