Transcript of June 2012 #BreadChat (from Twitter)
#BreadChat [1] is a Twitter [2] discussion hour for bakers of yeasted, artisanal breads.
At today's #BreadChat [3], we were fortunate to co-host once again with @EricFrenchBaker [4], Master Baker at Daylesford Organic [5].
The focus for this month's #BreadChat [1] was feeding schedules for wild yeast cultures, with special attention to the effects of weather. We even heard about a 57-year-old sourdough starter!
Below is the transcript (note: it reads from bottom to top, Twitter-style).
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ChicagoAmateurBakers @AmateurBakers [6] @AmateurBakers/BreadBakersAroundTheWorld [7] To suggest #BreadChat [8] topic or submit question to next #BreadChat [8] email breadchat@amateurbakers.org [9]
ChicagoAmateurBakers @AmateurBakers [6] @AlexGoochbaker [10] Great to have you with us. Good luck with the bake. #BreadChat [8]
BreadStorm Software @BreadStormBaker [11] @pwjryan [12] Thank you, BreadStorm will be in touch with more information soon. #BreadChat [8]
Alex Gooch @AlexGoochbaker [10] night fellow bakers,some shit hot bread is gunna be made tonight..if we get to bed that is! #breadchat [13]
Eric Duhamel @EricFrenchBaker [4] @richard_howell [14] That's great to light up an old fashion wood fired oven.#BreadChat [8]
ChicagoAmateurBakers @AmateurBakers [6] @AmateurBakers/BreadBakersAroundTheWorld [7] To suggest #BreadChat [8] topic or submit question to next #BreadChat [8] email breadchat@amateurbakers.org
Alex Gooch @AlexGoochbaker [10] @EricFrenchBaker [4] @pwjryan [12] my courses start soon, i love the enjoyment people get from learning about proper bread..#breadchat [13]
Eric Duhamel @EricFrenchBaker [4] @ilovephillippas [15] Have a gud'day Down-Under ! I love you country. #BreadChat [8]
ChicagoAmateurBakers @AmateurBakers [6] Visit the #BreadChat [8] webpage for news about the July #BreadChat [8] http://www.amateurbakers.org/p/breadchat.html [16]
ChicagoAmateurBakers @AmateurBakers [6] @AmateurBakers/BreadBakersAroundTheWorld [7] If you've been listening in to #BreadChat [8], please tweet and let us know!
Rich Howell @richard_howell [14] tops #BreadChat [8] will be back. Off to read up on wood fired ovens, have volunteered to bake in local museums this sunday. Very excited
Eric Duhamel @EricFrenchBaker [4] @AmateurBakers [6] It's always a pleasure. Thank you. #BreadChat [8]
ChicagoAmateurBakers @AmateurBakers [6] If you've been listening in to #BreadChat [8], please tweet and let us know!
ChicagoAmateurBakers @AmateurBakers [6] @ilovephillippas [15] We're happy to have you with us, listening in from Australia #BreadChat [8]
ChicagoAmateurBakers @AmateurBakers [6] @EricFrenchBaker [4] That you for being our co-host this month! We value your expertise. Thank you for sharing it with us. #BreadChat [8]
Patrick Ryan @pwjryan [12] happy baking all #breadchat [13] good night
Phillippa's @ilovephillippas [15] @AmateurBakers [6] @pwjryan [12] loving following this mornings #breadchat [13]
Eric Duhamel @EricFrenchBaker [4] Have all a good night. #BreadChat [8]
ChicagoAmateurBakers @AmateurBakers [6] @pwjryan [12] Thank you for your participating and good cheer today at #BreadChat [8]
Eric Duhamel @EricFrenchBaker [4] That was a good chat tonight and it was good to exchange some views and experiences. #BreadChat [8]
ChicagoAmateurBakers @AmateurBakers [6] @bread_source [17] Good night! Thank you for sharing #BreadChat [8] with us today.
