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I have been using Wallaby brand unbleached bakers flour mostly. I was going to switch to organic flour from a local coop (Alfalfa...
For my latest loaf: 170g 50% hydration starter 500g Bakers flour 320g water 13g salt Mixed without saly and left for 30mins...
My latest questions... I am getting a reasonable dough consistency after first fermentation I think. In terms of shaping I...
For my latest loaf 160g 50% hydration starter; 500g flour (450 baker/50 rye); 230g water; 12g salt I mixed it roughly and left...
If I am just making one loaf, since it doesn't need to be cut, can I put it straight into the prooving basket and give it one...
I was given a sourdough starter by a friend who bakes bread regularly. It was a potato and sugar based starter that I have...
My starter grows really well. Its at 100% hydration aand doubles within an hour of feeding. It has lots of small bubbles and foam...
Pretty straightforward this time... I don't have a breadstone, so would it be best to use a metal tray or loaf tin?
Some methods suggest squashing the dough back down after first prooving. I have been doing this because it seems necessary to get...