Croc's Rye

heh
did you add salt ?
btw just for you i double checked quantities for starter, there is no error and considering you around 700ml now when its active and at peak it might as well hit 1.5L

i can't remember if i mentioned that in recipe post itself so let me add it here
keep your starter on warm side of room, in old days they used to keep starters near ovens, my mother used to keep it next to kitech stove, she doesn't bake but its same starter that they use to make "zalewajke" no idea how to translate this, its polish soup, mostly made of starter, dryed mushrooms and potatoes that is the cheap version for poor people, some lucky bastards would add a fried sausge.
it goes very well with good bread :)

now i made myself hungry, will have to make some good zalewajka for myself sometimes soon :)
can't go more old school then that, sourdough starter based soup :D

[quote="bethesdabakers"]
Yeah, but after it peaks it'll be back to 0.75!

[/quote]

lets make new math rules here
0.5L+0.5L=1.5L=0.75L (for real)

it should make sense to any sourdough baker

you use it ALL, 1.5L is just indication of what it will be at peak, and there is no need to aim at using starter at peak but you don't want to go for it before peak especialy first time you use it, this way you know it is mature enough.

as recipe said leave your starter for 5-7 days
old bread makers did NOT pay attention to starter being at peak as we do
if you refresh now you endup making typical starter we all been manufacturing around here with strict timetables for refreshing and so on
just let it be, don't stress about it
give it a stir day before you plan to bake if you want

Baking day today?

*drums*

Well? I can't stand the waiting!

Ta!

[quote="Jeremy"]Well? I can't stand the waiting!

Ta![/quote]

Hi Jeremy

Could give them to the boy's at the rugby club, either for menhirs or balls to throw at the bar!

Ta!
Croc, halo!
Does this sour work with another recipe?

Jeremy

I'm thinking that something must've been lost in translation. From [url=http://www.gourmetsleuth.com/cookingconversions.asp?Action=find]gourmet sleuth[/url], 500L of rye flour weighs 270g. Slotting the ingredients into [url=http://www.glennbech.com/bakerspercentage/index.html]Glenn Bech's calculator[/url], the math works out to be [color=#FF0000]44.05% hydration. [/color].

Interested to have a look at the crumb.

once more there was NOTHING LOST in translation
i managed to find some pictures based on this very recipe

http://www.wedlinydomowe.pl/articles.php?id=1296&page=1
bottom pic (oven is not on just the light for rising process)

and here final shots
http://www.wedlinydomowe.pl/articles.php?id=1296&page=2

i didn't have much jump in a oven as well but bread was very nice regardless
yours seem to hardly move at all but lets see how tasting goes tomorrow

Yes, that bread looks gorgeous but I'm just enthralled by the other yummilicious how-to's in that link. Get ready for lots of translation work, my friend. Beautiful beautiful sausages....kielbasa, izzit?

[quote="bethesdabakers"]OK, it was only a first attempt but I ain’t full of joy.

Yesterday evening I mixed 150ml water to the starter and added 1K flour. It was very stiff so I added a good splash more but I still wonder if it should have been wetter.[/quote]

at this step it should be muddy not stiff, if anything you want thick yogurth consistency, flour differences would show variations here so don't stick to exact 1KG
i checked and i did put muddy consistency part in origianl recipe

Looks like you're playing catch-up with Matthew on brick-oven foundation laying.

[quote="bethesdabakers"]I wouldn’t say it was a waste of time. Eight days’ work has given me a foundation to build on:

[img]http://img.photobucket.com/albums/v236/bethesdabakers/crocs%20rye/brickssmall.jpg[/img]

You could say the crumb is tight – probably watertight:

[img]http://img.photobucket.com/albums/v236/bethesdabakers/crocs%20rye/crumbsmall.jpg[/img]

Mick[/quote]

those got to be the BEST pictures ever seen on bread related forums
made me cry from laughter

I tried to be as demurely asian as possible and not laugh too loud and wide. Now...if I can only find my paper fan and cover my face.

Fuuniest post i've seen yet. Bloody great stuff Croc!

Well done Mick

Matthew

Isn't it easier to just get bricks for your oven? I suppose this smells better.[color=#BF8080](running away before croc snaps his jaws at me!)[/color]

On a more serious note (tho' I was serious above), are you going to make any changes to the recipe, Mick? I shall henceforth cast aside all negative vibes and root you on. Go for it!

If I can stick my big gab in for a minute? What about pre-gelatinizing part of the rye?

That's all foooolllks!
Hi Croc, Hi TP (long time no see!!)