Sonya Hundal @MortalGreenWhim [18] @AmateurBakers [6] I've been out sniffing my beautifully ripe sourdough and feeding it up for a busy weekend #BreadChat [8]
ChicagoAmateurBakers @AmateurBakers [6] @Kerstinskitchen [19] @Pricesthebakers [20] We're most happy to have you with us, & thrilled that #BreadChat [8] has been helpful to you today. #BreadChat [8]
Patrick Ryan @pwjryan [12] its en fun enjoyed the chat, love the #realbread [21] passion #breadchat [13]
Eric Duhamel @EricFrenchBaker [4] @pwjryan [12] That's a good idea for amateurs. I give some courses too at our cookery school at our farmshop. It's a good moment. #BreadChat [8]
steven winter @bread_source [17] And its a good night from me..........#breadchat [13]
ChicagoAmateurBakers @AmateurBakers [6] @MortalGreenWhim [18] Hope your work went well. This was a great chat, keep an eye out for the transcript, to be posted @thefreshloaf [22] #BreadChat [8]
Kerstin Losch @Kerstinskitchen [19] @Pricesthebakers [20] #BreadChat [8] has been really educational for me. Confirmed some of my findings fumbling in the dark + explained! Thanks
Patrick Ryan @pwjryan [12] @lancepastrychef [23] yeah spelt is much more fiesty #breadchat [13]
ChicagoAmateurBakers @AmateurBakers [6] @MortalGreenWhim [18] Hi Sonya! We missed you, too, we were looking forward to chatting with you. #BreadChat [8]
Patrick Ryan @pwjryan [12] if anyone wants a learn realbread check out my courses @firehousebread [24] bread courses with a difference #breadchat [13]
ChicagoAmateurBakers @AmateurBakers [6] @EricFrenchBaker [4] @pwjryan [12] & baking bread helps us continually develop our taste, which we believe is so essential to living well. #BreadChat [8]
Sonya Hundal @MortalGreenWhim [18] @AmateurBakers [6] #BreadChat [8] so sorry - got the time wrong! Have just cleared all my work and missed the chat...
ChicagoAmateurBakers @AmateurBakers [6] We'll post the #BreadChat [8] transcript shortly @thefreshloaf [22]
Eric Duhamel @EricFrenchBaker [4] @pwjryan [12] @Pricesthebakers [20] That's perfectly exact ! Not always easy though... ;-) #BreadChat [8]
ChicagoAmateurBakers @AmateurBakers [6] Everyone is welcome to stay on and continue the #BreadChat [8]
Patrick Ryan @pwjryan [12] @AmateurBakers [6] @BreadStormBaker [11] would love to help out #breadchat [13]
ChicagoAmateurBakers @AmateurBakers [6] And that's a wrap! Thank you for a wonderful #BreadChat [8] everyone. Our best ever, perhaps.
