Bread .......any kind

Watch his video. Pretty sure he said it's a russet, and why it's in there.

 

oh I didnt watch it all. I just watched till the ingredients.

 

Believe you are correct. He only uses his starter for 5 days, then makes a new batch. -shrug- I know next to nothing about sourdough. I also don't know enough about kneading, apparently. My sandwich bread falls apart.

 

too much kneading and its tough, not enough and it falls apart

 

Seems an odd choice; sourdough starter gets better the longer you keep it going.

What are you using for a recipe? Can I take a look and maybe offer some pointers? At the risk of sounding like a self-important internet douchebag, I make pretty awesome bread

 

https://kentrollins.com/sourdough-bread-recipe-with-quick-sourdough-starter/

 

From the cut he makes at the end, this recipe may just be a crumbly one, and isn't because of your skills. It's got a lot of non-bread ingredients, too, which tends to make bread more crumbly anyway.
You can try swapping quick-rise for standard bread yeast, which gives the flour more time to form gluten bonds since it's a slower rise. I'd suggest adding another tablespoon of sugar, too, while you're at it, to give the yeast more to snack on. You'll probably have to add about 15 minutes to your rising time, too. And try using 'bread' flour instead of all-purpose; it has more gluten and will form bonds more quickly. I'd also recommend kneading for 8-10 minutes rather than 'a few' because the longer you knead it the more bonds will form. Set a timer because time drags when you're hand kneading, lol. You should be able to see 'strings' in the bread if you pull apart a bit of it.

 

https://www.kingarthurflour.com/recipes/classic-sandwich-bread-recipe

I should note that I'm not entirely sure the white flour I used wasn't 9 years old. Judging by the age of my dry yeast I was I initially trying to use, that is how long it's been since i last baked bread regularly. We don't often fry things here, so it is quite possibly the issue. I have since thrown out the last of the white flour and bought new.

 

I haven't made that recipe, so the above can't possibly apply

 

Not a bad recipe, but not the best, either. Maybe try the one that I posted early in this thread; it is a great all-purpose bread recipe that works great for sandwiches, toast, french toast, etc. and can easily be adapted for potato bread, oatmeal or multigrain bread, rolls, whatever. Frankly, if your bread recipe calls for milk or eggs (other than an egg wash) I'd skip it, personally. I've never had good luck with them

 

D'oh. Got my posters confused...
Sorry, cooking dinner while I'm on here, so my focus is split...

 

No worries, it is easy to do. I'm out to pick up bread flour now

 

Flour goes out of date, as does yeast. Solution, buy new and make bread more often.

 

Ok got my sourdough starter a la Mr Rollins started at 2200 tonight. I might even get ambitious and try making sourdough biscuits tomorrow morning

 

Well it was going along really well last night, even doubled in size (ie, foaming heavily). Stirred it about 6 hours in and got up at 830. Now it's just kind of sitting there, having gone down quite a bit I have it uncovered (it's in my crockpot crock, didn't have a big enough towel) in my oven with the light on. 81 degrees. I am still seeing bubbles forming as I watch, so assume it is ok.

 

Got them in the oven now. I used this recipe - https://www.kingarthurflour.com/recipes/buttery-sourdough-sandwich-biscuits-recipe.
It was a very wet dough, should have added more flour while mixing. Also, oiling my hands instead of flouring, would likely have helped. They are 15 minutes into the 20-23 minute bake, rising pretty high, and smelling delicious.

 

Cooked for 23 minutes. I should have pulled them at 20. They are a touch overdone, but still delicious. Come to think, I realized that I cooked them in the middle of the oven, where the recipe calls for them to be in the upper third. This explains why the bottom is a touch burned while the inside of some of the thicker ones is still a bit moist/undercooked.



Anyone got a line on a good starter?

 

So I haven’t tried this yet but I’m going to. When I started looking a while back I stumbled across this and read a bunch about it.

http://carlsfriends.net

 

looks interesting, I just dont make enough bread to keep it going.

 

Well that sounds like a challenge for you