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I used to bake some variation of no-knead bread fairly regularly. I got reasonably good at making a nonterrible looking loaf, but at the end of the day it's white bread. It went stale fast. The crust was soft. It didn't have much flavor.
Many people name their fermenty bois. I haven't yet, but I'm open to suggestions. Maybe goose themed?
What did I do? I found something called "My Best Sourdough" and I went right for it: theperfectloaf.com/best-sourdough…
It turns out that time and temperature are also ingredients in baking, particularly with sourdough. The different fermenty bois in the starter grow better at different temps.
* local bacteria/yeast population
* how rough you are with the dough
* how tightly you shaped the loaf
* slashy patterns
* baking device
* starter's mood
* moon phase
Come get your loaf.
Thank you for attending my TED talk.
A note: apparently "autolyse" is pronounced "auto lease" which I fundamentally cannot do. I also pronounce gif with a hard g, team kube-cuddle forever. Gonna have to agree to disagree.
* 82.5g water
* 41.25g white flour
* 41.25g whole wheat flour
So there's around 100g of whole wheat in 1kg of total flour, so about 10% whole grain.
Sorry that it's sideways, apparently a Computer Science degree is insufficient for rotating videos.
Now we let them rest for 20 minutes or so. They'll flatten out a bit and then be ready for final shaping. In the mean time, dust your bannetons with rice flour. Rice flour doesn't stick as much.
(I hope this isn't destroying everyone's feed. Not too many interactions so either people hate it or it's not spamming you folks too much 🤷♂️♥️)
They're looking good though mostly similar to last night. A little bit of additional fermentation activity is present.
In that video I did a box score and then drew a little 🌲. People who are better than me would do it a lot faster and smoother.
LET'S GET READY TO CRUMBLE!!!
Crumb shots here, showing a mix of small and large bubbles. Soft. A little bit glossy. Just a touch of sour smell.
This is Pretty Good™ but not perfect. I'd like a little more uniformity.
A starter is aka mother, leaven, chef, sponge, and a number of other things, but it's just a little piece of continuously fermenting flour and water that you maintain.