The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Hello from the hot Zambezi Valley

Rempejek's picture
Rempejek

Hello from the hot Zambezi Valley

Hi all,

Just signed up for this forum. I got here by google when I was googling a Ken Forkish recipe and found the remark very helpfull.

I am by no means an experienced baker, but have been dabbling around with sourdough breads for a bit and am now focusing on pizza's and flatbreads as I have just gotten myself an uuni 3.

Temperature control  and ingredients are 2 of the main issues I am facing. We can get household flour, bread flour and brown flour and that's it. No info about protein percentage etc,

I got no aircon and no heating, so the temperature inside my house and kitchen are exactly the same as outside, meaning around 7 oC at night in wintertime and 40+ oC at daytime in summertime. Luckily there are fridges to slow the fermentation down.

Hopefully I'll be able to help some people with their questions, but I expect that I will mainly be asking questions :), so many thanks in advance!

Ford's picture
Ford

Floyd Mann is our host.  I have received a lot of help here and I hope you do too.  A site for sourdough that you might look at is: https://www.sourdoughhome.com", hosted by Mike Avery.

Ford

Rempejek's picture
Rempejek

Thanks Ford !

I'll definitely check out that site