[malfist]

Sourdough is fantastic, I have two loaves finishing their overnight chill in my fridge right now, will bake them after dinner.

I was baking sourdough since before the pandemic, and will continue baking in the future. It's a bit of work, but it's not too much work and the results are pretty damn fantastic.

Focaccia though, if I baked that regularly I'd have to go back on a GLP-1. Focaccia taught me to read the seals on olive oil in the supermarket and actually pick the right one for the break.

[YarickR2]

Just got a loaf out of the oven. The smell, the crust, the whole feel of something very much tangible and enjoyable . I'm very much considering opening a small bakery.

[bigstrat2003]

I know what you mean (I also love to bake and have had the same thought). Just remember that running a bakery is more about running a business than it is baking. If you love baking and business, great! But if you just love baking, it may kill the enjoyment.

[MegaDeKay]

A fringe benefit is the discard. We refresh ours every day 10g/10g/10g so it adds up slowly but steadily. Two great uses are waffles and pizza crust.

Waffles: https://www.seriouseats.com/bread-baking-sourdough-waffles-r...

Pizza crust: https://www.sourdoughhome.com/sourdough-pizza-made-with-disc...

[yumraj]

I love sourdough, have starters in the fridge but haven't baked in a while, should do it.

Problem is, for some reason it never tastes sour enough, or like the commercial sourdough. I have done slow rise in the fridge over 24+ hours etc. Made sourdough starter from scratch several times, same result.

Bread tastes good, just not sour, or rather sour enough to tell it's sourdough.

[malfist]

Starters are a mix of bacteria that produce either lactic acid or acetic acid. If yours is never turning out sour enough you might be: using too much commercial yeast, not using enough starter, or having a starter culture biased towards lactic acid.

The first two are easy to fix. The third one is saying you need to keep your starter culture a little bit cooler. I keep my downstairs where the starter is between 62-67 during the winter and its plenty sour. I think dryer starters might be less sour, but I'm not sure. I run mine 100% hydration.

I'm currently baking this recipe: 300g bread flour, 300g whole wheat flour, 227g starter (100%), 541g water, 18g salt, 1/8tsp of commercial yeast. All the usual baking steps, over night retard. Two loaves

[dessimus]

>Focaccia taught me to read the seals on olive oil in the supermarket and actually pick the right one for the break.

Come on, you can't just drop that morsel without telling us what we should be looking for in the right olive oil for focaccia.

[malfist]

https://m.youtube.com/watch?v=YCt2txu11d4

Great video that talks about selecting the olive oil for your use case and which seals aren't just self granted. I personally have been using colavita. Its fantastic.

I hate it but it's taught me that freshness actually matters. I bought some for focaccia and it was amazing. Saved it in the pantry for special occasions. Went back six months later and it had zero flavor. Just tasted like generic oil. Flat.

It ruined me.

Also if you're an engineer and like cooking, check out that guy's YouTube channel, He's very analytical in explaining cooking

[dmd]

I can't figure out what "seals" or "break" mean in this sentence. What am I missing here?

[malfist]

Seals as in the certifications on the bottle.

Break is an autowrong. Should be bread.

[muststopmyths]

they possibly meant nutrition label and bread

[raddan]

Wait, did I write this? Same, same, same.