New exciting, challenging ideas.
Good morning, beautiful artisan bread makers. You have been assimilated.
As the curator here at the sourdough foundation, I am always trying to engage my student ("ME") with laboratory exercises that will provide a challenge. With that being said, for next weeks lab practice I was thinking to concentrate on a formula that over the years has given skilled as well as novice bakers headaches. One that over & over pops up here with cry's for help. Can anyone think of such a formula? This is also going out to our older very knowledgeable members who sadly are MIA. I know you're out there, lurking in the background. Come back with that formula that just came into your mind. I would love to work out the complexities with the help of the hive mind. Thank you to all, for all your help passed and present. The staff and student of the sourdough foundation appreciation your assistants. The photo is strictly for attention. As you all may know, the sourdough foundation does not subscribe to the Dutch oven method. The vessel pictured will instead be used for braising a corned beef brisket. Smile...
Kink regards,
Will Falzon.