Patrick Ryan @pwjryan [12] @Pricesthebakers [20] @EricFrenchBaker [4] very true, the ultimate bakers challenge #breadchat [13]
lance gardner @lancepastrychef [23] @pwjryan [12] Do u why spelt starters are hard to keep I have tried but failed #breadchat [13]
Patrick Ryan @pwjryan [12] that is what i love about bread such a personnal thing, always something for every taste bud #breadchat [13]
Eric Duhamel @EricFrenchBaker [4] @pwjryan [12] That's the big advantage of working with a natural leaven. Diversity of tastes and textures. #BreadChat [8]
Peter Cook @Pricesthebakers [20] @EricFrenchBaker [4] @pwjryan [12] And its the skill of the baker to manage all the variables to produce a consistent loaf. #breadchat [13]
Patrick Ryan @pwjryan [12] @Pricesthebakers [20] @EricFrenchBaker [4] very true, the ultimate bakers challenge #breadchat [13]
Eric Duhamel @EricFrenchBaker [4] @pwjryan [12] @Pricesthebakers [20] That's perfectly exact ! Not always easy though... ;-) #BreadChat [8]
ChicagoAmateurBakers @AmateurBakers [6] @BreadStormBaker [11] (full disclosure, new sponsor of our non-profit!) looking for a few beta testers, advanced bakers using formulas #BreadChat [8]
ChicagoAmateurBakers @AmateurBakers [6] @GuitarGoth [25] Welcome to #BreadChat [8]
Alex Gooch @AlexGoochbaker [10] @Pricesthebakers [20] im with you mate,struggling to keep my eyes open:) #breadchat [13]
ChicagoAmateurBakers @AmateurBakers [6] @AmateurBakers [6] hit our #Twitterlimit [26], which means we can't follow any more bakers :-( Please follow us, so we can remove limit #BreadChat [8]
Patrick Ryan @pwjryan [12] @GuitarGoth [25] @HartsBakery [27] @HobbsHouse [28] a strong blood line #breadchat [13]
Eric Duhamel @EricFrenchBaker [4] @pwjryan [12] That's the big advantage of working with a natural leaven. Diversity of tastes and textures. #BreadChat [8]
ChicagoAmateurBakers @AmateurBakers [6] With just 3 minutes left for today's #BreadChat [8], we have a couple of announcements.
GuitarGoth @GuitarGoth [25] @pwjryan [12] Own starter 2+ years (white) with a couple of derived cousins from @HartsBakery [27] & @HobbsHouse [28] #breadchat [13]
ChicagoAmateurBakers @AmateurBakers [6] @lknall [29] Welcome to #BreadChat [8]
Alex Gooch @AlexGoochbaker [10] @pwjryan [12] so true #breadchat [13]
Peter Cook @Pricesthebakers [20] Should turn out light angle go to sleep but caught up in #breadchat [13]
Liesel Davidson @lknall [29] @AmateurBakers [6] if you feed it regularly- even every 36 hours sometimes it still springs back #breadchat [13]
steven winter @bread_source [17] @EricFrenchBaker [4] I agree to much acidity (some people love) masks all the flavour of a well made loaf. #breadchat [13]
Alex Gooch @AlexGoochbaker [10] @EricFrenchBaker [4] @AmateurBakers [6] sight+smell for me,my heart lies with a rye starter,other ones come and go but the rye is king #breadchat [13]
Patrick Ryan @pwjryan [12] that is what i love about bread such a personnal thing, always something for every taste bud #breadchat [13]
ChicagoAmateurBakers @AmateurBakers [6] We used our levain to make this 3kg miche over the weekend (photo, formula): http://www.amateurbakers.org/2012/06/whats-miche-to-you.html [30] #BreadChat [8]
Eric Duhamel @EricFrenchBaker [4] @AmateurBakers [6] A good acidity is important for a good leaven. That's one of its caracteristics. #BreadChat [8]
ChicagoAmateurBakers @AmateurBakers [6] @waynecaddy1 [31] Welcome to #BreadChat [8]
