I am not new to baking bread but new to sourdough. This is Clint Yeastwood and things kind of got out control. I did not have a large not metallic bowl as my cook book suggested so I started with a plastic jar. Well…things got out of hand and I had to give Clint yeastwood 2 sons, the yeastie boys. I have no idea what to do now. The recipe said stir 3 times a day for about 7-10 days until fermented. Have I fucked this all up? I'm just using what I have available, no cheese cloth and plastic seemed to make things more bubbly so switched to parchment paper because that's all I have on hand.
by tmsaw
28 Comments
Cunt yeast?
I see now what the label actually says, but at a glance, the source of that yeast was pretty suspect
Not totally sure what’s going on, but it looks like you’re not discarding enough or you’re feeding amounts are just way too big for what you’ll need / that jar.
I do 50 starter then top with 50 g water 50 g flour, you could do less/more with 1:1 ratio
Hi. You do not need any whèe near that amount of starter. What you do need is a pretty constant culture temperature if 25 to 27°C or 76 to 82 °F.
Your starter is going to go through three phases of development that take between two and four weeks depending on conditions and flour used.
Phase one : is where you are at.
The initial flour water mix is 1:1 by weight. IMO, it is best to use strong white bread flour mixed with either whole wheat or rye, all organic unbleached. There will be a quite rapid false rise or fermentation as the bacteria battle for supremacy! Best not use the ‘discard’.
You do not need much starter. 15g of flour is ample. Reduce your starter each feed to 15g, after mixing thoroughly. Then feed 1:1:1, mix and scrape down inside of jar with a rubber spatula. Avoid using a fabric cloth to wipe they are prone to harbouring contaminants. Place a screw top lid on your jar, loosely.
Phase two: .
The starter goes flat. The bacteria are altering the acidity of the medium to suit their growth and development. The ‘good’ bacteria will win they like an acidic environment. So do the yeast strains. They will gradually wake up and start to develop, creating a less violent but more sustained rise. Daily feeds until the dough starts to rise again
Phase three:
Thus is where the yeast really begins to develop. They have to grow and mature before they can multiply and grow in number. Gradually, your starter will gain vigour and will double in volume more rapidly. Once it is doubling in under four hours, you are good to use it for baking.
You don’t need much starter. I keep just 45 grams in the fridge between bakes (approximately once per week). When I want to bake, I pull out the starter, let it warm, mix it thoroughly, and then feed it 1:1:1. I take out 120g for my levain, leaving me 15g to feed 1:1:1 again and put straight back in the fridge for the next bake.
Happy baking
LMAO the names are great
I read the label wrong for all 3 pics 🫣
Oh that says Clint
I know it’s Clint Yeastwood but in my heart it’s Cunt Yeastwoman ♥️
I laughed, I did. 🤣. Use the excess in a recipe. Good job overall. 👍🏿
Oh…. “Clint”! I was about to say “I didn’t know yeast had personalities”.
Plugging r/sourdough too
Is this how you put a love spell in a loaf of bread
I hope Clint turns out strong
Admit it, you left that label as-is so you could laugh when we read it wrong, didn’t you? 😆
r/keming
CUNT YEASTWOOD
Has anyone made bread with their own yeast?
Read it as “cunt yeast” and thought “okay slay.” Thought about what cunt yeast could be and got scared. Glad its Clint yeast.
Cunt Yeastwood is the best name for a started that I’ve ever heard in my life. I know that’s not what it says, but I do not care. That what is says to me.
Did you add your own yeast?
How are we sliding past the fact that the sons are the yeastie boys? Is one of them AP-Rock?
Use a bigger container. My preference is 3x the volume of my starter right after feeding. It has never tried to escape the container.
I hope it said Clint, but then I doubted myself and then I confirmed. Indeed it’s named Clint.
Not sure a biological human fluid yeast would be wise. It can turn topic and stank.
I didn’t read “CLINT” 😂😂😂😂😂
I AM SO GLAD I REREAD THAT SEVERAL TIMES
Okay but why are there three? What’s happening with the plastic bag? And what’s in it in photo 2?
Can you give us a step by step on what you’ve been doing?
My god; I scrolled too fast and thought your label read “cunt yeast”