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Diver Baker

@diverbaker

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A Scuba Diver since 1986, took a standard yeasted bread class in August 2017, a month later started my Self taught Sourdough journey and got hooked

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And the lovely gift has arrived 😊😊 The new 300% @billie4olive aliquot tube for extended fermentation testing 👌🏽👌🏽 an idea that came up a few months ago is now a real product…. Lovely packaging and super quality materials 👌🏽👌🏽 Now I have “The Three Musketeers” plus one😊; 100, 150 & 300 % tubes.
Using it for a Brioche dough shows how much the rise can reach 💪🏼😉
Thank you again @billie4olive for this and I look forward to many experiments ahead 🤲🏼🎩 by @diverbaker

This is the work of a master artisan. My sourdough godfather @diverbaker gave me these loaves after our sourdough bread baking workshop together. The next morning, I woke up and had to stop and stare at the way the light was hitting all the textures and details of his work. Every crumb has its unique character, color and flavor. Thank you for making me appreciate bread. 🙏🏽

#sourdough #bread by @diverbaker

STRAIGHT TO THE POINT by @diverbaker

by @diverbaker

Following up to my yesterday’s post and my very strong resentment of the word “discard”, I just can’t comprehend why there are so many Bakers out there, with hundreds of thousands of followers, that still tell people to follow such senseless starter maintenance methods 🙄🙄.
Here are the baked products I did with my 9 day unfed, refrigerated starter, with some basic managment.
A soft enriched loaf with some aromatic orange paste (pic 1 & 2) and the rest are large country loafs, 2 types, plain and with some smoked paprika, baked in my @moffat_anz E32D4 “Beast”….. Quite acceptable I would say..
ZERO WASTE…ZERO DISCARD FOR THE N th time 🙄🙄😅
#turbofanoven by @diverbaker

Yet another post, demolishing the senseless word “discard” and “feeding 2-3 times” everyday and “feed 2-3 times” after having your starter in the fridge bla bla bla… Absolute nonsense….
Here is my starter “Longimanus” 🦈 which I keep at around 150-155 gms, usualy fed at 1 : 8 : 7, left to reach about 3 X then put in the fridge till needed. In this post I am demonstrating what it did after a holiday I took. It was last fed on the 24th of June (pic 1), grew to 3 X then into the fridge it went. On the 3rd of July (pics 2 & 3), 9 days later, I took it out, then portioned it as follows;
(Pics in 4,5,6,7,8 & 9)
-140 grams were taken to make a dough, directly using it “without feeding 2-3 times first 🙄”
-3 grams were taken on 2 jars to build an overnight levain (2 x 300 grams each built at a ratio of 1 : 50 : 50) to use in a larger batch of dough the next day.
-The last 5 grams were re-fed at 1 : 16 : 14 to replenish “Longimanus”
Now see them the morning after (pic 10) only 10 hours later 💪🏼💪🏼💪🏼 , “Longimanus” 🦈 went back to the fridge and the 2 jars of levain were used in a new dough, after a total of 12 hours showing a very bubbly and active nature (pics 11 & 12)
In my next post, I will show the results so stay tuned…
ZERO WASTE… ZERO DISCARD… by @diverbaker

These were baked 11 days ago to take with and share with friends on a needed break.. As usual in my @moffat_anz E32D4 “Beast”..
#turbofanoven by @diverbaker

What the @billie4olive “The Three Musketeers”, in my previous post, helped me do… Baked as usual in my @moffat_anz E32D4 “Beast” 😊
#turbofanovens by @diverbaker

The “Three Musketeers” by @billie4olive 😂😂😂 by @diverbaker

Following up to my previous post where I demonstrated again how the word “discard” it total nonsense, yesterday morning, I took the usual 140 ish grams out of my “Longimanus”🦈 leaving about 10 and also took most of it’s ferrocious offspring 😅 leaving a smear less than 1 gram, put them back in the fridge as is and used that 280 ish gram to make 2 soft loafs using each in an identical dough undergoing identical parameters. Here they are after baking & the only difference is I tested pushing one of them a wee bit longer in the final proof. The dough sizing allows me to make a tiny tasting bun of each 😊. I think the results clearly show what I meant in my previous posts..
This morning, both jars were taken out of the fridge and fed; one at 1 : 7.8 : 6.7 as usual and the other at 1 : 78 : 67, they then both went back into the fridge after growth.
They will be used tomorrow to make a new batch of dough that I am testing..
ZERO WASTE…ZERO DISCARD…. by @diverbaker

Following up on my previous post on how I demonstrated , in my humble opinion, and using my method of starter maintenance which I know is similarily used too by many sensible bakers out there, and how I find the word “discard” a totaly senseless term and approach. Well here again is even more proof….
The jar on the left is where “Longimanus” 🦈 lives and I keep at about 150-155 gms being fed at 10 : 78 : 67 grams. It reached 3X in 7.5 hours 🦈💪🏼 and into the fridge it went till needed.
On the right is the other jar where I previously demonstrated using smears of 1 gram or less, fed at high ratios and how it grew to a very active starter/levain.. Today I used less than 1 gram and fed it at a 1 : 78 : 67 …… yes… you read it right 😊 . At a warm RT of 27-30 C look at how it behaved, reached 2X in 11.5 hours then 3X in 14 hours and full of life 💪🏼💪🏼.
Then into the fridge as well it went till needed..
My fridge is in the 0-4 C so I know they will go to sleep well..
ZERO WASTE… ZERO DISCARD…
@rainuyoung another high ratio test to demonstrate yet more possibilities….
Would appreciate your thoughts on these tests @the_sourdough_journey 🍻 by @diverbaker

Further proof of the ZERO WASTE.. ZERO DISCARD.. method I have been using for the last 6+ years.
I keep my starter “Longimanus” 🦈 at 150 ish grams, I feed it 1 : 7.8 : 6.7, let it grow to 3X then into the fridge it goes. When I want to make dough, I either take 140 grams and use it straight as is in a small dough, or build a larger levain with it if making a larger batch, or take a bit and build a levain of medium size according to a feed ratio that fits my schedule.
Sometimes, I also refrigerate this newly built levain after growth and use the next day, either straight as is cold or let it warm up a bit before adding to my dough.

I DO NOT:
-Keep the starter at RT and feed 2-3 times a day 🙄
-If refrigerated, then re-feed 2-3 times at RT then use 🙄
-Discard loads of it along the way in both the above methods 🙄🙄🙄. Or just dump in pancakes or muffins 🙄🙄🙄.

Here is further demonstration of how it behaves using very high feed ratios as @rainuyoung does which really intrigued me 😅.
-First test was using 1 (One) gram, fed at 1 : 45 : 45 and here it is after 15 hours (pics 1,2&3); “Longimanus” 🦈 was re-fed too after taking from it to make a “Caterpillar” loaf.
-Second test was again using 1 (One) gram, fed at 1 : 50 : 43 and it went to 3X after 12.5 hours (pics 4,5 & 6)
-Third test was using a measly 0.6 (Zero point Six) grams and fed at 1 : 58 : 58 and it reached almost 3X after 14 hours (pics 7,8,9 & 10)
The first 2 tests were then used in making dough and the 3rd will be used tomorrow in a new batch.

And there are still so many bakers out there, with hundreds of thousands of followers, that advocate the wastefull methods mentioned in my opening paragraphs !!!! What can I say 🙄🙄🙄🙄. Hopefully one day they will see the “light” 😂😂😂
ZERO WASTE… ZERO DISCARD…. by @diverbaker