steven winter @bread_source [17] Seriously always always taste it, once that flour taste has gone and left a lovely tang shes ready. #breadchat [13]
Peter Cook @Pricesthebakers [20] @AmateurBakers [6] I go purely by sight. Amount and size of bubbles can tell you a lot. #breadchat [13]
Eric Duhamel @EricFrenchBaker [4] @AmateurBakers [6] But I'd like to precise that this is my own taste and my style of bread... #BreadChat [8]
ChicagoAmateurBakers @AmateurBakers [6] @BreadStormBaker [11] Yes, that's OK, now that's were approaching the last 5 minutes of #BreadChat [8], it's free discussion time. #BreadChat [8]
Eric Duhamel @EricFrenchBaker [4] @AmateurBakers [6] I especially pay attention to avoid a sour taste (too much acetic acid) which I find unpleasant, almost gross.#BreadChat [8]
ChicagoAmateurBakers @AmateurBakers [6] @MummaRuth [32] Welcome to #BreadChat [8]! There are a couple of good gluten-free baking blogs, find links to them from our blog http://www.amateurbakers.org [33]
steven winter @bread_source [17] Never eyeball your starter too much it will never peak, its like going to the urinal on a night out #stagefright [34] #breadchat [13]
ChicagoAmateurBakers @AmateurBakers [6] @ShakeySemple [35] Yes, this has turned out to be a great topic. We must thank @WindyCityWriter [36] for suggesting it #BreadChat [8]
Eric Duhamel @EricFrenchBaker [4] @AmateurBakers [6] The tasting give me an estimation of the acidity. I also control the type of acidity (lactic or acetic). #BreadChat [8]
Peter Cook @Pricesthebakers [20] @AlexGoochbaker [10] @EricFrenchBaker [4] you get a much "sourer" sourdough with a longer interval between feeds. Obv not too long. #breadchat [13]
Ruth Tarrant @MummaRuth [32] @RealBread [37] @amateurbakers [38] #BreadChat [8] Hi, looking for a good gluten free bread recipe as one of my boys is on a wheat free diet
Patrick Ryan @pwjryan [12] @richard_howell [14] @EricFrenchBaker [4] try it out on a saturday night #breadchat [13]
ChicagoAmateurBakers @AmateurBakers [6] @EricFrenchBaker [4] You taste it? What does the taste tell you? #BreadChat [8]
David Semple @ShakeySemple [35] @AmateurBakers [6] thank you very interesting #breadchat [13]
BreadStorm Software @BreadStormBaker [11] @AmateurBakers [6] Is it OK to ask during #BreadChat [8]? Looking for a few advanced bread bakers to join our beta group. Bakers using formulas.
David Semple @ShakeySemple [35] @pwjryan [12] @bread_source [17] will let you know how it works interested to see if taste goes all the way to loaf #breadchat [13]
Eric Duhamel @EricFrenchBaker [4] @AmateurBakers [6] Personally, I estimate the maturation of my leaven on sight and with my taste... #BreadChat [8]
Eric Duhamel @EricFrenchBaker [4] @pwjryan [12] Actually, you can make a starter with whatever contains starch. Potato is a classic in Germany. #BreadChat [8]
Alex Gooch @AlexGoochbaker [10] @EricFrenchBaker [4] @Pricesthebakers [20] it depends what flavour,texture im looking for,past its peak can create some fantastic results#breadchat
Patrick Ryan @pwjryan [12] has anyone ever tried the maoiri starter using potato and potato, its interesting stuff #breadchat [13]
ChicagoAmateurBakers @AmateurBakers [6] @ShakeySemple [35] Welcome to #BreadChat [8]
ChicagoAmateurBakers @AmateurBakers [6] Q3: Besides eye-balling starter to know when it's peaked, other measurements we can make? Use water glass, thermometer, litmus… #BreadChat [8]
Eric Duhamel @EricFrenchBaker [4] @pwjryan [12] This was due to a cloth let on the leaven for protecting it, with a hole in the middle. #BreadChat [8]
