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baking sourdough right now
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Date: September 18th, 2026 12:34 PM Author: irradiated patrolman I made my levain Thursday night from my sourdough starter, some water, and some flour. That blossomed into something gorgeous yesterday morning, so I made my main dough (bread flour, whole wheat flour, and water), then allowed that to autolyse for two hours, then added salt, more water, and the levain, and then kneaded that. I let that mixture bulk ferment for about 4 hours (while doing stretch-and-folds every 15 minutes for the first 3, then every 30 minutes for the last 3, then allowed it to ferment the rest of the time undisturbed). I preshaped the dough, let it rest, and then did my final shaping before putting it in the refrigerator overnight. Now it's ready to bake. (https://xoxohth.com/thread.php?thread_id=5904883&forum_id=2#50142424) |
Date: September 18th, 2026 12:36 PM Author: topaz pea-brained filthpig is it faggy? it better be. (https://xoxohth.com/thread.php?thread_id=5904883&forum_id=2#50142428) |
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Date: September 18th, 2026 12:38 PM Author: irradiated patrolman not faggy at all. I didn't even use store-bought (((yeast))). (https://xoxohth.com/thread.php?thread_id=5904883&forum_id=2#50142435) |
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Date: September 18th, 2026 12:38 PM Author: Carnelian hyperactive library its crazy how much better even store bought sourdough is than normal faggy sandwich bread. homemade must be 180. (https://xoxohth.com/thread.php?thread_id=5904883&forum_id=2#50142436) |
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Date: September 18th, 2026 12:40 PM Author: irradiated patrolman I don't know why more people don't make it. It's so easy.
I don't even have a stand mixer anymore because kitchenaid is a jewish megacorp that needs to be destroyed. Their products are complete trash. Hobart selling off the KitchenAid brand to private equity was one of the gayest things that has ever happened. |
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Date: September 18th, 2026 12:43 PM Author: Carnelian hyperactive library tbf bread can be a pain in the ass. you couldve smoked a whole brisket with the effort. (https://xoxohth.com/thread.php?thread_id=5904883&forum_id=2#50142447) |
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Date: September 18th, 2026 12:45 PM Author: irradiated patrolman not even close! smoking a whole brisket is significantly more work. Trimming a whole brisket alone takes about 10-15 minutes unless you've done thousands of them. I have only trimmed maybe 100 whole briskets in my life, but I usually separate the flat and the point and use the flat for pastrami and the point for brisket. Either way, I don't think I spent longer than 15 minutes total doing everything required to make the bread. (https://xoxohth.com/thread.php?thread_id=5904883&forum_id=2#50142451) |
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Date: September 18th, 2026 12:48 PM Author: Carnelian hyperactive library anytime you deal with flour it makes a mess and gets everywhere (https://xoxohth.com/thread.php?thread_id=5904883&forum_id=2#50142457) |
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Date: September 18th, 2026 12:50 PM Author: irradiated patrolman that means you don't know what you're doing. I barely use flour after the mixing stages. (https://xoxohth.com/thread.php?thread_id=5904883&forum_id=2#50142465) |
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Date: September 18th, 2026 12:55 PM Author: Accurate at predicting vs Measures of probability (gunneratttt) Eh, I kinda disagree. The amount of work is hard to compare. A brisket takes a long ass time smoking but if you're good at keeping the temp dialed in you don't have to fuss with it much. And if you have an automatic one you can just set it and just have to make sure you don't overcook.
Sourdough requires a lot of kneading and it does make a mess. Plus you have to deal with maintaining a starter. |
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Date: September 18th, 2026 12:57 PM Author: irradiated patrolman maintaining a starter is simple, though. Just keep it in the refrigerator and feed it once a week, like a cat.
