[junon]

I thought this was going to be yet another javascript frontend framework with yet another less than descriptive name, but lo and behold this is actually about sourdough. Neat!

EDIT: Appears the author has one for Pizza Dough[0]. Gotta try that one out as it's more applicable to me than sourdough.

[0] https://github.com/hendricius/pizza-dough

[HeckFeck]

sourdough.js was initially appreciated for being an airy-light framework, but as it rose to a great height many security holes were spotted under the crust; it wasn't quite ready for the daily crunch of production.

The dev team tried to butter over these concerns, but it wasn't enough. It was forgotten and the codebase is mostly stale now.

[junon]

Devs too to long to cook up new features which left a sour taste in my mouth tbh.

[langfan]

I think it's more likely that you feel bad you didn't invent it yourself, so sour grapes.

[ericghildyal]

Don't worry, it looks to be on the rise, there will be more features baked in before you know it!

[ajot]

They made an ACID DB too

[majikandy]

Clever. Time to use Rusk. Oh no that’s Rust isn’t it.

[hendricius]

Just posting this here too, my pizza calculator could be interesting too: https://pizza-calculator.the-bread-code.io/. It's part of the repo as well.

[garfieldnate]

The pizza repo is for Neapolitan style. There's another style, I don't know what it's called, where the crust is flaky and buttery (but not layered like phyllo dough). I was very surprised to find here in Germany that Pizza Hut uses this type of crust, as IIRC it doesn't in the US, and this type of crust is relatively rare. I had a friend who could make it once, but the friendship and the recipe are lost to time now... If anyone knows how to make German Pizza Hut-style dough, please tell :)

More generally, I would love a recommendation on any text that can explain how to design grain dough-based products from first scientific principles. Using just wheat we get noodles, a huge assortment of breads and crusts, pastries, crackers, etc. And then there's also barley and buckwheat and corn and hundreds more.

[b33j0r]

I was hoping it would be isomorphic. I could just like make the recipe, and weigh out the ingredients… and then some geek browser would do the work.

Disappointed, but I’ll have to learn to adapt! My hydration levels were way too low the last time I tried. (Any joke you find in there is probably true about my experiences haha).

[projektfu]

I was wondering the same thing, and if there was some way that you needed to hand bits of the framework to other people to enable them to use it.

[xipho]

The present work is a merger of that effort he claims.

[hendricius]

The current repo combines most of my experience from the past years into one single framework that you can use as basis for other recipes.

[Yeroc]

Is there any plan to introduce some simplifications to the processes using things like a bread machine to handle automating the rise and kneading of the bread doughs?

[soperj]

As someone who bakes bread and other doughy items weekly and has for over a decade, bread machines are more work than making by hand and make bread that sucks. If you use less yeast, and let it slow rise there's no kneeding involved and it tastes way better.

[hendricius]

Agreed! Bread machines don't make sense. You can make a very simple dough in 1 minute of work. I recommend 500g whole rye or wheat, 400g water, 100g sourdough starter, 20g salt. Mix all with a spatula for 1 minute until no chunks of flour are left. Put into greased loaf pan. Wait until roughly doubled in size. Bake in the oven at 200°C until core temperature is 92°C.

[soperj]

I do 1.5 cups of water, 3 cups of flour, sourdough starter and some amount of salt that it around 1 or 2 teaspoons. Mix with a spatula for a minute as well, and then put a lid on it and leave it on the counter overnight. Bake at 500°F for 45 minutes in a dutch oven or a ceramic cookware that's loaf shaped.

[danielovichdk]

Sure. But with sourdough the dough needs to build gluten when mixed, hence the window-test. More gluten gives a stronger and airy loaf. You can do that by hands but it takes too much effort compared to a machine. Imo

[jan_k_]

You can make excellent sourdough without any kneading using the fermentolysis technique. No machine needed and absolutely not "too much effort".

[soperj]

I leave it on the counter overnight. I don't kneed it at all and end up with a nice airy loaf.

[AlanYx]

It's interesting that there are such different perspectives on whether to knead sourdough. The book linked to here recommends it, while other authors like Forkish, Prueitt and Robertson rely more on time and a small amount of "folding" rather than kneading.

[chrislan815]

lmao my thought exactly