Pane di Altamura (Semolina Sourdough) from Daniel Leader's 'Local Breads'
I finally had some success with Daniel Leader's Pane di Altamura (Semolina Sourdough).
I finally had some success with Daniel Leader's Pane di Altamura (Semolina Sourdough).
I noticed that in all the formulas the column on the far right is "test". What does that mean???
what to do?
I used my starter that had grayed a bit. I've done this before with no problem.
I stirred in the grey liquid (it didn't smell any more off then usual).
But the starter never "woke" up even after 3 feeds.
I started the dough using the usual proportions and I have a very wet dough that will in no way hold a "slicing" loaf shape.
It is currently in autolyse. Any suggestions to fix, or just go ahead as normal?
Hello all,
It has been a while since I posted. I get moved around the country a lot. With all that moving comes transporting my starters, always a pain, but worth it because of the new flavors I get in each place I end up. This is my first batch since moving to Salt Lake City and I want to show it off. Comments and critique are always welcomed. Happy kneading!
I've used this Salter scale for a long time.
I melted one once (yes, on the stove burner) and immediately replaced it with another, so I like it and recommend it.
But...
It's limited by an 11 lb/5 kg capacity.