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After at least two years of using sourdough, I'm finally starting my own starter.   I half-heartedly tried once before, but I used a firm-starter/biga method and gave up after about 3 days.  That was way before I found TFL.

So yesterday...

Thursday, PM, I started two would-be cultures:  one using home-milled Kamut, and one using home-milled Hard Red Winter Wheat that had been hermetically sealed for about 12 years.

So... sometimes you just don't try that hard, and you get good results!

RECIPE

100% (500g) wholewheat stoneground flour (can't give any more info than that because I got it at the bulk store)
15% (75g) starter
85% (425g) hydration
2% (10g) salt

METHOD

1 day before, I discarded most of the starter leaving only about 2 tbsp. Refreshed this with 50g water and 50g WW flour.

Greetings, 

I am a bread newbie. I had my biga at 70 degrees for about 7 hours then transferred to a 40 degree cooler for another 9 hours. Should I bring the biga to room temp before mixing the final dough?

Thank you,

Erin

At a time like this it's easy to get a bread ready in an hour. This is my third in four days and if I keep it up I'll have to get some new clothes when this is over. Delicious for breakfast or with a little cheese for lunch. I also made the chiabiatta from this site and though it didn't seem like it was going to work , it came out quite good. 

No offense intended but I see large blocks of Chinese characters on many pages. Has the sit been hacked or are folks from that part of the world joining in?

I've been on hiatus since we moved back to Austin, but since we're now in the middle of a flour and bread shortage (because apparently everyone is suddenly going to bake!), I've started milling flour for myself and my friends, and am back to baking my own again.

I don't currently have an active starter, so this is a yeasted loaf, about 75% fresh milled hard white wheat and 25% KABF.

I followed the recipe posted by Felice on cookpad: https://cookpad.com/us/recipes/535757-100-whole-grain-german-rye-loaf-bread.

I have been baking from the Tartine Bread book for some time now with varying success. I am mostly playing around with bulk fermentation times and proofing times to see what the impact on the final product has. My most recent loaf had a pretty good uneven crumb but was still a little denser then what I want, and did not have the desired oven spring. Before hand I had been putting huge emphasis on the correct amount of bulk fermentation time and I think I have gotten that down pretty good.

I read about them here on TFL the other day. I immediately got on their website and ordered 20# of Turkey Red. I love love TR because it has amazing gluten and as a grain from the 1800’s is tried and true. The folks at Grains on the Plains are incredible. Look them up and read their story. I ordered late on the 19 th. The wheat shipped the 21st and arrived today the 23rd. FREE Shipping !!! As soon as I bake a loaf will report back but wow am I pleased. c