Baking Much?

[ronnie_suburban]

Cinnamon rolls!

Oh, yeah! Those look awesome!

[XexoX]

Cinnamon rolls!

Those look better than Cinnabon! Yummy!

[ex1580]

Cinnamon rolls!

Cinnamon rolls always make the place smell so nice. There is a coffee shop in town that makes them only on Thursdays and sell them until gone. That is my kind of marketing strategy!

[trancher]

Cinnamon rolls!

Man, those look deliciously inviting. It's been sooo long ....

[atang]

Margherita pizzas for lunch today

[ex1580]

Margherita pizzas for lunch today

Looks delicious!

Either those are tiny pizzas or that is one good size sheet pan you've got there.

[atang]

Margherita pizzas for lunch today

Looks delicious!

Either those are tiny pizzas or that is one good size sheet pan you've got there.

No bagel bites here, those are 16in pizzas.

[ex1580]

Here's some late night sourdough bread. This one is 40% local wheat flour and 60% AP. I used a little less starter (due to the superfood wheat flour) and a little more water. I preheated a pan of water in the oven this time to see if it would improve the spring. I don't think it added anything. Overall, it looks great. I will find out in the morning.

I need to work on my scoring. I just use a paring knife right now and I don't think I'm getting deep enough. Or maybe I need two scores down the middle? It's hard to say. More testing is needed.

Looking at bakers percentages has me questioning things, specifically the water content. This one was supposed to be a higher percentage water but I wet my hands when I am working with the dough and I keep my hands wet if the dough is sticking a lot so by the time I am done I think they all have more water, or at least as much as they need.

Toast for breakfast!

[XexoX]

Here's some late night sourdough bread. This one is 40% local wheat flour and 60% AP. I used a little less starter (due to the superfood wheat flour) and a little more water. I preheated a pan of water in the oven this time to see if it would improve the spring. I don't think it added anything. Overall, it looks great. I will find out in the morning.


PXL_20250329_025325363.PORTRAIT-min.jpg
I need to work on my scoring. I just use a paring knife right now and I don't think I'm getting deep enough. Or maybe I need two scores down the middle? It's hard to say. More testing is needed.

Looking at bakers percentages has me questioning things, specifically the water content. This one was supposed to be a higher percentage water but I wet my hands when I am working with the dough and I keep my hands wet if the dough is sticking a lot so by the time I am done I think they all have more water, or at least as much as they need.

Toast for breakfast!

Don't forget that the wheat flour will suck up more water than the AP will. All that bran in the flour, dontcha know.

[ex1580]

The verdict is in and this is my favorite loaf so far. It was delicious! I think the pan of water in the oven actually did work in keeping the crust from getting quite so hard. It still sounded and felt like hollow wood when knocked on but didn't act as some sort of weapon when I ate it. That was nice. The flavor was outstanding too!

Oh, that little guy? I wouldn't worry about that little guy.

Mmmmmmm!

[Kekoa]

I need to work on my scoring. I just use a paring knife right now and I don't think I'm getting deep enough. Or maybe I need two scores down the middle? It's hard to say. More testing is needed.

My dough probably has a very different texture than yours, so this may or may not help, but I have had the best success using my boning knife that sports a very coarse edge for cutting meat efficiently, and that coarseness really seems to help when scoring bread. I also usually sprinkle flour on top before scoring to keep my blade from sticking in the dough. It helps if the knife has a pretty fresh edge on it. I have also heard people suggest a serrated knife for scoring, but I don't have a good sharp one so I haven't been able to try that.

[ex1580]

I need to work on my scoring. I just use a paring knife right now and I don't think I'm getting deep enough. Or maybe I need two scores down the middle? It's hard to say. More testing is needed.

My dough probably has a very different texture than yours, so this may or may not help, but I have had the best success using my boning knife that sports a very coarse edge for cutting meat efficiently, and that coarseness really seems to help when scoring bread. I also usually sprinkle flour on top before scoring to keep my blade from sticking in the dough. It helps if the knife has a pretty fresh edge on it. I have also heard people suggest a serrated knife for scoring, but I don't have a good sharp one so I haven't been able to try that.

I watched some videos and now see that while I was going straight in with the blade I guess I should be using more of an angle. I'll find out next week!

[Jeff B]

I need to work on my scoring. I just use a paring knife right now and I don't think I'm getting deep enough. Or maybe I need two scores down the middle? It's hard to say. More testing is needed.

Have a friend that uses an Exacto knife or razor blade, which ever is handy and sharp, to score his bread.

[taz575]

What, your kitchen knives aren't sharp enough?

[ronnie_suburban]

Hadn't made cookies in a while. Remedied that earlier this week . . .


Chocolate Chip Cookies
w/Guittard 48% Super Cookie Chips. I really like the way these flatter chips melt in the cookies. Pretty sure I'll be using them again in the future.

[ex1580]

What, your kitchen knives aren't sharp enough?

Oh, they are. Just cant decide which one to use.

[XexoX]

Hadn't made cookies in a while. Remedied that earlier this week . . .


Chocolate Chip Cookies
w/Guittard 48% Super Cookie Chips. I really like the way these flatter chips melt in the cookies. Pretty sure I'll be using them again in the future.

I'm drooling all over my desk looking at that picture!

[ex1580]

Whatever to do with all of that sourdough starter discard? Sourdough English muffins of course! The dough was super sticky and I ended up using a lot more flour than planned just so I could get it rolled out. I am not sure how many I made because the kids showed up and they started disappearing pretty fast. They were delicious!

Thomas Original has nothin' on these English muffins.

As an added bonus I got to use a skillet while "baking". For those iron enthusiasts out there this one is great for the seasoning.

[Kekoa]

Oh, those English muffins look GOOD!

[ex1580]

Oh, those English muffins look GOOD!

They are! There is a long way and a short way to make them. I chose the short way because my goal was to use discard and play with a skillet, not to make the perfect English muffin. The result was astounding!

I used these ingredients...
2 1/2 cups AP flour, 350 g (I want to try whole wheat next)
1 cup water, 236 g
1/2 cup sourdough discard, 125 g
1 tablespoon honey, 21 g
1 teaspoon salt, 5 g
1 teaspoon fresh baking soda

I basically whisked the dry stuff and added the wet stuff and made a big mess trying to roll it 1/2" thick, haha. Then I used my biscuit cutter to make circles and tossed them into the skillet for 5 min on each side. I should also note the I tried to use semolina flour on the outside, mostly for texture, but not much of it stayed where I put it. I will definitely be doing this again but first I have to give sourdough naan bread a try.

Long version? Yes, you can ferment it without the baking soda for 8-12 hours to supposedly develop the flavor more. Then knead in the baking soda and continue as above. I am not sure if this is worth the extra effort but it comes down to the schedule more than anything else. Living by the sourdough schedule...