u/bananachucha

Cheesy garlic bread recipe - masarap and madali gawin
Cookies - used 90% bread flour kasi naubusan na ako ng APF kaya chewy and soft

merienda tayo :)

Na-try niyo na ba magsalang sa more than one rack? Paano niyo inadjust? Try ko sana sa banana bread and cookies.

Salamat!

Happy that I’ve been using 50% whole wheat in my recent bakes. What’s your go-to recipe with whole wheat? :)

I used my 9-day-old whole wheat starter.

50/50 whole wheat sourdough - https://youtu.be/Q_4hS8VHZcM?si=ohy5_yaJIsFRPfKs

150g WW, 150 BF
240g water (80%)
45g starter (15%)
6g salt (2%)

What I did:

1. Autolyse flour and water for 1 hour
2. Incorporate starter and salt
3. Coil folds every 30-40 mins (4x, total around 2 hours)
4. Rest at room temperature for 2 more hours
5. Dust container, shape, put in fridge
6. Cold proofed for ~14 hours > transfer to pan then shape
7. Baked at 230C (max temp) for ~40 mins

Notes:
- was supposed to cold proof for only 6 hours
- kitchen is hot (~30C accdg to weather)
- dough was a bit sticky and didn’t hold shape after cold proofing (probably overproofed); could also be d/t high hydration
- dusted with too much rice flour = very light colored exterior instead of brown
- not good scoring and shaping

I don’t have a dutch oven so I used steam for first 20 mins. Oven has top and bottom heat only (not convection). The outside doesn’t look that good but what do you think about the crumb? Looks pretty okay to me. But then again I’m new to bread making.

I’d love some feedback and if you have a 50/50 WW recipe, please share!

I just put my 10-day-old starter in the fridge. Has anyone experienced getting molds inside, especially on the sides?

I also spread a portion on a baking paper, flattened it, stored in a ziplock, and put in the freezer as back up. Is that fine?

Picture is from its eighth day :)

It’s been almost 5 hours since I last fed it and it grew almost thrice the size. It smelled super funky during the first few days but now it only smells like flour with a bit of yeast. It doesn’t have as many bubbles as I expected it to be (although I think it’s because it’s a new starter and will continue developing as I feed it).

I’ve read that the float test is not really reliable and that it’s better to watch its size 4-6 hours after feeding.

Does this look strong enough?
What’s your first/go-to/beginner friendly sourdough bread recipe?
What do I do with it if I’m not making bread soon, do I keep discarding and feeding it?

Thank you!

EDIT: it’s only 8-DAY old lol

Half of her recipe gave me one small-medium loaf. It’s so good! Felt instant regret not doing 100% of the recipe.

I accidentally left it in the fridge for 12 hours which was not as bad as I thought it would be. I’ll surely use whole wheat more after this

Recipe: https://youtu.be/CgpFMrPuz9w?si=T3rSdL5_UVjdEWQf

Doesn’t look like the traditional one using a bundt pan but it still turned out great!!!

I used half of the recipe and an 8x8 pan. Cinnamon was too little so some was only rolled in sugar. Added a bit of nutmeg too. Dough was in the fridge for about 5 hours after shaping then stayed on the counter for 30 mins before baking. I’m not doing the glaze anymore cause sweetness is already perfect.

This will be gone quickly once the family wakes up 🙈

Recipe: https://www.melskitchencafe.com/the-best-monkey-bread/