What percentage of diastatic malt should be used for home ground grains?
Crazy rise on this loaf. I used a new lame with a Feather blade. It's the easiest blade I have used, so I scored a bit deeper than normal. Do you think more or less proofing will make it open up less?
wanted to get peoples opinion on what % of the dough the starter should be? For making pizza. Im currently using 20% by weight startet (100% hydration), but not sure if I should / could use more to get more rise in my pizzas? Im concerned the dough is not growing enough when resting in bulk and I also want a bit more thick corniccione. I’m already at 65% hydration and not sure I could / should go higher for a 1000 degree oven.
I‘m presently 20 minutes away from the end of my bulk fermentation period and I’m not seeing as much gas as is usual. I have doubled the formula for a bigger bake.
My question is: if you double or triple the formula, do you double or triple the amount of stretch and folds you’re supposed to do?
In the past I have tended to overwork the dough, so this time I have only done one turn per half an hour, like I would for a single formula. But is that not enough?
I've been using a recipe for rolls and bread which has been working every time. Now the dough has become much wetter for some reason. I have tried carrying on working it to see if it came together but it didn't and have also added some extra flour but that changed the texture a bit.
Does anybody know why this would happen? I haven't changed any ingredients but the dough seems harder to rise as well. Could the temperature be a factor?
Any ideas? Am not sure whether to reduce the water or add extra flour at the end. Frustrating.
I joined the Dunn lab Sourdough Starter project and recently received the results on the bacteria present in my starter. It apparently has a vast preponderance of Pediococcus whereas most others have mainly straightforward Lactobacilli. Can anyone comment on how this might affect taste or rise? Patsy
Ive recently been trying to solve my oven spring woes, and I've stumbled across a video blog:
In it, Rick suggests a 5 hour bulk rise after autolyse. You stretch and fold during the first hour. Then its a 12 hour final rise in the fridge. I'm trying this method out for the first time and the bread has a nice bubble and air to it, but I'm afraid of overproofing.
i did it..! I ordered a new mixer ...I am in love...not what a lot of bakers would choose, but what I love....Kitchenaid bowl lift K5 no I’m not swearing...lol...I know serious bakers would never, but my heart won....delivery Friday. Will keep you posted...surely someone out there likes K.A....
Hi. I'm visiting my family in Dallas and had planned to make a few sourdough rounds for Thanksgiving. I brought all my supplies but unfortunately left the starter in the fridge in Portland OR.
So I am wondering if there is anyone in the Dallas area that can share some of their sourdough starter to get me going.