The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Who created the 123 Sourdough formula?

DanAyo's picture
DanAyo

Who created the 123 Sourdough formula?

Who created the 123 Sourdough formula? I was told that this October would be the tenth anniversary of it’s inception. I put a note somewhere and now I can’t find it. We are supposed to celebrate this anniversary at the beginning of October as a Community Bake.

I want to get in contact with the lady and invite your to share the story of 123 SD.

Please send name if you know it. I think she has a blog.

Danny

DanAyo's picture
DanAyo

I reached out via email just now. I believe I messaged here a month or so ago, but never heard from her. I think there might be a language barrier, but not sure.

If anyone knows her please ask her for details about the 123 and try to get a little history. Hopefully we can get her to share on the Community Bake Post. It should be posted by October 1.

Any help appreciated.

 Found the original  post by Tom, “aka Toad.de.b”

 - - - Tom’s PostFlo's original 1,2,3 post

 

Since the "1,2,3" formulation has been getting some airplay recently, via DanAyo's re-post of dab's 1,2,3, I thought it appropriate that credit be given to Flo Makanai, lest she be forever forgotten, who introduced the original 1,2,3 to Fresh Loaf almost 10 years ago.

Here's the link (Thank You to Floyd for restoring it).

1.2.3, An Easy Formula for Sourdough Bread

Flo still seems to be maintaining an independent blog in which her 1,2,3 implementations can be found here:

Pains au levain formule 1.2.3

Happy 1,2,3 Baking,

Tom

- - - End of Tom’s Post

I messaged Flo

Flo, Is this October the tenth anniversary of the 123? Would you be willing to share something about it and/or possibly post to the forum? I will be posting the bake in the next few days. I hope to here from you.

BTW - the 123 is very popular to this day. 

Thanks,

Dan Ayo

Yippee's picture
Yippee

she is.  Whatever that status means, you probably need to find out. Because she may not receive notifications through her email anymore.  Make sense?

Yippee

DanAyo's picture
DanAyo

Thanks Yippee! I emailed her from her blog. I hope we hear from here.

Danny

DanAyo's picture
DanAyo

I think Unverified User means that the person using that profile deleted their account. Abe, aka Lechem deleted his account a few months. He had computer problems. He was listed as Unverified User.

Dan

Abe's picture
Abe

I can vouch for that :)

Yippee's picture
Yippee

I've been wondering what happened to Lechem, not realizing you're him! I've been wanting to thank you for introducing Rus's video to me. I'd have never found out about this gem if not for you! 

Yippee

 

DesigningWoman's picture
DesigningWoman

Hi Danny,

For those who read French, here is the link to Flo's blog. She seems to have been pretty busy with thing non-bread, and there doesn't seem to have been much activity on that side of things.

For dab, I seem to remember in one of her posts on TFL that she mentions that 1:2:3 worked best with American flours; as a matter of fact, I found a post on her blog addressed to French users on reducing hydration for a less-sticky dough.

It sure is a wonderful formula.

Enjoy the day.

bottleny's picture
bottleny

Here is the correct link to Flo's post on her blog
https://makanaibio.com/2008/10/123-pain-au-levain-une-formule-qui.html

In the end she gave the link of illustration of 1-2-3 sourdough bread.

dabrownman's picture
dabrownman

I would have increased the water for the thirstiness if North American Flour and higher protein  To get what the original recipe was like in France for and end product the water would need to be closer to 75% In NA rather than the 71% of the 123 in France.

DanAyo's picture
DanAyo

Flo reached out to me. Here is her reply (see gave permission to post).

- - - Begin Flo’s Reply

Yes Oct. 2018 is the 10th anniversary of the 123 and I'm so delighted it is such a popular formula ! I don't bake bread anymore these days because I have been quite sick and one of the culprits that has been identified is wheat... I already knew since 2010 that rye makes me terribly sick, but baking without wheat is much more complicated. I have tempted to adapt 1.2.3 to GF flours but my results have not been great. I really have had to grieve over my inability to bake bread anymore, it was such a joy and pleasure for me... I will certainly, though, one day, put my hands -and my heart- back in some (gluten free) flours to bake bread once again ! Thank you SO much for posting the bake, it thrills me as much as it honors me ! Happy baking,and please feel free to post this email from me to all the SD bakers, with a big warm hello from meFlo - - - End Reply I asked Flo to write something up for the Community Bake, and told her I’d be sure to send a link once the bake is published. Expected date is October 1. Any ideas how we should proceed with the bake? What about interesting variations for the 123? Send me your thoughts. Let’s make this anniversary bake a great one... ThanksDan Ayo
leslieruf's picture
leslieruf

is that it just works, and with just about any combination of flours.

my suggestion is that we just leave it open as to the flours, the results will be very interesting as everyone can add their own twist, be it sprouted grain flour, spelt, rye etc or any combination. 

just my two pence worth..

Happy to go with group decision though.

Leslie

DanAyo's picture
DanAyo

Sprouted grains, great idea. I haven't delved into that yet and the 123 seems a good time to try.

I like the idea of variations. It will be great to see what others come up with.

Danny

DesigningWoman's picture
DesigningWoman

tracking her down and reaching out to her. And for posting her response. I'll drop her a note on her blog. So sad that she can't do bread anymore, it seemed to be a true passion for her.

Enjoy the day.

syros's picture
syros

I agree with Leslie, let’s leave it open to various flours and see what the results are. I’m sorry to hear that Flo is not well and can’t bake! 

 

DanAyo's picture
DanAyo

Sharon, the Community Bake celebrating the 10th anniversary of the 123 SD is set to start the first weekend in October, the 6 & 7th. The topic will be posted Thursday, October 4.

Unless we receive better suggestions (we are wide open to those) the bake will admonish participants to experiment with all types of ingredients. I personally, am not very inventive, but I hope those that are will inspire everyone to think outside the box.

I hope we get crazy in a good way with this formula.

Danny

syros's picture
syros

Is that in her formula, she adds starter, flour water and autolysed for 30 minutes. So maybe one variation could be that the autolyse is done with only flour and water for at least one hour and then add the levain and salt. Anyways, looking forward to the community bake!

cfraenkel's picture
cfraenkel

Has saved me when I was computer-less and not home with my cookbooks (I did manage to travel with some dried starter though, which is telling...) and asked to bake.  I say all entries must have a 1-2-3 story from experience. My 5c - we don't have pennies in Canada any more. :-)