Aim:
To covert a commercial yeast Semolina bread formula, into a low dose sourdough formula.
The motivation for the early morning, impromptu experiment. I fed my neglected for a couple of weeks refrigerator stock mother last night. I forgot to place him back into cold hibernation. So, I woke early today to find a beautifully ripe ready to go mother culture . After a second feeding and subtracting the 90 g of stock culture. I was left with 60 g. My heart couldn't justify discarding the remainder. Since I have an appointment at the Ford dealership this morning to deal with a minor issue with my new toy. A low dose sourdough version of my commercial yeast filone will be perfect. Or will it? We shall see.
- The Roadside Pie King's Blog
- Log in or register to post comments
Ambient room temperature 72° F.
inoculation - (sourdough culture) 10% of total flour
The no kneading formula was set to bulk at 3:40 A.M. I arrived home at approximately 10:00 A.M. the dough was no-where near ready. At the 11:00 hour mark it was clear the dough would not reach full fermentation before peak electric rates kick in at 5:00 P.M. At 4:00 P.M. the dough looked close to ready. I was forced to add a cold bulk retard to the exercise. At 9:00 P.M. the dough was returned to room temperature. The oven was set to preheat. The dough was divided and twisted. After a 20 min. Proof into the oven they went.
The finished product .
as your baguettes! That's quite an accomplishment and something to be proud of.
Now the hard part: maintaining.
I’m sure you’ll do well with that, too.
Paul
On both your weight loss and the bread you made—impressive!
Keep up the amazing work!
How long has it been since you started?
Yippee
Related to my weight, at my last full physical. However, I want to say six months since I started the intermittent fasting and strict low carb diet. Now like Paul said maintenance is the key. I already feel hungry now that I increased my carb intake. I am committed to keeping this new weight (165-170)
💪💪💪