Does anyone have any leads on where to buy oval-shaped proofing baskets/banneton/brotform online that will ship in a reasonable amount of time? Although Amazon and a number of other retailers list these baskets on their websites, all of them have shipping times of 4-6 weeks, while round baskets are more readily available.
Hi! This is my friend’s sourdough bread, she told me she sliced it when it is still hot. Does any one know what happened?
It's the next day and a new loaf.
The details for this one was almost the same as yesterday except that i changed the white flour to some unbleached white flour (previously it was bleached; i ran out of that stuff). It's still at 13% protein though.
- White Flour (13%) 235g
- Wholemeal Spelt: 55g
- Fine Semolina: 35g
- H2O: 253g
- Salt: 7.5g
- Levain: 65g ratio of 9:1 White to Rye
Method (note aside from Autolyse the timings I provide are based on when fermentation started, so Inoculation is T:0
I am making sour dough pretzels, and I want to freeze half of the batch before baking. Do I freeze after the shaping, or after the boiling of the pretzels.
I've been using the kd8000 baking scale for some time and really like the percentage function. However, the scale is gigantic, especially for a city apartment.
Does anyone know of a smaller profile scale that also has this function?
Hihi! Just started baking sourdough recently and I was trying the oval/batard shape but got this huge hole at right under the crust. The rest of the crumb is what I was going for - not too dense and not too open, so I'm curious what could be the cause of the huge hole. Is it likely a giant air bubble from shaping my dough?
- 70% hydration
- 20% whole wheat flour; 80% high gluten flour
- 20% levain
- 2% salt
Hey everyone, I used to be Yogi on here—the monk baker.
I'm now in San Jose and having levain issues. I'm continuing to iron those out, but wondering if any local to San Jose can help out and share some active starter? I'm ready to bake and getting impatient with my lazy levain.
Edit: My 3 levain trial actually worked out fairly well, and I settled on the Musashi–what I'm calling my winning and vibrant AP starter.