Patrick Ryan @pwjryan [12] @EricFrenchBaker [4] i like that analogue #breadchat [13]
Patrick Ryan @pwjryan [12] @ShakeySemple [35] @bread_source [17] interesting let us know how it goes #breadchat [13]
Eric Duhamel @EricFrenchBaker [4] @pwjryan [12] In the old times, bakers were use to say (in France) that it's ready when it makes the nipple... ;-) #BreadChat [8]
ChicagoAmateurBakers @AmateurBakers [6] Time for question 3 #BreadChat [8]
David Semple @ShakeySemple [35] @bread_source [17] @pwjryan [12] I am trying a new starter made with elderflower flour and water just today roll on great bread ny Sunday #breadchat [13]
ChicagoAmateurBakers @AmateurBakers [6] @EricFrenchBaker [4] @pwjryan [12] We've used the "floating leaven" technique to test our panettone leaven. #BreadChat [8]
Alex Gooch @AlexGoochbaker [10] @richard_howell [14] @pwjryan [12] @ericfrenchbaker [39] @amateurbakers [38] knocking the air out doesn't matter,the feeding yeast will put it back #breadchat [13]
Eric Duhamel @EricFrenchBaker [4] @pwjryan [12] When the leaven floats... Honestly, I never heard of this technique... maybe. #BreadChat [8]
ChicagoAmateurBakers @AmateurBakers [6] @pwjryan [12] 100% coarse rye chops, fermented with sourdough, one of the tastiest breads in the world. Finns are raised on it. #BreadChat [8]
ChicagoAmateurBakers @AmateurBakers [6] @pwjryan [12] Good question! #BreadChat [8]
Patrick Ryan @pwjryan [12] what is everyones favourite kind of sourdough, any funky flavour combos out there # breadchat
Rich Howell @richard_howell [14] @pwjryan [12] @ericfrenchbaker [39] @amateurbakers [38] is this stage when the leaven floats in water as advocated by Chad Robertson/Tartine? #BreadChat [8]
Eric Duhamel @EricFrenchBaker [4] @Pricesthebakers [20] It's true but, still, the peak is the best time. #BreadChat [8]
BreadStorm Software @BreadStormBaker [11] #BreadChat [8] @EricFrenchBaker [4] is a 6-year-old culture superior to a 6-month-old culture? Does culture continue improving after it "matures?"
Eric Duhamel @EricFrenchBaker [4] @pwjryan [12] Knocking out the gas is not important during the mixing as the fermentation will produce some after. #BreadChat [8]
Patrick Ryan @pwjryan [12] @richard_howell [14] @ericfrenchbaker [39] @amateurbakers [38] it will but this is the stage at which u want to catch your starter #breadchat [13]
Rich Howell @richard_howell [14] @pwjryan [12] @ericfrenchbaker [39] @amateurbakers [38] does the air not get knocked out when mixing with flour and water? #BreadChat [8]
steven winter @bread_source [17] @pwjryan [12] I like to think it more rock and roll, Old man Rod Stewart trading his wife in for a younger model every 6 months. #breadchat [13]
Peter Cook @Pricesthebakers [20] @EricFrenchBaker [4] I used to think that too. But now realise you can make fantastic bread after the starter has "peaked". #breadchat [13]
ChicagoAmateurBakers @AmateurBakers [6] @Kerstinskitchen [19] We understand. We were motivated, in part, by 100% Finnish rye sourdough, dense and chewy, which we make at home #BreadChat [8]
Eric Duhamel @EricFrenchBaker [4] @AmateurBakers [6] When a leaven becomes weak, you need to refresh it several times at warm temperature. #BreadChat [8]
ChicagoAmateurBakers @AmateurBakers [6] Bread bakers listening in to #BreadChat [8], please follow us (if not already). We've hit our #Twitterlimit [26] and need followers. Please RT!
