Sourdough; Bread, Biscuits and Pancakes

[The_Dude]

Hey FF, how about cracking this loaf open

and start a new thread on Chowder and putting both together! Alas a soup bowl made in heaven!
Oh yeah' a glass of Anchor Steam would be nice with it!

[travelish]

Hi Frankie,
can you also tell me how to make sourdough baguette??
thx
gee

[friscofrankie]

get a piece of 3 inch pipe cut it half length-wise...
I have been thinking of buying a double baguette form found one at a restaurant supply house up here. I actually think this will make it much easier to get a better crumb and oven spring. Biggest problem I have is after raising is transferring to the stone. Sourdough bread give much better crumb when the dough is slightly wetter than domestic yeast breads. most wild yeasts require more proofing time and do not work well with a second rise, as well.

SO. I am thinking if I proof in the baguette forms with the slightly moister dough I could skip the deflating process of transferring the formed loaf to the stone by skipping it! If I do some baguettes I will be sure to post a pic or two.

[DrAndy]

you are all talk FF

I expect to taste the real thing by December, no maggots please

you can kill the eggs by putting the flour in the freezer for a while

[peterpan]

Sour dough & true baguettes have differing characterics, Sour doughs will have a dense crumb structure, baguettes the opposite. They are highly aerated, thats why Good french bread should be made using a fork mixer, it pulls the dough out and folds it to incorporate as much air as possible. I make a sort of sourdough baguette but its really just a normal dough with a small amount of starter to give extended fermention, the ferment is made from raisins soaked for 4 days, I use the liquid from that, but it produces a very flavourful but quite dense crumb structure.
You will need a former to produce any baguette, I got some from UFM in Bangkok, probably the same as the ones you saw Frankie. Next time I am in OZ I will pick up some proper ones, that incorporate a teflon coated wire mesh.

[travelish]

mm like to taste those goodies, and I will be in Chiangmai 5th November.
Frankie are you living in A.muang??
ohh this thread remind me when I was at Fishermans Warf
กี

[friscofrankie]

you can kill the eggs by putting the flour in the freezer for a while

The bugs came from the locally bought rice. I'll be damned If I'm gonna eat dead rice-bug eggs I just tossed the flour was only 200 grams of rye flour I had in the brown paper bag Just bringing my back-up culture back up to full strength it bloomed for an hour then died, fed it again this afternoon and it is showing good activity.
I usualy have half a loaf after baking one and "testing" it you are welcome to come over and help me test a loaf when ever you get back. delicious stuff; tangy, crusty and chewy

[DrAndy]

you probably eat them all the time without realising it FF

looking forward to a test or two, come out to the fishing zone and have a beer with it

or I will try to find your place again! just have to remember the jail road

[friscofrankie]

You will need a former to produce any baguette, I got some from UFM in Bangkok, probably the same as the ones you saw Frankie. Next time I am in OZ I will pick up some proper ones, that incorporate a teflon coated wire mesh.

Think the ones I saw were locally made tell the truth. Looked like very long tin cans cut in half maybe 50 cm long visible solder joints, be interesting to see how it works out maybe oiled the dusted with corn meal for release. maybe just try it straight with no releasing agent. no stippling no teflon definitely no screen just a large bor double barrle shotgun with the top half cut off.

Sour dough & true baguettes have differing characterics,

Now to me a baguette is just a loaf shape but the bread usually made into baguettes is of a different nature. Soudough baguettes can have a lighter texture then free form doughs simply becasue the rise and cook inthe same form. We'll just have to see.

[travelish]

thx pals

[friscofrankie]

you probably eat them all the time without realising it FF

I'm sure I do but when I see there little hatchling crawlignoutta my dough Just puts me off. They were white and reminded me of the leeches you sometimes get when buying tubifex worms, Clown loaches used to love em and eat 'em up pronto. Alas; no fish tank, no loaches.


Fish tank, huh? ...

[stroller]

I assure you they die during baking.
Bit of protein in yer bread don't hurt.

[friscofrankie]

hell we already know you'll eat anything No way I'm ever gonna listen to you.

Actually they were so tiny and it was just the starter that was infected my wheat flour was fine Woulda only been a dozen or so cooked nto the loaf they just ugly little fuckers and they did remind me of those leeches. Most things die when you cook 'em I just find maggoty, leechy lookin beasties crawling in my dough unappealing. Given a choice I will opt for skipping a meal I know to contain such infestations. Just a peculiarity of mine.

I have intentionally eaten much larger bugs marinated in fish sauce and fried These guys were like a cross between a maggot and a leech.

