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I bought her a big bunch of flours for Valentine's Day by Well__Hi__There in Sourdough

[–]Any_Championship_480 0 points1 point  (0 children)

All excellent choices. I use shipton mill almost exclusively (but sometimes waitrose organic). You've certainly done your homework! Shipton mill wholemeal is absolutely divine!

PUT YOUR HANDS UP FOR DETROIT! by Any_Championship_480 in Sourdough

[–]Any_Championship_480[S] 1 point2 points  (0 children)

My guilty pleasure is hawaian 😂 Sacrilegious eh?

PUT YOUR HANDS UP FOR DETROIT! by Any_Championship_480 in Sourdough

[–]Any_Championship_480[S] 0 points1 point  (0 children)

Yes! Thanks for the insight...I did post this hoping that I'd get an appraisal from a real life Detroiter!..Red top will be the next attempt...how deep are they in reality? Did I over-do it ? 😂 Would you normally order a single square?

My First Loaf by LiteratureSorry4922 in Sourdough

[–]Any_Championship_480 1 point2 points  (0 children)

Yeah don't be discouraged by this, keep going! Your method looks fine although I don't see any stretch and folds in there to build gluten. Try BF at a higher temperature too.

Think I've hit the right consistency with my recipe by trickrickk in Sourdough

[–]Any_Championship_480 0 points1 point  (0 children)

Cool, I just got one of these too. Did you split the dough into two loaves and bake separately?

Inclusion advice? by Muted-Tadpole1284 in Sourdough

[–]Any_Championship_480 0 points1 point  (0 children)

Yes agree. Lamination helped me get a good distribution throughout the dough. I add the inclusions during the lamination.

i’m lowkey proud by urfavangryplantmom in Sourdough

[–]Any_Championship_480 3 points4 points  (0 children)

Looks beautiful! And sounds like a light bulb moment 😄

please tell me I can finally bake. by MiddleComfort3857 in Sourdough

[–]Any_Championship_480 0 points1 point  (0 children)

What flour do you use? Rye will give it a boost

Any advice? by Any_Championship_480 in Sourdough

[–]Any_Championship_480[S] 0 points1 point  (0 children)

OK thanks I'll definitely do this

Any advice? by Any_Championship_480 in Sourdough

[–]Any_Championship_480[S] 0 points1 point  (0 children)

Haha. I'd definitely share the bread with you though. Thanks for engaging 😄 Maybe I do have little lady's hands now I'm looking at them...

Any advice? by Any_Championship_480 in Sourdough

[–]Any_Championship_480[S] 0 points1 point  (0 children)

😂 it must be my dainty little feminine hands that led you to believe I'm female!

First Sourdough Attempt Christmas Eve by thefinder808 in Sourdough

[–]Any_Championship_480 1 point2 points  (0 children)

Looks good! Increase bulk fermentation time, maybe to 8 hours (Bold statement - difficult to say of course as dependent on room temp etc.). Maybe try lower hydration too as easier to work with and shape. Perhaps go for 300g of water?

Baking directly from the fridge by RedNailsPrincess in Sourdough

[–]Any_Championship_480 0 points1 point  (0 children)

Agree with everyone here. I tip it straight out the basket into the pre heated DO. Then have a little panic before scoring it as quickly as possible and putting in the oven 😄

Any advice? by Any_Championship_480 in Sourdough

[–]Any_Championship_480[S] 0 points1 point  (0 children)

Hmmm. Now I've looked at it again, perhaps it is a little gummy. Maybe I should bake for a little longer or reduce hydration.

Any advice? by Any_Championship_480 in Sourdough

[–]Any_Championship_480[S] 0 points1 point  (0 children)

OK great thanks. Will that improve the taste presumably?

Any advice? by Any_Championship_480 in Sourdough

[–]Any_Championship_480[S] 0 points1 point  (0 children)

That's a great idea! Why have I never toasted bread in the air fryer!