Patrick Ryan @pwjryan [12] @EricFrenchBaker [4] @AmateurBakers [6] u want 2 keep the air trapped in your starter use it at its height of fermenation for max result #breadchat [13]
Alex Gooch @AlexGoochbaker [10] ln summer i use v cold water and if its very warm i reduce time between feeds.she goes in the fridge if im not baking #breadchat [13]
Peter Cook @Pricesthebakers [20] @AmateurBakers [6] @pwjryan [12] Clive Mellum. Baker at Shipton Mill. #realbread [21] hero #BreadChat [8]
Kerstin Losch @Kerstinskitchen [19] @AmateurBakers [6] Ty, bake mainly for home use, missing German dense rye bread got me into sourdough #breadchat [13]
Patrick Ryan @pwjryan [12] @bread_source [17] be you grow quiet attached like giving a kid up for adoption. regulary work her out and she will stay strong #breadchat [13]
ChicagoAmateurBakers @AmateurBakers [6] @EricFrenchBaker [4] Right stage, do you means when it just begins to recede, after a robust fermentation period? #BreadChat [8]
Eric Duhamel @EricFrenchBaker [4] @AmateurBakers [6] This means it needs to be at the apogee of the fermenting potential. When it goes further, you need to refresh it. #BreadChat [8]
Eric Duhamel @EricFrenchBaker [4] @AmateurBakers [6] The important thing is to make sure your leaven is at the right stage when you use it. #BreadChat [8]
ChicagoAmateurBakers @AmateurBakers [6] @EricFrenchBaker [4] How do you revive a leaven that is not in good health? #BreadChat [8]
ChicagoAmateurBakers @AmateurBakers [6] @Kerstinskitchen [19] Welcome to #BreadChat [8]
ChicagoAmateurBakers @AmateurBakers [6] @AlexGoochbaker [10] Welcome to #BreadChat [8]
Eric Duhamel @EricFrenchBaker [4] @AmateurBakers [6] The only time I thrown out a leaven is when it suddenly died, maybe due to a virus. Otherwise, never. #BreadChat [8]
ChicagoAmateurBakers @AmateurBakers [6] @pwjryan [12] @Pricesthebakers [20] Clives? Translate from the Irish, please :-) #BreadChat [8]
steven winter @bread_source [17] Just throwing it out there, #breadchat [13]
Patrick Ryan @pwjryan [12] @lancepastrychef [23] a beauty #breadchat [13], have always liked the name stacey , tempromental old girl
steven winter @bread_source [17] Don't you think old leaven get lazy and dull just like people? How about a nice fresh zesty lively one produced every six months? #breadchat [13]
Kerstin Losch @Kerstinskitchen [19] @AmateurBakers [6] There is a distinction in smell #BreadChat [8]
Eric Duhamel @EricFrenchBaker [4]
@pwjryan [12] This is true if you have a good control of your leaven's fermentation. #BreadChat [8]
ChicagoAmateurBakers @AmateurBakers [6]
This is #BreadChat [8], brought to you from sweltering hot 95C/35C Chicago. We're talking about maintaining sourdough culture over the summer.
Alex Gooch @AlexGoochbaker [10] hi there! my starter is 7 years old,i started it with sprouted spelt. mine lives out of the fridge..#breadchat [13]
Rich Howell @richard_howell [14] @EricFrenchBaker [4] blimey 30kg! 400g is a lot for me :) #BreadChat [8]
Patrick Ryan @pwjryan [12] @Pricesthebakers [20] i tink every has had a bit of clives, it gets around lol #breadchat [13]
ChicagoAmateurBakers @AmateurBakers [6] Q2: How do you know when it's time to throw out your wild yeast culture? How do you know when it has gone bad? #BreadChat [8]
ChicagoAmateurBakers @AmateurBakers [6] We'll add in question 2 now #BreadChat [8]
Eric Duhamel @EricFrenchBaker [4] @richard_howell [14] The fridge is around 3 °c. The batch of leaven is a minimum of 25-30 kg. So, it takes a while to cool down. #BreadChat [8]
Patrick Ryan @pwjryan [12] if used on a daily basis sitting at room temp is prefectly fine. if you only use it once a week fridge and feed every 4 days #breadchat [13]
Peter Cook @Pricesthebakers [20] The 1st starter I was given was from Clive Mellum at Shipton Mill. Threw it out when I thought I'd killed it and started again #breadchat [13]
Eric Duhamel @EricFrenchBaker [4] @AmateurBakers [6] @richard_howell [14] The time in the fridge allow the leaven to achieve its maturation. Then, it stabilises. #BreadChat [8]
Rich Howell @richard_howell [14] @EricFrenchBaker [4] what temp do you run fridge at? #BreadChat [8]
ChicagoAmateurBakers @AmateurBakers [6] @bread_source [17] Welcome to #BreadChat [8]!
