granny does your dog bite? no child no

That’s guys a riot. Not sure about his starter. Not he plans on making biscuits or beer.

Yeah does anyone actually like the taste or texture of kale? Like I understand it for health but it’s just gross imo and so many greens are better.

nice. freshly toasting and grinding dried peppers and spices is one of the most important cooking 'hacks' i've found. orders of magnitude better than most dried spice blends.

wow, great stuff. possibly the best bread ever posted ITT.

kale has its uses, specifically dinosaur kale. a few days ago I stemmed and "massaged" it (aka crushed the fibers with my hand) and tossed it in a mayo / anchovy / garlic / lemon dressing.

I also like sauteed kale with garlic and red wine vinegar.

pair it with strong flavors and/or break it down with a massage or julienne.

Hell if its not, it looks great to me

Haha I grow my own kale and it’s better after a frost or two, but it’ll keep on trucking year round. I think it’s kinda like tomatoes possibly, “it just ain’t the same from the grocery store.”

Nit I’d stick with half and half ap/wheat for starter. Mine is always whole wheat starter. Adds that complexity.

I like it, but I love greens. Baby kale or spinach on an egg sandwich ftw.

Thanks, so you always feed half wheat/half ap?

Nit, see how it works when you start baking with it. My 100% AP was never active enough. Once I tracked down some WW I started going 100%WW and it baked okay, but the starter never rose in size >80%. Yesterday I finally got some rye and went 50:50 rye:ww and it nearly tripled in size in 5 hours and hasn't started to fall 3 hours later.

My tip is, once you start baking keep your starter out and fed for a couple more days and bake every day. If you're experience is anything like mine, at first your loaves will be great to eat a couple of hours after they come out of the oven (b/c what bread isn't) but then you won't want to eat it the next day because it really wasn't that good, and you'll want your starter ready for another go.

Last week I baked 3 breads in 3 days and was disappointed is aspects of each and would have done a 4th if my starter'd still been out. Finally not scorching temps here so I can bake again today after more than a week, and I can't wait to experiment some more.

Ditto to what Gregorio said. Rye flour is the truth.

Bro got me thinking in percentages and I realized the recipe I had been using from King Arthur's flour had 35% starter (maybe that's why my loaves were so sour) and his only have like 20% or less, plus my hydration was 66% and 70-80% seems standard, so I switched it up and used the percentages from https://bread-magazine.com/sourdough-bread-recipe/.

85% bread (or all-purpose) flour
15% wholemeal wheat flour
70% water
25% young, ripe sourdough starter
2% salt

Got some rye flour yesterday so I gave my starter a full rye feed and then went 50:50 rye:ww for the levain today. Results were my best flavor-wise and crust/crumb.






Fermenting this loaf from theperfectloaf.com
80% AP
15% WW
5% Rye
72% Hydration
20% Starter
1.8% Salt

This will be the first time I did a real autolyse (I've just been doing it without salt but adding the starter), and they have you shape before ****** and then bake straight from fridge without bringing to room temp first. Interested to see how that compares, since I've been shaping after the ****** and waiting 3 hours for it to come to room temp.

First experiment w posting pics. Had a hankering for some stir fry









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Oh sweet Jesus your pics came out fine just give me a big bowl of good medium grain rice and I’m in heaven.

lol, +1

Good lord Greg, looks fantastic. Ideally at some point in the future I’ll give this a go.

Thank you to all the tips from the bread peeps. I ended up using WW over rye as it was all I could find in the baking aisle, other than various white flours. That being said I didn’t think to look for Bob’s Red Mill rye in the organic aisle. If they don’t have it I’ll go to WF this weekend and start using rye to feed my starter. That is if it survives the weekend.

I’m on day 3 and started 12 hour feedings now, 113 gram WW and 113 gram water feedings.

Seemed to be going ok but now it’s getting really sour and funky with no sweetness and some separation of the water from wheat type paste. Was hoping it might become less sticky and more buttermilk type liquids at some point.

I’m using a picking type jar that I’m not completely closing and leaving a gap. Wondering if I shouldn’t have a glass jar with a screw type lid loosely put on. We’ll see how it looks on day 4.

Just discovered, and am hooked, on this YouTube channel. Surprised I'd not seen it before considering the number of subs and views.

This looks fine but the amounts are crazy! You're going to go through so much flour.

The only thing that's important for feedings is ratio. So if you're keeping 25g of starter and feeding 100g flour, 100g water, thats 1:4:4.

You can do 5g of starter and 20g flour 20g water. This way you end up with way less discard

That ostrich video is cool but doesn’t look appetizing.

Something about the texture of the skin.

I’m annoyed by the fact they keep calling it beefy. Had they never tasted ostrich before cooking the whole damn thing? A restaurant I worked at sold ostrich steaks and they were damn near indistinguishable from beef.

A lot of us have never tried ostrich before but if you say it tastes like steak I'm now curious. Just figured it would be a taste like chicken thing.

(I'm still a Mark Weins truther when it comes to YouTube travel for shows)

Oh I’m not blaming them for not having ostrich before. It’s just weird to me you would get to the point of buying an entire ostrich without a basic google search or buying a smaller piece. The more I think of it they probably knew it would taste like beef but were doing it for the camera.

Ostrich was a bit of a fad back in the early 00’s. It and buffalo had their moment in the sun when you could say something like “tastes like beef, but half the calories of chicken” or something to that effect. It’s very lean beefy/venisony.

Yeah I’m apparently bad at reading instructions as it says by day 3 to weigh out 113 grams of starter and discard the rest and than feed 113 grams flour and water. I’ve been weighing out 113 grams of starter every 12 hours but only discarding that and keeping the rest.

I think I may have misread the KA recipe exactly because it seemed so wasteful. I went ahead this morning and weighed out 113 grams and discarded the rest but at this point I’m on day 5 and may need to start over.

I was show for the past 1.5 days a lot of “hooch” water at the top which apparently was from under feeding which may have been due to not removing enough discard.

I wouldn’t start over if it still rises when you feed it. Mine took 10 days to even come close to doubling.

Discard all but 75g add 100g of flour and 115g water once a day. That was my schedule anyway.

Ostrich is delicious and does taste like beef. Very good, but lean beef. I loved them as a child, so never thought I'd eat one, but then I discovered how mean they are Easier to eat mean animals.