Brisket! Sourdough!

15.5 pound brisket, $3.78 per pound, Sam’s in Idaho Falls, 4 Tbsp salt, 4 Tbsp pepper, 2 Tbsp garlic powder. Gonna put them on at 225℉ to start.

1810, 9 Nov: brisket on the smoker.

1830: sourdough is fermenting.

2200: flat is at 160℉, point at 142℉.

0210, 10 Nov: flat is 166℉, point 164℉. Crutched it!

0730: flat is 186℉, point 187℉. Turned temperature up to 250℉.

0845: put the rest of the ingredients in the bread. I’ve continued doing the 1 tsp regular yeast along with the sourdough starter, and doubling sourdough starter over the Josie Baker recommendation.

0930: flat is 201℉, point 200℉. Almost there!

1000: both are at 202℉. Just one degree more!

1045: sourdough starting bulk rise.

1110: brisket at 203℉. Taking it off.

Cleaned up, sliced up, gotta cool a bit…

1400: sourdough in the pan for final rise.

1712: sourdough in the oven.

Now brisket sandwiches will be almost from scratch… Everything except cheese and BBQ sauce

Sir Sour

Time to make sourdough again! The starter has been going for a couple weeks, but during that time it never adopted the stinkiness I associated with the early starter stages last time. It does seem to grow after feeding, it produces some alcohol on top… It’s probably doing it’s thing enough to make some bread, so it’s time to try that out.

I was trying to diagnose the difference between the starter this time and last, and the best I can come up with is that the whole wheat flour is pretty old this time. It’s only a couple months away from it’s best-by date, so it has been sitting on the shelf for almost a year. I think in that time the natural yeasts and bacteria in the flour maybe mostly died. This, the harder time starting out. If this loaf is sour and good, perhaps this is really the better situation. Maybe the yeast just went into suspension, and the bacteria died, for instance, letting me skip the “stinky gym socks” state of starter. I don’t know.

Anyway, I started the fermentation last night and things smelled great (a little stinky a little yeasty) this morning, so it seems like the dough is on track. I did my cheater, adding 1 tsp regular yeast in with the other dough ingredients this morning.

The bulk rise finished around 1300 today, and the loaf is quite large. Bread is very forgiving! This will almost certainly be delicious awesome bread regardless of the specifics. Now – will it be the perfect tasting sourdough loaves I was making before? Who knows. It helps that I am pretty easy to please I guess.

Starting final rise

Looking good @1600! The cheater yeast really increases volume.

Final rise complete, about to go in the oven

It’s pretty good! Sour enough… I guess the starter works.

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!
Sliced

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.