ChicagoAmateurBakers @AmateurBakers [6] @EricFrenchBaker [4] That's OK, Eric. Stay with us. Technical problems happen sometimes. #BreadChat [8]
Eric Duhamel @EricFrenchBaker [4] @richard_howell [14] We use a fridge. #BreadChat [8]
steven winter @bread_source [17] Howdy from the East #bread chat [13]
ChicagoAmateurBakers @AmateurBakers [6] @EricFrenchBaker [4] @richard_howell [14] We let leaven rise at room temperature & cool it down over night #BreadChat [8] Eric, why do you do that?
Eric Duhamel @EricFrenchBaker [4] @AmateurBakers [6] It looks like I don't get all the messages... Twitter doesn't work well here... #BreadChat [8]
Peter Cook @Pricesthebakers [20] @AmateurBakers [6] Never take its temperature, but by experience you get to know what's too cold and what's too warm. #breadchat [13]
Rich Howell @richard_howell [14] @EricFrenchBaker [4] do you use ambient temp to cool down or fridge? #BreadChat [8]
ChicagoAmateurBakers @AmateurBakers [6] RT WOW @richard_howell [14] @Tom_Herbert_ [40] mine is 57years old got it from @Tom_Herbert_ [40] #breadchat [13]
ChicagoAmateurBakers @AmateurBakers [6] @lancepastrychef [23] Welcome to #BreadChat [8]! Please follow us, we need followers, we've hit the #Twitterlimit [26]
Eric Duhamel @EricFrenchBaker [4] @AmateurBakers [6] @richard_howell [14] Here, we start letting our leaven rising at room temperature and we cool it down over night. #BreadChat [8]
Rich Howell @richard_howell [14] mine is 57years old got it from @Tom_Herbert_ [40] #breadchat [13]
ChicagoAmateurBakers @AmateurBakers [6] @ChefPhil24 [41] Welcome to #BreadChat [8]! Please follow us, we need followers, we've hit the #Twitterlimit [26]
Patrick Ryan @pwjryan [12] @ChefPhil24 [41] is like having a new born, amazing how attached you become, almost lost mine on the move from the UK alive and well #breadchat [13]
lance gardner @lancepastrychef [23] @pwjryan [12] #breadchat [13] 6 months old new born baby
Eric Duhamel @EricFrenchBaker [4] @AmateurBakers [6] @richard_howell [14] The temperature is important as yeast and bacteria like warmth. They are like us... ;-) #BreadChat [8]
phil joy @ChefPhil24 [41] @pwjryan [12] I need to start another one #breadchat [13]
Eric Duhamel @EricFrenchBaker [4] @AmateurBakers [6] My leaven is around 6 years old. But I mixed it with others and added some new cultures.#BreadChat [8]
ChicagoAmateurBakers @AmateurBakers [6] @richard_howell [14] @EricFrenchBaker [4] Q1: How important is temperature constancy, in encouraging a thriving wild yeast culture? #BreadChat [8]
ChicagoAmateurBakers @AmateurBakers [6] Here comes question 1 @EricFrenchBaker [4] #BreadChat [8]
Patrick Ryan @pwjryan [12] My little baby is just over 4 years old, packed with character #breadchat [13]
ChicagoAmateurBakers @AmateurBakers [6] @EricFrechBaker [42] How old is your oldest sourdough culture? #BreadChat [8]
ChicagoAmateurBakers @AmateurBakers [6] @pwjryan [12] That's a great question. Please tell us, when you say hello. 2.5 years, in our house. #BreadChat [8]
Patrick Ryan @pwjryan [12] i will be representing all @firehousebread [24] tonight, so big bread love from west cork #breadchat [13]
ChicagoAmateurBakers @AmateurBakers [6] @pwjryan [12] Welcome to #BreadChat [8]
ChicagoAmateurBakers @AmateurBakers [6] @Reddogbakery [43] Sleep tight! #BreadChat [8]. Be sure to check out the transcript @thefreshloaf [22]
Patrick Ryan @pwjryan [12] so how old is everyones sourdough babies? #breadchat [13]
ChicagoAmateurBakers @AmateurBakers [6] For those of you just joining us here at #BreadChat [8], a short description of what we're about: http://www.amateurbakers.org/p/breadchat.html [16]
ChicagoAmateurBakers @AmateurBakers [6] We have some questions submitted in advance by bakers, & we'll start with those in a few minutes #BreadChat [8]
ChicagoAmateurBakers @AmateurBakers [6] @EricFrenchBaker [4] That's great, Eric, thank you for letting us know. #BreadChat [8]
Eric Duhamel @EricFrenchBaker [4] @AmateurBakers [6] Hello to all the participants to this #BreadChat [8].
