Bread .......any kind

Looks good. You wont get much sour from yeast overnight. To be brief, You have to work the yeast/starter to get the sour flavor.

 

You're right, it's somewhat of a process. My girlfriend just started making a starter yesterday, and it'll be ready in six days after daily tending to it. It's origins purportedly date from 1850 Bodie CA, then brought by the bakery to San Francisco.

 

Yep theres different methods but you can manipulate the starter to be more sour or not as much. Once i get into our new place im going to start another "mother" starter. Wife tossed the ones i had when we moved..

 

Well of course I was not expecting anything sour from domesticated bread yeast...........but wanted to see what the kefir grains would do overnight, because I wanted bread on Sunday.

 

My latest batch. Amazing just how tasty flour, water, salt, and sourdough yeast can be. They will last about 3 days and then it's time to make more.

 

Fresh baked bread is awesome sour or not...

 

Made bagels a few times. Quite the process with the multiple rises and boiling and baking. But, a lot of fun, and when done right they come out excellent.

 

Is that with zero added yeast, all wild? Your texture looks really good. Do you autolyse?

 

Agree. Interestingly first loaf almost gone and sitting for a day, now a little sour! But either way =GOOD!

 

Butter or butter and honey on fresh bread is awesome snack for me

 

I got my starter from a friend that bakes, but I don't know where he got it. He claims to have had it for years. Whatever its pedigree it is the only yeast I use. The recipe is simple and linked below. It takes me about 24 hours start to finish with maybe 20 minutes of actual hands on work. Most of the time the yeast is doing the heavy lifting.

I do somethings differently from the recipe, like I use my Kitchenaid mixer for the initial mix and subsequent kneading. Also I put the salt in with the flour before the autolyse. Another thing is when you do the final rise, let it sit in the fridge for 4 or more hours.

https://www.homemadefoodjunkie.com/tartine-style-sourdough-bread-recipe/#mv-creation-34-jtr

 

That makes me hungry just looking at it, great job!

 

What's the secret to "extra sour", sour dough?

 

Hydration is key...
https://www.culturesforhealth.com/learn/sourdough/how-to-make-truly-sour-sourdough-bread/

 

Got 2 weeks of mando-quarantine coming up in July when I get back home...I see a few ideas brewing here lol (May even try my hand at the sourdough)

 

Made four small loaves Ciabatta today, I used Paul Hollywood recipe

 

Did a couple all wild starters. Not really sour but very tasty. The same starter is getting more ripe now though.

 

Yum

 

Have you tried toasting it? The bread i made seemed to take longer to toast

 

I know what you mean - a good chewy bread doesn't toast up brown really quickly. But oh baby good...........so I made some French toast this morning...........my GOD so good.