Pezzza Posted September 22, 2022 Share Posted September 22, 2022 2 minutes ago, beach_life said: Hmmmm... looks like hooch to me.. How was the smell? Haha yer scoundrel @beach_life... was gunna give you a shout-out for being King of the Rye as my RyePA is finalising... and you had disappeared down the Coast on me Beachcomber haha! Nice work 2 3 Link to comment Share on other sites More sharing options...
iBooz2 Posted September 22, 2022 Share Posted September 22, 2022 14 minutes ago, beach_life said: Hmmmm... looks like hooch to me.. How was the smell? Smell is fine, neutral, nothing sad about that. Does not smell sour or off or bready. I am familiar with the characteristics of hooch and usually just stir it in when next feeding. Maybe I will taste it to see if it is alcoholic-ish. Tossing up if I can save it and not lose a months mothering work. 3 Link to comment Share on other sites More sharing options...
Pezzza Posted September 22, 2022 Share Posted September 22, 2022 11 minutes ago, iBooz2 said: Smell is fine, neutral, nothing sad about that. Does not smell sour or off or bready. I am familiar with the characteristics of hooch and usually just stir it in when next feeding. Maybe I will taste it to see if it is alcoholic-ish. Tossing up if I can save it and not lose a months mothering work. @beach_life Beachcomber will know much more @iBooz2 Boozer, but my gut feel is to keep it and maybe try to maybe increase the content of the Rye in the mix and back off the white a bit and see if that brings things to an even keel... might make the yeast work a bit harder... and maybe reduce the total amount of moisture a little mate? I have done a tiny bit of this stuff... but hey - I might be completely wrong. That is just what sorta came into mind... And the only other thought - maybe organic flours might help? But hey - yeah - there are loads of far more expert folk on this thread... just my very basic thoughts mate... And especially as I feel for yer re losing the month's work mate 3 1 Link to comment Share on other sites More sharing options...
ben 10 Posted September 22, 2022 Author Share Posted September 22, 2022 10 hours ago, iBooz2 said: Tossing up if I can save it I think it looks okay, I'd still go with the dump and top up regime. 2 1 Link to comment Share on other sites More sharing options...
iBooz2 Posted November 24, 2022 Share Posted November 24, 2022 (edited) On 9/22/2022 at 9:19 PM, Pezzza said: @beach_life Beachcomber will know much more @iBooz2 Boozer, but my gut feel is to keep it and maybe try to maybe increase the content of the Rye in the mix and back off the white a bit and see if that brings things to an even keel... might make the yeast work a bit harder... and maybe reduce the total amount of moisture a little mate? I have done a tiny bit of this stuff... but hey - I might be completely wrong. That is just what sorta came into mind... And the only other thought - maybe organic flours might help? But hey - yeah - there are loads of far more expert folk on this thread... just my very basic thoughts mate... And especially as I feel for yer re losing the month's work mate @Pezzza and @beach_life Thank you both as I managed to save my starter. It was not moldy as first thought but I scraped the darkened crust off the top and put most of the good stuff underneath it into a fresh clean jar. Yes I always use 2 x tablespoons of rye and 2 x tablespoons of whole wheat flour and similar quantity of chlorine free water when I feed it. Goes nuts with this combo at 22 C and has to be fed twice a day or it will rip your arms off. After a few more days of refreshing and feeding it was back to normal and I made a couple of french style baguettes out of the discard. Its now back in a fresh jar in the fridge after a good feed, just to slow it down till next use. On 9/23/2022 at 7:16 AM, beach_life said: I think it looks okay, I'd still go with the dump and top up regime. Thanks again guys. Edited November 24, 2022 by iBooz2 2 Link to comment Share on other sites More sharing options...
ben 10 Posted November 24, 2022 Author Share Posted November 24, 2022 9 minutes ago, iBooz2 said: Thanks again guys. Awesome that your baby has kicked on! 1 2 Link to comment Share on other sites More sharing options...
Popo the Reprobate Posted January 16, 2023 Share Posted January 16, 2023 First crack at a eye sourdough. 50/50 rye and plain. 5 Link to comment Share on other sites More sharing options...
ben 10 Posted January 16, 2023 Author Share Posted January 16, 2023 8 minutes ago, Popo the Degenerate said: 50/50 rye and plain. Looks amazing, I can almost smell it 3 Link to comment Share on other sites More sharing options...
