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.

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.

Yarp

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 Bread

I made a couple loaves of bread a couple weeks ago, based on a recipe in this book Sarah asked for, Josie Baker Bread. It was good, but actually not as good as when Sarah makes bread out of the book. Mine was not mixed uniformly (the two types of flour were a little noticeable in the end product), and it was saltier than it should have been. When Sarah makes bread from these recipes, it comes out amazing. Like, I’ve eaten half a loaf immediately and only stopped because sense eventually creeped into my head again. It’s great bread.

I’ve always been interested in the raise-your-own-yeast thing. Whether for bread, beer, or whiskey, yeast is the magical ingredient that invents flavors and alcohol and texture out of biological process and chemistry alone. That’s pretty awesome.

So, my goal by reading this guy’s book was to make good sourdough. Besides being interested in growing yeast, I also love sourdough. Like, strong sourdough. When you move around frequently, it’s not easy to keep finding a good sourdough source. Trader Joe’s is pretty great though…

Anyway, I’m making sourdough in this post.

I started a starter a couple weeks ago. Basically, mix 1/2 cup whole wheat flour (all flour here is King Arthur brand) and 1/2 cup cool water together in a jar with lid askew on your counter. Let it sit. Every two days throw out all but about 1 Tbsp, then mix in that same flour and water. After a day we had bacterial and yeast growth, evidenced by the growth of the mix. After a week the mix stopped smelling like fart fruit. A little longer and it smelled like yeast-y acetone.

3 May, 0600: fed the starter in anticipation of doing pre-ferment this night.

1930: setup bread pre-ferment based on book’s first sourdough recipe.

4 May, 0800: mixed dough first step, using bread flour. The pre-ferment was acetone-smelling, which may mean I let it sit too long, and the yeast consumed all the food. Maybe this is fine though, and will produce a particularly strong sourdough. I was careful about mixing well, for uniformity. Also, I measured salt fairly carefully. Salt was just Morton’s iodized, though, we’re out of sea salt. We gotta get more sea salt from Costco.

0845: did the dough folding technique. Will do four more times or so, at 30 minute increments. Dough smelled good this first time.

1015: did fourth and last folding. Now will let it sit for several hours doing bulk rise. In the meantime we’re going to walk the dog, then go hiking near DC.

1530: put it in the bread pan!

2010: put it in the oven… It’s not as risen as it should be. I think I missed the peak of rising and it fell while we were out.

2110: it wasn’t as risen as it should be. The result was a little too dense, but still good. The sour-ness was not quite where I wanted it, but pretty good still…

I think next time I need to watch the rises and catch them at the peak. Still tasty bread.