They were in my sticky rice, my jasmine rice, rye flour and pasta. I've been after the ol' lady to store things after opening them in sealed containers. Now this a woman that saves her newspapers to sell at the recycler and counts every 25 satang coin as if it were gold she will not throw anything away. I made throw every damn thing out. She now uses sealed containers for all dry goods, once opened, and does not leave food out uncovered; ever.

[Jet Gorgon]

Gotta start storing in glass containers, FF. Even put them in the fridge. It's the only way.

[zipcode]

Just found this thread, and made me go out and buy some sourdough bread! Which is good since I am suffering from the flu.

I make special clam chowder at home, and serve it in bread bowls for the kids; we call it "Pirate's Treasure Hunt Chowder". A little story is told at the start of the meal (example: "Once upon a time, off the Honduran coast, lived Gordo Pepe, the meanest, fiercest, fattest pirate to sail the seas. His treasure was buried near Guanaja,....").

Treasure Hunt, because I put corn, shrimp, soy beans, pea pods, alphabet macaroni, and a few other things in it. Kids love it since it gives them a chance to find things (Everyone keeps track of how many shrimp, peapods, ... eaten), whoever eats the most gets to choose the post-dinner activity. I like it since kids eat well, learn their sums, and get good nutrition. Cleanup is also a breeze.

BTW, FriscoFrankie, do you recall the Laraburu (spelling?) bakery near 3rd and Clement? It was on my morning paper route in 70-71 for the S.F. Progress, a free Wed/Sat shopping paper. Every Wednesday morning, my reward for delivering the paper was a fresh round loaf, which served as my breakfast.

[travelish]

Ok I am using Singh water to make sourdough and I have not too much success with it: is this sterile? should sourduogh water BE sterile??
I dont think when they invented sourdough they had sterile water
but I think in most waters there are anti bactirial agents and they can kill sourdough of course so to all sourdough makers in Thailand:
which water do you use???

[stroller]

Boiled rain water.

The latest batch is coming on well, stole another idea off the grumpy yank who started this thread and used the leftover water from doing my potatoe dumplings, with some flour stirred in.

[stroller]

It was on my morning paper route in 70-71 for the S.F. Progress

Jeez, do you think the old git had his head clear enough to remember anything from that time, do you?

[friscofrankie]

BTW, FriscoFrankie, do you recall the Laraburu (spelling?) bakery near 3rd and Clement? It was on my morning paper route in 70-71 for the S.F. Progress, a free Wed/Sat shopping paper. Every Wednesday morning, my reward for delivering the paper was a fresh round loaf, which served as my breakfast.

There's this bar down at the end of third street (or is it off thrd street?) sat over a small marina and not too far from a commercial dry dock. Remember met some tough boys there was out with all the ggeks from work, Kinda blew their minds when I didn't just grn and shuffle off.
"Laraburu" when I speak it in my mind it sounds kinda familiar. But like stroller said...

BTW my re-juvenated starter is going strong. Brought a half kilo loaf to double in 3 hours but it still flattened out a bit in moving from proofing basket to stone. Gotta get me a peel. or start baking formed breads, Fuck that, going shopping for a peel this week, think I'm gonna have to have one made. bread has good crumb & a delicious sour flavor though... First loaf in weeks.

[zipcode]

Maybe next time I come over, I will bring some genuine San Francisco sourdough "mother"!

Wonder how much I can auction it for?

[friscofrankie]

The Culture I have here is quite sour and delicious. BUT if you can get ahold of some Santa Cruz Sourdough starter we might could talk

[buad hai]

I love sourdough bread and have kept starters here and there over the years. So, when FF started this thread I vowed to give it another shot once I had a decent kitchen going. Monday was the big day:


Here's how the starter looked after 24 hours.


Here's the first batch of dough mixed up with half the starter.


This is the dough after rising overnight.


I sifted some flour on to the countertop where I shaped the dough into a very wet ball.


I'm letting it rise in a colander lined with a floured towel.

I'll bake it in a few hours and post the exciting results later this week.

(Still no Internet at the new house....)

[zipcode]

I have that yearning again, but the stores are all closed

[buad hai]

Finished rising.


Ready for the oven. (Too much flower on that piece of cloth I used. Won't use any next time.)


Baking away.


Cooling.


Delicious.

[zipcode]

Fantastic loaf!

So, how did you eat it?

With salted butter?

Plain?

Drizzled with Balsamic vinegar and olive oil?

Dipped and dunked in Port? (My fave ! )