May 13, 2015 - 3:36pm
wet sourdoughs = fabulous texture and taste!!
Hi, I made a forum topic yesterday and the page is blank now?? So perhaps I'll try again :/
Im a fan of straight sourdough and wet doughs, the kind you mostly dont see around (well, here at least!) Though I might share some pics if this page works :)
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Can anyone tell me why my pics dont appear??
Flour, water, salt and sourdough starters are the King of Breads around here. I can't think of any other bread more popular or more often published. Perhaps you meant to say 'except for here on TFL' instead. Pictures often require a doctorate in 'abstract thinking stupid, to get them to appear.. But ,once you get the hang of it ,it is just tedious and monotonous like posting pictures anywhere else on the web. Welcome and Happy posting.
"around here" meaning locally, where I live. So, back to my original question....
Im thinking to start a little micro bakery, sourdough, not commercial yeast assisted. Once I get my ideal dough temp sorted I will need a proofing cupboard/retarder, yes? And so I was wondering if getting a big fridge with controlled temp would do the job, or do I need the proofer to control humidity as well?
....Next question; If I want an 8 - 10hr rise, do you think 10 degrees celsius is right, to then go straigh into the oven?? Any help would be much appreciated, thanks for your time. Any thoughts??
Now you get a gold star too:-) Love the bread. There are lots of folks doing micro bakeries here and i'm sure some will; chime in.