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Food Thread 01/06/2020 (Mon) 13:45:57 Id:070a1a No. 3
Food Thread

Pic related is what I've been growing since the start of the new year. Sourdough starter, from scratch. Currently on day 4, been getting a lot of bubbles, finally seeing some rise. I made oatmeal raisin cookies, snickerdoodles, and an angel food cake for Christmas, next on the list for 2020 is artisan bread.

>muh carbs
>t. hyperborean-antediluvian-paleo-archeo-carnivore

Baking is a time-honored European tradition, cunt. Post how you're keeping traditions alive and eating good at the same time ITT.
We are going to beat you to death
>>5
Top quality post, friend (friends?); welcome aboard. I can clearly see you're well acquainted with the rules. Are you getting enough vitamin D?
>>5
& eat you.
>>6
He gets alot more than me, I'm sure :^)
I feel like the keto diet sounds like a bad idea to me, is it actually a good diet?
>>8
>I feel like the keto diet sounds like a bad idea to me, is it actually a good diet?

No, I wouldn't say that it, or any other trendy diet is a good diet. It never did anything for me and from what I've seen, the keto "success stories" tend to consist of sedentary niggercattle who go from a high-fructose corn syrup and hotpockets diet in excess, to eating a bunch of meat and cheese in normal proportions.

The least-mentioned but biggest drawback to keto, and to any radical or esoteric diet, is the inherently anti-social nature of it. Have you ever seen those vegetarian jokes? Where some hipster douche goes to a barbeque or Christmas dinner and he's being a bitch because he can't eat anything? Or the cunt asking if her pizza is gluton-free? That's you now. Enjoy being white, around other whites, and not being able to eat grains, beer, root vegetables, or wine, or fucking anything besides fatty meat. Unless you're some kind of walrus-eating snow-abbo, none of your ancestors were "on keto" and yet, here you are today.

Resist the temptation to run to a fad diet as an easy way out to whatever health or fitness problem you may be facing. Which, by the way, you have neglected to mention. Why are you considering a keto diet in the first place?
Update on the bread making. I was not able to bake any bread this weekend as I had hoped. My starter seems to have peaked around day 5 or so, with lots of bubbles, and about a 30% rise. After that it's been all downhill; no rise, few bubbles, and no real smell besides wet dough. I had done my research and had been following the generally-accepted method as best as I could, except that I broke one of the rules; I changed the flour brand halfway through. I had gone through all of my flour and had to purchase more. The store near me didn't carry that, so I ended up buying another. Long story short, it seemed about dead so I threw out about 90% of it and basically started over with the same flour as the first time, plus bottled water instead of municipal. This was two days ago. Today, I have a decent amount of bubbles and a distinct alcohol-like smell coming from the jars. Wish me luck.

That's my story. Post what you fags have going on in your kitchens.
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Starter update. I've stopped counting days so I can't tell you which this is. The first two photos are from yesterday, the third is today. The top of the tape indicates the level of the starter in the jar immediately after feeding. As you can see, I am still not getting the ~50% rise that an active starter supposedly gives. However, the alcohol smell is greatly diminished. I believe this is in part due to my reducing the amount of water I mix in. Two things are setting me back; the cold temperatures in my house while I'm at work, and not being able to feed on the recommended 12 hour schedule due to my work. Hanging in there.
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>>12 Update on the breadmaking. I had gotten the sourdough starter to the point where it would eventually rise about 40% and passed the so-called "float test," where the consistency of the starter is airy enough that when scooped out and drizzled into water, it floats on the surface like funnel cake batter in oil. I had believed at this point that I would be able to bake a loaf or two, provided that I let the dough rise for a sufficient amount of time. I followed a recipe I found online, which gave me dough for two loaves that I felt would do well in my small oven. I mixed the dough per the instructions and ended up with a very nice, gluten-y, elastic dough. I let it rise both refrigerated and at room temperature for a total of about 30 hours. However, as my pictures show, the results were less than spectacular, and less than edible. The first loaf was baked on a sheet of baking paper after shaping the dough into a flattened ball shape and scoring the top, "artisan" style. Either due to my scores not being deep enough, or the fact that the oven is hotter at the top, the surface of the dough baked hard very quickly, trapping gas underneath it and causing it to balloon up. This caused the dough beneath it to be insulated from the heat of the oven from the top and sides. As you can see from the photographs, the top is a thin, crispy sheet while the inside is dense, wet, and doughy. A total failure. The second loaf was baked in a metal pan, as I hoped that would prevent the mishaps of the first loaf by allowing more heat in through the side walls and exposing less of the dough to direct heat from above. I let it bake as long as I dared without charring the whole thing, but again, as you can see, while cooked through this time, the consistency and feel was that of a masonry brick. It is obvious that I am not getting the required rise to bake a proper sourdough loaf. The starter is currently on life support in the refrigerator, getting a feeding once a week to keep it alive while I formulate a strategy to getting it working properly. Everything was not all failures, however. I did manage to make a nice cheesecake the other week, which I cut into fours and froze to take out and enjoy a piece every now and then.
>>78 great cheesecake, would you share a recipe with us? what recipe did you use for the breadmaking though? it looks a little too wet even in the first picture. after it has risen a little the dough shall be a little sticky but able to be shaped well. i suggest you try using the loaf pan and let the dough rise inside it for 30min-1hr before baking. before putting it in the oven cover the top with tinfoil (so it bakes evenly without the top getting dark too fast). good luck anon
>>80 Thanks. The cheesecake was actually baked with foil over the top, as it started to give a caramelized, burnt-sugar smell fairly into the bake. Unfortunately, I am not able to find the recipe right now, as I looked one up on my phone while in the supermarket. Spotting cheesecake for sale there inspired me to try it myself, and so I went with one that that I thought would fit the round pan I had on hand, which it did. You are correct about having too much liquid in my dough. I'm fairly certain that I followed this recipe: https://www.theclevercarrot.com/2014/01/sourdough-bread-a-beginners-guide/ though it may not be, as the one I used mentioned keeping a small bowl of water nearby to wet your hands to prevent sticking, where this one claims to be "low-hydration" and inherently not sticky. I must have had a private tab open because I have no dough recipes in my browser history, only a bunch of reading on starter. If you have had success with a particular recipe, please let me know. Having done more reading since then, including your post, I believe my recipe had too much water, despite weighing the ingredients (runny starter?), and also the starter not being active enough. As I am fairly busy these days as well so I am keeping the starter alive until the weather warms up, then I will try again.
>>87 my schedule is fairly busy as well this time of year, so i'll report with the exact recipes I tried later on. this one vid sums up the breadmaking pretty well though https://www.youtube.com/watch?v=jJpIzr2sCDE. vids also provide you with the knowledge of how the dough shall look in various phases, which can be a guide to add more/less of ingredients to achieve the same look. i've been thinking if it would be useful, to make a separate board for breadmaking or baking/cooking in general, what do you think?
>>90 I think it's great, you can make money off this artisan bread, it's rare. Please consider it. I remember splurging on real sour dough bread back when i lived in the city there's really nothing like it then all the sudden they stopped selling it, no sourdough bread anymore. I remember how pissed i was.

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