I have really dialed in my technique to minimize kneading. I knead by hand for about 2-3 minutes after autolysing the dough and building a levain. Most of the dough strengthening occurs during fermentation; you just need to help the gluten proteins line up properly. For that, I use two techniques: Slap-and-fold and stretch-and-fold. I do those in the bowl during bulk fermentation. After that, it's just a matter of shaping. |
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Date: September 18th, 2026 1:01 PM Author: Accurate at predicting vs Measures of probability (gunneratttt) Yeah but it's still you have to keep up with and you have to plan when you're making stuff around feeding it so it's super active. Even then I'll have some fail loafs from time to time. Making a good sourdough takes a lot more skill and practice imo. So does brisket, but a bad brisket is still decent while a bad loaf is trash. (https://xoxohth.com/thread.php?thread_id=5904883&forum_id=2#50142493) |
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Date: September 18th, 2026 1:02 PM Author: irradiated patrolman I definitely agree with that. But I turn bad sourdough into croutons and bread crumbs. Bad brisket just becomes dog food. (https://xoxohth.com/thread.php?thread_id=5904883&forum_id=2#50142495) |
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Date: September 18th, 2026 12:49 PM Author: irradiated patrolman Just removed the steamer from the oven and here's what we're working with: https://i.imgur.com/6YVagpt.jpeg (there was some serious oven spring thanks to the steam--the loaf more than doubled in size)
here's how I add steam to a steamless kike landlord oven: https://i.imgur.com/JpxQ0FU.jpeg (I invert the stainless steel tub and use it as a "cover" for the bread & 1 lb loaf pan filled with water) |
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Date: September 18th, 2026 12:50 PM Author: Accurate at predicting vs Measures of probability (gunneratttt) https://imgur.com/a/ZvzdQfU (https://xoxohth.com/thread.php?thread_id=5904883&forum_id=2#50142469) |
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Date: September 18th, 2026 12:52 PM Author: irradiated patrolman awesome crumb (https://xoxohth.com/thread.php?thread_id=5904883&forum_id=2#50142474) |
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Date: September 18th, 2026 12:57 PM Author: Accurate at predicting vs Measures of probability (gunneratttt) It was 180! GFs, not mine, tbc. Although I was a sourdough boy for a while. (https://xoxohth.com/thread.php?thread_id=5904883&forum_id=2#50142484) |
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Date: September 18th, 2026 12:58 PM Author: irradiated patrolman I'll show mine when it's done baking. I steamed it for 20 min and now it's just developing color and flavor. (https://xoxohth.com/thread.php?thread_id=5904883&forum_id=2#50142489) |
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Date: September 18th, 2026 1:13 PM Author: irradiated patrolman Finished: https://i.imgur.com/O3VJc1k.jpeg (https://xoxohth.com/thread.php?thread_id=5904883&forum_id=2#50142514) |
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Date: September 18th, 2026 1:20 PM Author: Accurate at predicting vs Measures of probability (gunneratttt) 18000000000 (https://xoxohth.com/thread.php?thread_id=5904883&forum_id=2#50142527) |
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Date: September 18th, 2026 1:22 PM Author: irradiated patrolman it needs to cool for about 2 hours before I can cut into it to show off the crumb. I have another loaf sitting in the fridge for tomorrow or Sunday, as well. (https://xoxohth.com/thread.php?thread_id=5904883&forum_id=2#50142531) |
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Date: September 18th, 2026 2:12 PM Author: irradiated patrolman Here's the crumb: https://i.imgur.com/FNAuU4a.jpeg (https://xoxohth.com/thread.php?thread_id=5904883&forum_id=2#50142643) |
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Date: September 18th, 2026 2:30 PM Author: irradiated patrolman I'll probably eat this entire loaf myself. It's damn good. (https://xoxohth.com/thread.php?thread_id=5904883&forum_id=2#50142678) |
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Date: September 18th, 2026 5:40 PM Author: irradiated patrolman (https://xoxohth.com/thread.php?thread_id=5904883&forum_id=2#50143054) |
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Date: September 20th, 2026 7:26 PM Author: irradiated patrolman (https://xoxohth.com/thread.php?thread_id=5904883&forum_id=2#50146065) |