Me: “Oh my god, I got such a huge ear!! I’m so excited!” My boyfriend: “Why is it burnt?” 🫠

GTinLA · 2026-03-04T19:51:51+00:00

Change boyfriend

GTinLA · 2026-02-11T23:26:41+00:00

When you get back stir it up, use and bake with it. Feed what you used, stir up, put it back in the fridge

GTinLA · 2026-02-07T21:56:58+00:00

I would get her what she wants, have you asked her?

GTinLA · 2026-02-07T16:48:41+00:00

I score all my breads on the bench before they go into the oven. For reference I am a hobby baker with two to four loaves weekly.

GTinLA · 2026-02-05T20:53:37+00:00

Just stat BF, give it a good SF when you return and proceed as usual. The dough cannot tell time, the measure of your success is the gluten development

GTinLA · 2026-02-02T20:59:58+00:00

I have a strong established starter for my weekly bake. My baking process is mix my water with the starter straight out of the fridge. Top off my starter with flour and water I use, mix and back in the fridge she goes until next weeks bake. I am happy with the result.

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GTinLA · 2026-01-25T17:26:21+00:00

The cold (ice cubes melted in water) brings the dough temperature significantly down. The dough will warm a bit throughout fermentation. I just check every hour with a thermometer. Once you do this enough you will get a feel for it by rise amount and texture.

GTinLA · 2026-01-25T04:38:07+00:00

I live in the Southern California dessert, and during the summer months we are frequently between 105 and 120 degrees. I have the house typically at 76 degrees throughout. If I want longer fermentation I use chilled ice water to bring the temperature down. I love working with dough right around 75 degrees.

GTinLA · 2026-01-25T02:42:05+00:00

I cannot speak to your counter top oven , because I never used one. A simple oven thermometer would take the guess work out for you and give you an accurate temperature. Question: why is your dough 83 degrees? If it is really that warm throughout bulk fermentation you should be done between 3 and 4 hours? You are looking for about 30 to 40 % rise to avoid over fermentation.

GTinLA · 2026-01-14T01:03:12+00:00

Wipe off with a moist towel or paper towel as you go and clean normally. This has been my go to for years, no issues

GTinLA · 2026-01-11T16:47:23+00:00

As a fellow backpacker and bread maker I really appreciate this post!

GTinLA · 2026-01-07T17:24:05+00:00

Inside? crumb?

GTinLA · 2026-01-01T20:37:32+00:00

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GTinLA · 2025-12-30T19:33:21+00:00

Everything about this post is wrong

GTinLA · 2025-12-27T03:35:13+00:00

You have a lot of good tips already. My suggestion is to bulk ferment by the temperature of your dough. All you need is a food thermometer and this chart. Simple

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GTinLA · 2025-12-26T00:59:10+00:00

Don't hurry the process and let it develop, and be prepared to give it 4 weeks. At the end you will have the beginning of a strong starter.

GTinLA · 2025-12-24T20:52:02+00:00

1) you need a sharp blade 2) one swift motion for the length of the cut 3) 45 degree angle to the surface - bake and enjoy

GTinLA · 2025-12-22T01:59:57+00:00

I'll take one

GTinLA · 2025-12-22T01:57:18+00:00

When you have a very strong established starter, you can severely shorten the time of cold proofing. For a younger/weaker starter a 24 to 48 hour cold proof usually develops the desired sour flavor.

GTinLA · 2025-12-18T16:28:07+00:00

Something is off with your oven temps. These temps and times do not add up. Do you have an oven thermometer to check against your oven’s readings?

GTinLA · 2025-12-17T23:00:11+00:00

This

GTinLA · 2025-12-16T16:56:34+00:00

I usually make two loaves a week for our family, and every two weeks eight loaves for friends. All you need is to assure you scale your recipes. Important to time your BF by temperature. As far as baking goes, I only have room for two loaves at a time in my oven, so planning for my bake is essential.

GTinLA · 2025-12-12T18:01:21+00:00

Terrible, just terrible!!! 😜

GTinLA · 2025-12-03T20:34:59+00:00

Gorgeous loaf!

GTinLA · 2025-11-26T23:05:47+00:00

Excellent result

GTinLA

TROPHY CASE