|
Getting back into GWS from the break, very exciting. The frontier I want to conquer now is bread. Last time I made real bread was some loaves for banh mi 10 years ago. I just had a friend drop over a sourdough starter from his stash this morning, about 25g. I fed it the 70g AP, 30g rye, 100g water an hour ago because I figured I'd want to charge it up after the travel (5 minute drive lol). It's currently sitting on the counter. I'd love to make some loaves this weekend, but I don't grok the whole starter/leaven thing. Can I take the brew on my counter, save 20g to put in the fridge, and use use that as part of a sourdough recipe? I should have read more before I started doing stuff  Just use the KA sourdough recipe?
|
#
¿
Jan 6, 2024 17:47
|
|
|
|
| # ¿ May 21, 2024 23:40 |
|
|
Aramoro posted:So it's kinda the Perfect Loaf Seeded Rye and Spelt loaf. I can't actually find the recipe online but it's a bit like this one Thank you for the pictures. I’ve looked at this book and I’d get over it but why in the world did they not right-justify the weights and percentages?
|
|
#
¿
Apr 26, 2024 00:53
|
|
