Bread .......any kind

Im going to have some kind of weird experiment..I messed up putting the dough together and dumped all the dry in at one time. Seized up everything. Added more water and kneaded about 6minutes to get it to a good consitency. I also had it proofing in the toaster oven and it didnt look like it was doing anything and I didnt bother to put it down on the lower rack. SoOOO it actually started working and I goofed up the tops on removal. In the oven now

 

Ummm so ive never used yeast for anything but alcohol but I'm attempting a king cake kinda thing... Like how bad could over proofing be, like would 5 hours be terrible? I was gonna make it before church and cook it after... Or should I make it and refrigerate it and let it proof after I get home?

 

He's not actually using the sourdough starter to make his breads rise. He's adding a "sour" mixture to a yeasted dough to make the final product have sourdough flavors. The dough actually rises from the addition of commercial yeast.

It's kind of like a "cheater" sourdough bread. Nothing wrong with that, but it's not real sourdough bread and it will lack charactericts of true sourdough bread.

 

Overproofed dough generally will not get that secondary "poof" when put in the iven. It will end up rather flat and/or dense. Refrigerating would be a better idea. And then give it some extra proofing time because it will need to come up to temperature to get a good rise.

 

yeah I didnt notice any real sourdough flavor. I did get a good white bread though...you can see the mistake I made

 

King cake waffles turned out pretty good except my powdered sugar was old so the icing had a little funk to it

 

What happened?

 

I had the loaves in the toaster oven "proofing" and didnt have it on the bottom rack. the first 40minutes it didnt look like it was going to do anything then it started rising up into the top of the toaster oven. When I tried to pull the loaves out thats what happened, I ended up taking out the rack and dropping the loaves down so I could get them out.. I baked them anyhow and got some decent white bread...little to zero sourdough flavor.

 

Was this an all-sourdough bake, or a cheater bake with starter thrown in with yeast?

 

it was that kent rollins recipe...not really impressed with the "sourdough" portion of it. I eventually want to try that Oregon trail recipe/starter.

 

Yeah the biscuits were good, but I'm definitely aware they were mostly a baking powder biscuit. I threw away the last of his starter last night. I will get some of the Oregon Trail starter and nurse it along in a small jar in the fridge when I am not using it actively.

 

I think I’m going to get some stamps and stuff and send away for it soon.

 

I think I mentioned it earlier in the thread- but for those interested in learning to make real sourdough (no commercial yeast), pick up the book titled TARTINE, by Chad Robertson. It's a great how-to. Lots of photos. No nonsense.

Making real sourdough (just flour, water, salt) takes time to master. But the results are phenomenal. It's the best bread you'll ever eat.

 

I figured you baked it and the oven spring made it hit the top of the oven. I've had that happen a time or two.

 

found this site, looks interesting.
https://www.theperfectloaf.com/7-easy-steps-making-incredible-sourdough-starter-scratch/

 

https://youtu.be/oPJwdwSFd-Q

 

Trying another starter recipe. I have to get some different bread flour to try one I posted in here. Our little rinkydink market doesnt have much selections...

 

Im in day 2 from this book.

 

wilcam47
well?

 

I havent tried it, I dont use a bread machine