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I just put a loaf of #sourdough bread that I've been working on all day in the oven. Just realized that I forgot the salt.

I've made this mistake once before. It'll still be edible, but damn it makes me angry with myself.

#sourdough
in reply to Jonathan Lamothe

Jonathan Lamothe
Jonathan Lamothe
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Well, the final result looks good, at least.
in reply to Jonathan Lamothe

Jonathan Lamothe
Jonathan Lamothe
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Were it not for the mistake, this might've been the best loaf I've made so far. The starter really seems to be maturing well.
a loaf of freshly baked sourdough sitting on parchment paper on the kitchen counter
in reply to Jonathan Lamothe

Steven
Steven
• •
I do that - I’ve taken to weighing out the salt at the same time as the other ingredients and putting it in cup on top of the bowl while the flour autolyses. That means I HAVE to move it before kneading. That _generally_ works…
Mixing bowl with lid and small cup of salt on top as a reminder.

I love making (and subsequently eating) #sourdough bread, but it takes so long to make.
#sourdough
in reply to Justin To #НетВойне

Jonathan Lamothe
Jonathan Lamothe
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@Justin To #НетВойне Fortunately, most of the time it takes is just waiting on it to proof, so it doesn't prevent me from doing other things in the meantime.
@Justin To #НетВойне
in reply to Jonathan Lamothe

Justin To #НетВойне
Justin To #НетВойне
• •
Sometimes I just want bread now, and I can't convince my starter to be quick enough. At least the process doesn't take that much physical effort.
in reply to Justin To #НетВойне

Jonathan Lamothe
Jonathan Lamothe
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@Justin To #НетВойне The worst part is how quickly it spoils, so I can't just make a whole bunch at once.
@Justin To #НетВойне
in reply to Jonathan Lamothe

Justin To #НетВойне
Justin To #НетВойне
• •
I really wish I could just make it on a daily basis, which would be super satisfying and the right timing for everything.
in reply to Jonathan Lamothe

Mark Connolly 🍻 🚴🏼‍♀️ (he, him, his)
Mark Connolly 🍻 🚴🏼‍♀️ (he, him, his)
• •

@justinto This one is essentially what I do, but I also add in grated cheese both into the batter and on top of the batter once it’s in the loaf pan. But the cheese isn’t needed.

kingarthurbaking.com/recipes/c…


Classic Beer Bread

This classic beer bread recipe, with its four simple ingredients, requires nothing more than a bowl, spoon, pan, and oven in the way of tools.
King Arthur Baking
@Justin To #НетВойне

Whoops!

Accidentally left my #sourdough starter unattended for just shy of 48 hours. I had intended to refrigerate it.

It got a bit runny and had a bit of a vinegar-ey smell to it but no mould, so I think it's salvagable. Just fed it and we'll see how it fares.

#sourdough
in reply to Jonathan Lamothe

Justin Stach
Justin Stach
• •

It’ll be fine, I leave mine weeks without feeding sometimes.

Treat it mean, keep it keen.

in reply to Jonathan Lamothe

sour.dough.hk
sour.dough.hk
• •
the acidity will keep mould away. Worst case is that the starter will get weak(not enough too eat) and very sour. A good feeding sequence should be the solution

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