Tricky Micky Posted January 16, 2023 Share Posted January 16, 2023 27 minutes ago, Popo the Degenerate said: First crack at a eye sourdough. Looks fantastic P. 1 Link to comment Share on other sites More sharing options...
jennyss Posted January 18, 2023 Share Posted January 18, 2023 On 1/17/2023 at 7:40 AM, Popo the Degenerate said: 50/50 rye and plain. Texture looks beautiful 3 Link to comment Share on other sites More sharing options...
stquinto Posted January 20, 2023 Share Posted January 20, 2023 (edited) On 9/22/2022 at 12:18 PM, iBooz2 said: The jars I use have a SS lid and silicone lip to seal and make air tight Only just saw this @iBooz2 Boozer. Personally I dont seal it, my jars just have a glass lid on and any gas produced escapes. Dunno if this would have an impact on it going off mind. I’ll post a pic after Edited January 20, 2023 by stquinto 1 Link to comment Share on other sites More sharing options...
stquinto Posted January 20, 2023 Share Posted January 20, 2023 On 1/16/2023 at 9:40 PM, Popo the Degenerate said: First crack at a eye sourdough. 50/50 rye and plain. Lovely stuff mate 1 Link to comment Share on other sites More sharing options...
stquinto Posted January 20, 2023 Share Posted January 20, 2023 (edited) The starter after a month in the fridge without feeding, and after splitting it in two and feeding. One will go back in the fridge and the other I’ll make a loaf or two. The glass lids just sit on top. These Weck jars are great Edited January 20, 2023 by stquinto Typo 2 Link to comment Share on other sites More sharing options...
ben 10 Posted January 20, 2023 Author Share Posted January 20, 2023 15 minutes ago, stquinto said: The starter after a month in the fridge without feeding, and after splitting it in two and feeding. One will go back in the fridge and the other I’ll make a loaf or two. that's little. Mine is half a 750mL container. I use 3 or 4 tablespoons when making pizza dough 4 Link to comment Share on other sites More sharing options...
stquinto Posted January 20, 2023 Share Posted January 20, 2023 3 hours ago, beach_life said: that's little. Mine is half a 750mL container. I use 3 or 4 tablespoons when making pizza dough I just fed it : 50gm starter, 100g flour and 100g water. Once it puffs up I'll be able to make a cuppla loaves, using 50g of starter for a 500g loaf. 4 Link to comment Share on other sites More sharing options...
iBooz2 Posted January 20, 2023 Share Posted January 20, 2023 4 hours ago, stquinto said: Only just saw this @iBooz2 Boozer. Personally I dont seal it, my jars just have a glass lid on and any gas produced escapes. Dunno if this would have an impact on it going off mind. I’ll post a pic after @stquinto , Mine did not go 'off', it just needed a good feed again. I only firmly press on the tops when they are in the fridge to stop other fridge bugs & things (you know what I mean) from getting access and spoiling it. Similar to the jar setup you use, weight of lids and all would do the same thing IMO. The sourdough starter would ferment very slow in the cold and any gasses would push past the seal anyway so all good there. When I have the starter in my temperature controlled environment I just sit the lids on loosely so it can breathe as it goes nuts at 22 C and needs to be fed and vented a lot more. 3 Link to comment Share on other sites More sharing options...
stquinto Posted February 4, 2023 Share Posted February 4, 2023 I reckon this is good enough to bake with 4 Link to comment Share on other sites More sharing options...
iBooz2 Posted April 30, 2023 Share Posted April 30, 2023 On 2/5/2023 at 4:43 AM, stquinto said: I reckon this is good enough to bake with Yep mine is too. Two heaped tablespoons of rye flour and same of whole wheat flour and just enough water to get the consistency right and its ripe and ready to go. Been making pizza bases with discards. 2 Link to comment Share on other sites More sharing options...
ben 10 Posted August 23, 2023 Author Share Posted August 23, 2023 7 Link to comment Share on other sites More sharing options...
ben 10 Posted August 23, 2023 Author Share Posted August 23, 2023 5 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted August 23, 2023 Share Posted August 23, 2023 52 minutes ago, beach_life said: Looks good Beachy, where's the Salumi, Cheese & Olives? 3 Link to comment Share on other sites More sharing options...
Cheap Charlie Posted August 26, 2023 Share Posted August 26, 2023 On 8/23/2023 at 5:14 PM, beach_life said: Looks amazing! is that the NYT recipe? 2 Link to comment Share on other sites More sharing options...
Cheap Charlie Posted August 26, 2023 Share Posted August 26, 2023 Following the advice of @stquinto and @beach_life I had some success with a no knead sourdough using the NYT recipe as suggested by Beachy. 5 Link to comment Share on other sites More sharing options...
Popo the Reprobate Posted August 27, 2023 Share Posted August 27, 2023 5 hours ago, Cheap Charlie said: no knead sourdough Looks fantastic, mate 2 1 Link to comment Share on other sites More sharing options...
ben 10 Posted August 27, 2023 Author Share Posted August 27, 2023 15 hours ago, Cheap Charlie said: Looks amazing! is that the NYT recipe? Yes, yes it is. And yours looks GREAT 3 1 Link to comment Share on other sites More sharing options...
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