Hi from Australia..My bread story in one post.
Hey everyone, my name is Myrtle, and I found this while loo0king for tips on proofing my bread.
Been making bread since I was a child with terrible results. When breadmakers appeared, my results improved and I focussed for years on using different flours for taste and health, quinoa, millet, besan rye etc The breads were incredibly tasty but i had terrible ratio's usually only 1/3 white bakers flour. Made great toast but a bit plasticy. No one minded as it was an awesome toast , and even better flavour.
Now for the last month I have been making sourdough. Took 2 attempts to get the starter and now my pet Levi is coming along just nicely...And making bread daily and loving the tweaks to my ever expanding starter sprout offs. I made one with the whey strained from live yogurt..and Levi came from portar and pestle pounding of organic rye.
I am experimenting with recipes and ratios. My main problem is joint disease so I have been wanting to make the dough in the breadmaker and then the final proof or rise. Still experimenting, and I guess learning. I over proof over night and have had the odd housebrick.
I also occasionly hand knead. I have been making for years without undertsanding the science and techniques and skills.
Happy to discover my education re starts in these lovely forums.