Eric Duhamel @EricFrenchBaker [4] The messages start to come normally... the connexion is improving. I can start chatting on #BreadChat [8].
Red Dog Bakery @Reddogbakery [43] Sorry can't stay and #breadchat [13] bed calls, maybe next week!!
ChicagoAmateurBakers @AmateurBakers [6] We'll wait a few more minutes for bakers to come online and say hello #BreadChat [8]
ChicagoAmateurBakers @AmateurBakers [6]
Please remember to mark each of your tweets with #BreadChat [8], so everyone can follow the discussion.
Patrick Ryan @pwjryan [12] evening all nice to be part of this evening #breadchat [13], #realirishbread [44] bit of advice from the irish quarter
ChicagoAmateurBakers @AmateurBakers [6] @richard_howell [14] @ericfrenchbaker [39] olo chatters? What does that mean? #BreadChat [8]
ChicagoAmateurBakers @AmateurBakers [6] @richard_howell [14] @BreadStormBaker [11] Welcome to #BreadChat [8]!
Rich Howell @richard_howell [14] top topic woke this morning to find a rim of mould on top of my starter jar - never happened before hot day yesterday #BreadChat [8]
ChicagoAmateurBakers @AmateurBakers [6] @WindyCityWriter [36] Thank you for suggesting today's #BreadChat [8] topic.
ChicagoAmateurBakers @AmateurBakers [6] Professional bakers have luxury of temperature/humidity-controlled cabinets for sourdough. We home bakers, likely not. #BreadChat [8]
Eric Duhamel @EricFrenchBaker [4] #Breadchat [45] My Twitter access is terribly slow... I don't get the messages for now...
Rich Howell @richard_howell [14] olo chatters @AmateurBakers [6] @ericfrenchbaker [39] #BreadChat [8]
ChicagoAmateurBakers @AmateurBakers [6] Welcome to #BreadChat [8], everyone! We're here with our co-host, Eric Duhamel @EricFrenchBaker [4]. Please say hello when you come online.
ChicagoAmateurBakers @AmateurBakers [6] At today's #BreadChat [8], we're talking about sourdough (AKA wild yeast cultures), and surviving summer heat.
ChicagoAmateurBakers @AmateurBakers [6] @EricFrenchBaker [4] It's wonderful to have you as our co-host again this month. #BreadChat [8]
ChicagoAmateurBakers @AmateurBakers [6] Welcome to #BreadChat [8], @EricFrenchBaker [4]!
BreadStorm Software @BreadStormBaker [11] Hello @AmateurBakers [6]. Ready for #BreadChat [8]
Eric Duhamel @EricFrenchBaker [4] @Amateurbakers [46] Ready for the new #Breadchat [45] ?
ChicagoAmateurBakers @AmateurBakers [6] So excited for #BreadChat [8], starting in 10 minutes. We'll talk about sourdough in the summer. Our latest sourdough: http://www.amateurbakers.org/2012/06/whats-miche-to-you.html [30]