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null_pointer posted:I use the banneton liner, because at this point, mine is completely saturated with flour, and is practically non-stick. The only thing I can think of that might be causing those failure points is that the dough might be sticking and tearing when you remove it? Not sure. The bakery I used to work at the lady from the health dept. couldn't comprehend why we wanted the liners to be saturated with flour like that. She kept insisting we had to maschine wash them after each use. We started hiding them when we'd see her car coming up the long driveway to the building and telling her we stopped using them.
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Nov 30, 2022 19:07
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| # ¿ May 21, 2024 14:33 |
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Are you using filtered water or tap water?
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Sep 9, 2023 22:20
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