|
Never thought to come here looking for a baking thread until just now. I’ve been mostly sourdough for the last couple of years, have had a few weeks of failures after trying to tweak some things so went back to my basic recipe at 70% hydration and managed to make probs it the prettiest loaf I’ve made yet.   I always struggle to get strength in the dough through stretches though, this one was using the slap and fold technique which worked well but I hated every minute of it for how messy it was for me. Next time will be in my crappy stand mixer. Which prompts me to ask - who I’m this thread uses a mixer and what do you have? Thinking of upgrading soon and not sure whether to get a really good traditional style stand mixer e.g. a good Kitchenaid, or the Ankarsrum which I like the look of and is supposed to be great for bread dough.
|
#
¿
Jan 10, 2024 16:23
|
|
|
|
| # ¿ Apr 29, 2024 17:09 |
|
|
AnonSpore posted:Hi all, I'm coming back to attempting sourdough after my Pandemic Era starter died during a move. I've been storing the jar in my oven with the light on, which seems to maintain a temp of around 85F (ambient temp is ~65F). Yeah, usually at one point in the first 2 or 3 days you'll get an enormous rise followed by a week or so of seemingly little happening. The first rise is bacteria trying to establish itself, right now the yeast is getting itself a foothold.
|
|
#
¿
Jan 25, 2024 10:46
|
|
|
I made a big batard. 1.2kg of dough in a 14” oval banneton. 
|
|
#
¿
Jan 29, 2024 15:25
|
|
|
The usual range is 1.5-2.5% in bakers percentages, I usually am in the upper end of that. So 10g for 500g of flour is about average.
Noxville fucked around with this message at 18:20 on Feb 16, 2024 |
|
#
¿
Feb 16, 2024 18:17
|
|