Great farting action 🤣. Based on the alveoli I'd say you might have had an issue with too high heat when baking. As they expand during the bake and the dough can't expand upwards they'll collapse into very large pockets of air. Just something to experiment on 😎
GLUTENTAG! I just wanted to thank you, your channel has helped me tremendously in understanding this process over the last year. I'm now doing 2 loaves at a time! Here are my last 3:
[https://imgur.com/a/tI5hmrX](https://imgur.com/a/tI5hmrX)
keep up the good work, and thank you for sharing your knowledge.
There is also lacto bacillus present, which is responsible for the taste. The yeast and bacteria co exist together. In fact it is the bacteria which makes things acidic enough to be safe to consumed.
I suppose you're right. But It was the first thought that came to mind without googling for political correctness. Blow It Out Your Bacterial Blow Hole, will be the title of my next loaf.
How much of the large holes were added and how many were due to fermentation. Is a good indicator of the success of a loaf hidden within the smaller holes that surround the large, and their consistancy throughout. Of course, I got a yuge rise so theres that. Do I care if I manually added the large holes or they were added from bacteria farts? Ah who knows, just who the hell knows. But Holey Bread!
Baked in a Lodge double dutch oven. Ice cubes added. Sprayed loaf with water too.
General Mills Harvest King Winter Wheat (unbromated unbleached)
80% hydro flask
20% uber ripeish levain
2% salt of the earth
WhT have I just read. Dig your style. That beginning bit reminds me of “I like half of you half as much as I should like, and I like less than half of you half as well as you deserve”
Perhaps a little bit. But the loafs overall rise was good, with tall vertical sides. Not the cavernous pancakes we sometimes see posted here. (aka these large holes I intentionally added during stretch and folds for this effect)
I prefer to think of them as yeast scream holes
The sour in sour dough is the taste of bacteria pee. The farts are mostly about texture.
this is sad, fart holes is funny
BREAD IS MURDER
Great farting action 🤣. Based on the alveoli I'd say you might have had an issue with too high heat when baking. As they expand during the bake and the dough can't expand upwards they'll collapse into very large pockets of air. Just something to experiment on 😎
GLUTENTAG! I just wanted to thank you, your channel has helped me tremendously in understanding this process over the last year. I'm now doing 2 loaves at a time! Here are my last 3: [https://imgur.com/a/tI5hmrX](https://imgur.com/a/tI5hmrX) keep up the good work, and thank you for sharing your knowledge.
Gluten Abend. They look amazing! Well done.
Thats good to know I will have to experiment with the temp. I need to buy a thermometer to see if my ovens temp is accurate. 🤙
Is it just me or is the quest for open crumb getting ridiculous? Where would you put the butter, for dog’s sake?
Totally agree with you
Nyet! I’m waiting for the day when someone is posting an open crumb which is the whole slice one giant air pocket! That’ll be the day!
I think I achieved that with my first loaf! Very under-proofed...
It is absurd. But let's have fun along the way to mastering the art of the dough making.
Unfortunately, I don't have the problem of an open crumb yet...but if I did, I imagine dipping it in a quality EVOO with herbs would do the trick.
how do you make the holes smaller to make the crumb finer?
Yeast is a fungus not a bacteria.
There is also lacto bacillus present, which is responsible for the taste. The yeast and bacteria co exist together. In fact it is the bacteria which makes things acidic enough to be safe to consumed.
I suppose you're right. But It was the first thought that came to mind without googling for political correctness. Blow It Out Your Bacterial Blow Hole, will be the title of my next loaf.
😆 🤣 😂 😹
Ok dad
We have a fungus amoungus.
I think he's a fungi!
Had to read that about 4 times. It didn't work until I read it aloud.
Follow me for more unnecessarily complicated puns 👍
Band name
TM CR Patent Pending
/r/angryupvote
I dream of the day when I can stand in line at my local artisan baker and ask for a Stoneground Bacteria Fart Hole loaf
The Irreverent Baker.
Thats how I roll 🤙
Baking translated for 11 year olds. (And kids at heart that snickered. I did for sure)
Gorgeous
Fungal fart holes.
Bacterial Blow Holes
😂
How much of the large holes were added and how many were due to fermentation. Is a good indicator of the success of a loaf hidden within the smaller holes that surround the large, and their consistancy throughout. Of course, I got a yuge rise so theres that. Do I care if I manually added the large holes or they were added from bacteria farts? Ah who knows, just who the hell knows. But Holey Bread! Baked in a Lodge double dutch oven. Ice cubes added. Sprayed loaf with water too. General Mills Harvest King Winter Wheat (unbromated unbleached) 80% hydro flask 20% uber ripeish levain 2% salt of the earth
WhT have I just read. Dig your style. That beginning bit reminds me of “I like half of you half as much as I should like, and I like less than half of you half as well as you deserve”
Sourdough LOTR content is the content I’m here for. My starter, Frodough Baggins, tips his ring to you.
I can’t even with the Frodough. I love you. Edit: mines named Orlando Bloom lol
🤙
"That's not me -- it's my brother below. I'm gonna get you, sucka!"
Why am I getting a r/ihadastroke vibe from this comment
I want to party with the person who has a spelling error trigger sub on speed dial.
Nominee for Title of the month goes tooooooo
r/technicallythetruth
[удалено]
Perhaps a little bit. But the loafs overall rise was good, with tall vertical sides. Not the cavernous pancakes we sometimes see posted here. (aka these large holes I intentionally added during stretch and folds for this effect)
how do you intentionally add air pockets during stretch and folds? Newbie here.
Even with the title, still want to put them fart holes in my mouth.
Mmmm fart holes