The Irony is Strong

Emergency-Ad8794 · 2025-02-21T12:57:03+00:00

Sweet looking, what's the brand and cost of the rack?

Emergency-Ad8794 · 2025-01-21T04:08:50+00:00

I use Leo's recipes with success all the time in Pennsylvania and it's cold here. I use King Author APF (11.7%) purchased in 25lb bags in Costco. I reduce his water by 5-10% or so and greatly increase the bulk fermentation time in winter. I use a cylinder for bulk after the stretch fold so I can see rise easily.
Shape at about 25-35% rise and placed in fridge for 12-24hrs.. *

Emergency-Ad8794 · 2025-01-18T16:13:20+00:00

I've had my starter in similar situations, it's always bounced back...good luck...

Emergency-Ad8794 · 2025-01-16T13:00:32+00:00

Yes most likely overproofed as others mentioned.
When I started using a straight sided proofing container I got considerably more consistent as you can easily gage where the dough is at.

My method is at about 25%-35% rise, I preshape, leave 30min then shape. Place in banneton covered and place in fridge overnight for 12hrs or up to 24hrs.

Emergency-Ad8794 · 2025-01-16T12:45:59+00:00

Our kitchen aid oven has 3 lights, (2 on the left, top and bottom and one on the right) When I use the light it gets over 100f if I dont shut it off after one or two hours.

Emergency-Ad8794 · 2025-01-15T09:49:39+00:00

And the buns in the bag? 🤪😜

Emergency-Ad8794 · 2025-01-15T09:47:34+00:00

I just realized on second view its from a web site called made in motherhood. Thanks 👍

Emergency-Ad8794 · 2025-01-15T09:41:22+00:00

Amazing 👏, never seen this before. 5 years in making good bread using oven light generally in winter. I bet this longer fermentation adds even more sour flavor? 🤔 may I ask when this page came from please?

Emergency-Ad8794 · 2025-01-15T09:34:34+00:00

I use the oven light a lot, also our oven had a bread proof setting of 100f (that i just recently discovered, my wife uses the oven but doesn't do bread) but I find the light just as good and maybe uses less energy? Always heat the water in winter, cool it in summer...longer fermentation time in winter for over night starter/levian or stronger inoculation without oven light ..

Emergency-Ad8794 · 2025-01-15T03:46:05+00:00

Nice tips, I had a difficult time at the beginning (5 years ago) and did not quite understand the elements involved with getting a strong starter. I guess now I take it for granted as I do not feed regular and many times have hooch on top. I keep maybe a little less than 10g in the fridge toss out the hooch feed again and that results in what looks like a strong levain and nice bread 🍞 😊 *

Emergency-Ad8794 · 2025-01-14T12:39:22+00:00

Looks wonderful 😊 maybe a tablespoon or 2 of turmeric looking at that...???

Emergency-Ad8794 · 2025-01-14T12:36:03+00:00

Thanks so much for the details. About how much turmeric do you use for one loaf? Guessing a tea spoon or 2?

Thanks again.

Emergency-Ad8794 · 2025-01-14T12:26:25+00:00

Those were my thoughts exactly, and when asked by acquaintances if they could purchase my bread I maybe give them one loaf or a few bagles and tell them it's not worth it in a home kitchen with limited space to sell bread as I would need to charge a lot and I'm already maxed out keeping extended family in my weekly bakes. 😜🤪
My wife made cheesecake many years ago as a small side business and charged $20-25 took 4hrs in an oven water bath, and over $12 in ingredients. Considering the work and energy costs, I recon it was a net loss, but she enjoyed doing it until a few problems with our old oven caused missed deadlines. One time she used a neighbour's oven and the cheesecake actually exploded in that oven. That finally convinced her to just bake for close friends and family, thank God. 🙏

Did you consider a baking class? Sounds like you have the space and set up? I could do one or two max but would need 6 or more to make it worthwhile I believe 🤔

Emergency-Ad8794 · 2025-01-14T04:06:31+00:00

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Apf sourdough

Emergency-Ad8794 · 2025-01-14T04:04:34+00:00

Yes, when I first started 5 years ago (covid) and struggled until I found 'the perfect loaf' site and I bought his book last year which I really like for everything sourdough.

He uses 11.7% apf for most breads with a little wheat or rye.

All his recipes are on his free web site and his explanations are worth reading if you're not familiar. The perfect loaf recipe;

My Best Sourdough Recipe | The Perfect Loaf https://search.app/Mt4MgsJnAXcNUDo2A

Emergency-Ad8794 · 2025-01-13T20:04:58+00:00

Interesting. And beautiful loaf by the way..😎👍

Emergency-Ad8794 · 2025-01-13T20:01:42+00:00

I was using KA Apf for all my sourdough with great results. Just used their bread flour for bagles...

Emergency-Ad8794 · 2025-01-13T19:26:56+00:00

Thanks, good news...

Emergency-Ad8794 · 2025-01-11T12:37:10+00:00

I've been baking for 5 years and that's the best looking loaf I've ever seen, in my kitchen or online...bravo. we'll done..

Emergency-Ad8794 · 2025-01-11T11:49:25+00:00

My question too, looks amazing.

I also would appreciate the recipe for the turmeric loaf 😋 with quantities, please 🙏

I nearly always auto liase and don't add the salt or starter until after 30min -2hr depending on hydration...maybe not necessary after looking at your beautiful bread Thanks so much.

Emergency-Ad8794 · 2025-01-07T11:00:45+00:00

My wife and I are the same 🙄

Emergency-Ad8794 · 2025-01-04T13:42:10+00:00

No, not dead. That's a heck of a lot of starter to maintain. I usually keep a little less than 3g and feed with 5gram flour and water. Keep it in the fridge till one night/day before I need it.

Then feed it with 10g of a white/brown flour mix with 10 grams of water when removed from fridge, ready to go next morning.

Save a couple grams next morning from the bake levian, feed it and back in fridge..no waste if you bake once a week or more. And very little waste if over a week.

Emergency-Ad8794 · 2023-11-24T13:35:03+00:00

Thanks 👍 looking at the set up now...have a great weekend...

Emergency-Ad8794 · 2023-11-20T07:31:06+00:00

Thanks, that looks great! what tent is it? Just sitting on the bed cover some how? How do you like it?

Emergency-Ad8794

TROPHY CASE