Jerky and Sourdough

2120: pre-ferment done, by weight, except 2 Tbsp starter (40g).

For the jerky marinade, I followed the original foodie recipe but skipped the brown sugar (we were out), and subbed coconut aminos for soy sauce, left out liquid smoke, used regular paprika, and added slightly more cayenne then called for. I sliced the 2.5 lbs of top round with the grain mostly.

9:50: meat is in marinade.

0815, next day: I added the remainder of an old packet of regular yeast to the sourdough, about 5g. Then the rest of the ingredients.

Just Put the Ingredients In

1115: sourdough has already expanded so much, it’s time for the pan.

Ready for the Pan
All Done!

This is great! So nice and big. It is significantly less sourdough tasting, though. That’s a big down side. Next time I should try only a gram of the industrial yeast.

1040, next day: that was a long marinade period, but the jerky is on the smoker now at 175.

1450: all done! Best jerky yet, Sarah says.

Even More Sourdough

We’re gonna try even more starter this time. I want to fill the large bread pans.

2200, night before: made pre-ferment. Used about 4 Tbsp starter, which was 100 g. Used 210 g flour and 240 g water to make two loaves.

0830: all ingredients in.

1030: starting bulk rise.

Bulk Rise Done

1700: finished bulk rise, in the pans now.

Starting to Rise in the Pans

2300: forgot to bake it today, oops ☺️ In the fridge now.

Ready to Bake

0730, next day: out of the fridge to warm up a bit.

1000: in the oven finally.

Ready to Eat!

1040: seems to have come out about right… Taste will tell…

Pretty great! Nicely fluffy, not filling the bread pans but still nice. A bit too sour maybe, actually. I think that’s from the extra rise time.

More Sourdough

I eat lots of bread. I eat lots of smoked meat, too, but unfortunately we need to eat all the stuff in the freezer now. It’s no time to make more smoked meat. But sourdough? That’ll be eaten in a week.

This time I used 1.5 Tbsp starter instead of 1, hoping to get more rise in the dough for the same about of sit time.

0930: finished kneading. Last night I did the pre-ferment, and earlier this morning I mixed in the rest of the ingredients.

Before Rising

1400: the bulk rise seems sufficient, now to let it sit in the bread pan for a few hours.

After Bulk Rise

2000: started it baking!

The result is probably a little lighter and larger than in the past. So, even better. I should use even more starter next time, 2 Tbsp, or maybe 1 Tbsp with some standard yeast.

Sourdough Part Trace

Time to make more sourdough! One week later, the last loaf is gone. It was great, so I’m going to try to do that again. Even though the dough was a bit too fluid for me, the result was great, so I’m going to measure with the weights again.

Evening, 17 May: did the pre-ferment.

All In

0810, 18 May: things are smelling great! I put the rest of the ingredients together and mixed them up. Got all measurements very close.

Ready to Start Bulk Rise

1040: Finished kneading.

Risen Enough

1530: Finished bulk rise, it’s between 1.5 and double the original size, I’d say. When putting it into the pan, it’s definitely more sticky and less solid that previous breads except the last one, which turned out so well. Should bake around 1930.

Starting to Rise in Pan
Ready to Bake

1900: it’s ready, let’s do this!

1940: Dis bread.


This loaf is fantastic. The density is great, although even lighter would be amazing. The flavor is just awesome. I’ll have to see how far I can push the rise next time…

Sourdough Part Doughs

Gonna try to make it lighter this time by catching it at peak rise.

1900, 10 May: made pre-ferment. Measured by weight, which resulted in less ingredients by volume than he recommends.

0945, 11 May: added rest of flour and ingredients.

1145: finished stretching/folding.

1700: it still hasn’t risen as much as I’d hope for. It’s certainly risen, but it’s taking its time.

1900: the book recommends letting it increase by 50% by volume. Has this increased in volume by 50%? Maybe. Hard to say. Based on height compared to splatter in the bowl, I’d guess that it has. Time for the next step.

Has This Risen Enough?
In Da Pan – For Final Rise

It’s kindof a wet mess tonight. It has been moister than last time at each stretching, and now it’s quite sticky. It really didn’t take shaping. If I had any experience making bread, I would’ve added more flour I think. It just doesn’t seem like the right consistency, but I’m gonna let it go this time and see what I get.

And I got a taste of the dough – quite sour too! At least that’s right.

No time to final rise and bake tonight, anymore, will have to let it sit in the fridge until tomorrow.

Late afternoon, 12 May: took the bread out of the fridge, let it warm up, then baked it.

It has clearly risen a bit more

The dough still seemed too wet this afternoon, but everything seems to have baked well.

The result is… Pretty great! Nicely sour I think, light enough as shown by the great looking hole distribution in there… I really don’t have any negatives right now.